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Valley Clare yields a distinct style of Cabernet Sauvignon, characterized by sweet dark berry flavours, regional mintyness and rolling velvet tannins. Reilly's know Clare Valley very well, highly selective in their choice of terroir, they have set aside harvests from their most precious blocks, hand picked grapes off dry grown vines, open fermented and basket pressed, matured twenty two months in the best French oak. Reillys»
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»
So popular are the wines of Pepperjack, that the label hosts its own society of dedicated enthusiasts. This devout cohort of zealots, converges at bespoke venues to discuss matters Pepperjack, they dine on prime beef and imbibe in their cherished libation. Pepperjack»
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»
The quality of Shiraz grown to parched vineyards in Victoria's rugged western districts, has been well known throughout the world of wine since the days of gold rush and early settlement. Taltarni have since established an enviable reputation for vintages of powerfully structured, statuesque red wines, fully exploiting the soft spoken majesty and graceful intensity of Pyrenees Shiraz comes naturally. Taltarni»
Excellent Langtons Classification. The legend continues for the stately Katnook of Coonawarra. Katnook»
One of the earliest commercial winemaking operations ever established in Victoria. Heathcote Winery can also boast some of the oldest Australian plantings of Viognier. Heathcote Winery»
Capel Vale have played an important role in the establishment of the Western Australian wine industry and the recognition of southwest Australia as a world class winegrowing region. They established their first vines in 1974 after determining that the Capel area, near Geographe Bay, was ideally suited to viticulture. Capel Vale»
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»
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»
Given the scarcity of Best's prestige, limited release, old vineyard icons, Bin #1 affords enthusiasts their first taste of the Great Western Shiraz style and leaves them eager to discover more. A classic, cool climate, aromatic wine, floral and spicy, peppery and elegant, retaining vital Great Western fruit character. Bests»
Crafted by a rising star of the Padthaway region, recipients South Australian Cabernet Of Year Trophy and runner-up South Australian Wine Of Year. Five generations of viticulture make Browns one of the few family owned labels producing conspicuous local Shiraz. Browns of Padthaway»
Pondalowie
Pondalowie Shiraz $335.88/Case of 12
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Available by the dozen
Shiraz by Pondalowie of Bendigo. Pondalowie has fantastic palate structure, balance and length, matured in older oak barrels to retain the rich fruit concentration. Pondalowie was established with particular wines and styles in mind. Dominic and Krystina Morris have spent many years working consecutive vintages in Australia and Europe. A profound construct of Bendigo Shiraz, rich and complex with lovely integration between intense dark fruit flavours and fine, ideally suited to juicy meats, trimmed by caramelised onion and dressed in red wine jus.
FromPondalowie
VarietalShiraz
RegionBendigo / Victoria
EachDozen
27.99 335.00

Pondalowie

http://www.pondalowie.com.au/ - Pondalowie - Tasting Notes On Australian & New Zealand wines
Dominic and Krystina Morris are a young winemaking couple with a passion for making interesting, premium red wines

They met while working vintage in the Barossa Valley and together spent many years travelling and working consecutive vintages in Australia and Europe. It was on their regular end of vintage holiday to the beautiful Pondalowie Bay on South Australia’s Yorke Peninsula that the pair made the decision to funnel their enthusiasm and experience into a vineyard and winery of their own. They chose the Bendigo region in Central Victoria and with family support set about establishing 25 acres of vineyard with grapes varieties that they were passionate about. The winery is named Pondalowie after the special place where they decided to turn their dream into reality.

http://www.pondalowie.com.au/ - Pondalowie - Tasting Notes On Australian & New Zealand wines

Owner winemakers Dominic and Krystina Morris make an impressive winemaking team. Both bring to Pondalowie unique skills and experiences gained from their strong wine-industry backgrounds. Krystina has a degree in Oenology from Adelaide University and has worked as a winemaker in South Australia’s Barossa Valley and McLaren Vale regions as well as in the Alentejo and Douro regions of Portugal.

Dominic has experience in many aspects of the wine industry but found working in red wine production the most rewarding. He bolstered the knowledge gained from working in the red wine cellars of some of Australia’s long established premium wineries with vintages in France and the Alentejo and Douro wine regions of Portugal. When the Douro Valley winery he worked for, Quinta do Crasto, won “International Red Wine of the Year” for their 1995 Douro Red wine, Dominic was invited to continue working for them as winemaker. He accepted and now flies three times a year to Portugal to oversee the winemaking at Quinta do Crasto and has helped them achieve their reputation as one of the leading table wine producers in Portugal.

Custom designing, establishing and hand maintaining the vineyard has allowed the Morrises to produce specific wine styles, blends and premium quality wine

Two vineyards were established at Bridgewater on Loddon, a town 40km North West of Bendigo in Central Victoria. The 10 acre property owned by Dominic’s parents was planted in 1996 using cuttings of Shiraz, Cabernet and Malbec propagated from 30 to 100 year old non-clonal vineyards known to be producing exceptional fruit. The grapes from this vineyard now contribute the principal components of the Shiraz Viognier and Cabernet Malbec wines.

http://www.pondalowie.com.au/ - Pondalowie - Tasting Notes On Australian & New Zealand wines

In 1997 they began planting a 20 acre property using the best clones available of Shiraz, Tempranillo, Cabernet and Viognier. The grapes from this vineyard produce the Shiraz and Vineyard Blend wines, contribute Viognier to the Shiraz Viognier blend and of course produce the Tempranillo wines, the unwooded MT and, if the vintage conditions are suitable, the Special Release Tempranillo.

Co-fermentation is a winemaking technique used by Dominic and Krystina to produce their multi-varietal wines. Harvesting and then fermenting two or more grape varieties together integrates the individual varietal flavours and produces superior balance and texture in the resulting wine. This technique is used to produce the ‘Vineyard Blend’, Shiraz Viognier and whenever possible the Cabernet Malbec wines. Malbec tends to ripen earlier than Cabernet so it is not always possible to co-ferment this wine.

Once harvested the grapes are crushed gently, to retain some whole berries, into fermentation bins of half-tonne capacity

Fermentation may commence naturally in the freshly crushed grapes before being inoculated with cultured yeast strains selected specifically for each grape variety. Once active, the ferment is ‘dumped’ from the half-tonne bins into either one of the fermenters specially designed by Dominic and Krystina or into a stainless steel open fermenter. The dumping action enhances the colour extraction from the young ferment and ensures a thorough mixing of the various half-tonne ferments, especially when varieties are being co-fermented.

Continual tasting of the ferment determines the frequency of hand plunging, ‘drain and return’ and skin contact treatments the ferment receives. Generally, the ferment is left ‘on skins’ for between 6 to 24 days, during which the temperature is allowed to increase from around 20°C to 30°C. Malolactic bacteria are inoculated during the final stages of the primary fermentation.

http://www.pondalowie.com.au/ - Pondalowie - Tasting Notes On Australian & New Zealand wines

At the Pondalowie winery modern twists added to traditional European winemaking techniques ensure that the wines from this passionate team have great complexity and depth.

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