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Airline pilots make surprisingly good wine. Their appreciation of the sciences, a respect for the weather and a bird's eye view of the land, all invaluable to the winemaker's art. John Ellis would take every opportune weekend away from his regular New York Paris route, to pursue a passion for viticulture. He planted the first commercial Cabernet Merlot vines in the Hamptons and found time between trans atlantic flights to work vintages amongst the Grand Cru vineyards of La Bourgogne. Ellis ultimately made the great lifelong sea change in favour of our land downunder. He settled on a farmstead outside Leongatha, amongst the slow ripening pastures of Gippsland.. Placing pinot amongst the pastures»
The mean gravelly soils and invigorating climes of Mount Barker of the Australian southwest, were identified during the 1960s by the world's leading viticulturalists, as a place uncannily similar to the great terroirs and clime of Bordeaux. The pioneering vines of Forest Hill were the first ever planted here, sired from rootstock of ancient Houghton clones, inaugurally vintaged by the illustrious Jack Mann in 1972. The Cabernet and Riesling of Forest Hill were promptly distinguished by multiple trophy victories and praised by gentleman James Halliday as the most remarkable wines to come out of the Australian west. Forest Hill have remained a source of the most.. Softly spoken wonders from the west»
Hurtle Walker first picked grapes as a ten year old on the celebrious Magill property in 1900. Apprenticed to the legenderies Monsieur Duray and Leon Mazure, Walker was placed in charge of sparkling wine production for the historic Auldana Cellars at the ripe old age of 21. He saw service as a soldier in World War I and made great wine until 1975. Hurtle Walker's grandson continues the family tradition, partnering with Jimmy Watson winner David O'Leary to acquire the most auspicious Clare Valley vineyards and establish one of the nation's leading marques. Between the two, O'Leary and Waker have claimed every prestigious accolade in the land, a breathtaking.. The illustrious pair of valley clare»
Returning to his home along the Nagambie Lakes after the completion of service during World War II, Eric Purbrick discovered a cache of wine, hidden circa 1876 under the family estate cellars. Though pale in colour, it was sound and drinkable after seven decades. The promise of long lived red wine inspired Purbrick to establish new plantings at Chateau Tahbilk in 1949, today they are some of Victoria's oldest productive Cabernet Sauvignon vines. Having barely scraped through the ravages of phyloxera and a period of disrepute, the fortunes of Tahbilk were turned around by Purbrick who was the first to market Australian wine under its varietal name. Tahbilk.. Phyloxera, ancient cellars & seriously old vines»

Bests Great Western Bin 0 Shiraz CONFIRM VINTAGE

Grampians, Great Western & Concongella Victoria
Excellent Langtons Classification. Shiraz has been produced at Best's Great Western since the late 1800s, although an actual date of the inaugural Bin 0 has been lost in the annals of time. Top of the league from start to finish, what is certain is that Bin 0 is generally produced from Best's oldest plantings, selected from the lowest yielding blocks of the historic Concongella vineyard at Great Western. This includes nineteenth century and mid twentieth century plantings of Shiraz which yield meagre harvests of the most amazing quality grapes.
Available in cases of 6
Case of 6
$455.50
No grape is used unless it is in peak condition, no parcel of wine is considered unless it lives up to the most exacting standard. Only select vines that have made the grade are considered. In a declassified year some Thomson Reserve fruit (from some of the oldest Shiraz plantings in Victoria) can be included. Unique factors of soil and climate make a contribution. Cold to very cold winters, frequently dry and cool summers, with occasional bursts of hot weather are the norm. Fruit is hand selected, sorted and vinified by small batches in open fermenters, followed by rigorous barrel selection. Matured in a selection of new and used French and American oak barriques and puncheons for a year.
Deeply tinted ruby garnet with magenta hue. Rich opulent aromas of dark ripe fruits lifted by peppery bush spice, wildflowers and delicately toasted French oak. Intense velvety dark fruit palate restrained by fine crumbly tannins. The balance of perfumed fruit, tight grained oak and minerality lingers in the mouth. An opulent rendition of Bin 0 which drinks brilliantly on release as it continues to evolve extraordinary complexity and integration. Great with venison, game or lamb.
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