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The top shelf in toothsome and dulcetly fragrant, fruit forward frizzante wines, fashioned for those who know what they like and take their Moscato seriously. Brown Brothers make the best Moscato in the land, their dedicated Muscat vineyards have been trained to deliver harvests of the most luscious fruit. Brown Brothers»
Galli Estate produce a variety of quality wines from fruit grown on their vineyards at Sunbury and Heathcote. Galli Estate have been very well received by reviewers, and have been recognised for quality at competitions, already receiving Gold for their Pinot Grigio, a varietal that the winemaking team find very exciting. Galli Estate»
An auspicious construct of Barossa Shiraz, which has claimed significant awards throughout its illustrious history, including gold at the prestigious London International. Peter Scholz is one of the Barossa's most capable and respected winemakers with a heritage that dates back to early settlement. Willows»
Don Lewis spent thirty five years crafting the nation's most memorable vintages while at Mitchelton. Nowadays he travels to Spain each year where he makes wine for Merum Priorati, returning to Australia just in time for vintage. Tar Roses»
The Moppa district was a flourishing settlement of pioneering farmers and gold miners. When the Kalleske vineyard was established in 1853, there were few schools in the region, so local parents established the Moppa Public School to provide their children with a formal education. Kalleske»
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»
The historic goldfields at Beechworth are now delivering a different type of gold, in the form of suave white wines with panache and style. Pinot Gris has taken well to the cooler climes and mineral rich soils atop the steeply sloped aspects. Brokenwood»
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»
Warre's have re-established themselves as the most innovative marque in Port, balancing a long tradition with innovation and ongoing appeal to new generations of enthusiasts. The clean, modern style makes an excellent fortified wine that continues to claim gold medals at the world's leading competitions year after year.. Warres»
White Label is a McLaren Vale Cabernet Sauvignon of the highest eminence, having been nominated for the George Mackey Memorial Trophy, awarded to the most outstanding Australian export. Crafted from fruit grown to some of the oldest vines at Pirramimma and McLaren Vale, it has twice claimed Gold in San Francisco and competed well against a formidable host of distinguished growths at the prestigious London International. Pirramimma»
Stella Bella have won resounding critical acclaim and a reputation for producing artisanly crafted Margaret River wines of great expression, personality and quality. Stella Bella have established an almost peerless reputation after receiving numerous accolades at significant competitions, including coveted Gold and Mission Hill Trophy at the London International, the only southern hemisphere Chardonnay to win such a prestigious award.. Stella Bella»
The uncompromising pursuit of excellence brings the Yealands team to the extreme viticultural climes of Gibbston Valley in Central Otago. It is here under the frigid cloudless night skies that Pinot Noir vines, planted to undulating granite schist soils, struggle to yield harvests of parched grapes, redolent with cherry berry perfumes, bursting with an intensity of flavour and wrapped in a muslin of seamless, velvet tannins. Yealands Estate»
Devils Lair
Devils Lair Dance With Devil Cabernet Sauvignon
Available by the dozen
By Devils Lair
Varietal CabernetSauv
Region Margaret / WesternAustralia
Each $21.99
Dozen $261.00
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Devils Lair Dance With Devil Chardonnay
Available by the dozen
By Devils Lair
Varietal Chardonnay
Region Margaret / WesternAustralia
Each $21.99
Dozen $261.00
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Devils Lair Hidden Cave Cabernet Shiraz
Available by the dozen
By Devils Lair
Varietal CabernetSauv Shiraz
Region Margaret / WesternAustralia
Each $19.99
Dozen $239.00
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Devils Lair Hidden Cave Chardonnay
Available by the dozen
By Devils Lair
Varietal Cmahardonnay
Region Margaret / WesternAustralia
Each $19.99
Dozen $239.00
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Devils Lair Hidden Cave Semillion Sauvignon
Available by the dozen
By Devils Lair
Varietal SauvBlanc Semillon
Region Margaret / WesternAustralia
Each $19.99
Dozen $237.00
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Devils Lair Margaret River Cabernet Sauvignon
By Devils Lair
Varietal CabernetSauv
Region Margaret / WesternAustralia
Each $39.99
Dozen $477.00
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Devils Lair Margaret River Chardonnay
Available by the dozen
By Devils Lair
Varietal Chardonnay
Region Margaret / WesternAustralia
Each $39.99
Dozen $479.00
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Devils Lair

http://www.devils-lair.com/ - Devils Lair - Tasting Notes On Australian & New Zealand wines
The winery takes it name from the nearby Devil's Lair cave, hidden amongst the hills of Margaret River

The Leeuwin Peninsula extends from 33.5 degrees south to the 34.5 South parallel. Tempered by the warm currents of the Indian Ocean, the area enjoys maritime conditions. At the southern end where the Indian and Southern Oceans meet at Cape Leeuwin, the respective warm and cold currents throw a pall of humidity and cloud over the area, moderating summer and winter extremes. Devil's Lair cave is an ancient, mysterious place known to have been inhabited as long as 40,000 years ago. Fossil remains of the elusive Tasmanian Devil discovered on the site are believed to be the origin of the cave's name. Hailing from the premium wine growing region of Margaret River, Devil's Lair forms part of the Great Estates that produce wines of the highest quality.

http://www.devils-lair.com/ - Devils Lair - Tasting Notes On Australian & New Zealand wines

This strongly maritime-influenced climate is not dissimilar to Bordeaux in a dry vintage; hence the quality of its Cabernet Sauvignon and Merlot. As the latitude increases, soil type changes from sand, to loam, gravel and finally back to sand. Located 10km from the coast Devil's Lair Vineyard lies on the 34.25 South parallel and enjoys frost free but very cool growing and ripening seasons from the influence of nearby Cape Leeuwin.

The wines made from the region have gained a well deserved reputation for clarity and delicacy of fruit flavours and elegance in their structure. These characteristics are expressed strongly in our wines, which reflect the singular combination of geology, geography and climate that is unique to the Devil's Lair estate.

Situated on the southern end of the Leeuwin Peninsula, the 200ha estate is planted to noble varieties in deep draining ironstone gravel. A man-made, 14ha lake in the central valley of the vineyard provides supplemental drip irrigation. Fruit for the vineyard was first vintaged under the estate's own label in 1990.

http://www.devils-lair.com/ - Devils Lair - Tasting Notes On Australian & New Zealand wines

Prior to this the annual crush was sold to other wineries. Only Devil's Lair grown fruit is used in the estate labels with approximately 500 tonnes of fruit processed annually. Current vineyard planting's total 87ha, with the first vines established in 1981. Devil's Lair are also headquarters of the dynamic Fifth Leg range, wines which hacve won the hearts of consumers throughout Australia and aropund the world.

Born in Perth, Devils Lair winemaker Stuart Pym began his winemaking career in 1983 at the Margaret River family winery. Stuart spent eight years with Voyager Estate as winemaker and production manager. He has previously worked vintages in the Yarra Valley and Bordeaux, and in 1998 undertook a study trip to Tuscany and Piedmonte, focusing on Sangiovese and Nebbiolo. Stuart joined Devil's Lair in September 2000 to continue working on the foundations laid by his predecessor Janice McDonald. "My focus has always been to make great wine, and I would only consider winemaking positions where the focus is to make the absolute best. Margaret River is the only place I would consider making wine. The stunning quality of the Chardonnay and Cabernet Sauvignon from this region, and its regularity, make working in this area a privilege.

Stuart's aim is to allow expression of the unique personality of the Devil's Lair site by deliberately limiting yields and carefully managing every aspect of grape growing and winemaking. "There is no doubt that great wine is made in the vineyard. Devil's Lair has a fantastic site, which is already achieving stunning results, but this does not mean we can't do better. It is a real focus of mine to maximise the quality from the vineyard."

http://www.devils-lair.com/ - Devils Lair - Tasting Notes On Australian & New Zealand wines

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