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| 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» |
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| Named for a rare grasshopper Sigaus childi, found only at Central Otago within the Earnscleugh gold mine tailings, just across the road from Grasshopper Rock vineyard. The site is fortuitously harsh and sufficiently challenging to make the vines work their hardest. Grasshopper Rock» |
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| The highly opportune Pinot Noir vines at Bird In Hand are planted on the site of an ancient gold mine, a godsend of fortuitously fertile soils, magnificent growing conditions for stellar quality Adelaide Hill wines. Fermented in own bottle and aged five years on lees in true Méthode champenoise, the term of extended maturation imparts luxurious biscuit notes, chantilly crème and frais de bois. Bird In Hand» |
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| 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» |
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| This enduring flagship wine can boast twenty trophys and over seventy gold medals throughout its illustrious history. Penley Steyning captures and enhances the excellence in first growth Coonawarra Cabernet Sauvignon, highlighted by rich berry tones, superior length and layers of intense flavour, a wine which achieves perfect harmony between massive intensity of fruit, mouth filling grape tannins and elegant acids. Penley Estate» |
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| Metala was the first ever to win Jimmy Watson Trophy, a significant accolade in the world of wine. Fruit for the White Label is sourced from splendid Langhorne Creek vines which can trace a heritage back to the original plantings of 1891. Metala» |
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| Gold Medal Winner at the highly prestigious London International Wine Challenge! The taste is very sweet, smooth, pronounced and delicous, just like dried raisins or rich tawny grape juice. Serve at cool room temperature with fine desserts, pastries and cake, pour liberally over the best quality ice creams. Lustau» |
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| David O'Leary and Nick Walker have amassed hundreds of gold medals and trophies between them, including the prestigious Jimmy Watson. A shared confidence in the quality of Clare Valley fruit was the catalyst for them to establish their own winery. OLeary Walker» |
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| Richard Bailey planted one of the first Glenrowan vineyards in the 1860s. The Bailey estate survived the downturn of the Victorian gold rush, the ravages of phylloxera and excesses of the Kelly gang, it endures to this day, producing some of the nation's most intensely flavoured and historically significant wines. Baileys Glenrowan» |
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| Paringa Estate has established an unassailable repute over the last twenty years as one of the leading small winery vineyards in the country, named Australian Winery of the Year by James Halliday. Paringa Shiraz won a total of six trophies including Best of Show at the 2006 Royal Sydney, sweeping the field with five Gold Medals and five Trophies, including the prestigious Best of Show and Best Shiraz at the 2009 Royal Sydney, as well as Best Shiraz Trophy Royal Melbourne. Paringa Estate» |
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| The enthusiastic maritime climes of Martinborough are heaven sent for a style and quality of Sauvignon Blanc to rival the world's finest. Mother nature sets the stage, but ultimately it is the thoughtful viticultural practices of the Palliser Estate team, which ensures a harvest of ripe and intensely flavoured Sauvignon Blanc at every vintage. Palliser Estate» |
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| Campbell's Topaque is the most wickedly intense, lusciously rich elixir, laden with candied peel flavours, honeycombed fruit and amber complexities. Painstakingly crafted to the old world Solera system, a bespoke tradition of fractional blending and elevage, achieving the most indulgent concentration of flavour through a laborious racking of barrels as the angels take their share. Campbells» |
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About McPherson - the Winery
McPherson
Since its inception in 1968, McPherson Wines has been on an uncompromising quest for quality and a commitment to the very finest in winemaking
McPherson Wines had its beginnings in 1968. Jock McPherson worked in wineries in the early days of the industry in New South Wales. From him, his son Andrew learned the joys of winemaking, along with an honours degree in the use of colourful language. In 1974 Andrew embarked upon his career, he has spent his entire working life to date in the wine industry. In 1993 he established vineyard holdings in the Murray Darling region near Mildura. This region principally surrounds the mighty Murray River, the source of much Australian folklore due to its beauty and majesty. One of the most significant grape growing areas in Australia, the region is over 350km wide (east to west) and is renowned for its production of soft, generously flavoured wines.
Andrew had his eye on the red brick soil of Goulburn Valley in Central Victoria, acquiring 350 acres which offered great promise for cool climate red wines which today are used to grow the grapes for the Chapter Three and Basilisk range. In early 2000, McPherson Wines opened a world class bottling facitily in Victoria. Located next to the winery just outside the town of Nagambie in Central Victoria, McPherson bottle their own wines along with premium wines from wineries all over Victoria. Consistency, reliability and value for money are hallmarks of wines from Central Victoria.
The McPherson family is proud of their efforts to preserve and protect the natural Australian environment. Sustainable farming has always been foremost in the McPherson family’s approach to viticulture, responsible vineyard planning encompasses a range of environmental concerns.
The McPherson family established their Croftwood vineyard along the Murray River near Mildura in 1994. Here, the Murray journeys northwest through the heart of Australia’s famous red cliffs area, where the dry, warm climate and brick-red soils conspire to endow McPherson’s red wines with a beguiling combination of forward fruit, structure and intensity.
The Sinclair vineyard, along the Goulburn River, is adjacent to the McPherson winery. Here, the river’s system of lakes, creeks and billabongs conspire to form a unique meso-climate that is dramatically influenced by its inland water mass. The effect of this water mass is cooler and more moderate vineyard temperatures during the growing season, which in turn gives the McPherson white wines greater elegance and finesse, and its reds a rich, robust flavour, distinctive of the region. With a focus on traditional winemaking craftwork and state-of-the-art technology, the McPherson wines are designed to be easy-drinking, fruit driven styles with generous mouth-filling flavours. For almost 50 years the McPherson family have been committed to producing high quality wines at an affordable price.
Andrew oversees the day to day operations of his Central Victorian Winery and world class bottling facility. McPherson continue to produce and refine an outstanding range of signature wines, which are enjoyed by people in thirty six different countries. Over the years, McPherson Wines have strived to maintain the high standards of quality that have made them famous throughout the world, renowned for consistently over delivering at every price point.
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