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William James Maxwell was an architectural sculptor who migrated from Scotland to Australia in 1875. He built a mock castle and established a family vineyard just outside Adelaide, which he named Woodlands Park. His son planted vines in nearby McLaren Vale and his grandson served a term as winemaker for Hardy Wines at the historic Tintara wineworks. William Maxwell's progeny remain in McLaren Vale, producing the southern hemisphere's most successful brands of Honey Mead, as well as vintages of the most extraordinary value in McLaren Vale Shiraz. But what does Maxwell taste like? Gentleman James Halliday describes Maxwell as robust, picking the eyes out of.. Made of mature vine mclaren vale »
Kooyong Estate only make limited editions from tiny blocks of vine, a hectare or less, which yield deeply personal wines, highly eloquent of their terroir, aspect and clime. There are the pebbled ironstone soils of Farrago, which create an uncannily Burgundesque style of Chardonnay, redolent of grapefruits, mealy bran and wet flint. The precious half hectare at Faultline articulates the savouryness of seaweed and struck match. The sheltered lee of Haven Block encourages the grapes to bloom with chewy red jube characters. The windswept parcel at Meres infuses wonderfully perfumed rhubarb and ribena notes into a velvetine tannin structure. All are equally.. Venerable vintages from the most precious parcels»
Andrew Nugent grew up next door to the great historical wineworks at Penfolds Magill. He honed his craft as viticulturalist and vigneron amongst the illustrious wineries of old McLaren Vale. In the 1990s, Nugent planted new vines at Woodside along Bird In Hand Road, on the site of an ancient gold mine, a godsend of fortuitously fertile soils and magnificent mesoclimes for stellar quality Adelaide Hills wine. Bird In Hand have since amassed a breathtaking tally of international accolades for the unrivalled excellence of their superlative vintages, wonderfully small batch releases, with the magnificence of structure, seamlessness and immaculacy of fruit, to.. Vivid vintages from the tailings of adelaide hills»
Returning to his home along the Nagambie Lakes after the completion of service during World War II, Eric Purbrick discovered a cache of wine, hidden circa 1876 under the family estate cellars. Though pale in colour, it was sound and drinkable after seven decades. The promise of long lived red wine inspired Purbrick to establish new plantings at Chateau Tahbilk in 1949, today they are some of Victoria's oldest productive Cabernet Sauvignon vines. Having barely scraped through the ravages of phyloxera and a period of disrepute, the fortunes of Tahbilk were turned around by Purbrick who was the first to market Australian wine under its varietal name. Tahbilk.. Phyloxera, ancient cellars & seriously old vines»

dArenberg Galvo Garage CONFIRM VINTAGE

Cabernet Sauvignon Merlot Petit Verdot McLaren, Adelaide Hills South Australia
The Garagists are bespoke Bordeaux winemakers who work in their garage, outside of the Appellation Controlee system. Grapes are vinified in the shed or garage of boutique winemakers dedicated to making small volume wines of the highest quality. These limited editions are unclassified by the governing wine authorities, yet are often the most sought after, highly priced collectibles in the world. d'Arenberg make their wines in the very same small batch manner, processing fruit by hand in an old galvanised garage shed winery. Grab a Galvo and serve to gigot of goat.
Available in cartons of six
Case of 6
$179.50
The complex Bordeaux cepage of Cabernet Sauvignon and Franc, Merlot and Petit Verdot. Each component is gently crushed in an ancient Demoisy open mouthed, rubber toothed crusher so that as many berries as possible remain whole. The must is transferred to open fermenters where seeds and skins are kept submerged beneath the free run juice, vinified without any plunging or pumpovers and treated to a traditional foot treading and basket press. The combined free run and pressings are transferred to barrel for completetion of ferments and malolactic. Components are aged eighteen months in a selection of seasoned and new French oak barriques before assemblage.
A deeply coloured wine. Lifted nose, fragrant and inviting, cassis and blueberry, tomato vine and herb leafy earthiness. Savoury, spicy and elegant, rhubarb fruit spectrum, a subtle violet nuance and savoury elements of dark chocolate and dried herbs. There is no explosion of fruit, but rather an elegant and gradual building of complexity with persistent mineral, chalky tannins providing authoritative, balanced structure.
dArenberg
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