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Jim Barry was a pioneer of the Australian wine industry, the first academically qualified winemaker to take up Clare Valley viticulture in 1949. He had an uncanny intuition for good land and established some of the most illustrious vineyards on the continent. Jim Barry is also a patriarch of the Coonawarra, in pursuit of the perfect terroir for Cabernet Sauvignon, he planted vines on the ancient Penola Cricket Oval, preserving the original pavilion for posterity. Jim Barry endures as one of the nation's most distinguished brands, renowned throughout the world of wine for decades of the most remarkable vintages, an evolving range of superior vineyard editions, defined by their penetrating fruit and.. Salient statements from superior sites»
Tim and Simon and all the Wicks, nurse the rootstock and foster the clones which are in highest demand by the Adelaide Hills most accomplished vignerons. The Wicks are Adelaide Hills born and bred, they called upon an old mate named Tim Knappstein to assist in the establishment of a vineyard and wineworks, set amongst the ancient eucalypts on the scenic slopes of Woodside. Each and every planting was determined according to a viticultural algorithm, based on clonal selections and terroir, aspect, soils and clime. The shrubs reached maturity and the wines that flowed are claiming a conspicuous tally of triumphs at significant national wine shows. Representing salient value for the exquisite quality of.. The wonderful wines of wicks»
An illustrious vineyard winery of great historical import, the Kay Brothers Amery property is planted to sacred vines which can be traced back to cuttings transplanted from the original Hardy site at Tintara. Holding pride of place as one of Mclaren Vale's first commercial vineyards, the winemaking practices at Kay Brothers have remained largely unchanged since establishment in the nineteenth century. An ancient basket press, painted bright red, is still employed to gently crush grapes in the traditional old world way. The exquisite Kay Brothers range remains one of the most sensational values in superior vintages of new world wine, the fruit of distinguished old vines, family operated since.. The essence & excellence of old mclaren vale vines»
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 according to the art of the Parfumier, nothing is.. A splendour of salient sites»

Biserno Insoglio del Cinghiale IGT CONFIRM VINTAGE

Shiraz Cabernet Franc Merlot Petit Verdot Tuscany Italy
From fruit grown to three different plots, west of the road that joins Bibbona to Bolgheri. Soils are sandier and climes slightly warmer during the summer months, conditions which are ideal for growing Syrah, which accounts for a third of Insoglio del Cinghiale. An intense ruby red colour, the nose is powerfully fruit driven with hints of liquorice and spiced oak. The palate is exquisitely balanced, harmonious, richness of fruit supported ripe, round tannins. Its peppery character makes it perfect with game, such as the local wild boar after which it is named.
Available in cartons of six
Case of 6
$419.50
The entry level wine from Campo di Sasso at Bibbona, part of the greater Tenuta di Biserno estate which stretches between Bibbona and Bolgheri in Tuscany's west. All harvesting is selectively done by hand into small 15 kg crates. Grapes are strictly sorted again upon arrival to the Biserna wineworks, de-stemmed and gently crushed. The musts are vinified over a course of three weeks at 28C. A tenth of the batches are treated to malolactic in oak barrels, the remainder in fermenters. Components are matured four months in a selection of new and second use French oak barriques, followed by the final assemblage, botttling and a further three months ageing before release.
Cabernet Franc
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