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James Stanley Malpas, born of Willunga, served with the 27th Infantry Battalion AIF during World War I in Gallipoli and France, decorated with the distinguished Military Cross, he returned to McLaren Vale and cleared the land known as Fox Creek. Three quarters old vine Shiraz, a fifth of Cabernet and soupçon of Franc, JSM makes a wine of complexity, substance and panache, it's all luscious fruit, framed by long textural Cabernet tannins, fully integrated and balanced by the patience of nineteen months in the pick of well seasoned oak. Fox Creek»
The Fowles family have been at the centre of Victoria's commerce and development since early settlement. Founders of Bendigo Bank and Fowles Auction Group, they also established the first Victorian winery ever to win Great Australian Shiraz Challenge. Fowles»
Earnscleugh Valley was the site of a gold rush in the 1860s, the industrious miners dug a watercourse through the valley which today serves to nourish the world's southernmost appellation of Pinot Noir. The Last Chance is a small scenic terrace, planted to a special Burgundy clone of Pinot Noir which yields a magnificently structured, generously proportioned wine. Two Paddocks»
The higher altitudes and slower ripening climes of King Valley are a blessing to wine growers. Some of the more fortuitous sites boast soils and aspects which are nothing short of idyllic, yielding harvests of vibrant Cabernet Sauvignon. Gracebrook»
Lenton Brae can justifiably claim to be one of Margaret River's leading proponents of the ebullient fusion between Semillon and Sauvignon Blanc, having claimed multi trophies and gold medals for the style at regional, state and national competitions. The site was chosen after a chance conversation with the owner of Moss Wood who mentioned that the soils were uniformly excellent and equal to those of the eminent vineyard nearby. Lenton Brae»
This enduring flagship wine can boast twenty trophys and over seventy gold medals throughout its illustrious history. Penley Steyning captures and enhances the excellence in first growth Coonawarra Cabernet Sauvignon, highlighted by rich berry tones, superior length and layers of intense flavour, a wine which achieves perfect harmony between massive intensity of fruit, mouth filling grape tannins and elegant acids. Penley Estate»
. . Cape Barren»
From sacred blocks of old, to very old Blewitt Spring vines, mostly Grenache and Shiraz, with a judicious measure Mourverdre. The hand picked parcels are treated to a traditional course of pumpovers and whole bunches, vinified to dry, batches are pressed, rack and returned to a selection of French and American oak hogsheads for an extended eighteen months maturation. Cape Barren»
Bloodstone was originally intended for the UK Oddbins retail chain. It turned into a runaway success and went on to claim a litany of international accolades, 5 Cuisine Magazine Stars & Best Buy, as well as Gold & Double Gold at the prestigious San Francisco International. Gemtree»
Pete Yealands is a natural viticulturalist, happiest at work on the land, he has established many of Marlborough's most splendid vineyards. Single site Awatere Pinot Noir from an exposed terrace on the upper ridge of Seaview Vineyard, planted to some marvelous Dijon clones. Yealands Estate»
Stoney Rise is all about drinkability, the creation of complex, fully approachable food friendly wines, without any excessive oak or overripeness. Pinot Noir goes into the oldest barrels available to soften the tannins and refine textures without overpowering the sensual fruit characters. Stoney Rise»
When Johann Gramp planted his vines along the banks of Jacob's Creek in 1847, he was less preoccupied with the making of history but more concerned with the selection of rootstock and fruit, his choice was Shiraz. Jacobs Creek still retain access to some of the oldest vines in Australia and can call on harvests of the finest Barossa Shiraz every year. Jacobs Creek»
Celestial Bay
Celestial Bay Cabernet Sauvignon 2011 $15.99 / $191.00 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
15.99 191.00

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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