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Johann Gottfried Scholz served in the Prussian army as a battlefield bonesetter, before joining the great emigration of Lutherans from Silesia to Barossa Valley. After building a family homestead along the alluvial banks of Para River, Gottfried established a mixed farm of livestock and crops, fruit trees and grapevines, Semillon and Shiraz. His acumen at healing fractures and setting splints made Gottfried a leading local identity, as his homestead cottage evolved into the Barossa's very first private hospital. Over a century later, the exceptional quality of harvest from Gottfried's original homestead, made the fruit of Willows Vineyard, an essential.. Savour the shiraz by scholz»
There are four tiny patches of vine at Scotchman's Hill, which have been mollycoddled by Robin Brockett, since the start of his tenure as chief winemaker in the 1980s. Excruciatingly limited after a strict pruning and rigorous sorting of fruit, they each yield a mere hundred cases of wine. Brockett has set aside the precious harvests of these superior blocks for his own label, a personal project to hand craft the finest of vintage, an exclusive range of the Bellarine's most elite single vineyard efforts. So besotted is Brockett by the spectacular quality of fruit from these four regal parcels, he has imported two 800 Litre Tuscan vinification Amphora from the.. Brockett begets the best of bellarine»
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»
Xavier Bizot can make wine anywhere he pleases, he is a Bollinger and grew up amongst the Vignobles Superieurs of Champagne. Bizot has chosen to make wine alongside Brian Croser's family, from grapes harvested off three magnificent sites, on two paradoxically varied terrains. Planted to the salubrious Terra rosa soils atop an invaluable archeological dig at Wrattonbully, rich with the undisturbed fossils of ancient Cenozoic sea animals, Crayeres Vineyard was established right across the road from Tapanappa's illustrious Whalebone. The weather here is astonishingly similar to Bordeaux and makes an awesome Cabernet Franc. Xavier Bizot and Lucy Croser are also.. The twin tales of terre a terre»

Yering Station Yarrabank Cuvee CONFIRM VINTAGE

Chardonnay Pinot Noir Yarra Valley Victoria
After extended bottle development on yeast lees, Yarrabank is finally released from beneath the Yering cellars, the progeny of an ongoing joint venture between Champagne Veuve A. Devaux and Yering Station. Made to strict Methode traditionnelle, Yarrabank is widely recognised as one of Australia's flagship sparkling wines. No expense is spared and a number of rigorous measures are taken throughout every step of vinification. Taking at least three years to complete, each bottle is treated individually from the time of tirage until release.
Available in cartons of six
Case of 6
$227.50
A roughly equal cepage of Chardonnay and Pinot Noir from the best vineyards in Upper Yarra Valley. The Devaux winemaking team bring with them generations of experience in the production of fine Champagne. Clones P58, I10v3, I10v5 and Mendoza are hand picked off vines aged twenty five years, yielding 2½ tonnes hectare, into small baskets, before whole bunch pressing using only the first 500 litres/ tonne of fruit. The must is inoculated to yeast type DV10 and followed by Methode traditionelle vinification. Disgorged on demand after four years on lees and treated to liqueur dosage, a component of reserve wines aged in 5,000 litre foudres is added to the cuvee for consistency and complexity.
Pale wheat straw hue. Lovely gala apple and lemon meringue nose. Cracked yeast with a great freshness. An incredible line of intensity, grapefruit and lime provide a wonderful backbone of minerality balanced by a really fine mousse. A creamy middle palate thats persistent, clean and focused before a refreshing, zesty mineral finish. The acidity is delicate and delineated, a hallmark of the Yarrabank style.
Yering Station
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  • Yering Station Chardonnay 375ml CONFIRM VINTAGE

    Chardonnay
    Yarra Valley Victoria
    Case of 12 $273.00
  • Yering Station Pinot Noir 375ml CONFIRM VINTAGE

    Pinot Noir
    Yarra Valley Victoria
    Case of 12 $273.00
  • Yering Station Shiraz Viognier 375ml CONFIRM VINTAGE

    Shiraz Viognier
    Yarra Valley Victoria
    Case of 12 $273.00