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Established 1973, Woodlands of Wilyabrup were one of the first vineyards in Margaret River, planted with a view to emulating the great growths of Bordeaux. Recipients of the highly prestigious Jack Mann Memorial Medal and Wine Industry Lifetime Achievement Award for their tremendous vintages of all things Cabernet. Assembling the rich Medoc style blends are what Woodlands do best. Painstakingly crafted by hand, to challenge the primacy of the illustrious Chateaux de la rive gauche, very few vineyards yield the quality of fruit that merits vintaging into a statuesque wine dominated by the prettily fragrant Cabernet Franc. Woodlands were established from.. The complex bordeaux blend by one of margaret river's founding wineries»
Planted to a rocky hillock just east of township Clare, Mocandunda is a collaboration of three well seasoned vignerons, the Messrs Heinrich, Ackland and Faulkner. Heinrich grows fruit for a number of the nation's leading labels, Faulkner is one of Clare Valley's most accomplished agronomists, Ackland established the illustrious Mount Horrock Wines. Mocandunda was years in the making, one of the highest altitude terroirs in all Clare Valley, the extended autumns and dry grown vines, encourage a exceptional ripening of grapes, intense with varietal characters, magnificently balanced between natural fruit sugars, acidity and tannin. Mocandunda sell the.. The craggy copse on valley clare»
Clonakilla are one of our nation's most eminent vineyard wineries, a tiny production operation, established by a CSIRO scientist at Murrumbateman, very near Canberra. It turned out to be a fortuitous planting, with a climate not dissimilar to Bordeaux and northern Rhone, the Clonakilla property now occupies a rank next to the mighty Grange on the prestigious Exceptional Langtons Classification, it yields vintages of Australia's most invaluable Shiraz. At $26.99, the estate's entry level belies its stature and excellence within the pantheon of great Australian wine, an essential experience this week for all enthusiasts, a canny choice for shrewd and.. Here's what our most picky pundits prefer»
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.. Made of mature vine mclaren vale »

Pascal Jolivet Pouilly Fume CONFIRM VINTAGE

Sauvignon Blanc Loire France
Domaine Pascal Jolivet is relatively young, founded 1982, its wines can already be found in top Michelin star restaurants across France. Highly specialized at making Sancerre and Pouilly-Fumé of great elegance, balance and finesse, Pascal Jolivet are strong believers in letting nature make the wine, while endeavouring to articulate the suppleness of Loire Valley Sauvignon Blanc. Labelled for many years as Fumé Blanc, the vintages of Pouilly-Fumé are amongst the most charismatic and immediately appealing, refreshing white wines of all France.
Available in cases of 6
Case of 6
$293.50
The vineyards of Pouilly are 200 kilometres south of Paris, on the right bank of River Loire. Domaine Pascal Jolivet operate eight hectares of Pouilly Fumé around the villages of Tracy and Les Loges. Soil types vary greatly, Les Loges is very chalky, contributing body and length to the wines, Tracy is rich in silica, adding fruit to the palate and bouquet. Grapes are sorted by hand and crushed, each vineyard parcel is separately handled. Juices are treated to a long and slow vinification through the action of wild native yeasts in temperature controlled fermenters. Upon completion, components are left on sedimentery lees for four to six months, infusing complexity while building structure and adding texture.
Light straw lime hue. A clean nose of nashi fruits, lemon and thyme enhanced by luscious mineral gunflint notes. Focussed, decidedly mineral palate over layers of piquantly ripe fruit, wet stone and quartz, before a penetrating, acid line finish, resurging minerality and whisp of smoke. Superb as aperitif, a delight alongside good food, crustacea or goat cheese recipes.
White Any Price All Regions
1249 - 1260 of 1906
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Pascal Jolivet

Pascal Jolivet

Pascal Jolivet

Pascal Jolivet