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Right On Red Hill»
Lindsay McCall's enthusiasm for great wine began in the 1970s, he established his first Mornington plantings in 1985 on the site of a derelict orchard at Red Hill along Paringa Road. From day one, McCall focused on exactingly managing the soils and the vines, after completing his day job as local school teacher. His affinity for the land and astonishing feel for winemaking produced monumental vintages of Pinot Noir, which propelled the exquisite range of Paringa Estate wines to international renown. McCall works closely with Mornington's finest vignerons to nurture better standards of viticulture and deliver finer vintages with each harvest. Limited yields of.. Exquisite editions by the master of mornington»
Hues Of Healesville»
Planted to the tranquil Shangri-La of a sun warmed slope in Yarra Valley, TarraWarra was established 1983 by the founders of the Sussan and Sportsgirl brands. Philanthropists and patrons of the arts, Mr and Mrs Besen, AO and AO respectively, took a highly aesthetic approach to the pursuit of viticulture. Healthy soils and happy fauna were the means to an end, good wine comes from a sound ecology, but great wine needs the inspiration of a holistic engagement with the arts. It is here at Healesville that habitues can savour the Sauvignon while immersing themselves amongst the work of our national masters. A costly collection of canvas by our merry Messrs Boyd.. Take the trek to tarrawarra»
The Case For Kalleske»
Long Standing Members of the elite Grange Growers Club, Kalleske's are one of Barossa's leading Shiraz growers, providing fruit from the most memorable vintages to Penfolds for decades. After five generations, Kalleske have begun to reserve the pick of crop for their own label, a highly limited luxury range destined for the most discerning connoisseurs and Shiraz enthusiasts in the know. Kalleske have collated parcels from distinguished vineyards in the ancient hamlets of Moppa and Greenock, Belvedere and Stonewell, Seppeltsfield, Koonunga and Ebenezer, superior old sites which have been husbanded by the same families for generations. Open top ferments, basket.. Superior value in old village barossa shiraz»
Man On A Mission»
Graeme Melton and a mate were travelling across South Australia in 1973, their EH Holden was in dire need of maintenance and Graeme took up casual work at a passing winery. The site supervisor was Peter Lehmann and young Graeme had his epiphany on the road to Barossa Valley. Lehmann suggested that Graeme change his name to Charlie and take the pilgrimmage to Vallee Rhone. Charlie became prepossessed with the culture of old vines Grenache, Shiraz and Mourverdre. He returned to the Barossa, at a time when old vineyard fruit was made into flagon Port and growers were destroying their historic sites in return for government grants. Charlie emabarked on a crusade.. Melton makes a mean mourvedre»

Cloudy Bay Pelorus Vintage CONFIRM VINTAGE

Cloudy Bay Pelorus Vintage - Buy
Chardonnay Pinot Noir Wairau Valley New Zealand
The tradition dates back to 1770 when Cloudy Bay was charted by Captain Cook. Made in limited quantities and released at four years of age, Pelorus is one of New Zealand's flagship wines. Harvests of Chardonnay and Pinot Noir are sourced from distinguished Wairau Valley vineyards to be fashioned into a sophisticated wine with tempting bouquets, exciting mousse and exquisite, lasting finish.

Currently
Unavailable
Ten clones of Pinot Noir and five of Chardonnay are harvested off predominantly four-cane vines grown to properties at Rapaura and Fairhall. All blocks must be picked at ideal ripeness levels, displaying great flavours and natural sugar/ acid balance. Grapes are pressed without crushing, juices are given a short settiling period and racked. A warm primary vinification in a combination of fermenters and mixed format old French oak vessels is followed by spontaneous malolactic. Parcels are matured for nine months on lees prior to assemblage. The final wine is tiraged in Decmber using prise de mousse yeast and subsequently aged on lees for three years prior to degorgement.
A light, gold colour behind the fine, elegant bead and persistent mousse. Rich and complex aromas of brioche, nougat and almond biscotti, overlying subtle red apple and citrus fruit. A deliciously creamy palate structure, balanced and focused by a fine acid backbone. The style is generous and full bodied, brimming with richly concentrated fruit complexity, refined effervescence and long, elegant finish.
$40 To $49 Sparkling All Regions
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Cloudy Bay
Cloudy Bay Vineyards was established in 1985 by Western Australia's Cape Mentelle, and is today part of Estates & Wines, The Moët Hennessy Wine Division

Cloudy Bay farms 200 hectares of vines at three carefully selected sites. Vineyards planted in 1986 surround the winery in the Wairau Valley at Rapaura, with additional plantings at nearby Renwick and in the Brancott & Omaka Valley's, in the southern foothills. Five long term contract growers also work closely with Cloudy Bay. The main varieties grown are sauvignon blanc, chardonnay and pinot noir with lesser quantities of riesling and gewurztraminer.

Cloudy Bay

Cloudy Bay takes its name from the bay at the eastern extremity of the Wairau Valley. It was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770. The wines of Cloudy Bay are exported to more than 30 countries worldwide, the principal markets being Australia, United Kingdom, USA, Europe and Japan. Cloudy Bay will continue to expand its operations and the company believes that the continued success of Marlborough lies in the production of premium wines from varieties best suited to the region.

The Wairau Valley of Marlborough is synonymous with the world's finest sauvignon blanc and it was this variety that inspired the establishment of Cloudy Bay Vineyards in 1985. Cloudy Bay Sauvignon Blanc played a significant role in establishing this international reputation and is consistently regarded as one of the region's finest. The Cloudy Bay team combine meticulous viticulture, modern winemaking technology and traditional vinification techniques to produce a style notable for its structure, complexity and fine balance. Cloudy Bay Sauvignon Blanc is an elegant aromatic wine with appealing fruit and crisp acidity.

Pelorus is the premium quality sparkling wine label of Cloudy Bay Vineyards. It is produced from chardonnay and pinot noir sourced from selected sites within the Wairau Valley. Sunny skies and the long cool summer days of these southerly latitudes ensure the slow ripening essential for achieving the elegance, crispness and complexity inherent in a quality sparkling wine. Pelorus NV is a chardonnay based blend of selected vintages, aged in the bottle for two years on yeast lees. Pelorus Vintage is a blend of pinot noir and chardonnay. Traditional vinification techniques including barrel fermentation, oak maturation and malolactic fermentation are used to complement contemporary winemaking skills in the crafting of this wine.

Cloudy Bay

Cloudy Bay Te Koko is an individual expression of the sauvignon blanc grape, a complex and savoury wine that is both deliciously aromatic and richly textured. Aromas of lychee and honeysuckle intermingle with the scent of thyme and a hint of smoky oak. Released as a matured wine, Te Koko is a full-bodied, alternative style of sauvignon blanc ... a complimentary addition to the Cloudy Bay range.

The winemaking philosophy of Te Koko is very much 'hands off', and is the result of winemaking curiosity, having employed similar techniques with chardonnay. After harvesting and pressing, the juice is transferred to French oak barrels and allowed to undergo fermentation using naturally occurring yeast. This primary fermentation is subsequently followed by a full malolactic fermentation in the following spring. The wine is left in barrel, on yeast lees for 18 months prior to bottling.

The bay at the Eastern extremity of the Wairau Valley, named 'Cloudy Bay' by Captain Cook, was originally known as 'Te Koko - o - Kupe' by the Maori people of the region. Legend has it that Kupe, the Tahitian explorer dredged for oysters in the bay and Te Koko refers to the scoop used by Kupe to lift the oysters from the seabed. Traditional vinification methods are employed to produce an intriguing and complex wine. These include, wild yeast and malolactic fermentations, prolonged contact with yeast lees and ageing in French oak barriques. Alcohol levels are naturally high and produce a wine with body and viscosity. The dominant fruit characters of melon and peach blend harmoniously with toasty vanillin oak and mealy yeast autolysis characters.

Pinot noir thrives in Marlborough where Cloudy Bay has planted the best clones in prime vineyard locations to produce the highest quality fruit. Crop levels are carefully controlled to ensure the grapes have great concentration of flavour and this is enhanced by tried and true 'hands off' winemaking practices. Cloudy Bay's Late Harvest Riesling is made only when optimum conditions prevail, the grapes are hand picked from bare canes in late autumn. Sapped almost dry by the botrytis fungus, the wine is lusciously fruity and sweet.

In July 2003, Lecturer in Oenology Dr. Tony Jordan, taking over from founder David Hohnen, was appointed to the position of Chief Executive Officer of Cape Mentelle, Cloudy Bay and Mountadam, the Australian and New Zealand wineries within the Veuve Clicquot Ponsardin Group, which is also a part of the Moet-Hennessy Louis Vuitton Group. This position is in addition to Tony's role as CEO of Domaine Chandon Australia (Chandon and Green Point brands).

Cloudy Bay