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Return Of The Redman»
Established 1908, Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels. The tradition began 1901 when Bill Redman, at the tender age of fourteen, made the journey to take up an apprenticeship at the John Riddoch wineworks and to labour amongst Coonawarra's founding vineyards. Bill Redman's earliest vintages were sold off to other companies but it was not until 1952 that the Redman family released their own wines under the moniker Rouge Homme. Redman was finally branded under its own label in 1966, it remains one of the most enduring marques in Coonawarra. Husbanded by the 4th generation, parcels from the 1966 vines are assembled into the estate.. The velvet virtue of old coonawarra vines»
Resplendence Of Rockbare»
Rockbare are raiders of precious but wayward vineyards, planted to outdated standards of viticulture, sadly unviable for large scale winemaking. These are however, precisely the nature of site that Rockbare choose to retain. Winemaker Tim Burvill worked at Wynns and Penfolds, where he refined his style alongside some of the best winemakers in the nation's history. Establishing his own label, he embarked upon a secret project to acquire parcels of prodigal Barossa vine. With a backbone of fruit grown to some of the oldest sites in Australia, much of Rockbare's fruit comes off vines a century or more of age. The intense power and complexity of Rockbare's resplendent range of wines are complimented by.. Precious & prodigal parcels of the barossa»
Chosen By The Chaffeys»
Lured to Australia by Alfred Deakin in 1887, the Chaffey Brothers were American irrigation engineers who took up a challenge to develop the dust bowls ofRenmark and Mildura into fruit growing wonderlands. They left our nation an extraordinary legacy and their progeny continue to make good wine. Several generations later, the Chaffey Bros are focused on the fruit of some grand old Barossa and Eden Valley sites. Chosen harvests of extraordinary grapes are the ticket for admission into the exclusive club of Chaffey vineyards. Shiraz is made in several different styles and there's a penchant for obscure white varietals in the Mosel River way. They make wine according to the art of the Parfumier, nothing is.. A splendour of salient sites»
Classy Little Clonakilla»
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»

Bay of Fires Pinot Noir CONFIRM VINTAGE

Pinot Noir Tasmania
Bay of Fires are artfully crafted to achieve the velvety seamlessness adored by true Pinot files. The small but highly accomplished winemaking team are driven by a philosophy to capture and retain a tight weave of the distinctive and intense fruit expressions from individual vineyards, preserved within the very bottle. After many years developing the finest vineyards across the length and breadth of the apple isle's premiere viticultural precincts, Bay Of Fires can collate parcels from the choicest sites, from which to assemble a spectacular construct of Tasmanian Pinot Noir.
Available in cases of 6
Case of 6
$365.50
The strength behind the Bay Of Fires label lies in the excellence of its viticulture, great vineyards planted to the pick of Tasmania's finest terroirs. Moderate yields and cool growing conditions result in wines with outstanding varietal intensity, elevated fruit spice and mineral complexity. Priority is given to assembling a rich cepage of clones grown to treasured sites along Tasmania's east coast, Coal River and Derwent Valley. Whole bunch pressing and a separate handling of each parcel right through to completion of ferments builds a wine of great complexity. Time spent in a high proportion of new French barrels infuses the wine with a judicous integration of oak.
Brilliant deep purple. Complex aromas of sweet ripe red berry fruits feature with star anise, cinnamon and floral spice. Elegant yet supple palate, cherries, rhubarb and spice, a length of remarkable power and intensity throughout, all framed by ripe, flattering tannins, finishing on a flourish of graceful marascino fruits and fragrant spice notes.
Pinot Noir
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601 - 612 of 758
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Bay of Fires
Bay of Fires was born of a desire to make cool climate wines of classical structure, combining fruit intensity with refinement, complexity and persistence of flavour

The group winemaking team at Hardys identified, back in 1994, the regions they believed would make cool climate wines of classical structure, combining fruit intensity with refinement, complexity and persistence of flavour - the ultimate expression and grape and region. Tasmania's potential for the production of classic, cool climate grape varieties was clearly evident. Their vision has come to fruition with the success of Bay of Fires, Tigress and Arras.

Bay of Fires

Tasmania's latitude and island status confer a range of unique climates more closely resembling the classic winegrowing regions of France than any other part of Australia. The vineyards growing grapes for Bay of Fires wines experience growing season temperatures ranging from below those of Reims in Champagne to slightly above those of Burgundy and Alsace. Strong similarities in sunshine hours and humidity also contribute to Tasmania's suitability for growing the world's classic cool climate grape varieties.

Within the range of suitable climates, of particular interest is the strong correlation between specific locations in Tasmania and those of Europe making the world's benchmark examples of Chardonnay, Pinot Noir, Riesling, Sauvignon Blanc and Pinot Gris. In carefully selected sites, Tasmania's cool climate supports balanced vine growth and the production of physiologically mature grapes - grapes exhibiting ripe fruit flavours with soft natural acidity and moderate potential alcohol.

Sparkling wine made from grapes grown in the extremes of Tasmania's cool climate increasingly impress with their finesse, minerally complexity and persistence of flavour. The wines exhibit a steely leanness, which is finely balanced by intensity of fruit flavour. The Bay of Fires sparkling wines are fine examples of this and are at the forefront of quality Australian.

Bay of Fires

Bay of Fires, Tigress and Arras have evolved from Tasmania's unique vineyards. Moderate yields and cool growing conditions result in wines with outstanding varietal intensity, elevated fruit spice and mineral complexity. The fruit characters of these wines are tight and enduring and support minimal winemaking intervention. Softness of acidity and persistence of flavour are common attributes. These wines are very much an expression of the grapes, soil and climate that produced them.

Bay of Fires wines reflect the courage and care of a dedicated group of Tasmanian winegrowers and the vision and spirit of the winemaking team.

Fran Austin was appointed to Bay of Fires as Winemaker manager to oversee the development of Bay of Fires and Tigress. "The opportunity to work with one of the best and most interesting fruit resources in the country, coupled with the chance to work with the dedicated winemaking team utilising their knowledge and understanding of the region, is exciting."

Bay of Fires