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Best prices on Australian & New Zealand wines and popular brand liquors
Bleasdale are Australia's second oldest family owned winery, established 1850 by English migrant Frank Potts. Potts built much of Adelaide's early colonial works before settling down to his homestead at Langhorne Creek. Bleasdale»
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»
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»
The five most most exclusive parcels of old vine Shiraz, a secret component of the Barossa's most memorable vintages, hand picked off the De Fazio and Hillview vineyards at Belvidere and Moppa. Batches are crushed into traditional open top fermenters for a week of pumpovers, gently pressed into an extravagantly high proportion of new French oak hogsheads for two years maturation, followed by the final assemblage, unfiltered and unfined. Pirathon»
Elderton Cabernet was winner of the prestigious Jimmy Watson Memorial Trophy in 1993, the following years it claimed back to back Gold and Trophy at the Barossa Wine Show. The 1994 vintage gave Elderton its first international Gold medal in London, an unbroken tradition of remarkable vintages have embossed the Elderton Estate name as a national champion, being chosen by Qantas for service in first class. Elderton»
Amherst is a town rich with colourful history and local folklore, site of the first official gold find in 1851, it launched a mining rush which expanded throughout central Victoria. The district's long association with viticulture is also prolific and colourful. Amherst»
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»
Since inaugural release, Howard Park Chardonnay has wowed wine judges and reviewers internationally. It was awarded Best White Trophy at the Tri-National Wine Challenge, Gold Medal at the Concours Mondial de Bruxelles and Blue Gold at the Sydney International, two years in a row. Howard Park»
Elizabeth is a classic Hunter Valley white which has established itself as one of Australia's benchmark Semillon. Named in commemoration of the first ever visit to Australia by a reigning monarch in 1954, Elizabeth has claimed over fifty trophies and multi gold throughout it's long and illustrious history. Mount Pleasant»
A vigorous diction of new world Chardonnay, framed within a tasteful veneer of judicious oak, crafted by an artisanal winery that's claimed best white and best red wine trophies, as judged amongst peers at the Mornington Peninsula Vignerons Association. Willow Creek offers a stylishly proportioned palate, finishing as crisp as the maritime winds which enthuse the Peninsula. Willow Creek»
From two blocks of superior vines grown to the McLaren Flat estate, hand planted by the Scarpantoni brothers in the early 1970s. Brothers Block claimed Australia's most illustrious award, the highly coveted Jimmy Watson trophy in 2007. Scarpantoni»
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»
Matua
Matua Valley Marlborough Sauvignon Blanc $191.88/Case of 12
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Available by the dozen
Sauvignon Blanc by Matua of Marlborough. Gooseberry and apple dominate, whilst other crunchy orchard fruits are present, pear and nashi, melon with citrus, limes, floral notes and vegetable. Marlborough is one of the world's most distinctive winegrowing regions, a source of the highest quality fruit, identifiably New Zealand Sauvignon Blanc. Vineyards are harvested throughout the cool of morning to ensure the least damage to delicate fruit flavours. The palate is generous and fruit driven with classical Marlborough acidity giving a fresh, clean palate and passionfruit finish.
FromMatua
VarietalSauvignon Blanc
RegionMarlborough / New Zealand
EachDozen
15.99 191.00

Matua

http://www.matua.co.nz/ - Matua - Tasting Notes On Australian & New Zealand wines
Growing up in a winemaking family in the winemaking community of West Auckland, Matua Valley's founders Ross and Bill Spence developed a vision for New Zealand's future

Back in the early 70’s, the vision of Matua Valley’s founders Ross and Bill Spence was to revolutionise the still fledgling New Zealand wine industry, taking advantage of unique regional qualities to create innovative and distinguished wines – the kind they wanted to drink themselves. They succeeded, beyond their wildest dreams. Today, Matua Valley wines are acclaimed and highly sought after throughout the world.

http://www.matua.co.nz/ - Matua - Tasting Notes On Australian & New Zealand wines

After six years developing their craft in the industry, the brothers established the Matua Valley winery in 1973. From their first successful vintage, produced in the old Tin Shed at Auckland, the brothers went on to win awards and accolades from Sydney to London. Their greatest achievement in these early days was the production of the first New Zealand Sauvignon Blanc. Today, Matua Valley is well on the way to becoming a globally respected fine wine brand. Such recognition will be the Spence brothers ultimate achievement, and a benchmark for other New Zealand winemakers to aspire to.

Viticulture is the science, art, or process of cultivating grape vines. Matua Valley have always had a hands on approach to this science and art. The philosophy is simple, to produce the best quality fruit possible, with consistency from vintage to vintage. But simple doesn't mean easy - there's a lot of hard work involved. The winemakers at Matua are fortunate to have a member of the founding family, Simon Spence, managing both the company-owned vineyards and the contract growers. His role is to keep a close eye on all the vineyards, ensuring maximum productivity and consistent quality. These goals are achieved by harnessing particular viticultural techniques for each vineyard based on their terrior, a combination of topography, soil and climatic conditions.

Mark Robertson, formerly Matua's chief winemaker, credits Simon's results in the vineyard as one of the key factors in achieving our superior quality wines. Grapevines go through an annual cycle, involving a time-honoured series of viticultural tasks. Dormant over the winter, the vines are pruned, shoots are trained and extra foliage is plucked by hand to give the grapes maximum sunlight exposure and to concentrate the flavours. Matua monitors the vines throughout the growth cycle, looking for any sign of pests or disease. As members of a sustainable wine growing programme, the Matua vignerons intervene at the last possible moment to minimise spray requirements.

http://www.matua.co.nz/ - Matua - Tasting Notes On Australian & New Zealand wines

Thinning of the vines is carried out systematically to ensure a balanced fruit to leaf/vine ratio, and to maximise quality. Netting of the vines is conducted to provide protection from birds. Picking is only done at the time of optimum ripeness and flavour development, in close consultation between the viticulturalists and the winemakers.

Matua's winemakers are wine lovers, always looking for new ideas and applying the best of them to the production of the wines. They rely heavily on optimally ripe fruit to make the distinctive wines. Special pride is taken in the produce extracted from the older vineyards. The last twenty five years have seen the gradual evolution of some very special styles which are getting better with each vintage. Winemaking is an art, a craft and a science that has evolved over many centuries. Like all crafts, it improves with repeated practice and with the judicious combination of ancient techniques and modern technology.

Premium varietals are always hand-picked at Matua, a gentle balloon press is used to extract as much juice as possible without crushing the seeds (tannins come from the seeds). White grapes are pressed within hours of their arrival at the winery, quickly separating the juice from the skins. However, extended skin contact, called maceration, is necessary before pressing wine off red grapes. The juice extracted after normal pressing for white wines and after fermentation for reds. Press wine has a deeper colour and often more tannins than free-run juice. Wineries often blend a portion of press wine back into the main cuvée, to add backbone.

Immediately after bottling, wine frequently goes into a state of bottle shock. Recovery may take a few weeks or months, after which the wines are released for sale. The vast majority of Matua's wines are crafted to be consumed shortly after release, when they are at their freshest.

http://www.matua.co.nz/ - Matua - Tasting Notes On Australian & New Zealand wines

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