|Awarded 3 GOLD MEDALS and made exclusively from Cabernet Sauvignon, picked extremely ripe to maintain the full sweetness of the style, and sourced primarily from McWilliam's own vineyards in the Riverina wine region in New South Wales. Partially fermented on skins for eleven days to extract maximum colour and flavour, a high quality grape spirit distilled at the McWilliam's Hanwood winery, near Griffith was added to the ferment in stages to assist with the integration of flavour. McWilliams»|
|Trophys for Best Bottle Fermented Canberra, Best Sparkling Adelaide, Best Sparkling Murrumbateman Wine Show and 8 Gold Medals! An exclusively Tumbarumba wine crafted from hand picked grapes, mostly Pinot Noir 62% with a third of Chardonnay and a good component of Pinot Meunier. Hardys have taken their sparkling wines very seriously, mobilizing teams of specialist artisans who set the highest standards, traversing the nation to develop the most superior vineyards, whilst honing their skills to stellar heights.. Hardys»|
|Wirra Wirra International Red Winemaker of the Year at the prestigious 2007 International Wine Challenge Awards Dinner in London. The 2004 vintage Angelus was awarded three Trophies, including Best International Cabernet Sauvignon. Wirra Wirra»|
|Labelled very plainly as Penfolds Claret, Grange Hermitage 1967 claimed the seventh Jimmy Watson Memorial Trophy for best one year old red in the land. 1965 Grange had already claimed the same accolade two years previously. Penfolds»|
|Howard Park is internationally feted as one of the new world's great Riesling wines, achieving superstar status after claiming gold at the prestigious London International. Fruit is grown to some of the most elevated vineyards around Mount Barker and the Porongurups, nourished by a continental pattern of warm days and cold nights, which translate into vibrant fruit exhibiting zest and super fine citric minerality. Howard Park»|
|Carol and Tony Dunn established their McLaren Vale homestead to herds of angora goat in the 1990s. Conspicuous trophy victories and industry accolades however, proved unnegotiable at a time when the market for mohair and fine fleece was on the decline. Braydun Hill»|
|One look and you're hooked, the ultimate experience in Moscato must not only taste good, it should delight all five senses. Brown Brothers have been making Muscat wines ever since 1889, today they can assemble harvests of Muscat Alexandria, Orange Muscat and the red CSIRO grape Cienna, to add the darling blush colour. Brown Brothers»|
|Classically structured with a well established estate styling, Hunter's have won more than 100 gold at international wine competitions, including Marquis de Goulaine Trophy for Best Sauvignon Blanc in the World at the International Wine & Spirit Competition. Jane Hunter is a highly qualified viticulturist with a long family history of wine growing, she worked closely with eminent Australian oenologist Dr Tony Jordan to achieve the quality of harvests which are benchmarks in the world of Marlborough Sauvignon Blanc.. Hunters»|
|Characterized by its controlled power, elegance and finesse, a very special Pyrenees wine which redefines the great Cabernet virtues of stature, structure and length. The inaugural release claimed gold medal and Best Wine ahead of two timeless Bordeaux icons, Chateau Mouton Rothschild and Cos d'Estournel. Taltarni»|
|The Lovedale district of Hunter Valley is synonymous with world class Semillon. Resolved to make a transition from mining to wining, the De Iuliis family acquired a grazing property along Lovedale Road and established vines in the early 1990s. De Iuliis»|
|Shiraz was Shingleback's first choice, the inaugural vintage of 1998 was released to highly encouraging critical acclaim. Shingleback can now lay claim to a succession of superlative vintages which have collected an industry wishlist of coveted trophies and gold. Shingleback»|
|Meshach William Burge 1843-1942, was Grant's great grandfather, a central figure in establishing the Burge vineyards and estate. He was eleven years of age when his family moved from Wiltshire to the Barossa, where he toiled to develop what has grown into a thriving viticultural, wheat and sheep property near Lyndoch. Grant Burge»|
The historic Sandalford Wines is located in the heart of the Swan Valley on the banks of the beautiful Swan River, a short 25- minutes drive from the city of Perth
Western Australia's first Surveyor General, John Septimus Roe founded the 40 hectare Estate in 1840, which now includes 22 hectares under vine as well as housing the Winery, hospitality and tourism facilities and administration. He named the property Sandalford after the priory in Berkshire where his father was rector. The Estate formed part of the second land title in all of Western Australia. Today's Sandalford, located on the original property, is one of Western Australia's oldest and largest privately owned wineries.
Sandalford Wines is unquestionably WA's leading Wine Tourism facility, recognised by multiple awards for the commitment to wine tourism. Sandalford's tourism hospitality facilities extend to the Margaret River Estate, set amongst beautiful garden setting and south-west bushland. This estate boasts a charming, rustic, rammed earth cellar, free picnic and BBQ facilities and of course, purchasing and sampling Sandalford's wines.
Sandalford hosts a range of indoor and outdoor events, from the popular wine maker's dinner to the pinnacle event, the Symphony at Sandalford. The annual Symphony at Sandalford boasts world class entertainment, showcasing major international acts teamed together with orchestral backing. Outdoor concerts exemplify the powerful combination of food, wine and music in the picturesque surroundings of one of the states oldest wineries.
In 1972 Sandalford developed a major vineyard in Margaret River. This coastal region in Western Australia's south-west is a premium Australian grape growing area and the Margaret River vineyard is Sandalford's largest source of grapes. This vineyard is now not only one of the oldest, but also one the largest, covering 600 acres. Sandalford's award-winning wines reflect contemporary wine making and include a Premium Collection and the popular Element Range. Recent modernisation increased Sandalford's capacity to almost one million litres in French and American Oak barrels and 600 square metres of underground storage. These state-of-the-art facilities permit custom requests of maturation stock.
After a brief period of overseas ownership, proprietors Peter and Debra Prendiville acquired the operation in 1991. An enthusiastic team of professionals are now actively managing an ongoing multi-million dollar redevelopment of both the winery and the vineyard. Under their guidance, Sandalford produces exceptional quality premium wines, available in more than 35 countries around the world and offers visitors to it's Swan Valley winery a world class wine tourism, hospitality and education facility.
Sandalford has made wines for over 150 years, changing their style and vinification in many ways. Winemaking however has been around for thousands of years so in some sense little has changed. Sandalford is Western Australia's first winery to utilise an artificial wetland concept for the treatment of all winery liquid waste. After treatment, the quality of this resource is such that it is used to irrigate the gardens and lawn areas which surround the winery environs. The system is licensed by the Department of Environmental Protection - Waters and Rivers Commission. Today the winery oversees two prestigious vineyards, one in the famed Wilyabrup region of Margaret River and the other in the Swan Valley. Nothing makes as much sense as aspiring to produce outstanding wine, achieving this goal must then be a source of enormous satisfaction. The wine making team at Sandalford should then be well satisfied with the unrelenting lineage of impressive releases.
Sandalford Wines now essentially produce three ranges of wine, the entry point Element range, the ever classic premium Sandalford range and the super premium Prendiville Reserve. All wines are made by the same exacting standards and attention to detail. Significant changes to the winery over the past ten years reflect modern practices, yet maintain the tradition and mystique behind the winemaking process. Whilst Sandalford use the latest equipment for processing fruit during vintage, Sandalford maintains small batch processing of all fruit and use only the top quality French and American small Oak barrels.