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Red

Showing 10–18 of 20 results

  • “Bush Vine” Grenache 2018, Yalumba, Barossa Valley, 14.5% vol, 75cl

    “Bush Vine” Grenache 2018, Yalumba, Barossa Valley, 14.5% vol, 75cl

    AUS102

    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.

     

     

    Cool nights throughout summer helped to retain the acidity and pristine fruit flavours of this Old Bush Vine Grenache.

     

    The majority of the grapes are from low yielding old vines 35-80 years of age. Fermentation is initiated by wild yeasts naturally present on the grapes from the vineyard, cultured winery yeasts are then added to finish off the process. The wines was aged for 9 months in old (3-6 years) French, Hungarian and American hogsheads.

     

    Quite pale in appearance with a nose of pure red cherry with raspberry and cedar, this wine is attractive and elegant. Violets and liquorice show through the ripe and juicy palate. Think Pinot Noir with a touch of attitude!

    £16.86

  • “The Scribbler” Cabernet Sauvignon & Shiraz 2014, Yalumba, Barossa/Eden Valley, 13.5% vol, 75cl

    “The Scribbler” Cabernet Sauvignon & Shiraz 2014, Yalumba, Barossa/Eden Valley, 13.5% vol, 75cl

    AUS104

    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 Scribbler” is a youthful interpretation of Yalumba’s renowned “The Signature”, showcasing the exceptional fruit found in the Barossa. An elegant, complex and bright wine that is designed to drink now but can also be cellared for medium term enjoyment.

     

    Select parcels of Cabernet Sauvignon (64%) and Shiraz (36%) were hand picked and crushed to 8 tonne open top stainless steel fermenters. 80%-90% of the grapes are from the Barossa Valley with the balance from the higher, and slightly cooler, Eden Valley which adds freshness and lift to the wine. Wild yeasts present on the grape skins were allowed to initiate fermentation, with cultured winery yeasts added later to complete the fermentation. The wine was then matured for 13 months in French, Hungarian and American oak Hogsheads and barriques, (20% of which were new).

     

    Deep red in colour, the 2014 Scribbler displays concentrated red to black fruits and the richness of oak maturation. There is a vibrancy in the dark fruits and a well rounded savouriness to the palate. The structure feels youthfully charming with the tannins holding the palate in tension. Drink now or cellar for the next 5-7 years.

    £16.86

  • “Innocent Bystander” Yarra Valley Pinot Noir 2017, 13.5% vol, 75cl

    “Innocent Bystander” Yarra Valley Pinot Noir 2017, 13.5% vol, 75cl

    This wine is produced from a number of vineyards that span the Yarra. The vineyards were chosen in particular for their high diurnal temperature range, resulting in wines with high natural acidity and low pH. Yields are low.

    All grapes were hand picked. Due to exceptional fruit quality, 40% was fermented as whole bunch. This was a perfect opportunity to harness the whole bunch perfumes of the Yarra. The must was cold soaked for four days, with a mix of drain and returns and light plunging for 10-12 days. Indigenous fermentation took place in large open fermenters and large oak vats. The wine was matured in a mix of old barriques and stainless steel tanks, with four months in French oak.

    This Pinot Noir has aromas of raspberry, cherry and cranberry. Baked earth, dried spice, juniper and fresh bay tree notes also come through on the nose. On the palate, dark fruits, a velvety mouthfeel and soft savoury tannins make a lovely finish.

    £18.12

  • “The Hundred” Grenache, Blewitt Springs 2015, “Willunga 100”, McLaren Vale, South Australia, 14.5% vol, 75cl

    “The Hundred” Grenache, Blewitt Springs 2015, “Willunga 100”, McLaren Vale, South Australia, 14.5% vol, 75cl

    AUS23

    Willunga 100 is in McLaren Vale, south of Adelaide.

    The Grenache for “The Hundred” comes from Sue Trott’s vineyard located at an altitude of 180 metres in the Blewitt Springs sub-region. These vines are dry grown and some of the oldest in the district, planted some 80 years ago. The mediterranean climate of the McLaren Vale has warm sunny days with sea breeze influences from the nearby Gulf of St Vincent – perfect for ripening the grapes whilst maintaining a crisp, clean acid structure.

     

    Hand-picked fruit was open fermented at high temperatures with regular pump-overs and plunging to ensure optimum early extraction, reduced towards the end of the ferment to maintain the delicate aromatics of the Grenache. Timely pressing ensured good quality of flavour and a fine tannin structure. No oak was used in the ageing process but the wine was left on its lees to emphasise the intense aromatic profile of the Grenache, producing a perfumed, fruit forward, juicy style wine.

     

    Red berry and floral aromatics of rose on the nose, with a roundness and richness from the lees ageing that works in harmony with the finer tannins and cherry spice notes on the palate.

    £19.02

  • 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

  • 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

  • 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

  • “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