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Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by.. Small batches of beechworth's best»
There are but two winemakers who can lay claim to a staggering four Jimmy Watson Trophy victories. Wolf Blass was the man behind the label. John Glaetzer was the man behind Wolf Blass. While working for Wolf, Glaetzer was moonlighting on his own brand, applying the same extravagance of technique to the pick of Langhorne Creek fruit. Perfection in the form of black bramble fruit, muscular yet affable tannins, all framed by the luxury of ebony oak. Aspirants of the great Black Blass Label fables of 1974, 1975 and 1976, are privately advised to avail themselves of John's Blend, Cabernet or Shiraz. Crafted from the same parcels, in the same way, by the same hands,.. Timeless mystique of langhorne creek»
Samuel Smith migrated from Dorset England to Angaston in the colony of South Australia circa 1847, he took up work as a gardener with George Fife Angas, the virtual founder of the colony. In 1849, Smith bought thirty acres and planted vines by moonlight, the first ever vintages of Yalumba. One of his most enduring legacies were some unique clones of Shiraz, which were ultimately sown to the illustrious Mount Edelstone vineyard in 1912. Angas's great grandchild Ron Angas acquired cuttings from the Edelstone site and migrated the precious plantings to his pastures at Hutton Vale. The land remains in family hands, a graze for flocks of some highly fortunate.. The return of rootstock to garden of eden»
The Australian winemaking industry is grateful to Leontine O'Shea, instrumental in the establishment of Mount Pleasant wines, she sent her son Maurice to France for an education in viticulture right at the outbreak of World War I, gifting him his first Hunter Valley vineyard in 1921. Mount Pleasant are now custodians of some grand old sites, a canon of small, elite blocks of vine that yield a precious range of icon wines, which represent peerless value and readily disappear before release of the following vintage... The legacy of grand old hunter valley vineyards»

Wynns Coonawarra Estate Shiraz CONFIRM VINTAGE

Shiraz Coonawarra South Australia
Launched in 1952 as Coonawarra Estate Claret, Wynns have long maintained the reputation as producer of Coonawarra's most essential Shiraz. It's patent aromas are reminiscent of ground black pepper, mulberry and raspberry, through to blackberry at the riper end of spectrum. Oak is used to mature and increase the wine's complexity, without dominating its distinctive cool climate Coonawarra Shiraz character. A reliable, graceful medium bodied wine with a clean crisp finish, fashioned to the inspiring traditions of the original Wynns Hermitage.
Available by the dozen
Case of 12
$191.00
From fully mature Shiraz vines grown to rich Terra Rosa soils. Coonawarra enjoys a microclimate which provides a great opportunity to make wines of classic varietal character and longevity. The origins of Wynns go back to the late 1800s when Scotsman John Riddoch built the historic triple gabled winery, a building which today graces the Wynns label. In 1951 Samuel Wynn, who emigrated from Poland in 1913, with his son David, bought Riddoch's old property. The devotion and persistence of the Wynn dynasty in delivering benchmark Coonawarra Shiraz persists to this day. The finished wine is aged for a year in a combination of new and prior use French and American oak barrels.
Bright vibrant colour with vivid purple hues. Packed with mulberries, rhubarb and red cherry, overlaid by pepper and floral notes. As the aromas open up, a savoury, dark olive flavour carries through to complexing nuances of subtle toast, nutmeg and cinnamon spice. A fresh, vibrant and fruit filled palate, a structure supported by delicate oak and gentle but well defined tannins. Red fruits mesh with lingering spice notes to create a delicious and balanced Coonawarra Shiraz.
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