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The top shelf in toothsome and dulcetly fragrant, fruit forward frizzante wines, fashioned for those who know what they like and take their Moscato seriously. Brown Brothers make the best Moscato in the land, their dedicated Muscat vineyards have been trained to deliver harvests of the most luscious fruit. Brown Brothers»
A vineyard of some historical import, Bernoota is the original block, planted to the Follett family homestead along the banks of River Bremer, two decades before federation. A splendid construct of Langhorne Creek Shiraz Cabernet, selected from old vines around the distinguished Follett family vineyard, perennially released to resounding accolades. Lake Breeze»
The dedicated team at Bird in Hand are driven by a determination to grow into one of the world's great wineries. Proprietor Andrew Nugent lives and works among the vines and the winery. Bird In Hand»
Following a visit to France where he studied the ancient pastoral practices of breeding the world's best chickens, Adam Marks gained the inspiration to create great Australian wines in the very same manner, adopting an artisanal approach to production, employing traditional, age old methods. Gold Label is the flagship Shiraz by one of Victoria's most adroit, small batch producers. Bress»
Serafino Maglieri came to McLaren Vale in 1968 and devoted his life to wine. From picking to pruning to cellarhand, he worked his way up to plant his own vines and build his first winery. Serafino»
Pietro D’orsa found work in Australia as a winegrower circa 1868, quenching the thirst of miners during the Victorian gold rush. Several generations later, Pietro's progeny returned to viticulture. Sanguine»
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»
Watershed's superior vineyards span across an immense area of the choicest soils on Margaret River, the best eighty hectares were established from the ground up, with a view to vintage the most spectacular wines in the Australian west, the finest parcels of estate grown Cabernet Sauvignon are assembled for the Awakening. . Watershed»
Originally planted during early settlement, the sandy loam soils of Haan Vineyard yield an outstanding quality of Shiraz. Fortuitously positioned along the hallowed mile of Siegersdorf Road, mid way between the ancient winegrowing hamlets of Angaston and Tanunda, the heirloom parcels once known as Hanenhof, have claimed significant trophies at the prestigious London International. Haan»
Whole bunches and oak barrel ferments, the costly extravagance of three years tirage on sedimentery yeast lees, each bottle individually riddled by hand, disgorged and sent to cellar for the ultimate indulgence of extra age before release, Pamela is the zenith of the sparkling winemaker's art. Her luxurious effervescence exudes brioche, tarte tatin and French boulangere, her creamy textural mousse unravelling ribbons of rich yeasty autolysis, crème caramel and baked fruits. Wicks»
Coriole is one of McLaren Vale's most eminent, artisanal estates. Consecutive vintages of Coriole Shiraz have claimed a remarkable back to back San Francisco Double Gold. Coriole»
Gold Medal Winner at the highly prestigious London International Wine Challenge! The taste is very sweet, smooth, pronounced and delicous, just like dried raisins or rich tawny grape juice. Serve at cool room temperature with fine desserts, pastries and cake, pour liberally over the best quality ice creams. Lustau»
Massoni
Massoni Chardonnay $311.88/Case of 12
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Available by the dozen
Chardonnay by Massoni of Mornington. Barrel fermentation characters are also apparent. Massoni were at the forefront of establishing Mornington with a definable genre of Chardonnay. Massoni's vineyards are the pick of Mornington's cool climate sites. A long, satisfyingly dry yet fruit and stone filled finish.
FromMassoni
VarietalChardonnay
RegionMornington / Victoria
EachDozen
25.99 311.00

Massoni

http://www.massoniwines.com/ - Massoni - Tasting Notes On Australian & New Zealand wines
Massoni Wines of Mornington was established by legendary Melbourne restaurateur Leon Massoni in 1984

Massoni's passion for fine wine was influenced by his family’s involvement in establishing such culinary icons as Melbourne’s Florentino Restaurant in 1928 and through his relationship with his uncle, master winemaker Jimmy Watson. Over the years, Massoni have focused on making wines that enthusiasts would choose to enjoy with their family and friends. In 1990, Ian Home, founder of Yellowglen, became a partner in the business and introduced Pinot Noir and Lectus sparkling wine to the product range. In 1996 Ian visualised the need to expand the company’s source of ultra premium grapes beyond the Mornington Peninsula, whose erratic meso climate and limitation in supplying quality chardonnay and pinot noir restricted the product range Massoni was able to offer.

http://www.massoniwines.com/ - Massoni - Tasting Notes On Australian & New Zealand wines

In 1997 Ian and Wal Henning, founder of Taltarni and Warrenmang, engaged the assistance of the Stanford Group to develop GlenKara Estate, a 300 hectare vineyard in the Pyrenees region, which provides Massoni with the majority of shiraz, cabernet sauvignon and merlot. In 1998 the mid price Homes range was introduced. Currently, the majority of production is sold to restaurants or exported. Massoni strive for low cropping levels which not only means that the vine is able to sustain a level of crop from year to year but also able to provide better fruit characteristics as the nutrients it produces are infused into fewer grapes, producing grapes with a greater concentration of fruit flavours.

A vineyard’s soil profile and the region’s climate is a major factor that determines the quality of the grapes which will be harvested. Massoni’s vineyards are considered to be cool climate vineyards. This means that grapes mature on the vine for a longer period enhancing both the fruit flavour and the colour extracted.

Planting the appropriate varieties on a vineyard site is vital. In order to optimise fruit characteristics you need to select the correct clones of a variety. Different vine clones will effect growth rates, crop yields and the ability of a vine to withstand climatic variations such as droughts. All of which will influence a wine’s composition.

http://www.massoniwines.com/ - Massoni - Tasting Notes On Australian & New Zealand wines

A healthy vine will produce quality grapes. Poorly managed vines or over cropped vines will not only produce inferior fruit but will cause vine stress. This generally results in the vine shutting down in an attempt to recuperate. Stressed vines are known to produce well below average crop yields for the following two vintages.

Traditionally harvesting commences in early April through to late May. All vineyards are inspected prior to harvest and only Massoni quality grapes are processed. The vineyards are harvested in batches and each is crushed independently. This enables the winemakers to adjudicate whether the wine produced will be able to make a Massoni wine. It also allows rewards those that produce each vintage’s outstanding fruit. Wines that are not selected for a Massoni product are then sold off. The Massoni wines are then placed in 220 litre oak barriques where they will be matured for up to 20 months. Balancing oak and wine characteristic is an artisan skill which is nurtured over successive vintages. Although as a general rule 1/3 of Massoni wines are placed in new barriques, 1/3 in 1 year old barriques, and 1/3 in 2 year or older barriques. The winemaker will match each batch of wine to whether it requires a high, medium or low toasted oak barrique. The toasting of a barrique influences the extent of the oak sensation within a wine. Barriques are shaved each year by a qualified cooper and generally have a lifespan of up to 5 years. At a price of between $800 to $1,500, oak barriques are the highest perishable cost of any winery.

A wine’s characteristics will progressively alter with different wines maturing at different time frames. At 36 weeks of age Massoni’s winemakers will do the first of 3 barrel tastings. Whereby each barrel is assessed and scored out of 3. Barrels graded 1 out of 3 are sold as bulk wine, those graded 2 out of 3 are destined for the Homes range and 3 out of 3 will make the Massoni label. At 42 weeks and 50 weeks the wines are scored again. By this stage the Homes range will be blended for bottling whilst the Massoni wines will be retained in barriques for a further 6 – 8 months. Wines are released some 6 months after bottling. This provides sufficient time for the wines to settle and be made available for the ultimate test, the drinker's satisfaction.

http://www.massoniwines.com/ - Massoni - Tasting Notes On Australian & New Zealand wines

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