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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»
One of the new world's most exclusive, ancient vineyard wines, awaited annually by the most discerning Shiraz enthusiasts around the globe. Only ever bottled in the finest vintages, fruit is sourced from the superior Ahrens Vineyard at Lyndoch and the historic Moorooroo site at Jacobs Creek, which for more than 120 years, ended up with Orlando. Schild Estate»
Originally released in 1976, the Koonunga Hill range has established a sound reputation for quality and consistency, while availing red wine enthusiasts of the opportunity to approach the enduring Penfolds style. The inaugural 1976 vintage of Koonunga Hill Shiraz Cabernet was a legendary wine, still drinking well at Penfolds red wine recorking clinics. Penfolds»
Majella are one of the most highly awarded small wineries in Australia, the inaugural release of The Musician was met with unprecedented critical acclaim. In the tradition of the most salubrious Coonawarra vineyards, the Majella property was used extensively for grazing before being planted to vine. Majella»
So popular are the wines of Pepperjack, that the label hosts its own society of dedicated enthusiasts. This devout cohort of zealots, converges at bespoke venues to discuss matters Pepperjack, they dine on prime beef and imbibe in their cherished libation. Pepperjack»
Frank Potts established the Bleasdale vineyards in 1850, his eponymously labelled wine commemorates a legacy of innovation and resourcefulness. Frank Potts is a Bordeaux styled Cabernet which may contain varying portions of Malbec or Petit Verdot, Cabernet Franc or Merlot depending on the performance of vintage. Bleasdale»
Following a visit to France where he studied the ancient pastoral practices of breeding the world's best chickens, Adam Marks gained the inspiration to create great Australian wines in the very same manner, adopting an artisanal approach to production, employing traditional, age old methods. Gold Label is the flagship Shiraz by one of Victoria's most adroit, small batch producers. Bress»
Mandoon are a Swan Valley operation of great provenance, their homestead vineyard being an ancient block established on the first rural grant in Western Australia, circa 1929 at a property named Sandalford. Always on the lookout for exceptional parcels of fruit, the highly decorated Mandoon team have focused on a northern block of Research Station Vineyard in Margaret River. Mandoon»
Since inaugural release, Howard Park Chardonnay has wowed wine judges and reviewers internationally. It was awarded Best White Trophy at the Tri-National Wine Challenge, Gold Medal at the Concours Mondial de Bruxelles and Blue Gold at the Sydney International, two years in a row. Howard Park»
A Coonawarra Shiraz of elegance and finesse, Penley's vintages are regularly awarded with prestigious international trophies and accolades, outclassing some of the nation's icon wines. A splendid effort exhibiting generous varietal fruit and spiced pepper, perfumes of good French oak and plenty of flavour. Penley Estate»
From parcels of Pinot Noir, planted to the foot of tailings, left behind by waves of prospectors who pursued their fortune amongst the open pits and mines on Adelaide Hills during the gold rush of the 1850s. Crushed and destemmed straight into the press with minimal time on skins to extract the perfect pink, its blushing lipstick hues presage a cornucopia of lifted strawberry and cherry blossom characters, ruby grapefruit and luscious jube over a length of tasty, toothsome tannins, the perfect Rosé for lazy afternoons or late night soirées. Bird In Hand»
In exceptional years, parcels of Cabernet Franc and Sauvignon, Merlot and Petit Verdot are separately fermented. The best lots are assembled into a multiple trophy winer named Harry's Monster and treated to an extravagant maturation in the finest oak. Giant Steps»
Massoni
Massoni Chardonnay $311.88/Case of 12
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Available by the dozen
Chardonnay by Massoni of Mornington. Barrel fermentation characters are also apparent. Massoni were at the forefront of establishing Mornington with a definable genre of Chardonnay. Massoni's vineyards are the pick of Mornington's cool climate sites. A long, satisfyingly dry yet fruit and stone filled finish.
FromMassoni
VarietalChardonnay
RegionMornington / Victoria
EachDozen
25.99 311.00

Massoni

http://www.massoniwines.com/ - Massoni - Tasting Notes On Australian & New Zealand wines
Massoni Wines of Mornington was established by legendary Melbourne restaurateur Leon Massoni in 1984

Massoni's passion for fine wine was influenced by his family’s involvement in establishing such culinary icons as Melbourne’s Florentino Restaurant in 1928 and through his relationship with his uncle, master winemaker Jimmy Watson. Over the years, Massoni have focused on making wines that enthusiasts would choose to enjoy with their family and friends. In 1990, Ian Home, founder of Yellowglen, became a partner in the business and introduced Pinot Noir and Lectus sparkling wine to the product range. In 1996 Ian visualised the need to expand the company’s source of ultra premium grapes beyond the Mornington Peninsula, whose erratic meso climate and limitation in supplying quality chardonnay and pinot noir restricted the product range Massoni was able to offer.

http://www.massoniwines.com/ - Massoni - Tasting Notes On Australian & New Zealand wines

In 1997 Ian and Wal Henning, founder of Taltarni and Warrenmang, engaged the assistance of the Stanford Group to develop GlenKara Estate, a 300 hectare vineyard in the Pyrenees region, which provides Massoni with the majority of shiraz, cabernet sauvignon and merlot. In 1998 the mid price Homes range was introduced. Currently, the majority of production is sold to restaurants or exported. Massoni strive for low cropping levels which not only means that the vine is able to sustain a level of crop from year to year but also able to provide better fruit characteristics as the nutrients it produces are infused into fewer grapes, producing grapes with a greater concentration of fruit flavours.

A vineyard’s soil profile and the region’s climate is a major factor that determines the quality of the grapes which will be harvested. Massoni’s vineyards are considered to be cool climate vineyards. This means that grapes mature on the vine for a longer period enhancing both the fruit flavour and the colour extracted.

Planting the appropriate varieties on a vineyard site is vital. In order to optimise fruit characteristics you need to select the correct clones of a variety. Different vine clones will effect growth rates, crop yields and the ability of a vine to withstand climatic variations such as droughts. All of which will influence a wine’s composition.

http://www.massoniwines.com/ - Massoni - Tasting Notes On Australian & New Zealand wines

A healthy vine will produce quality grapes. Poorly managed vines or over cropped vines will not only produce inferior fruit but will cause vine stress. This generally results in the vine shutting down in an attempt to recuperate. Stressed vines are known to produce well below average crop yields for the following two vintages.

Traditionally harvesting commences in early April through to late May. All vineyards are inspected prior to harvest and only Massoni quality grapes are processed. The vineyards are harvested in batches and each is crushed independently. This enables the winemakers to adjudicate whether the wine produced will be able to make a Massoni wine. It also allows rewards those that produce each vintage’s outstanding fruit. Wines that are not selected for a Massoni product are then sold off. The Massoni wines are then placed in 220 litre oak barriques where they will be matured for up to 20 months. Balancing oak and wine characteristic is an artisan skill which is nurtured over successive vintages. Although as a general rule 1/3 of Massoni wines are placed in new barriques, 1/3 in 1 year old barriques, and 1/3 in 2 year or older barriques. The winemaker will match each batch of wine to whether it requires a high, medium or low toasted oak barrique. The toasting of a barrique influences the extent of the oak sensation within a wine. Barriques are shaved each year by a qualified cooper and generally have a lifespan of up to 5 years. At a price of between $800 to $1,500, oak barriques are the highest perishable cost of any winery.

A wine’s characteristics will progressively alter with different wines maturing at different time frames. At 36 weeks of age Massoni’s winemakers will do the first of 3 barrel tastings. Whereby each barrel is assessed and scored out of 3. Barrels graded 1 out of 3 are sold as bulk wine, those graded 2 out of 3 are destined for the Homes range and 3 out of 3 will make the Massoni label. At 42 weeks and 50 weeks the wines are scored again. By this stage the Homes range will be blended for bottling whilst the Massoni wines will be retained in barriques for a further 6 – 8 months. Wines are released some 6 months after bottling. This provides sufficient time for the wines to settle and be made available for the ultimate test, the drinker's satisfaction.

http://www.massoniwines.com/ - Massoni - Tasting Notes On Australian & New Zealand wines

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