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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»
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»
The very first blocks of vine planted at Scotchmans Hill, are now in their fourth decade. Set aside for bottling as a range of limited release, single vineyard wines, they represent the first growth of viticulture from the fertile crescent of Port Phillip's western shore. Crafted to traditional old world techniques, very similar to the great Crus of la Bourgogne, they afford the true enthusiast an opportunity to engage with the decadent delights of the greater Geelong, as sampled alongside Gruyere, game and the finest gourmandise... All the best from scotchmans hill»
Xavier Bizot can make wine anywhere he pleases, he is a Bollinger and grew up amongst the Vignobles Superieurs of Champagne. Bizot has chosen to make wine alongside Brian Croser's family, from grapes harvested off three magnificent sites, on two paradoxically varied terrains. Planted to the salubrious Terra rosa soils atop an invaluable archeological dig at Wrattonbully, rich with the undisturbed fossils of ancient Cenozoic sea animals, Crayeres Vineyard was established right across the road from Tapanappa's illustrious Whalebone. The weather here is astonishingly similar to Bordeaux and makes an awesome Cabernet Franc. Xavier Bizot and Lucy Croser are also.. The twin tales of terre a terre»

dArenberg Dead Arm Shiraz CONFIRM VINTAGE

Shiraz McLaren Vale South Australia
Outstanding Langtons Classification, one of Australia's most revered red wines, highly sought by enthusiasts around the globe. Named after a notorious vine blight which strikes fear into the heart of viticulturalists around the world, Darenberg's construct of Dead Arm Shiraz is an aberration of ancient, truncated, gap toothed vines which date back to 1912. A powerful red wine, vinified from the most intensely flavoured hand picked fruit, renowned by enthusiasts throughout the world, it remains one of Australia's most accessible, great icon wines.
Available in cases of 6
Case of 6
$389.50
Walking the old vineyards and tasting grapes, Chester Osborn classifies and determines the ideal time to pick each row. Small batches are crushed and transferred to fermenters. When tannin extraction is just right the wine is basket pressed and filled to oak for completion. Ferments are aged with a view to keep the wine fresh while also reducing oak influence. Chester undertakes an extensive barrel tasting to determine the assemblage. Batches are matured eighteen months on gross sedimentery lees in a selection of new and seasoned French and American oak barriques. Dead Arm isbottled unfined and unfiltered, which may result in a harmless bottle deposit, decanting is advised.
Deep scarlet colour. Sweet fruits on the bouquet, the nose appears all about cedar, peat, fresh turned soil, ironstone, fennel and cured meats. A raft of black and purple fruits, blackberry, satsuma plum, blackcurrant, liquorice and sweet beetroot. Initially earthy and savoury, slowly giving way to sweeter and spicier fruits. The mouthfeel is very sleek and focused, it's all about style, savouriness and poise.
dArenberg
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