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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»
Boutique winemaking affords great advantages, every vine can be uniquely husbanded, quality control is maximised, each barrel can be individually sampled and assembled into the perfect cuvee. Engineering types are innately suited to such viticulture. Colin Best embarked upon his sabbatical to the great vineyards of Burgundy's Cote d'Or. He returned to plant Pinot Noir on a craggy half hectare near Lobethal in the Adelaide Hills. An ancient masonry wool mill was outfitted for winemaking and Leabrook Estate was born. This is an aesthetic range of meticulously crafted, limited vintages, fashioned for the aficianado of bespoke, small batch, little vineyard wines... The lobethal libations of leabrook»
Halls Gap Vineyard was planted 1969, along the steep eastern slopes and parched rocky crags of Grampians Ranges, at the very beginning of a renaissance in Victorian viticulture. Since early establishment in the 1860s by the noble Houses of Seppelt and Bests, the region had earned the most elite peerage, a provenance of extraordinary red wines, bursting with bramble opulence and lined with limousin tannins. The Halls Gap property had long been respected as a venerable supplier to the nation's most illustrious brands. Seppelt and Penfolds called on harvests from Halls Gap for their finest vintages. Until 1996, when it was acquired by the late, great Trevor Mast,.. Land of the fallen giants»
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»

Bress Silver Chook Shiraz CONFIRM VINTAGE

Shiraz Heathcote Bendigo Victoria
Parcels of Shiraz for this stunning wine are selected from a unique site at the heart of Heathcote appellation. Premium parcels are collated from Marong and from the estate vineyard at Harcourt. Winemaker Adam P. Marks firm belief is that good fruit should be treated gently and with minimal intervention. All blocks are trellised to vertical shoot positioning system, the growers employ a regimen of traditional viticultural techniques, organics and crop thinning to produce small but precious yields of less than 2½ tonnes per acre.
Available by the dozen
Case of 12
$299.00
Bress subscribe to the belief that a single terroir cannot be all things to all styles of wine. Bress are blessed with access to harvests from several sites throughout Victoria which can be vinified and assembled into statuesque wines of strong varietal definition and clearly distinguishable Victorian regionality. Shiraz is treated to a combination of whole bunch and gentle crushing into open fermenters. A slow vinification is initiated through indigenous yeast strains, the ferments are treated to hand plunging thrice daily. After pressing, the wine is transferred to French oak hogsheads for completion of malolactic, following which Bress is racked and left to mature under oak for a year.
Intense, inky crimson. Complex array of fruit on the bouquet, black berries and spice, cloves and plum. Oak aromas of vanillian spice and char. Tightly packed palate full of black fruit flavours, the splendid oak is beautifully integrated, providing structure while adding power, balance and savoury richness. Exceptional length and exemplary balance, Bress is bottled without filtration and may deposit a harmless sediment.
Bress
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