• Delivery
Wine clubWine clubWine clubWine club
  • Gift registry
  • Wishlist
  • FAQs
Born and bred, 6th generation winemaker Damien Tscharke grew up amongst the vines at Seppeltsfield, while attending Marananga Primary and Nuriootpa High. Gnadenfrei is the oldest vineyard within the Tscharke family estate portfolio, established over seventy years ago by Damien Tscharke's grandfather, the terroir and clime yield an exceptional quality of Shiraz. A seamlessly structured style, driven by fruit and kept vital by rich, cherry filled acidity. Show stopper this week... Superior value in old village barossa shiraz»
Established 1973, Woodlands of Wilyabrup were one of the first vineyards in Margaret River, planted with a view to emulating the great growths of Bordeaux. Recipients of the highly prestigious Jack Mann Memorial Medal and Wine Industry Lifetime Achievement Award for their tremendous vintages of all things Cabernet. Assembling the rich Medoc style blends are what Woodlands do best. Painstakingly crafted by hand, to challenge the primacy of the illustrious Chateaux de la rive gauche, very few vineyards yield the quality of fruit that merits vintaging into a statuesque wine dominated by the prettily fragrant Cabernet Franc. Woodlands were established from the.. The complex bordeaux blend by one of margaret river's founding wineries»
The Heathcote Wineworks were one of the first commercial wineries in central Victoria. Prominently placed along Heathcote's main boulevard, established by Thomas Craven in 1854 to cater for the huge influx of gold miners seeking their fortune. Thomas Craven was a purveyor of spirits and wine, he traded in gold, providing a lifeline to local prospectors. An entrepreneurial type, he also operated a coach service from stables behind the cellar door, despatching supplies and delivering mail around the central Victorian goldfields. The legacy endures within a measured range of small batch Shiraz, crafted to traditional techniques and fashioned for timeless.. The alluring case for craven's place»
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»

Moss Wood Ribbon Vale Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Merlot Cabernet Franc Margaret River Western Australia
A key to the success of Ribbon Vale is an astute understanding of how tannins develop through skin contact and fermentation. Through tasting, the right balance between fruit, tannin and the correct time to press is struck. Merlot is a contrary beast, the goldilocks of grapes and the porridge has to be just right. The inclusion of Cabernet Franc fulfills a long time ambition to, fashion Ribbon Vale in the style of the great right bank wines of Bordeaux. Delicious drinking now, for those who prefer the plump young flavours of Medoc in its youth.
Available in cases of 6
Case of 6
$371.50
Fruit is hand picked and de stemmed into small, open fermenters. Inoculated to a pure yeast culture and vinified at controlled temperatures peaking at 28C. Each batch is hand plunged thrice daily over the course of a fortnight, regularly tasted to ensure good extraction of flavour and tannin. As fermentation progresses, the treatment of varietal components begins to vary, batches are pressed at varying stages of completion, drained and treated to malolactic. Parcels are filled to a combination of seasoned and new 225 litre French oak barriques, racked and assembled in late summer, followed by an extended term of maturation and unfined bottling.
Deep brick red hue. Concentrated Cabernet fruit aromas of red currant, leather and cedar, complemented by fragrant notes of violets and rose. The Merlot adds mulberry and dark fruit, oak age adds complexity, charry and tarry characters. Generous red and dark fruit flavours give the wine a rich mid palate and good length. Smooth texture, displaying the exceptional balance which is the hallmark of Ribbon Vale.
$50 Or Above Reds All Regions
421 - 432 of 2099
«back 10 20 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 50 60 70 80 90 100 110 120 130 140 150 160 170 next»
Moss Wood
Moss Wood is a premium wine producer located at Margaret River, highly regarded as one of Australia's best wine producing regions

A study by viticulturist, Dr John Gladstones, first drew attention to the suitability of the Margaret River region for making wine. Gladstones believed that the soil found in the area, clay subsoil covered by gravelly loam, was ideal for viticulture. He compared the Margaret River climate with that of Bordeaux, indicating that both had an average rainfall of over 1000mms and an absence of temperature extremes, because of the influence of the sea on three sides.

Moss Wood

One of the first to be influenced by Gladstones' theory was Bill Pannell who spent six months searching the Margaret River area for ideal land for a vineyard. He chose a site at Wilyabrup and persuaded the owner, Jack Guthrie, to sub-divide his land and to sell the block, which became Moss Wood.

Bill and Sandra Pannell commenced work on the Moss Wood Vineyard in 1969 at the same time as the Hohnens were developing Cape Mentelle and just two years after Dr Tom Cullity began the first vineyard in the area at Vasse Felix. A nursery for Cabernet was established in 1969, and the next year, two hectares of Cabernet Sauvignon were planted. The first vintage took place in 1973 when 250 dozen bottles of Moss Wood Cabernet Sauvignon was made. The Moss Wood Pinot Noir was first produced in 1977

Semillon was the first white wine planted at Moss Wood because suitable cuttings of Chardonnay did not become available in Western Australia until 1976. The first crop of Semillon was harvested in 1976, although a commercial release was not possible until the next vintage. Similarly, the first vintage of Chardonnay, in 1980, was not released commercially and as the next two crops were destroyed by bad weather, the public did not see a Moss Wood Chardonnay until the 1983 vintage.

Moss Wood

In 1978, Roseworthy graduate, Keith Mugford, was employed to run the winery and in 1985 Keith and Clare Mugford purchased Moss Wood. The past decade has seen significant developments including re-trellising, in line with new developments in vine management in Australia, and the planting of Cabernet Franc, Merlot and Petit Verdot for blending with the Cabernet Sauvignon.

A belief that the quality of the wine is largely determined in the vineyard means that continual efforts are made at Moss Wood to improve viticultural techniques. This can be seen in the changeover to the Scott Henry trellising system for the Chardonnay and Pinot Noir and the adoption of the similar Te Kauwhata Two Tier system for the recently planted Cabernet Franc, Merlot and Petit Verdot. These changes have reduced the density of the foliage and exposed the grapes to more sunlight. Not only has this improved quality and crop yield but also it has made picking, pruning and spraying easier and quicker. Experimentation in the vineyard has been matched at the winery and the wines have undergone subtle refinements over the past decade. Two factors have resulted in the production of Moss Wood Cabernet Sauvignon, which are more complex and have greater finesse. The wines are given longer skin contact time during fermentation and small amounts of Cabernet Franc (5%) and Merlot (0.05%) are now included in the blend. From the 1995 vintage onwards, Petit Verdot has contributed 5% to the wine. The benchmarks for the Moss Wood style, however, remain the Cabernet Sauvignons made between 1974 and 1977.

Burgundian influences have seen new techniques used in the production of Moss Wood Pinot Noir: the addition of whole bunches of grapes to the crush, longer skin contact time during fermentation and hand and feet plunging to mix the skins while the must is fermenting. These refinements in winemaking have been responsible for an improvement in the quality and consistency of the style. Keith and Clare Mugford enjoy the challenge of consistently producing high quality wines at Moss Wood. By striving to implement appropriate viticultural and vinicultural advances, they aim to further improve their understanding of premium wine production and enable Moss Wood to maintain its position as a leading Australian winery.

Moss Wood