|Positioned half way between Avoca and Ballarat, the boutique Amherst Winery has only ten acres under vine. The small yields translate into extraordinarily structured, powerfully intense wines, brimming with fine aromatics and lined with silky tannins. Amherst»|
|Howard Park is internationally feted as one of the new world's great Riesling wines, achieving superstar status after claiming gold at the prestigious London International. Fruit is grown to some of the most elevated vineyards around Mount Barker and the Porongurups, nourished by a continental pattern of warm days and cold nights, which translate into vibrant fruit exhibiting zest and super fine citric minerality. Howard Park»|
|Stephen Pannell is one of Australia's most decorated winemakers, Jimmy Watson and twice Max Schubert Trophy winner, London International Winemaker of Year and Chairman National Wine Show. He found time in between tours of duty at Wirra Wirra, Tintara and BRL Hardy, to do vintage in Burgundy, at the illustrious Mouton Rothschild and amongst the grand old vines of Barolo. SC Pannell»|
|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»|
|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»|
|The Senses range are all about capturing the concentration and complexity which can be achieved through barrel ferments and extended maturation. Think west coast Fumé Blanc, the fruit of Margaret River's most opportune vineyards, treated to the indulence of vinification in fine French oak, for a meaty, savoury style of Sauvignon Blanc. Watershed»|
|Steeped in history, the original Baileys store was situated next door to the Glenrowan Inn where widow Jones hosted Ned Kelly's siege. Following the gold rush, the Baileys turned to farming and settled on a property which they named Bundarra. Baileys Glenrowan»|
|The Sexton family live in the middle of their eighty acre vineyard on the high north face of the Warramate Ranges, within the dress circle of Yarra Valley. The vineyard is introducing organic practises with the express purpose of further distinguishing the site and improving grape and wine quality. Giant Steps»|
|All Saints store their ageing fortifieds in the Great Hall, an area of a castle built in the 1880s, and lined with huge 100-year-old oak casks, filled with rare wines. Some of these fortified wines are up to eighty years old and form the base of the rich fortified All Saints blends. All Saints»|
|From parcels of Pinot Noir, planted to the foot of tailings, left behind by waves of prospectors who pursued their fortune amongst the open pits and mines on Adelaide Hills during the gold rush of the 1850s. Crushed and destemmed straight into the press with minimal time on skins to extract the perfect pink, its blushing lipstick hues presage a cornucopia of lifted strawberry and cherry blossom characters, ruby grapefruit and luscious jube over a length of tasty, toothsome tannins, the perfect Rosé for lazy afternoons or late night soirées. Bird In Hand»|
|Majella are one of the most highly awarded small wineries in Australia, the inaugural release of The Musician was met with unprecedented critical acclaim. In the tradition of the most salubrious Coonawarra vineyards, the Majella property was used extensively for grazing before being planted to vine. Majella»|
|The inaugural release of Hanging Rock Shiraz was vintage 1987 and what an event it was, immediately claiming gold and inspiring comparisons to Grange by the industry press. From from fruit grown to the estate Athols Paddock, a complex Heathcote style, more Syrah than Shiraz, boasting several trophies and over fifty gold to its distinguished history, big, powerful and rich, yet exhibiting an elegance and finesse that's rare in Australian wine. Hanging Rock»|
The Stoney Rise Wine Company is a boutique vineyard and cellar door based in Tasmania’s Tamar Valley. It is the brainchild of Joe Holyman and his wife Lou
Stoney Rise was started in 2000 with an eye to produce wines that are food friendly, and offer people complex wines without too much oak, or overripe fruit characters. The name comes from a surf break in the Little Dip Conservation Park behind Robe in South Australia. After 10 years in the wine industry, as a sales rep, a wine buyer, and more recently working in wineries it was time for Holyman to make the break and do something on his own. Holyman spent time working in New Zealand, Portugal and France, as well as Tasmania, Mt Benson and Coonawarra, which has given him a broad understanding of wine styles, and how many different people make their wines.
The Holyman family has been involved in vineyards in Tasmania for 20 years. In 2004 Joe purchased a vineyard on the Tamar Valley with the eye to continue a passion for growing Pinot Noir and Chardonnay in this special cool climate. The vineyard, planted to 3 hectares of Pinot Noir and 1 hectare of Chardonnay was established in 1986.
Stoney Rise produced trophy winning wines and high praise in the mid 1990s. Holyman is setting about restoring the vineyard to its former glory. A passion for growing grapes, and a European winemaking philosophy ensures the reputation will be restored.
The Stoney Rise range is all about drinkability. The Pinot Noir goes into the oldest oak we have, for less than twelve months. 50% of the Chardonnay is fermented in new French oak barriques before being bottled early to retain its freshness. Made with fruit from the Mt Benson, the Shiraz is open fermented using wild yeasts and spends its life sleeping in old French oak barriques before bottling.
The Holyman range of wines are wines for cellaring. The Chardonnay and Pinot Noir are both fermented using wild yeast. The Chardonnay spends all of it’s time in new French oak, while 25% of the Pinot Noir goes into new oak for maturation. These wines are made to show passion for the grapes that Stoney Rise grow and will reward with time in the cellar.
In 2007 Holyman had the opportunity to purchase a special parcel of Riesling fruit which he couldn’t refuse. One of the star varietals for Tasmania, Riesling is quickly growing a reputation in Tasmania, for it’s austere, structured fruit characters. The Riesling is made, as with all the Stoney Rise wines in a style that suits early consumption. The nose is floral and citrus fruit driven. The palate is steely with some mineral characters, while being backed by balanced acidity and the slightest hint of approachable residual sugar. Fantastic with Tom Yum soup or chilli prawns this wine is a great drink now, but will reward with some time in the bottle.
Holyman Pinot Noir is the wine Joe loves to make and drink. The Holyman wines are made in a more traditional Burgundian style. They are not reserve wines, but stylistically different and that is why they have a different label. The use of 30% whole bunches in the ferment gives this wine it's structure and finesse. The wine is fermented with wild yeast that is present in the vineyard after a one week period of cold soaking to draw out colour and tannins from the grape skins. The fruit characters are black cherry and plums with hints of mushroom and coffee. The palate is rich and powerful and will slowly develop over the next 5 to 10 years in the bottle.