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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 are commonly cited as one of the great vineyards of the world,.. Phyloxera, ancient cellars & seriously old vines»
David Wynn introduced cardboard wine casks, flagons and the Airlesflo wine tap to the nation. He is best remembered for re packaging the Coonawarra estate which bears his name and which endures as one of Australia's icon brands. Wynn was a master of his craft and studied oenology at the world renowned Magill wineworks. An astute marketer and talented blender, he also had a keen eye for the land, investing in the ancient John Riddoch fruit colony and planting vines on a challenging site, high atop the lofty latitudes of Valley Eden. Mountadam Vineyards were built from the ground up, with a view to crafting a limited range of well structured, weighty wines, defined by fuller palates and saline, mineral savouryness. The legacy of Eden Valley vineyards planted by Wynn in the 1960s & 1970s, incorporating significant old.. The legacy parcels of mountadam 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 oldest clones in the world. St John's Road, you'll be drinking the very.. Brought to you by barossa born & bred»

dArenberg Dry Dam Riesling CONFIRM VINTAGE

Riesling McLaren Vale South Australia
Darenberg's neighbours built a dam in 1992 which collected little water throughout the first dry winter. Rains arrived the following year but the dam was still unable to do its job, bad news for McLaren Vale farmers but perfect conditions for Darenberg's low yielding vines. Dry grown Riesling makes the most engaging wine, you'll enjoy the heady yet delicate personality, it promises an even greater range of refined characters as you sip and savour alongside the freshest fishes or sophisticated gourmandise.
Available by the dozen
Case of 12
$263.00
Bright citrus hues. A sparklingly clean and aromatic bouquet, teeming with white flowers and granny smith, backed by a lovely core of lemon and lime. The sweetness on the palate is tempered by a sustained seam of perfectly pitched acidity. A sherbet like note, not a hint of metallic hardness, the mouthfeel is so refined and balanced and truly has settled into itself in record time.
dArenberg
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dArenberg
The heart of McLaren Vale, past and present, d’Arenberg is one of the most significant wineries in Australia

In 1912 Joseph Osborn, a teetotaller and director of Thomas Hardy and Sons, purchased the well established Milton Vineyards of 25 hectares in the hills just north of the townships of Gloucester and Bellevue, now known as McLaren Vale. Joseph’s son Francis Ernest (‘Frank’) Osborn left medical school, choosing to forsake the scalpel for pruning shears. He soon increased the size of the vineyard to 78 hectares. Fruit was sold to local wineries until the construction of his own cellars was completed in 1928. Dry red table and fortified wines were produced in ever increasing quantities to supply the expanding markets of Europe.

dArenberg

In 1943 Frank’s son Francis d’Arenberg Osborn, universally known as d’Arry, returned from school, age 16, to help his ill father run the business, eventually assuming full management in 1957. In 1959 d’Arry decided to launch his own label d’Arenberg, named in honour of his mother, Frances Helena d’Arenberg.

It was a small and humble start but the wines gained immediate cult status amongst imbibers and judges. The 1968 Cabernet Sauvignon won the Jimmy Watson Trophy at the 1969 Royal Melbourne Wine Show and the 1967 Red Burgundy (Grenache based) was awarded 7 trophies and 29 gold medals in Australian capital city wine shows. By the 1970’s d’Arenberg wines had become very fashionable, having gained a significant national and international profile in less than 20 years.

Enter the fourth generation, d’Arry’s son Chester d’Arenberg Osborn. From a very early age Chester was focused on continuing his family’s winemaking tradition. While growing up on the family property he helped his father d’Arry in both the vineyards and the cellar floor during school semester breaks and Christmas holidays. After graduating from Roseworthy College and touring other Australian and European wine regions, Chester took over the reins as Chief Winemaker in 1984. He immediately set about returning the family’s vineyards to their traditional grape growing practices of minimal inputs and no fertilisation, cultivation and irrigation wherever possible, therefore achieving natural soil flavours with very low yields.

dArenberg

dArenberg is one of the last remaining wineries to basket press their wines. This gentle method of squeezing juice from the grape skins protects the delicate white grapes and is gentle in the process of extracting the flavour, colour and tannins from the reds. The winemaking processes of the past have been maintained, capturing the unique small-batch character of the wines and the true flavour of the McLaren Vale region. Parcels of fruit are kept separate from the time of harvesting, through fermentation, pressing and maturation. When it comes to the blending stage, the winemakers have a wealth of different components with which to create a given wine.

d’Arenberg’s art of being different extends to a range of fortified and dessert wines which hold legendary status worldwide, as well as operating d’Arry’s Verandah Restaurant, one of South Australia’s most loved and highly awarded restaurant, set on a picturesque hilltop adjoining the cellar door tasting room. The reds are still traditionally fermented with the grape skins (caps) submerged in open wax-lined concrete fermenters utilising the age-old technique of foot-treading. Chief Winemaker and Viticulturist Chester is also a bit of a dab hand at steel design - he designed and had built on site new steel fermenters to the exact specifications of the original concrete ones.

In June 2004 Chester’s father, d’Arry was awarded a Medal of the Order of Australia in the Queen’s Birthday Honours for his contributions to the wine industry and to the McLaren Vale region. After more than 65 consecutive vintages d’Arry is very proud of his achievements in creating an internationally recognised wine brand commonly known as the ‘Red Stripe’ due to the distinctive diagonal red stripe that adorns the label.

dArenberg