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An Irish cobbler named Reilly settled into the tiny Clare Valley township of Mintaro circa 1856. He converted a stone barn into a homestead cottage. Reilly's Cottage served as the local cobbler's shop in the centre of the bustling town, which had boomed after the establishment of salubrious slate quarries. Almost 140 years later, the cottage has been restored to its former glory by relatives of Reilly, the family Ardill, once again it is a hive of activity, home to the eminent and award winning range of Reilly.. There once was a man named reilly»
Xavier Bizot can make wine anywhere he pleases, he is a Bollinger and grew up amongst the Vignobles Superieurs of Champagne. Bizot has chosen to make wine alongside Brian Croser's family, from grapes harvested off three magnificent sites, on two paradoxically varied terrains. Planted to the salubrious Terra rosa soils atop an invaluable archeological dig at Wrattonbully, rich with the undisturbed fossils of ancient Cenozoic sea animals, Crayeres Vineyard was established right across the road from Tapanappa's illustrious Whalebone. The weather here is astonishingly similar to Bordeaux and makes an awesome Cabernet Franc. Xavier Bizot and Lucy Croser are also.. The twin tales of terre a terre»
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»
The First Colonists to arrive in South Australia were brought to Kangaroo Island aboard HMS Buffalo in 1836. Sharing the journey was a veteran of the Royal Navy who had served aboard Lord Nelson's flagship HMS Victory. Frank Potts was an accomplished sailor and carpenter, he built many of the young colony's structures and trading vessels. Six generations later, the Potts family's precious plantings of Malbec have been a key component in many of the nation's most memorable and invaluable vintages for decades. A varietal that performs magnificently on the silty flood plains of Langhorne Creek, Bleasdale's pure Malbec bottlings are a profound statement about the.. Making the most magnificent malbec»

Antinori Badia A Passignano Chianti Classico Riserva DOCG CONFIRM VINTAGE

Badia A Passignano Chianti Classico Riserva DOCG - Buy
Sangiovese Chianti Classico Italy
Vines up to a thousand years of age have been found very close to the Badia di Passignano wineworks. Literally hundreds of books at the Florence state archive attest to the significance of Badia di Passignano in the history of Chianti. The idyllic limestone slopes rise to an altitude of three hundred metres, one of the most beautiful and productive areas of Chianti Classico. To this day, the focus of the Antinori team, is on preserving the traditions of viticulture, with the aim of articulating the character which gives Badia di Passignano its distinctive identity.
The establishment of the Badia di Passignano vineyards is unclear. Originally part of an ancient monastery, it would appear that the earliest plantings date back to the fifth century. In 1049 Badia passed into the Vallombrosano order, a reformed branch of the Benedictines specialising in winegrowing and forestry. Over time, the order became so powerful that it owned a quarter of Tuscany. Between 1196 and 1255 the Abbey was attacked, burned and razed to the ground by the Florentines. In 1266 reconstruction began under Ruggero Buonedelmonti and further additions were made in the 15th century when Ghirlandaio decorated the monks refectory with one of his three depictions of the Last Supper.
Intense ruby red colour. A wide range of complex fruit aromas on the nose, nicely expressed hints of liquorice and ripe blackberries. The palate is extremely well balanced and complex, showing good acidity, elegantly backed by the fruit. Stylish and rounded, exhibiting the characteristic integrity of the region, followed by a lingering finish.
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