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Three British Army officers, in their capacity as agents of the East India Company, established one of Western Australia's first agricultural enterprises in 1836. Named after Captain Richmond Houghton, it was not until Thomas Yule's stewardship that vines were planted and the first vintage of Houghton wine flowed in 1859. Houghton»
The inaugural release of Hanging Rock Shiraz was vintage 1987 and what an event it was, immediately claiming gold and inspiring comparisons to Grange by the industry press. From from fruit grown to the estate Athols Paddock, a complex Heathcote style, more Syrah than Shiraz, boasting several trophies and over fifty gold to its distinguished history, big, powerful and rich, yet exhibiting an elegance and finesse that's rare in Australian wine. Hanging Rock»
The quality of Shiraz grown to parched vineyards in Victoria's rugged western districts, has been well known throughout the world of wine since the days of gold rush and early settlement. Taltarni have since established an enviable reputation for vintages of powerfully structured, statuesque red wines, fully exploiting the soft spoken majesty and graceful intensity of Pyrenees Shiraz comes naturally. Taltarni»
By the winner of the 2014 Jimmy Watson Trophy! During his time as chief red wine maker at Hardy's, Stephen Pannell became intmate with many of the greater Adelaide region's most splendid sites. A predominantly Syrah wine with a de rigueur inclusion of good Viognier, all picked off a superior low yielding Adelaide Hills vineyard. SC Pannell»
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»
Characterized by its controlled power, elegance and finesse, a very special Pyrenees wine which redefines the great Cabernet virtues of stature, structure and length. The inaugural release claimed Gold and Best Wine ahead of two timeless Bordeaux icons, Chateau Mouton Rothschild and Cos d'Estournel. Taltarni»
A Coonawarra Shiraz of elegance and finesse, Penley's vintages are regularly awarded with prestigious international trophies and accolades, outclassing some of the nation's icon wines. A splendid effort exhibiting generous varietal fruit and spiced pepper, perfumes of good French oak and plenty of flavour. Penley Estate»
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 highly opportune Pinot Noir vines at Bird In Hand are planted on the site of an ancient gold mine, a godsend of fortuitously fertile soils, magnificent growing conditions for stellar quality Adelaide Hill wines. Fermented in own bottle and aged five years on lees in true Méthode champenoise, the term of extended maturation imparts luxurious biscuit notes, chantilly crème and frais de bois. Bird In Hand»
Excellent Langtons Classification. The legend continues for the stately Katnook of Coonawarra. Katnook»
Born at Guildford, very near the Houghton Swan Valley wineworks, Dr John Gladstones was an internationally acclaimed scientist who identified the Margaret River in 1965 as being world class for planting vines and growing grapes. Dr Gladstones also played a role in the development of the Frankland River region, Pemberton and Manjimup. Houghton»
Celestial Bay
Celestial Bay Cabernet Sauvignon $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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