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An ongoing resurrection of some fabulous old vines, a distinguished Blewitt Springs site and a range of the most spectacular McLaren Vale wines. When Kelly and Bondar acquired Rayner Vineyard in 2013, they knew that everything depended on the management of site and soil to achieve the excellence of wine they had in mind. The most fastidious husbanding regimens and a tightly scheduled evolution towards organic viticulture, the propitious Rayner vines have never yielded finer harvests, all translating into a tour de force across the entire Bondar range. Salient quality and penurious pricing make for a compelling mix. Old vines grown to salubrious soils, the harvest timed to perfection, a precision picking.. Model mclaren macerations»
Grown to the frigid climes of Central Otago, the vines at Prophet's Rock were established 1999 to the most auspicious sites in the nether regions around the ancient goldfields of Bendigo Creek. Challenging aspects with breathtaking views of Cromwell Basin and Pisa Ranges, these are places defined by their fortuitous soils and favourable climes, tiny parcels of vine capable of just a few hundred cases each vintage, picked for their confluence of growing conditions and husbanded by a devout cadre. The winemaking is decidedly French, small vessels and wild yeasts, followed by an extended term on sedimentary lees for opulence. Invigorated by the warmth of alluvial pebbles and infused by the minerality of.. Bounty of bendigo goldfields»
Jack Mann reigns eternal as the greatest winemaker in the history of the Australian west. Jack Mann's son Tony grew up amongst the vineyards of Houghton but took a keener interest in things Cricket. He exelled at both pursuits but is best remembered as the legendary leg spinner Tony Rocket Mann. During his off seasons away from the pitch, Tony would plant parcels of vine alongside his illustruious father Jack and his own young son Robert. The fully grown Robert now makes his own wine, from fruit of the very vines sown by Jack and Tony Mann. Robert learned from his grandfather that great winemaking required a spiritual oneness with nature. The birds and the bees play a pivotal role in achieving a harvest.. Whence the west was won»
There are few family names in the Australian wine industry as eminent and enduring as Glaetzer and Potts, they own and operate many of the oldest and most precious vineyards in Langhorne Creek. John Glaetzer was right hand man to the legendary Wolf Blass throughout the breathtaking sequence of Black Label Jimmy Watson victories. Ben Potts learned his trade at the oldest family owned wineworks in Australia Bleasdale, established by the larger than life Frank Potts in 1858. Ben's great grandfather was the first Langhorne Creek grower to supply grapes to Wolf Blass. The Glaetzer and Potts families have collaborated for decades to achieve many of the nation's most memorable vintages. Together, Ben Potts and.. Vital vintages from the most precious parcels»

Biserno Insoglio del Cinghiale IGT CONFIRM VINTAGE

Shiraz Cabernet Franc Merlot Petit Verdot Tuscany Italy
From fruit grown to three different plots, west of the road that joins Bibbona to Bolgheri. Soils are sandier and climes slightly warmer during the summer months, conditions which are ideal for growing Syrah, which accounts for a third of Insoglio del Cinghiale. An intense ruby red colour, the nose is powerfully fruit driven with hints of liquorice and spiced oak. The palate is exquisitely balanced, harmonious, richness of fruit supported ripe, round tannins. Its peppery character makes it perfect with game, such as the local wild boar after which it is named.
Available in cartons of six
Case of 6
$419.50
The entry level wine from Campo di Sasso at Bibbona, part of the greater Tenuta di Biserno estate which stretches between Bibbona and Bolgheri in Tuscany's west. All harvesting is selectively done by hand into small 15 kg crates. Grapes are strictly sorted again upon arrival to the Biserna wineworks, de-stemmed and gently crushed. The musts are vinified over a course of three weeks at 28C. A tenth of the batches are treated to malolactic in oak barrels, the remainder in fermenters. Components are matured four months in a selection of new and second use French oak barriques, followed by the final assemblage, botttling and a further three months ageing before release.
Cabernet Franc
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