|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»|
|Howard Park is internationally feted as one of the new world's great Riesling wines, achieving superstar status after claiming highly coveted gold medal at the prestigious London International. Riesling was Howard Park's first vintage, it remains the Australian west's most enduring white after over three decades of superlative editions. Howard Park»|
|Excellent Langtons Classification. The legend continues for the stately Katnook of Coonawarra. Katnook»|
|A collation of superior vineyard parcels, crafted by a boutique estate which has been recognized as one of Australia's leading wineries. Clonakilla is dedicated to making distinctive, handcrafted wines, only ever released in limited quantities, anything by Clonakilla can be hard to find, but they are worth the search. Clonakilla»|
|The High Trellis paddock has been yielding the most splendid vintages of wine since the late 19th century, so nicknamed as the vines were the first to be trained above knee height following acquisition of the property by dArenberg. For decades, High Trellis Cabernet Sauvignon has been released to unanimous critical acclaim by the wine industry press and international cognoscente. dArenberg»|
|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»|
|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»|
|The five most most exclusive parcels of old vine Shiraz, a secret component of the Barossa's most memorable vintages, hand picked off the De Fazio and Hillview vineyards at Belvidere and Moppa. Batches are crushed into traditional open top fermenters for a week of pumpovers, gently pressed into an extravagantly high proportion of new French oak hogsheads for two years maturation, followed by the final assemblage, unfiltered and unfined. Pirathon»|
|Stoney Rise is all about drinkability, the creation of complex, fully approachable food friendly wines, without any excessive oak or overripeness. Pinot Noir goes into the oldest barrels available to soften the tannins and refine textures without overpowering the sensual fruit characters. Stoney Rise»|
|A stellar achiever around the national wine show circuit, Wicks have claimed significant trophy triumphs for the excellence of their Pinot Noir. After a long family history of orchard farming and viticulture in the Adelaide Hills, priority was given to the establishment of choice clones Pinot Noir along the scenic slopes at Woodside. Wicks»|
|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»|
|When Johann Gramp planted his vines along the banks of Jacob's Creek in 1847, he was less preoccupied with the making of history but more concerned with the selection of rootstock and fruit, his choice was Shiraz. Jacobs Creek still retain access to some of the oldest vines in Australia and can call on harvests of the finest Barossa Shiraz every year. Jacobs Creek»|
Sir Paz Estate was established by the Zapris family in 1997 at Silvan, a picturesque wine producing town of the Yarra Valley, also noted for its market gardening farms
The Yarra Valley has a rich and romantic history as a wine producing region, extending back to 1838 when the first vines were planted by Swiss settlers. By the turn of the century, some 800 acres of prime land had been planted with vines, and the region quickly developed a reputation for producing excellent table wines. Over time, the demand for fashionable fortified wines such as muscat and port increased. This resulted in many winemakers abandoning their vines, unable to earn a living from their produce. By the early part of the 20th century most vineyards in the Yarra Valley had ceased operating. With the resurgence of interest in wine in the late 1960s and early 70s, more and more vineyards were established in the area with growers planting Shiraz, Chardonnay, Pinot Noir and Cabernet Sauvignon varieties.
The most sought after area of the Yarra Valley was a unique belt of volcanic terra rossa (red) soil, famous for consistently producing wines of extraordinary flavours, wonderful bouquet, and rich sublime colour. Sir Paz Estate is situated at the heart of this belt, and is privileged to be part of the enduring history of winemaking in the Yarra Valley.
Formerly a chestnut tree grove, Sir Paz Estate was established by the Zapris family in 1997. The vineyard is located on 35 acres of red volcanic soil in the southern hills of the Valley, idyllically surrounded by cherry and berry orchards. The elevated site suits viticulture perfectly; grapes experience true cool climate conditions, ripening slowly for maximum flavour development. In some seasons, the Shiraz is picked approaching winter in mid May!
The most important element of making first class wine is in the preparation of the vineyard and fruit prior to harvesting. All of the Sir Paz Estate wines are made from grapes strictly grown in the vineyard where the Zapris Family works closely with the estate manager in monitoring flavour development and degrees of ripeness to determine harvest dates. Particular sections of the vineyard are harvested at different times, depending on the variety of the grape and seasonal climatic conditions.
All fruit nonetheless is hand-picked rather than machine harvested, and crushed immediately to minimise the effects of oxidation. Sir Paz also maintain a policy that 40% of all barrels used are new - French and American oak. The wine making processes are then based on the respective varieties and vintage attributes.
First class winemaking begins in the vineyard. This has been the maxim of Sir Paz Estate since the first vines were planted. The Sir Paz 35 acre estate has 4 distinct varieties, Shiraz, Merlot, Chardonnay and Viognier. Clonal varieties have been meticulously selected to suit terroir, and vineyard management remains the primary focus. Vines are cropped at 1 ½ tonnes per acre, and all grapes are picked by hand. It is the Sir Paz policy to grow no more than 1 to 2 tonnes of grapes per acre, maximising concerted efforts to produce the highest quality wine at all times. French oak hogsheads are exclusively used in maturation, with a minimum of 30% new oak for all red wines. Every Sir Paz Estate wine released is offered in the spirit of upholding and maintaining the stellar reputation that the Yarra Valley has today, achieved.
Whilst the property is meticulously maintained by a highly professional and dedicated team, the most significant feature of the vineyard is its rich red soil 'terra rossa', which enables the winemaker to produce very special wines. This unique aspect of the vineyard inspired the feature logo on the Sir Paz label today; red wines produced on red soil, or quite simply, red on red.