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Elizabeth is a classic Hunter Valley white which has established itself as one of Australia's benchmark Semillon. Named in commemoration of the first ever visit to Australia by a reigning monarch in 1954, Elizabeth has claimed over fifty trophies and multi gold throughout it's long and illustrious history. Mount Pleasant»
Campbell's Topaque is the most wickedly intense, lusciously rich elixer, laden with candied peel flavours, honeycombed fruit and amber complexities. Painstakingly crafted to the old world Solera system, a bespoke tradition of fractional blending and elevage, achieving the most indulgent concentration of flavour through a laborious racking of barrels as the angels take their share. Campbells»
Widely regarded as one of New Zealand's leading winemakers, Alan McCorkindale has over three decades experience at crafting some of the South Island's most memorable vintages. McCorkindale's efforts have claimed many trophy and gold at prestigious competitions including twice International White Wine of Year at the distinguished London International Wine Challenge. Munamuna»
Whole bunches and oak barrel ferments, the costly extravagance of three years tirage on sedimentery yeast lees, each bottle individually riddled by hand, disgorged and sent to cellar for the ultimate indulgence of extra age before release, Pamela is the zenith of the sparkling winemaker's art. Her luxurious effervescence exudes brioche, tarte tatin and French boulangere, her creamy textural mousse unravelling ribbons of rich yeasty autolysis, crème caramel and baked fruits. Wicks»
Scotsdale was acquired by Howard Park as a pastoral property, specifically chosen and planted to make a single vineyard wine. Shiraz is harvested according to flavour with little regard for analytical data. Howard Park»
Three British Army officers, in their capacity as agents of the East India Company, established one of Western Australia's first agricultural enterprises in 1836. Named after Captain Richmond Houghton, it was not until Thomas Yule's stewardship that vines were planted and the first vintage of Houghton wine flowed in 1859. Houghton»
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»
. . Bress»
Yealands Seaview Vineyard is exposed to some of the toughest growing conditions in Marlborough, high sunshine and billowing winds wind, cool nights and low rainfalls for a smaller, thicker skinned Pinot Gris of exciting intensity. Fruit from the relatively flat, coastal L6M block, provides a pure mineral elegance to the structural backbone. Yealands Estate»
The Maxwell family's Meads have been acclaimed by leading wine critics and industry press for many decades. Starting with a base of Spiced Mead, a secret herb and spice infusion is introduced and the ferments are fortified. Maxwell»
Serafino Maglieri came to McLaren Vale in 1968 and devoted his life to wine. From picking to pruning to cellarhand, he worked his way up to plant his own vines and build his first winery. Serafino»
From two blocks of superior vines grown to the McLaren Flat estate, hand planted by the Scarpantoni brothers in the early 1970s. Brothers Block claimed Australia's most illustrious award, the highly coveted Jimmy Watson trophy in 2007. Scarpantoni»
Crawford River
Crawford River Cabernet Merlot Franc
Available by the dozen
By Crawford River
Varietal CabernetSauv CabernetFranc Merlot
Region Henty / Victoria
Each $31.99
Dozen $383.00
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Crawford River Cabernet Sauvignon
Available by the dozen
By Crawford River
Varietal CabernetSauv
Region Henty / Victoria
Each $49.99
Dozen $599.00
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Crawford River Cielo
Currently out of stock
By Crawford River
Varietal SauvBlanc
Region Henty / Victoria
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Crawford River Reserve Museum Riesling 2006
Available by the dozen
By Crawford River
Varietal Riesling
Region Henty / Victoria
Each $94.99
Dozen $1139.00
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Crawford River Riesling
Available by the dozen
By Crawford River
Varietal Riesling
Region Henty / Victoria
Each $43.99
Dozen $527.00
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Crawford River Semillon
Available by the dozen
By Crawford River
Varietal Semillon
Region Henty / Victoria
Each $23.99
Dozen $287.00
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Crawford River Semillon Sauvignon
Available by the dozen
By Crawford River
Varietal SauvBlanc Semillon
Region Henty / Victoria
Each $22.99
Dozen $275.00
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Crawford River Young Vines Riesling
Available by the dozen
By Crawford River
Varietal Riesling
Region Henty / Victoria
Each $29.99
Dozen $359.00
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Crawford River

http://www.crawfordriverwines.com/ - Crawford River - Tasting Notes On Australian & New Zealand wines
Inspired by its potential to produce superior quality grapes, John and Catherine Thomson planted their vineyard in 1975 at Crawford River, in south west Victoria, a relatively unexplored wine growing region

Crawford River is located in the Henty winegrowing region on the Upper Hotspur Road between Hotspur, on the Casterton/Heywood Road and Condah, along the Henty Highway, half way between Hamilton and Portland. The winery is less than an hour from Port Fairy, Dunkeld, Portland and Mt. Gambier in South Australia. The beautiful cellar door building added in 2000 was designed by Graeme Gunn. Visitors can drink in the glorious views of the vineyard that sweep down to grazing cattle and sheep as they sample the wines.

http://www.crawfordriverwines.com/ - Crawford River - Tasting Notes On Australian & New Zealand wines

Situated approximately 50 kilometres inland from the Southern Ocean and lying at the alluvial edge of a volcanic lava flow, the 11.5 Ha vineyard has its roots in an unusally complex, mineral- rich soil base. Gravelly, friable, basalt loam overlays permeable clay which lies above limestone created by an ancient, risen seabed. Rainfall is generally reliable, with much of the 650mm average falling in Winter and Spring . At Latitude 38° South and 110 metres above sea-level, temperatures are cool.

All wines are crafted entirely from fruit grown at the Crawford River vineyard, vinified and bottled on site. The hand picked grapes are brought in to the winery in small batches where meticulous attention is paid to detail. Patience and time are of the essence throughout the winemaking process. Minimal interference and movement during vinification, in preference of the fruit naturally expressing the special terroir. This approach influences the pure, elegant quality of the end product.

White wines are cool fermented to dryness exclusively in stainless steel tanks. Red wines are fermented in small, open fermenters and hand plunged. Small parcels are given extended maceration and a further portion are barrel fermented to create wines with finesse, multi-layered flavours and complexity. Individual blocks and treatments are kept separate throughout their maturation of twelve to twenty four months in a varitey of French oak. Malolactic fermentation proceeds naturally in the spring.

http://www.crawfordriverwines.com/ - Crawford River - Tasting Notes On Australian & New Zealand wines

Presiding over gently undulating grazing lands with sprawling forests in the distance, Crawford River has paved the way for the industry in what is traditionally a wool, beef and dairy region. The cool southerly latitude together with the maritime environment, complex soil structure and favourable micro-climate create a terroir which has justified that initial vision. The winery atop the hill and the vineyard hugging the slope nestle in the midst of a large sheep and cattle station that John’s great- grandfather settled in 1884.

The splendid site enjoys its moderating maritime influence whilst managing to escape most of the Autumn sea mists. The combination of these factors produces a long and even growing season helping to produce grapes with intense fruit flavours and high natural acidity. Whilst the dry grown vineyard enjoys low yields, some years require careful manipulation of bunch numbers, ensuring the highest possible fruit quality. Budburst is usually mid- September with picking from mid April to mid May. Riesling and Cabernet Sauvignon are the two main varieties in the vineyard, with smaller plantings of Cabernet Franc, Merlot, Semillon and Sauvignon Blanc. All the pruning, picking, shoot and fruit thinning, leaf plucking and general canopy management are done entirely by hand.

Due to the long ripening period and consequent late picking dates, there can be an onset of Botrytis Cinerea. In these years the ability to hand select botrytis affected fruit is crucial, as the dry table wines can only be made from clean fruit. The sweet, botrytised fruit is reserved for the estate's renowned dessert wines. These are fermented to comparably low sugar levels in order to find an ideal balance between sugar, acid and alcohol so the purity of the style is expressed with a clean, crisp finish.

http://www.crawfordriverwines.com/ - Crawford River - Tasting Notes On Australian & New Zealand wines

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