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Best prices on Australian & New Zealand wines and popular brand liquors
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»
Widely regarded as one of New Zealand's leading winemakers, Alan McCorkindale has over three decades experience at crafting some of the South Island's most memorable vintages. McCorkindale's efforts have claimed many trophy and gold at prestigious competitions including twice International White Wine of Year at the distinguished London International Wine Challenge. Munamuna»
All Saints store their ageing fortifieds in the Great Hall, an area of a castle built in the 1880s, lined with huge 100-year-old oak casks, filled with rare wines. Some of these fortified wines are up to eighty years old and form the base of the rich fortified All Saints blends. All Saints»
Like an uncut diamond, the Chardonnay grape lends its sparkle to the Ruinart wines. In the constant pursuit of perfection, the Ruinart House excels in the art of handling this very special grape variety. Ruinart»
Rob Sticks Dolan's career in the wine industry began under the tutelage of Greg Clayfield and John Vickery at the enduring Rouge Homme. Dolan established his affinity for Pinot Noir on the international stage when he claimed the prestigious Bouchard-Finlayson Trophy for Champion Pinot Noir at the prestigious London International. Sticks»
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»
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»
An accord of three very different parcels of superior McLaren Vale vineyard, vinified on skins for a week and a half in traditional open vats, followed by transfer to a selection of seasoned and new French oak barrels for completion of malolactic and eighteen months maturation. The individual Blocks of Cabernet were cannily shifted between different cooperages of oak to impart layers of flavour and enhance structure, the final assemblage is a judicious draught of vineyard parcels to achieve layers of flavour and opulent tannin profile. Fox Creek»
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»
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»
The wines of Shadowfax have gone from strength to strength in a very short space of time, due in no small part to the remarkable quality of fruit. A prolific trophy winner, Shadowfax have achieved the new wave of Chardonnay, refreshingly fruit driven, livelier than it's Victorian siblings, characterised by slatey, flavoursome acidity, a touch of lees complexity and judicious dryness. Shadowfax»
Konrad Hengstler discovered Marlborough while traveling through New Zealand in 1987 and was immediately attracted to Sauvignon Blanc. Today Konrad excels at everything Sauvignon Blanc and loves everything Marlborough, his estate wineworks are located in Waihopai Valley at the very heart of Marlborough, it enjoys magnificent views of the surrounding mountain ranges. Konrad»
Matua
Matua Valley Marlborough Sauvignon Blanc $14.99 / $179.00 12
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Available by the dozen
Sauvignon Blanc by Matua of Marlborough. Gooseberry and apple dominate, whilst other crunchy orchard fruits are present, pear and nashi, melon with citrus, limes, floral notes and vegetable. Marlborough is one of the world's most distinctive winegrowing regions, a source of the highest quality fruit, identifiably New Zealand Sauvignon Blanc. Vineyards are harvested throughout the cool of morning to ensure the least damage to delicate fruit flavours. The palate is generous and fruit driven with classical Marlborough acidity giving a fresh, clean palate and passionfruit finish.
FromMatua
VarietalSauvignon Blanc
RegionMarlborough / New Zealand
EachDozen
14.99 179.00

Matua

http://www.matua.co.nz/ - Matua - Tasting Notes On Australian & New Zealand wines
Growing up in a winemaking family in the winemaking community of West Auckland, Matua Valley's founders Ross and Bill Spence developed a vision for New Zealand's future

Back in the early 70’s, the vision of Matua Valley’s founders Ross and Bill Spence was to revolutionise the still fledgling New Zealand wine industry, taking advantage of unique regional qualities to create innovative and distinguished wines – the kind they wanted to drink themselves. They succeeded, beyond their wildest dreams. Today, Matua Valley wines are acclaimed and highly sought after throughout the world.

http://www.matua.co.nz/ - Matua - Tasting Notes On Australian & New Zealand wines

After six years developing their craft in the industry, the brothers established the Matua Valley winery in 1973. From their first successful vintage, produced in the old Tin Shed at Auckland, the brothers went on to win awards and accolades from Sydney to London. Their greatest achievement in these early days was the production of the first New Zealand Sauvignon Blanc. Today, Matua Valley is well on the way to becoming a globally respected fine wine brand. Such recognition will be the Spence brothers ultimate achievement, and a benchmark for other New Zealand winemakers to aspire to.

Viticulture is the science, art, or process of cultivating grape vines. Matua Valley have always had a hands on approach to this science and art. The philosophy is simple, to produce the best quality fruit possible, with consistency from vintage to vintage. But simple doesn't mean easy - there's a lot of hard work involved. The winemakers at Matua are fortunate to have a member of the founding family, Simon Spence, managing both the company-owned vineyards and the contract growers. His role is to keep a close eye on all the vineyards, ensuring maximum productivity and consistent quality. These goals are achieved by harnessing particular viticultural techniques for each vineyard based on their terrior, a combination of topography, soil and climatic conditions.

Mark Robertson, formerly Matua's chief winemaker, credits Simon's results in the vineyard as one of the key factors in achieving our superior quality wines. Grapevines go through an annual cycle, involving a time-honoured series of viticultural tasks. Dormant over the winter, the vines are pruned, shoots are trained and extra foliage is plucked by hand to give the grapes maximum sunlight exposure and to concentrate the flavours. Matua monitors the vines throughout the growth cycle, looking for any sign of pests or disease. As members of a sustainable wine growing programme, the Matua vignerons intervene at the last possible moment to minimise spray requirements.

http://www.matua.co.nz/ - Matua - Tasting Notes On Australian & New Zealand wines

Thinning of the vines is carried out systematically to ensure a balanced fruit to leaf/vine ratio, and to maximise quality. Netting of the vines is conducted to provide protection from birds. Picking is only done at the time of optimum ripeness and flavour development, in close consultation between the viticulturalists and the winemakers.

Matua's winemakers are wine lovers, always looking for new ideas and applying the best of them to the production of the wines. They rely heavily on optimally ripe fruit to make the distinctive wines. Special pride is taken in the produce extracted from the older vineyards. The last twenty five years have seen the gradual evolution of some very special styles which are getting better with each vintage. Winemaking is an art, a craft and a science that has evolved over many centuries. Like all crafts, it improves with repeated practice and with the judicious combination of ancient techniques and modern technology.

Premium varietals are always hand-picked at Matua, a gentle balloon press is used to extract as much juice as possible without crushing the seeds (tannins come from the seeds). White grapes are pressed within hours of their arrival at the winery, quickly separating the juice from the skins. However, extended skin contact, called maceration, is necessary before pressing wine off red grapes. The juice extracted after normal pressing for white wines and after fermentation for reds. Press wine has a deeper colour and often more tannins than free-run juice. Wineries often blend a portion of press wine back into the main cuvée, to add backbone.

Immediately after bottling, wine frequently goes into a state of bottle shock. Recovery may take a few weeks or months, after which the wines are released for sale. The vast majority of Matua's wines are crafted to be consumed shortly after release, when they are at their freshest.

http://www.matua.co.nz/ - Matua - Tasting Notes On Australian & New Zealand wines

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