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By the winner of the 2014 Jimmy Watson Trophy! During his time as chief red wine maker at Hardy's, Stephen Pannell became intmate with many of the greater Adelaide region's most splendid sites. A predominantly Syrah wine with a de rigueur inclusion of good Viognier, all picked off a superior low yielding Adelaide Hills vineyard. SC Pannell»
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»
Since the acquisition of Chateau Leonay in 1945, Leo Buring has built an unparalleled reputation for the highest quality Clare and Eden Valley Riesling. Following each growing season, the harvest which can best exhibit the ideal balance of strong regional varietal fruit character and flattering flavour profile are selected for inclusion into the stately Leonay. Leo Buring»
She's such a special wine, that a distinctive hand blown bottle was designed just for her. Tempus Two is the definition of romance and desirability, elegance and finesse, all who have countenanced her endowments agree. Tempus Two»
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»
The term Terra rossa means red earth, a rich, free draining soil that is considered by many as the viticultural equivalent of discovering gold. Beneath the strata of red earth at Wrattonbully sits a layer of ancient limestone, a winegrower's dream as it allows free drainage of water, yet ensures vine roots stay close to the surface, putting natural stress on the vine and limiting its vigor and yield. Smith Hooper»
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»
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»
Saint Clair continue to deliver Marlborough's most internationally lauded Sauvignon Blanc. The winemaking team are on a perpetual odyssey, to isolate and retain Marlborough's finest harvests, capable of producing wines with intense regionality. Saint Clair»
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»
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»
. . Bottega»
Georges Duboeuf
Georges Duboeuf Beaujolais Villages
Available by the dozen
By Georges Duboeuf
Varietal Gamay
Region Beaujolais / France
Each $17.99
Dozen $215.00
Georges Duboeuf Beaujolais Villages - Buy online
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Georges Duboeuf Fleurie
Available by the dozen
By Georges Duboeuf
Varietal Gamay
Region Beaujolais / France
Each $26.99
Dozen $323.00
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Georges Duboeuf

http://www.duboeuf.com/ - Georges Duboeuf - Tasting Notes On Australian & New Zealand wines
Georges Duboeuf is known as the Roi de Beaujolais, The King of Beaujolais

Vines have been growing in Beaujolais since the second or third century, as attested by various writings. What is certain is that Beaujolas owes its name to the Sires of Beaujeu, who reigned over a large and important territory from the 9th to 11th centuries. In 1400, Edouard de Beaujeu gave his lands to the Bourbon. Pierre de Bourbon married Anne de France, Louis XI's daughter, who became known as Anne de Beaujeu and was the Regent of France. She bestowed her patronage on the town of Villefranche, and in 1514 Villefranche was designated the new capital of the Beaujolais.

http://www.duboeuf.com/ - Georges Duboeuf - Tasting Notes On Australian & New Zealand wines

Fast-forward to the 21st century, when the first Appellations d'Origine Controlle (AOC) of Beaujolais were created: Beaujolais, Beaujolais Villages, Brouilly, Cote de Brouilly, Regnie, Morgon, Chiroubles, Fleurie, Moulin-a-Vent, Chenas, Julienas Later, Saint Amour was granted AOC status (in 1946), and most recently (in 1988) Regnie gained status as an AOC. The vineyards in the Beaujolais region spread out over 30 miles from north to south and 8 miles across, bordered by Maconnais to the north, the Rhone Valley to the south, and the river Saone to the east. The vineyards in northern Beaujolais have a predominance of granite, which gives aromas of ripe fruit and faded rose. In the south, a clay-limestone soil gives a bouquet of red fruits.

The way to make Beaujolais wine is slightly different from making other wines. Carbonic Maceration is the name of the fermentation technique used to make Beaujolais. First, whole bunches of grapes are placed in the vats, and the weight of the fruit begins to crush the bottom one-third of the grape clusters. Fermentation begins when naturally occurring yeasts consume the grape’s sugar and create alcohol and carbon dioxide (CO2). The carbon dioxide then envelops the remaining two-thirds of the grape clusters, which allows intracellular fermentation to occur within the whole grapes – the grapes actually ferment inside their own skins! Carbonic Maceration lasts four days for Beaujolais Nouveau, 6 - 8 days for Beaujolais and Beaujolais Villages and up to 10 days for Cru Beaujolais.

A central issue in wine growing is controlling the yield of each vine, and winegrowers use pruning systems to control yields. There are two pruning systems practiced in Beaujolais: the Guyot and the Gobelet. The Guyot-trained vines in Beaujolais will result in larger grapes, so that wines will be fruity and light, while the Gobelet-trained vines in Beaujolais Villages and the Crus produce smaller, more concentrated grapes (and thus, more concentrated wines).

http://www.duboeuf.com/ - Georges Duboeuf - Tasting Notes On Australian & New Zealand wines

Duboeuf Beaujolais is a joyous wine, full of charm and fruit. The reduced yields demanded by Duboeuf in the vineyard create a wine that is full of the juicy fruit forward flavors that Beaujolais is known for, with greater structure and concentration. Bright ruby-red in color, this wine is bursting with red fruit aromas, interweaving strawberries, raspberries and red currants with the scent of flowers. Supple and harmonious in the mouth, the red fruit carries through until the finish. Georges Duboeuf Beaujolais is pure pleasure in the glass, the quintessential summer wine, full of flavor to match with any and all summer faire.

The great thing about Duboeuf Beaujolais is while the wine tastes great at room temperature, it’s even more delicious chilled. Putting a bottle in the refrigerator will enhance the crisp, refreshing red berry flavors that are so prevalent in Georges Duboeuf’s Beaujolais. And if you’re sitting out back with friends, eating dinner hot off the grill, keep the wine chilled on ice by grabbing an ice bucket or a sand pail if it’s closer. For summer entertaining, it’s all about fun and relaxation.

Chilled wine is nothing new for wine lovers. But when the heat is unbearable, people tend to go straight for the white. This summer, why not reach for Georges Duboeuf Beaujolais, the red wine you can chill. Beaujolais is perfect to rescue you from an all-white wine and beer summer, and has more complex flavors than most whites.

Duboeuf Beaujolais is surprisingly versatile and goes well with everything from smoked chicken and grilled fish to hamburgers on the grill. According to Georges Duboeuf, this chillable red “has beautiful aromas of black currant and strawberry. The round taste is quite rich and very pleasant to the palate.” Beaujolais, made from 100% Gamay grapes, has thinner skins than other varietals, causing the tannin levels to be lower, resulting in a wine that tastes delicious when chilled. Duboeuf Beaujolais is full of supple flavors with just the right combination of fruit and acidity making this cool red a pleasure on the palate.

http://www.duboeuf.com/ - Georges Duboeuf - Tasting Notes On Australian & New Zealand wines

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