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Maid Of Mornington's Mists»
After founding Mornington's eminent Moorooduc Estate and decades crafting the most memorable vintages for Mornington's leading brands, Richard McIntyre established a tiny, single hectare vineyard, on a prominent, high elevation site at Arthur's Seat, with a view to producing limited yields of the most exquisite small batch wines. The techniques of choice are wild yeast ferments, minimal intervention and good French oak, with a nod to traditional Burgundian practices, which allow the wines to speak of provenance, express their specificity of clone and articulate their sense of place. There's not much Bellingham made but every bottle passes through the hands of a team member who has been involved with the.. Limited editions by the master of moorooduc»
Binder of the Barossa»
Rolf Binder is one of the Barossa's quiet achieving superstars, recipient of the most conspicuous national accolades, Barossa Winemaker of Year and Best Small Producer, Best Barossa Shiraz Trophy and coveted listing in the illustrious Langtons Classification of Australian Wine. Binder's focus has always been on old vines fruit, in particular, the abstruse canon of early settler varietals which populated Barossa Valley during the 1840s. Wild bush vines Mataro, picked off patches at Tanunda along Langmeil Road, ancient growths of Grenache from Gomersal and Light Pass. Rolf's tour de force are eight superlative rows of Shiraz, established 1972 by the Binders junior and senior, which yield a mere 250 dozen.. Seven decades of tillage at tanunda»
Man On A Mission»
Graeme Melton and a mate were travelling across South Australia in 1973, their EH Holden was in dire need of maintenance and Graeme took up casual work at a passing winery. The site supervisor was Peter Lehmann and young Graeme had his epiphany on the road to Barossa Valley. Lehmann suggested that Graeme change his name to Charlie and take the pilgrimmage to Vallee Rhone. Charlie became prepossessed with the culture of old vines Grenache, Shiraz and Mourverdre. He returned to the Barossa, at a time when old vineyard fruit was made into flagon Port and growers were destroying their historic sites in return for government grants. Charlie emabarked on a crusade to conserve and restore the ancient vines,.. Melton makes a mean mourvedre»
The Judge's Tale»
W. J. Seabrook & Son have been a part of the Australian wine industry since 1878. Many an ancient storefront, right across the country, are still emblazoned with the family label. Fifth generation vigneron Hamish Seabrook drew inspiration from time well spent at other illustrious estates, establishing his own personal repute as a distinguished winemaker during tours of duty at Bests Great Western, Brown Brothers Milawa and the Barossa's exalted Dorrien. A key to the long lived excellence of the Seabrook trademark has been a canny selection of exceptional vineyards fruit. Hamish hand chooses his harvests from the finest vineyards in the land, just as his forefathers did. He is a proud recipient of the.. Salutations to seabrook»

Domaine Dawnelle Riesling CONFIRM VINTAGE

Riesling Derwent Tasmania
Available in cartons of six
Case of 6
$208.50
White
1001 - 1012 of 1924
«back 10 20 30 40 50 60 70 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 100 110 120 130 140 150 160 next»
1001 - 1012 of 1924
«back 10 20 30 40 50 60 70 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 100 110 120 130 140 150 160 next»
Domaine Dawnelle
There are few regions that can provide the ideal terroir for Pinot Noir, Tasmania is the new frontier for artisanal winemakers in search of world class fruit

Michael O’Brien was born and raised in the Riverina, immersed in the land, farming and winemaking for many years, his earliest memories stretch back to the days of vintage festivities and the pungent grape marc aromas that filled the distillery where his grandfather made spirit. Having relocated the family to Tasmania in late 2008, with a view to determining the most desirable site, the fortuitous topography of Domaine Dawnelle was discovered in less than two years. Be it chance or the right place at the right time, a late evening prospect at Granton Heights revealed a plethora of riches so perfectly suited to Pinot Noir and Chardonnay.

Domaine Dawnelle

The eight hectares of Domaine Dawnelle are located in rural Granton, Tasmania’s most eminent terroir. At 160m above sea level, perched atop a north facing chalk ridge, the shallow topsoil reveals a myriad of fossilised marine shells over chalk and limestone sub layers. The vineyard, still in its developmental stage has been planted with the classic Burgundy varietals, Pinot Noir and Chardonnay. In addition, an idyllic patch of land has been planted with Riesling. Planted in 0.2 Hectare blocks, enabling the most meticulous management of varietal clones and micro ferments. Tasmania, family and Pinot Domaine Dawnelle's raison d’etre.

The fruit of Tinderbox Vineyard articulates the intricacies of Tasmania’s cool climate sub regions. Planted in 1994, the mature vines overlook D’Entrecasteaux Channel. The fruit reflects the unique characteristics of the vineyard’s low yielding basalt soils of volcanic origin and the microclimate which is largely influenced by the surrounding sea breezes.

Elsewhere Vineyard is located in Huon Valley, the second Pinot Noir to join the Vineyard Designate Series. First planted in 1984, the mature vines overlook the Huon River at Glaziers Bay and are amongst some of Tasmania’s most southerly cold climate sites. Kinvarra Vineyard is on the picturesque Upper Derwent Valley, the original Pinot Noir block was first planted in 1990.

Domaine Dawnelle

All Domaine Dawnelle's fruit is hand picked, chilled and de-stemmed in preparation for a whole berry cold soak to enhance aromatic complexity. The colds soaks also facilitate a slow restrained ferment that will only peak in temperature when miniscule residual sugar remains. Due to a number of small batches, occasionally ripe stalks are introduced to provide natural tannin. Hand plunging the red wines 3-4 times daily during active ferment and a period of extended maceration, helps promote the accumulation of desirable phenolics. Wine is drawn off from the fermenter by gravity and the pomace manually basket pressed.

All pressings of designated batches are gravity fed to French oak barriques for bâtonnage prior to malolactic fermentation. Pinot Noir is matured for no less than 15 months on lees (sur lie) before gravity racking and preparation for bottling. Like a true craftsman, O’Brien has adopted traditional hands on winemaking techniques. Gentle handling of Pinot Noir is paramount for genuine expression of the vineyards terroir. Wines are purposely crafted to exemplify class, elegance and longevity.

Domaine Dawnelle