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| Only the best vintages are selected for the Premium Rare Old Muscat, all releases win significant awards at major international competitions. In blending, a range of vintages are used, the older wines giving intensely concentrated luscious flavours and aged complexity and the younger wines imparting the fresh fruit character. Morris» |
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| 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» |
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| A collation of superior vineyard parcels, crafted by a boutique estate which has been recognized as one of Australia's leading wineries. Clonakilla are 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» |
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| Frank Potts established the Bleasdale vineyards in 1850, his eponymously labelled wine commemorates a legacy of innovation and resourcefulness. Frank Potts is a Bordeaux styled Cabernet which may contain varying portions of Malbec or Petit Verdot, Cabernet Franc or Merlot depending on the performance of vintage. Bleasdale» |
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| Earnscleugh Valley was the site of a gold rush in the 1860s, the industrious miners dug a watercourse through the valley which today serves to nourish the world's southernmost appellation of Pinot Noir. The Last Chance is a small scenic terrace, planted to a special Burgundy clone of Pinot Noir which yields a magnificently structured, generously proportioned wine. Two Paddocks» |
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| 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» |
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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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| 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 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» |
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| What fine Riesling Clare Valley does make, internationally recognized for wines of immaculate fruit character and delicate pastoral charm. Reillys manage many of Clare Valley's most exquisite vineyards, they bring a range of the most satisfying and approachable wines to enthusiasts with every vintage. Reillys» |
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| Stoney Rise is all about drinkability, the creation of complex, fully approachable food friendly wines, without any excessive oak or uber ripeness. Pinot Noir goes into the oldest barrels available to soften the tannins and refine textures without overpowering the sensual fruit characters. Stoney Rise» |
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| A single vineyard, strongly terroir wine by maestro Ken Helm AM, from fruit picked off neighbour Al Lustenberger's property, only released under the premium black label if it reaches the highest quality benchmarks. Since 2005 the collaboration of Lustenberger and Helm has claimed more than fourteen trophies. Helm» |
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About Hoddles Creek - the Winery
Hoddles Creek
New ventures in the Yarra Valley make their mark -James Halliday
Hoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook road and adjacent Hoddles Creek. It's steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested. Hoddles Creek Estate is planted with 10ha of pinot noir (five clones), 6 ha of chardonnay, 1ha each of sauvignon blanc, merlot and cabernet sauvignon, and 1.5ha of pinot gris.
Hoddles Creek Estate is located in the Upper Yarra, which is higher, cooler and more marginal than the lower Yarra. The vineyard is cropped at less than 2.5 tonnes per acre. Being in a marginal climate, requires extensive canopy management. The vineyard is trellised to Scott-Henry, to promote fruit exposure and lessen disease risk. All Hoddles Creek Estate wines, which are single vineyard, estate grown, are made in the 300 tonne winery, constructed in time for the vintage. The split-level winery has a barrel store located three meters underground.
All the winemaking practises at the Estate tend to be minimal. The wines are transferred using gravity, and there is generally no added addition of any acids. Consequently, the wines are balanced and fresh. All grapes are destemmed only, not crushed. This allows full berries to be transferred to either tank or press. No enzymes are used in any wines, the grape juice is allowed to settle naturally over four days at very low temperatures.
All wines see a percentage of oak. Some wines will not see any new oak, namely the Pinot Gris and Sauvignon Blanc which undergo a period of maturation in older oak. This provides mouthfeel, texture and generally builds the wines. The Chardonnay and Pinot Noir normally see about 30% new oak. Fruit from Hoddles Creek is always fresh and bright and can withstand a larger portion of new oak.
Franco D'Anna is the viticulturalist and winemaker at Hoddles Creek Estate. His passion for wine began at just age 13. It was at this age when he started work in the family liquor store. By 21 he was the chief wine buyer while undertaking (and completing) a bachelor of commerce at Melbourne University. He then turned his attention to Charles Sturt University's viticulture course, while helping to maintain the newly planted vineyard. He attributes his traineeship, at Coldstream Hills, for the rigorous hygiene practices he learnt to be fundamental in the winery. For Hoddles Creek Estates’ first vintages, Franco worked with Peter Dredge of Red Edge, and then in consultation with Mario Marson, ex-winemaker for Mount Mary and Jasper Hill.
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