• Delivery
Wine clubWine clubWine clubWine club
  • Gift registry
  • Wishlist
  • FAQs
There's Magic At Metala»
Right around the time that Frank Potts was planting his nascent Bleasdale Vineyards during the 1850s, an eccentric Prussian named Herman Daenke established a homestead along the banks of Bremer River, which he called Metala. The site was planted to viticulture by Arthur Formby in 1891 and became one of Langhorne Creek's most productive vineyards, it continues to supply fruit for a number of prestigious national brands. Legendary winemaker Brian Dolan took the radical step of bottling Metala under its own label in 1959 and won the inaugural Jimmy Watson Trophy in 1962. Two generations later, the brothers Tom and Guy Adams took a similar leap of faith and branded their Metala fruit as Brothers In Arms. The.. The goodly farms of brothers in arms»
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»
Might & Magic Of Merrill»
A living legend and bespoke savant of the Australian wine industry, Geoff Merrill began his career in 1973 at Seppelt & Son, before completing tours of duty at Thomas Hardy and Chateau Reynella. Geoff acquired the historic Reynella wineworks in 1985 and has continued to craft many of McLaren Vale's most memorable vintages ever since. Mr Merrill has claimed countless industry accolades and many of our nation's most prestigious awards, including the hotly contested VISY Great Shiraz Challenge and the illustrious Jimmy Watson Trophy. Merrill offers a range of artisanal, limited release wines, of timely age, extravagant oak and sound value... The advanced age & luxury oak of mclaren vale's quiet achiever»
Whispers From The West»
Established 1976, Clairault are one of the pioneering estates on Margaret River. A tastefully limited range, from elite vineyards within the very dress circle of prestigious wineries at the heart of Margaret River's most illustrious precincts, Wilyabrup, Yallingup and Karridale. These are the dearest winegrowing terroirs in the Australian west, a place of auspicious soils and stimulating climes, the motherlode of environmentals which yield the most august vintages on the continent. The team at Clairault take a decidedly pastoral approach, biodynamically grown and environmentally sound, a sanctuary to native flora and fauna, their vineyards are managed to a completely natural agriculture. So exclusive are.. The kindly cabernet of clairault»

Cloudy Bay Pinot Gris 2014 CONFIRM 2014 VINTAGE

Cloudy Bay Pinot Gris 2014 - Buy
Pinot Gris Grigio Wairau Valley New Zealand
Cloudy Bay's Pinot Gris began life as a handful of vine plantings sourced from a French nursery in the mid 1990s. The cuttings were painstakingly propagated by the Cloudy Bay nursery crew and gradually planted out over three years at the estate's Mustang Vineyard. The impatient winemakers stood by, eagerly awaiting their first crop, harvested in 2004, it yielded a single barrel of wine. The style today is a profound expression of Pinot Gris, effusive with aromas of mandarin and pear, abundant flavour, fine texture and a gentle touch of residual sweetness.

Currently
Unavailable
Pinot Gris is hand picked at optimum flavour over a range of ripeness levels, off vines grown on a two cane vertical shoot positioned trellis in Brancott Valley. Parcels from the Renwick sub regions of Wairau Valley are included for texture and complexity. Brancott soils are predominantly aged alluvial loams containing some clay, whilst Renwick has youthful free draining alluvials. Fruit is loaded directly into press and gently pressed using a long, slow press cycle. After two days of cold settling, juices are racked to a mixture of old French oak barrels and small fermenters. Upon completion, batches are filled to oak barrel for maturation, regularly stirred to build palate weight and add texture.
Pale peach yellow hue. Bouquet fills the senses with white florals, honeysuckle and ripe nashi pear. The fresh, textured palate is mouthfilling with flavours of prickly pear and baked apple, offering light citrus tones as well as flavours of quince, almond meal and a subtle hint of spice which lingers on the persistent, off dry finish.
White
1101 - 1112 of 1915
«back 10 20 30 40 50 60 70 80 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 110 120 130 140 150 160 next»
1101 - 1112 of 1915
«back 10 20 30 40 50 60 70 80 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 110 120 130 140 150 160 next»
Cloudy Bay
Cloudy Bay Vineyards was established in 1985 by Western Australia's Cape Mentelle, and is today part of Estates & Wines, The Moët Hennessy Wine Division

Cloudy Bay farms 200 hectares of vines at three carefully selected sites. Vineyards planted in 1986 surround the winery in the Wairau Valley at Rapaura, with additional plantings at nearby Renwick and in the Brancott & Omaka Valley's, in the southern foothills. Five long term contract growers also work closely with Cloudy Bay. The main varieties grown are sauvignon blanc, chardonnay and pinot noir with lesser quantities of riesling and gewurztraminer.

Cloudy Bay

Cloudy Bay takes its name from the bay at the eastern extremity of the Wairau Valley. It was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770. The wines of Cloudy Bay are exported to more than 30 countries worldwide, the principal markets being Australia, United Kingdom, USA, Europe and Japan. Cloudy Bay will continue to expand its operations and the company believes that the continued success of Marlborough lies in the production of premium wines from varieties best suited to the region.

The Wairau Valley of Marlborough is synonymous with the world's finest sauvignon blanc and it was this variety that inspired the establishment of Cloudy Bay Vineyards in 1985. Cloudy Bay Sauvignon Blanc played a significant role in establishing this international reputation and is consistently regarded as one of the region's finest. The Cloudy Bay team combine meticulous viticulture, modern winemaking technology and traditional vinification techniques to produce a style notable for its structure, complexity and fine balance. Cloudy Bay Sauvignon Blanc is an elegant aromatic wine with appealing fruit and crisp acidity.

Pelorus is the premium quality sparkling wine label of Cloudy Bay Vineyards. It is produced from chardonnay and pinot noir sourced from selected sites within the Wairau Valley. Sunny skies and the long cool summer days of these southerly latitudes ensure the slow ripening essential for achieving the elegance, crispness and complexity inherent in a quality sparkling wine. Pelorus NV is a chardonnay based blend of selected vintages, aged in the bottle for two years on yeast lees. Pelorus Vintage is a blend of pinot noir and chardonnay. Traditional vinification techniques including barrel fermentation, oak maturation and malolactic fermentation are used to complement contemporary winemaking skills in the crafting of this wine.

Cloudy Bay

Cloudy Bay Te Koko is an individual expression of the sauvignon blanc grape, a complex and savoury wine that is both deliciously aromatic and richly textured. Aromas of lychee and honeysuckle intermingle with the scent of thyme and a hint of smoky oak. Released as a matured wine, Te Koko is a full-bodied, alternative style of sauvignon blanc ... a complimentary addition to the Cloudy Bay range.

The winemaking philosophy of Te Koko is very much 'hands off', and is the result of winemaking curiosity, having employed similar techniques with chardonnay. After harvesting and pressing, the juice is transferred to French oak barrels and allowed to undergo fermentation using naturally occurring yeast. This primary fermentation is subsequently followed by a full malolactic fermentation in the following spring. The wine is left in barrel, on yeast lees for 18 months prior to bottling.

The bay at the Eastern extremity of the Wairau Valley, named 'Cloudy Bay' by Captain Cook, was originally known as 'Te Koko - o - Kupe' by the Maori people of the region. Legend has it that Kupe, the Tahitian explorer dredged for oysters in the bay and Te Koko refers to the scoop used by Kupe to lift the oysters from the seabed. Traditional vinification methods are employed to produce an intriguing and complex wine. These include, wild yeast and malolactic fermentations, prolonged contact with yeast lees and ageing in French oak barriques. Alcohol levels are naturally high and produce a wine with body and viscosity. The dominant fruit characters of melon and peach blend harmoniously with toasty vanillin oak and mealy yeast autolysis characters.

Pinot noir thrives in Marlborough where Cloudy Bay has planted the best clones in prime vineyard locations to produce the highest quality fruit. Crop levels are carefully controlled to ensure the grapes have great concentration of flavour and this is enhanced by tried and true 'hands off' winemaking practices. Cloudy Bay's Late Harvest Riesling is made only when optimum conditions prevail, the grapes are hand picked from bare canes in late autumn. Sapped almost dry by the botrytis fungus, the wine is lusciously fruity and sweet.

In July 2003, Lecturer in Oenology Dr. Tony Jordan, taking over from founder David Hohnen, was appointed to the position of Chief Executive Officer of Cape Mentelle, Cloudy Bay and Mountadam, the Australian and New Zealand wineries within the Veuve Clicquot Ponsardin Group, which is also a part of the Moet-Hennessy Louis Vuitton Group. This position is in addition to Tony's role as CEO of Domaine Chandon Australia (Chandon and Green Point brands).

Cloudy Bay