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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»
The Australian winemaking industry is grateful to Leontine O'Shea, instrumental in the establishment of Mount Pleasant wines, she sent her son Maurice to France for an education in viticulture right at the outbreak of World War I, gifting him his first Hunter Valley vineyard in 1921. Mount Pleasant are now custodians of some grand old sites, a canon of small, elite blocks of vine that yield a precious range of icon wines, which represent peerless value and readily disappear before release of the following vintage... The legacy of grand old hunter valley vineyards»
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»
Samuel Smith migrated from Dorset England to Angaston in the colony of South Australia circa 1847, he took up work as a gardener with George Fife Angas, the virtual founder of the colony. In 1849, Smith bought thirty acres and planted vines by moonlight, the first ever vintages of Yalumba. One of his most enduring legacies were some unique clones of Shiraz, which were ultimately sown to the illustrious Mount Edelstone vineyard in 1912. Angas's great grandchild Ron Angas acquired cuttings from the Edelstone site and migrated the precious plantings to his pastures at Hutton Vale. The land remains in family hands, a graze for flocks of some highly fortunate.. The return of rootstock to garden of eden»

Ata Rangi Martinborough Sauvignon Blanc CONFIRM VINTAGE

Sauvignon Blanc Wellington Martinborough New Zealand
Ata Rangi are the product of love for the land and passion for the vine. The dry windy climate consistently delivers low yields with high concentrations of flavour in the grapes. Obsessive attention to detail throughout the growing season ensures the fruit comes in at optimum flavour and balance. The care taken extends to harvesting the warmer side of individual rows and going back a few days later for the cooler side. A term of age on yeast less enhances palate weight and complexity, lovely tropical notes of guava and papaya contend for attention.
Available by the dozen
Case of 12
$383.00
From the Lismore and Waiora, Walnut Ridge, Hau Ariki Marae and Southdown Estate vineyards. Sites are all very similar, shallow silt loam over deep, free raining alluvial gravels, rainfall is very low. The naturally low yields, older vines, small canopies and judicious, labour intensive, hand picking of the entire crop, make an essential contribution to the uniquely Martinborough style of Sauvignon Blanc.Grapes are all hand picked, sorted and crushed, a portion is vinified in contact with skins and held for two months, drawing out more complex flavours, which works with the natural acidity to add a refreshing backbone. A third of the wine is fermented in neutral oak barrels for texture and richness.
Light straw colour. Notes of elderflower, lemon/ lime, tropical papaya and hints of fresh fennel are defining features. A full, creamy palate entry, lovely weight and a long and focused finish, a restraint and elegance that's all class. Aiming for a complex, satisfying, food friendly style, a small portion is fermented in older barrels to enhance mid palate weight and texture.
Ata Rangi
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