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There are four tiny patches of vine at Scotchman's Hill, which have been mollycoddled by Robin Brockett, since the start of his tenure as chief winemaker in the 1980s. Excruciatingly limited after a strict pruning and rigorous sorting of fruit, they each yield a mere hundred cases of wine. Brockett has set aside the precious harvests of these superior blocks for his own label, a personal project to hand craft the finest of vintage, an exclusive range of the Bellarine's most elite single vineyard efforts. So besotted is Brockett by the spectacular quality of fruit from these four regal parcels, he has imported two 800 Litre Tuscan vinification Amphora from the Brunello commune of Montalcino. Whole bunches and wild ferments in the like of ancient clay urns, hand plunged in the old world way, appreciatively unfiltered for a tasteful measure of sauvage. Aficianados of small batch, limited release endeavours by Australian winemaking luminaries, are quietly advised to indulge their appetence and secure a case of Robin Brockett Pinot Noir, Syrah and/or Shiraz... Brockett begets the best of bellarine»

Pikes Dog Walk Cabernet Merlot CONFIRM VINTAGE

Cabernet Sauvignon Merlot Clare South Australia
Each morning and every night, come rain, hail or shine, Neil Pike and his faithful Labrador Bella, take a relaxed stroll around the vines on the Pike estate Polish Hill River property. Clare Valley grows the most supple red wines, exhibiting a splendour and elegance unmatched anywhere else in Australia. An exquisite Cabernet Merlot accord, made delectable through the captivating Clare Valley perfumes of blueberry and mint, its seamless palate of plum bramble fruit, supported by succulent licorice tannins and framed by a veneer of warming oak.
Available by the dozen
Case of 12
$299.00
Andrew and Neil Pike aim to produce wines which reflect the character of grape, the endowments of Valley Clare Valley and expression of vintage, producing the best efforts possible out of each and every year. The brothers are quite happy to watch over the wines during throughout their formative stage and intervene only when necessary. Cabernet and Merlot grapes are lightly crushed and destemmed, minimal amounts of SO2 are added at the crusher prior to maceration and fermentation. All red wines are matured in high quality 228 litres French oak barrels for at least a year, racked on ocassion and topped up once a month to ensure the angels receive their share.
Medium bright red colour. Attractive aromas of ripe blackcurrant and black cherries, with a touch of charry French oak complimenting the concentrated fruit characters. Some dark chocolate and violet/ leafy notes showing. Rich flavours of ripe, dark fruits and chocolate are the features here with fine, dry tannins, subtle oak and balanced acidity adding length and structure to the finish.
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Pikes
Englishman Henry Pike immigrated to South Australia in 1878 aboard the HMS Oakland

Henry Pike settled in the small town of Oakbank in the Adelaide Hills and in 1886 established the family brewing business called H. Pike & Co. The name became well known throughout South Australia for its quality beer, soft drink and tonic ale, and the company used the English Pike fish on the label, which remains to this day - a symbol of Pikes' long heritage. The sale of H. Pike & Co. in 1972 did not end the family tradition. Henry Pike's great grandson Edgar was well established in the wine industry as a private vigneron and as a vineyard manager for a large proprietary wine company. His sons, Andrew and Neil, have both followed in their father's footsteps.

Pikes

Since graduating from Roseworthy Agricultural College both have become proficient in their separate fields within the wine industry - Andrew in viticulture and management, and Neil in winemaking and marketing. Together they established Pikes in 1984 in the beautiful Clare Valley and have pride themselves on making premium table wines that reflect variety, vintage and regional characteristics.

The Pikes Winery and vineyards are situated in the historic and picturesque Polish Hill River sub region on the eastern side of the Clare Valley. The climate in this area is considerably cooler and the soils are also quite unique to the rest of the region. These attributes impart distinctive flavours and aromas to the wines from the Polish Hill River area. Varieties grown include Riesling - the flagship for which Pikes have become best known for. Others include Sauvignon Blanc, Semillon, Viognier, Pinot Grigio, Chardonnay, Cabernet Sauvignon, Shiraz, Sangiovese, Merlot and Tempranillo. Approximately 35,000 cases are produced and exported to about twelve countries around the globe.

The Clare is generally regarded as one of the safest viticultural districts in Australia in respect to the risk of pest and disease of grapevines. The low rainfall and low humidity which typifies this region during the growing season is not conducive to a high risk of fungal disease. Most fruit is lightly crushed and destemmed prior to pressing or fermentation. Pure yeast cultures added for most delicate whites produced as well as most reds. Wild yeast ferments are encouraged for some Shiraz and Sangiovese batches. Some batches of Sangiovese, Grenache and Mourvedre may receive post ferment maceration for up to 3 weeks. 100% wild yeast fermentation in the Chardonnay and Viognier with solids. MLF happens naturally and is desirable in all reds.

Pikes

All red wines matured in oak 12-18 months prior to bottling. Pikes use only high quality 228L and 225L French oak barrels. Barrels are topped up once a month during most of the year. Chardonnay and Viognier may have their lees stirred occasionally during maturation and then are racked only once (off lees) prior to bottling, while the reds may have up to three rackings.

All whites are cold and heat stabilised prior to bottling. If fining is required PVP is the preferred agent. Membrane filtration is carried out at the bottling stage. Reds are fined only if necessary and minimum filtration if required. Pikes aim to produce wines that reflect their variety, region and vintage conditions. The winemakers are quite happy to watch over the wines during their formative stage and intervene only when necessary. The mission is always to produce the best wines possible from the fruit the estate vineyards provide from each vintage.

The Winery and Cellar Door has been renovated from an old stone shearing shed and the new administration and function area is constructed out of local stone giving it a similar feel to the other buildings on the property.

"Up in the Clare Valley Neil Pike produces two Rieslings - Traditionale, a blend from various sub-regions of the Valley, and The Merle, sourced entirely from the Pike family's estate in the Clare's Polish Hill River sub region. Traditionale is the classic Clare blend with its lovely citrus-like varietal flavour, fine structure and refreshing acidity - a wine to enjoy as it evolves over the next five or six years. The Merle shows the steel of its origins with very pure and intense varietal character teasingly held in check by bracing, minerally acidity. A superb aperitif style in its youth, it should evolve well for a decade or more" -Canberra Times

Pikes