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Just a few kilometres north of Lowburn, near the windswept shores of frigid Lake Dunstan, atop the parched and laborious terroirs of Central Otago, a high country merino stud between the Amisfield and Parkburn streams was sown to vineyards two decades ago. Grazing country makes magnificent viticulture, the austere alluvial and glacial schist soils now yield the quality of Pinot Noir which has defined Central Otago as the world's most demonstrable marque in full bodied, intensely complex, yet beguilingly seamless Pinot Noir. The challenging terraces which spiral around the fractious knolls of Amisfield Vineyard, sire a sensational range of wines defined by.. Satiations from the nethermost regions»
Mount Difficulty are a commune of growers, established 1998 within the elite dress circle of Central Otago vineyards. Propitiously placed around the ancient goldfields of Cromwell Basin, their harvests had long been called upon for bottling under the labels of New Zealand's most conspicuous brands. Launched as a limited release of small batch, single block vintages, the co operative of accomplished growers, has evolved through critical acclaim and word of mouth, into a formidable range of Central Otago, defined by their excellence and exquisite eloquence of.. Venerable vignerons of the very deep south»
Somewhere near the Seaview end of McLaren Vale's Chapel Hill Road, a perfunctory passerine perched her pincers astride a pair of power poles and saw herself alit. Down she went amongst the dry grown branches of an old Grenache vineyard, setting the valuable veterans ablaze. The scorched site eventually came to the attention of a winemaking trio, the Messrs Leske, Tynan & Cooke, Masters of Wine and a venerable vintner, all driven by a consuming passion to make greater Grenache. Thistledown vintage very small amounts of the most extraordinary Grenache. Beautifully detailed and conspicuously elegant, their floral bouquets and graceful finish emulate the aromatic.. Polly & the pyre to paradise»
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»

Cape Naturaliste Semillon Sauvignon CONFIRM VINTAGE

Sauvignon Blanc Semillon Margaret River Western Australia
Originally a coach inn for travellers on the three day journey between Perth and Margaret River, Cape Naturaliste also served as a destination for whale ships taking on supplies of vegetable grown to the valley's rich alluvial soil. A holistic, bio-dynamic philosophy, practised amongst the vines at Cape Naturaliste, yields harvests of grapes which are as natural as those picked off vineyards long ago. A brisk fermentation achieves the clean, fresh palate for which this style is so renowned.
Available by the dozen
Case of 12
$251.00
The undulating topography of Cape Naturaliste is an asset for drainage. Sea based fertilisers and a fish head soup are employed to increase the micro- biologic life of soils. Norwegian Kelp is used as a foliant spray and has an immediate effect on the health of plants, contributing to evenness of fruit set. Pruning techniques, cropping levels, canopy treatment and restricted intrusion from vehicles, are just some of the measures taken to ensure that this unique vineyard produces the cleanest and healthiest fruit in Margaret River. Parcels of Semillon grown to rich alluvial flats are vinified alongside Sauvignon Blanc planted to sandy loam over limestone, alluvial flats and quartz gravels, to be bottled promptly upon completion.
Very pale grassy green hue. Bouquet shows stonefruit and tropical notes followed by hints of citrus. Fresh herbal flavours add weight to the palate which finishes clean to zippy acidity and a closing impression of freshness. A touch of barrel ferment on occasion is added to the wine, achieving a fuller mouthfeel and contributing to the wonderful depth of palate.
$10 To $19 White Western Australia
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Cape Naturaliste
The first vineyard you'll see on the ocean side of Caves Road when travelling south from Yallingup town hall, lying in a picturesque valley behind Smith's Beach is Cape Naturaliste

The site started life as a coach inn for travellers on the three day journey between Perth and Margaret River in the horse and buggy era. The property was later developed into the Thorn Hill Dairy, during which time whaling ships would sail into the sheltered waters of Smiths Beach to replenish with supplies grown in the valleys rich alluvial soil.

Cape Naturaliste

In 1970 the surrounding topography was discovered to be rich in mineral sands. A mining company purchased the land with the intention to mine the valley. Fortunately the government stepped in and declared it to be A grade zoning for national park. The property was finally acquired by Craig Brent-White who planted the first vines in 1997.

Vineyards are a natural choice for the area, as they preserve the beauty of the valley. The undulating topography is one of the contributing assets for drainage, an important factor to control the vigour of the vines. A bio-dynamic philosophy towards farming techniques includes the restoration of native plant bio-systems along the watercourses.

Sea based fertilisers such as Norwegian kelp and a fish head soup, undiluted and containing all essential element, are utilised in the vineyard to increase the microbiol life in the soil. The kelp is used as a foliant spray, it has an immediate effect on the health of the plants, and assists with the evenness of fruit set. Cover crops of; oats, rye grass, clovers, canola and barley have been rotated over the years together with the broad acre spreading of compost.

Cape Naturaliste

NPK (nitrogen, potassium and phosphorus) is a foliant application that uses fusion technology, it opens the pours in the leaves and the intake is instantaneous. Pruning techniques, cropping levels, canopy treatment and restricted intrusion onto the vineyard by vehicles and tractors are some of the measures taken to ensure this unique vineyard produces some of the Margaret River's cleanest and healthiest fruit.

The valley's rich variety of soil types are ideal for the growing of premium wine grapes. The maritime location cools the vines with clean air from the Roaring Forties, leading to wines of great character and depth. The quality of rain water after a good spring soak helps ease the thirst in the early part of the season and post harvest. Although some of the paddocks are dry grown due to the presence of underground springs, the intensity of flavours is further enhanced by fruit exposure, bunches per vine, shoot thinning and by discarding any bunches that don’t complete verasion.

Cape Naturaliste Reserve wines are barrel aged in French and American oak for 14 months. 2005 saw the first vintage barrel aged for 24 months. The object is to offer wines that are 3 to 4 years old upon release. Vintages are cellared at the winery post bottling, stored and aged for at least 12 months.

Cape Naturaliste