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Henry Best was a highly industrious merchant and butcher who serviced Ararat miners during the Victorian gold rush. He planted thirty hectares of vine along Concongella Creek in 1866 and constructed a commercial cellar wineworks which continue to process the most spectacular vintages until the present day. The heirloom plantings of Henry Best remain productive, as some of the most historically significant rootstock in the world. Home of the Jimmy Watson 2012 Trophy, Royal Sydney 2013 Australian Wine Of Year, James Halliday 2014 Wine of Year, Distinguished and Outstanding Langtons Classifications. Remarkable for a style that's all their own, chiselled, brooding.. Carn the concongella cabernet»
Established 1853 by George Friedrich Schmidt, who acquired eighteen choice hectares of viticulture at Tanunda along Siegersdorf Road, for the peppercorn price of a pound per acre, Haan endures as one of the Barossa's quietly achieving, arcane old vineyards. Distinguished in the 21st century by a streak of prestigious industry accolades, Australian Wine Producer of Year, Gold Medal and Trophy for Best Blended Red at the illustrious London International Wine & Spirit Competition. Much of Haan's modest production is always retained by the softly spoken estate's most ardent enthusiasts. Shrewd aspirants will also seize the opportunity to retain a case or two of.. Tanunda tradition»
Established 1968 by Word War II flyer Egerton E.S Dennis, on ninety acres of McLaren Flat along the prestigious winegrowing terroirs at Kangarillla Road, the Dennis family pioneered the production of Mead alongside colleague and enthusiast John Maxwell. Dennis initially sold his harvests to some of Australia's most eminent brands before founding his own label in 1971,with the object of converting the high quality fruit into pure, estate made wines. Since establishment, Dennis Wines have collected hundreds of medals at national and international wine shows, twice claiming the revered Bushing King awards for best wine at the McLaren Vale Winemakers Exhibition. A.. Dennis of kangarilla road»
Right across the road from Jasper Hill's Emily Paddock,a precious parcel of ancient terra rosa soil was acquired and planted to vine by a baronial Mornington estate, highly accomplished growers with a consuming aspiration to grow the finest Shirazin all Heathcote. They settled on a coveted site along Drummond's Lane, strewn with unique green Cambrian shards, a sacred place to yield the top growth amongst single vineyardHeathcote Shiraz. Decades later, the vintages remain excruciatingly measured in availability. Painstakingly hand made, arcanely labelled behind the monikers, Pressings, Block F and Block C, the cherished editions of Heathcote Estate represent.. The likely lads of drummond's lane»

Elderton Estate Shiraz 2015 CONFIRM 2015 VINTAGE

Shiraz Barossa South Australia
Elderton practice a standard of viticulture that's second to none, they treat their fruit to a level of skill and quality of new oak that's emulated by the estate's peers, their most memorable vintages are renowned throughout the world of wine. Elderton collate parcels of Shiraz off a dozen blocks, the oldest dating back to 1949, to be crafted through a combination of new and old world techniques, into an approachable entry level edition, which shares a provenance with some of the great icon Shiraz wines of the world.
Crafted from fruit grown to the Elderton estate Vineyard at Nuriootpa on the banks of North Para River. The balmy Mediterranean climes, auspicious terroirs and restrained use of irrigation, combine to achieve the perfect Shiraz vineyard. Shiraz clones 1654, BVRC12 and BVRC30, are selectively harvested off vines, planted to alluvial over limestone soils and sands, throughout the cool of night at complete physiological ripeness. Grapes are crushed, inoculated and vinified in concrete open top fermenters at 20C to 28C for a week, headed down under oak boards. The finished wine is matured two years in a mix of seasoned and new 500 litres French and American oak puncheons.
Vibrant dark purple colour. A nose of black forest fruits, chocolate and subdued vanilla toasty oak notes. A full bodied, rich and classically structured Barossa Shiraz, well supported by propitious tannins and framed by a veneer of new American oak. Its plum lined, bramble and spice flavoured palate, finishes juicy and lingering on a length of chocolatey Barossa fruit characters.
Elderton
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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.

Elderton

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.

Elderton

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.

Elderton