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There are four tiny patches of vine at Scotchman's Hill, which have been mollycoddled by Robin Brockett, since the start of his tenure as chief winemaker in the 1980s. Excruciatingly limited after a strict pruning and rigorous sorting of fruit, they each yield a mere hundred cases of wine. Brockett has set aside the precious harvests of these superior blocks for his own label, a personal project to hand craft the finest of vintage, an exclusive range of the Bellarine's most elite single vineyard efforts. So besotted is Brockett by the spectacular quality of fruit from these four regal parcels, he has imported two 800 Litre Tuscan vinification Amphora from the.. Brockett begets the best of bellarine»
Dr Frederick Kiel would take the trek by paddle steamer from Melbourne every summer during the late 1800s to spend his summers at Sorrento. His children established a grazing station nearby, on a property acquired from the Baillieu family along Portsea Ocean Beach, ultimately planted to vineyards in 2000. These are the most extreme western longitudes of Mornington, the undulating paddocks and sweeping views of tempestuous Bass Strait are a magical place for growing Burgundesque styles of Chardonnay and Pinot Noir, well protected north facing parcels of propitious free draining limestone and calcareous sands. The windswept maritime vineyards of little Portsea.. Mornington's westernmost vineyards»
Lindsay McCall's enthusiasm for great wine began in the 1970s, he established his first Mornington plantings in 1985 on the site of a derelict orchard at Red Hill along Paringa Road. From day one, McCall focused on exactingly managing the soils and the vines, after completing his day job as local school teacher. His affinity for the land and astonishing feel for winemaking produced monumental vintages of Pinot Noir, which propelled the exquisite range of Paringa Estate wines to international renown. McCall works closely with Mornington's finest vignerons to nurture better standards of viticulture and deliver finer vintages with each harvest. Limited yields of.. Exquisite editions by the master of mornington»
Established 1976, Clairault are one of the pioneering estates on Margaret River. A tastefully limited range, from elite vineyards within the very dress circle of prestigious wineries at the heart of Margaret River's most illustrious precincts, Wilyabrup, Yallingup and Karridale. These are the dearest winegrowing terroirs in the Australian west, a place of auspicious soils and stimulating climes, the motherlode of environmentals which yield the most august vintages on the continent. The team at Clairault take a decidedly pastoral approach, biodynamically grown and environmentally sound, a sanctuary to native flora and fauna, their vineyards are managed to a.. The kindly cabernet of clairault»

Fermoy Margaret River Shiraz CONFIRM VINTAGE

Shiraz Margaret River Western Australia
From the Chelmsford and Seward family vineyards at the northern end of Margaret River. Fermoy Estate is situated on Metricup Road at the very heart of Willyabrup, one of the new world's great viticultural precincts. Despite a history of little more than a decade, Fermoy's wines have won an acclaim which belies the estate's modernity. An intensely aromatic and profoundly structured Shiraz wine with captivating berry fruit essences and pliant, peppery tannins, to accompany the finest faire and most succulent meats.
Available in cartons of six
Case of 6
$161.50
Fermoy takes its name from the eponymous town in County Cork, which was founded by a forebear of the original owners. Vines are trained to vertical shoot position trellis system with extensive canopy management techniques, employed throughout the growing season, allowing harvest of the best possible fruit in the cool of the night to maintain maximum varietal expression. On arrival to the winery the fruit is crushed into ten tonnes static fermenters. Upon completion, batches are pressed to a combination of French and American oak barriques and hogsheads for a year or more before fining and filtration.
Crimson red. Aromas of white pepper and spice over a presence of cherry ripe fruit. The palate offers great textural mouthfeel with aniseed and blackberry flavours supported by well integrated, fine chalky tannins. A lingering aftertaste as the afterglow continues, the complex finish conjures up hints of freshly pitted berries, aromatic leaf and dusty, cocoa spice.
Fermoy
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