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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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| A solid Cabernet Sauvignon with profound structure and vigorous fruit, the essential Coonawarra style, exuding rich bramble, berries and cassis aromas characters over soft, elegant tannins. Extended maturation in the finest French oak contributes to the wine's overall balance and drinkability. Hollick» |
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| . . Bottega» |
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| 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» |
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| Crafted by a rising star of the Padthaway region, recipients South Australian Cabernet Of Year Trophy and runner-up South Australian Wine Of Year. Their commitment has not gone unnoticed by the global industry press, Decanter has identified Browns as one of the Hottest Wineries to Watch. Browns of Padthaway» |
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| Meshach William Burge 1843-1942, was Grant's great grandfather, a central figure in establishing the Burge vineyards and estate. He was eleven years of age when his family moved from Wiltshire to the Barossa, where he toiled to develop what has grown into a thriving viticultural, wheat and sheep property near Lyndoch. Grant Burge» |
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| Longview are one of the most highly awarded wineries in Adelaide Hills, having claimed trophies and medals at conspicuous national tasteoffs. The predominantly northeast facing slopes and valleys, combined with the cool climate of the Adelaide Hills and superior winemaking practices, have produced outstanding vintages. Longview» |
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| 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» |
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| The seemingly countless, memorable vintages of Delatite have claimed a litany of trophies, accolades and rave reviews throughout the world of wine. Her first vines were planted in 1968 on a picturesque rise overlooking the vistas of Mt Buller. Delatite» |
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| 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» |
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| 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» |
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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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About Jasper Hill - the Winery
Jasper Hill
The aim is to make great wine, with the preservation of nature's flavours, complexities and balance by using minimal intervention in the vineyards and in the cellar - to allow the individual vineyard's sense of place to express itself
Jasper Hill are produced entirely on the estate using organic/biodynamic principles. The estate produce their own organic compost and have never used synthetic chemicals on either the vines or the soils, since vineyards were planted in 1975. Viticultural practices are as close to nature as possible: own rooted vines (ie. not grafted on to American rootstocks to confer Phylloxera resistance), no irrigation whatsoever, minimal tillage, natural inter-row mulching leading to broad bio-diversity, in turn giving depth and intensity to our wines. Only hand pruning of the vines and hand harvesting of the fruit can allow the human connection to the living soil.
The soils are derived from Cambrian age basaltic rock (500 million years). Quite rare in the world and particularly in Australia, here they are unusually deep (4metre), red coloured, well drained, gravelly loams on undulating hillsides, but with good moisture retention. They occur in a narrow, non-contiguous strip between two naturally occurring North/South faults, typically only a few hundred metres wide. The faults give rise to a complex mineralogy.
Soil organic matter is high, allowing great bio-diversity in micro flora and fauna and supporting large earthworm populations - all beneficial for natural soil fertility. No synthetic chemicals have ever been applied to the soil or vines; the vineyards are totally organic; no insecticides, no herbicides, no synthetic fungicides and no artificial fertilisers.
The soil surface is either covered in mulch derived from vine prunings, leguminous cover crops and native grasses, or is lightly cultivated, with aeration. Minimal tillage is practiced, within and between vine-rows, using lightweight 4WD tractors to minimise soil compaction. Minimal intervention is used during fermentation and maturation, allowing terroir or earth character of the individual paddock or plot to emerge in the wine. More importantly the grapes at harvest are flavour ripe, regardless of sugar ripeness.
The vines have a sunny, open, balanced canopy that keeps fungal diseases at bay and eliminates the need for summer pruning, leaf plucking and crop reduction. All picking and pruning is carried out by hand by wonderfully skilled people from the district. All vineyards are unirrigated and rely on natural rainfall only. Underscoring the quality of the soils, at vintage the grapes retain high levels of natural acidity. Acid adjustment is rarely ever needed, even when sugar levels reach 14 Baume or higher.
Both Emily's and Georgia's Paddocks are on elevated hillsides at an altitude of 320 metres (1000 feet) and are approximately 1 km apart. Emily’s Paddock has a NE aspect and shallower soil, while Georgia’s Paddock has a NW aspect and the deeper soil. The vineyard at Cornella, is 20km north of Emily’s Paddock, within the Heathcote Region and on the same Cambrian soil, with an altitude of 330 meters and a NE aspect. Emily's Paddock is three hectares of Shiraz including around five percent Cabernet Franc, yielding about two tonnes per hectare (14hL per hectare), planted in 1975/76. Georgia's Paddock is twelve hectares of Shiraz yielding about three tonnes per hectare (20hl per hectare). Three hectares of Riesling giving about three tonnes per hectare (20 hL per hectare). Planted in 1975/76 with further small plantings done after the vineyard was ravaged by bushfire in 1987. One hectare each of Semillon planted in 1992, and Nebbiolo planted in 1993. Cornella Vineyard is four hectares of Grenache planted in 1998.
All fermentation is carried out by indigenous (native or wild) yeasts present on the grape skins. All pressings are returned for completeness of the wine. The red wines are then racked off gross lees into small French and American oak barriques (20 percent new each year) for oak maturation of about 15 months with no racking or fining or filtration. Malolactic fermentation occurs naturally in the barrel without any inducement during late spring. After blending, they are given a coarse filtration just prior to bottling on our own state-of-the-art equipment.
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