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Australia

AUSTRALIA

Showing 19–27 of 29 results

  • The Estate Vineyard Pinot Noir 2016, Dixons Creek Vineyard, Yarra Valley, De Bortoli, 13% vol, 75cl

    The Estate Vineyard Pinot Noir 2016, Dixons Creek Vineyard, Yarra Valley, De Bortoli, 13% vol, 75cl

    AUS48

    The Estate Pinot Noir is a blend of small mature plots (vine age averages 20+ years). Each site is vinified and matured  separately before final blending.

     

    Fruit was hand harvested and sorted. A combination of 80% whole berry and 20% whole bunch is tipped into open fermenters. 18-22 days of maceration and fermentation with wild yeast. Pressed, settled overnight and then filled to barrel by gravity. Allowed to mature for 8 months at 16°C in 225L French casks.

     

    Medium red in colour. Bright red fruits, lovely Pinot aromatics, complex, and spicy. Gentle tannins, plump, textural, elegant with fine balancing acidity.

    £21.06

  • “Noble One” 2013 Botrytised Semillon, De Bortoli, N.S.W., 10.5% vol, 37.5cl

    “Noble One” 2013 Botrytised Semillon, De Bortoli, N.S.W., 10.5% vol, 37.5cl

    AUS43

    Noble One is a truly iconic Australian wine.

     

    First created by Darren De Bortoli at the family winery in Bilbul in 1982, Noble One has gone on to be one of the most awarded wines in history and Australia’s benchmark dessert wine.

     

    “Layers of intense botrytis fruit including citrus, marmalade, a touch of butterscotch in harmony with attractive vanillin oak and a deftly balanced finish of sweetness and acidity.”

     

    Half Bottle

     

    £21.18

  • Giant Steps Pinot Noir 2018, Yarra Valley, 13.5% vol, 75cl

    Giant Steps Pinot Noir 2018, Yarra Valley, 13.5% vol, 75cl

    AUS15

    Giant Steps is a privately owned, estate based, Yarra Valley grower and winemaker that has forged a reputation for delivering some of Australia’s most consistent varietal wines. The new Yarra Valley range of wines is made from hand-picked fruit from the estate vineyards which are expressive of the regional characteristics of the Yarra Valley.

     

    The grapes for this wine are sourced from the estate vineyards of Tarraford, Sexton and Applejack.

     

    The fruit is 100% hand-picked and then fermented in 4000 litre open oak vats. Rack and return takes place by gravity and some light hand plunges are carried out. The wine undergoes 100% malolactic fermentation and is then aged for 11 months in new and used French puncheons, of which 25% are new and 75% older oak. The wine is then bottled without filtration.

     

    Perfumed cherry characters come from the Sexton Vineyard, Campari notes from Applejack and Tarraford’s mocha and cocoa earthiness shines through. It has vibrant red and blue fruits but a lovely underlying earthiness, with mushrooms, truffles, savoury spice, and forest floor aromas. A beautifully elegant wine with breadth, structure and viscosity on the palate.

    £22.14

  • Giant Steps Chardonnay 2018, Yarra Valley, 13.5% vol, 75cl

    Giant Steps Chardonnay 2018, Yarra Valley, 13.5% vol, 75cl

    AUS14

    Giant Steps is a privately owned, estate based, Yarra Valley grower and winemaker that has forged a reputation for delivering some of Australia’s most consistent varietal wines. The new Yarra Valley range of wines is made from hand-picked fruit from the estate vineyards which are expressive of the regional characteristics of the Yarra Valley.

     

    Fruit for this wine is sourced from the Sexton, Tarraford, Applejack and Jobling estate vineyards.

     

    Wines from the Yarra Valley range are produced using indigenous yeasts, gravity-flow winemaking and minimal fining and filtration. All the fruit is 100% hand-picked and fermented in 500 litre French oak puncheons, of which 20% are new and 80% older oak. No malolactic fermentation took place. Lees stirring was carried out for around two months. The wine was then aged for 10 months in 20% new and 80% used French puncheons.

     

    An elegant, refined and delicate Chardonnay that is also surprisingly voluptuous. The nose shows classic Yarra characters of lemon sorbet, white peach and nectarine underpinned with notes of marzipan and hazelnut. Crisp acidity on the back palate ensures a refreshing, clean finish.

     

     

    £22.14

  • Pinot Noir 2016, Tamar Ridge, Tasmania, 13.5% vol, 75cl

    Pinot Noir 2016, Tamar Ridge, Tasmania, 13.5% vol, 75cl

    AUS16

    Produced from grapes grown on the Estate vineyards in Tasmania’s Tamar Valley.

     

    After the harvest the fruit was crushed and the must pumped into open, stainless steel fermenters where fermentation on the skins took place over about 10 days. During this time the cap was plunged twice daily to maximise extraction of colour and texture.

     

    The wine was then pressed using an hydraulic basket press and then pumped into French oak barriques. Approximately 25% of the wine was matured in new oak with the balance aged in a mixture of two to three year old barrels. Tamar Ridge Pinot Noir is typically aged for 10-12 months prior to bottling.

     

    The wine is a deep crimson red with hints of purple and the nose is rich and complex with pronounced raspberry and strawberry aromas on a background layer of spicy oak and some savoury/meaty characters.

     

    The palate has strong flavours of ripe raspberry and strawberry balanced by a good concentration of fine, soft, silky tannins and enough acidity to give definition to the finish which is long and persistent with lingering ripe fruit.

    £22.56

  • “Plexus” 2014, John Duval, Barossa Valley, 14.5% vol, 75cl

    “Plexus” 2014, John Duval, Barossa Valley, 14.5% vol, 75cl

    AUS30

    John Duval is a legendary name in Australian winemaking. As only the third winemaker to be entrusted with the making of Australia’s most famous wine, Grange, John worked for Penfolds for 28 years (including 16 years as chief winemaker) until his departure in 2002.

     

    Plexus is a blend of the varieties that excel in the Barossa – Shiraz (54%), Grenache (32%) and Mourvèdre (14%).

     

    The Shiraz was sourced from old vineyards in the Tanunda, Krondorf and Ebenezer regions, Grenache from the Tanunda and Ebenezer region and Mourvèdre from the Light Pass region.

     

    Shiraz gives the wine lovely weight and depth, the Grenache gives great aromatics along with softness and richness on the palate, while the Mourvèdre lends the wine a spicy character and good tannic structure.

     

     

    Fermentation is traditional in open steel fermenters after which the wine was 100% barrel matured for 14 months, with just 8% in new French oak hogsheads (300 litre barrels) the balance being in three to six year old barrels.

     

    Deep crimson, the 2014 Plexus has an attractive red and black fruit character with savoury undertones. Generous on the palate, with a soft texture and fine soft tannins.

     

    £27.66

  • “M3” Chardonnay 2016, Shaw & Smith, Adelaide Hills, 13% vol, 75cl

    “M3” Chardonnay 2016, Shaw & Smith, Adelaide Hills, 13% vol, 75cl

    AUS13

    Established in 1989 by Martin Shaw and Michael Hill Smith, Shaw and Smith’s aim is to make contemporary, high quality wines that stand amongst the best of their type in Australia.

     

    Nothing to do with motorways, the M3 Vineyard at Woodside is named after the vineyard owners, Michael and Martin along with Michael`s brother Matthew.

     

    Hand picked grapes were chilled overnight and then whole bunch pressed. The must was barrel fermented with over 50% wild yeasts in one third new, one third one year old and one third two year old French barriques (approx 228 litres) for ten months, during which time the lees were regularly stirred and partial malolactic fermentation allowed to take place.

     

    The ‘M3′ opens with aromas of white flowers, grapefruit, and white peach. Notes of brioche and toast add complexity to the elegant fruit. The palate is long and flavoursome, with great texture and bright acidity. Savoury, toasty nuances from the oak are beautifully integrated and linger on the finish.

     

    £30.18

  • “The Signature” Cabernet Sauvignon & Shiraz 2013, Yalumba, Barossa Valley, 14% vol, 75cl

    “The Signature” Cabernet Sauvignon & Shiraz 2013, Yalumba, Barossa Valley, 14% vol, 75cl

    AUS105

    Yalumba is Australia’s oldest family-owned winery. Established by Samuel Smith a British brewer from Dorset who emigrated to Australia in 1847, the company is today run by Robert and Sam Hill Smith. The winery is in the Barossa Valley where some of the world’s oldest vines are to be found. Yalumba now owns over 1000 acres of vineyards in the Barossa, Clare and Eden valleys, but also buy in fruit from selected growers, some of whom they have worked with for generations.

     

    Yalumba is unique in that it is the only winery in the southern hemisphere to have its very own cooperage. They select the oak, then carefully craft the staves into barrels. A mix of French, Hungarian and American oak is used depending on the wine and the winemakers preference.

     

    The Signature” is Yalumba’s flagship Cabernet Sauvignon & Shiraz blend. First made in 1962 the 100% Barossa fruit is made into a rich, complex and generous wine.

     

    The Cabernet Sauvignon components were sourced entirely from the Barossa Valley, and provide the rich lifted Cabernet Sauvignon aromatics and palate structure that “The Signature” is known for. The majority of the Shiraz comes from vineyards planted with old vines on the Barossa Valley floor. Four blocks were selected with vines planted between 1925 and 1969. These blocks provide the Shiraz sweetness, fullness, depth and add many layers of complexity.

     

    Made by Kevin Glastonbury, the wine is matured for 20 months in a combination of French, Hungarian and American barriques and hogsheads, a third of which are new wood.

     

    Extremely dark in appearance with a nose full of dark fruit aromas and the leafy freshness of mint and cool spices – the aromatics of complex Cabernet Sauvignon. The palate is all about Shiraz with dark plum, licorice and a melange of berry fruits, round and rich supported by firm tannins that give this wine great cellaring potential.

     

    £39.84

  • “The Tri-Centenary” Grenache 2011, Yalumba, Barossa Valley, 13.5% vol, 75cl

    “The Tri-Centenary” Grenache 2011, Yalumba, Barossa Valley, 13.5% vol, 75cl

    AUS103

    Yalumba is Australia’s oldest family-owned winery. Established by Samuel Smith a British brewer from Dorset who emigrated to Australia in 1847, the company is today run by Robert and Sam Hill Smith. The winery is in the Barossa Valley where some of the world’s oldest vines are to be found. Yalumba now owns over 1000 acres of vineyards in the Barossa, Clare and Eden valleys, but also buy in fruit from selected growers, some of whom they have worked with for generations.

     

     

    Yalumba is unique in that it is the only winery in the southern hemisphere to have its very own cooperage. They select the oak, then carefully craft the staves into barrels. A mix of French, Hungarian and American oak is used depending on the wine and the winemakers preference.

     

    Often described as one of Australia’s unsung heroes, Grenache is naturally lighter in colour than Shiraz or Cabernet Sauvignon but provides wonderful big fruit flavours. Yalumba is extremely fortunate to have access to some of the oldest Grenache vineyards in the Barossa –indeed in the world – with fruit for this wine sourced from vines planted between 1898 and 1973.

     

    The Tri-Centenary Barossa Grenache is a true individual showcasing of the essence of Grenache. Hand picked from just 820 gnarly old Bush Vines planted in 1889, these wines have been in the ground for over 125 years. Their home is two acres of estate owned vineyard in the heart of the Barossa Valley. Year after year these veteran vines give up small quantities of exceptional grapes. The name Tri-Centenary reflects the fact that these vines have been growing through 3 centuries.

     

    Made by Kevin Glastonbury, the grapes were hand picked and crushed to eight tonne open top stainless steel fermenters. The wild yeasts present on the grape skins were allowed to initiate fermentation, before cultured winery yeasts were then added.The wine was then allowed to remain on skins post-fermentation for 2-3 months. This extended maturation helps to contribute an even greater complexity and individuality to the wine. The wine was then matured for 7 months in older French oak hogsheads. The result is a wine of great richness, texture and complexity.

     

    The wine shows savoury cherry red fruits and complex aromas of spices, white pepper, mushrooms, earth and truffles. A full, rich and juicy wine with a vibrant fruit, balanced with fresh acidity and a long finish.

    £39.84