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It was a matrimony between an American biochemist and the founder of Margaret River Devils Lair, that set the scene for one of the nation's most illustrious estates. A member of the Top 1OO Wineries of World, Giant Steps were established 1997, with a view to assembling an elite range of limited release Yarra Valley vintages. Crafted from the fruit of superior sites, some yielding just a few hundred cases each year, these are exclusive editions from bespoke parcels of elite terroir, bearing the curiously cryptic monikers of precious blocks of vine, Gruyere Farm, Applejack and Wombat Creek. Fashioned for aficianados of the euro style, defined by their.. Big wines from little vineyards»
Lindsay McCall's enthusiasm for great wine began in the 1970s, he established his first Mornington plantings in 1985 on the site of a derelict orchard at Red Hill along Paringa Road. From day one, McCall focused on exactingly managing the soils and the vines, after completing his day job as local school teacher. His affinity for the land and astonishing feel for winemaking produced monumental vintages of Pinot Noir, which propelled the exquisite range of Paringa Estate wines to international renown. McCall works closely with Mornington's finest vignerons to nurture better standards of viticulture and deliver finer vintages with each harvest. Limited.. Exquisite editions by the master of mornington»
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,.. Vivid vintages from the tailings of adelaide hills»
Just outside the Gippsland town of Leongatha, a few minutes down the road from the hallowed grounds at Bass Phillip estate, ten precious acres of exceptional terroir were planted in 1990, to artisanal clones of Pinot Noir, Chardonnay and Syrah. The propitious easterly aspects make the most of morning sun, an auspicious bequeath of fertile Ferrosols oblige the rootstock and infuse the fruit, while reducing the vigor and rationing the harvest. Lucinda Estate was never established as a producer of scale, its scant yields were always destined to be in pursuit of stunning Syrah and the perfect Pinot. Victoria's Gippsland is a place of paradise for vintages in.. A glimpse of the gippsland grail»

Antinori Solaia Toscana IGT CONFIRM VINTAGE

Cabernet Sauvignon Sangiovese Cabernet Franc Chianti Classico Italy
Solaia means the sunny one, an elite ten hectare site within the Antinori estate at Santa Cristina, contiguous to the Tenuta Tignanello vineyard which is on the same property, in the Mercatale Val di Pesa zone of Chianti Classico. Antinori first produced a single vineyard, limited release from these vines in 1978. A wine of massive concentration that's only ever made in the finest years, small adjustments were made to the cepage, arriving at an optimal balance of mostly Cabernet Sauvignon with a fifth of Sangiovese and minor portion of Cabernet Franc.
Each
$1089.99
Dozen
$13079.00
Grapes are harvested by hand after a careful selection aimed at retaining only the ripest fruit. Cabernet Sauvignon was macerated for three weeks, Cabernet Franc and Sangiovese for a fortnight. Extractions are treated to the greatest care, alternating pumpovers with delestage according to the requirements of each component. Parcels are devatted and transferred to a selection of new French oak barriques for a spontaneous malolactic. Upon completion, the wines are assembled and matured for eighteen months in barriques while being treated to a course of racking. The best barrels are sampled and bottled, to be released after a further year of ageing.
Intense ruby red colour. Aromas of ripe fruits and spice, black pepper and chocolate, vanilla and coffee bean. Generous, vibrant and balanced on the palate with sweet, mouthfilling tannins, forward minerally hints, substantial weight and character enhanced by the complexity and finesse. A long, lingering finish, evocative of its terroir, with a profound varietal expression.
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Antinori

Antinori

Antinori

Antinori