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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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| 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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| Samuel Dunn was an early Amherst resident, one of the first settlers to plant grapes in the Pyreness. His land was exploited for sheep grazing, until diggers found the locality alive with gold. Amherst» |
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| From one of the oldest productive blocks of Marsanne in the world, an opulent white wine of remarkable complexity. The pick of fruit from this very special patch of ancient vines is crafted into a wine that's built to age beautifully in bottle, initially brooding and water white, evolving luxurious caramelled characters while unravelling layers of flavour. Tahbilk» |
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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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| An exciting innovation in a Methode traditionnelle, enriched by strawberry. A component of Pinot Noir is treated to extended time on skins for perfect uptake of charming rose colour, to be blended back with Chardonnay after primary ferments. Lindauer» |
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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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| 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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| By one of the most consequential winemakers in the greater Canberra GUI, crafted from Shiraz grown to mature vines at Kyeema, on an elevated granite saddle near Murrumbateman. Reserve Shiraz has enjoyed a series of compelling national trophy wins, including Best Red Sydney Royal Wine Show. Collector» |
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| There's a single block of Montepulciano along Bird In Hand Road at Woodside in the northern Adelaide Hills, a warmer site with rocky, well drained soils, perfectly suited for Italians. The seaside influence of Gulf of St. Bird In Hand» |
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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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| David O'Leary really knows about things Cabernet Sauvignon, having claimed a Jimmy Watson Trophy and twice International Red Wine Maker of the Year. From low yielding vines up to fifty years of age, grown to superior sites within the Armagh Valley and Polish Hill River districts, the O'Leary Walker team create a powerful and complex, exquisitely perfumed and seamlessly layered Cabernet Sauvignon, framed by judicious oak and supported by graceful tannins, reflecting the idyllic growing climes of Valley Clare. OLeary Walker» |
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Piano Piano
About Piano Piano - the Winery
Piano Piano
Traditional vignerons, Marc Scalzo and Lisa Hernan established a homestead vineyard by planting their own Chardonnay and Shiraz vines on a picturesque site in Beechworth
Piano Piano vineyards are located on a highly sought after golden mile amongst some of Beechworth’s most notable wine producers. They focus on making premium, estate grown single vineyard wines, vintages with a strong sense of place. Rather than impose his own personality on the wines, Marc has always strived to let the vineyard tell its own story. Marc started his wine education around the kitchen table at home. His father Mario introduced him to a wide selection of local and Italian wines. After graduating with a Science degree from Monash University and working for IBM for five years, the lure of wine was strong. Marc then studied Wine Science at Charles Sturt University and has many years of practical experience, including seven years as a winemaker at Brown Brothers and vintages at Giaconda, Seresin Estate (NZ), Delegat’s (NZ) and John Gehrig Wines. Marc is also Chief Winemaker at Rutherglen Estates.
In 1997 Marc planted his first vines with Geoff Simpson at Brangie vineyard in King Valley. Oliver’s Blend, named after their eldest son and Mario’s Blend, named after Marc’s father are from the Brangie Vineyard. After searching for seven years Marc and his wife Lisa purchased their property at Beechworth in 2003. The Beechworth hills are famous for granitic soils and fine cool climate wines. They have since planted Chardonnay in 2006 and Shiraz in 2008. Sophie’s Block Chardonnay was named after their daughter Sophie who was born the year the Chardonnay was planted and similarly Henry’s Block Shiraz was planted, the year their youngest son Henry was born.
The famous Beechworth region is known for its iconic wines. Much of this can be attributed to the altitude, granitic soil and climate. Piano Piano vineyard is located on Beechworth-Wangaratta Road, at an altitude of 400m. The Chardonnay is planted on the southeast facing slope, in deep decomposed granitic top soil over rich clay. Sophie’s Block is situated on the coolest part of the site.
This cooler mesoclimate enhances the delicate but powerful flavours in the grapes. Given its proximity to some of Beechworth’s finest vineyards, the Chardonnay is already showing the exciting potential of this site. Five different clones, including the Bernard clones have been close planted at 1.2m x 2.4m rows to maximise intensity and complexity.
Piano Piano Shiraz was planted on the northeast facing slope in decomposed granite soils, characterised by white granitic pebbles on the surface of a decomposed granite loam mix. At a depth of one meter the underlying clay is critical to the water holding capacity of the block whilst the granitic soils supply that rare, ethereal quality that makes Henry’s Block Shiraz so special. To enhance the cool climate quality of the fruit, vine rows have been planted in an east west orientation. Four Shiraz clones were selected to add complexity and spice and the vines were also planted at 1.2m x 2.4m. Piano Pianos Beechworth vines complement the King Valley plantings, established in partnership with Geoff Simpson, in the late 1990s.
This property is situated on the banks of the Hurdle Creek in the lower King valley, on a site perfectly situated for growing red wine grapes. The soil profile of sandy loam sitting on a clay base is ideal for controlling vigor. This ensures the grapes are grown under slight stress, thereby decreasing yields and maximising flavour and colour intensity.
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