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Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by.. Small batches of beechworth's best»
A living legend and bespoke savant of the Australian wine industry, Geoff Merrill began his career in 1973 at Seppelt & Son, before completing tours of duty at Thomas Hardy and Chateau Reynella. Geoff acquired the historic Reynella wineworks in 1985 and has continued to craft many of McLaren Vale's most memorable vintages ever since. Mr Merrill has claimed countless industry accolades and many of our nation's most prestigious awards, including the hotly contested VISY Great Shiraz Challenge and the illustrious Jimmy Watson Trophy. Merrill offers a range of artisanal, limited release wines, of timely age, extravagant oak and sound value... The advanced age & luxury oak of mclaren vale's quiet achiever»
Planted to the tranquil Shangri-La of a sun warmed slope in Yarra Valley, TarraWarra was established 1983 by the founders of the Sussan and Sportsgirl brands. Philanthropists and patrons of the arts, Mr and Mrs Besen, AO and AO respectively, took a highly aesthetic approach to the pursuit of viticulture. Healthy soils and happy fauna were the means to an end, good wine comes from a sound ecology, but great wine needs the inspiration of a holistic engagement with the arts. It is here at Healesville that habitues can savour the Sauvignon while immersing themselves amongst the work of our national masters. A costly collection of canvas by our merry Messrs Boyd.. Take the trek to tarrawarra»
One of our nation's enduring winemaking dynasties, the Hamiltons planted vines just outside Adelaide in 1837. Great grandson Sydney Hamilton was a legendary and innovative viticulturalist, he ultimately made his own oenological conversion to the sacred Terra Rosa soils of Coonawarra in 1974, establishing one of Australia's most distinguished vineyards on a highly auspicious site, naming the property after forebear Lord Leconfield. An exceptional value for Cabernet of its class, presaged by a vigorously perfumed berry punnet nose, syrup textured, stately and refined, Leconfield makes a compelling.. What the doctor recommends in good red wine»

Ninth Island Pinot Grigio CONFIRM VINTAGE

Pinot Gris Grigio Pipers Brook & Tamar Tasmania
From superior, low yielding estate vineyards in the remarkable terroirs of Pipers Brook and Tamar Valley. Pinot Gris is a varietal which ripens quickly in all but the coolest of climes, it is very much at home in Tasmania. The fully ripe characters of West Tamar Pinot Gris are balanced by the naturally high and flavoursome malic acid of Pipers Brook fruit, contributing structure to a tight, refreshing and engaging, food friendly style. Good Grigio makes a perfect match with anything goats cheese, a bliss alongside abalone and truffle recipes.
All Ninth Island vines are meticulously hand husbanded, crop levels are kept low by selective bunch thinning and canopies are managed to deliver the optimal amount of sunlight. The grapes, naturally cooled by low overnight temperatures, are carefully hand picked throughout the cool early morning hours. Fruit is crushed and de-stemmed using full protective handling techniques to avoid any juice oxidation or browning. Juices are clarified and slowly vinified at cooler temperatures in controlled fermenting vats. Upon completion, Ninth Island is promptly bottled to maximise retention of fresh fruit flavours and aromas, for a style that's intensely aromatic with a well integrated, crisp acid finish.
Pale straw, coppery hues. Gently lifted bouquet of rose petal and pot pourri, complex lush exotic tropical fruits, banana chips and turkish delight, the soft hints of musk talc and sweet Asian spice. A lush full bodied palate, freshly squeezed exotic tropical fruits, paw-paws and mango, the soft and elegant alluring flavours of a ripe tropical punch, finishing lively, zingy and crisp.
Tamar Valley Any Price All Varieties
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Ninth Island
The Ninth Island Vineyard blocks sit on the 41st parallel astride Tasmania's lavish Pipers Brook and Tamar River Valley regions

Ninth Island, which is part of the Kreglinger group of wineries, acquired the immensely successful D Block Vineyard in 1993. Being located on the banks of the Tamar River this site does not have the frost risk of Tasmanian other vineyards. The view here is fantastic, and being a comparatively warm site, it is dedicated to table wine production, the backbone for Ninth Island's Pinot Noir, Chardonnay and Sauvignon Blanc range. It is also the source of Pipers Brook Pinot Gris, Gewürztraminer and Tamar Estate (Cab/Merlot) wines. It is also the only site that is able to adequately ripen fruit if the vines are managed correctly to produce the Pipers Brook Tamar Estate Cab Merlot

Ninth Island

The E Block vineyard is a small 6Ha adjunct to Ninth Island Vineyard (D blocks) and was planted in 1995 to Pinot Noir, Sauvignon Blanc, Merlot, Riesling and Chardonnay. This vineyard is irrigated from time to time and is generally managed using a combination of mechanical and manual inputs. The north facing aspect of this vineyard provides ideal growing and ripening conditions for the lush vines.

Don Buchannan developed the small Ninth Island H Block vineyard in the Tamar Valley in the late 1980s. The vineyard plays a significat role in the Ninth Island wines, particularly the Pinot Noir, Chardonnay and Sauvignon Blanc. This vineyard operates principally under a mechanised management strategy with the use of machines for vine management where possible. Dolerite soils require seasonal irrigation and fertilisers for maintaining vine health and fruit quality.

The B Block vineyard is susceptible to spring and autumn frosts. These frost conditions are managed with the use of three frost fans and sprinkler frost control systems. Planted under a high-density regime, it is non irrigated and located on deep red Kroznozem soils, ideally suited to the production of the Ninth Island Sparklings. Ninth Island have engineered an ongoing vine grafting program into this vineyard to extract lavish Pinot Grigio fruit.

Ninth Island

The Ninth Island's G block property is the largest of the Pipers Brook Vineyard group. Totalling approx 56 Ha it was planted over three years from 1997 - 1999. It is planted primarily to pinot noir with some significant areas of chardonnay, pinot gris and a little pinot meniure. The soils generally consist of a medium clay loam through to a deeper Red Kroznozem soil type through the centre of the property. The vineyard is managed for production of both sparkling and table wines.

Viticulture operations are generally mechanised with the use of machine harvesters, wire lifting machines, leaf pluckers etc. This sight is flat in comparison to other Pipers Brook Vineyard sites and requires the seasonal use of five frost fans in susceptible areas to prevent damage to the vines from low overnight air temperatures. This vineyard is an important component to the Ninth Island Pinot Noir, Ninth Island Pinot Grigios and Ninth Island Sparkling wines.

The VSP system shades the fruit resulting in less colour and higher malic acid levels, both positive factors for sparkling wine. The cool sites produce ripe grapes with enough acidity to allow the base wines to undergo a full malo. This results in a rich, subtle and sophisticated style.

Low yields base wines only have richness and mouthfeel if they are from vines that have not been overcropped, ideally between 6 - 12 tonnes per hectare. Close planted vineyards history has shown that close planted vines do compete for soil moisture and begin their grape ripening cycle earlier than vines under less competitive pressure. The early style objective employed by Ninth Island for selected wines is to make big, juicy wines with rich mouthfeel and a dry finish.

Ninth Island