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| 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» |
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| A vigorous diction of new world Chardonnay, framed within a tasteful veneer of judicious oak, crafted by an artisanal winery that's claimed best white and best red wine trophies, as judged amongst peers at the Mornington Peninsula Vignerons Association. Willow Creek offers a stylishly proportioned palate, finishing as crisp as the maritime winds which enthuse the Peninsula. Willow Creek» |
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| There are two superb high altitude sites in Carey Gully and Piccadilly Valley, which yield an extraordinary quality of Sauvignon Blanc. Knappstein take the top cut of each harvest, crushing the fruit for a long cool vinification, treating a batch to the added richness of oak barrel ferments for texture, complexity and weight. Riposte» |
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| Enthused by a consuming desire to make great wine, Andrew Nugent honed his craft as viticulturalist and winemaker amongst the vines of McLaren Vale before returning to the Adelaide Hills, where he established his very own wineworks at Woodside. Hand crafted from fruit grown to mineral rich soils above the historic Bird in Hand gold mine, a pure Pinot Noir with superb effervescence, dominated by red berry characters, adorned by a lift of stonefruits and floral.. Bird In Hand» |
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| Perfect balance in wine cannot be manufactured, it occurs naturally. Gemtree achieves this elusive idyll. Gemtree» |
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| Willow Creek has quickly gained a reputation as one of the leading Mornington wineries, producing ultra fine Pinot Noir. From the first multiple trophy winning 1994 edition it was clear that Willow Creek was an exceptional site yielding superlative fruit. Willow Creek» |
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| Whole bunches and oak barrel ferments, the costly extravagance of three years tirage on sedimentery yeast lees, each bottle individually riddled by hand, disgorged and sent to cellar for the ultimate indulgence of extra age before release, Pamela is the zenith of the sparkling winemaker's art. Her luxurious effervescence exudes brioche, tarte tatin and French boulangere, her creamy textural mousse unravelling ribbons of rich yeasty autolysis, crème caramel and baked fruits. Wicks» |
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| An auspicious construct of Barossa Shiraz, which has claimed significant awards throughout its illustrious history, including gold at the prestigious London International. Peter Scholz is one of the Barossa's most capable and respected winemakers with a heritage that dates back to early settlement. Willows» |
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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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| 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» |
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| 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» |
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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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About Loveblock - the Winery
Loveblock
Loveblock is a place of clean soils, healthy fauna and abundant flora, pure natural surrounds, sound viticutural practices and of course, great great wine
Back in 2004, Loveblock was a wild piece of land, untamed and hidden from the world. After working in the wine industry for most of their lives, Erica and Kim wondered what they could do with this wildness, how would the unique terroir translate to flavours in wine? Could they make wine that is elegant, restrained and complex? Wine that speaks of its place and season. Here in New Zealand land is precious; the economy largely depends on agriculture. As grape growers and wine farmers, Erica and Kim are custodians of this land. They must take care of it, restore soil balance and fertility without commercial fertilisers and chemical protection. They have learned that the rhythm of the land is immoveable, that we need to submit to it and respect it to get the best from it.
Erica and Kim want to make the best wine they can, wine that speaks with the voice of naked terroir. To do this, they hired the best winemaker in the land! At the heart of their environmental practice and ethical farming is the triple bottom line concept, Profit People Place, which directs the business and balance sheet, human resources and the overall health of those people in the business as well as the land and farming methods. Loveblock have a deeply held belief that people are custodians of their land. They farm it and grow grapes in accordance with Organic Certification standards, Sustainable Winegrowing New Zealand principles and low chemical intervention farming.
Grapes harvested from organically grown vines vary significantly from those harvested from conventionally or SWNZ grown vines. Organic vines compete with grasses for minerals and water because weeds and grasses are not killed using chemical herbicides.
Vigor is naturally curbed, plants are less active at harvest time and therefore deliver lower yields and around two weeks later than conventionally grown grapes. With Sauvignon Blanc for instance, the flavour profile at harvest is less pungent for various reasons.
Once harvested and in the winery, Organic Certification directs a low intervention regime that rejects using certain compounds routinely used in winemaking. Only organically certified products can be used, including yeasts and fining products. With limited yeasts available to capture a wider flavour spectrum and a lot of fining agents out of bounds, the organic winemakers’ toolbox is a lot more limited. In all cases, organic wine is a pure expression of the vineyard site and the handprint of the winemaker is much smaller. Winemakers have to be more careful, the flavours are more fragile and the thread of balance striven for in the vineyard needs to be retained. The wines are processed in a small Organically Certified Winery, developing at their own pace.
At Loveblock Farm, the anchor Estate Vineyard in Marlborough’s Awatere Valley is certified organic by BioGro New Zealand. The Loveblock team incorporate methods that are centuries old, such as composting to promote biodiversity and build soil, but they also draw from modern technology and equipment to make the vineyards more carbon efficient. Great wine of course, follows suit.
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