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A Shiraz of power and elegance, Heathcote Estate claimed a significant gold medal at the prestigious London International. Inspired by the amazing depth and character of Terra Rosa Shiraz, the Bialkower and Kirby families determined the most idyllic location to propogate vines for an ultra premium Shiraz to rival Australia's finest. Heathcote Estate» |
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Peter Lehmann has always been Riesling's most outspoken advocate, he has claimed best Riesling trophy at the prestigious London International on more occasions than any other, he declares Riesling to be his wine of choice if marooned on the proverbial desert island. Early picking of fruit from a superior single vineyard in the salubrious climes of Eden Valley has produced a fresh, lively Riesling, expect this captivating wine to exhibit genuine charm and offer great longevity as it narrowly missed being bottled behind Lehmann's flagship Riesling label.. Peter Lehmann» |
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Haan have claimed a breathtaking tally of world class accolades for such a small, boutique Barossa estate. Conspicuous trophies and medals at the prestigious London International, Australian Wine Producer of Year and Trophy for Best Blended Red. Haan» |
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The Moppa district was a flourishing settlement of pioneering farmers and gold miners. When the Kalleske vineyard was established in 1853, there were few schools in the region, so local parents established the Moppa Public School to provide their children with a formal education. Kalleske» |
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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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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» |
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Paringa is one of Victoria's leading estates, having claimed Royal Melbourne Most Successful Winery Trophy and earning impressive international acclaim for it's founder, the eminent Lindsay McCall. His style is defined by his passion for viticulture and devotion to the art of making nothing but the finest wines. Paringa Estate» |
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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 five most most exclusive parcels of old vine Shiraz, a secret component of the Barossa's most memorable vintages, hand picked off the De Fazio and Hillview vineyards at Belvidere and Moppa. Batches are crushed into traditional open top fermenters for a week of pumpovers, gently pressed into an extravagantly high proportion of new French oak hogsheads for two years maturation, followed by the final assemblage, unfiltered and unfined. Pirathon» |
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Sourced from Neil Steven's Glenoak property at Pokolbin, a scenically undulating site that's planted to a combination of light sand and red clay soils, widely regarded as one of the finest white wine vineyards in Hunter Valley. The oldest block was established circa 1911, the youngest plantings date back to 1965. Tyrrells» |
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David O'Leary really knows about things Cabernet Sauvignon, having claimed a Jimmy Watson Trophy and twice International Red Wine Maker of the Year. From low yielding vines up to fifty years of age, grown to superior sites within the Armagh Valley and Polish Hill River districts, the O'Leary Walker team create a powerful and complex, exquisitely perfumed and seamlessly layered Cabernet Sauvignon, framed by judicious oak and supported by graceful tannins, reflecting the idyllic growing climes of Valley Clare. OLeary Walker» |
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From one of the oldest productive blocks of Marsanne in the world, an opulent white wine of remarkable complexity. The pick of fruit from this very special patch of ancient vines is crafted into a wine that's built to age beautifully in bottle, initially brooding and water white, evolving luxurious caramelled characters while unravelling layers of flavour. Tahbilk» |
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About Krug - the Winery
Krug
Since 1843, with unique single-mindedness and sense of purpose, the Krug family has proudly cultivated the markedly individual character of their exceptional champagne
Krug’s founder, Johann-Joseph Krug, was a maverick who turned his back on a comfortable position in an established champagne house to strike out on his own. He had not only the vision, but also the talent, to achieve his ambition of creating a champagne with a taste quite unlike any other. Theirs is a living legend, a certain idea of excellence that has been quietly redefined through six generations without a break. Subsequent generations of the Krug family not merely honoured his achievement, but amplified it, bringing genuine pride and passion to their craft.
Krug today is the result of a continuity – of vision, of spirit, of passion – that is an absolute rarity in any time or place. To discover Krug is to share in that spirit, to sense that passion, to experience something truly exceptional. Intense, inspiring, individual, Krug is a revelation every time. From meticulous grape selection, through the birth of the wine in small oak casks, to the intricate process of “assemblage”, followed by long years of aging in the cellars, Krug champagne is the culmination of painstaking care and unrivalled craftsmanship.
From the grape to the glass, Krug champagne is nurtured with painstaking care and attention to detail. The Krug philosophy is, first and foremost, about a passionate commitment to craftsmanship, defined by a series of uncompromising choices which, taken together, create a taste, a style, that is as legendary as it is unique.
Of fundamental importance to the Krug style is its approach to grape selection. Krug sources its grapes, not from a few large vineyards, but from an intricate mosaic of fine-quality plots, some of which are not much bigger than gardens. This choice is based on Krug’s knowledge of the terroir of Champagne, and the fact that the same grape variety cultivated in different vineyards develops subtle nuances of flavour. As a result, the wine is more exciting – the more you drink, the more you discover. Krug knows which areas best suit its style, and endeavours to secure the best-quality supplies from those areas – indeed, some farmers have been supplying the Krug family with grapes for generations.
The grapes, selected by hand, are pressed to obtain the “must ”, which is transferred to 205-litre oak casks, individually labelled by area and vineyard. It is in these small oak casks that the wines are born. Alone among the great champagne houses, Krug still ferments all its wines in oak – not out of some slavish devotion to tradition, but because only this method can bring each and every wine so vibrantly to life. Another advantage of the first fermentation in oak is that the exchanges which take place between the wine, the wood of the casks, and the oxygen in the atmosphere naturally favour a slow, long evolution of the wine, resulting in the exceptional longevity of all Krug champagnes.
Time is the greatest luxury of all, and Krug, which has spared no effort in the making of its champagnes, now allows them all the time they need to reach maturity. For this reason, every Krug champagne is aged for upwards of six years, and in some cases much longer. Not until each has attained its perfect balance of freshness and fullness will it be released from the cellars in Reims. At Krug, a passion for the craft is also a matter of patience.
To guarantee the consistent excellence of the Krug style, despite the vagaries of climate and harvest, Krug can draw on a resource unrivalled in Champagne – its stocks of reserve wines. These are a selection of the best still wines from previous harvests, carefully stored in the Krug cellars. Like a perfumer’s library of fragrance essences, reserve wines are among Krug’s most precious raw materials, for it is the only champagne house to use them as a significant part of the structure of the blend. Above and beyond consistency, reserve wines create both harmony and complexity – indeed, for Krug, they represent the very essence of “assemblage”.
“Assemblage”, or blending, is one of the miracles of champagne, and the culmination of Krug’s craftsmanship. Different grapes from different vineyards and different years are blended together to create a whole that spectacularly surpasses the sum of its individual parts. The process of “assemblage” culminates over one week in February. It is the most crucial week of the year at Krug, on which the work of all the others depends. There can be no formula, no recipe, given that no two harvests are ever quite the same.
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