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Balgownie are one of our nation's great small vineyards, pioneers of the reprise in Bendigo viticulture, with the foresight to establish vines in 1969, the first local plantings in over eighty years. Grown to terrains very near the tailings of Victoria's original gold rush, the auspicious Balgownie vines yield discreet yet exquisite harvests of the most edifying and undervalued Victorian vintages. A bespoke favourite amongst enthusiasts of the old school style in elegant and finely boned Aussie Shiraz, Balgownie represent the essential accompaniment to meaty eggplant inspired recipes, or a princely roast of lamb, the best of.. Balgownie begets the best of bendigo»
Rolf Binder is one of the Barossa's quiet achieving superstars, recipient of the most conspicuous national accolades, Barossa Winemaker of Year and Best Small Producer, Best Barossa Shiraz Trophy and coveted listing in the illustrious Langtons Classification of Australian Wine. Binder's focus has always been on old vines fruit, in particular, the abstruse canon of early settler varietals which populated Barossa Valley during the 1840s. Wild bush vines Mataro, picked off patches at Tanunda along Langmeil Road, ancient growths of Grenache from Gomersal and Light Pass. Rolf's tour de force are eight superlative rows of Shiraz, established 1972 by the Binders.. Seven decades of tillage at tanunda»
Sandro Mosele is one of Victoria's most accomplished vignerons, his celebrated editions of Kooyong and Port Phillip estates are amongst the most cherished renderings of Burgundy styled Pinot Noir in the nation. Mosele has applied his art to a precious parcel of fruit, picked off a single, modest block of vine, grown to the fully fertile soils of a lamb and beef stud, on the brisk, maritime blown coastals of Gippsland South. This is not Pinot for profit, Walkerville represents an aesthetic appreciation of fruit from the farmer, invigorated by the blessings of providence and consecrations of local livestock. A cornucopia of comely characters, forcemeats and.. The grazier's garden of gippsland»
Lured to Australia by Alfred Deakin in 1887, the Chaffey Brothers were American irrigation engineers who took up a challenge to develop the dust bowls ofRenmark and Mildura into fruit growing wonderlands. They left our nation an extraordinary legacy and their progeny continue to make good wine. Several generations later, the Chaffey Bros are focused on the fruit of some grand old Barossa and Eden Valley sites. Chosen harvests of extraordinary grapes are the ticket for admission into the exclusive club of Chaffey vineyards. Shiraz is made in several different styles and there's a penchant for obscure white varietals in the Mosel River way. They make wine.. A splendour of salient sites»

Wirra Wirra Chook Block Shiraz CONFIRM VINTAGE

Shiraz McLaren Vale South Australia
From time to time, Wirra Wirra produces wines from very small parcels of extremely intense, high quality fruit. Chook Block is a unique wine which is only assembled in the most outstanding vintages, pointedly one year in four. It is not made to a particular style, winemaking is purely, in a custodial sense, attempting to reflect the remarkable quality of Chook Block Vineyard Shiraz in exceptional years. Bunches are all picked by hand and treated to the highest scrutiny, removing any fruit that is not of the highest order before inclusion.
Available in cartons of six
Case of 6
$779.50
Chook Block was planted in 1960 on Nocowie Vineyard immediately behind the Wirra Wirra wineworks. The terroir is fortuitous and unique, sandy topsoils over subsurface sandy loam with red brown impervious clay and patches of limestone. Fruit is cold soaked for five days to extract maximum colour without excess alcohol. Ferments are hand plunged and tasted twice daily. At the required level of dryness and extraction, juices are basket pressed until the first sign of tannin hardness. Batches are transferred to a high proportion of new French oak barrriques for completion of malolactic. Barrels are rack and returned every four months throughout twenty one months of maturation.
Dense plum hue with garnet rim. Fresh boysenberries, blackberries and plum, interlaced with sweet cedar, bitter chocolates and licorice, tar and earthy notes. The palate is mouth filling with rich satsuma plums and blackberry fruits, dark chocolate and aniseed. Rich and brooding, balanced by mouth watering savoury tannins and fine cedary oak.
Wirra Wirra
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