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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»
An Irish cobbler named Reilly settled into the tiny Clare Valley township of Mintaro circa 1856. He converted a stone barn into a homestead cottage. Reilly's Cottage served as the local cobbler's shop in the centre of the bustling town, which had boomed after the establishment of salubrious slate quarries. Almost 140 years later, the cottage has been restored to its former glory by relatives of Reilly, the family Ardill, once again it is a hive of activity, home to the eminent and award winning range of Reilly.. There once was a man named reilly»
Established 1908, Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels. The tradition began 1901 when Bill Redman, at the tender age of fourteen, made the journey to take up an apprenticeship at the John Riddoch wineworks and to labour amongst Coonawarra's founding vineyards. Bill Redman's earliest vintages were sold off to other companies but it was not until 1952 that the Redman family released their own wines under the moniker Rouge Homme. Redman was finally branded under its own label in 1966, it remains one of the most enduring marques in Coonawarra. Husbanded by the 4th generation, parcels from the.. The velvet virtue of old coonawarra vines»
After founding Mornington's eminent Moorooduc Estate and decades crafting the most memorable vintages for Mornington's leading brands, Richard McIntyre established a tiny, single hectare vineyard, on a prominent, high elevation site at Arthur's Seat, with a view to producing limited yields of the most exquisite small batch wines. The techniques of choice are wild yeast ferments, minimal intervention and good French oak, with a nod to traditional Burgundian practices, which allow the wines to speak of provenance, express their specificity of clone and articulate their sense of place. There's not much Bellingham made but every bottle passes through the hands of.. Limited editions by the master of moorooduc»

West Cape Howe Cape To Cape Cabernet Merlot CONFIRM VINTAGE

Cabernet Sauvignon Merlot Great Southern Western Australia
From the precious Margaret River soils of Cape Leeuwin, to the balmy, richly endowed vineyards at Cape Howe, harvests of the finest fruit are brought to the estate wineworks near Mount Barker and assembled into a range of distinctly West Australian wines with an unparalleled reputation for quality and consistency. An intensely aromatic accord of Cabernet and Merlot, in an augustly brambleberried, structured and ebullient West Australia styling.
Available by the dozen
Case of 12
$209.00
Parcels of Cabernet and Merlot are collated on the basis of slow, even ripening, clean and expressive, optimal flavour development without disease pressure. Fruit is harvested at optimum ripeness and held for a term of cold maceration. Twelve days of ferment are treated to daily pumpovers and juice aeration, extracting excellent colour and tannin. Batches are pressed off skins for malolactic and a year's maturation in a selection of seasoned and new French oak, to be followed by assemblage into the final wine, with a view to achieving a soft and elegant style of Great Southern Cabernet Merlot.
Dark, rich plum colour, vibrant purple hue. Intense berry fruits, lifted spice and savoury oak. An initial burst of dense, dark ripe berries, subtle plum characters carry through the palate, combining subtle toasted oak, powdery tannins and a long, rich, fruit filled finish. Perfect with lamb, fusions of pork and veal medleys or piquant eggplant recipes.
West Cape Howe
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