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Lenton Brae can justifiably claim to be one of Margaret River's leading proponents of the ebullient fusion between Semillon and Sauvignon Blanc, having claimed multi trophies and gold medals for the style at regional, state and national competitions. The site was chosen after a chance conversation with the owner of Moss Wood who mentioned that the soils were uniformly excellent and equal to those of the eminent vineyard nearby. Lenton Brae»
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»
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»
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»
Bloodstone was originally intended for the UK Oddbins retail chain. It turned into a runaway success and went on to claim a litany of international accolades, 5 Cuisine Magazine Stars & Best Buy, as well as Gold & Double Gold at the prestigious San Francisco International. Gemtree»
The wines of Wignall were met with resounding success from the first release, inaugural vintages saw amazing results, attracting conspicuous gold medal and trophy victories. Fruit driven and voluptuous to drink, Wignall have refined the style of their Albany grown Cabernet Merlot to be perfect for today's palates. Wignalls»
David O'Leary really knows about things Cabernet Sauvignon, having claimed a Jimmy Watson Trophy and twice International Red Wine Maker of the Year. From low yielding vines up to fifty years of age, grown to superior sites within the Armagh Valley and Polish Hill River districts, the O'Leary Walker team create a powerful and complex, exquisitely perfumed and seamlessly layered Cabernet Sauvignon, framed by judicious oak and supported by graceful tannins, reflecting the idyllic growing climes of Valley Clare. OLeary Walker»
The term Terra rossa means red earth, a rich, free draining soil that is considered by many as the viticultural equivalent of discovering gold. Beneath the strata of red earth at Wrattonbully sits a layer of ancient limestone, a winegrower's dream as it allows free drainage of water, yet ensures vine roots stay close to the surface, putting natural stress on the vine and limiting its vigor and yield. Smith Hooper»
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»
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»
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»
Serafino Maglieri came to McLaren Vale in 1968 and devoted his life to wine. From picking to pruning to cellarhand, he worked his way up to plant his own vines and build his first winery. Serafino»
Rockburn
Rockburn Central Otago Pinot Noir $245.94/Case of 6
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Available in cartons of six
Pinot Noir by Rockburn of Central Otago. A pure expression of Central Otago on the palate, deeply layered with vibrant flavours of red and black cherries, rich mocha characters and forest floor complexity, all supported by a length of supple silky tannins, resolving on a long, lingering, fully aromatic finish. Central Otago is renowned for its stunning scenery of rugged mountains and picturesque lakes. Pinot Noir clones 10/5 and 5, 6 and 115, 667 and 777 are harvested off vines trained to vertical shoot position. Pinot Noir of remarkable elegance, integrity and balance.
FromRockburn
VarietalPinot Noir
RegionCentral Otago / New Zealand
EachDozen
40.99 491.00

Rockburn

http://www.rockburn.co.nz/ - Rockburn - Tasting Notes On Australian & New Zealand wines
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.

http://www.rockburn.co.nz/ - Rockburn - Tasting Notes On Australian & New Zealand wines

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.

http://www.rockburn.co.nz/ - Rockburn - Tasting Notes On Australian & New Zealand wines

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.

http://www.rockburn.co.nz/ - Rockburn - Tasting Notes On Australian & New Zealand wines

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