|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»|
|A compilation of the finest parcels Chardonnay available to the Brown Brothers winemaking team, hand picked and whole bunch pressed into a selection of seasoned and new French oak barriques for a rich course of ferments and completion of full malolactic, a year's maturation and the luxury of regular lees stirring battonage for textural opulence and intriguing complexity. Stone fruits and cashew, citrus and pear, elegant with crystalline minerality and struck match complexity, a long lingering palate, structured and seamless, resplendent and refined. Brown Brothers»|
|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»|
|Woodhenge is about big ideas, in the manner of cyclopean fences built by Australia's early settlers. A wine of great elemental sculpture, the assemblage of individual vineyard and sub-regional characteristics is the key to success of the style. Wirra Wirra»|
|A solid Cabernet Sauvignon with profound structure and vigorous fruit, the essential Coonawarra style, exuding rich bramble, berries and cassis aromas characters over soft, elegant tannins. Extended maturation in the finest French oak contributes to the wine's overall balance and drinkability. Hollick»|
|Named for a rare grasshopper Sigaus childi, found only at Central Otago within the Earnscleugh gold mine tailings, just across the road from Grasshopper Rock vineyard. The site is fortuitously harsh and sufficiently challenging to make the vines work their hardest. Grasshopper Rock»|
|Peter Lehmann has always been Riesling's most outspoken advocate, he has claimed best Riesling trophy at the prestigious London International on more occasions than any other, he declares Riesling to be his wine of choice if marooned on the proverbial desert island. Early picking of fruit from a superior single vineyard in the salubrious climes of Eden Valley has produced a fresh, lively Riesling, expect this captivating wine to exhibit genuine charm and offer great longevity as it narrowly missed being bottled behind Lehmann's flagship Riesling label.. Peter Lehmann»|
|Yealands Seaview Vineyard is exposed to some of the toughest growing conditions in Marlborough, high sunshine and billowing winds wind, cool nights and low rainfalls for a smaller, thicker skinned Pinot Gris of exciting intensity. Fruit from the relatively flat, coastal L6M block, provides a pure mineral elegance to the structural backbone. Yealands Estate»|
|Don Lewis spent thirty five years crafting the nation's most memorable vintages while at Mitchelton. Nowadays he travels to Spain each year where he makes wine for Merum Priorati, returning to Australia just in time for vintage. Tar Roses»|
|From one of the oldest productive blocks of Marsanne in the world, an opulent white wine of remarkable complexity. The pick of fruit from this very special patch of ancient vines is crafted into a wine that's built to age beautifully in bottle, initially brooding and water white, evolving luxurious caramelled characters while unravelling layers of flavour. Tahbilk»|
|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»|
|Majella are one of the most highly awarded small wineries in Australia, the inaugural release of The Musician was met with unprecedented critical acclaim. In the tradition of the most salubrious Coonawarra vineyards, the Majella property was used extensively for grazing before being planted to vine. Majella»|
Inspired by its potential to produce superior quality grapes, John and Catherine Thomson planted their vineyard in 1975 at Crawford River, in south west Victoria, a relatively unexplored wine growing region
Crawford River is located in the Henty winegrowing region on the Upper Hotspur Road between Hotspur, on the Casterton/Heywood Road and Condah, along the Henty Highway, half way between Hamilton and Portland. The winery is less than an hour from Port Fairy, Dunkeld, Portland and Mt. Gambier in South Australia. The beautiful cellar door building added in 2000 was designed by Graeme Gunn. Visitors can drink in the glorious views of the vineyard that sweep down to grazing cattle and sheep as they sample the wines.
Situated approximately 50 kilometres inland from the Southern Ocean and lying at the alluvial edge of a volcanic lava flow, the 11.5 Ha vineyard has its roots in an unusally complex, mineral- rich soil base. Gravelly, friable, basalt loam overlays permeable clay which lies above limestone created by an ancient, risen seabed. Rainfall is generally reliable, with much of the 650mm average falling in Winter and Spring . At Latitude 38° South and 110 metres above sea-level, temperatures are cool.
All wines are crafted entirely from fruit grown at the Crawford River vineyard, vinified and bottled on site. The hand picked grapes are brought in to the winery in small batches where meticulous attention is paid to detail. Patience and time are of the essence throughout the winemaking process. Minimal interference and movement during vinification, in preference of the fruit naturally expressing the special terroir. This approach influences the pure, elegant quality of the end product.
White wines are cool fermented to dryness exclusively in stainless steel tanks. Red wines are fermented in small, open fermenters and hand plunged. Small parcels are given extended maceration and a further portion are barrel fermented to create wines with finesse, multi-layered flavours and complexity. Individual blocks and treatments are kept separate throughout their maturation of twelve to twenty four months in a varitey of French oak. Malolactic fermentation proceeds naturally in the spring.
Presiding over gently undulating grazing lands with sprawling forests in the distance, Crawford River has paved the way for the industry in what is traditionally a wool, beef and dairy region. The cool southerly latitude together with the maritime environment, complex soil structure and favourable micro-climate create a terroir which has justified that initial vision. The winery atop the hill and the vineyard hugging the slope nestle in the midst of a large sheep and cattle station that John’s great- grandfather settled in 1884.
The splendid site enjoys its moderating maritime influence whilst managing to escape most of the Autumn sea mists. The combination of these factors produces a long and even growing season helping to produce grapes with intense fruit flavours and high natural acidity. Whilst the dry grown vineyard enjoys low yields, some years require careful manipulation of bunch numbers, ensuring the highest possible fruit quality. Budburst is usually mid- September with picking from mid April to mid May. Riesling and Cabernet Sauvignon are the two main varieties in the vineyard, with smaller plantings of Cabernet Franc, Merlot, Semillon and Sauvignon Blanc. All the pruning, picking, shoot and fruit thinning, leaf plucking and general canopy management are done entirely by hand.
Due to the long ripening period and consequent late picking dates, there can be an onset of Botrytis Cinerea. In these years the ability to hand select botrytis affected fruit is crucial, as the dry table wines can only be made from clean fruit. The sweet, botrytised fruit is reserved for the estate's renowned dessert wines. These are fermented to comparably low sugar levels in order to find an ideal balance between sugar, acid and alcohol so the purity of the style is expressed with a clean, crisp finish.