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There are few family names in the Australian wine industry as eminent and enduring as Glaetzer and Potts, they own and operate many of the oldest and most precious vineyards in Langhorne Creek. John Glaetzer was right hand man to the legendary Wolf Blass throughout the breathtaking sequence of Black Label Jimmy Watson victories. Ben Potts learned his trade at the oldest family owned wineworks in Australia Bleasdale, established by the larger than life Frank Potts in 1858. Ben's great grandfather was the first Langhorne Creek grower to supply grapes to Wolf Blass. The Glaetzer and Potts families have collaborated for decades to achieve many of the nation's most memorable vintages. Together, Ben Potts and.. Vital vintages from the most precious parcels»
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 aspirants of elite new world Shiraz... Here's what our most picky pundits prefer»
Andrew Nugent grew up next door to the great historical wineworks at Penfolds Magill. He honed his craft as viticulturalist and vigneron amongst the illustrious wineries of old McLaren Vale. In the 1990s, Nugent planted new vines at Woodside along Bird In Hand Road, on the site of an ancient gold mine, a godsend of fortuitously fertile soils and magnificent mesoclimes for stellar quality Adelaide Hills wine. Bird In Hand have since amassed a breathtaking tally of international accolades for the unrivalled excellence of their superlative vintages, wonderfully small batch releases, with the magnificence of structure, seamlessness and immaculacy of fruit, to enthuse curio and cognescenti alike... Vivid vintages from the tailings of adelaide hills»
Jim Barry was a pioneer of the Australian wine industry, the first academically qualified winemaker to take up Clare Valley viticulture in 1949. He had an uncanny intuition for good land and established some of the most illustrious vineyards on the continent. Jim Barry is also a patriarch of the Coonawarra, in pursuit of the perfect terroir for Cabernet Sauvignon, he planted vines on the ancient Penola Cricket Oval, preserving the original pavilion for posterity. Jim Barry endures as one of the nation's most distinguished brands, renowned throughout the world of wine for decades of the most remarkable vintages, an evolving range of superior vineyard editions, defined by their penetrating fruit and.. Salient statements from superior sites»

De Ladoucette Marc Bredif Vouvray Classic CONFIRM VINTAGE

Chenin Blanc Loire Valley France
Based in Rochecorbon on the banks of River Loire, at the heart of the Vouvray region, Marc Brédif is one of the most respected labels in France, the largest in Vouvray. Founder Marc Brédif was a winemaking pioneer and innovator, his estate cellars on the Quai de la Loire are carved deep into the chalk countryside, they still hold stocks over a century of age. A region that's synonymous with Chenin Blanc, the freshness and vitality of Loire Valley wines are made even more engaging by the distinctive food friendly styles of Vouvray.
Available in cartons of six
Case of 6
$269.50
Established 1893, the wines of Marc Brédif are the most famous in Vouvray, drawing fruit from twenty acres of the most splendid, picturesque local vineyards. Harvests of Chenin Blanc are collated from choice sites, planted along the banks of the Loire, around the small villages of Vouvray and Vernou Sur Brenne. Grapes are hand picked off vines up to thirty years of age, growing to clay, chalk and silica soils. Parcels are treated to a pneumatic press, the exclusively free run juices are treated to a day or two of cold soak. Batches are vinified in fermenting vats for two months at a controlled 18C, followed by several months maturation on sedimentery yeast lees before bottling.
Brilliant pale gold hue. A fine bouquet full of white flower aromas and yellow peach fragrances, pear williams and nuttyness, grapefruits and citrus notes. A gentle palate, refreshing and ripe, exhibiting vivacious fruit characters, citrus and honey characters before a length of grapefruit on the delicious, lingering finish. The ideal accompaniement to white meats, casseroles and fine cheese.
Chenin Blanc
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