|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 wines of Wignall were met with resounding success from the first release, inaugural vintages saw amazing results, attracting conspicuous gold medal and trophy victories. Fruit driven and voluptuous to drink, Wignall have refined the style of their Albany grown Cabernet Merlot to be perfect for today's palates. Wignalls»|
|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»|
|Howard Park is internationally feted as one of the new world's great Riesling wines, achieving superstar status after claiming highly coveted gold medal at the prestigious London International. Riesling was Howard Park's first vintage, it remains the Australian west's most enduring white after over three decades of superlative editions. Howard Park»|
|The inaugural release of Hanging Rock Shiraz was vintage 1987 and what an event it was, immediately claiming gold and inspiring comparisons to Grange by the industry press. From from fruit grown to the estate Athols Paddock, a complex Heathcote style, more Syrah than Shiraz, boasting several trophies and over fifty gold to its distinguished history, big, powerful and rich, yet exhibiting an elegance and finesse that's rare in Australian wine. Hanging Rock»|
|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»|
|Twice Gold Medal Challenge International du Vin! Moscatel and Gewürtztraminer grapes, grown to estate vineyards on the mountains of the Upper Penedes, form the backbone of fruit for Viña Esmeralda, a delicate but strunningly fragrant wine. The dry fig and raisin characters of Moscatel de Alejandría give Esmerelda it's luscious and flavourful palate, fleshed out by the orange of Frontignac or Moscatel de Grano Menudo as the Spanish say, further enhanced by the complex aromaticness and spice of the vivacious Traminer.. Torres»|
|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»|
|Bloodstone was originally intended for the UK Oddbins retail chain. It turned into a runaway success and went on to claim a litany of international accolades, 5 Cuisine Magazine Stars & Best Buy, as well as Gold & Double Gold at the prestigious San Francisco International. Gemtree»|
|There's a single block of Montepulciano along Bird In Hand Road at Woodside in the northern Adelaide Hills, a warmer site with rocky, well drained soils, perfectly suited for Italians. The seaside influence of Gulf of St. Bird In Hand»|
|. . Bress»|
|Paringa Estate has established an unassailable repute over the last twenty years as one of the leading small winery vineyards in the country, named Australian Winery of the Year by James Halliday. Paringa Shiraz won a total of six trophies including Best of Show at the 2006 Royal Sydney, sweeping the field with five Gold Medals and five Trophies, including the prestigious Best of Show and Best Shiraz at the 2009 Royal Sydney, as well as Best Shiraz Trophy Royal Melbourne. Paringa Estate»|
In the 1960s, with farming on a continuous downturn, Ian Summerfield sold a section of the Summerfield property to Walter Henning
Ian Summerfield took a keen interest in Henning's activities, and in 1969 that land was planted with Taltarni's first vines. Consequently to this day, the Summerfield vineyard shares its borders with the Taltarni estate. 1970 heralded a decade of great change for many Australian families, and for the Summerfield clan, it was a watershed year that welcomed a new era.
Ian Summerfield felt that Walter Henning had exposed him to an enterprise that could bring the family prosperity amidst challenging times for the farming industry. Planting grapevines seemed a viable alternative to the other crops Ian and his family had previously produced, and he proceeded to plant 10 acres of predominantly Shiraz vines, which his two sons would grow up amongst in the years to come.
Ian's plan was to grow the grapes with a view to selling the harvests to Taltarni or Seppelts, and he proceeded to sell the early harvests to Great Western (now Seppelts) and Chateau Remy (now Blue Pyrenees). However, he had faith that the winemaking industry was going to take off, and acknowledging that he had little understanding of how to turn the grapes into wine, Ian set about building his own winery and sort the advice of a winemaker with veritable celebrity status in the industry, Leo Hurley.
With 50 years experience as a winemaker at Seppelts, Leo Hurley provided Ian Summerfield with excellent counsel and exceptionally good advice
Hurley's tutelage helped cement the Summerfield ethos of minimal intervention with the vines, and it is this methodology that Ian refers to constantly today. Additionally, Drew Noon - who was appointed State Oenologist and is one of Australia's few Masters of Wine - played an important role in the development of Summerfield. Noon continues to be involved with the Summerfield family, returning frequently to the property at Moonambel.
Ian's eldest son was encouraged to pursue greater interest in winemaking. Craig commenced his studies in viticulture and winemaking in Maryborough, and went on to study at Roseworthy Agricultural College in Adelaide. Craig's commitment to acquiring an academic understanding of viticulture and winemaking further inspired Ian to plan, build and develop the winery. Craig's academic understanding of oenology perfectly complemented Ian's practical experience and knowledge of the grapes.
Ian Summerfield had come to love the vines and nurtured them with the dedication and commitment a parent has for a young child. Consequently, it wasn't until recently that he relinquished his position as head winemaker at the winery. In 1987, Ian's youngest son, Mark Summerfield, was visiting the winery from Adelaide on the premise that he would be staying a short time before moving on to Sydney. But Mark found his father's passion for the grapes and for the business infectious and has remained at Moonambel since. Mark has learned the art of blending and winemaking under his father's guidance, ensuring the preservation of the techniques and philosophies Ian developed with Hurley and Noon.
As a small producer, Summerfield doesn't always qualify for wine shows but, when it does, its wines are rarely without reward
In late 1998 Summerfield won 4 silver and 3 bronze medals in Melbourne, Perth, Ballarat and Seymour for the '97 Shiraz, Cab Shiraz and Cab Sauvignon. In 1998, James Halliday selected Summerfield 1997 Shiraz in his top 100 wines in Australia, and made special mention of the Cabernet Sauvignon.
In 1999, The Age newspaper published it's Epicure 'Uncorked' section listing the Summerfield '97 Shiraz as their pick for the 'Best Red'. The phones rang hot and the cellars were emptied in two days. The article went on to say "A terrific mouthful of Pyrenees magic. This is a big, rich red that's already fascinatingly complex, with blackberry, vanilla, fruitcake and mint aromas and flavours. It's smooth and inviting and great now, but is sure to unfold much more if cellared, drink over the next 15 years and more!"