|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»|
|A mostly Cabernet wine with a tenth of Merlot, a jot of Cabernet Franc and Petit Verdot, representing almost a third of Hollick's annual production. Previous vintages of Tannery Block have won numerous prestigious awards, including the pre-eminent Jimmy Watson, Robert Bryce and Arthur Kelman Trophies. Hollick»|
|Villa Maria possess the magic touch with Pinot Gris, regularly clearing international wine events of prestigious trophies. Private Bin has been included in the Decanter Top 50 Best Under £10 and identified as a Decanter favourite. Villa Maria»|
|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»|
|Paringa is one of Victoria's leading estates, having claimed Royal Melbourne Most Successful Winery Trophy and earning impressive international acclaim for it's founder, the eminent Lindsay McCall. His style is defined by his passion for viticulture and devotion to the art of making nothing but the finest wines. Paringa Estate»|
|Sourced from Neil Steven's Glenoak property at Pokolbin, a scenically undulating site that's planted to a combination of light sand and red clay soils, widely regarded as one of the finest white wine vineyards in Hunter Valley. The oldest block was established circa 1911, the youngest plantings date back to 1965. Tyrrells»|
|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»|
|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»|
|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»|
|The story of Australia's most revered fortified wine dates back to 1915, when an exclusive barrel of old Tawny Port, was set aside for the sole use of the Penfold family. Revered internationally as one of Australia's finest exports, perennially feted with trophies and gold, Penfolds Grandfather Liqueur Tawny is a blend of the rarest Australian old Port wines, aged in a selection of small oak casks. Penfolds»|
|Galli Estate produce a variety of quality wines from fruit grown on their vineyards at Sunbury and Heathcote. Galli Estate have been very well received by reviewers, and have been recognised for quality at competitions, already receiving Gold for their Pinot Grigio, a varietal that the winemaking team find very exciting. Galli Estate»|
|The top cut, off a mere four hectares Pinot Noir, eighteen different rootstock and clone, all picked by hand and separately fermented. Parcels are treated to minimalist vinification and the extravagance of a Vaslin Bucher basket press, followed by a year in the finest French oak barriques and three years cellaring before release. Pressing Matters»|
In the 1960s, with farming on a continuous downturn, Ian Summerfield sold a section of the Summerfield property to Walter Henning
Ian Summerfield took a keen interest in Henning's activities, and in 1969 that land was planted with Taltarni's first vines. Consequently to this day, the Summerfield vineyard shares its borders with the Taltarni estate. 1970 heralded a decade of great change for many Australian families, and for the Summerfield clan, it was a watershed year that welcomed a new era.
Ian Summerfield felt that Walter Henning had exposed him to an enterprise that could bring the family prosperity amidst challenging times for the farming industry. Planting grapevines seemed a viable alternative to the other crops Ian and his family had previously produced, and he proceeded to plant 10 acres of predominantly Shiraz vines, which his two sons would grow up amongst in the years to come.
Ian's plan was to grow the grapes with a view to selling the harvests to Taltarni or Seppelts, and he proceeded to sell the early harvests to Great Western (now Seppelts) and Chateau Remy (now Blue Pyrenees). However, he had faith that the winemaking industry was going to take off, and acknowledging that he had little understanding of how to turn the grapes into wine, Ian set about building his own winery and sort the advice of a winemaker with veritable celebrity status in the industry, Leo Hurley.
With 50 years experience as a winemaker at Seppelts, Leo Hurley provided Ian Summerfield with excellent counsel and exceptionally good advice
Hurley's tutelage helped cement the Summerfield ethos of minimal intervention with the vines, and it is this methodology that Ian refers to constantly today. Additionally, Drew Noon - who was appointed State Oenologist and is one of Australia's few Masters of Wine - played an important role in the development of Summerfield. Noon continues to be involved with the Summerfield family, returning frequently to the property at Moonambel.
Ian's eldest son was encouraged to pursue greater interest in winemaking. Craig commenced his studies in viticulture and winemaking in Maryborough, and went on to study at Roseworthy Agricultural College in Adelaide. Craig's commitment to acquiring an academic understanding of viticulture and winemaking further inspired Ian to plan, build and develop the winery. Craig's academic understanding of oenology perfectly complemented Ian's practical experience and knowledge of the grapes.
Ian Summerfield had come to love the vines and nurtured them with the dedication and commitment a parent has for a young child. Consequently, it wasn't until recently that he relinquished his position as head winemaker at the winery. In 1987, Ian's youngest son, Mark Summerfield, was visiting the winery from Adelaide on the premise that he would be staying a short time before moving on to Sydney. But Mark found his father's passion for the grapes and for the business infectious and has remained at Moonambel since. Mark has learned the art of blending and winemaking under his father's guidance, ensuring the preservation of the techniques and philosophies Ian developed with Hurley and Noon.
As a small producer, Summerfield doesn't always qualify for wine shows but, when it does, its wines are rarely without reward
In late 1998 Summerfield won 4 silver and 3 bronze medals in Melbourne, Perth, Ballarat and Seymour for the '97 Shiraz, Cab Shiraz and Cab Sauvignon. In 1998, James Halliday selected Summerfield 1997 Shiraz in his top 100 wines in Australia, and made special mention of the Cabernet Sauvignon.
In 1999, The Age newspaper published it's Epicure 'Uncorked' section listing the Summerfield '97 Shiraz as their pick for the 'Best Red'. The phones rang hot and the cellars were emptied in two days. The article went on to say "A terrific mouthful of Pyrenees magic. This is a big, rich red that's already fascinatingly complex, with blackberry, vanilla, fruitcake and mint aromas and flavours. It's smooth and inviting and great now, but is sure to unfold much more if cellared, drink over the next 15 years and more!"