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| Excellent Langtons Classification. The legend continues for the stately Katnook of Coonawarra. Katnook» |
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| The highly opportune Pinot Noir vines at Bird In Hand are planted on the site of an ancient gold mine, a godsend of fortuitously fertile soils, magnificent growing conditions for stellar quality Adelaide Hill wines. Fermented in own bottle and aged five years on lees in true Méthode champenoise, the term of extended maturation imparts luxurious biscuit notes, chantilly crème and frais de bois. Bird In Hand» |
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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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| 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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| 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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| A vigorous diction of new world Chardonnay, framed within a tasteful veneer of judicious oak, crafted by an artisanal winery that's claimed best white and best red wine trophies, as judged amongst peers at the Mornington Peninsula Vignerons Association. Willow Creek offers a stylishly proportioned palate, finishing as crisp as the maritime winds which enthuse the Peninsula. Willow Creek» |
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| The first and final word in world class Barossa Cabernet, aged in a luxurious selection of completely new French oak hogsheads. The Ashmead block is so low yielding that it was almost gutted and re established to more productive plantings. Elderton» |
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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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| Campbell's Topaque is the most wickedly intense, lusciously rich elixir, laden with candied peel flavours, honeycombed fruit and amber complexities. Painstakingly crafted to the old world Solera system, a bespoke tradition of fractional blending and elevage, achieving the most indulgent concentration of flavour through a laborious racking of barrels as the angels take their share. Campbells» |
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| . . Bottega» |
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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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| Named for a rare grasshopper Sigaus childi, found only at Central Otago within the Earnscleugh gold mine tailings, just across the road from Grasshopper Rock vineyard. The site is fortuitously harsh and sufficiently challenging to make the vines work their hardest. Grasshopper Rock» |
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Haan
About Haan - the Winery
Haan
They travelled the world in search of the ultimate home, a place that would fulfil their dream of making very special wine, they kept returning to the Barossa Valley, drawn by all it had to offer
After 26 years in the Hong Kong airline industry, Baron Hans Rudolf Haan established Haan Estate Wines in 1993, acquiring 26.3 hectares near Tanunda. The original site Hanenhof was initially planted in 1853 by George Friedrich Schmidt, who purchased the property for a pound an acre. The celebrated Barossa Merlot virtuoso James Irvine, assisted in the establishment of Haan by restoring and replanting the ancient vines. He further left his legacy on Haan Estate by mentoring the winemakers. The 18-hectares surrounding Hanenhof Estate consist mainly of the sandy loam soils which dominate Barossa Valley floor. These soils have proven excellent for producing rich, luscious Shiraz and Cabernets, varieties that have made the Barossa famous throughout the world. Hans and Fransien Haan renovated an 1850s vintage farmhouse, with a cottage, studio and tennis court, to make a homestead winery with a beautiful garden.
Barossa remains a unique district that maintains many of the great traditions lost in other areas. The local Barossa inhabitants work towards a strong commitment to preserving a great vineyard heritage. Barossa is blessed with a climate that exhibits four very distinct seasons, and a wonderful sense of community where everyone works together for the common good, taking pride in the achievements of one and all. The Haan philosophy meant that Hanenhof Vineyards would be holistically managed as a true wine estate. Providing the best possible conditions in the vineyard has been the key to success, along with a clear understanding of how to achieve excellence in the winemaking.
Plantings include shiraz and cabernet sauvignon, merlot and viognier, cabernet franc, malbec and petit verdot. All of the production receives excellent attention to detail from the dedicated Haan vineyard team.
Grapes are picked at optimum maturity for each wine type, treated to a gentle fermentation and transferred into French oak barriques to mature. The barriques are housed in the beautifully designed maturation cellars that dominate the entrance to the Estate's buildings.
All vines in the Haan vineyard are cane pruned with 30 buds to the vine and vertical shoot positioning to give a ballerina effect. Water management is essential and the key to a good harvest. The grapes are harvested at their optimum ripeness and processed with as little intervention as possible. Grapes are destemmed and fermented in small batches. Elevage is in a mixture of new and older barriques and hogheads for both the Classic and Prestige range. The use of both American oak, which offers a sweeter spice profile, and French oak - which shows more savoury spices and delicate tannin profile, helps to create wines of power and elegance.
Depending on the variety, the wines may remain in oak for up to 24 months, followed by further bottle maturation prior to release, with the eventual aim that the red wines will be available at around 2.5 years of age. Most of the vines are on a simple vertical trellis system with moving wires to lift the foliage and expose the fruit to the sun for full development of flavour and character. The Haan philosophy of providing the best possible conditions in the vineyard in order to encourage the most outstanding result in the bottle has certainly been rewarded with outstanding wines. Haan ultimately triumphed with the highly coveted Australian Wine Producer of Year, followed by Trophy and Medals for outstanding successes at the London International Wine & Spirit Competition.
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