|Enter Brokenwood's response to the modern day enthusiasm for finely structured Chardonnay with more balance, lower phenolics and judicious oak. Established 1988 on the of brisk altitudes of the Orange uplands, Forest Edge’Vineyard gives its fruit to a regimen of whole bunches and wild ferments in a mix of new and seasoned French oak, powered by the splendid complexity achieved through indigenous yeasts and lees sediment battonage, its creamy mealyness makes Brokenwood the ideal accompaniement to west coast marron, truffled spatchcock or bugs mornay.. Brokenwood»|
|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»|
|A single vineyard, strongly terroir wine by maestro Ken Helm AM, from fruit picked off neighbour Al Lustenberger's property, only released under the premium black label if it reaches the highest quality benchmarks. Since 2005 the collaboration of Lustenberger and Helm has claimed more than fourteen trophies. Helm»|
|A passionate, family owned and operated winery who've been rewarded with highly coveted Royal Melbourne Gold for their impressive Langhorne Creek reds. Temple Bruer have been waving the magic wand with their brilliant efforts at Merlot, scoring further medals at the Small Winemakers and Rutherglen Wine Shows. Temple Bruer»|
|Redbrook capitalizes on the exquisite synergy derived from omniscient viticulture and sagacious winemaking. Fashioned for style, elegance and complexity, Redbrook is an ultimate expression of the vintage and of exceptional Margaret River fruit grown to vineyards which have consistently delivered the highest quality grapes. Evans Tate»|
|This enduring flagship wine can boast twenty trophys and over seventy gold medals throughout its illustrious history. Penley Steyning captures and enhances the excellence in first growth Coonawarra Cabernet Sauvignon, highlighted by rich berry tones, superior length and layers of intense flavour, a wine which achieves perfect harmony between massive intensity of fruit, mouth filling grape tannins and elegant acids. Penley Estate»|
|Named for the Chapel district of Lenton in Nottingham, Brae is Scottish for a small hill, which is what the Lenton Brae vineyard is situated on. Fortuitously placed within the very epicenter for superior Margaret River Cabernet, the site was planted after advisement from the proprietors of nearby Moss Wood, with which it shares a similar terroir and microclime. Lenton Brae»|
|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»|
|Watershed's superior vineyards span across an immense area of the choicest soils on Margaret River, the best eighty hectares were established from the ground up, with a view to vintage the most spectacular wines in the Australian west, the finest parcels of estate grown Cabernet Sauvignon are assembled for the Awakening. . Watershed»|
|Coriole is one of McLaren Vale's most eminent, artisanal estates. Consecutive vintages of Coriole Shiraz have claimed a remarkable back to back San Francisco Double Gold. Coriole»|
|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»|
|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»|
Sir Paz Estate was established by the Zapris family in 1997 at Silvan, a picturesque wine producing town of the Yarra Valley, also noted for its market gardening farms
The Yarra Valley has a rich and romantic history as a wine producing region, extending back to 1838 when the first vines were planted by Swiss settlers. By the turn of the century, some 800 acres of prime land had been planted with vines, and the region quickly developed a reputation for producing excellent table wines. Over time, the demand for fashionable fortified wines such as muscat and port increased. This resulted in many winemakers abandoning their vines, unable to earn a living from their produce. By the early part of the 20th century most vineyards in the Yarra Valley had ceased operating. With the resurgence of interest in wine in the late 1960s and early 70s, more and more vineyards were established in the area with growers planting Shiraz, Chardonnay, Pinot Noir and Cabernet Sauvignon varieties.
The most sought after area of the Yarra Valley was a unique belt of volcanic terra rossa (red) soil, famous for consistently producing wines of extraordinary flavours, wonderful bouquet, and rich sublime colour. Sir Paz Estate is situated at the heart of this belt, and is privileged to be part of the enduring history of winemaking in the Yarra Valley.
Formerly a chestnut tree grove, Sir Paz Estate was established by the Zapris family in 1997. The vineyard is located on 35 acres of red volcanic soil in the southern hills of the Valley, idyllically surrounded by cherry and berry orchards. The elevated site suits viticulture perfectly; grapes experience true cool climate conditions, ripening slowly for maximum flavour development. In some seasons, the Shiraz is picked approaching winter in mid May!
The most important element of making first class wine is in the preparation of the vineyard and fruit prior to harvesting. All of the Sir Paz Estate wines are made from grapes strictly grown in the vineyard where the Zapris Family works closely with the estate manager in monitoring flavour development and degrees of ripeness to determine harvest dates. Particular sections of the vineyard are harvested at different times, depending on the variety of the grape and seasonal climatic conditions.
All fruit nonetheless is hand-picked rather than machine harvested, and crushed immediately to minimise the effects of oxidation. Sir Paz also maintain a policy that 40% of all barrels used are new - French and American oak. The wine making processes are then based on the respective varieties and vintage attributes.
First class winemaking begins in the vineyard. This has been the maxim of Sir Paz Estate since the first vines were planted. The Sir Paz 35 acre estate has 4 distinct varieties, Shiraz, Merlot, Chardonnay and Viognier. Clonal varieties have been meticulously selected to suit terroir, and vineyard management remains the primary focus. Vines are cropped at 1 ½ tonnes per acre, and all grapes are picked by hand. It is the Sir Paz policy to grow no more than 1 to 2 tonnes of grapes per acre, maximising concerted efforts to produce the highest quality wine at all times. French oak hogsheads are exclusively used in maturation, with a minimum of 30% new oak for all red wines. Every Sir Paz Estate wine released is offered in the spirit of upholding and maintaining the stellar reputation that the Yarra Valley has today, achieved.
Whilst the property is meticulously maintained by a highly professional and dedicated team, the most significant feature of the vineyard is its rich red soil 'terra rossa', which enables the winemaker to produce very special wines. This unique aspect of the vineyard inspired the feature logo on the Sir Paz label today; red wines produced on red soil, or quite simply, red on red.