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Established 1976, Clairault are one of the pioneering estates on Margaret River. A tastefully limited range, from elite vineyards within the very dress circle of prestigious wineries at the heart of Margaret River's most illustrious precincts, Wilyabrup, Yallingup and Karridale. These are the dearest winegrowing terroirs in the Australian west, a place of auspicious soils and stimulating climes, the motherlode of environmentals which yield the most august vintages on the continent. The team at Clairault take a decidedly pastoral approach, biodynamically grown and environmentally sound, a sanctuary to native flora and fauna, their vineyards are managed to a completely natural agriculture. So exclusive are the wines of Clairault, that they can be hard to find,.. The kindly cabernet of clairault»
Kooyong Estate only make limited editions from tiny blocks of vine, a hectare or less, which yield deeply personal wines, highly eloquent of their terroir, aspect and clime. There are the pebbled ironstone soils of Farrago, which create an uncannily Burgundesque style of Chardonnay, redolent of grapefruits, mealy bran and wet flint. The precious half hectare at Faultline articulates the savouryness of seaweed and struck match. The sheltered lee of Haven Block encourages the grapes to bloom with chewy red jube characters. The windswept parcel at Meres infuses wonderfully perfumed rhubarb and ribena notes into a velvetine tannin structure. All are equally remarkable for their individuality, they speak of little places, husbanded to artisanal winemaking.. Venerable vintages from the most precious parcels»
Originally formulated by John Charles Brown OBE in 1954 and crafted to this very day in the exact same manner, Brown Brothers flagship icon endures as one of the nation's most distinguished single vineyard wines. Mondeuse plantings were brought to Australia in the early 1900s by the legendary Francois de Castella of St Hubert fame, they have remained the most precious parcel of Brown Brothers heirloom vines since the 1920s. At Milawa, Mondeuse translates into an inky, deeply tannic wine, it forms synergies with the sweet fruit plumpness of Shiraz and statuesque elegance of Cabernet Sauvignon to coalesce into a rich, opulent style of eloquence and structure... The brown brothers most closely guarded secret»

Louis Roederer 242 Collection 375ml CONFIRM VINTAGE

Chardonnay Pinot Noir French Champagnes Reims France
Available in cartons of six
Case of 6
$389.50
Louis Roederer
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Louis Roederer
Louis Roederer is one of the largest remaining independent Champagne Houses, owned by the same family since it was founded in 1776

In the period 1832 to 1870, under the direction of Louis Roederer, the house gained top ranking worldwide with sales of 2,500,000 bottles, including 390,000 in the United States and 660,000 in Russia where Louis Roederer champagne was an outstanding success. In 1876, Louis Roederer II who had succeeded his father created the Cristal Cuvée for Tsar Alexander II. Louis Roederer identified Russia as his special priority, and sales there quickly grew to as much as 60 per cent of total shipments.

Louis Roederer

Louis Roederer champagnes became renowned at the Imperial Court and among the Russian aristocracy, who had been passionate about French culture and the art of living since the 18th century. Tsar Alexander II, was a champagne connoisseur who made it his personal mission to acquire the very best wines for himself. It did not please him to find that the champagne served at his table was indistinguishable from the champagne served at the homes of his courtiers.

On hearing of Tsar Alexander's displeasure, Louis Roederer commissioned a master Flemish glassmaker to design a new and unique crystal glass bottle, so solidly constructed that it could be made with a flat bottom. Thus was born Cristal, the first prestige vintage in the world of Champagne. From that time forward, the wines reserved for the Tsar were delivered in these precious bottles, bearing the imperial coat of arms.

Louis Roederer policy is driven by a commitment to quality and consistent style that always takes precedence over quantity. The volume of wine produced each year depends on expert vineyard management, a rigid set of qualitative criteria and nature's willingness to comply with these requirements. Every year at least two-thirds of the grapes must come from the House's own vineyards, a strictly enforced policy that is modelled on the methods applying to the Bordeaux Grands Crus Classes. The number of bottles that can be produced and sold each year is therefore inevitably limited.

Louis Roederer

Control of the quality of the grapes remains the key factor for Louis Roederer. Meticulous care is taken to conserve the character of the individual wines whose infinite distinctions will enrich the composition of the Cuvée. Yields from each individual parcel, village or cru are always vinified separately, partly in small tanks partly in wooden vats. Minimal use of malolactic fermentation conserves the fruitiness and freshness of the wines. The period of maturation on lees is twice as long as that traditionally applied in Champagne.

Then there are the finishing touches: the addition of the superb reserve wines that only the House of Louis Roederer ages in oak vats; the meticulous selection of a remarkable range of dosage liqueurs; and the ever-longer ageing of the wines in the cellar after disgorgement. The size, diversity and quality of the Louis Roederer vineyard is a major asset on which House policy depends, because it protects the independence of the House and guarantees control over the style of its wines. The 200 ha area under vine (494 acres) is entirely located in the Grands and Premiers Crus of the three Champagne regions; 65 ha (185 acres) in the Cote des Blancs, where Chardonnay is in its element providing champagnes with their finesse and elegance;. 60 ha (160 acres) in the Montagne de Reims, planted with Pinot Noir that gives champagnes their strength and body; 75 ha (149 acres) in the Vallee de la Marne, where the Pinot Noir adds distinctive fragrance and roundness.

Throughout the year, the Louis Roederer vineyards are tended by nearly 50 vineyard workers who carry out the seasonal tasks required to protect the vines against frosts and disease. Winter is a time for pruning and tying-back; spring a time for training, disbudding and topping. Through summer until harvest time, the grapes swell with sugar and develop their final colour. In July, if the yield threatens to be excessive, the vineyard workers will carry out a green harvest, sacrificing several grape clusters per vine plant so as to encourage the even maturation of the remaining grapes.

The Roederer style is built on precision, patience and attention to detail, reflecting the spirit of perfectionism that is the mark of the House. That perfectionism is apparent in every Cuvée, every nuance and subtle variation that conspires to give each champagne its pleasurable taste: the outstanding smoothness of the bubbles; a taste that balances fruitiness and freshness; a smooth and subtle structure, marked by a delicate vinosity that finishes on a sensation of fullness.

Louis Roederer