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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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| Outstanding Langtons Classification. The locals around the Lovedale property say that the sandy soils are so poor, that even the rabbits have to bring a tucker box just to survive! The lean and mean terroir is elemental to the long lived, fine boned style. Mount Pleasant» |
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| After twenty years of the most distinguished winemaking, having amassed over sixty trophies and three hundred gold, including a Jimmy Watson and twice International Red Wine Maker of Year, David O'Leary and Nick Walker came home to Valley Clare. Two heart surgeons from Adelaide own the Doctors Vineyard at Polish Hill River. OLeary Walker» |
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| After many years of dedication to formulating superb Eden Valley Riesling, Elderton have again achieved an excellent expression of the genre, paradoxically the most underrated style of wine in Australia. Small harvests of fruit which show wonderful primary, zesty characters and delicate acid structures are the foundation. Elderton» |
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| A vineyard of some historical import, Bernoota is the original block, planted to the Follett family homestead along the banks of River Bremer, two decades before federation. A splendid construct of Langhorne Creek Shiraz Cabernet, selected from old vines around the distinguished Follett family vineyard, perennially released to resounding accolades. Lake Breeze» |
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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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| 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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| The marvelous S1 block is a sheltered, relatively warm site within the splendid vistas of Seaview Vineyard, on a north facing plateau at 160m above sea level, refreshed by maritime winds that blow in from the Cludy Bay coast. Fruit is crushed and destemmed, chilled and gently pressed, the clearest juices are racked off for a long, cool ferment to capture the full opulence of S1 vineyard grapes on the vine. Yealands Estate» |
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| Belford Vineyard paradoxically produces the bigger yet softer of all Tyrrell's premium Semillon wines. Belford is the Hunter Valley archetype, showing a tightly structured palate with considerable length and breadth of citrus honey flavours. Tyrrells» |
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| 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» |
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| De Bortoli hold an extensive collection of barrel aged wines. Stocks of fortified and botrytised Semillon are drawn on from time to time to assemble into a wickedly decadent wine of rare opulence. De Bortoli» |
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| Of particular importance to Shadowfax are the very close relationships with a select group of growers who provide harvests of the most intensely flavoured fruit. A prolific trophy winner, Shadowfax are a refreshing new wave, vigorously fruit driven, livelier than her Victorian siblings, characterised by slatey, flavoursome acidity, a touch of lees complexity and judicious dryness. Shadowfax» |
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Reillys
About Reillys - the Winery
Reillys
In 1856 an Irish cobler by the name of Hugh Reilly arrived at the tiny township of Mintaro in the Clare Valley
Over the next 10 years, Hugh converted the stone barn that had been his home into a cottage. Reilly's Cottage served as the local Cobbler's Shop in the centre of the bustling town, which had boomed with the discovery of slate in the area. Almost 140 years later, the cottage has been restored to its former glory by distant relatives of Hugh, the Ardill family, and once again it is a hive of activity, and home to Reilly's Wines.
In 1993, Reillys started from humble beginnings where the first vintages of wines were processed on the front porch of the Cottage. What started as a passionate hobby for Chief Winemaker Justin Ardill soon became a thriving business due to his commitment to consistently produce premium quality wines. The winery has steadily grown over the years, quickly outstripping the capacity of the cottage, and production was moved to a state-of-the-art facility in nearby Leasingham in 2000.
The Clare Valley is famed for its Rieslings, Shiraz and Cabernets - what differentiates the Clare from many other Australian wine regions are the dry, hot summer days and cool, crisp nights which contribute to the intensity of the flavours in Clare Valley fruit. Reillys vineyards, located in the Leasingham and Watervale subregions of the Clare Valley are non-irrigated, depending solely on rainfall. They yield limited quantities of small, delicious berries which are hand picked to ensure only the premium fruit is selected to go into our winemaking process.
The Reilly's Wines philosophy is to produce low volumes of premium, hand-made wines from this unique fruit. Reillys wines are very enjoyable in their early years and will richly reward those with patience, showing their best with 5-10 years maturation in the bottle.
The fruit is crushed at the Leasingham facility and fermented in open vats, prolonging contact of skins and juice. The fermented wine is then basket-pressed. This is a slow process providing last pressings which contribute to creating fine wines of intense colour and flavour. Reillys red wines are then stored in new, premium quality French and American oak hogsheads for one to two years.
Reilly's Cottage is now the winery's Cellar Door where visitors can sample crisp, clean Rieslings and big, bold reds. Adjacent to the cellar door tasting area, there is Reilly's Restaurant serving Northern Italian influenced cuisine. Reilly's also offer accommodation at Reilly's Country Retreat, just behind the cellar door. Reillys wines have won many awards, including trophies and gold, silver and bronze medals at major wine shows. Reillys have also received critical acclaim from prominent wine writers and publications including James Halliday, Jeremy Oliver, Robert Parker and Winestate.
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