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Benedictions Of Bress»
Adam Marks is a chicken enthusiast. In his pursuit of the ultimate eating fowl, Marks traced a route throughout the barnyards, orchards and vineyards of La Belle France. He ultimately settled on the Harcourt Valley of greater Bendigo to establish his own agricultural concern in 2004. Succulent roasting chickens and ripe juicy apples soon gave way to a range of world class wines, which are defined by their regional eloquence, sublime excellence and bucolic grace. The Vineyard Bress is a place of pristine soils, cheerful livestock and breathtaking pastoral charm. The wines speak for themselves, crafted to the most painstaking, small batch vinification techniques. They are a powerful and articulate expression of fruit, framed by a soupcon of tannins, complexed by the disposition of vintage, terroir and clime... Halcyon harvests of harcourt valley»
Wooed By The West»
One of the Australian west's most enduring marques, the illustrious vineyards of Howard Park are now in their fourth and fifth decade. Langton's Listed and recipient of the most prestigious accolades, Grande Medialle d'Or Concours Mondial and London International Wine & Spirits Competition. Howard Park were established from the ground up with a strict adherence to sustainable, holistic viticulture. Planted to sheep studs along Margaret River's Wilyabrup Creek, drawing fruit from the oldest Cabernet vines on Mount Barker, renowned for opulence and structure, they continue to deliver a range of superlative single vineyard bottlings with each vintage... The virtuous vines of howard park»
New Zealand's First Vines»
Established 1851 by the French Marist order, Mission Estate are New Zealand's oldest winery, under continuous management ever since. The city of Lyon's Society of Mary sailed to New Zealand with little more than faith, fair winds and a few healthy vines. Men of Burgundy, they knew from good wine, they chose their ground and planted rootstock near Ngaruroro River between Napier and Hastings at Pakowhai. Agriculture and livestock were a necessity, but the establishment of a productive vineyard was essential. The area is now known as Hawke's Bay, internationally renowned for the rich terroirs of Gimblett Gravels, home of New Zealand's most salient brands... The burgundy tradition of te ika a maui»

Makers Mark 46 Kentucky Bourbon 750ml CONFIRM AVAILABILITY

Bourbon American
Maker's Mark are very fussy about their water, and source it only from a ten acre limestone spring lake next to the Distillery. Maker's Mark are equally choosy about selecting the grains that go into their Whisky. Yellow corn and red winter wheat from specially selected small farm cooperatives, all of which are located within the local limestone geology, gives Maker's Mark its soft, mellow taste. Maker's Mark is currently the only operating Bourbon Distillery to make Whisky in batches of less than nineteen barrels, the traditional standard for grand old American Whisky.
Available in cartons of six
Case of 6
$509.50
Maker's Mark only use naturally malted barley. By using an open cooker and a slower process that involves a lot of hands on attention, Maker's Mark extend the subtle grain flavours into their Whisky. Maker's Mark are among the few remaining Bourbon Distillers that propagates its own yeast for fermentation with cultures that can be traced back to before prohibition. Maker's Mark also use the traditional sour mash method, similar to making sourdough bread, where culture from one batch is used to start another. Rare cypress fermentation tanks are historically irreplaceable. Some of the planks are more than 100 years old.
Bourbon & American Whiskies
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