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Travails Of Tahbilk»
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 proudly hosts the largest, single holding of Marsanne on the planet. Tahbilk's original rows of Shiraz.. Phyloxera, ancient cellars & seriously old vines»
Meet The Milawa Mondeuse»
Originally formulated by John Charles Brown OBE in 1954 and crafted to this very day in the exact same manner, Brown Brothers flagship icon endures as one of the nation's most distinguished single vineyard wines. Mondeuse plantings were brought to Australia in the early 1900s by the legendary Francois de Castella of St Hubert fame, they have remained the most precious parcel of Brown Brothers heirloom vines since the 1920s. At Milawa, Mondeuse translates into an inky, deeply tannic wine, it forms synergies with the sweet fruit plumpness of Shiraz and statuesque elegance of Cabernet Sauvignon to coalesce into a rich, opulent style of eloquence and structure... The brown brothers most closely guarded secret»
Marquess Of Mornington»
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 remarkable for their individuality, they speak of little places, husbanded to artisanal winemaking.. Venerable vintages from the most precious parcels»

Cloudy Bay Te Koko Sauvignon Blanc 2012 CONFIRM 2012 VINTAGE

Cloudy Bay Te Koko Sauvignon Blanc 2012 - Buy
Sauvignon Blanc Marlborough New Zealand
The Cloudy Bay winemaking team suggested doing the unthinkable in vintage 1991. Why not ferment some juice with indegenous yeast, completely wild microflora, untrained and uncultured? This was uncharted territory in New Zealand and only nature could decide the outcome. A few barrels were set aside for trial, the juices quickly fermented into a pungent brew. Unperturbed, the winemakers let nature take it's course until spring, when the ugly duckling had morphed into a savoury complex wine of great intensity and voluptuous mouthfeel.

Currently
Unavailable
Vinous Maximus, a wine of extraordinary complexity, treated to full malolactic, rich barrel ferments and extended lees autolysis. Parcels are harvested throughout the cool of night to preserve flavour, a mixture of whole bunches and de stemmed grapes are loaded directly to the fruit press. After settling for two or three days, juices are racked directly to French oak barrels and indulged by a slow, wild and natural fermentation through the action of indigenous yeasts. The primary fermentation, which takes until Christmas to complete, is closely followed by malolactic. Te Koko is subsequently left in barrel, on yeast lees until the following summer, when it is racked and lightly fined. Alcohol 13.8%
Luminescent, deep straw colour. Aromas of lemon thyme, mandarin blossom and stonefruit combine harmoniously with ginger spice and nutty and savoury tones, underlined by exotic tropical notes. The multi layered palate is creamy and textured, balanced by a clean, mineral acidity. An intriguing and alternative style, Te Koko has excellent persistence of flavour and intensity.
$50 Or Above White All Regions
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Cloudy Bay
Cloudy Bay Vineyards was established in 1985 by Western Australia's Cape Mentelle, and is today part of Estates & Wines, The Moët Hennessy Wine Division

Cloudy Bay farms 200 hectares of vines at three carefully selected sites. Vineyards planted in 1986 surround the winery in the Wairau Valley at Rapaura, with additional plantings at nearby Renwick and in the Brancott & Omaka Valley's, in the southern foothills. Five long term contract growers also work closely with Cloudy Bay. The main varieties grown are sauvignon blanc, chardonnay and pinot noir with lesser quantities of riesling and gewurztraminer.

Cloudy Bay

Cloudy Bay takes its name from the bay at the eastern extremity of the Wairau Valley. It was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770. The wines of Cloudy Bay are exported to more than 30 countries worldwide, the principal markets being Australia, United Kingdom, USA, Europe and Japan. Cloudy Bay will continue to expand its operations and the company believes that the continued success of Marlborough lies in the production of premium wines from varieties best suited to the region.

The Wairau Valley of Marlborough is synonymous with the world's finest sauvignon blanc and it was this variety that inspired the establishment of Cloudy Bay Vineyards in 1985. Cloudy Bay Sauvignon Blanc played a significant role in establishing this international reputation and is consistently regarded as one of the region's finest. The Cloudy Bay team combine meticulous viticulture, modern winemaking technology and traditional vinification techniques to produce a style notable for its structure, complexity and fine balance. Cloudy Bay Sauvignon Blanc is an elegant aromatic wine with appealing fruit and crisp acidity.

Pelorus is the premium quality sparkling wine label of Cloudy Bay Vineyards. It is produced from chardonnay and pinot noir sourced from selected sites within the Wairau Valley. Sunny skies and the long cool summer days of these southerly latitudes ensure the slow ripening essential for achieving the elegance, crispness and complexity inherent in a quality sparkling wine. Pelorus NV is a chardonnay based blend of selected vintages, aged in the bottle for two years on yeast lees. Pelorus Vintage is a blend of pinot noir and chardonnay. Traditional vinification techniques including barrel fermentation, oak maturation and malolactic fermentation are used to complement contemporary winemaking skills in the crafting of this wine.

Cloudy Bay

Cloudy Bay Te Koko is an individual expression of the sauvignon blanc grape, a complex and savoury wine that is both deliciously aromatic and richly textured. Aromas of lychee and honeysuckle intermingle with the scent of thyme and a hint of smoky oak. Released as a matured wine, Te Koko is a full-bodied, alternative style of sauvignon blanc ... a complimentary addition to the Cloudy Bay range.

The winemaking philosophy of Te Koko is very much 'hands off', and is the result of winemaking curiosity, having employed similar techniques with chardonnay. After harvesting and pressing, the juice is transferred to French oak barrels and allowed to undergo fermentation using naturally occurring yeast. This primary fermentation is subsequently followed by a full malolactic fermentation in the following spring. The wine is left in barrel, on yeast lees for 18 months prior to bottling.

The bay at the Eastern extremity of the Wairau Valley, named 'Cloudy Bay' by Captain Cook, was originally known as 'Te Koko - o - Kupe' by the Maori people of the region. Legend has it that Kupe, the Tahitian explorer dredged for oysters in the bay and Te Koko refers to the scoop used by Kupe to lift the oysters from the seabed. Traditional vinification methods are employed to produce an intriguing and complex wine. These include, wild yeast and malolactic fermentations, prolonged contact with yeast lees and ageing in French oak barriques. Alcohol levels are naturally high and produce a wine with body and viscosity. The dominant fruit characters of melon and peach blend harmoniously with toasty vanillin oak and mealy yeast autolysis characters.

Pinot noir thrives in Marlborough where Cloudy Bay has planted the best clones in prime vineyard locations to produce the highest quality fruit. Crop levels are carefully controlled to ensure the grapes have great concentration of flavour and this is enhanced by tried and true 'hands off' winemaking practices. Cloudy Bay's Late Harvest Riesling is made only when optimum conditions prevail, the grapes are hand picked from bare canes in late autumn. Sapped almost dry by the botrytis fungus, the wine is lusciously fruity and sweet.

In July 2003, Lecturer in Oenology Dr. Tony Jordan, taking over from founder David Hohnen, was appointed to the position of Chief Executive Officer of Cape Mentelle, Cloudy Bay and Mountadam, the Australian and New Zealand wineries within the Veuve Clicquot Ponsardin Group, which is also a part of the Moet-Hennessy Louis Vuitton Group. This position is in addition to Tony's role as CEO of Domaine Chandon Australia (Chandon and Green Point brands).

Cloudy Bay