|Elderton Cabernet was winner of the prestigious Jimmy Watson Memorial Trophy in 1993, the following years it claimed back to back Gold and Trophy at the Barossa Wine Show. The 1994 vintage gave Elderton its first international Gold medal in London, an unbroken tradition of remarkable vintages have embossed the Elderton Estate name as a national champion, being chosen by Qantas for service in first class. Elderton»|
|A single vineyard, strongly terroir wine by maestro Ken Helm AM, from fruit picked off neighbour Al Lustenberger's property, only released under the premium black label if it reaches the highest quality benchmarks. Since 2005 the collaboration of Lustenberger and Helm has claimed more than fourteen trophies. Helm»|
|A wine of pure Barossa fruit by a master who loves Shiraz and is devoted to the valley he calls home. Grant Burge has been awarded every major trophy and medal in Australia, including the Montgomery, Stodart, Brisbane Club and Jimmy Watson. Grant Burge»|
|A mostly Cabernet wine with a tenth of Merlot, a jot of Cabernet Franc and Petit Verdot, representing almost a third of Hollick's annual production. Previous vintages of Tannery Block have won numerous prestigious awards, including the pre-eminent Jimmy Watson, Robert Bryce and Arthur Kelman Trophies. Hollick»|
|Saint Clair continue to deliver Marlborough's most internationally lauded Sauvignon Blanc. The winemaking team are on a perpetual odyssey, to isolate and retain Marlborough's finest harvests, capable of producing wines with intense regionality. Saint Clair»|
|The marvelous S1 block is a sheltered, relatively warm site within the splendid vistas of Seaview Vineyard, on a north facing plateau at 160m above sea level, refreshed by maritime winds that blow in from the Cludy Bay coast. Fruit is crushed and destemmed, chilled and gently pressed, the clearest juices are racked off for a long, cool ferment to capture the full opulence of S1 vineyard grapes on the vine. Yealands Estate»|
|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 and Best Wine ahead of two timeless Bordeaux icons, Chateau Mouton Rothschild and Cos d'Estournel. Taltarni»|
|Stoney Rise is all about drinkability, the creation of complex, fully approachable food friendly wines, without any excessive oak or overripeness. Pinot Noir goes into the oldest barrels available to soften the tannins and refine textures without overpowering the sensual fruit characters. Stoney Rise»|
|A classic, bone-dry flor style of great finesse, produced using the traditional Solera system, the finest example of its style in Australia. Fragrantly lifted and refined with a lively intensity of flavour, it is best served chilled as the ideal aperitif. Seppeltsfield»|
|All Saints store their ageing fortifieds in the Great Hall, an area of a castle built in the 1880s, lined with huge 100-year-old oak casks, filled with rare wines. Some of these fortified wines are up to eighty years old and form the base of the rich fortified All Saints blends. All Saints»|
|Sourced from Neil Steven's Glenoak property at Pokolbin, a scenically undulating site that's planted to a combination of light sand and red clay soils, widely regarded as one of the finest white wine vineyards in Hunter Valley. The oldest block was established circa 1911, the youngest plantings date back to 1965. Tyrrells»|
|The higher altitudes and slower ripening climes of King Valley are a blessing to wine growers. Some of the more fortuitous sites boast soils and aspects which are nothing short of idyllic, yielding harvests of vibrant Cabernet Sauvignon. Gracebrook»|
Australia's pre-eminent wine authority and critic, James Halliday has awarded Ashbrook Estate a five red star rating, an accolade afforded to Australia’s finest wineries
Established by the Devitt family in 1975, Ashbrook produced its first commercial wine (Riesling) in 1979 and its 30th vintage in 2008. Only handpicked estate grown grapes are used. All the processing, winemaking, bottling and packaging are closely controlled using the Estate's own state of the art facilities. Extensive use of the sophisticated lyre trellising system in the vineyard maximizes flavour potential and allows Ashbrook to produce only a premium label for each grape variety.
Ashbrook is one of the quietest and highest achievers in Australia, maintaining excellent viticulture and fastidious winemaking. All vineyard management techniques, including the application of composted mulch, are focused on the sustainable maintenance of excellent vine health. All grape picking and all vine pruning are carried out by hand. Seventeen hectares of grapes produce 150 - 170 tonnes of fruit which equates to 12,000 - 14,000 cases of wine annually.
The mild maritime climate of Margaret River allows Riesling to express more floral characteristics and greater palate intensity than seen in cooler regions. Rieslings from Margaret River produced the region’s first ever trophy and gold medal.
Ashbrook Rieslings are made mainly from free run juice. Grown to a variety of trellising systems and picked over several weeks to produce a wine which encompasses a range of flavours and aromas, Ashbrook Semillon is entirely unwooded.
Ashbrook is arguably Australia’s premium producer of Verdelho in the unwooded, crisp, fruit driven style. Sauvignon Blanc is vinifie to an unwooded style based around ripe rather than green fruit characters. Chardonnay is 50% fermented and stored in new French barriques for 7-8 months. There is no lees stirring or malolactic fermentation, thus highlighting Margaret River’s attractive and intense primary fruit flavours and aromas which combine seamlessly with a backbone of quality oak. Margaret River consistently produces Australia’s best Chardonnays.
Shiraz is grown entirely on a lyre trellis system to eliminate green characters and highlight the attractive fruit flavours of this variety. Ashbrook produces Shiraz wines of a silky, rich texture and medium to full bodied style, enhanced by 12 months in French oak and two years of bottle maturation. Margaret River is regarded as the premier region in Australia for Bordeaux blends as typified by Ashbrook’s blend of approximately 75% Cabernet Sauvignon and 25% Merlot, Cabernet Franc and Petit Verdot. Two years in French Oak and two years’ bottle maturation produce classical wines of elegance, intensity and opulence.
Ashbrook Estate wines are marketed throughout Australia, mostly restaurants and specialty bottle shops. An important part of Ashbrook Estate is the cellar door where visitors are always welcome to sample the wines in the colonial style mud brick winery. Access to the cellar, which is open every day, is through picturesque farmland and stands of healthy natural forest. Ashbrook has established export markets in the United Kingdom, Germany, Singapore, Canada, Hong Kong and Japan and is developing further markets in Asia.