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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 essential experience for aspirants of grand Victorian growths... Small batches of beechworth's best»
Planted to a steep north facing slope, under the shades of an ancient sawmill, very near the estuaries Mersey and Don, the measured yields of an elite little vineyard are hand picked for vinification by the illustrious Josef Chromy wineworks at Relbia. Highly specialised with the effusive sparkling styles and aromatic whites, winners Winestate Alternative Varietal of Year, the barriques of Barringwood are percolating parcels of Pinot Noir, which are setting a benchmark for the artisanal boutique estates of Devonport and greater Launceston. Barringwood are grown within a unique mesoclime, the longest growing season in Tasmania, each bottle is remarkable for its expression and articulation of a truly opportune site. There are only a few productive hectares at Barringwood, highly prized & passionately husbanded, a closely cosseted nursery of superior vines, the voluble vintages.. Ardour of affection on the apple isle»

St Hallett Black Clay Shiraz CONFIRM VINTAGE

Shiraz Barossa South Australia
Many of Barossa's most splendid vineyards are planted to heavy black alluvial soils, terroirs of cracking black Biscay clays, highly prized by canny viticulturalists as the source of the most exquisite fruit, redolent of berry compote perfumes, brimming with summer pudding flavours and sheathed in luscious velvety tannins. Shiraz grown to these superb sites yields a wine that's so delectable, so intense, that all the St Hallet team needs do, is treat components to a week of warm temperature ferments and a term of age in quality oak.
Available by the dozen
Case of 12
$275.00
Deep scarlet. A fresh, lifted nose of dark berries and festive pudding notes, summer preserves, cocoa and allspice. Black cherry and stone fruit flavours drive a dense, brooding palate of considerable length and fine textural richness, smooth velvetine tannins and creamy supportive oak, before a lingering, juicy, bramble berry filled finish.
St Hallett
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