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After founding Mornington's eminent Moorooduc Estate and decades crafting the most memorable vintages for Mornington's leading brands, Richard McIntyre established a tiny, single hectare vineyard, on a prominent, high elevation site at Arthur's Seat, with a view to producing limited yields of the most exquisite small batch wines. The techniques of choice are wild yeast ferments, minimal intervention and good French oak, with a nod to traditional Burgundian practices, which allow the wines to speak of provenance, express their specificity of clone and articulate their sense of place. There's not much Bellingham made but every bottle passes through the hands of a team member who has been involved with the.. Limited editions by the master of moorooduc»
There are fewer than twenty hectares of Stefano Lubiana vines, overlooking the spectacular tidal estuary of Derwent River. Chosen for its felicitious winegrowing aspects, it is a place of scrupulously clean soils, free of any pesticides or manufactured treatments. Insects are welcome here, they are mother nature's endorsement of a holistically biodynamic viticulture. Lubiana is a fifth generation winemaker, one of the apple isle's leading vignerons, he works to an arcane system of seasonal chronometers, governed by cosmic rhythms, the turning of leaves and angle of the moon. His wines are given full indulgence to make themselves. Ferments lie undisturbed and movements to barrel are led by gravity. A.. Celestial wines from southern climes»
Tim and Simon and all the Wicks, nurse the rootstock and foster the clones which are in highest demand by the Adelaide Hills most accomplished vignerons. The Wicks are Adelaide Hills born and bred, they called upon an old mate named Tim Knappstein to assist in the establishment of a vineyard and wineworks, set amongst the ancient eucalypts on the scenic slopes of Woodside. Each and every planting was determined according to a viticultural algorithm, based on clonal selections and terroir, aspect, soils and clime. The shrubs reached maturity and the wines that flowed are claiming a conspicuous tally of triumphs at significant national wine shows. Representing salient value for the exquisite quality of.. The wonderful wines of wicks»
Established just eleven years after the founding of South Australia, the ancient vines in the Hundred Of Moorooroo were planted circa 1836 by the Jacob brothers, after accompanying Colonel William Light on the Seven Special Surveys expedition to populate Adelaide's north. Moorooroo endures as the nation's cardinal parcel of vine, the mother rootstock for many of the Barossa's most distinguished sites. For over a century, these sacred vines contributed fruit to the Orlando company, where they formed the backbone of countless spectacular historical vintages. Decimated by the government sponsored vine pull schemes of the 1980s, only four rows of these priceless vines were saved by master Ed Schild from.. The fruit of vines established 1836»

Domaine Sauzet Etienne Sauzet Puligny Montrachet 2008 CONFIRM 2008 VINTAGE

Etienne Sauzet Puligny Montrachet 2008 - Buy
Chardonnay Montrachet France
An assemblage of fruit from four elite parcels of vine, Le Trezin and Les Meix, Charmes and Les Corvees. The white wines of Puligny Montrachet are the most famous and widely acclaimed Chardonnay in the world. The quality of fruit is ultimately determined by microclimate and terroir, clays, siliceous sands and lime soils. The Domaine of Etienne Sauzet is made up of twenty six acres, much of it at the heart of the premier crus vineyards. Proprietor Gerard Boudot places a priority on keeping yields low, picking early and including only the finest grapes.
Gerard Boudot seeks maximum finesse and an individual expression of his vineyard. He applies state of the art technology to traditional vinification techniques to achieve some of the most highly sought white wines in all Burgundy. Although techniques are more modern in the hands of M. Boudot, he is maintaining Etienne Sauzet's tradition of ageing wines on lees for ten months to, as he calls it, nourish them. Parcels are fermented and aged nine or ten months in oak until racking into tank for a further two nonths elevage on fine lees. The wines are fined with isinglass and pre filtered with kieselguhr, or diatomaceous earth, followed by a final pass through a membrane filter before bottling.
Bright golden straw hue. Highly aromatic nose of preserved citrus pith and ripe stonefruits. A chalky, mineral lined palate with characters of grapefruit and peach set bagainst a backdrop of cornmeal, new fragrant grains and fruit skins before a long and memorable, piquant and polished finish.