|A consistent wine show performer, previous vintages have claimed conspicuous gold medals at Mundus Vini Germany, Sydney International Wine Competition and Royal Sydney, silver at the prestigious Qantas and Decanter World Wine Awards. Vintage 2009 claimed Blue Gold Medal & Top 1OO Sydney International, Gold Qantas Wine Show WA, Silver Mundus Vini International Wine Show & Sydney Royal. Watershed»|
|From two blocks of superior vines grown to the McLaren Flat estate, hand planted by the Scarpantoni brothers in the early 1970s. Brothers Block claimed Australia's most illustrious award, the highly coveted Jimmy Watson trophy in 2007. Scarpantoni»|
|Perfect balance in wine cannot be manufactured, it occurs naturally. Gemtree achieves this elusive idyll. Gemtree»|
|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»|
|Named for the Chapel district of Lenton in Nottingham, Brae is Scottish for a small hill, which is what the Lenton Brae vineyard is situated on. Fortuitously placed within the very epicenter for superior Margaret River Cabernet, the site was planted after advisement from the proprietors of nearby Moss Wood, with which it shares a similar terroir and microclime. Lenton Brae»|
|The uncompromising pursuit of excellence brings the Yealands team to the extreme viticultural climes of Gibbston Valley in Central Otago. It is here under the frigid cloudless night skies that Pinot Noir vines, planted to undulating granite schist soils, struggle to yield harvests of parched grapes, redolent with cherry berry perfumes, bursting with an intensity of flavour and wrapped in a muslin of seamless, velvet tannins. Yealands Estate»|
|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»|
|Given the scarcity of Best's prestige, limited release, old vineyard icons, Bin #1 affords enthusiasts their first taste of the Great Western Shiraz style and leaves them eager to discover more. A classic, cool climate, aromatic wine, floral and spicy, peppery and elegant, retaining vital Great Western fruit character. Bests»|
|A passionate, family owned and operated winery who've been rewarded with highly coveted Royal Melbourne Gold for their impressive Langhorne Creek reds. Temple Bruer have been waving the magic wand with their brilliant efforts at Merlot, scoring further medals at the Small Winemakers and Rutherglen Wine Shows. Temple Bruer»|
|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»|
|A classic, bone-dry flor style of great finesse, produced using the traditional Solera system, the finest example of its style in Australia. Fragrantly lifted and refined with a lively intensity of flavour, it is best served chilled as the ideal aperitif. Seppeltsfield»|
|Warre's have re-established themselves as the most innovative marque in Port, balancing a long tradition with innovation and ongoing appeal to new generations of enthusiasts. The clean, modern style makes an excellent fortified wine that continues to claim gold medals at the world's leading competitions year after year.. Warres»|
New ventures in the Yarra Valley make their mark -James Halliday
Hoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook road and adjacent Hoddles Creek. It's steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested. Hoddles Creek Estate is planted with 10ha of pinot noir (five clones), 6 ha of chardonnay, 1ha each of sauvignon blanc, merlot and cabernet sauvignon, and 1.5ha of pinot gris.
Hoddles Creek Estate is located in the Upper Yarra, which is higher, cooler and more marginal than the lower Yarra. The vineyard is cropped at less than 2.5 tonnes per acre. Being in a marginal climate, requires extensive canopy management. The vineyard is trellised to Scott-Henry, to promote fruit exposure and lessen disease risk. All Hoddles Creek Estate wines, which are single vineyard, estate grown, are made in the 300 tonne winery, constructed in time for the vintage. The split-level winery has a barrel store located three meters underground.
All the winemaking practises at the Estate tend to be minimal. The wines are transferred using gravity, and there is generally no added addition of any acids. Consequently, the wines are balanced and fresh. All grapes are destemmed only, not crushed. This allows full berries to be transferred to either tank or press. No enzymes are used in any wines, the grape juice is allowed to settle naturally over four days at very low temperatures.
All wines see a percentage of oak. Some wines will not see any new oak, namely the Pinot Gris and Sauvignon Blanc which undergo a period of maturation in older oak. This provides mouthfeel, texture and generally builds the wines. The Chardonnay and Pinot Noir normally see about 30% new oak. Fruit from Hoddles Creek is always fresh and bright and can withstand a larger portion of new oak.
Franco D'Anna is the viticulturalist and winemaker at Hoddles Creek Estate. His passion for wine began at just age 13. It was at this age when he started work in the family liquor store. By 21 he was the chief wine buyer while undertaking (and completing) a bachelor of commerce at Melbourne University. He then turned his attention to Charles Sturt University's viticulture course, while helping to maintain the newly planted vineyard. He attributes his traineeship, at Coldstream Hills, for the rigorous hygiene practices he learnt to be fundamental in the winery. For Hoddles Creek Estates’ first vintages, Franco worked with Peter Dredge of Red Edge, and then in consultation with Mario Marson, ex-winemaker for Mount Mary and Jasper Hill.