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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 completely natural agriculture. So exclusive are the wines of Clairault, that they can be hard to find, released in measured editions and allocated to long standing patrons, they represent an essential inclusion for every enthusiast of profoundly structured, statuesque yet sublime, wonderfully west coast.. The kindly cabernet of clairault»
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 techniques. They are a powerful and articulate expression of fruit, framed by a soupcon of tannins, complexed by the disposition of vintage, terroir and clime... Halcyon harvests of harcourt valley»

Tapanappa Whalebone Vineyard Cabernet Shiraz CONFIRM VINTAGE

Cabernet Sauvignon Shiraz Wrattonbully South Australia
Tapanappa acquired and renovated the precious Whalebone Vineyard at Wrattonbully in 2002. The thirty year old Shiraz and Cabernet vines have responded magnificently. The paradox is that despite being cooler than Coonawarra, the fruit ripens earlier and more completely. The still air, cool night and warm days particularly suit the rejuvenated vines. The quality of fruit is ideal for a masculine Medoc style, not surprising given the similarity of soil, geology and climate to that of St. Emilion in Bordeaux. By maestro Brian Croser, only a few hundred cases are made.
Available in cases of 6
Case of 6
$305.50
The precious grapes are hand picked and vinified in separate batches. Grapes are de-stemmed, partially roller crushed and chilled to 2°C in one tonnes fermentation tubs. A four day cold maceration precedes fermentation by native yeasts and bacterial strains, hand plunged twice daily to break up the cap of skins. At the peak of vinification, temperatures reach 34°C before fermenting to dryness. The wine and skins are sealed down for a further week of maceration before draining and gently pressing into French oak barriques. Upon completion of malolactic, batches are sulphured and racked several times over a period of fifteen months maturation, to be bottled unfiltered after a light egg white fining.
Dark garnet/ ruby colour. Intense black currant, dusty herb and spice edge of Cabernet, the anise and blackberry of Shiraz. Intense but refined flavours, the freshness and vibrancy of Cabernet accentuated by the smoky and minty hallmarks of Whalebone terroir. Significant tannin structure before an even, mouth coating savoury finish. To accompany spring lamb or rare pigeon breast with fines herbes.
Tapanappa
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