|Campbell's Topaque is the most wickedly intense, lusciously rich elixer, laden with candied peel flavours, honeycombed fruit and amber complexities. Painstakingly crafted to the old world Solera system, a bespoke tradition of fractional blending and elevage, achieving the most indulgent concentration of flavour through a laborious racking of barrels as the angels take their share. Campbells»|
|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»|
|By the winner of the 2014 Jimmy Watson Trophy! During his time as chief red wine maker at Hardy's, Stephen Pannell became intmate with many of the greater Adelaide region's most splendid sites. A predominantly Syrah wine with a de rigueur inclusion of good Viognier, all picked off a superior low yielding Adelaide Hills vineyard. SC Pannell»|
|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»|
|Adam Jackson bought the first blocks of land at the heart of Marlborough and took up farming in 1855. His wife planted a gumtree along Jacksons Road, it remains a regional icon and can be seen on the Jackson estate label. Jackson Estate»|
|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»|
|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 Moppa district was a flourishing settlement of pioneering farmers and gold miners. When the Kalleske vineyard was established in 1853, there were few schools in the region, so local parents established the Moppa Public School to provide their children with a formal education. Kalleske»|
|Originally released in 1976, the Koonunga Hill range has established a sound reputation for quality and consistency, while availing red wine enthusiasts of the opportunity to approach the enduring Penfolds style. The inaugural 1976 vintage of Koonunga Hill Shiraz Cabernet was a legendary wine, still drinking well at Penfolds red wine recorking clinics. Penfolds»|
|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»|
|Brookland Valley Estate made a conspiuous impression through their stirling efforts at Cabernet Merlot when they claimed several significant trophies, including the hotly contested Qantas Best Wine of Show. Expressing fully the generous palate structure and aromatic richness of the stylish Margaret River Cab Merlot accord, beautifully perfumed, bramble flavoured wine, brimming with the quality and elegance which has earned Brookland Valley Estate a five star reputation. Brookland Valley»|
|Mandoon are a Swan Valley operation of great provenance, their homestead vineyard being an ancient block established on the first rural grant in Western Australia, circa 1929 at a property named Sandalford. Always on the lookout for exceptional parcels of fruit, the highly decorated Mandoon team have focused on a northern block of Research Station Vineyard in Margaret River. Mandoon»|
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.