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Jane Mitchell is one of Clare Valley's leading wine industry identities, Clare Valley Legend and Clare Valley Winemakers Hall of Fame, Centenary Federation of Australia Medal, SA Tourism Commission, Australian Regional Winemakers Forum, Wine Federation of Australia Council and Australian Wine and Brandy Corporation Board. Mitchell's largest vineyard is at Watervale, a very bleak place in the middle of winter at pruning time. It is known by the vineyard workers as Alcatraz, a place to do penance in the cold, wind and rain of a Clare Valley winter. Alcatraz only ever yields minimal harvests, source of the most memorable vintages in our nation's.. These old clare valley vines are just getting better»
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.. The complex bordeaux blend by one of margaret river's founding wineries»
Coonawarra cattle graziers since 1906, the Reschke family turned some of their land over to viticulture in the 1980s. Such was the quality of Reschke fruit, that it became an essential inclusion for some of Wynn's most memorable vintages and a number of national icon wines. Reschke now keep the pick of crop for their own label, the most princely harvests of Coonawarra Cabernet, Merlot and Shiraz, characterised by their defined regional eloquence and ingratiating palate weight. The fruit of vines, planted to iron red terra rosa soil and nourished by the fertile plenitude from generations of grazing cattle, for every ardent enthusiast of born and bred, baronnial.. Reschke red, born & bred»
Established 1908, Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels. The tradition began 1901 when Bill Redman, at the tender age of fourteen, made the journey to take up an apprenticeship at the John Riddoch wineworks and to labour amongst Coonawarra's founding vineyards. Bill Redman's earliest vintages were sold off to other companies but it was not until 1952 that the Redman family released their own wines under the moniker Rouge Homme. Redman was finally branded under its own label in 1966, it remains one of the most enduring marques in Coonawarra. Husbanded by the 4th generation, parcels from the.. The velvet virtue of old coonawarra vines»

Spinifex Indigene CONFIRM VINTAGE

Shiraz Mourvedre Barossa South Australia
Peter Schell was winemaker at Turkey Flat from 2001 to 2005, where he familiarized himself with some of the Barossa's more obscure and precious sites. Gaining much inspiration from a succession of vintages in Provence, Peter Schell has assembled Mataro and Shiraz from a tally of old vineyards up to a hundred years of age, planted to propitious pockets of quartz shot clay and silty sand soils on the upper altitudes of Barossa Valley. Deep, complex and masculine, laced with blackberry fruits, brazil nuts, coffee and boudin noir.
Available in cartons of six
Case of 6
$335.50
Peter Schell was presented with an opportunity to source some great old vine Mataro, growing in deep white drift sand at the Barossa's Western Ridge. As interest and demand for his efforts grew, the decision was made to focus all attention and passion into what had by then become Spinifex. The estate now retain over thirty dedicated Barossa Eden Valley growers with mature vineyards, averaging sixty years, and ranging up to 140 years of age. Each year between forty five and sixty different parcels of fruit from these growers are vinified. The restrained complexity of old vineyards and generosity of ancient soils.
Deep red/ scarlet. Aromatic, sweet and savoury aromas of tarragon, stewed red plums, undergrowth, fennel seed, rhubarb, tamarillo and dates, also some subtle meaty undertones. Dark, savoury and saline elements find balance against fleshy, elemental fruit, red and black berries, stony acids and fine sandy tannins build to drive the finish, fresh and firm.
Spinifex
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