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An Irish cobbler named Reilly settled into the tiny Clare Valley township of Mintaro circa 1856. He converted a stone barn into a homestead cottage. Reilly's Cottage served as the local cobbler's shop in the centre of the bustling town, which had boomed after the establishment of salubrious slate quarries. Almost 140 years later, the cottage has been restored to its former glory by relatives of Reilly, the family Ardill, once again it is a hive of activity, home to the eminent and award winning range of Reilly.. There once was a man named reilly»
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»
Grown to the frigid climes of Central Otago, the vines at Prophet's Rock were established 1999 to the most auspicious sites in the nether regions around the ancient goldfields of Bendigo Creek. Challenging aspects with breathtaking views of Cromwell Basin and Pisa Ranges, these are places defined by their fortuitous soils and favourable climes, tiny parcels of vine capable of just a few hundred cases each vintage, picked for their confluence of growing conditions and husbanded by a devout cadre. The winemaking is decidedly French, small vessels and wild yeasts, followed by an extended term on sedimentary lees for opulence. Invigorated by the warmth of alluvial.. Bounty of bendigo goldfields»
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.. Brought to you by barossa born & bred»

Bress Gold Chook Shiraz CONFIRM VINTAGE

Shiraz Heathcote Victoria
Following a visit to France where he studied the ancient pastoral practices of breeding the world's best chickens, Adam Marks gained the inspiration to create great Australian wines in the very same manner, adopting an artisanal approach to production, employing traditional, age old methods. Gold Label is the flagship Shiraz by one of Victoria's most adroit, small batch producers. An opulent effort vinified from parcels of the most intense fruit, bottled without fining or filtration, which may deposit a harmless sediment, so decanting is a must.
Available in cases of 6
Case of 6
$263.50
Shiraz was selected from two vineyards at either ends of Heathcote appellation. The grower uses traditional viticultural techniques of organics and crop thinning to produce crops of less than 1½ tonnes to the acre. A combination of whole bunches and gently crushed fruit are introduced to open fermenters. A slow vinification is initiated by indigenous yeasts, treated to hand plunging thrice daily. Post pressing the wine was transferred to French oak hogsheads for full malolactic, followed by a gravity forced barrel to barrel racking and maturation for a year.
An intense and vibrant crimson colour, deep, dark, inky. A complex array of black fruit aromas, spice, cloves and plum, oaken characters of char and vanillian spice. The palate is tightly packed full of black fruit, spice, cloves, and plum. The oak characters are beautifully integrated into the wine, providing structure and adding power, balance and a savoury richness. Bress should be decanted prior to serving, enjoyable now and will reward cellaring.
Bress
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