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Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by savvy sommeliers and savoured by the most discerning patrons, the limited releases of Golden Ball are an.. Small batches of beechworth's best»
There are fewer than twenty hectares of Stefano Lubiana vines, overlooking the spectacular tidal estuary of Derwent River. Chosen for its felicitious winegrowing aspects, it is a place of scrupulously clean soils, free of any pesticides or manufactured treatments. Insects are welcome here, they are mother nature's endorsement of a holistically biodynamic viticulture. Lubiana is a fifth generation winemaker, one of the apple isle's leading vignerons, he works to an arcane system of seasonal chronometers, governed by cosmic rhythms, the turning of leaves and angle of the moon. His wines are given full indulgence to make themselves. Ferments lie undisturbed and movements to barrel are led by gravity. A peerless expression of vintage, an orphic approach to the.. Celestial wines from southern climes»
Heirloom Vineyards were born of love. A romance between an esteemed wine judge and his protege, consumated by a shared passion to preserve the integrity of venerable old vineyards. A deference for the sanctity of the soil and adherence to the timeless procedures of organic viticulture, were an integral part of the vision. Their parching quest, to secure some grand old blocks of vine in the elder precincts of Adelaide Hills, Coonawarra, Barossa and Valley Eden, were followed by years of corrective husbandry, pencil label releases and bespoke vintages. The fostered old vines have now been resurrected, yielding treasured harvests of the most sublime new world wine. Recipients of prestigious Platinum Award & Best Shiraz Trophy Sommelier International, Double Gold.. Serenading sleeping vineyards to life»

Kay Brothers Basket Pressed Shiraz CONFIRM VINTAGE

Shiraz McLaren Vale South Australia
Everything made at the Kay Brother wineworks gets a passage through the estate's famous eighty year old basket press, a gentle treatment which achieves exquisite palate softness. The unique expression of vintage is preserved each year by a delicate balance in the mix of new and prior use oak barrels. One of McLaren Vale's first vineyards, the Amery property was initially sown to seven acres of vine in the 1860s. The brothers Kay acquired the land in 1891, introducing plantings from Hardy's Tintara, four precious acres which remain productive to this day.
Available in cartons of six
Case of 6
$173.50
The winemaking practices at Kay Brothers have remained largely unchanged since establishment in the nineteenth century. An ancient basket press, painted bright red in colour, takes pride of place. Arriving somewhat late in the history of Amery Vineyards, the earliest vintages were passed through a hand crusher and then by a horse which traversed round a capstan. A collation of Shiraz parcels are harvested off Kay Brother's estate, much of it very old vine material. Fruit is vinified in good old fashioned open fermenters, hand plunged and transferred via traditional, 1928 vintage basket press, into a selection of seasoned and new, American and European oak barrels for fourteen months maturation.
Dark purple in colour. Rich plum and roast beetroot, blackberries and tobacco leaf dominate the nose with savoury dried spices adding complexity. Medium to full bodied, the lively fruits continue on the palate with briary berries upfront and fuller flavours of roast gravy on the finish. Supported by a tight acidity and grainy tannins, all underscored by a hint of wood smoke that sees the palate finishing focused and long.
Kay Brothers
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