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| Perennially awarded trophies and golds, Penfolds Grandfather Liqueur Tawny, a blend of the finest old tawnies and aged in small oak casks, honours the proud tradition that is Australia's leading fortified wine. The rich yet delicate fruit character harmonises perfectly with pronounced aged rancio complexity to produce a truly remarkable aged liqueur tawny.. Penfolds» |
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| Charles Cimicky was inspired by his father to take over the reins at the family estate, and the good wines started turning into awesome wines. Today, Cimicky is one of the most meticulous winemakers in South Australia. Charles Cimicky» |
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| Parcels of Grenache fruit with great intensity of flavour are blended with refined Palomino grapes to create Vera Viola Oloroso, the richest and sweetest of sherry styles. Extended maturation using a traditional Solera system results in a rich, full-bodied wine with a delicate balance of sweet honeyed flavours, aged rancio complexity and a lifted dry finish. Seppeltsfield» |
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| By the early sixties, Penfolds Grange had secured its future. The experimental work carried out by Max Schubert left lasting impressions. Penfolds» |
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| Belford Vineyard paradoxically produces the bigger yet softer of all Tyrrell's premium Semillon wines. Belford is the Hunter Valley archetype, showing a tightly structured palate with considerable length and breadth of citrus honey flavours. Tyrrells» |
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| Noble One is a national icon and one of the world's great dessert wines. It caused a sensation when first released, has since claimed many distinguished trophies and won much prestige for Australian wines.. De Bortoli» |
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| A Shiraz of power and elegance, previously winner of prestigious gold at the London International. Inspired by the amazing depth and character of Heathcote 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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| Previous vintages have claimed Trophy Citadelles du Vin France and multi Gold Montreal, Singapore, UK, Russia & Japan. A wine with exuberant aromas of gooseberry, grapefruit and pineapple, complimented by rich flavours, impressive weight and excellent length.. Gravitas» |
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| Mt Burrumboot was going to be a legend from the very outset, the inaugural vintage of this magic Shiraz claimed Gold in San Francisco. An awesome example of Heathcote, the earliest editions all showed fantastic aromas, intense fruit, and true finesse. Mount Burrumboot» |
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| A staple on fine wine lists everywhere, one of Marlborough's most palatable exponents, having claimed top gold at the Washington International Wines for Oysters Competition. The philosophy of Oyster Bay is to produce fine, distinctly New Zealand wines, elegant and assertive, laden with glorious fruit flavours. Oyster Bay» |
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| The inaugural release was 1987, and what a vintage it was, immediately claiming gold and winning comparisons to Grange Hermitage by the wine press. And so the legend was born. Hanging Rock» |
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| David O'Leary and Nick Walker amassed over three hundred gold medals and sixty trophies between them, including the prestigious Jimmy Watson. A shared confidence in the quality of Clare Valley fruit was the catalyst for them to establish their own winery. OLeary Walker» |
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About Elderton - the Winery
Elderton
Based in the heart of Australia's Barossa Valley and boasting vineyards over a century old, Elderton is a producer of some of the world's great wines
Winner of Australia's most coveted wine award the Jimmy Watson Memorial Trophy (1993) and the prestigious London International Wine & Spirit Competition's World's Best Shiraz Trophy (2000), Elderton remains proudly owned by the Ashmead family. The Elderton Vineyard is located on the banks of the North Para River, which is on the southern edge of the township of Nuriootpa. The Barossa Valley's climate is classified as Mediterranean, which amounts to warm summers (average temperature in January is 25°C to 35°C) and cool wet winters with an annual rainfall of 550 mm. The vineyard was planted in 1904 by Samuel Elderton Tolley, with a view to supplying Barossa wineries with premium fruit. After a period of neglect, the Ashmead family purchased the vineyard in 1979 and went about restoring it to its former glory. Modern viticulture practices were employed and the vineyard began to flourish.
The inaugural 1982 vintage is now considered a collector's item. The first Command Shiraz followed suit in 1984 making it one of Australia's oldest blockbuster wines. Elderton went on to be distinguished by Australia's most coveted wine award the Jimmy Watson Memorial Trophy (1993) and the prestigious London International Wine & Spirit Competition's World's Best Shiraz Trophy (2000). In 2003 Elderton finished building its own winery in Nuriootpa, formerly a Penfolds site. Elderton was now able to grow, produce and bottle wines all on the family estate. This means a greater to attention to detail.
The vineyard now comprises 70 acres with the principle varieties being Shiraz, Cabernet Sauvignon and Merlot. The majority of the vineyard is between 40 and 100 years in age. This age, combined with minimal irrigation, produces rich, concentrated fruit for exhibiting classic varietal characters. The majority of the vineyard is planted east to west, allowing the breezes from the Barossa ranges to flow through the rows rather than across them. These breezes assist with canopy management.
The real strength behind the Elderton success is the ancient 72 acre Barossa Floor Vineyard, which produces fruit of the highest quality year in year out. Each block on the property is cherished but the two standouts are the 104-year-old Command Shiraz block and the 64-year-old Ashmead Cabernet Sauvignon block. Some of the older blocks on the vineyard are planted with unknown clones, however, all plantings since 1949 are Shiraz 1654, BVRC12 or BVRC30, with the Cabernet Sauvignon being G9V3 or LC10. The trellising used throughout the vineyard for recent plantings is simply a double wire vertical with single wire trellising used on earlier plantings.
Following fast on the heels of the estate's world renown reputation for red wines, Elderton is gaining a reputation for white wines. The white grapes are mostly all picked in the cool of the night to ensure that they come into the winery at the right temperature. They are crushed at this temperature, where some whole bunch pressing is also done and only the free run juice is used, which in most instances is fermented at cool fermentation (14–16°C) levels.
The red grapes are also picked in the cool of the night, much of the old vine stock is hand picked to ensure the longevity of the vines and integrity of the fruit. They are crushed and fermented in open concrete, static stainless steel fermenters, or limited amounts of barrel fermentation. These ferments are temperature controlled (normally 20–24˚C) before they are fermented to dryness. The wines are then pressed off in the air bag presses releasing most of the colour and complex tannin structures before being blended back into the total blend. The wines are then pumped over to temperature controlled maturation cellars and carefully monitored before further blending and bottling. The best French and American oak and all barrels are benchmarked annually by the winemaking team and the respective coopers to ensure that the oak complements the wines fully.
Stainless steel crushers, centrifuge, air bag presses and temperature controlled stainless steel static fermenters complement the already existing 60 year concrete open fermenters that help shape the wines of distinction. The site also now has a modern lab with a full time lab manager assessing where the wines are at any stage of the process. In 2006, Elderton gained organic certification as a wine processor from the Australian Certified Organic organisation, the first step in the process of working towards a changeover to biodynamic farming techniques.
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