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Whole bunches and oak barrel ferments, the costly extravagance of three years tirage on sedimentery yeast lees, each bottle individually riddled by hand, disgorged and sent to cellar for the ultimate indulgence of extra age before release, Pamela is the zenith of the sparkling winemaker's art. Her luxurious effervescence exudes brioche, tarte tatin and French boulangere, her creamy textural mousse unravelling ribbons of rich yeasty autolysis, crème caramel and baked fruits. Wicks» |
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Stella Bella have won resounding critical acclaim and a reputation for producing artisanly crafted Margaret River wines of great expression, personality and quality. Stella Bella have established an almost peerless reputation after receiving numerous accolades at significant competitions, including coveted Gold and Mission Hill Trophy at the London International, the only southern hemisphere Chardonnay to win such a prestigious award.. Stella Bella» |
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Don Lewis spent thirty five years crafting the nation's most memorable vintages while at Mitchelton. Nowadays he travels to Spain each year where he makes wine for Merum Priorati, returning to Australia just in time for vintage. Tar Roses» |
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Grove Estate became the go to vineyard for esteemed national brands on the hunt for stellar quality Hilltops Shiraz, some very choice parcels of Grove Estate found their way into the winner of the Finest Australian Shiraz Trophy. Immediately identified by early settlers who planted vineyards and made great wine, the Hilltops are renowned for a unique confluence of superior winegrowing aspects. Grove Estate» |
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Originally planted during early settlement, the sandy loam soils of Haan Vineyard yield an outstanding quality of Shiraz. Fortuitously positioned along the hallowed mile of Siegersdorf Road, mid way between the ancient winegrowing hamlets of Angaston and Tanunda, the heirloom parcels once known as Hanenhof, have claimed significant trophies at the prestigious London International. Haan» |
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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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A collation of superior vineyard parcels, crafted by a boutique estate which has been recognized as one of Australia's leading wineries. Clonakilla are dedicated to making distinctive, handcrafted wines, only ever released in limited quantities, anything by Clonakilla can be hard to find, but they are worth the search. Clonakilla» |
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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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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» |
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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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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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Adam Jackson bought the first blocks of land at the heart of Marlborough and took up farming in 1855. His wife planted a gumtree along Jacksons Road, it remains a regional icon and can be seen on the Jackson estate label. Jackson Estate» |
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Claymore
About Claymore - the Winery
Claymore
Claymore was established in 1991 when the founding partners, who were medical practitioners, realised they could not change water into wine!
They purchased their first 11 acre vineyard at Leasingham in the Clare Valley in 1991. The terra rosa soils (red loam) on a limestone bed, support 70 year old grenache, riesling and shiraz vines. The vineyard is non-irrigated with yields low averaging 1.5 to 2 tonnes per acre. They started making a little grenache, and a little bit of riesling in quantities which the ordinary family would finish in a few months. Claymore still produce limited quantities, but over time the Claymore range has expanded to include a wide range of premium Clare varietals, filling out this boutique winery's portfolio.
In 1996, upon meeting a local identity nicknamed Bluey, Claymore Wines invested in the forty acre Kupu-kupu site at Penwortham, a premium vineyard which grows good quality shiraz, merlot and grenache vines. With brown loam soil over slate and very little surface water, just magnificent terroir for growing concentrated rich fruit, Kupu-kupu has become the Graceland of Claymore Wines, the home of many modern classics.
The first commercial releases of Claymore began in 1997 under the possibly misguided premise that this could be a path to early retirement. Now almost 10 years on thoughts of retirement may be premature! Desparate lots of parched fruit are high maintenance, but Claymore have not looked back with regards to the quality of their award winning fruit. Non-irrigated, the vineyard yields only small volumes per tonne (no more than 2 tonnes per acre) but this is more than compensated for by the quality of the wines produced.
Claymore is a Clare Valley winery, a region with wine heritage dating back over 160 years, the first vines planted in 1842 by James Green, a servant of the districts pioneer John Horrocks. The region comprises a series of valleys with altitudes ranging from 300 to 500 metres. The climate is moderately continental with cool to cold nights and warm to hot summer days. Rainfall is predominantly in winter-spring (June to September) with an annual average from 430-630 mm. The average summer daytime temperature is 29 degrees, and 13 degrees in the winter.
All the Claymore's grapes are sourced from their own vineyards in the Watervale and Penwortham region with some fruit coming from premium grape growers around the Clare Valley. Each Claymore release is titled after a favourite rock album of the winemaker, the wine often reflecting the melodies and rhapsodies of it's namesake.
Claymore strive for excellence in the quality of fruit, processing limited yields of the most excellent possible material through a combination of traditional and modern wine making technique. Claymore's award winning editions including the Joshua Tree Riesling, the Dark Side of the Moon Shiraz and the Nocturne Grenache Shiraz. It is an amazingly satisfying experience to savour the flavours that capture the vibrance of these wines, made from premium fruits.
The underlying philosophy at Claymore Wines is to keep things fun (something they admit to taking their fun quite seriously) but Claymore have always maintained similarly serious standards for their award winning wines, serious wine. Claymore's exemplary attention to quality has resulted in wide acclaim from industry peers, and around the wine show circuit.
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