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Graeme Melton and a mate were travelling across South Australia in 1973, their EH Holden was in dire need of maintenance and Graeme took up casual work at a passing winery. The site supervisor was Peter Lehmann and young Graeme had his epiphany on the road to Barossa Valley. Lehmann suggested that Graeme change his name to Charlie and take the pilgrimmage to Vallee Rhone. Charlie became prepossessed with the culture of old vines Grenache, Shiraz and Mourverdre. He returned to the Barossa, at a time when old vineyard fruit was made into flagon Port and growers were destroying their historic sites in return for government grants. Charlie emabarked on a crusade.. Melton makes a mean mourvedre»
Rockbare are raiders of precious but wayward vineyards, planted to outdated standards of viticulture, sadly unviable for large scale winemaking. These are however, precisely the nature of site that Rockbare choose to retain. Winemaker Tim Burvill worked at Wynns and Penfolds, where he refined his style alongside some of the best winemakers in the nation's history. Establishing his own label, he embarked upon a secret project to acquire parcels of prodigal Barossa vine. With a backbone of fruit grown to some of the oldest sites in Australia, much of Rockbare's fruit comes off vines a century or more of age. The intense power and complexity of Rockbare's.. Precious & prodigal parcels of the barossa»
Established 1851 by the French Marist order, Mission Estate are New Zealand's oldest winery, under continuous management ever since. The city of Lyon's Society of Mary sailed to New Zealand with little more than faith, fair winds and a few healthy vines. Men of Burgundy, they knew from good wine, they chose their ground and planted rootstock near Ngaruroro River between Napier and Hastings at Pakowhai. Agriculture and livestock were a necessity, but the establishment of a productive vineyard was essential. The area is now known as Hawke's Bay, internationally renowned for the rich terroirs of Gimblett Gravels, home of New Zealand's most salient brands... The burgundy tradition of te ika a maui»
There were two scrub covered parcels of land, just outside Pokolbin village along McDonalds Road, that local council had long set aside for use as cricket ground and cemetery. Both were ultimately auctioned off to the highest bidders and sown to vine. A third undeveloped site became the subject of a long running feud among the new and old neighbours. Dodgy invoices between the rivals were exchanged and the division of firewood became a further cause of contention. A truce was eventually called by the two protagonists, Brokenwood and Hungerford Hill, for the sake of healthy viticulture. The nascent blocks achieved international renown as the eminent Cricket.. Sociable soils make for healthy vine»

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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