|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 Estate's inaugural release was universally embraced by enthusiasts of fine Heathcote Shiraz, the entire vintage sold out within a week. Sanguine»|
|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»|
|Haan have claimed a breathtaking tally of world class accolades for such a small, boutique Barossa estate. Conspicuous trophies and medals at the prestigious London International, Australian Wine Producer of Year and Trophy for Best Blended Red. Haan»|
|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»|
|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»|
|Classically structured with a well established estate styling, Hunter's have won more than 100 gold at international wine competitions, including Marquis de Goulaine Trophy for Best Sauvignon Blanc in the World at the International Wine & Spirit Competition. Jane Hunter is a highly qualified viticulturist with a long family history of wine growing, she worked closely with eminent Australian oenologist Dr Tony Jordan to achieve the quality of harvests which are benchmarks in the world of Marlborough Sauvignon Blanc.. Hunters»|
|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»|
|Enthused by a consuming desire to make great wine, Andrew Nugent honed his craft as viticulturalist and winemaker amongst the vines of McLaren Vale before returning to the Adelaide Hills, where he established his very own wineworks at Woodside. Hand crafted from fruit grown to mineral rich soils above the historic Bird in Hand gold mine, a pure Pinot Noir with superb effervescence, dominated by red berry characters, adorned by a lift of stonefruits and floral.. Bird In Hand»|
|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»|
|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»|
|Tio Pepe is the world's leading Fino, a very pale and dry style of wine made in the southwest of Spain. Produced since 1844 by the Gonzalez family of Jerez, Tio Pepe has a distinctive aroma and a unique taste. Tio Pepe»|
|The uncompromising pursuit of excellence brings the Yealands team to the extreme viticultural climes of Gibbston Valley in Central Otago. It is here under the frigid cloudless night skies that Pinot Noir vines, planted to undulating granite schist soils, struggle to yield harvests of parched grapes, redolent with cherry berry perfumes, bursting with an intensity of flavour and wrapped in a muslin of seamless, velvet tannins. Yealands Estate»|
Rockburn is situated in the world’s most southerly grape growing region, producing Central Otago wines of intense varietal character
Central Otago's wine industry symbolizes success and its continental climate rivals Europe's best. The region has a long viticultural tradition. French migrant Jean Desire Feraud, who pioneered grape growing and wine production over 100 years ago, left a strong legacy. Today more than 1,000 hectares of grapes flourish in unique growing conditions. The skills of talented winemakers produce quality boutique wines to compete with the country's finest. At 45º south, Central Otago has a climate similar to Burgundy. It enjoys a semi continental climate and experiences greater daily and seasonal extremes of temperature unknown elsewhere in New Zealand. The area’s unique soil types have a marked influence on vine growth, the flavours of the grapes and ultimately the wine.
Rockburn takes its name from the rugged, rock strewn, burn scarred landscape of Central Otago. The region is renowned for its stunning scenery of rugged mountains and picturesque lakes. Rockburn's vineyards are bounded on the west by mountains on whose seaward slopes are rain forests, which receive 5000mm of rain a year. To the east is a barren, moon-Iike landscape that receives less than 25mm of rain a year. Situated between these extremes is Rockburn, produce not only Pinot Noir of stunning quality (gold medals at New Zealand Wine Society Royal Easter Wine Show, Bragato Awards, Air New Zealand, and Winestate Wine of the Year) but also medal winning Sauvignon Blanc, Chardonnay, Pinot Gris, Riesling and Gewurztraminer.
All Rockburn wines exhibit strong varietal characteristics, highlighted in the white varieties by crisp acids, which are typical of the region. It has also become apparent that like Burgundy there are distinct appellations within Central Otago. One has only to taste a Gibbston Valley Pinot Noir to experience its perfumed nose, typically violets and earthy, forest floor sensations on the palate.
Compare the effusiveness of Gibbston with a Lowburn/ Bannockburn Pinot Noir, exhibiting darker colour and fuller, sweeter fruit. Hand picked grapes from the Parkburn and Gibbston Valley Back Road Vineyards reflect Rockburn’s unique terroir. For this reason, to fully exploit the potential of the region, it is a distinct advantage to have vineyards in different appellations. The finished wines fully express the complex subtleties in New Zealand's one true continental climate.
Nevertheless, the evoving wines are encouraged to enjoy themselves. The ferments enjoy listening to loud rock music during vintage, yeasts are having the most debauched party of their lives, but in later months they are played classical strains to ease them into their mature years in the bottle. Knowing this may inspire you to visit Cromwell during vintage!
The philosophy at Rockburn is to treat the fruit and wine as gently as possible, with minimum interference and maximum ease of use, vintage workers commonly only have one hand available as the other is usually holding a beer or coffee. To this end, the destemmer is uniquely mounted above the Pinot Noir fermenters. The fruit travels up to it on a slow conveyor, allowing sorting and removal of any sub-standard fruit, leaves or earwigs, to be destemmed directly into the fermenter, minimizing damage to the whole berries and thereby retaining the delicate fruit aromas and flavours that typify great Central Otago Pinot Noir. The removed stems are collected behind the fermenter and returned to the vineyard compost pit, eventually to further enhance the organic life of our soils.
White varieties are all gently whole bunch pressed, 3 tonne at a time, reducing extraction of bitter phenolics and retaining delicate aromatics. The white juice of each variety is pumped into one or two fermentation tanks, which are all of different volumes to allow for the different tonnages of each variety. The pressed bunches are then returned to the compost pit, as are the Pinot Noir skins which are pressed once they have imparted enough colour, tannin and flavour. All fermentation tanks and the two barrel cellars, red and white, are fully temperature controlled and carefully humidified as well. Pinot Noir lives in barrel for 10 months, going through malo-lactic as it naturally warms in the spring, and is brought out and bottled shortly before (or during!) the ensuing vintage.