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Greg Melick embarked on the prodigal road to gambling and booze as a mere teenager, after winning the daily double at Werribee and spending the lot on good red wine. He ultimately returned to the straight and narrow, achieving the rank of ADF Major General, Senior Law Counsel, Master Wine Judge and Officer of Australia AO. Melick now grows his own, he remains besotted with les grands vignobles de Bourgogne, the illustrious Pinot Noir of Cote de Nuits and Cote de Beaune. There are few places in the world, more akin to the 1er Grand Cru style of Pinot Noir, than the temperate pastures along Tasmania's River Derwent. It was here in 2002, amongst the woodland idylls of the apple isle, that Melick established Pressing Matters, a meagre four hectares of superior European clones Pinot Noir. Mr Melick has come full circle, this time exchanging his wager in good wine, to win the highly coveted Royal Melbourne James Halliday Trophy for the finest Pinot Noir in Australia... Pressing matters in pinot noir»

Chateau De Beaucastel Coudoulet De Beaucastel CONFIRM VINTAGE

Grenache Mourvedre Syrah Cinsault Cotes Du Rhone France
Pierre de Beaucastel appropriated a plot of land for himself which extended fifty two saumees at Coudoulet on the Cotes du Rhone in 1549. A tradition of fine winemaking continued at Chateau Beaucastel for centuries until 1909 when management passed to Pierre Perrin, a scientist and entrepreneur who established one of the preeminent cartels of the region. Quality of fruit, the most palatable wines and sustainable methodologies remain the focus at Beaucastel, who have used no chemical fertilisers or pesticides in their vineyards since 1964.
Available in cases of 6
Case of 6
$425.50
The Coudoulet property remains an important part of Beaucastel estate, a salubrious vineyard of thirty hectares, some eighty years of age, grown to diluvial alpine deposits containing rolled pebbles, over a former molasse sea bed of the miocene epoch. Grenache, Mourvedre, Syrah and Cinsault grapes are selectively hand picked and sorted at the wineworks. Fruit is macerated in enamel tiled vats twelve days before the free run juices are taken off and musts are treated to a light pneumatic pressing. Varietal components are separately vinified and assembled after a course of malolactic, followed by maturation in large, seasoned French oak foudres for six months before a light egg white fining.
Dark garnet red colour. Perfumed nose of piquant bramble fruits, seasoned by overtones of pepper, cinnamon and maghreb spice. The palate is highly elegant, densely packed but lithe with black cherry, minerals and cracked pepper, supported by soft tannins, silken textures and refined acidity.
Chateau De Beaucastel
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Chateau De Beaucastel

Chateau De Beaucastel

Chateau De Beaucastel

Chateau De Beaucastel