|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»|
|Excellent Langtons Classification. Winner of Australia's most coveted award, the Jimmy Watson Memorial Trophy for vintage 1992, Elderton are one of the nation's great icon winemakers. Elderton»|
|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»|
|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»|
|Gold Medal Winner at the highly prestigious London International Wine Challenge! The taste is very sweet, smooth, pronounced and delicous, just like dried raisins or rich tawny grape juice. Serve at cool room temperature with fine desserts, pastries and cake, pour liberally over the best quality ice creams. Lustau»|
|Stephen Pannell is one of Australia's most decorated winemakers, Jimmy Watson and twice Max Schubert Trophy winner, London International Winemaker of Year and Chairman National Wine Show. He found time in between tours of duty at Wirra Wirra, Tintara and BRL Hardy, to do vintage in Burgundy, at the illustrious Mouton Rothschild and amongst the grand old vines of Barolo. SC Pannell»|
|Like an uncut diamond, the Chardonnay grape lends its sparkle to the Ruinart wines. In the constant pursuit of perfection, the Ruinart House excels in the art of handling this very special grape variety. Ruinart»|
|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»|
|Vintaged from a single block of magnificent old vines on the cooler climes of Eden Valley high. Heirloom are all about identifying and rejuvenating superior parcels, a patient and painstaking approach to the resurrection of venerable elder plantings, for the realization of profoundly structured, powerful yet elegant wines. Heirloom»|
|Pietro D’orsa found work in Australia as a winegrower circa 1868, quenching the thirst of miners during the Victorian gold rush. Several generations later, Pietro's progeny returned to viticulture. Sanguine»|
|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»|
|From the home of the 2007 Jimmy Watson, prior vintages of School Block have claimed gold medals at the London International and UK Sunday Times. A deluxe assembly of Shiraz, Cabernet and Merlot from three Scarpantoni vineyards, each with a unique terroir and mesoclime. Scarpantoni»|
Mount Pierrepoint Estate specialises in making Pinot Noir wine, which is quickly being acclaimed as a quality cool climate Pinot Noir
Mount Pierrepoint was named by Major Thomas Mitchell in 1836. Mitchell arrived in Australia in 1827 to become the Surveyor-General of the colony of New South Wales, a position he held for 27 years. He was responsible for the placement of roads, bridges and towns, and as a result of leading four expeditions of exploration, he carried out most of the surveys of Eastern Australia, which lead to new grazing lands being established in southern Victoria. Mitchell named the area after Major Charles Pierrepont who served with the 26th Regiment of Foot and fought in the Napoleonic Wars. Pierrpont was killed in 1812 during the attack on the hornwork at Burgos, Spain.
In an unpublished paper, "British Military Map-Making in the Peninsular War", a paragraph explains the connection between Major Mitchell and Major Pierrepont: "The famous topopgraphers, Bainbrigge (Mount Baimbridge is located north of Hamilton), Mitchell, Freeth, Pierrepont and Colleton, to name a few, were among the early graduates of the first army educational system to be introduced to this country."
Mount Pierrepoint Estate was established by Andrew and Jennifer Lacey in 1998. The Estate is a small family owned and operated vineyard and winery, located 10km southeast of Hamilton in the Henty winegrowing region of Victoria. The vineyards are situated on the foothills of Mount Pierrepoint between Hamilton and Tarrington at an altitude of 200m and an average rainfall of 700mm.
The first vines to be planted were Pinot Noir, and subsequently Pinot Gris and Chardonnay vines have been planted. The predominantly red buckshot soils of the vineyard are derived from ancient volcanic basalt which is rich in minerals and is free draining. The vines are situated on a north facing slope, and are hand pruned and de-budded to ensure they are balanced to ripen the following season's fruit.
Andrew and Jennifer's children, Alexandra and Nicholas, are being raised on the estate, and are involved in all aspects of grape growing and wine making. The philosophy is to allow nature and seasonal variations to be expressed in the wine. Intervention is kept to a minimum enabling the natural character of the fruit to be developed over a 12 month period in french oak barrels.
The fruit is estate grown and managed for low yields of up to 1.5 tonne per acre. The grapes are hand picked, de-stemmed and fermented in open stainless steel vats. Utmost attention is given to the juice during fermentation including regular, day and night hand plunging. The wine is then very gently basket pressed and placed into a balanced proportion of new and old french oak. Malolactic fermentation occurs naturally during Spring after which the wine is lightly sulphured. The finished wine is selected as the best blend of barrels; it is bottled just prior to the following vintage and released approximately 6 months later.
Mount Pierrepoint Estate was excited about the release of Pierrepoint 2005 Pinot Noir. Pierrepoint 2005 recieved a rating of 91 in the James Halliday Wine Companion 2008, along with the following description of the wine: "Plum, Blackberry and traces of spice and forest flooor, a long, brisk finish, time still to go." It was awarded a Bronze Medal at the Australian Boutique Wine makers award conducted in Sydney. The previous 2004 vintage was judged Best Pinot Noir and best estate grown wine at the 2005 Boutique Wines of Australia competition.