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| Don Lewis spent thirty five years crafting the nation's most memorable vintages while at Mitchelton. Nowadays he travels to Spain each year where he makes wine for Merum Priorati, returning to Australia just in time for vintage. Tar Roses» |
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| Serafino Maglieri came to McLaren Vale in 1968 and devoted his life to wine. From picking to pruning to cellarhand, he worked his way up to plant his own vines and build his first winery. Serafino» |
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| Blackjack has claimed the eminent M.Chapoutier Trophy for Best Shiraz at the prestigious Le Concours des Vinson on no fewer than three occasions. Block 6 is a superior parcel of distinguished vines, renowned within the Bendigo district for producing a very high quality, intensely fruit driven Shiraz. Blackjack» |
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| Metala was the first ever to win Jimmy Watson Trophy, a significant accolade in the world of wine. Fruit for the White Label is sourced from splendid Langhorne Creek vines which can trace a heritage back to the original plantings of 1891. Metala» |
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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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| 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» |
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| 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» |
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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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| Given the scarcity of Best's prestige, limited release, old vineyard icons, Bin #1 affords enthusiasts their first taste of the Great Western Shiraz style and leaves them eager to discover more. A classic, cool climate, aromatic wine, floral and spicy, peppery and elegant, retaining vital Great Western fruit character. Bests» |
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| 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» |
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| Vintaged from a single block of magnificent old vines on the cooler climes of Eden Valley high. Heirloom are all about identifying and rejuvenating superior parcels, a patient and painstaking approach to the resurrection of venerable elder plantings, for the realization of profoundly structured, powerful yet elegant wines. Heirloom» |
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| Howard Park is internationally feted as one of the new world's great Riesling wines, achieving superstar status after claiming highly coveted gold medal at the prestigious London International. Riesling was Howard Park's first vintage, it remains the Australian west's most enduring white after over three decades of superlative editions. Howard Park» |
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About Hoddles Creek - the Winery
Hoddles Creek
New ventures in the Yarra Valley make their mark -James Halliday
Hoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook road and adjacent Hoddles Creek. It's steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested. Hoddles Creek Estate is planted with 10ha of pinot noir (five clones), 6 ha of chardonnay, 1ha each of sauvignon blanc, merlot and cabernet sauvignon, and 1.5ha of pinot gris.
Hoddles Creek Estate is located in the Upper Yarra, which is higher, cooler and more marginal than the lower Yarra. The vineyard is cropped at less than 2.5 tonnes per acre. Being in a marginal climate, requires extensive canopy management. The vineyard is trellised to Scott-Henry, to promote fruit exposure and lessen disease risk. All Hoddles Creek Estate wines, which are single vineyard, estate grown, are made in the 300 tonne winery, constructed in time for the vintage. The split-level winery has a barrel store located three meters underground.
All the winemaking practises at the Estate tend to be minimal. The wines are transferred using gravity, and there is generally no added addition of any acids. Consequently, the wines are balanced and fresh. All grapes are destemmed only, not crushed. This allows full berries to be transferred to either tank or press. No enzymes are used in any wines, the grape juice is allowed to settle naturally over four days at very low temperatures.
All wines see a percentage of oak. Some wines will not see any new oak, namely the Pinot Gris and Sauvignon Blanc which undergo a period of maturation in older oak. This provides mouthfeel, texture and generally builds the wines. The Chardonnay and Pinot Noir normally see about 30% new oak. Fruit from Hoddles Creek is always fresh and bright and can withstand a larger portion of new oak.
Franco D'Anna is the viticulturalist and winemaker at Hoddles Creek Estate. His passion for wine began at just age 13. It was at this age when he started work in the family liquor store. By 21 he was the chief wine buyer while undertaking (and completing) a bachelor of commerce at Melbourne University. He then turned his attention to Charles Sturt University's viticulture course, while helping to maintain the newly planted vineyard. He attributes his traineeship, at Coldstream Hills, for the rigorous hygiene practices he learnt to be fundamental in the winery. For Hoddles Creek Estates’ first vintages, Franco worked with Peter Dredge of Red Edge, and then in consultation with Mario Marson, ex-winemaker for Mount Mary and Jasper Hill.
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