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Established 1976, Clairault are one of the pioneering estates on Margaret River. A tastefully limited range, from elite vineyards within the very dress circle of prestigious wineries at the heart of Margaret River's most illustrious precincts, Wilyabrup, Yallingup and Karridale. These are the dearest winegrowing terroirs in the Australian west, a place of auspicious soils and stimulating climes, the motherlode of environmentals which yield the most august vintages on the continent. The team at Clairault take a decidedly pastoral approach, biodynamically grown and environmentally sound, a sanctuary to native flora and fauna, their vineyards are managed to a.. The kindly cabernet of clairault»
Greg Melick embarked on the prodigal road to gambling and booze as a mere teenager, after winning the daily double at Werribee and spending the lot on good red wine. He ultimately returned to the straight and narrow, achieving the rank of ADF Major General, Senior Law Counsel, Master Wine Judge and Officer of Australia AO. Melick now grows his own, he remains besotted with les grands vignobles de Bourgogne, the illustrious Pinot Noir of Cote de Nuits and Cote de Beaune. There are few places in the world, more akin to the 1er Grand Cru style of Pinot Noir, than the temperate pastures along Tasmania's River Derwent. It was here in 2002, amongst the woodland.. Pressing matters in pinot noir»
William James Maxwell was an architectural sculptor who migrated from Scotland to Australia in 1875. He built a mock castle and established a family vineyard just outside Adelaide, which he named Woodlands Park. His son planted vines in nearby McLaren Vale and his grandson served a term as winemaker for Hardy Wines at the historic Tintara wineworks. William Maxwell's progeny remain in McLaren Vale, producing the southern hemisphere's most successful brands of Honey Mead, as well as vintages of the most extraordinary value in McLaren Vale Shiraz. But what does Maxwell taste like? Gentleman James Halliday describes Maxwell as robust, picking the eyes out of.. Made of mature vine mclaren vale »
Henry Best was a highly industrious merchant and butcher who serviced Ararat miners during the Victorian gold rush. He planted thirty hectares of vine along Concongella Creek in 1866 and constructed a commercial cellar wineworks which continue to process the most spectacular vintages until the present day. The heirloom plantings of Henry Best remain productive, as some of the most historically significant rootstock in the world. Home of the Jimmy Watson 2012 Trophy, Royal Sydney 2013 Australian Wine Of Year, James Halliday 2014 Wine of Year, Distinguished and Outstanding Langtons Classifications. Remarkable for a style that's all their own, chiselled, brooding.. Carn the concongella cabernet»

Pasqua Collezioni Rosato di Puglia IGT CONFIRM VINTAGE

Zinfandel Sangiovese Puglia Italy
Puglia is one of the most auspicious agricultural regions in all Italy, stimulated by the warm maritime breezes of the Ionian and Adriatic seas, its fertile soils yield a bounty of the finest harvests. Everything flourishes here, ripe figs and juicy citrus, the most fragrant almonds and grain, Puglia is also source to the richest olive oils and satiating wines. Pasqua retain vineyards near the ancient towns of Taranto and Brindisi, assembling parcels of Primitivo and Sangiovese grapes for a comely pink wine with piquantly spiced fruit flavours and alluring, cherry ripe perfumes.
Available by the dozen
Case of 12
$251.00
Primitivo and Sangiovese are harvested at full physiological ripeness, pressed into fermenters and separated off skins. Choice aromatic yeasts are added for inoculation and the musts are vinified at cooler temperatures between 16C and 18C to enhance the fruity nature of the wine while preserving varietal complexity. Upon completion, batches are racked for clarification, bottled and treated to a term of age before release.
Lovely rose salmon hues. Cherry pink perfumes, bouquets of mixed market berries, sweet and sour cherries, red florals and allsorts. An exquisitely balanced palate of juicy red and black fruit flavours, vanilla and conserves, lively, medium bodied and revitalizingly crisp. Juicyness throughout before a textural, red apple infused finish.
Pasqua
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