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Established 1968 by Word War II flyer Egerton E.S Dennis, on ninety acres of McLaren Flat along the prestigious winegrowing terroirs at Kangarillla Road, the Dennis family pioneered the production of Mead alongside colleague and enthusiast John Maxwell. Dennis initially sold his harvests to some of Australia's most eminent brands before founding his own label in 1971,with the object of converting the high quality fruit into pure, estate made wines. Since establishment, Dennis Wines have collected hundreds of medals at national and international wine shows, twice claiming the revered Bushing King awards for best wine at the McLaren Vale Winemakers Exhibition. A.. Dennis of kangarilla road»
Tim and Simon and all the Wicks, nurse the rootstock and foster the clones which are in highest demand by the Adelaide Hills most accomplished vignerons. The Wicks are Adelaide Hills born and bred, they called upon an old mate named Tim Knappstein to assist in the establishment of a vineyard and wineworks, set amongst the ancient eucalypts on the scenic slopes of Woodside. Each and every planting was determined according to a viticultural algorithm, based on clonal selections and terroir, aspect, soils and clime. The shrubs reached maturity and the wines that flowed are claiming a conspicuous tally of triumphs at significant national wine shows. Representing.. The wonderful wines of wicks»
Planted to the tranquil Shangri-La of a sun warmed slope in Yarra Valley, TarraWarra was established 1983 by the founders of the Sussan and Sportsgirl brands. Philanthropists and patrons of the arts, Mr and Mrs Besen, AO and AO respectively, took a highly aesthetic approach to the pursuit of viticulture. Healthy soils and happy fauna were the means to an end, good wine comes from a sound ecology, but great wine needs the inspiration of a holistic engagement with the arts. It is here at Healesville that habitues can savour the Sauvignon while immersing themselves amongst the work of our national masters. A costly collection of canvas by our merry Messrs Boyd.. Take the trek to tarrawarra»
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.. Phyloxera, ancient cellars & seriously old vines»

Ata Rangi Martinborough Pinot Noir 375ml CONFIRM VINTAGE

Pinot Noir Wellington Martinborough New Zealand
Ata Rangi are one of the new world's great artisanal Pinot Noir specialists. Their vines are planted to some very special soils indeed, terroir and mesoclime remain king. In producing two Pinot wines, grapes are meticulously hand sorted as they arrive at the winery. About ten months later, a blind tasting, barrel by barrel, decides the first cut. The significant vine age expresses itself in a depth, breadth and complexity of character, articulating the distinctive sense of place, while contributing significantly to the consistency of quality year after year.
Available by the dozen
Case of 12
$527.00
Pinot Noir is largely sourced from the oldest home blocks, now reaching thirty years of age. Abel, aka the Ata Rangi clone, is predominant, Pomard clone 5 and Dijon clones 114, 115 and 667 play important supporting roles. Most parcels are crushed and treated to several days maceration with a minor component of whole berries intact. In warmer vintages when grape stems and seeds have completely ripened, a component of whole bunches is included to build complexity. All parcels are separately vinified at a peak temperature of 32C for up to three weeks before pressing. Components complete their malolactic ferments in a combination of new and prior use French oak barrels, followed by a year's maturation.
Purple colour. Dark brooding plum, cherry stone aromas and exotic spice. A rich, dense palate characterised by firm but supple tannins, a delicious gamey, savoury Martinborough complexity. Although subdued on the nose as a young wine, the long, long finish is laden with weighty fruit weight and intensity, that speaks volumes of the promise of aromas and flavours yet to unfold.
Ata Rangi
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