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Gift Of Grampians »
Halls Gap Vineyard was planted 1969, along the steep eastern slopes and parched rocky crags of Grampians Ranges, at the very beginning of a renaissance in Victorian viticulture. Since early establishment in the 1860s by the noble Houses of Seppelt and Bests, the region had earned the most elite peerage, a provenance of extraordinary red wines, bursting with bramble opulence and lined with limousin tannins. The Halls Gap property had long been respected as a venerable supplier to the nation's most illustrious brands. Seppelt and Penfolds called on harvests from Halls Gap for their finest vintages. Until 1996, when it was acquired by the late, great Trevor Mast, who was very pleased to bottle Hall Gap's fruit behind the exhalted label of Mt Langi Ghiran. Halls Gap joined the tally of Circe estate vineyards in 2013, whence it yields a wine that's earmarked for icon status by the most discerning industry pundits, now branded under the cryptic moniker of Fallen Giants... Land of the fallen giants»

Makers Mark 46 Kentucky Bourbon 750ml CONFIRM AVAILABILITY

Bourbon American
Maker's Mark are very fussy about their water, and source it only from a ten acre limestone spring lake next to the Distillery. Maker's Mark are equally choosy about selecting the grains that go into their Whisky. Yellow corn and red winter wheat from specially selected small farm cooperatives, all of which are located within the local limestone geology, gives Maker's Mark its soft, mellow taste. Maker's Mark is currently the only operating Bourbon Distillery to make Whisky in batches of less than nineteen barrels, the traditional standard for grand old American Whisky.
Available in cartons of six
Case of 6
$509.50
Maker's Mark only use naturally malted barley. By using an open cooker and a slower process that involves a lot of hands on attention, Maker's Mark extend the subtle grain flavours into their Whisky. Maker's Mark are among the few remaining Bourbon Distillers that propagates its own yeast for fermentation with cultures that can be traced back to before prohibition. Maker's Mark also use the traditional sour mash method, similar to making sourdough bread, where culture from one batch is used to start another. Rare cypress fermentation tanks are historically irreplaceable. Some of the planks are more than 100 years old.
Bourbon & American Whiskies
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