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Henry Best was a highly industrious merchant and butcher who serviced Ararat miners during the Victorian gold rush. He planted thirty hectares of vine along Concongella Creek in 1866 and constructed a commercial cellar wineworks which continue to process the most spectacular vintages until the present day. The heirloom plantings of Henry Best remain productive, as some of the most historically significant rootstock in the world. Home of the Jimmy Watson 2012 Trophy, Royal Sydney 2013 Australian Wine Of Year, James Halliday 2014 Wine of Year, Distinguished and Outstanding Langtons Classifications. Remarkable for a style that's all their own, chiselled, brooding.. Carn the concongella cabernet»
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»
Kalleske are one of our nation's most distinguished winegrower families, Barossa through and through, heirs to the tradition of Prussian pastoralists who established South Australia as one of the world's great viticultural precincts. The family Kalleske were the quiet achievers behind the stellar quality of fruit, at the heart of the most memorable vintages Penfolds Grange. Old sites and ancient vines, a tally of which have been branded under the Atze's Corner label, a regal range of stately Barossa wines, irresistibly underpriced in terms of provenance, excellence and sheer delight. Spectacular bouquets, redolent of freshness, fragrance and fruit,.. Small batches of the barossa's very best»
The story of Langmeil begins with early Barossa settlement, planted to Shiraz by Christian Auricht in the 1840s, the estate vineyards were restored by the Lindner and Bitter families during the 1990s. Some of Herr Auricht's original plantings are still in production, three and a half priceless acres of gnarled, dry grown vines which provided the cuttings for much of Langmeil's refurbished heirloom parcels. A princely range of old, to very old single vineyard wines, delineated by the eloquence of each unique site, defined by the provenance of history and pioneer folklore. Saved from the ravages of time by the hand of providence and generations of dedicated.. The legacy landscapes of langmeil»

dArenberg Laughing Magpie Shiraz Viognier CONFIRM VINTAGE

Shiraz Viognier McLaren Vale South Australia
The vineyards and bushland which surround d'Arenberg winery are home to the native black and white kookaburra, famous for its distinctive laughing call. Much to the amusement of the winemaker's family, Chester Osborn's daughters, Alicia and Ruby, named their two wild pet kookaburras the laughing magpies. A good branding for McLaren Vale's first ever combination of the black Shiraz grape with the sweetly perfumed white Viognier. Declassified parcels of the icon Dead Arm Shiraz are assembled into the final Magpie mix.
Available by the dozen
Case of 12
$347.00
Very concentrated ripe bunches of Shiraz and Viognier are gently crushed into the patented Demoisy open mouthed, rubber toothed crusher, then co-fermented together in good old fashioned headed down open fermenters, where they are treated to a traditional foot treading by wader clad feet. After a fortnight the musts are gently basket pressed through an ancient 19th Century Coq & Bromley and Tregoning press, followed by a transfer to a selection of French and American oak barriques for completion of ferments and maturation. Offcuts of Dead Arm Shiraz are selected from oak and included into the assemblage to balance the level of Viognier in the final Magpie.
Very dark crimson hue. Intense aromas, a floral mix of peach stone, jasmine and cranberry over dark maraschino cherries, star anise and spiced fruit cake. The palate is fully flavoured with ripe juicy soft mouthfilling flavours suggesting beetroot juice, blueberries, blackcurrant and red cherries with herbaceous edges that keep the palate in check. Oak is showing lovely cedary notes which compliment the fragrant, silky mineral tannins.
dArenberg
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