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White Label is a McLaren Vale Cabernet Sauvignon of the highest eminence, having been nominated for the George Mackey Memorial Trophy, awarded to the most outstanding Australian export. Crafted from fruit grown to some of the oldest vines at Pirramimma and McLaren Vale, it has twice claimed Gold in San Francisco and competed well against a formidable host of distinguished growths at the prestigious London International. Pirramimma» |
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After several decades of crafting Australia's most memorable vintages, Mike Press is more sanguine than ever that great wine can only come from the finest vineyards. His dedicated hands on approach means that he is personally involved in every stage of the winemaking, from pruning the vines and inspecting grapes, right to plunging the ferments and bottling his finished wine. Mike Press» |
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Characterized by its controlled power, elegance and finesse, a very special Pyrenees wine which redefines the great Cabernet virtues of stature, structure and length. The inaugural release claimed Gold and Best Wine ahead of two timeless Bordeaux icons, Chateau Mouton Rothschild and Cos d'Estournel. Taltarni» |
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An exciting innovation in a Methode traditionnelle, enriched by strawberry. A component of Pinot Noir is treated to extended time on skins for perfect uptake of charming rose colour, to be blended back with Chardonnay after primary ferments. Lindauer» |
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Leasingham have remained at the fore of Clare Valley viticulture, making great wine since 1895. They have since established an endowment of the region's most auspicious vineyards. Leasingham» |
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Zilzie know from good Shiraz, they have grown the finest fruit for decades and now retain access to the most splendid vineyards. The quality of their winemaking has claimed thirty trophies since they embarked on their own label. Zilzie» |
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Samuel Dunn was an early Amherst resident, one of the first settlers to plant grapes in the Pyreness. His land was exploited for sheep grazing, until diggers found the locality alive with gold. Amherst» |
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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» |
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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» |
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Yealands Seaview Vineyard is exposed to some of the toughest growing conditions in Marlborough, high sunshine and billowing winds wind, cool nights and low rainfalls for a smaller, thicker skinned Pinot Gris of exciting intensity. Fruit from the relatively flat, coastal L6M block, provides a pure mineral elegance to the structural backbone. Yealands Estate» |
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Enthused by a consuming desire to make great wine, Andrew Nugent honed his craft as viticulturalist and winemaker amongst the vines of McLaren Vale before returning to the Adelaide Hills, where he established his very own wineworks at Woodside. Hand crafted from fruit grown to mineral rich soils above the historic Bird in Hand gold mine, a pure Pinot Noir with superb effervescence, dominated by red berry characters, adorned by a lift of stonefruits and floral.. Bird In Hand» |
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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» |
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About Yarra Yering - the Winery
Yarra Yering
Yarra Yering is one of Victoria's and Australia's most treasured little boutique winerys, yielding little berries of enticingly flavoured grapes that are crafted into magical red wines
After a lengthy search for the penultimate terroir and microclimate, Dr. Bailey Carrodus chose a site in the Yarra Valley which seemed to meet all the requirements, grey silty clay loam with bands of gravel for good drainage, on a north-facing slope high enough out of the valley to avoid late spring frosts. The site has fulfilled all expectations producing a wide range of quality fruit, from Pinot Noir to Touriga Nacional for a fortified red wine. Most of the 12-hectare plot was planted in 1969 and the 1973 vintage was the first commercial wine produced in the valley since 1921.
The reputation of the valley in the 19th and early 20th centuries rested on Cabernet Sauvignon and Shiraz, and these were the main varieties planted, but it was essential to give Pinot Noir a go, and so a smallish area of that was in the first planting. These three grapes dominated the first three wines. Classically, Cabernet Sauvignon has always had companions, Cabernet Franc was excluded because the only Australian examples had an earthiness which was not wanted, so Malbec and Merlot were in the early plantings and later some Petit Verdot.
Shiraz on its own will develop the desired complexity with about ten years in bottle, but the Rhone Valley shows what some companions will do for it. The Yarra Yering winemakers tried some other Rhone reds, but had difficulty ripening them. Eventually they got their hands on Viognier, and there has been a small amount added to the No.2 Dry Red since 1984. Small amounts of whites were also planted, mainly for the winemakers own enjoyment, but the vineyard is predominantly red.
In 1988 four hectares of fifteen-year old Shiraz on adjacent land to the East became available and they are now known as Underhill. This quirky name is a rough translation of the name Prigorje which the previous owner had given it, in memory of the Croatian village from which he came.
The idea behind buying the Shiraz had been to increase the amount of No.2 Dry Red, but about the same time the EU recognized Yarra Yering as a viticultural sub-region in its own right, and this accolade meant that material from outside the original site could not blended.
The division of Australian vineyards into separate regions has now been reviewed and these restrictions luckily no longer apply. Later additions of 8 and 12 hectares have been incorporated into Yarra Yering.
A north-west facing slope has been terraced and planted with Portuguese grape varietals, mainly Touriga Nacional and Tinta Cao with some Roriz, Tinta Amarello, Souzao and Alvarelhao. The last addition of parcels is mostly planted to Cabernet and Shiraz, to meet the overwhelming demand for the two main blends. Other experimental plantings at Yarra Yering are Sangiovese and Barbera.
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