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Hoddles Creek was planned and developed from day one, with a view to crafting an artful range of superlative Yarra Valley wines. The most arduous aspects were planted, because they offered the best promise of outstanding quality fruit. Chilly mornings, vivid afternoon sun and extended ripening, profound vintages of intensely ripened berries. From four superior rows of Pinot Noir on the Hoddles Creek property at Gembrook. Rows 22 to 26 always yield something spectacular with each new vintage, the mix of Burgundian and new world clones are hand picked and separately vinified for release as an exquisite limited edition, only made in the finest vintage years... For partisans most particular about pinot»
Medical practitioners are conspicuously over representedas proprietors, within the pantheon of Australia's most artisanal boutique vineyards and baronial winemaking estates.Is it really all about the quest for a healthy mind and healthy body, or rather something more visceral and indulgent that our physicians are practising?The chemists at Claymore have chosen to formulate their range of elixirs according to a taxonomy of remedial refrains.Santana's Black Magic Woman conjures up edifications of a brooding Cabernet Sauvignon. The Floyd's Dark Side of the Moon whets the palate for an opaque, cryptic Shiraz.A canon of unchained melodies, all from the fruit of some spectacular Clare Valley vineyards,.. Completely in concert with clare»
Legendary Penfold winemaker John Duval began his apprenticeship in 1974 under the tutelage of the late great Max Schubert. Duval's family had been supplying Penfolds with fruit and root stock for generations, many of South Australia's most prestigious vineyards were sown with cuttings from Duval's family property. Duval was awarded International Wine & Spirit Competition Winemaker of Year and twice London International Red Winemaker of Year. He now focuses on releasing painfully limited editions, assembled from precious parcels of elite Barossa vine, hand crafted by one of the world's most accomplished and peer respected winemakers... Ancient barossa hamlet vines»
Balgownie are one of our nation's great small vineyards, pioneers of the reprise in Bendigo viticulture, with the foresight to establish vines in 1969, the first local plantings in over eighty years. Grown to terrains very near the tailings of Victoria's original gold rush, the auspicious Balgownie vines yield discreet yet exquisite harvests of the most edifying and undervalued Victorian vintages. A bespoke favourite amongst enthusiasts of the old school style in elegant and finely boned Aussie Shiraz, Balgownie represent the essential accompaniment to meaty eggplant inspired recipes, or a princely roast of lamb, the best of.. Balgownie begets the best of bendigo»

Barossa Valley Estate EandE Sparkling Shiraz 2005 CONFIRM 2005 VINTAGE

EandE Sparkling Shiraz 2005 - Buy
Shiraz Barossa Valley South Australia
Each year a small parcel of E&E Black Pepper Shiraz is set aside for secondary fermentation and maturation on yeast lees. E&E have won much adulation for their Shiraz, claiming conspicuous trophies at the prestigious London International.
E&E is fashioned from vines over sixty years of age, grown to superior vineyards tended by some of Australia's most distinguished growers. After a traditional six day ferment on skins, parcels are barrel aged for eighteen months in a mix of new and seasoned French and American oak, exactly the same treatment as the flagship E&E Black Pepper Shiraz. Following the assemblage, base wines are matured for a further year in old French oak barrels, to add complexity and soften the tannins. Upon completion, E&E is treated to a traditional bottle fermentation, before lees ageing in bottle, riddling and disgorgement. Topped at disgorgement with a touch of liqueur to give a touch of sweetness to the finish. Alcohol 14.0%
Vibrant deep red with purple hue. A bouquet as bold as it is beautiful, showing lifted ripe red and black fruits, aromas of lifted cherry, chocolates and spice are balanced by gentle oak. Very ripe and mouthfilling with a fine mousse and long fruit finish. Very layered and complex, a touch of sweetness is balanced by fresh acidity. A resilient, fine, firm structure, exceptional length, superbly grained tannins and an essential, rich mouth feel. The palate expresses strong fruit, finishing long and dry.
Sparkling Reds
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Barossa Valley Estate
Barossa Valley Estate was established in 1985 by a group of independent growers who saw an opportunity to add value to their harvest.

The Winery was initially established as a co-operative with the objective of making and marketing premium bottled wine. The Barossa Valley Estate grape growers and the winemaker have a very close relationship due to this structure and the synergy that has developed is evident in the richness and depth of flavours in the wine.

Barossa Valley Estate

Since its inception, Barossa Valley Estate has gone from strength to strength. Today the portfolio of wines comprises E&E, Ebenezer and Moculta. Each of these ranges is unique and made to a particular style.

The Ebenezer range showcases the range classic Barossa styles, with Shiraz, Chardonnay and Cabernet Sauvignon blend forming the range. The Moculta range is designed as a more approachable wine upon release. These wines are full flavoured, fruit driven wines in the classic Barossa style.

The Barossa Valley is located about one hour's drive north of South Australia's capital Adelaide. It lies on a north-south plain from 180 to 290 metres altitude, in three sections - north and south of Tanunda Creek and from Lyndoch to the hills - each possessing different micro-climates and soil characteristics.

Barossa Valley Estate

The different sections enable the Valley to produce a full range of wine types and styles. The soils in the Valley are "red brown earths with sandy, loamy or clay topsoils, sand over clay and deep sand and in the hills grey brown loam over clay, on rock". Mild, wet winters and hot dry summers coupled with an average rainfall ranging from 500mm to 750mm help make the Barossa an ideal grape growing region.

The first commercial vineyards were planted in the mid 1840s by August Fielder, the Aldenhoven brothers and Johann Gramp, most likely for the production of a sweet port style. Winemaker Carl Sobels, who had 30 years experience in Europe, was one of the most influential early winemakers in the Barossa, producing some of the first wines for export. In the 1850s he was advocating the production of light table wines rather than sweet fortified wines.

Towards the end of the century the Barossa grapegrowing and winemaking industry was boosted by interstate factors - border excise, the gold rush and phylloxera. The pioneering of cold fermentation techniques by a local winemaker in 1953 led to great advances in table wine and quality sparkling wine production.

Today about 500 growers, some now sixth generation Barossa, produce an average of 55,000 tonnes of grapes each vintage; from approximately 7,000 hectares of vineyard. This breadth of selection gives Barossa Valley Estate a unique advantage in that the winery can produce a wide selection of premium varieties which are 100 per cent Barossa.

While all varieties exhibit differences in character between floor and hill grown, there are even more subtle differences within each region. In general, wines of the Valley floor are soft and well rounded, full in varietal flavour and often ideal for late picked styles. The hills produce more subtle, more complex flavours, better for ageing.

Barossa Valley Estate