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Established 1853 by George Friedrich Schmidt, who acquired eighteen choice hectares of viticulture at Tanunda along Siegersdorf Road, for the peppercorn price of a pound per acre, Haan endures as one of the Barossa's quietly achieving, arcane old vineyards. Distinguished in the 21st century by a streak of prestigious industry accolades, Australian Wine Producer of Year, Gold Medal and Trophy for Best Blended Red at the illustrious London International Wine & Spirit Competition. Much of Haan's modest production is always retained by the softly spoken estate's most ardent enthusiasts. Shrewd aspirants will also seize the opportunity to retain a case or two of.. Tanunda tradition»
Adam Marks is a chicken enthusiast. In his pursuit of the ultimate eating fowl, Marks traced a route throughout the barnyards, orchards and vineyards of La Belle France. He ultimately settled on the Harcourt Valley of greater Bendigo to establish his own agricultural concern in 2004. Succulent roasting chickens and ripe juicy apples soon gave way to a range of world class wines, which are defined by their regional eloquence, sublime excellence and bucolic grace. The Vineyard Bress is a place of pristine soils, cheerful livestock and breathtaking pastoral charm. The wines speak for themselves, crafted to the most painstaking, small batch vinification.. Halcyon harvests of harcourt valley»
The mean gravelly soils and invigorating climes of Mount Barker of the Australian southwest, were identified during the 1960s by the world's leading viticulturalists, as a place uncannily similar to the great terroirs and clime of Bordeaux. The pioneering vines of Forest Hill were the first ever planted here, sired from rootstock of ancient Houghton clones, inaugurally vintaged by the illustrious Jack Mann in 1972. The Cabernet and Riesling of Forest Hill were promptly distinguished by multiple trophy victories and praised by gentleman James Halliday as the most remarkable wines to come out of the Australian west. Forest Hill have remained a source of the most.. Softly spoken wonders from the west»
Rockbare are raiders of precious but wayward vineyards, planted to outdated standards of viticulture, sadly unviable for large scale winemaking. These are however, precisely the nature of site that Rockbare choose to retain. Winemaker Tim Burvill worked at Wynns and Penfolds, where he refined his style alongside some of the best winemakers in the nation's history. Establishing his own label, he embarked upon a secret project to acquire parcels of prodigal Barossa vine. With a backbone of fruit grown to some of the oldest sites in Australia, much of Rockbare's fruit comes off vines a century or more of age. The intense power and complexity of Rockbare's.. Precious & prodigal parcels of the barossa»

Tahbilk Museum Release Cabernet Sauvignon 2010 CONFIRM 2010 VINTAGE

Cabernet Sauvignon Nagambie Lakes Victoria
Established circa 1860, amongst the scenic Nagambie Lakes, Tahbilk is one of Australia's most historic wineries, with a long and proud history of producing Victoria's most reliable Cabernet Sauvignon. Following his return from service after World War II, Eric Purbrick discovered a cache of wine hidden in 1876 under the Tahbilk cellars. Though pale in colour, it was sound and drinkable after 71 years. The promise of long lived red wine inspired Purbrick to establish new plantings in 1949, today they are some of Victoria's oldest productive Cabernet vines.
Available in cartons of six
Case of 6
$179.50
Tahbilk has some 28 hectares of Cabernet which have consistantly yielded wines of considerable richness and character. Younger vines which are the progeny of this older rootstock form the backbone of fruit. Grapes are crushed in the Tahbilk winery's Pit, the must is pumped into the original open oak vats where cultivated yeasts are introduced. Carbon dioxide, which is formed during fermentation, forces skins, the cap, to rise to the top. Twice daily the juice from the bottom is pumped over the top of the cap which serves to extract colour, flavour and tannins. The final wine is treated to maturation for up to eighteen months in a selection of 100 year old French oak barrels.
Deep red colour. Aromas of warm red currants, plums and black cherries with hints of mint and Mediterranean herbs. Very crisp and full bodied on the palate, minty, capsicum notes with bright and intense berry fruits, a generous amount of juicy fruit underpinned by a supportive web of fine grained, chewy tannins before a long lasting finish. Well worth pouring alongside bacon wrapped quail or your favourite recipe of slow braised rissole.
Tahbilk
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