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The 1890s brought boom years to the nascent Aussie wine industry, as connoisseurs throughout Europe and the Empire were introduced to the Dionysian delights of new world Claret by Tyrrell, St Huberts and Wirra Wirra. An enterprising family of Scots took heed of the times to plant grapevines on a uniquely auspicious block in Valley Clare, they called it St Andrew and produced forty vintages of the most sensational quality Claret until the 1930s. The Taylor family acquired the fallow farm in 1995 and brought St Andrew's vines back to life. The treasured block endures as home to the flagship range of Taylor wines, one of the most distinguished vineyards in all Australia. St Andrew's Cabernet was adjudicated.. *according to the french»
An illustrious vineyard winery of great historical import, the Kay Brothers Amery property is planted to sacred vines which can be traced back to cuttings transplanted from the original Hardy site at Tintara. Holding pride of place as one of Mclaren Vale's first commercial vineyards, the winemaking practices at Kay Brothers have remained largely unchanged since establishment in the nineteenth century. An ancient basket press, painted bright red, is still employed to gently crush grapes in the traditional old world way. The exquisite Kay Brothers range remains one of the most sensational values in superior vintages of new world wine, the fruit of distinguished old vines, family operated since.. The essence & excellence of old mclaren vale vines»
Originally formulated by John Charles Brown OBE in 1954 and crafted to this very day in the exact same manner, Brown Brothers flagship icon endures as one of the nation's most distinguished single vineyard wines. Mondeuse plantings were brought to Australia in the early 1900s by the legendary Francois de Castella of St Hubert fame, they have remained the most precious parcel of Brown Brothers heirloom vines since the 1920s. At Milawa, Mondeuse translates into an inky, deeply tannic wine, it forms synergies with the sweet fruit plumpness of Shiraz and statuesque elegance of Cabernet Sauvignon to coalesce into a rich, opulent style of eloquence and structure... The brown brothers most closely guarded secret»
Lindsay McCall's enthusiasm for great wine began in the 1970s, he established his first Mornington plantings in 1985 on the site of a derelict orchard at Red Hill along Paringa Road. From day one, McCall focused on exactingly managing the soils and the vines, after completing his day job as local school teacher. His affinity for the land and astonishing feel for winemaking produced monumental vintages of Pinot Noir, which propelled the exquisite range of Paringa Estate wines to international renown. McCall works closely with Mornington's finest vignerons to nurture better standards of viticulture and deliver finer vintages with each harvest. Limited yields of elite parcels, the artisanal efforts of.. Exquisite editions by the master of mornington»

Chateau Loubens Chateau Des Tours 375ml 2005 CONFIRM 2005 VINTAGE

Chateau Des Tours 375ml 2005 - Buy
Semillon Sauvignon Blanc Bordeaux France
A tiny appellation named Ste. Croix-du-Mont, directly across the Garonne River from Sauternes has come to prominence as a viable alternative to it's famous neighbour, with which it shares a similar mesoclime and growing conditions. Chateau des Tours is the second label by Chateau Loubens, who are famous for their toothsome and succulent, finely textured dessert wines. Quite simply, a spectacular treat, be the first to discover Chateau des Tours before the secret's out. Beautifully fruited in its youth, Château Des Tours is elegant, concentrated and rich.
Low yields and the exclusive inclusion of only those grapes which have been botrytised contributes to the depth and concentration of fruit. Mostly Semillon with about five percent Sauvignon Blanc grown to vines averaging forty years of age planted to chalky clay soils. The vines often produce the lowest yields as grapes tend to wither when they are over ripened. The harvest is done entirely by hand with several selective pickings for the collection of only those botrytised grapes which have a high concentration of sugar. The grapes are pressed and the must is put into cement vats where the alcoholic fermentation starts. After the addition of pure alcohol, the wine is aged in vats, completely unoaked, for six months.
A viscous wine, deep yellow in colour. A wine of sensible richness and ample botrytis, scents of pineapple and banana, Galliano and lemon liqueurs. An immeasurably lengthy palate of candied citrus and cumquat peel, tarte tatin, peach leaf ratafia and sugared almond. A finish saturated with long lasting characters and the tang of cleansing, fruit laden acids, memorable, complex and lingering.
Botrytis
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Chateau Loubens

Chateau Loubens

Chateau Loubens

Chateau Loubens