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Jack Mann reigns eternal as the greatest winemaker in the history of the Australian west. Jack Mann's son Tony grew up amongst the vineyards of Houghton but took a keener interest in things Cricket. He exelled at both pursuits but is best remembered as the legendary leg spinner Tony Rocket Mann. During his off seasons away from the pitch, Tony would plant parcels of vine alongside his illustruious father Jack and his own young son Robert. The fully grown Robert now makes his own wine, from fruit of the very vines sown by Jack and Tony Mann. Robert learned from his grandfather that great winemaking required a spiritual oneness with nature. The birds and the.. Whence the west was won»
Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by.. Small batches of beechworth's best»
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»
Clonakilla are one of our nation's most eminent vineyard wineries, a tiny production operation, established by a CSIRO scientist at Murrumbateman, very near Canberra. It turned out to be a fortuitous planting, with a climate not dissimilar to Bordeaux and northern Rhone, the Clonakilla property now occupies a rank next to the mighty Grange on the prestigious Exceptional Langtons Classification, it yields vintages of Australia's most invaluable Shiraz. At $26.99, the estate's entry level belies its stature and excellence within the pantheon of great Australian wine, an essential experience this week for all enthusiasts, a canny choice for shrewd and judicious.. Here's what our most picky pundits prefer»

Elderton Ashmead Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Barossa South Australia
The first and final word in world class Barossa Cabernet, aged in a luxurious selection of completely new French oak hogsheads. The Ashmead block is so low yielding that it was almost gutted and re established to more productive plantings. The vines suffer from the notorious Dead Arm disease but yields an extraordinary quality of fruit. Fortunately for the world of wine, Ashmead was retained as an Australian Grand Cru Classe. Elderton are not unfamiliar with ultra Cabernet, having claimed significant trophies including the 1993 Jimmy Watson.
Available in cases of 6
Case of 6
$569.50
The Ashmead block has consistently produced small parcels of peerless quality fruit. Traditionally this elite parcel has been blended into the estate range, but in 1998 Lorraine Ashmead was inspired by its excellence to release it under the family name. An unknown clone of Cabernet Sauvignon but most likely G9V3, planted by Samuel Tolley in 1944, is grown to deep alluvial silts over red brown limestone soils. Yields at this precious vineyard are a meagre one to two tonnes per hectare. Grapes are hand picked and teated to a chilled vinification in open top concrete fermenters, before transfer to exclusively new French oak puncheons and hogsheads for completion, malolactic and twenty two months maturation.
Deep purple/ black colour. Sweetly perfumed aromas of blackberries and candied plum, vanilla and oaken spice. Concentrated and lush palate showing dense dark berry fruits and suave baking spice notes, seasoned by savouryness and herb. Ashmead boasts excellent precision, harmony and depth, incredible persistence as the wine lingers on an immeasurably long finish.
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