|A vigorous diction of new world Chardonnay, framed within a tasteful veneer of judicious oak, crafted by an artisanal winery that's claimed best white and best red wine trophies, as judged amongst peers at the Mornington Peninsula Vignerons Association. Willow Creek offers a stylishly proportioned palate, finishing as crisp as the maritime winds which enthuse the Peninsula. Willow Creek»|
|David O'Leary and Nick Walker have amassed hundreds of gold medals and trophies between them, including the prestigious Jimmy Watson. A shared confidence in the quality of Clare Valley fruit was the catalyst for them to establish their own winery. OLeary Walker»|
|Crafted by a rising star of the Padthaway region, recipients South Australian Cabernet Of Year Trophy and runner-up South Australian Wine Of Year. Their commitment has not gone unnoticed by the global industry press, Decanter has identified Browns as one of the Hottest Wineries to Watch. Browns of Padthaway»|
|Woodhenge is about big ideas, in the manner of cyclopean fences built by Australia's early settlers. A wine of great elemental sculpture, the assemblage of individual vineyard and sub-regional characteristics is the key to success of the style. Wirra Wirra»|
|Adam Jackson bought the first blocks of land at the heart of Marlborough and took up farming in 1855. His wife planted a gumtree along Jacksons Road, it remains a regional icon and can be seen on the Jackson estate label. Jackson Estate»|
|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 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»|
|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»|
|Valley Clare yields a distinct style of Cabernet Sauvignon, characterized by sweet dark berry flavours, regional mintyness and rolling velvet tannins. Reilly's know Clare Valley very well, highly selective in their choice of terroir, they have set aside harvests from their most precious blocks, hand picked grapes off dry grown vines, open fermented and basket pressed, matured twenty two months in the best French oak. Reillys»|
|Originally planted during early settlement, the sandy loam soils of Haan Vineyard yield an outstanding quality of Shiraz. Fortuitously positioned along the hallowed mile of Siegersdorf Road, mid way between the ancient winegrowing hamlets of Angaston and Tanunda, the heirloom parcels once known as Hanenhof, have claimed significant trophies at the prestigious London International. Haan»|
|Haan have claimed a breathtaking tally of world class accolades for such a small, boutique Barossa estate. Conspicuous trophies and medals at the prestigious London International, Australian Wine Producer of Year and Trophy for Best Blended Red. Haan»|
|Bleasdale are Australia's second oldest family owned winery, established 1850 by English migrant Frank Potts. Potts built much of Adelaide's early colonial works before settling down to his homestead at Langhorne Creek. Bleasdale»|
New ventures in the Yarra Valley make their mark -James Halliday
Hoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook road and adjacent Hoddles Creek. It's steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested. Hoddles Creek Estate is planted with 10ha of pinot noir (five clones), 6 ha of chardonnay, 1ha each of sauvignon blanc, merlot and cabernet sauvignon, and 1.5ha of pinot gris.
Hoddles Creek Estate is located in the Upper Yarra, which is higher, cooler and more marginal than the lower Yarra. The vineyard is cropped at less than 2.5 tonnes per acre. Being in a marginal climate, requires extensive canopy management. The vineyard is trellised to Scott-Henry, to promote fruit exposure and lessen disease risk. All Hoddles Creek Estate wines, which are single vineyard, estate grown, are made in the 300 tonne winery, constructed in time for the vintage. The split-level winery has a barrel store located three meters underground.
All the winemaking practises at the Estate tend to be minimal. The wines are transferred using gravity, and there is generally no added addition of any acids. Consequently, the wines are balanced and fresh. All grapes are destemmed only, not crushed. This allows full berries to be transferred to either tank or press. No enzymes are used in any wines, the grape juice is allowed to settle naturally over four days at very low temperatures.
All wines see a percentage of oak. Some wines will not see any new oak, namely the Pinot Gris and Sauvignon Blanc which undergo a period of maturation in older oak. This provides mouthfeel, texture and generally builds the wines. The Chardonnay and Pinot Noir normally see about 30% new oak. Fruit from Hoddles Creek is always fresh and bright and can withstand a larger portion of new oak.
Franco D'Anna is the viticulturalist and winemaker at Hoddles Creek Estate. His passion for wine began at just age 13. It was at this age when he started work in the family liquor store. By 21 he was the chief wine buyer while undertaking (and completing) a bachelor of commerce at Melbourne University. He then turned his attention to Charles Sturt University's viticulture course, while helping to maintain the newly planted vineyard. He attributes his traineeship, at Coldstream Hills, for the rigorous hygiene practices he learnt to be fundamental in the winery. For Hoddles Creek Estates’ first vintages, Franco worked with Peter Dredge of Red Edge, and then in consultation with Mario Marson, ex-winemaker for Mount Mary and Jasper Hill.