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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»
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»
Earnscleugh Valley was the site of a gold rush in the 1860s, the industrious miners dug a watercourse through the valley which today serves to nourish the world's southernmost appellation of Pinot Noir. The Last Chance is a small scenic terrace, planted to a special Burgundy clone of Pinot Noir which yields a magnificently structured, generously proportioned wine. Two Paddocks»
There's a single block of Montepulciano along Bird In Hand Road at Woodside in the northern Adelaide Hills, a warmer site with rocky, well drained soils, perfectly suited for Italians. The seaside influence of Gulf of St. Bird In Hand»
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»
The marvelous S1 block is a sheltered, relatively warm site within the splendid vistas of Seaview Vineyard, on a north facing plateau at 160m above sea level, refreshed by maritime winds that blow in from the Cludy Bay coast. Fruit is crushed and destemmed, chilled and gently pressed, the clearest juices are racked off for a long, cool ferment to capture the full opulence of S1 vineyard grapes on the vine. Yealands Estate»
The highly opportune Pinot Noir vines at Bird In Hand are planted on the site of an ancient gold mine, a godsend of fortuitously fertile soils, magnificent growing conditions for stellar quality Adelaide Hill wines. Fermented in own bottle and aged five years on lees in true Méthode champenoise, the term of extended maturation imparts luxurious biscuit notes, chantilly crème and frais de bois. Bird In Hand»
A Coonawarra Shiraz of elegance and finesse, Penley's vintages are regularly awarded with prestigious international trophies and accolades, outclassing some of the nation's icon wines. A splendid effort exhibiting generous varietal fruit and spiced pepper, perfumes of good French oak and plenty of flavour. Penley Estate»
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»
Paringa is one of Victoria's leading estates, having claimed Royal Melbourne Most Successful Winery Trophy and earning impressive international acclaim for it's founder, the eminent Lindsay McCall. His style is defined by his passion for viticulture and devotion to the art of making nothing but the finest wines. Paringa Estate»
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»
After several decades of crafting Australia's most memorable vintages, Mike Press is more sanguine than ever that great wine can only come from the finest vineyards. His dedicated hands on approach means that he is personally involved in every stage of the winemaking, from pruning the vines and inspecting grapes, right to plunging the ferments and bottling his finished wine. Mike Press»
Passing Clouds
Passing Clouds Graemes Blend $29.99 / $359.00 12
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Available by the dozen
Cabernet Sauvignon Shiraz by Passing Clouds of Bendigo. Rich complex aromas of blackberry, blackcurrant and spice follow through onto the palate, lined by a veneer of gentle oak. Graeme's Blend is the Passing Cloud flagship. Passing Clouds is a small hands on operation employing traditional techniques. A superb balance of tannin and acidity complemented by lingering fruit, beautifully balanced on a length of fine chalky tannins.
FromPassing Clouds
VarietalCabernet Sauvignon Shiraz
RegionBendigo / Victoria
EachDozen
29.99 359.00

Passing Clouds

http://www.passingclouds.com.au/ - Passing Clouds - Tasting Notes On Australian & New Zealand wines
Passing Clouds is a small hands on operation using traditional winemaking techniques, sheltered by hills of ironbark forest, an ideal growing climate for premium red wine

The story begins in 1973 when Graeme Leith and Sue Mackinnon great friends and partners decided that they wanted even more challenges in life than were possible for them in their careers as electrical contractor and journalist; Graeme was the electrical contractor. They wanted to brave the elements, face the challenges of the land, and like so many before them pursue the holy grail of the best wine in the world.

http://www.passingclouds.com.au/ - Passing Clouds - Tasting Notes On Australian & New Zealand wines

Working on the principle that enthusiasm triumphs over professionalism, the first vines were planted at Kingower by Sue Mackinnon, Graeme Leith, Anne and David Brown (who then wisely took up cheese making) in November 1973 by the headlights of the van from which they had driven from Melbourne after work. They didn’t want it to be dependent on pesticides or insecticides so they chose a site in a dry area north west of Bendigo on old gold diggings, where the soil had been dug over a hundred and twenty years before by goldminers.

They laid out the wires, measured the distance between the vines, dug the holes with shovels and planted 150 vines, initially shiraz and cabernet sauvignon to make a classic Aussie blend. There were also riesling vines planted, that Tom Lazar had left over from his last plantings at Virgin Hills, and which he had kindly donated. They then had some supper and drove back to Melbourne. They were younger, then.

After several years of nurturing their plantings, they experienced the first real Passing Clouds vintage, and released their inaugural wine. They were successful, and the first wine they showed at the Melbourne Wine Show, the 1982 shiraz cabernet won gold. Since then the vineyards produce has won numerous medals for magnificent wines, presently including not only the predominant Graeme’s Blend shiraz cabernet, but The Angel, a cabernet sauvignon merlot cab franc, some spectacular shirazes, and over the last few years the pinot noir made from Coldstream grapes.

http://www.passingclouds.com.au/ - Passing Clouds - Tasting Notes On Australian & New Zealand wines

White wines are made too, but Passing Clouds is famous for its reds, reds of great character, individuality and superb quality. As one wine writer said "I have a lot of sample bottles on my table at the end of the day, but whenever there’s Passing Clouds, it’s the one we drink with dinner!"

The first Passing Clouds, a glorious concentrated red had too little chemical input, no sulphur was added as a preservative and the wine had a very short life span. From then on all wines have had minimal sulphur additions to keep them alive and well, as Winemaker Graeme Leith accepted that the Romans had it right two thousand years ago when they burned sulphur in their amphorae. Unirrigated, ripe fruit, traditional methods of hand plunging in small fermenters and hand presses cranking down the cake late into the night was the formula for the next twenty years and many superb wines were produced.

Some more sophisticated wine making equipment has been added over the last ten years or so, including an air bag press. Today's Passing Clouds are as good or better than the Gold winning 1982 shiraz cabernet. Winemaker Graeme Leith has always enjoyed the challenge of different styles, different varieties. Passing Clouds now releases The Angel cabernet, three different shirazes, cabernet franc, grenache, Graeme’s Blend shiraz cabernet, chardonnay and sauvignon blanc and lately the highly regarded pinot noir, crafted from Coldstream fruit. The estate also makes the highly acclaimed Three Wise Men pinot at Kingower with fruit transported from Narre Warren East.

Generally speaking the best wines over the years have been made in dry seasons, the wetter seasons have produced weedier wines. All of the Passing Clouds reds are of exemplary quality and have the power to age gracefully, plus something special no other Bendigo district wines seem to have. According to many, what distinguishes Passing Clouds from other Bendigo wines, is a fleshy full bodied weight, an opulence and plushness that makes many other Bendigo reds seem skeletal by comparison.

http://www.passingclouds.com.au/ - Passing Clouds - Tasting Notes On Australian & New Zealand wines

Graeme sometimes says that making wine is not all that dissimilar to making a fruit cake, good ingredients, a guiding hand, and get the timing right! He also says that making wine is 20% winemaking and 80% cleaning up. Graeme Leith has passed the winemaking baton onto his son Cameron, and everyone expects the quality and uniqueness of Passing Clouds to be suitably nurtured and improved upon.

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