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David O'Leary and Nick Walker have amassed hundreds of gold medals and trophies between them, including the prestigious Jimmy Watson. A shared confidence in the quality of Clare Valley fruit was the catalyst for them to establish their own winery. OLeary Walker»
A stellar achiever around the national wine show circuit, Wicks have claimed significant trophy triumphs for the excellence of their Pinot Noir. After a long family history of orchard farming and viticulture in the Adelaide Hills, priority was given to the establishment of choice clones Pinot Noir along the scenic slopes at Woodside. Wicks»
The five most most exclusive parcels of old vine Shiraz, a secret component of the Barossa's most memorable vintages, hand picked off the De Fazio and Hillview vineyards at Belvidere and Moppa. Batches are crushed into traditional open top fermenters for a week of pumpovers, gently pressed into an extravagantly high proportion of new French oak hogsheads for two years maturation, followed by the final assemblage, unfiltered and unfined. Pirathon»
After many years of dedication to formulating superb Eden Valley Riesling, Elderton have again achieved an excellent expression of the genre, paradoxically the most underrated style of wine in Australia. Small harvests of fruit which show wonderful primary, zesty characters and delicate acid structures are the foundation. Elderton»
All Saints store their ageing fortifieds in the Great Hall, an area of a castle built in the 1880s, lined with huge 100-year-old oak casks, filled with rare wines. Some of these fortified wines are up to eighty years old and form the base of the rich fortified All Saints blends. All Saints»
Vintaged from a single block of magnificent old vines on the cooler climes of Eden Valley high. Heirloom are all about identifying and rejuvenating superior parcels, a patient and painstaking approach to the resurrection of venerable elder plantings, for the realization of profoundly structured, powerful yet elegant wines. Heirloom»
A vigorous diction of new world Chardonnay, framed within a tasteful veneer of judicious oak, crafted by an artisanal winery that's claimed best white and best red wine trophies, as judged amongst peers at the Mornington Peninsula Vignerons Association. Willow Creek offers a stylishly proportioned palate, finishing as crisp as the maritime winds which enthuse the Peninsula. Willow Creek»
Since inaugural release, Howard Park Chardonnay has wowed wine judges and reviewers internationally. It was awarded Best White Trophy at the Tri-National Wine Challenge, Gold Medal at the Concours Mondial de Bruxelles and Blue Gold at the Sydney International, two years in a row. Howard Park»
A Shiraz of power and elegance, Heathcote Estate claimed a significant gold medal at the prestigious London International. Inspired by the amazing depth and character of Terra Rosa Shiraz, the Bialkower and Kirby families determined the most idyllic location to propogate vines for an ultra premium Shiraz to rival Australia's finest. Heathcote Estate»
Metala was the first ever to win Jimmy Watson Trophy, a significant accolade in the world of wine. Fruit for the White Label is sourced from splendid Langhorne Creek vines which can trace a heritage back to the original plantings of 1891. Metala»
Daniel James Wilson would write DJW rules on school book covers, desks, garden edgings and wet concrete whenever the opportunity arose. In 1997 DJW established a small 5½ acre plot of Riesling in the highest and most fertile corner of the family property. Wilson Vineyard»
Villa Maria possess the magic touch with Pinot Gris, regularly clearing international wine events of prestigious trophies. Private Bin has been included in the Decanter Top 50 Best Under £10 and identified as a Decanter favourite. Villa Maria»
Celestial Bay
Celestial Bay Cabernet Sauvignon $203.88/Case of 12
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Available by the dozen
Cabernet Sauvignon by Celestial Bay of Margaret River. An elegant, stylish wine with mouthfilling palate, ripe berry flavours, firm tannins and good acid balance followed by a clean, lingering finish. Celestial Bay is the achievement of Michael and Kim O'Brien's long standing passion for wine, an adventure which led them to the Margaret River region in search of property most suitable for viticulture. Extensive experience making wine in the Margaret River region and time working in France have shaped the approach at Celestial Bay. Simply sublime with a roast leg of lamb under the traditional mint sauce.
FromCelestial Bay
VarietalCabernet Sauvignon
RegionMargaret River / Western Australia
EachDozen
16.99 203.00

Celestial Bay

http://www.celestialbay.com.au/ - Celestial Bay - Tasting Notes On Australian & New Zealand wines
Celestial Bay is the result of Michael and Kim O’Brien’s long standing passion for wine which led them to the Margaret River region in search of a property suitable for viticulture

The adage that great wine is made from great fruit, drives the efforts in the vineyard. Celestial Bay's wine is crafted from exclusively estate grown fruit to maintain control over every aspect of the production process. Fruit is picked at the level of ripeness required for each style of wine. Vigilance is paid to cropping levels to allow the vines to achieve optimum ripeness and concentration of flavour and colour compounds. This often involves hand management of the vineyard, dropping fruit when excess crop is developing and managing canopy structure to provide the most efficient utilisation of sun energy and optimal bunch exposure. Extensive experience making wine in the Margaret River region and time working in France have shaped the approach at Celestial Bay. New World winemaking requires fastidious attention to hygiene in the winery, effective management of fermentation microbiology, careful stewardship of the wine post fermentation to bottling, whilst employing an artisanal approach to the vinification.

http://www.celestialbay.com.au/ - Celestial Bay - Tasting Notes On Australian & New Zealand wines

The perfect location was identified on Metricup Road, Wilyabrup. A former dairy farm, the site provides all the necessary requirements - good soil, a moderate maritime climate and reliable rainfall. This proximity to the ocean provides a moderating effect on the microclimate, reducing temperature extremes and ensuring a more secure water resource. The vineyard is moderately undulating, with a 5% gradient being the steepest slope on the property, and is situated at between 90 and 100 meters above sea level. The vineyard is set to a vertical shoot positioned canopy structure, allowing a machine harvest of the fruit. A block of the vineyard can be quickly picked, at the same level of ripeness.

Fresh, un-wooded white styles are fermented in temperature controlled stainless steel vats. Maintaining temperatures during ferment at 14 - 16 C is essential to ensure that delicate aromatic flavour compounds in the fruit are preserved. Specific yeast strains that enhance these aromas are also used. Our aim is to bottle these wines early, capturing the essence of the fruit. These wines are made to be enjoyed within 2 years of bottling.

The Chardonnay style is evolving as the vineyard matures. Previous vintages have seen a measured approach to the use of oak and wine-making heroics, as the fruit power required to absorb and meld with such characteristics had not yet developed. The oak component is gradually increased from year to year, putting components through barrel fermentation and lees stirring. More new oak will continue to build the level of complexity, while retaining finesse and structure, which has become an expected trait of Celestial Bay Chardonnay.

http://www.celestialbay.com.au/ - Celestial Bay - Tasting Notes On Australian & New Zealand wines

Full-bodied red wines are made in the tradtional way utilising small open pot fermenters, employing intensive maceration techniques. Each ferment is hand plunged four times a day with twice daily pump-overs (where the fermenting juice is pumped from the bottom of the tank to be percolated through the skin-cap) ensuring that extraction of skin components is maximised. Pumping over also introduces oxygen to the process, stabilising and softening the polyphenol components we are extracting from the skins.

Red wines made in this fashion show good colour and a more integrated tannin structure as young wines and have the potential for greater longevity. The intent is to ensure the extract of polyphenols is balanced to the level of fruit flavour and depth and that acidity adds freshness and definition, referring to the French approach that values structure and balance in wine over absolute power and depth. Red wines spend 12-18 months in oak barriques prior to final blending and bottling. Wine is stored in oak primarily to soften tannins and further stabilise polyphenol components in the wine. Red wines that have been properly conditioned in oak have a gentler, more complex tannin structure and will evolve in the bottle with less deposition of sediment than those that have not. The added sensory complexities that oak imparts should not dominate.

All vines are grown on their own roots. For the most part, each variety has been planted in a site that best matches varietally specific growth habits. Vigorous varieties have been planted in lighter soils that tend to be dryer, thereby limiting excess vigour. Less vigorous varieties have been panted in more fertile locations. All this takes time, but it is worth the wait. There is never a desire to rush things at Celestial Bay.

http://www.celestialbay.com.au/ - Celestial Bay - Tasting Notes On Australian & New Zealand wines

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