|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»|
|A rigorous tasting selection of the best barrels Malbec from a superior Langhorne Creek site, only ever made to small batch techniques in the most exceptional vintage years. Fruit is destemmed and open fermented, pumped over four times daily and pressed into a selection of well seasoned French oak puncheons for malolactic and a year's maturation. Bleasdale»|
|A vigorous diction of new world Chardonnay, framed within a tasteful veneer of judicious oak, crafted by an artisanal winery that's claimed best white and best red wine trophies, as judged amongst peers at the Mornington Peninsula Vignerons Association. Willow Creek offers a stylishly proportioned palate, finishing as crisp as the maritime winds which enthuse the Peninsula. Willow Creek»|
|Have you ever imagined yourself sipping on a luscious effervescent red wine? Vixen makes makes it very real. Your friends will be jealous, past party escorts will seem dull by comparison and all eyes will be on you as you stride into your next party with Vixen on your arm. Fox Creek»|
|Howard Park's Scotsdale property is located at the foothills of the ancient Porongurup range. At 200 to 380 metres above sea level, it is among the highest vineyard sites in all Western Australia. Howard Park»|
|An exclusively Strathbogie Ranges Shiraz, most of the grapes come from Rocky Hill Block at Whitegate, with a further component from Block 6 at Upton Run. The magic of this wine evolves while ageing in a collection of very old, large English oak casks. Fowles»|
|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»|
|The Hugo family property was a mixed farming enterprise, dairy and sheep stud, almonds and tomato, not to mention a paddock or two of grapevine for personal consumption. The first commercial vintage of Shiraz was in 1979 but a Reserve quality Shiraz was not considered for another twenty years. Hugo»|
|From parcels of Pinot Noir, planted to the foot of tailings, left behind by waves of prospectors who pursued their fortune amongst the open pits and mines on Adelaide Hills during the gold rush of the 1850s. Crushed and destemmed straight into the press with minimal time on skins to extract the perfect pink, its blushing lipstick hues presage a cornucopia of lifted strawberry and cherry blossom characters, ruby grapefruit and luscious jube over a length of tasty, toothsome tannins, the perfect Rosé for lazy afternoons or late night soirées. Bird In Hand»|
|Meshach William Burge 1843-1942, was Grant's great grandfather, a central figure in establishing the Burge vineyards and estate. He was eleven years of age when his family moved from Wiltshire to the Barossa, where he toiled to develop what has grown into a thriving viticultural, wheat and sheep property near Lyndoch. Grant Burge»|
|The High Trellis paddock has been yielding the most splendid vintages of wine since the late 19th century, so nicknamed as the vines were the first to be trained above knee height following acquisition of the property by dArenberg. For decades, High Trellis Cabernet Sauvignon has been released to unanimous critical acclaim by the wine industry press and international cognoscente. dArenberg»|
|Blue Pyrenees were established through a no expense spared approach, by two of the wine world's most revered, accomplished and resourced estates. A superior standard of viticulture and exacting vinification techniques were the priority, they remain at the very core of the Blue Pyrenees raison d'être. Blue Pyrenees»|
Mount Camel Ridge
Mount Camel Ridge
The key to great wines is great vineyards worked by dedicated growers
Mount Camel Ridge Estate is situated on the eastern face at the cooler, south end of the Mount Camel Range 17km north of Heathcote in Central Victoria. The objective is to produce wine of beauty and finesse that reflects the terroir, the grape variety, the vintage and the site from which they came.
The site is gently sloping and therefore well drained. It faces east to receive the early morning sun, invaluable during years of frost, ensuring the vines are not affected. In summer the vines are sheltered from the hot western sun in the late afternoon by the higher part of the hill. The soil is predominantly Cambrian, with small pockets of red and black clay, hill wash and rock. Thus blocks are planted to different soil types and at varying elevations.
The vines at Mount Camel Ridge yield Shiraz 45%, Cabernet Sauvignon 25%, Merlot 20%; the remainder consists of Viognier, Petit Verdot and Mourvedre. Clones have been selected with the intention to produce a northern Rhone style Shiraz and a Bordeaux style Cabernet Sauvignon within the Australian context. The property is 49 hectares and 18 hectares is under vine, although not all is as yet productive.
The land had always been a sheep property and had never been cropped. After aquiring the site, Gwenda and Ian Langford embarked on a programme of mulching to achieve maximum soil structure, initially by spreading chicken manure. Since then, a seaweed fertiliser has been applied and all prunings are mulched back into the rows annually. The property benefits from the prevailing winds along the ridge, hence copper or lime sulphur fungicide are never utilized. As a result of intensive work worms are reappearing, there is now an extensive frog population, along with ladybirds and other invertebrates, not to mention a range of beautiful spiders.
The grapes ripen evenly and in beautiful condition so there is no adjustment of pH. The vines are cane pruned, the number of buds are kept to what is deemed appropriate for each, with low yields as the aim (approximately one tonne per acre). It is a dryland vineyard and drippers have never been installed. The grapes are hand picked, fermented naturally in 500kg open vats, hand plunged, basket pressed and matured in French oak (new 25%). The wine is racked two to three times during the fifteen to twenty months maturation and is lightly fined but not filtered.
Given the natural balance and flavours these wines are attractive when young. Mount Camel Ridge will benefit from cellaring, but high quality wine should be attractive at any age.