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Giovanni Tait mastered the family tradition of coopering wine barrels before migrating to Australia in 1957. He took up work in the Barossa and ultimately settled in for a lengthy engagement at B Seppelts and Sons, where he played a significant role in the vinification and maturation of some of the most memorable vintages in Australian viticulture. Tait's boys grew up to be winemakers, their attention to detail and close relationship with the Barossa's finest growers have earned the highest accolades from the international wine industry press. Generously proportioned yet exquisitely balanced, famously praised, perennially by savant Robert Parker as the most.. Bespoke parcels of old vineyard fruit»
Dr Frederick Kiel would take the trek by paddle steamer from Melbourne every summer during the late 1800s to spend his summers at Sorrento. His children established a grazing station nearby, on a property acquired from the Baillieu family along Portsea Ocean Beach, ultimately planted to vineyards in 2000. These are the most extreme western longitudes of Mornington, the undulating paddocks and sweeping views of tempestuous Bass Strait are a magical place for growing Burgundesque styles of Chardonnay and Pinot Noir, well protected north facing parcels of propitious free draining limestone and calcareous sands. The windswept maritime vineyards of little Portsea.. Mornington's westernmost vineyards»
The sensational vintages of St John's Road were generations in the making, the fruit of grand old vineyards and the progeny of families which have tilled Barossa soil since early settlement. The landed gentry along St John's Road represent a heritage of the most distinguished names in Australian viticulture, Lehmann and Lienert, Zander, Kalleske and Schutz. With each vintage, they earmark small parcels of the most exceptional Barossa fruit, to be treated to a course of traditional open ferments and term of age in the finest French oak. Bearing such pious Lutheran monikers as Prayer Garden and Resurrection Vineyard, these sacred sites are planted to some of the.. Brought to you by barossa born & bred»
Right around the time that Frank Potts was planting his nascent Bleasdale Vineyards during the 1850s, an eccentric Prussian named Herman Daenke established a homestead along the banks of Bremer River, which he called Metala. The site was planted to viticulture by Arthur Formby in 1891 and became one of Langhorne Creek's most productive vineyards, it continues to supply fruit for a number of prestigious national brands. Legendary winemaker Brian Dolan took the radical step of bottling Metala under its own label in 1959 and won the inaugural Jimmy Watson Trophy in 1962. Two generations later, the brothers Tom and Guy Adams took a similar leap of faith and.. The goodly farms of brothers in arms»

Ata Rangi Crimson Pinot Noir CONFIRM VINTAGE

Pinot Noir Wellington Martinborough New Zealand
Ata Rangi founder Clive Paton has long been an avid tree planter and has won a number of awards for his significant contribution to the environment. Paton approached the Project Crimson team for advice and support, a charitable conservation trust established for the protection of New Zealand's iconic native red flowering Christmas trees, the pohutukawa, the northern and southern rata. Crimson is sourced primarily from vines between ten and twenty years of age, which yield grapes that express the more aromatic spectrum of Martinborough Terrace.
Available by the dozen
Case of 12
$431.00
Project Crimson were keen to have an association with this special wine to help spread word of their work and vision. A close husbanding of the vines to the most exacting standards ripens the Pinot Noir to perfection. Grapes are all hand picked off vines clone 5, 10/5, Abel young Dijon. Bunches are completely de-stemmed keeping as many of the whole berries intact as possible. Parcels are treated to a term of maceration for up to a week before inoculation by indigenous yeast and malo cultures. The batches are hand plunged throughout a fortnight of vinification and complete malolactic in barrel. The finished wines are matured nine months in a selection of new and prior use French oak barrels.
Colour of course is crimson. Dark cherry fruit and earth complexity, crushed rose petal, light cherry, brambly notes and a hint of red licorice conspire to create an enchanting, heady fragrance. More savoury than fruity, a faint hint of clove and fresh cardamom adds intrigue to the nose. Easily the most seductive feature of this release is the wonderfully plush, velvety middle palate, the fine, textural spread of tannins and long, tight, spicy finish.
Ata Rangi
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