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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 yields of.. Exquisite editions by the master of mornington»
Sandro Mosele is one of Victoria's most accomplished vignerons, his celebrated editions of Kooyong and Port Phillip estates are amongst the most cherished renderings of Burgundy styled Pinot Noir in the nation. Mosele has applied his art to a precious parcel of fruit, picked off a single, modest block of vine, grown to the fully fertile soils of a lamb and beef stud, on the brisk, maritime blown coastals of Gippsland South. This is not Pinot for profit, Walkerville represents an aesthetic appreciation of fruit from the farmer, invigorated by the blessings of providence and consecrations of local livestock. A cornucopia of comely characters, forcemeats and.. The grazier's garden of gippsland»
Halls Gap Vineyard was planted 1969, along the steep eastern slopes and parched rocky crags of Grampians Ranges, at the very beginning of a renaissance in Victorian viticulture. Since early establishment in the 1860s by the noble Houses of Seppelt and Bests, the region had earned the most elite peerage, a provenance of extraordinary red wines, bursting with bramble opulence and lined with limousin tannins. The Halls Gap property had long been respected as a venerable supplier to the nation's most illustrious brands. Seppelt and Penfolds called on harvests from Halls Gap for their finest vintages. Until 1996, when it was acquired by the late, great Trevor Mast,.. Land of the fallen giants»
Ken Helm A.M. received the Order of Australia for his work with Riesling, for his contribution to the Australian wine industry, for his support of cool climate wine producers and service to the Canberra community. Helm placed the Canberra region firmly on the map for world class wines after his inaugural 1977 release won significant international accolades. Ken's flagship wines are Riesling and Cabernet, he retains strong ties with eminent wine makers around the globe. Trips to the vineyards and wineries of Mosel, the Rhine valley and Bordeaux provide new inspiration and contribute to the development of his Canberra wines. In 2000 Ken instigated the Canberra.. Meet one of our nation's most peer respected winemakers»

Barossa Valley Estate Ebenezer Cabernet 2010 CONFIRM 2010 VINTAGE

Cabernet Sauvignon Barossa Valley South Australia
A regal Cabernet wine, full bodied and intense with powerful varietal fruit and distinctive regionality. The dry grown old vines at Ebenezer are Appellation Superieur, a principal source of fruit for the premium John Duval, Henschke and Glaetzer labels. Soft and approachable now, a true expression of the richness and splendour of old Barossa vines, Ebenezer will continue to evolve gracefully, a Cabernet Sauvignon of great elegance and poise, quality is assured.
Barossa Valley Esate was established as a co-operative of independent Barossa growers with the objective of making and marketing their own premium wine. The growers and makers enjoy a very close relationship. Ebenezer owes its very existence to the many generations who have painstakingly nurtured their vineyards through good years and bad since settlement. Without their persistence and strength many of the great vineyards of the Barossa would today be lost. Traditionally fermented on skins for six days, Ebenezer is matured in a combination of French and American oak barrels for up to eighteen months. Further bottle aged prior to release to soften the tannin profile.
Vibrant deep red, purple hue. Aromas of lifted blackcurrant and spice with a touch of eucalyptus and mint. Deep and brooding palate of ripe, dark berries over supporting oak interwoven into the fruit. Firm tannin and flesh with great length of fruit and oak characters. Medium to full bodied with a soft finish. Varietal in character, without being overly herbacaeous. An endless finish on lingering notes of spiced plum and new cocoa oak. To accompany braised venison or duck, rich matured cheese and wide ribbon pasta recipes.
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Barossa Valley Estate
Barossa Valley Estate was established in 1985 by a group of independent growers who saw an opportunity to add value to their harvest.

The Winery was initially established as a co-operative with the objective of making and marketing premium bottled wine. The Barossa Valley Estate grape growers and the winemaker have a very close relationship due to this structure and the synergy that has developed is evident in the richness and depth of flavours in the wine.

Barossa Valley Estate

Since its inception, Barossa Valley Estate has gone from strength to strength. Today the portfolio of wines comprises E&E, Ebenezer and Moculta. Each of these ranges is unique and made to a particular style.

The Ebenezer range showcases the range classic Barossa styles, with Shiraz, Chardonnay and Cabernet Sauvignon blend forming the range. The Moculta range is designed as a more approachable wine upon release. These wines are full flavoured, fruit driven wines in the classic Barossa style.

The Barossa Valley is located about one hour's drive north of South Australia's capital Adelaide. It lies on a north-south plain from 180 to 290 metres altitude, in three sections - north and south of Tanunda Creek and from Lyndoch to the hills - each possessing different micro-climates and soil characteristics.

Barossa Valley Estate

The different sections enable the Valley to produce a full range of wine types and styles. The soils in the Valley are "red brown earths with sandy, loamy or clay topsoils, sand over clay and deep sand and in the hills grey brown loam over clay, on rock". Mild, wet winters and hot dry summers coupled with an average rainfall ranging from 500mm to 750mm help make the Barossa an ideal grape growing region.

The first commercial vineyards were planted in the mid 1840s by August Fielder, the Aldenhoven brothers and Johann Gramp, most likely for the production of a sweet port style. Winemaker Carl Sobels, who had 30 years experience in Europe, was one of the most influential early winemakers in the Barossa, producing some of the first wines for export. In the 1850s he was advocating the production of light table wines rather than sweet fortified wines.

Towards the end of the century the Barossa grapegrowing and winemaking industry was boosted by interstate factors - border excise, the gold rush and phylloxera. The pioneering of cold fermentation techniques by a local winemaker in 1953 led to great advances in table wine and quality sparkling wine production.

Today about 500 growers, some now sixth generation Barossa, produce an average of 55,000 tonnes of grapes each vintage; from approximately 7,000 hectares of vineyard. This breadth of selection gives Barossa Valley Estate a unique advantage in that the winery can produce a wide selection of premium varieties which are 100 per cent Barossa.

While all varieties exhibit differences in character between floor and hill grown, there are even more subtle differences within each region. In general, wines of the Valley floor are soft and well rounded, full in varietal flavour and often ideal for late picked styles. The hills produce more subtle, more complex flavours, better for ageing.

Barossa Valley Estate