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Crafted from small parcels of single vineyard, Gippsland fruit, treated to the traditional old world regimens of whole bunch and wild yeast ferments. These are a range of new world Chardonnay and Pinot Noir to match the classic Cru La Bourgogne, the cool ripening climes provide the perfect chill to encourage velvet tannins. Home Block Chardonnay, a big burgundian style with weighty palate and outstanding length, driven by powerful orchard fruit complexity, supported by textural and seductive, creamy oak richness. Exclusively Myrtle Point grown Pinot Noir, its bright sassafras, cherry fruit complexity is supported by charming pastoral elegance, a touch of.. All that's good from gippsland »
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 story of Langmeil begins with early Barossa settlement, planted to Shiraz by Christian Auricht in the 1840s, the estate vineyards were restored by the Lindner and Bitter families during the 1990s. Some of Herr Auricht's original plantings are still in production, three and a half priceless acres of gnarled, dry grown vines which provided the cuttings for much of Langmeil's refurbished heirloom parcels. A princely range of old, to very old single vineyard wines, delineated by the eloquence of each unique site, defined by the provenance of history and pioneer folklore. Saved from the ravages of time by the hand of providence and generations of dedicated.. The legacy landscapes of langmeil»
One of our nation's enduring winemaking dynasties, the Hamiltons planted vines just outside Adelaide in 1837. Great grandson Sydney Hamilton was a legendary and innovative viticulturalist, he ultimately made his own oenological conversion to the sacred Terra Rosa soils of Coonawarra in 1974, establishing one of Australia's most distinguished vineyards on a highly auspicious site, naming the property after forebear Lord Leconfield. An exceptional value for Cabernet of its class, presaged by a vigorously perfumed berry punnet nose, syrup textured, stately and refined, Leconfield makes a compelling.. What the doctor recommends in good red wine»

Seppeltsfield Para 10 Years Grand Tawny CONFIRM VINTAGE

Grenache Shiraz Mourvedre Barossa Valley South Australia
Para Grand is named after the Para River that flows through the centre of the Barossa Valley. Instantly recognisable in its unique bottle, Para was first released in 1953 and quickly became an Australian legend with a distinctive style, highlighting rich fruit flavours and great aged complexity. Great intensity and rich, ripe fruit flavours, exhibiting the capacity to show all of the aged characteristics associated with the now famous Para style. A classically Australian Tawny that's totally toothsome, offering hedonistic aged rancio complexity.
Available in cartons of six
Case of 6
$251.50
Para Grand Tawny is an assemblage of a number of exclusively Grenache, Shiraz (Syrah), Mourvedre (Mataro) wines from across many vintages, matured through the traditional Solera system. Component wines are aged individually in small oak casks to ensure only those components that had achieved the desired quality and style entered the final Cuvee. Through a careful selection and blending process at the Seppeltsfield wineworks, the resulting wine is treated to the Solera system for maturation. With ageing the wine has become complex, smooth and mellow. A pronounced rancio character is also evident, derived from the extended oak maturation.
Walnut brown colour. Deep mahogany in colour, with olive green tinges. A powerful bouquet displaying an excellent balance of rich fruit, nutty vanillin oak and a hint of chocolate. Further complexity is derived from the aged rancio character and fine brandy spirit, the epitome of the Para liqueur style. Full bodied, rich and luscious, with concentrated lingering flavours. Immensely satisfying, and flavourful, Parra can be served chilled, and is ideally suited to all good cheeses and dessert.
Seppeltsfield
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