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Have you ever imagined yourself sipping on a luscious effervescent red wine? Vixen makes makes it very real. Your friends will be jealous, past party escorts will seem dull by comparison and all eyes will be on you as you stride into your next party with Vixen on your arm. Fox Creek»
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»
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»
The dedicated team at Bird in Hand are driven by a determination to grow into one of the world's great wineries. Proprietor Andrew Nugent lives and works among the vines and the winery. Bird In Hand»
Villa Maria possess the magic touch with Pinot Gris, regularly clearing international wine events of prestigious trophies. Private Bin has been included in the Decanter Top 50 Best Under £10 and identified as a Decanter favourite. Villa Maria»
The historic goldfields at Beechworth are now delivering a different type of gold, in the form of suave white wines with panache and style. Pinot Gris has taken well to the cooler climes and mineral rich soils atop the steeply sloped aspects. Brokenwood»
A passionate, family owned and operated winery who've been rewarded with highly coveted Royal Melbourne Gold for their impressive Langhorne Creek reds. Temple Bruer have been waving the magic wand with their brilliant efforts at Merlot, scoring further medals at the Small Winemakers and Rutherglen Wine Shows. Temple Bruer»
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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Yealands Seaview Vineyard is exposed to some of the toughest growing conditions in Marlborough, high sunshine and billowing winds wind, cool nights and low rainfalls for a smaller, thicker skinned Pinot Gris of exciting intensity. Fruit from the relatively flat, coastal L6M block, provides a pure mineral elegance to the structural backbone. Yealands Estate»
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It was the great Cabernet wines of Bordeaux which inspired Bill Taylor to diversify from imports and retail into the highly fraught pursuit of grape growing. An ardent enthusiast of Chateau Mouton Rothschild, Taylor had a keen enough palate and nose to determine that the most auspicious lands for Cabernet Sauvignon were amongst the idyllic rolling pastorals of Valley Clare. Taylors»
Pondalowie
Pondalowie Shiraz $347.88/Case of 12
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Available by the dozen
Shiraz by Pondalowie of Bendigo. Pondalowie has fantastic palate structure, balance and length, matured in older oak barrels to retain the rich fruit concentration. Pondalowie was established with particular wines and styles in mind. Dominic and Krystina Morris have spent many years working consecutive vintages in Australia and Europe. A profound construct of Bendigo Shiraz, rich and complex with lovely integration between intense dark fruit flavours and fine, ideally suited to juicy meats, trimmed by caramelised onion and dressed in red wine jus.
FromPondalowie
VarietalShiraz
RegionBendigo / Victoria
EachDozen
28.99 347.00

Pondalowie

http://www.pondalowie.com.au/ - Pondalowie - Tasting Notes On Australian & New Zealand wines
Dominic and Krystina Morris are a young winemaking couple with a passion for making interesting, premium red wines

They met while working vintage in the Barossa Valley and together spent many years travelling and working consecutive vintages in Australia and Europe. It was on their regular end of vintage holiday to the beautiful Pondalowie Bay on South Australia’s Yorke Peninsula that the pair made the decision to funnel their enthusiasm and experience into a vineyard and winery of their own. They chose the Bendigo region in Central Victoria and with family support set about establishing 25 acres of vineyard with grapes varieties that they were passionate about. The winery is named Pondalowie after the special place where they decided to turn their dream into reality.

http://www.pondalowie.com.au/ - Pondalowie - Tasting Notes On Australian & New Zealand wines

Owner winemakers Dominic and Krystina Morris make an impressive winemaking team. Both bring to Pondalowie unique skills and experiences gained from their strong wine-industry backgrounds. Krystina has a degree in Oenology from Adelaide University and has worked as a winemaker in South Australia’s Barossa Valley and McLaren Vale regions as well as in the Alentejo and Douro regions of Portugal.

Dominic has experience in many aspects of the wine industry but found working in red wine production the most rewarding. He bolstered the knowledge gained from working in the red wine cellars of some of Australia’s long established premium wineries with vintages in France and the Alentejo and Douro wine regions of Portugal. When the Douro Valley winery he worked for, Quinta do Crasto, won “International Red Wine of the Year” for their 1995 Douro Red wine, Dominic was invited to continue working for them as winemaker. He accepted and now flies three times a year to Portugal to oversee the winemaking at Quinta do Crasto and has helped them achieve their reputation as one of the leading table wine producers in Portugal.

Custom designing, establishing and hand maintaining the vineyard has allowed the Morrises to produce specific wine styles, blends and premium quality wine

Two vineyards were established at Bridgewater on Loddon, a town 40km North West of Bendigo in Central Victoria. The 10 acre property owned by Dominic’s parents was planted in 1996 using cuttings of Shiraz, Cabernet and Malbec propagated from 30 to 100 year old non-clonal vineyards known to be producing exceptional fruit. The grapes from this vineyard now contribute the principal components of the Shiraz Viognier and Cabernet Malbec wines.

http://www.pondalowie.com.au/ - Pondalowie - Tasting Notes On Australian & New Zealand wines

In 1997 they began planting a 20 acre property using the best clones available of Shiraz, Tempranillo, Cabernet and Viognier. The grapes from this vineyard produce the Shiraz and Vineyard Blend wines, contribute Viognier to the Shiraz Viognier blend and of course produce the Tempranillo wines, the unwooded MT and, if the vintage conditions are suitable, the Special Release Tempranillo.

Co-fermentation is a winemaking technique used by Dominic and Krystina to produce their multi-varietal wines. Harvesting and then fermenting two or more grape varieties together integrates the individual varietal flavours and produces superior balance and texture in the resulting wine. This technique is used to produce the ‘Vineyard Blend’, Shiraz Viognier and whenever possible the Cabernet Malbec wines. Malbec tends to ripen earlier than Cabernet so it is not always possible to co-ferment this wine.

Once harvested the grapes are crushed gently, to retain some whole berries, into fermentation bins of half-tonne capacity

Fermentation may commence naturally in the freshly crushed grapes before being inoculated with cultured yeast strains selected specifically for each grape variety. Once active, the ferment is ‘dumped’ from the half-tonne bins into either one of the fermenters specially designed by Dominic and Krystina or into a stainless steel open fermenter. The dumping action enhances the colour extraction from the young ferment and ensures a thorough mixing of the various half-tonne ferments, especially when varieties are being co-fermented.

Continual tasting of the ferment determines the frequency of hand plunging, ‘drain and return’ and skin contact treatments the ferment receives. Generally, the ferment is left ‘on skins’ for between 6 to 24 days, during which the temperature is allowed to increase from around 20°C to 30°C. Malolactic bacteria are inoculated during the final stages of the primary fermentation.

http://www.pondalowie.com.au/ - Pondalowie - Tasting Notes On Australian & New Zealand wines

At the Pondalowie winery modern twists added to traditional European winemaking techniques ensure that the wines from this passionate team have great complexity and depth.

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