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Jane Mitchell is one of Clare Valley's leading wine industry identities, Clare Valley Legend and Clare Valley Winemakers Hall of Fame, Centenary Federation of Australia Medal, SA Tourism Commission, Australian Regional Winemakers Forum, Wine Federation of Australia Council and Australian Wine and Brandy Corporation Board. Mitchell's largest vineyard is at Watervale, a very bleak place in the middle of winter at pruning time. It is known by the vineyard workers as Alcatraz, a place to do penance in the cold, wind and rain of a Clare Valley winter. Alcatraz only ever yields minimal harvests, source of the most memorable vintages in our nation's.. These old clare valley vines are just getting better»
The family Hentschke have been Barossa farming since 1842, they know from good soils and settle on nothing but the finest land. Keith Hentschke chose a special site along Greenock Creek, at the intersection of Gerald Roberts and Jenke Roads, near the ancient winegrowing hamlet of Seppeltsfield to plant vines in the early 1990s. They now yield vintages of the most amazing intensity, saturated with the essence of grand Barossa Shiraz, an international wine industry favourite and a sagacious selection this.. Savour a sip of seppeltsfield»

Domaine Sauzet Etienne Sauzet Chassagne Montrachet 2008 CONFIRM 2008 VINTAGE

Etienne Sauzet Chassagne Montrachet 2008 - Buy
Chardonnay Montrachet France
Etienne Sauzet was born 1903, heir to a few parcels of vine, to which were added further allotments until he accumulated twelve invaluable hectares of precious Montrachet terroir. Sauzet established his name as one of the top marques in Burgundy. The Domaine is now operated by his granddaughter and her winemaker husband, the very gifted Gerard Boudot.
The estate owned vineyards of Domaine Sauzet have been farmed organically since 2006. The average age of vines is thirty to forty years and grapes achieve a profound level of ripeness in these exceptional growing climes. The berries are sorted to remove grey rot where necessary and pressed without crushing. The musts are cold settled for eighteen to twenty four hours at 10C to 12C before vinification at 18C to 22C in a selection of new and seasoned Allier and Vosges oak barriques for three to six weeks. Parcels complete their malolactic and spend nine or ten months sur lie while being treated to battonage followed by two months resting in tank on fine lees before a light fining and filtration.
Bright light yellow hue. Richly spiced nose over a background of savoury stonefruit characters, pear, menthol and almond oak along with butter and preserved lemon characters. Cashews, butterscotch and refreshing fruit laden acidity, white peaches across the palate, an elegant structure supported by creamy tart tatin and butter flavours before a lingering sweet and savoury finish with hints of floral and meal. Sauzet wines are superbly finished, fruity, full bodied and authoritative examples of white Burgundy.
$50 Or Above White All Regions
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