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The historic goldfields at Beechworth are now delivering a different type of gold, in the form of suave white wines with panache and style. Pinot Gris has taken well to the cooler climes and mineral rich soils atop the steeply sloped aspects. Brokenwood»
The top shelf in toothsome and dulcetly fragrant, fruit forward frizzante wines, fashioned for those who know what they like and take their Moscato seriously. Brown Brothers make the best Moscato in the land, their dedicated Muscat vineyards have been trained to deliver harvests of the most luscious fruit. Brown Brothers»
Woodhenge is about big ideas, in the manner of cyclopean fences built by Australia's early settlers. A wine of great elemental sculpture, the assemblage of individual vineyard and sub-regional characteristics is the key to success of the style. Wirra Wirra»
When Johann Gramp planted his vines along the banks of Jacob's Creek in 1847, he was less preoccupied with the making of history but more concerned with the selection of rootstock and fruit, his choice was Shiraz. Jacobs Creek still retain access to some of the oldest vines in Australia and can call on harvests of the finest Barossa Shiraz every year. Jacobs Creek»
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»
So popular are the wines of Pepperjack, that the label hosts its own society of dedicated enthusiasts. This devout cohort of zealots, converges at bespoke venues to discuss matters Pepperjack, they dine on prime beef and imbibe in their cherished libation. Pepperjack»
Daniel James Wilson would write DJW rules on school book covers, desks, garden edgings and wet concrete whenever the opportunity arose. In 1997 DJW established a small 5½ acre plot of Riesling in the highest and most fertile corner of the family property. Wilson Vineyard»
Zilzie know from good Shiraz, they have grown the finest fruit for decades and now retain access to the most splendid vineyards. The quality of their winemaking has claimed thirty trophies since they embarked on their own label. Zilzie»
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»
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»
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»
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»
Rockburn
Rockburn Central Otago Pinot Noir $245.94/Case of 6
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Available in cartons of six
Pinot Noir by Rockburn of Central Otago. A pure expression of Central Otago on the palate, deeply layered with vibrant flavours of red and black cherries, rich mocha characters and forest floor complexity, all supported by a length of supple silky tannins, resolving on a long, lingering, fully aromatic finish. Central Otago is renowned for its stunning scenery of rugged mountains and picturesque lakes. Pinot Noir clones 10/5 and 5, 6 and 115, 667 and 777 are harvested off vines trained to vertical shoot position. Pinot Noir of remarkable elegance, integrity and balance.
FromRockburn
VarietalPinot Noir
RegionCentral Otago / New Zealand
EachDozen
40.99 491.00

Rockburn

http://www.rockburn.co.nz/ - Rockburn - Tasting Notes On Australian & New Zealand wines
Rockburn is situated in the world’s most southerly grape growing region, producing Central Otago wines of intense varietal character

Central Otago's wine industry symbolizes success and its continental climate rivals Europe's best. The region has a long viticultural tradition. French migrant Jean Desire Feraud, who pioneered grape growing and wine production over 100 years ago, left a strong legacy. Today more than 1,000 hectares of grapes flourish in unique growing conditions. The skills of talented winemakers produce quality boutique wines to compete with the country's finest. At 45º south, Central Otago has a climate similar to Burgundy. It enjoys a semi continental climate and experiences greater daily and seasonal extremes of temperature unknown elsewhere in New Zealand. The area’s unique soil types have a marked influence on vine growth, the flavours of the grapes and ultimately the wine.

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

Rockburn takes its name from the rugged, rock strewn, burn scarred landscape of Central Otago. The region is renowned for its stunning scenery of rugged mountains and picturesque lakes. Rockburn's vineyards are bounded on the west by mountains on whose seaward slopes are rain forests, which receive 5000mm of rain a year. To the east is a barren, moon-Iike landscape that receives less than 25mm of rain a year. Situated between these extremes is Rockburn, produce not only Pinot Noir of stunning quality (gold medals at New Zealand Wine Society Royal Easter Wine Show, Bragato Awards, Air New Zealand, and Winestate Wine of the Year) but also medal winning Sauvignon Blanc, Chardonnay, Pinot Gris, Riesling and Gewurztraminer.

All Rockburn wines exhibit strong varietal characteristics, highlighted in the white varieties by crisp acids, which are typical of the region. It has also become apparent that like Burgundy there are distinct appellations within Central Otago. One has only to taste a Gibbston Valley Pinot Noir to experience its perfumed nose, typically violets and earthy, forest floor sensations on the palate.

Compare the effusiveness of Gibbston with a Lowburn/ Bannockburn Pinot Noir, exhibiting darker colour and fuller, sweeter fruit. Hand picked grapes from the Parkburn and Gibbston Valley Back Road Vineyards reflect Rockburn’s unique terroir. For this reason, to fully exploit the potential of the region, it is a distinct advantage to have vineyards in different appellations. The finished wines fully express the complex subtleties in New Zealand's one true continental climate.

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

Nevertheless, the evoving wines are encouraged to enjoy themselves. The ferments enjoy listening to loud rock music during vintage, yeasts are having the most debauched party of their lives, but in later months they are played classical strains to ease them into their mature years in the bottle. Knowing this may inspire you to visit Cromwell during vintage!

The philosophy at Rockburn is to treat the fruit and wine as gently as possible, with minimum interference and maximum ease of use, vintage workers commonly only have one hand available as the other is usually holding a beer or coffee. To this end, the destemmer is uniquely mounted above the Pinot Noir fermenters. The fruit travels up to it on a slow conveyor, allowing sorting and removal of any sub-standard fruit, leaves or earwigs, to be destemmed directly into the fermenter, minimizing damage to the whole berries and thereby retaining the delicate fruit aromas and flavours that typify great Central Otago Pinot Noir. The removed stems are collected behind the fermenter and returned to the vineyard compost pit, eventually to further enhance the organic life of our soils.

White varieties are all gently whole bunch pressed, 3 tonne at a time, reducing extraction of bitter phenolics and retaining delicate aromatics. The white juice of each variety is pumped into one or two fermentation tanks, which are all of different volumes to allow for the different tonnages of each variety. The pressed bunches are then returned to the compost pit, as are the Pinot Noir skins which are pressed once they have imparted enough colour, tannin and flavour. All fermentation tanks and the two barrel cellars, red and white, are fully temperature controlled and carefully humidified as well. Pinot Noir lives in barrel for 10 months, going through malo-lactic as it naturally warms in the spring, and is brought out and bottled shortly before (or during!) the ensuing vintage.

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

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