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Charles Cimicky was inspired by his father to take over the reins at the family estate, that's when the good wines started turning into awesome wines. Today, Cimicky is one of the most meticulous winemakers in South Australia. Charles Cimicky» |
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The quality of Shiraz grown to parched vineyards in Victoria's rugged western districts, has been well known throughout the world of wine since the days of gold rush and early settlement. Taltarni have since established an enviable reputation for vintages of powerfully structured, statuesque red wines, fully exploiting the soft spoken majesty and graceful intensity of Pyrenees Shiraz comes naturally. Taltarni» |
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Born at Guildford, very near the Houghton Swan Valley wineworks, Dr John Gladstones was an internationally acclaimed scientist who identified the Margaret River in 1965 as being world class for planting vines and growing grapes. Dr Gladstones also played a role in the development of the Frankland River region, Pemberton and Manjimup. Houghton» |
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Pinot Meunier like no other, certainly the most distinguished bottling of its kind anywhere in the new world. Mostly old vine Concongella Pinot Meuniere, from grapes picked off parcels established 1970, with the inclusion of a priceless component of ancient vines 1868 Pinot Noir. Bests» |
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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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Majella are one of the most highly awarded small wineries in Australia, the inaugural release of The Musician was met with unprecedented critical acclaim. In the tradition of the most salubrious Coonawarra vineyards, the Majella property was used extensively for grazing before being planted to vine. Majella» |
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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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Bedecked with gold medals, significant trophies and countless five star commendations. Clonakilla is a wine that's ultimately determined in the vineyard, where hard work is required to open up the vine leaf canopies, limiting yields and encouraging vines to make grapes with riper flavour profiles. Clonakilla» |
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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 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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Classically structured with a well established estate styling, Hunter's have won more than 100 gold at international wine competitions, including Marquis de Goulaine Trophy for Best Sauvignon Blanc in the World at the International Wine & Spirit Competition. Jane Hunter is a highly qualified viticulturist with a long family history of wine growing, she worked closely with eminent Australian oenologist Dr Tony Jordan to achieve the quality of harvests which are benchmarks in the world of Marlborough Sauvignon Blanc.. Hunters» |
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A Shiraz of power and elegance, Heathcote Estate claimed a significant gold medal at the prestigious London International. Inspired by the amazing depth and character of Terra Rosa Shiraz, the Bialkower and Kirby families determined the most idyllic location to propogate vines for an ultra premium Shiraz to rival Australia's finest. Heathcote Estate» |
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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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