{"title":"all wines","description":"","products":[{"product_id":"a-rodda-smiths-vineyard-beechworth-chardonnay-2015","title":"A.Rodda Smiths Vineyard Beechworth Chardonnay 2015","description":"\u003cp data-mce-fragment=\"1\"\u003eWhen Adrian Rodda moved to Beechworth in 2010, the primary focus was to make one Chardonnay from the oldest vines in the region, the Smiths Vineyard. \u003cspan data-mce-fragment=\"1\"\u003eThe Smiths Vineyard was planted in 1978 at an elevation of 550 metres above sea level at the cross-over between the two soil types that define the Beechworth region; the shaley red Ordovician soil and the granitic soil.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"T\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003ehe intensity is good and it's refined and tightly focused. Very smart chardonnay, retaining its youthfulness.\u003c\/span\u003e\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2015 Smiths Vineyard Chardonnay\u003c\/span\u003e was \u003cspan data-mce-fragment=\"1\"\u003ehand picked and pressed to 500 litre French oak puncheons (36% first use) without clarification or racking for non-temperature controlled fermentation. Malolactic fermentation was not encouraged so as to preserve freshness and natural acidity. The wine was rested on lees for 10 months prior to bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Australian chardonnay of the highest level here. Crafted by the 2015 'Young Gun of Wine' winner Adrian Rodda and sourced from the celebrated Smith's Vineyard (planted in 1978), this mesmerising chardonnay is tightly wound, multi-dimensional and powerful; with a wonderful minerally spine running through a palate of prodigious length. Absolutely delicious.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eStraw and oatmeal aromas, pleasant, the palate lean and quite light bodied, with a slight hazelnut overtone, the intensity is good and it's refined and tightly focused. Very smart chardonnay, retaining its youthfulness.\u003c\/span\u003e Drink: 2022–2027.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eStylish bouquet, clean, nutty and pristine. Crisp and lively. Harmony on palate.\u003c\/span\u003e Drink: 2022–2027.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Ralph Kyte-Powell, The Real Review - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ARodda_1024x1024_14a86939-31f4-428e-841e-ecfc5499c469_1024x1024.jpg?v=1669587745\" alt=\"A Rodda winery\"\u003e\u003c\/p\u003e\n\u003cp\u003eAdrian Rodda has been involved in making wine since 1998, spending more than a decade at Oakridge Wines in the Yarra Valley. At Oakridge he worked\u003cspan data-mce-fragment=\"1\"\u003e with David Bicknell and was involved in the development of the superb Oakridge 864 Chardonnay, his final contribution to 864 coming in 2009. At the start of 2010\u003c\/span\u003e Adrian moved to Beechworth in the North East of Victoria.  Adrian was a long-term friend with \u003cspan data-mce-fragment=\"1\"\u003eMark Walpole, viticulturist and winemaker at Fighting Gully Road. Serendipitously the lease for the Smith vineyard, planted in 1978 and the oldest vineyard in the region, became available. Adrian and Mark decided to share the lease.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlthough Adrian's primary focus was to make Chardonnay from the Smiths Vineyard, his intention was always to make multiple single vineyard Chardonnays from different geographical regions. \u003c\/span\u003eIn 2012, Adrian commenced the \"Chardonnay Project” whereby he sources grapes from the Willow Lake Vineyard in the Yarra Valley and vinifies them in parallel with the Smiths Vineyard Chardonnay. In 2017 a third single vineyard Chardonnay was added, produced from the Baxendale Vineyard at Whitlands, planted in 1985 at 600m above sea level.\u003c\/p\u003e\n\u003cp\u003eSince 2011, the range has also included a Bordeaux Blend, based around Cabernet Sauvignon also sourced from the Smiths Vineyard, and a Tempranillo from the Aquila Audax Vineyard, Adrian's first foray with a Mediterranean variety. \u003cbr\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43663879340273,"sku":"","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/a-rodda-smiths-vineyard-beechworth-chardonnay-2015.jpg?v=1695604409"},{"product_id":"a-rodda-willow-lake-yarra-valley-chardonnay-2015","title":"A.Rodda Willow Lake Yarra Valley Chardonnay 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2015 vintage was the fourth year of Adrian Rodda's 'The Chardonnay Project'. \u003c\/span\u003eWhen Adrian moved to Beechworth in 2010, the primary focus was to make one Chardonnay from the oldest vines in the region, The Smiths Vineyard. However, his intention was always to make multiple single vineyard Chardonnays from different geographical regions. Given Adrian's history and the suitability of the region for the variety, the region of origin for his second Chardonnay was obvious, the Yarra Valley.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The palate was lean, balanced and elegant with beautiful fruit and lovely acidity.\"  Tuesday Blind Tastings \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdrian strongly believes the old adage that the best vineyards are inherently suited to particular varieties and result in the great wines of the world. Therefore, his aim was to find another vineyard, like Smiths in Beechworth, with mature vines, in a cool site and real pedigree. In the upper reaches of the Yarra Valley, he found just that. A section of Willowlake Vineyard's Parkinsons Road block was planted in 1979 in brown gradational soils over clay at an elevation of 270 metres above sea level. Unlike the majority of the Willowlake Vineyard, the Parkinsons Road block has a southerly aspect, with a consistent gradient across the entire block.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdrian wanted each wine to be an expression of the site and the region whilst carrying the same winemaking thumbprint. Therefore, he went to great lengths to ensure both wines were vinified in the same manner. The 2015 Smiths Vineyard and 2015 Willow Lake Vineyard Chardonnays were both hand picked and pressed to 500 litre French oak puncheons (36% first use) without clarification or racking for non-temperature controlled fermentation. The cooperages, oak format (puncheons) and barrel age were exactly the same for both wines. Malolactic fermentation was not encouraged so as to preserve freshness and natural acidity. The wines were rested on lees for 10 months prior to bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"White peach, melon and grapefruit are backed by complex wild yeast and barrel fermentation providing the background of funk. Intense and superbly balanced, it drives on and on with grapefruit pith and the finest of acid lines\u003cspan data-mce-fragment=\"1\"\u003e. Of the single vineyard releases this vintage, Willow Lake is the clear favourite. Drink by: 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Straw colour with a green tinge. Grapefruit, white peach, honeycomb and butterscotch on the nose. The palate was lean, balanced and elegant with beautiful fruit and lovely acidity.\"  \u003cstrong\u003eTuesday Blind Tastings - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e About the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ARodda_1024x1024_14a86939-31f4-428e-841e-ecfc5499c469_2048x2048.jpg?v=1669587745\" alt=\"A Rodda winery\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eAdrian Rodda has been involved in making wine since 1998, spending more than a decade at Oakridge Wines in the Yarra Valley. At Oakridge he worked\u003cspan data-mce-fragment=\"1\"\u003e with David Bicknell and was involved in the development of the superb Oakridge 864 Chardonnay, his final contribution to 864 coming in 2009. At the start of 2010\u003c\/span\u003e Adrian moved to Beechworth in the North East of Victoria.  Adrian was a long-term friend with \u003cspan data-mce-fragment=\"1\"\u003eMark Walpole, viticulturist and winemaker at Fighting Gully Road. Serendipitously the lease for the Smith vineyard, planted in 1978 and the oldest vineyard in the region, became available. Adrian and Mark decided to share the lease.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlthough Adrian's primary focus was to make Chardonnay from the Smiths Vineyard, his intention was always to make multiple single vineyard Chardonnays from different geographical regions. \u003c\/span\u003e\u003cspan\u003eIn 2012, Adrian commenced the \"Chardonnay Project” whereby he sources grapes from the Willow Lake Vineyard in the Yarra Valley and vinifies them in parallel with the Smiths Vineyard Chardonnay. In 2017 a third single vineyard Chardonnay was added, produced from the Baxendale Vineyard at Whitlands, planted in 1985 at 600m above sea level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSince 2011, the range has also included a Bordeaux Blend, based around Cabernet Sauvignon also sourced from the Smiths Vineyard, and a Tempranillo from the Aquila Audax Vineyard, Adrian's first foray with a Mediterranean variety. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694080241,"sku":"","price":65.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/a-rodda-willow-lake-yarra-valley-chardonnay-2015_d3a7a41d-9706-447a-adad-1968ae4f477c.jpg?v=1695605378"},{"product_id":"abels-tempest-pinot-noir-2015","title":"Abel's Tempest Pinot Noir 2015","description":"\u003cp class=\"Polaris-Header-Title_2qj8j\" data-mce-fragment=\"1\"\u003eThe 2015 Abel's Tempest Pinot Noir reflects \u003cspan data-mce-fragment=\"1\"\u003ethe purity of Tasmania's fruit. This seductive wine has a fresh, floral nose and a soft and supple palate. Great winemaking from young gun and Tassie local, Anna Pooley. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"An aromatic bouquet with cherry and plum fruits coupled with spicy nuances, the medium-bodied palate flavours following on directly from the bouquet; excellent persistence of the fruit. Line, length and balance tick all the boxes. Tasmania is as Tasmania does.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 class=\"Polaris-Header-Title_2qj8j\" data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Good depth to the crimson hue; an aromatic bouquet with cherry and plum fruits coupled with spicy nuances, the medium-bodied palate flavours following on directly from the bouquet; excellent persistence of the fruit. Line, length and balance tick all the boxes. Tasmania is as Tasmania does\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2023.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The Heemskerk brand established by Graham Wiltshire when he planted the first vines in 1965 (in the Pipers River region) is a very different business these days. It is today part of Treasury Wine Estates, and sources its grapes from three vineyards: the Riversdale Vineyard in the Coal River Valley for riesling; the Lowestoft Vineyard in the Derwent Valley for pinot noir; and the Tolpuddle Vineyard in the Coal River Valley for chardonnay.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694113009,"sku":"","price":36.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/abels-tempest-chardonnay-2012.jpg?v=1695604716"},{"product_id":"altesino-brunello-di-montalcino-docg-1995-1500ml","title":"Altesino Brunello di Montalcino DOCG 1995 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwarded Due Bicchieri (Two Glasses) by Gambero Rosso Vini d'Italia, Italy's most influential wine publication  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSet amongst the eastern hills of Montalcino near Siena stands the imposing structure of the 15th-century-built Palazzo Altesi, home to the Altesino winery. The building overlooks the 100 hectare estate, approximately half of which comprise vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"One of my favorite Tuscan estates, Altesino's wines are consistently among the finest of the region.\"  Robert Parker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Altesino Brunello di Montalcino is made from 100% of the local Sangiovese grape referred to as Brunello or Sangiovese Grosso. It is a DOCG wine and must be be aged five years before release. The wine must also spend at least two years in wooden barrels and age at least four months in the bottle. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The Brunello '95 is equally impressive (as the '95 Altesino Brunello di Montalcino Montosoli), although its characteristics differ. It, too, needs to breathe for a while to unfirl its bouquet of liquer cherries and hints of vanilla. Prominent acidity and tannins on the palate do not seriously disrupt the general harmony.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGambero Rosso Vini d'Italia - Due Bicchieri (Two Glasses)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The dark ruby\/purple-colored, outstanding 1995 Brunello di Montalcino offers a sensational bouquet of dried herbs, incense, licorice, and ripe, jammy strawberry, cherry, and red currant fruit. Opulent on the palate, with sweet, intense, berry fruit, this lush, ripe, evolved Brunello is ideal for drinking over the next 7-8 years. One of my favorite Tuscan estates, Altesino's wines are consistently among the finest of the region. Drink 2000-2008.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRobert Parker, The Wine Advocate – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eGambero Rosso - Two Glasses  \u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eAbout Montalcino\u003c\/h3\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eMontalcino, located in the province of Siena and situated just below the area of Chianti, is Tuscany's most famous wine region.\u003c\/span\u003e It surrounds the town of Montalcino and is the warmest and driest area in Tuscany, which allows the Sangiovese grapes (commonly referred to as Brunello in this area) to achieve maximum ripeness.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eMontalcino covers 24,000 hectares, 15% of which is occupied by vineyards. The site is approximately a square bordered by rivers Ombrone, Asso, and Orcia. \u003c\/span\u003eThe range of slopes with various exposure, the extremely hilly terrain, and the varying elevations from 120m to 650m above sea level create distinctive microclimates.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eThe two main wines that are produced from Sangiovese in Montalcino are Brunello di Montalcino\u003c\/span\u003e (DOCG) and Rosso di Montalcino (DOC). Brunello di Montalcino (known as Brunello for short) was granted DOCG status in 1980, while Rosso di Montalcino was granted DOC status starting with the 1984 vintage.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eBrunello di Montalcino\u003c\/span\u003e must be aged five years before release. The wine must spend at least two years in wooden barrels and age at least four months in the bottle. The Riserva wine must age at least 6 months in the bottle, and is released a year later onto the market.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eRosso di Montalcino is a wine to be enjoyed earlier and need only be aged for one year before release.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" alt=\"wine region map of tuscany\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tuscany_wine_regions_600x600.jpg?v=1716341500\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eTuscany Wine Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Altesino winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Altesino_1024x1024.png?v=1670912215\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSet amongst the eastern hills of Montalcino near Siena stands the imposing structure of the 15th century-built Palazzo Altesi, home to the Altesino winery. The building overlooks the 100 hectare estate, approximately half of which comprises vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px; margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eAltesino has always been a leader among Montalcino estates, unafraid of innovation. The estate pioneered the technique of aging its IGT wines in small French oak barrels, limiting the time spent in oak to enhance each wine's personality. The resulting wines were a groundbreaking improvement over those produced by traditional methods. No longer overwhelmed by wood, they were able to display the unique characteristics of the fruit, with softened tannins and perfect balance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px; margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eNot content to rest on its laurels, Altesino became the first Montalcino estate to introduce the concept of cru wines, made with a special selection of grapes from a single vineyard. Its Montosoli Brunello (Brunello di Montalcino\u003cspan style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; float: none; word-spacing: 0px;\"\u003e Montosoli DOCG), named after the prestigious vineyard, was the first of these wines and is still considered among the region's finest. Elegance, finesse, and a fruitier, richer style are the trademarks of Altesino's wines and have earned the estate a position among the very top producers of Brunello. This achievement is even more impressive considering Brunello is perhaps the most recognized Italian appellation.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px; margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe estate vineyards (approx 50 hectares) comprise six plots - Altesino in the north (17ha, 220m elevation), Macina in the north-east (9ha, 250m elevation), Cerbaia (2ha, 285m elevation) and Montosoli (5ha, 275m elevation) in the north-west, Pianezzine (6.5ha, 250m elevation) in Castelnuovo dell'Abate, and Velona (6.5ha, 180m elevation) in Castelnuovo dell'Abate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"Altesino Winery Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AltesinoWineryMap_480x480.png?v=1670911965\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694342385,"sku":"","price":525.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Altesino-Brunello-di-Montalcino-1995-DOCG-1500ml_98ffc067-8e0b-466f-9410-0d703d0b16b1.jpg?v=1695606763"},{"product_id":"astrolabe-marlborough-pinot-gris-2013","title":"Astrolabe Marlborough Pinot Gris 2013","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Astrolabe Marlborough Pinot Gris has been by far and away our biggest selling Pinot Gris ever since the 2006 vintage won the Trophy for Champion Pinot Gris at the 2006 Air New Zealand Wine Awards. The 2013 vintage is another lovely wine from this exceptional New Zealand winery. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Classic Pinot Gris on the palate - spicy and exotic, pristine pear and peach fruit abound, wonderful fresh acidity and a long, lingering finish. This is an elegant pinot gris with great finesse and subtlety; one for the purists.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This wine is a  blend from sites across a wide range of the Marlborough region. The blend centres on the north and south banks of the Awatere, with fruit from the Wairau Valley and Kekerengu Coast complementing the intensely aromatic Awatere core. When crafting my blend, I pay close attention to the fill-in and layering of the different flavour spectrums and aromas. I try to capture the sense of lovely poached pears, light stone fruit and bright red apple and follow through with a dry, mineral finish.\u003c\/p\u003e\n\u003cp\u003eIn New Zealand, the varietal is generally called pinot gris rather than pinot grigio and encompasses a wide range of residual sugar levels and styles. I am trying to produce a dry version of pinot gris that has a nod towards some of the more aromatic, finer examples of northern Italian, higher altitude pinot grigio as well as referencing a little the wines of Alsace, but it’s pretty much a Kiwi style — a Marlborough style.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSimon Waghorn, Winemaker\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The wine has a beautiful nose, lightly floral and deliciously perfumed. Classic Pinot Gris on the palate - spicy and exotic, pristine pear and peach fruit abound, wonderful fresh acidity and a long, lingering finish. This is an elegant pinot gris with great finesse and subtlety; one for the purists.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"With a nose of poached pears, nutmeg, allspice and white peaches, plus a touch of honeysuckle\u003c\/span\u003e, the medium-bodied 2013 Province Pinot Gris has mouth-filling apple and pear flavors supported by crisp acidity and pleasant viscosity throughout the long, spicy finish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eThe Wine Advocate\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe Vineyards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AwatereValley_1024x1024.png?v=1699171254\" alt=\"Awatere Valley\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AwatereValley_1024x1024.png?v=1699171254\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAwatere Valley \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Astrolabe Marlborough Pinot Gris is a  blend from sites across a wide range of the Marlborough region. The blend centres on the north and south banks of the Awatere, with fruit from the Wairau Valley and Kekerengu Coast complementing the intensely aromatic Awatere core - refer to the map below.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"When crafting my blend, I pay close attention to the fill-in and layering of the different flavour spectrums and aromas. I try to capture the sense of lovely poached pears, light stone fruit and bright red apple and follow through with a dry, mineral finish.\"  \u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSimon Waghorn\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"Marlborough sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MarlboroughSub-regions_bb7ba890-f924-4f52-81c2-1d7a6f0abff6_600x600.jpg?v=1699692151\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MarlboroughSub-regions_bb7ba890-f924-4f52-81c2-1d7a6f0abff6_600x600.jpg?v=1699692151\" data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMarlborough sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Astrolabe Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Astrolabe_1024x1024.png?v=1670985589\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFounded in 1996 and named after the ship that in 1827 charted and explored the Marlborough Coast, Astrolabe wines were created by seasoned winemaker Simon Waghorn together with his wife Jane. Simon crafts a range of beautiful wines that express the purity and intensity of fruit flavours afforded by the climate and soils of the Marlborough region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll grapes are sourced from ten families who live on their land and farm sustainably. These carefully chosen sites add complexity and completeness to the wines. Simon is fascinated by the distinctive qualities of the Marlborough sub-regions and in addition to the range of Marlborough Province wines, he also produces wines specific to the Awatere Valley and Kekerengu Coast sub-regions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I choose to live and work in Marlborough because I believe the grapes here are the best in the world. I use all my skills and experience to style wines with elegance and balance that capture the intensity and brightness of our fruit. The diverse terroir of Marlborough's sub-regions broadens my palette as a winemaker to craft complex and individual wines.\"  \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eSimon Waghorn, Winemaker\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/4T_cgq79WDI\" title=\"Simon Waghorn talks about Astrolabe\" target=\"_blank\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AstrolabeVideo_480x480.png?v=1699169445\" alt=\"Winemaker Simon Waghorn discusses Astrolabe\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSimon Waghorn talks about Astrolabe (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694440689,"sku":"","price":24.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/astrolabe-marlborough-pinot-gris-2013.jpg?v=1652666478"},{"product_id":"ata-rangi-pinot-noir-2017","title":"Ata Rangi Pinot Noir 2017","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling Top 100 Wines of the World 2019\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Wines of 2020\u003c\/span\u003e\u003cbr\u003eJames Suckling Top 100 Wines of New Zealand 2019\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ci\u003e\"\u003c\/i\u003eOffering graceful power and immense complexity. It's elegant and sophisticated on the palate with exceptional depth and concentration.\"  Sam Kim\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\"\u003c\/em\u003eOffering graceful power and immense complexity, the wine shows dark cherry, dark mushroom, floral, fragrant spice and toasted almond characters on the nose with nuances of charcuterie and floral. It's elegant and sophisticated on the palate with exceptional depth and concentration, seamlessly structured by silky tannins, finishing impressively long and engaging\u003cspan data-mce-fragment=\"1\"\u003e. At its best: 2021 to 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSam Kim, Wine Orbit – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Really pristine fruit aromas here with such pure, ripe red cherries and roses, as well as gently earthy and spicy nuances. Very fresh, precisely ripe and a pinot you can sit and just breathe in for days. The palate has a velvety layer that few others manage to find; silky at the core, succulent in the center and delivering such vibrant, red-cherry flavors in a long, pristine and fresh, red-cherry finish. Drink or hold. Screw cap.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, Jamessuckling.com - 98 points and Top 100 Wines of the World 2022 and \u003c\/strong\u003e\u003cstrong\u003eTop 100 Wines of New Zealand 2019\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep red\/purple colour. The bouquet is at first reserved and shy with dominant dried herb, straw-bale and undergrowth aromas. Some cherry aromas began to emerge after extended airing. The wine emerged as full-bodied and strong, with abundant tannins. There is a core of sweet fruit within. It has only just begun building the fragrant bouquet that will almost certainly emerge in time. On day two: a glorious wine had blossomed, with a wonderful complexity of deep-set dark cherries, spices and dried herbs, adding up to a beguiling fragrance. The same flavours saturate the palate which is concentrated and profound, the tannins soft and ample, the persistence long. It all adds up to a prognosis of a long and rewarding life ahead. (This wine needs air, and responds well to tasting from a large-bowl glass). \u003cspan data-mce-fragment=\"1\" property=\"minValue\"\u003e2020\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e–\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" property=\"maxValue\"\u003e2034.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From extremely low-yielding, organic vines, this flagship Pinot, which sees 30% whole bunch and a native yeast fermentation, is beautifully expressive. Complex, harmonious and elegant, it ripples with pristine, brambly fruit, dried flowers, spices, river stone minerality and a savory, meaty nuance. The palate is silky, with crystalline acidity and laced with fine, chalky tannins. Still a baby, this needs a decanter to drink now but will age well through 2040.\"  \u003cstrong\u003eChristina Pickard, Wine Enthusiast – 96 points and Top 100 Wines of 2020 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A Kiwi classic that lives up to it s lofty reputation despite a vintage that presented challenges. Supple, accessible wine with plum, dark berry, spice, anise, dried herb, savoury and spicy oak flavours. Complex with a fine, tannic backbone balanced against restrained fruit sweetness. Perhaps not quite as much power and density as usual but still offers good potential. Drink: 2019-2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Straight off, I like this vintage. It's kind of cool and minty, but with a rosy perfume, smoky brown spices, and something like sarsaparilla over a typical red cherry base. Tight, gently sappy, savoury and autumnal, with a distinct earthy\/mineral feel, a persistent fine rasp of kitten's tongue tannin, and a long sweet tangy orange and spice laced finish, firm stroke of tannin carrying it on. Well sophisticated. Yes. Drink: 2021-2032+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Wines of 2020\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Suckling Top 100 Wines of the World 2019\u003c\/span\u003e\u003cbr\u003eJames Suckling Top 100 Wines of New Zealand 2019\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one percent of New Zealand's annual grape crush but is home to 10 percent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centered on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694506225,"sku":"","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2017_846314dd-2da3-43b7-a2fc-d8dad6c8bda3.jpg?v=1747722474"},{"product_id":"ata-rangi-pinot-noir-2015","title":"Ata Rangi Pinot Noir 2015","description":"\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The wine is full-bodied and intense, concentrated, powerful and yet also elegant and effortless. Delicious fruit sweetness and ripeness. A glorious pinot.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Full, very dark, deep, ruby-red colour with youthful purple hues, a little lighter on the rim. The nose is elegantly concentrated with a deep, dense core of well-ripened dark-red cherry and berry fruit seamlessly melded with subtle dark-red florals, dark herbs, spices and oak elements, unfolding black-berried fruits. The aromatics are exceptionally harmonious and integrated, and the nose is quite complete.\"  \u003cstrong\u003eAta Rangi\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eVery seductive pinot noir combining a sensual, silken texture with layers of complex fruit and savoury flavours. The wine has structure but it is deeply buried within a core of sweet fruit. Dark-fleshed plum, violet, cherry, spice and very subtle fresh herbs are among the more obvious flavours in this supremely complex wine. Outstanding!\u003c\/span\u003e Drink: 2017–2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 99 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium-full bodied, the palate features rich and succulently sweet flavours of dark-red cherry and berry fruits along with black fruits lifted by dark-red and violet florals and subtle notes of dark herbs. Suggestions of spice and oak emerge. The flavours are beautifully precise, detailed and harmoniously balanced, and the mouthfeel very supple and fine-textured with flowery tannin extraction. The acidity is integrated and provides vitality for the refined core and line. The wine flows seamlessly to a long and sustained, complete finish. This is a beautifully rich and multi layered and detailed Pinot Noir of precision and harmony, with succulently sweet fruit and refined structure, enabling accessibility, and showing completeness. It will develop fine complexities over the next 7-10 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRaymond Chan – 19.5+\/20 points  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eDeep red colour with a good purple tint. The bouquet is fresh and bright with dark cherry and dark plum aromas beneath a patina of polished timber, probably oak-derived. The wine is full-bodied and intense, concentrated, powerful and yet also elegant and effortless. Delicious fruit sweetness and ripeness. A glorious pinot, just starting to hit its straps and with many years ahead of it.\u003c\/span\u003e Drink: 2019–2030.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 98 points (Tasted Sep 2019)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A symphonic offering, once again, exhibiting red\/black cherry, mushroom, mixed spice and vanilla characters with nuances of black tea and floral on the nose. The palate is superbly structured and seductively expressed, offering lovely fruit purity together with sensual mouthfeel and savoury undertones. Perfectly proportioned and impeccably balanced, this is another super-star in the making. At its best: 2019 to 2030.\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Sam Kim - 98 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A complex and giving wine that was born of a low-yielding, dry vintage, this is testament to the character of these older vines. The nose carries a deep-set spiciness in the cinnamon and baking spice spectrum with plenty of ripe red plum, some red cherry and spiced plum pastry, too. There's a greater savory and spice emphasis this vintage. The palate has plenty of tannins, gently chewy and assertive, and it carries a core of tangy cherry pip-flavored fruit and nutty ripeness through the finish. Drink now and for some years to come.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eNick Stock, JamesSuckling.com – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Even better than I remember from last year, the 2015 Pinot Noir includes 40% whole clusters (about the usual proportion). It's floral and stemmy, then adds huge black cherry fruit and an ample dusting of complex spices. Medium to full-bodied, it's firm and tannic but not unapproachable, with a long, lip-smacking finish.\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eJoe Czerwinski, Wine Advocate - 95 points (Tasted Mar 2019)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one percent of New Zealand's annual grape crush but is home to 10 percent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centered on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694571761,"sku":"","price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2015_851b93d3-86c7-42a5-9a1a-23eecc11f3b1.jpg?v=1747628840"},{"product_id":"balgownie-estate-bendigo-cabernet-sauvignon-2015","title":"Balgownie Estate Bendigo Cabernet Sauvignon 2015","description":"\u003cp\u003eBalgownie Estate was established by the now legendary winemaker Stuart Anderson in 1969. At the time, it was the first vineyard planted in the Bendigo district in more than 80 years. The 33 hectare vineyard is situated on a gentle slope overlooking Myer's Creek at Maiden Gully. This superb site of alluvial soil has major plantings of cabernet sauvignon and shiraz. Cabernet sauvignon was always, and still is, the flagship grape at Balgownie.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is a classic Balgownie Cab, showing that trademark Bendigo generosity of flavour. Bold flavours but with an ageless balance to it, and not overripe in the slightest. I don't need more Cabernet in my cellar but I'd have a bottle of this.\"  Andrew Graham\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Garnet colour with a tease of tawny. This needs a good swirl once liberated - blueberries and cranberries, savoury oak. \u003c\/span\u003eIt's fresh and poised on the palate, with a tease of sweetness (raspberry) tempered by crunchy, red cherry acidity and a soft oak frame. Limitless potential.\u003cspan data-mce-fragment=\"1\"\u003e Drink 2019 – 2039.\" \u003cstrong\u003e Nick Butler, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's no doubting the charm of Balgownie Cabernet in a good vintage. You get boldness, weight and impact, but it never feels overwhelming, and they live forever. This is a classic Balgownie Cab, showing that trademark Bendigo generosity of flavour, delivered at 13.6% alcohol. Cedar, lead pencil character is classically, welcomingly varietal and backed by a core of rich and dense blackberry. It's all tipped off with surprisingly fine, not burly, tannins. Bold flavours – we're still in full-bodied red territory, but with an ageless balance to it, and not overripe in the slightest. Yes. Best drinking: Now to twenty years easy. Would I buy it? Yes, quality. I don't need more Cabernet in my cellar but I'd have a bottle of this.”\u003cstrong\u003e  Andrew Graham, Oz Wine Review – 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\"\u003c\/em\u003eAverage vine age is 47 years. When Balgownie cabernet is good, it's good. Here it is. Certainly varietal, pumped up with flavour, regional, lengthy, sturdy and commanding. All these descriptors are true, and what more could you ask. Gum leaves infused through blackcurrant, dust splashed across dark chocolate. Big folds of tannnin.It's good now but it has a decade or two up its sleeve\u003cspan data-mce-fragment=\"1\"\u003e. Drink : 2019 – 2034+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Immensely and immediately approachable with of the varietal flavours at play from cassis and blackcurrants, warm earth, saltbush and attractive slippery oak too. \u003c\/span\u003eMedium-bodied, tooth-coating tannins and enough oomph to last another decade or so but don't overlook it now\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJane Faulkner – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BalgownieEstateBendigo_1024x1024.png?v=1671608354\" alt=\"Balgownie Estate Bendigo Vineyard\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Balgownie Estate was one of the pioneers of commercial winemaking in the Bendigo Region, first planting vines in 1969. Established by the now legendary winemaker Stuart Anderson in 1969, Balgownie Estate was the first vineyard planted in the Bendigo district in more than 80 years. The emergence of Balgownie Estate as a serious red wine producer in the 1970's led to the rapid expansion of the central goldfields wine growing region and was a significant player in the rebirth of the Victorian wine industry. \u003c\/p\u003e\n\u003cp\u003eThe 33 hectare vineyard is situated on a gentle slope overlooking Myer's Creek at Maiden Gully. This superb site of alluvial soil has major plantings of cabernet sauvignon and shiraz with smaller amounts of pinot noir, chardonnay, merlot, cabernet franc, petit verdot and viognier. The conditions for premium wine grape growing are ideal with long hot summer days ameliorated by very cool overnight temperatures. This allows optimum ripeness while retaining that vital core of acidity. \u003c\/p\u003e\n\u003cp\u003eBalgownie Estate at Bendigo has long occupied a soft spot in my heart. Aside from the fact that central-western Victoria is where I grew up, the wines of Stuart Anderson were among the first wines of the Victorian renaissance that excited me. Anderson produced his maiden vintage in 1972. \u003c\/p\u003e\n\u003cp\u003eIt was the first vineyard planted in the district for more than 80 years and inspired a burst of activity that has sadly not been sustained in recent times, perhaps because Bendigo is rather dry and a little too warm for the fashionable varieties of the day such as pinot noir and sauvignon blanc. But it is an excellent vineyard—and region—for the fuller-bodied red varieties and cabernet sauvignon was always the flagship grape at Balgownie. Most of the activity in the Bendigo region these days is in the south of the region, around Harcourt. \u003c\/p\u003e\n\u003cp\u003eAs Anderson became more interested in pinot noir, and the cooler Victorian regions especially Macedon Ranges, he engineered a buy-out of Balgownie by Mildara Blass, under whose ownership Balgownie was sadly neglected. But it is now flourishing under private ownership, and in the 21st century has been reinvented with a Yarra Valley property including a restaurant and accommodation. It produces a fine range of Yarra Valley wines. Unhappily, the restaurant burnt down in 2020 in what has been termed the burnt icing on the COVID cake. There was AUD $3.5 million in damage, but rebuilding is underway. \u003c\/p\u003e\n\u003cp\u003eThe Bendigo property, which also now has a restaurant, is owned by a Hong Kong investor and the Yarra Valley property is owned by a company listed on the Hong Kong stock exchange. \u003c\/p\u003e\n\u003cp\u003eWinemaker across the portfolio is Tony Winspear, who has been at Balgownie since 1994 when he started his career as a vineyard and cellar hand. He studied while on the job—an external winemaking degree from Charles Sturt University - and became assistant winemaker in 2005 and chief winemaker in 2012.\"  \u003cstrong\u003eHuon Hooke, The Real Review\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694604529,"sku":"","price":49.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balgownie-estate-cabernet-sauvignon-2015_c67b03c4-651f-420f-8e56-14997c2cb4bc.jpg?v=1747629172"},{"product_id":"ballast-stone-estate-shiraz-2002","title":"Ballast Stone Estate Shiraz 2002","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTop 100 of the 2004 Sydney International Wine Competition \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Shaw family have been wine grape growers since 1975 when they first planted vines in the foothills of McLaren Vale. Then came the decision to produce wine under their own label and a site at Currency Creek (a little south of McLaren Vale) was chosen. In November 2000, John Loxton was appointed winemaker, bringing with him a wealth of knowledge and experience from his 19 years at Maglieri Wines - where he had won numerous Australian and International trophies.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eResults came swiftly, with the 2001 Ballast Stone Estate shiraz winning gold at the prestigious Visy Board 2002 Great Australian Shiraz Challenge. It was the fifth placed wine at 18.5 points (only 10 gold medals were awarded) out of 217 entries from throughout Australia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWell, the follow-up 2002 is if anything a better wine and with a little time in the cellar will be magnificent. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Rich, ripe berry, cool climate Shiraz. Lovely nose. On the palate, nice and viscous. Quite thick, although some talcum like tannins. The kind of tannins that will evolve very well. This is a very good, very young Shiraz and it dealt with the food without any problem. I'd love to have some of this wine in my cellar. Not perfect yet because of those tannins, but this will evolve into a very fine wine.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSteve Flamsteed, 2004 Sydney International Wine Competition Top 100 Judge\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A spicy, fleshy Shiraz. It was a lovely match with the roast pork. Soft, ripe and approachable. Seductively lush. The vanillin oak characters did stick out a bit especially on the finish, but give it a bit of time and you will have a lovely food wine.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePeter Forrestal, 2004 Sydney International Wine Competition Top 100 Judge\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This shiraz is a mellow, generous type of Aussie red with no rough edges. Smelling of ripe blackberries and raspberries, it also has a hint of vanillan oak to it, but fruit character dominates. In the mouth it's smooth and tasty with friendly soft tannins in support.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, The AgeEpicure  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Powerful blackberry and plum, with a spicy, savoury extension to the finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 90 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A well-crafted wine with a meaty\/nutty nose that is developing nicely. The palate is fresh and fragrant. The fruit is not obviously defined but there is a good savoury tannic backbone to give balance.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWinestate Magazine  ★★★★(★)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTop 100 of the 2004 Sydney International Wine Competition \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BallastStoneEstate_1024x1024.png?v=1671613049\" alt=\"Ballast stone Estate\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BallastStoneEstate_1024x1024.png?v=1671613049\"\u003e\u003cspan\u003eThe Shaw family have been wine grape growers since 1975 when they first planted vines in the foothills of McLaren Vale. Then came the decision to produce wine under their own label and a site at Currency Creek (a little south of McLaren Vale) was chosen. In November 2000, John Loxton was appointed winemaker, bringing with him a wealth of knowledge and experience from his 19 years at Maglieri Wines - where he had won numerous Australian and International trophies.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694670065,"sku":"","price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ballast-stone-shiraz-2002_669ba98f-6e4c-424c-87a2-79fb8a1774da.jpg?v=1698965779"},{"product_id":"balnaves-cabernet-sauvignon-2008","title":"Balnaves Cabernet Sauvignon 2008","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Full bodied, but fresh and lively with positive structural fine grained tannins and plenty of length.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep rich red, red tinge. Fine aromas of ripe cassis, liquorice and spicy leather combine with fine smokey French oak. Somewhat closed at this stage but tightly packed and balanced. Medium to full bodied, with a solid fruit core that is ripe and defined and runs through the palate from start to the fine grainy tannin finish. A very fine vintage 2008 wine with excellent tannin, flavour and balance. Hold.\" \u003cspan\u003e \u003c\/span\u003e\u003cb\u003eBalnaves\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bright purple-crimson; \u003c\/span\u003ea more classic Balnaves style, although very intense and long\u003cspan data-mce-fragment=\"1\"\u003e; cassis and blackcurrant fruit has an intriguing web of spice, briar and leather underlying the primary fruit; it has literally devoured the French oak in which it spent 16 months, and has excellent tannins. ProCork. 14.5% alc. Drink Now - 2033 \"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rich smelling wine, but has a certain freshness and vigour, which from what I've tasted to date, seems be a trait of the 2008 Coonawarra vintage. Fruit profile would best be described as being like blackberries and dark cherries and there's dark chocolate, toasty spiced vanilla oak with a little mint and sweet leather. \u003c\/span\u003eFull bodied, but fresh and lively (perhaps too much so at this stage as the acidity looks a bit too enthusiastic and nippy), with positive structural fine grained tannins and plenty of length - no holes along the way. Needs time for the acidity to settle (and I wish there was less of it) but, minor quibbles aside, an impressive wine\u003cspan data-mce-fragment=\"1\"\u003e nonetheless. Drink : 2014 - 2020+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\" alt=\"Balnaves Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694702833,"sku":"","price":56.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-cabernet-sauvignon-2008.jpg?v=1695620869"},{"product_id":"balnaves-cabernet-sauvignon-2007","title":"Balnaves Cabernet Sauvignon 2007","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's full bodied and very dense with rich chocolate and blackcurrant flavours - concentrated and strong. No shortage of length or intensity. A brooding and moody Balnaves.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2007 Balnaves Cabernet Sauvignon was sourced from two blocks; the Dead Morris and Quarry Vineyards. The wine spent 16 months in tight-grained French oak from, Seguin Moreau, Saury, Taransaud and St Martin cooperages. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vintage 2007 saw unprecedented frosts over Southern Australia. Our best vineyards were fortunately not affected.The 2007 Cabernet Sauvignon is deep rich red in colour, the nose is perfumed with aromas of ripe cassis, liquorice, and some spicy notes, with subtle vanillan oak. The palate is lean and structured with tight cassis fruit and firmer tannins from a cooler year. This wine will reward careful cellaring. Hold.\"  \u003cb\u003eBalnaves\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A classic dark, precisely balanced and integrated Balnaves style, with a deep, heady bouquet of cassis, violets, blackberries and plums knit with sweet cedar\/cigarboxy oak. Savoury, smooth and fine-grained, it's vibrant, dark and mineral, opening to reveal layers of sweet, ripe fruit and smoky, polished cedar\/vanilla oak luxuriantly supported by firm, silky-fine tannin\u003cspan data-mce-fragment=\"1\"\u003e. YTD 2019-2027+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Intense Coonawarra fruit, with amazing purity and poise; polished cassis and redcurrant combine effortlessly with the fine oak framework; full-bodied, dark and dense, with layered fruit coursing along the palate, harmoniously mingling with the fine-grained tannins\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Goodness me, some of these 2007 vintage wines are very concentrated. Here's another one that needed at least a day's breathing (in bottle) before coming round. \u003c\/span\u003eBeautiful smelling wine - blackberry, Cassis, licorice and cedar wood with a light floral perfume. It's full bodied and very dense with rich chocolate and blackcurrant flavours - concentrated and strong. The tannins grip firmly, initially with a black tea bitterness to them, but given time do relax somewhat and settle back into the wine. No shortage of length or intensity. A brooding and moody Balnaves\u003cspan data-mce-fragment=\"1\"\u003e. Drink : 2014 - 2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Balnaves Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694768369,"sku":"","price":56.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-cabernet-sauvignon-2007.jpg?v=1695620726"},{"product_id":"balnaves-the-tally-reserve-cabernet-sauvignon-2005","title":"Balnaves The Tally Reserve Cabernet Sauvignon 2005","description":"\u003cp\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon. \u003c\/p\u003e\n\u003cp\u003eThe fruit for the 2005 The Tally was sourced from two blocks, the Dead Morris vineyard (77%) and the Walker vineyard (23%). Three French coopers provided oak casks – Taransaud, Seguin Moreau and St Martin.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Intense, tightly coiled and packed full of energy. A mighty Coonawarra cabernet and yes, it's well worth the money.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2005 Tally has a deep red-purple tinge. This is a huge wine, big rich ripe fruit, liquorice and anise notes, spice complex and dense. The palate is big and rich, full-bodied ripe fruit with solid tannins and structure. The tannins need time to soften as this wine has less long maceration than normal. As with the Cabernet Sauvignon 2005 should age very well. Hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBalnaves\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep purple-red; an incredibly powerful and expressive bouquet, the luscious but tightly framed blackcurrant, cassis and French oak precisely fulfilling the promises of the bouquet. Drink Now-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Super wine\u003cspan data-mce-fragment=\"1\"\u003e. Powerful, ripe and concentrated, packed full of dense blackberry and chocolate flavours and fortified by a wall of fine, powder-like tannin. It's a modern day interpretation of the Coonawarra style and it works beautifully. \u003c\/span\u003eThe 2004 version of this was magnificent, and I can't see any qualitative difference between the two vintages on this showing\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2014-2024.\" +.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrant Dodd, The Wining Pro – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I tasted this wine over three days and it showed no signs of tiring. A complex mix of red and black berries, blackcurrant, licorice, earth and lots of spicy clove and cedar oak with a touch of cooling menthol. On the palate full bodied with red and black berry, cassis, dark chocolate and tobacco flavours backed with a large helping of high quality cedar oak. Intense, tightly coiled and packed full of energy with very strong but ripe tannins and a long tannic finish. A mighty Coonawarra cabernet and yes, it's well worth the money. Drink : 2014 – 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, Winorama - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A powerful and savoury cabernet whose deep, dark, rather closed and tight-fisted aromas of black fruits, dark chocolate and dried herbs reveal a meaty aspect. Its long and finely honed palate marries deep, bright and dark-fruited cabernet flavour with assertive but balance smoky and cedary oak and a frame of fine, firm and powdery tannin. It finishes very long indeed, with slightly herbal undertones of mint and menthol, plus a marginally baked note at the back of the palate. A very good wine indeed despite a slight rawness that just lacks the even ripeness and regal structure of the 2004 vintage. Drink 2013-2017+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Coonawarra's modern flagship\u003cspan data-mce-fragment=\"1\"\u003e? Only released in vintages meriting attention, this is a benchmark for a classic Australian wine type. Lovely concentration is offset by finesse and a delicious core of tangy, blackcurrant cabernet character dressed elegantly in cedary oak. It's sumptuous but not heavy, deliciously tangy, fine and long. \u003c\/span\u003eGreat\u003cspan data-mce-fragment=\"1\"\u003e. Ageing? 10 years or more.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, Epicure Uncorked  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\" alt=\"Balnaves Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694833905,"sku":"","price":135.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-the-tally-reserve-cabernet-sauvignon-2005.jpg?v=1698965938"},{"product_id":"bass-phillip-premium-pinot-noir-2018","title":"Bass Phillip Premium Pinot Noir 2018","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"While not quite as concentrated or powerful as the Reserve, the premium Pinot Noirs have beautiful, black cherry, floral and gamey aromas, supple, velvety tannins, underlying smoky oak and great flavour length. The fruit is sourced from the low cropping four hectare north-east facing vineyard at Leongatha. Philip Jones' philosophy is to 'allow nature to drive the viticulture and wine making processes'. Natural yeasts, no filtration and extended time on lees are all par for the course. The wine is aged in French Alliers oak for 12 to 18 months depending on vintage. Their 'hidden power' is revealed after around five years of bottle age.\"  \u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This has a very pure pink-grapefruit, pomegranate and red-cherry nose with a deeply spicy oak thread that sits well inside the fruit. Plenty of earth and some red flowers here, too. The palate has a very plush, energetic core of red-cherry, pinot noir fruit. A real statement of concentrated fruit. The tannins extrude smoothly and frame a long, juicy and fresh finish. Stunning pinot noir.\"  Nick Stock\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The idiosyncratic, biodynamic and greatly admired Bass Phillip Premium Pinot Noir, aged in French Allier barriques for 18 months, is a defining Victorian pinot noir. Uplifting and memorable, this multi-layered and nuanced wine reflects a superb obsession, based on a low-cropping, four-hectare vineyard site at Leongatha. Black cherry, floral and game aromas, supple viscosity and underlying toasty oak. This wine is long in flavour, powerful and complex. It can be cellared for many years.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBass Phillip\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"This has a very pure pink-grapefruit, pomegranate and red-cherry nose with a deeply spicy oak thread that sits well inside the fruit. Plenty of earth and some red flowers here, too. The palate has a very plush, energetic core of red-cherry, pinot noir fruit. A real statement of concentrated fruit. The tannins extrude smoothly and frame a long, juicy and fresh finish. Stunning pinot noir.\"  \u003c\/span\u003e\u003cstrong\u003eNick Stock, jamessuckling.com - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bass Phillip Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BassPhillipVineyards_1024x1024.png?v=1672090677\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBass Phillip was established by Phillip Jones in 1979 when he planted a small 3.5 hectare plot of pinot noir near Leongatha in South Gippsland. The vineyards are located in prime dairy country and are named after early explorers of the region, George Bass and Arthur Phillip. The estate has grown over the years to around 14 hectares and is now one of the most sought-after producers of premium Pinot Noir and Chardonnay in Australia, producing extraordinary wines one vintage after another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBass Phillip is located not far from the sea, but far enough inland to experience a continental climate ideal for grape growing. Winemaking at Bass Phillip is uncompromising and driven by respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMade in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours that are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland are also part of the magic that delivers the length, complexity, flavors, balanced acidity, and natural minerality to Bass Phillip wines. \u003c\/p\u003e\n\u003cp\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian pinots. One of Australia's greatest small producers, they are heading down a new path after Jones sold the assets (winery, stock and 14ha of vineyards) in May 2020 to a syndicate led by Burgundian winemaker Jean-Marie Fourrier (who has known Jones for 14 years) and 2 Singaporeans who already have lucrative wine businesses.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695030513,"sku":"","price":390.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bass-phillip-premium-pinot-noir-2018.jpg?v=1695700836"},{"product_id":"bay-of-fires-pinot-noir-2012","title":"Bay of Fires Pinot Noir 2012","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2012 Bay of Fires Pinot Noir, is by all accounts, the equal to if not better than its predecessor which won Best Wine of Show, Best Pinot Noir and Best Red Wine at the Royal Sydney Wine Show last year. Winemaker Peter Dredge believes the 2012 Pinot Noir is as good as they have ever made at Bay of Fires.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Black cherry and Satsuma plum are woven through French oak, with firm, but ripe, tannins underwriting its future; will gain layers of complexity as it develops.”  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Quite simply, 2012 was one of those vintages winemakers dream about. A cool start to spring finished warmer than average, while adequate rainfall following a wet winter kept our vineyards fresh throughout a warmish summer. You simply couldn't script a more perfect season and as a result, our Pinot Noir and Chardonnay from 2012 are as good as we have ever made at Bay of Fires.\"  \u003cstrong\u003ePeter Dredge, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the Derwent River and Coal River Valleys of southern Tasmania. Deep, vivid crimson; in the bold Bay of Fires idiom; there is no question about its varietal expression, and even less about the long-term future of the wine; black cherry and Satsuma plum are woven through French oak, with firm, but ripe, tannins underwriting its future; will gain layers of complexity as it develops\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Cherry, Turkish delight, spice, meaty whole bunch funk, pepper. Medium bodied, spicy, meaty, plenty of ripe jubey fruit, silky feel yet firm through the mouth, pulling almost stalky and strict on the finish. Fine length. Complexity and interest. Likely to improve.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BayofFiresWinery_1024x1024.jpg?v=1690761126\" alt=\"Bay of Fires Winery\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eHardys purchased its first grapes from Tasmania in '94, with the aim of further developing and refining its sparkling wines, a process that quickly gave birth to House of Arras. The next stage was the inclusion of various parcels of chardonnay from Tasmania in the '98 Eileen Hardy, then the development in '01 of the Bay of Fires brand. Under the umbrella of Accolade Wines today, Bay of Fires is home to non-vintage sparkling white and rosé, alongside impressive riesling, sauvignon blanc, pinot gris, chardonnay and pinot noir. Sourcing is with a particular focus on the Tamar, Coal and Derwent Valleys and East Coast.\" \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bay of Fires' philosophy, in the vineyard and in the winery, is to ensure the varietal characteristics of our Tasmanian fruit are revealed, preserved and celebrated in every wine we create for you. The Bay of Fires' winemaking team captures the essence of the fruit that has been lovingly nurtured in the vineyards and crafts exceptional wines. Ideas are shared, knowledge is consolidated and curiosity brings out the very best in every parcel of fruit. Find balance and beauty will follow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAcidity is balanced against sweetness to create delicate Rieslings. \u003cspan\u003eA harmony of mouthfeel and fruit flavour is achieved in our Chardonnays. \u003c\/span\u003e\u003cspan\u003eAnd, of course, the trickiest grape of them all, Pinot Noir, amplifies its terroir beautifully and is delivered in a wine of superb complexity, structure and romance.\" \u003cstrong\u003eBay of Fires\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695063281,"sku":"","price":84.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bay-of-fires-pinot-noir-2012.jpg?v=1695701859"},{"product_id":"bellevue-estate-basket-pressed-shiraz-2017","title":"Bellevue Estate Basket Pressed Shiraz 2017","description":"\u003cp\u003e\"This basket press shiraz is made on site in Bellevue Estate's own micro winery. Fermented in small two tonne open fermenters prior to basket pressing with a limited release of only 600 to 1000 cases. After cold soaking, 10% of the juice is run off to intensify colour and flavours. The fermenters are hand plunged prior to traditional hand rachet basket pressing. All wine is matured in French and American oak hogshead barrels for eighteen months. The wine is made with minimal intervention with no added tannins or finings. \u003c\/p\u003e\n\u003cp\u003eThe 2017 Bellevue Estate Basket Press Shiraz is a medium body Shiraz with delicious harmony of fruit, spice and oak. The opulent flavours are seductive and addictive: dark berries and chocolate and good oak including lashings of vanilla - delicious silky tannins and a long finish - you won't be able to stop at a single glass! A must try if you like Australian basket press shiraz - especially at this price!\"  \u003cstrong\u003eBellevue Estate\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRunner Up – Edinburgh Shiraz Challenge\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eSilver Medal – Boutique Wine Awards\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eSilver Medal – Australian Small Winemakers Awards\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eSilver Medal – Winewise Small Vigneron Awards\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – London International Wine Challenge\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – Great Australian Shiraz Challenge\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – Royal Adelaide Wine Show\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – Perth Royal Wine Show\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BellevueEstate_1024x1024.png?v=1672183819\" alt=\"Bellevue Estate\"\u003e\u003c\/p\u003e\n\u003cp\u003eBellevue Estate is a family owned winery in the township of McLaren Vale. They produce only one product, a single vineyard Bellevue Estate Basket Pressed Shiraz. The wine \u003cspan data-mce-fragment=\"1\"\u003eis a regular winner at the Edinburgh Shiraz Challenge and the recipient of awards at other top national wine competitions such as the Great Australian Shiraz Challenge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cspan data-mce-fragment=\"1\"\u003eBellevue Estate Vineyard and Winery are located on the main street road in the township of McLaren Vale. The\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003e Vineyard is planted to ten acres of Shiraz. Owner\/winemaker\/viticulturist Corey Vandeleur hand planted both the original five acre north\/south facing vineyard and in 1977, the\u003c\/span\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003e remaining five acre east\/west facing vineyard (with Calius cuttings from Steve Maglieri's vineyard). \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003eThe vines sit on a foot of red and brown loam over lime and ironstone. With a vacant 20 acre cash crop on the seaward side, the vineyard enjoys the benefit of the cooling afternoon sea breezes provided by the St Vincent Gulf to compliment the warm ripening days.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003eIn 2007, declining prices for contract-grown grapes led to the decision to build a winery on the main street in front of their vineyard. In that same year they made their first vintage. All wine is made on site in the micro winery. The wine is fermented in small two tonne open fermenters prior to basket pressing with a limited release of only 600 to 1000 cases. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003eCorey Vandeleur\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003e\"Corey Vandeleur's venture may be a small one, but it has been planned to the last degree, and backed by Corey's very impressive history in winemaking. While he has no formal qualifications, he was born and bred in McLaren Vale, and began as a cellar hand at Maglieri Winery in 1990, where he remained for the next seven years; next a vintage at Geyser Peak, in California; thence to South Africa; next three vintages in Bordeaux. A decade at Hardys Tintara followed before he created the Bellevue Estate label.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695194353,"sku":"","price":29.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bellevue-estate-basket-pressed-shiraz-2017.jpg?v=1695771331"},{"product_id":"bellvale-pinot-noir-2019","title":"Bellvale Pinot Noir 2019","description":"\u003cp\u003e\u003cstrong\u003e\"It's so inherently complex and just so good to drink. It's not a hearty Pinot Noir but it's a Pinot Noir with heart. Undergrowth, characteristically so. Fresh cherries. Sweet spices. It will obviously develop further from here but drink this now and you're winning.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This classically-styled pinot noir shows upfront raspberry and wild strawberry notes with complex, savoury spices such as clove and anise. Well-proportioned oak frames the background of dense, dark plums, briar and blackberry fruit. The palate is full and balanced, with plenty of polished tannin and an excellent, upright structure carrying a dense core of powerful fruit. The wine builds to a crescendo on the finish, persisting with delicious loganberry and spice flavours. The balanced structure and fine tannins make this an excellent match with a broad range of foods.\" \u003cstrong\u003e Bellvale\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This Bellvale Pinot Noir 2019 is one of the best $25 Pinot Noir you'll find in Australia. Period. Crucially, this packs an intensity that isn't normally found in $25 Pinot. Maybe Shiraz, but not expensive-to-produce, fickle, cool climate Pinot.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eI credit the success here on the Ellis' dry-grown, high-density, mature Gippsland vineyard. It's clearly a prime block, the low yields delivering unwavering fruit intensity and wines that are probably too cheap in the scheme of thing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIndeed this Pinot is sappy, mulchy and deadly serious. Pinosity plus. It's mushroomy, spicy, the fruit clear and present, but the savoury form and tannins so unlike your typical light and fruity wine. It could do with a smidgen more generosity through the middle, but not at the expense of depth. You can pay double the price and get less wine\u003cspan data-mce-fragment=\"1\"\u003e… Best drinking: now to six years.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAndrew Graham, Australian Wine Review \u003cspan data-mce-fragment=\"1\"\u003e- 92 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The vines for this Gippsland Pinot Noir are planted at 7100 vines per hectare. This is $25 well spent. I mean, really. It's not a profound wine but it's so inherently complex and just so good to drink. It's not a hearty Pinot Noir but it's a Pinot Noir with heart. Undergrowth, characteristically so. Fresh cherries. Sweet spices. It's frisky more than it is tangy. It will obviously develop further from here but drink this now and you're winning. Drink: 2020-2025+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pinot noir is a speciality at Bellvale, and this latest example has delicious varietal purity. Red cherry, almond, and lightly twiggy herbal notes meet the nose, unfussed and appetising. It's middling in body with juicy balance, silky mouth-feel, persistent flavour, and just enough gentle tannin to enhance textural interest\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2020 to 2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, The Real Review – 91 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Bellvale Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BellvaleWines_09ee71ab-949a-437d-983f-22fa671096f1_1024x1024.png?v=1672191659\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BellvaleWines_09ee71ab-949a-437d-983f-22fa671096f1_1024x1024.png?v=1672191659\"\u003e\u003c\/h3\u003e\n\u003cp\u003eBellvale was established in 1998 by owner\/winemaker\/viticulturalist John Ellis. The 22 hectares of vineyards are situated in the hills just north of Leongatha, in the lush Tarwin River Valley of South Gippsland. This area is generally acknowledged as one of the country's leading Pinot Noir producing regions. The vineyards are planted to Pinot Noir (14ha), Chardonnay (6ha) and Pinot Grigio (2ha). The vines are dry grown and densely planted at 7100 vines per ha with 2 metre row spacing. \u003c\/p\u003e\n\u003cp\u003eJohn Ellis honed his passion for fine wine and viticulture over an extensive time spent in Europe. This included many trips to Burgundy, France, during his 25-year career as a commercial pilot. He chooses to uphold the traditional methods of the premium producers in Burgundy, where vine density is high and crop load limited to sacrifice quantity for quality. \"Our vines have extensive and very deep root systems, which allow the fruit to more effectively express the terroir. I agree with the French that great wine is made in the vineyard.” says John. \u003c\/p\u003e\n\u003cp\u003eBellvale wines flavour profiles present the full expression of a vineyard tended the artisan way. Its Pinot Noir is elegant and well-structured, featuring a powerful palate of rich, ripe black fruits, with a fine oak influence. Its cool-climate chardonnay is crisper, due to higher acidity, and tightly structured, with a well defined balance between fruit, secondary characters and integrated oak. And the Pinot Grigio is weighty and flavoursome with refreshing acidity. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695292657,"sku":"","price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bellvale-pinot-noir-2019.jpg?v=1695771745"},{"product_id":"bellvale-the-quercus-pinot-noir-2017","title":"Bellvale The Quercus Pinot Noir 2017","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Quercus is the flagship pinot noir produced at Bellvale and is only made in the top vintages. Like its cheaper sibling it is is full bodied, ripe and succulent and is outstanding value for money. Sourced from a dry-grown, densely planted, single vineyard planted in the Tarwin River Valley of South Gippsland.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"The bouquet is shy and reserved, gently foresty, and it has abundant flavour and grip, the finish drying and long, with an abundance of tannins. It's very good value.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Yes. We're in winning form here. It's pushed with fruit flavour but it's lively with cool climate tang\/spice\/savouriness. Roots, leaves, twigs and soil but flush with fresh fruit, ripe and summery. Both complex and straight-out enjoyable. Price is beyond reasonable. \u003cspan data-mce-fragment=\"1\"\u003eDrink : 2020 - 2025+.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 93+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deepish red colour with a good tint of purple. The bouquet is shy and reserved, gently foresty, and it has abundant flavour and grip, the finish drying and long, with an abundance of tannins. It's just a wee bit tough at this stage and would work better with food than without. \u003c\/span\u003eIt's very good value.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 92 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BellvaleWines_09ee71ab-949a-437d-983f-22fa671096f1_1024x1024.png?v=1672191659\" alt=\"Bellvale Wines\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BellvaleWines_09ee71ab-949a-437d-983f-22fa671096f1_1024x1024.png?v=1672191659\"\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBellvale was established in 1998 by owner\/winemaker\/viticulturalist John Ellis. The 22 hectares of vineyards are situated in the hills just north of Leongatha, in the lush Tarwin River Valley of South Gippsland. This area is generally acknowledged as one of the country's leading Pinot Noir producing regions. The vineyards are planted to Pinot Noir (14ha), Chardonnay (6ha) and Pinot Grigio (2ha). The vines are dry grown and densely planted at 7100 vines per ha with 2 metre row spacing. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJohn Ellis honed his passion for fine wine and viticulture over an extensive time spent in Europe. This included many trips to Burgundy, France, during his 25-year career as a commercial pilot. He chooses to uphold the traditional methods of the premium producers in Burgundy, where vine density is high and crop load limited to sacrifice quantity for quality. \"Our vines have extensive and very deep root systems, which allow the fruit to more effectively express the terroir. I agree with the French that great wine is made in the vineyard.” says John. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBellvale wines flavour profiles present the full expression of a vineyard tended the artisan way. Its Pinot Noir is elegant and well-structured, featuring a powerful palate of rich, ripe black fruits, with a fine oak influence. Its cool-climate chardonnay is crisper, due to higher acidity, and tightly structured, with a well defined balance between fruit, secondary characters and integrated oak. And the Pinot Grigio is weighty and flavoursome with refreshing acidity. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695325425,"sku":"","price":44.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bellvale-the-quercus-pinot-noir-2017.jpg?v=1695771937"},{"product_id":"bests-great-western-bin-0-shiraz-2004","title":"Best's Great Western Bin 0 Shiraz 2004","description":"\u003cp\u003e\u003cstrong\u003eMatthew Jukes Top 100 Australian Wines of 2008 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBest's Wines is one of Australia's oldest family-owned wineries, with a history dating back more than 150 years. They produce three shiraz, the flagship Best's Thomson Family Shiraz, the iconic Best's Bin 0 Shiraz and the cornerstone Best's Bin 1 Shiraz. Best's Bin 0 Shiraz is sourced from four low-yielding Concongella Shiraz blocks established in 1966, 1970, 1992 and 1994.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"You will see the profound impact that the Great Western soil has on its favourite red grape, Shiraz, and it almost brings a tear to the eye. It is a privilege to be able to taste these wines and stain your teeth with its glory. And if you are remotely serious about collecting wine, the 2004 Bin 0 should be in your cellar.\"  Matthew Jukes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A wine with pedigree, classic Concongella Bin 0 Shiraz has long been recognized for it's distinctive regionality, elegance, balance and longevity. The 2004 is a deep vibrant crimson with a purple rim. Nose: Rich chocolate, blackberry and spice – a multitude of layers! The wine is wonderfully full-bodied and voluptuous. It is showing an abundance of blackberry, mulberry, spice and pepper notes on the palate and finishes with supple, silky tannins … bloody good! \u003c\/span\u003eBest Bin 0 since 1998! Perfectly balanced\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBest's Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Good red-purple; \u003c\/span\u003ea lovely wine, with great texture and silky mouthfeel; fine, savoury tannins are woven through the blackberry and plum fruit; perfectly judged oak.\u003cspan data-mce-fragment=\"1\"\u003e Drink Now-2034.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Viv Thomson continues to handcraft the most beautiful and authentic slices of Australiana in his back yard. Bin 0 is not the easiest wine to taste this early in its life, but you will see the profound impact that the Great Western soil has on its favourite red grape, Shiraz, and it almost brings a tear to the eye. \u003c\/span\u003eIt is a privilege to be able to taste these wines and stain your teeth with its glory. And if you are remotely serious about collecting wine, this bottle should be in your cellar\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMatthew Jukes – 100 Best Australian Wines 2008\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep red colour with a trace of purple. Aromas of cassis, berries, a touch of machine oil, but clean and youthful, with elegance and tight tannins, firm finish and length. Rhone-ish. Persuasive tannins. Drink: 2016–2031.\" \u003cstrong data-mce-fragment=\"1\"\u003e Huon Hooke, The Real Review - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very closed, musky and brooding, this deeply layered, dark and savoury shiraz has a strength and depth that belies its comparative elegance and tightness. It's deep, dark and ethereal, encapsulating powerful, densely packed dark meaty fruits that slowly emerge with scents of black pepper and a suggestion of mint. Underpinned by an iron-like rod of tannin, it's a long-term wine with a huge future\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Wines to shine at this tasting were… a wonderful dense, full-flavoured and very long\u003cspan data-mce-fragment=\"1\"\u003e 2004 Bests Bin 0…\"  \u003cstrong\u003eKen Gargett, Courier Mail\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A new Thomson Family shiraz now sits at the top of the Best's wine tree, but for many fans their heart will always remain with Bin 0. \u003c\/span\u003eIt's a classic\u003cspan data-mce-fragment=\"1\"\u003e. Best's reds come from some of the oldest vines in the state, dating back to the 1800s, revealing deep concentrated flavours and texture. The fruit is always the star. In Bin 0, lashings of fleshy, blackberry fruit, chocolate, liquorice, spice and background mocha oak are eloquently expressed, assisted by fine tannins.\"  '\u003cstrong data-mce-fragment=\"1\"\u003eMust have', The Age\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMatthew Jukes Top 100 Australian Wines of 2008 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe history of bin 0 \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Best's Bin 0\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sBin0_1024x1024.png?v=1672229993\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The evolution of Bin No 0 began more than 150 years ago when Henry Best planted vines at the Concongella Vineyard in 1868. We believe that Henry adopted from the start the style of labelling of the day. We started to move away from the use of European descriptors in the 1980s. However, our first Bin 0 Shiraz didn't appear until 1990.\u003c\/p\u003e\n\u003cp\u003eSo what makes this wine so special? It's always been produced from our oldest vines. The fruit is selected from the lower yielding blocks of the historic Concongella vineyard at Great Western. This vineyard is home to 19th- and 20th-century Shiraz plantings, which result in low-yielding, intensely flavoured fruit. We hand select, sort and ferment the fruit in small batches followed by intense barrel selection.\u003c\/p\u003e\n\u003cp\u003eBest's No. 0 is an Australian classic with an impressive pedigree of nearly 150 vintages. It is powerful yet elegant, complex yet harmonious, with many years of great vintages ahead of it yet. Bin 0 has been awarded \"Excellent” by Andrew Caillard MW within the esteemed Langton's Classification.\u003c\/p\u003e\n\u003cp\u003eWhen Viv Thomson started making Bin 0 decades ago, it was a different story to how the winery is run these days. His work in the cellar was done by candlelight, with limited electricity, no fermentation control, no new oak and horses carrying out lots of the back-breaking work in the vineyard.\"  \u003cstrong\u003eBest's Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Nursery Block contains 39 varieties and that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. In 1913 Henry Best dies at age 81 and is buried in the Great Western cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as ‘Exceptional' and Best's Bin 0 Shiraz as ‘Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695423729,"sku":"","price":115.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-great-western-bin-0-shiraz-2004.jpg?v=1695772489"},{"product_id":"bests-great-western-bin-1-shiraz-2004","title":"Best's Great Western Bin 1 Shiraz 2004","description":"\u003cp\u003eBest's Wines is one of Australia's oldest family-owned wineries, with a history dating back more than 150 years. They produce three shiraz, the flagship Best's Thomson Family Shiraz, the iconic Best's Bin 0 Shiraz and the cornerstone Best's Bin 1 Shiraz. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This finely crafted and elegant red delivers a pristine and penetrative mouthful of spicy, peppery Great Western fruit backed by fine-grained and slightly drying tannins.\"  Jeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Bin No 1 is produced from Great Western Shiraz grown on our youngest vineyard, Salvation Hills situated 11 kilometres south of our historic vineyard, Concongella where the remainder of the fruit is from. Harmonious elegance is the hallmark of this wine with its definite peaks of flavour and good length. Aged in American oak puncheons, the colour is brilliant crimson while the bouquet shows fresh spicy Shiraz fruit and hints of  pepper.  Lighter in structure than its sister Bin 0, it is eminently drinkable now but under good cellaring conditions, she has the attributes to mature in the bottle for a number of years.\" \u003cstrong\u003e Be\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003est's Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Simply one of the most delicious early-drinking Victorian shirazes around, this finely crafted and elegant red delivers a pristine and penetrative mouthful of spicy, peppery Great Western fruit backed by fine-grained and slightly drying tannins. There's a suggestion of cracked pepper about the aromas blackberries and cassis, while the supple, silky palate explodes with brightness and intensity before finishing fine-grained and savoury. Very deft, very drinkable and sensational value\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2009-2012.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I was pleasantly surprised to find the wine that was rated highest at my last shiraz tasting was one that has been around for ages, Best's Bin No 1 ('04). However, upon looking up past tasting notes I realised I shouldn't have been surprised; Bin No 1 has rated as my equivalent of a four-star wine for each of the past five years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTypical of many a shiraz from Great Western, this is an elegant wine, but nonetheless one that fills the mouth with luscious, intense berry flavours, a bite of pepper, something I thought was eucalyptus and hints of oak it had been resting in for the past 18 months. The tannins on the back palate and the barely noticeable acidity give strong indications that this, like most of its forebears, will improve in the cellar for some time.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeff Gordon, City Weekly\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Blackberry, plum, pepper and spice all in a relatively warm flavour register; 18 months in French and American oak has produced a balanced and long wine. Drink Now-2012.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 90 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695489265,"sku":"","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-great-western-bin-1-shiraz-2004.jpg?v=1695773142"},{"product_id":"bests-great-western-thomson-family-shiraz-2014","title":"Best's Great Western Thomson Family Shiraz 2014","description":"\u003cp\u003e\u003cstrong\u003eHalliday Wine Companion Wine Of the Year 2017\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in the 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being miniscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) are included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The palate is full-bodied and powerful, with fruit sweetness and tangy acid buried beneath masses of tannin, which firms up the finish. It's youthful, undeveloped and still emerging. It desperately needs time. It's a nascent wine of great potential which has been released far too young. Cellar it. It's a great wine.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\"Bottle no. 39 of 2200 tells part of the story, but the front label also has in demure typeface 'original 1867 plantings'. This is a ravishing wine with a velvet and satin mouthfeel, and a rainbow of black, purple and blue fruits. Supple tannins are somewhere in the mix, likewise French oak, but don't bother dissecting what is an exquisite wine. As a point of principle, I'm not going to give 100 points for a table wine, but if I were, this would get the nod. Drink by 2054.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is commonplace for wineries to release an icon wine for the first time saying it will only be released in the best vintages, but then releasing it virtually every year. Since 1992 (the first release), this wine has been made in 14 vintages, and not made in nine. Indeed, since 1999 it has only been made every second year.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt's obvious that the self-set standards have been stricter with a succession of highly qualified winemakers, none more so than present incumbent Justin Purser (and before him, Adam Wadewitz). The fruit selection is rigorous; some of the fruit from the 15 rows was discarded, replaced by fruit from mature vines grown by cuttings taken from the old block. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThat the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is open-fermented in small tubs, and matured for 18–24 months in French oak; there is no recipe for the percentage, nor for the percentage of new oak (usually around 50%, but can be higher). \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is handled with kid gloves in the winery. It is a truly glorious wine.\u003c\/span\u003e\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 99 points and 2017 Wine of the Year and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\"Deep, very youthful purple\/red colour. The bouquet opens with strong coconutty oak, with black fruits, espresso coffee and smoky, roasting pan complexities. The palate is full-bodied and powerful, with fruit sweetness and tangy acid buried beneath masses of tannin, which firms up the finish. It's youthful, undeveloped and still emerging. It desperately needs time. It's a nascent wine of great potential which has been released far too young. Cellar it. (This bottle was drinking best after being open for two days, a sure sign of long-term aging potential.) It's a great wine. Drink: \u003cspan data-mce-fragment=\"1\" property=\"minValue\"\u003e2023\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e–\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" property=\"maxValue\"\u003e2051.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A deeply flavoured and exotically spiced shiraz whose peppery, floral bouquet of pristine blackcurrants, mulberries and dark plums has a musky, cedary background and a hint of earthiness. Medium to full-bodied, it's long and luscious, retaining elegance along its fine, tightly crafted palate of pristine fruit, crunchy fine tannins and meaty undertones. Finishing spicy and savoury, it's likely to build richness and weight as it ages, becoming more meaty and leathery.\"  \u003cstrong\u003eJeremy Oliver - 96 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Exclusively sourced from the original 1867 Thomson Family Block, this is open fermented, basket pressed and spends 24 months in oak. Under screwcap, this may well live forever – the inaugural 1992 was still looking good back in 2012 and I have no doubt this 2014 will be in rude health come 2036. Interesting to see that the colour is deeper than the Bin 0 – it's a deeper purple. This is more intense, more fragrant and even more impressive than the very good Bin 0, a step up from Business to First Class. There's more oak, less overt purple fruit sweetness, and a more chunky feel – it's thicker all round. That helps integrate the acidity too, giving the whole wine a different character, much more seriousness. The key takeaway is just how balanced it is – immediately swish and powerful and modern, but with a core of rich fruit and wow length. This tastes like special wine, regardless of the pricetag. Heck, you could even drink it now! Best drinking: 2016-2036+. Would I buy it? Please somebody buy me some.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAndrew Graham, Australian Wine Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan style=\"color: #000000;\"\u003eHalliday Wine Companion Wine Of the Year 2017\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Best's Thomson Family\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Best's Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. In 1913 Henry Best dies,  age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695522033,"sku":"","price":495.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-thomson-family-shiraz-2014.jpg?v=1747630132"},{"product_id":"bests-great-western-thomson-family-shiraz-2004","title":"Best's Great Western Thomson Family Shiraz 2004","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in the 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the \u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being miniscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) are included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"All it needs is time, as the line's pedigree shows. The flavours in the mouth are powerful and lingering but also somewhat tight and unresolved. Put it away in a cool cellar to mature.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A rich, powerful and assertive shiraz whose fruit profile just manages to stay within the bounds of genuine ripeness. Deep, dark and spicy, its meaty, leathery and slightly briary aromas of intense red and black berry fruits are backed by dusty clove and vanilla-like oak. The palate backs a substantial weight of slightly angular and brambly fruit with a firm and palate-coating extract of drying tannin. Finishing with nutty, savoury qualities, it's long and persistent, if at present slightly raw and awkward. An unashamed cellar style, it will take some time to reach its ultimate balance and integration. Drink 2024-2034.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"More concentration of power and greater structure than Bin 0; blackberry with splashes of licorice and spice; will be seriously long-lived, and is not yet showing its best.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Best's Thomson Family is a red built with the cellar firmly in mind. It is too young to drink right now: it's lean and a trifle austere, with some astringency and an apparent lack of mid-palate fruit. All it needs is time, as the line's pedigree shows. Mint, rasberry and vanilla aromas vie for your attention, while the flavours in the mouth are powerful and lingering but also somewhat tight and unresolved. Put it away in a cool cellar to mature, so as to be sure to get your money's worth. Best drinking: 2010-2025+\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, Gourmet Traveller Wine  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Best's Thomson Family\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block were known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695587569,"sku":"","price":365.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-thomson-family-shiraz-2004.jpg?v=1695773862"},{"product_id":"bests-great-western-thomson-family-shiraz-2001-1500ml","title":"Best's Great Western Thomson Family Shiraz 2001 (1500ml)","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being minuscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) is included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Great Western at its finest. Still closed up and understated. It is gently spicy and chocolately, with light regional earthiness and excellent, silky texture. Miles away from the blockbuster Aussie shiraz, it's intense and long, soft and fine.\"  Ralph Kyte-Powell\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \"Succulently rich and supple black fruits and perfectly integrated French oak; graceful and elegant despite the richness.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Great Western at its finest. This great shiraz isn't made every year but it's worth waiting for. The 2001 opens with dusty plum and berry fruit, still closed up and understated. It is gently spicy and chocolately, with light regional earthiness and excellent, silky texture. Miles away from the blockbuster Aussie shiraz, it's intense and long, soft and fine.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Ralph Kyte-Powell, Epicure Uncorked  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a beautiful wine. Fantastic fruit and complexity, but its strongest point is its structure, which is impeccable. Flavours of pippy red fruits, roses, walnuts, sweet oak, and highly defined, bright berried fruit. It's earthy and concentrated. It's excellent.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2001 has fragrant aromas of dark cherries, cassis, mulberries and plums are supported by sweet cedar\/chocolate oak. There's also plenty of varietal pepper and spice, with an underlying violet-like perfume. Long, very smooth and velvet-like, with a ripe, succulent mouthfeel of berry\/plum flavours bordering ever so marginally on the over-cooked. Its length and tight-knit spine of powdery tannins will ensure a strong future. Drink 2013-2021.\" \u003cstrong data-mce-fragment=\"1\"\u003e Jeremy Oliver – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's a distinctly earthy Bordeaux-like character here not found in other vintages, but it's also layered and complex – do I smell a violet or two? It's creamy and rich, cedary oak certainly a player, but not at the expense of the fruit. A little dry on the finish but otherwise really delightful. One of the more idiosyncratic and interesting wines of the tasting. No coincidence that it was also one of my favourites. I'd be drinking this sooner rather than later mind you.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 93 points (Tasted Oct 2009)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\" alt=\"Best's Thomson Family\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies In 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695620337,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_s-Great-Western-Thomson-Family-Shiraz-2001-1500ml.jpg?v=1698966212"},{"product_id":"bests-great-western-thomson-family-shiraz-1998-1500ml","title":"Best's Great Western Thomson Family Shiraz 1998 (1500ml)","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being minuscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) is included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A complex bouquet with sweet, dark cherry\/plum fruit supported by excellent oak balance and integration; the palate is rich, intense and deep, yet elegant, and handles the alcohol with ease.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Medium to full red-purple; a complex bouquet with sweet, dark cherry\/plum fruit supported by excellent oak balance and integration; the palate is rich, intense and deep, yet elegant, and handles the alcohol with ease. 315 dozen made.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"There's plenty of cedar\/vanilla oak (better quality than younger vintages), liquorice and chocolate and masses of dark fruit. Less spice than some years. It's rich and full – fatter and less structured than 1997 – but remarkable in its own brooding magnificent way. Excellent length and a satisfaction. A little more time needed. Ripper. Drink: 2011 - 2020+.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 96 points (Tasted Oct 2009)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A very good but riper and slightly jammier expression of this remarkable wine. There's a trace of hotness in this briary, spicy shiraz whose intense raspberry and sour-edged dark cherry flavours are accompanied by a hint of prune. It's smooth and sumptuous, rather robust and chunky, perhaps lacking the length, fineness and tightness of the 1996 edition.\"  \u003cstrong\u003eJeremy Oliver – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Best's Thomson Family\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Best's Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695685873,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_s-Great-Western-Thomson-Family-Shiraz-1998-1500ml.jpg?v=1695773645"},{"product_id":"bindi-composition-pinot-noir-2011","title":"Bindi Composition Pinot Noir 2011","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Bindi is one of the icons of Macedon and one of the greatest small producers in Australia. The pinot noir is as remarkable, albeit in a very different idiom, as Bass Phillip.\"  James Halliday \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Diam cork closure. The Composition Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The idea of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex or age worthy as our individual vineyard wines. Even when the outstanding Block K vines are older (and producing what we expect to be some of Bindi's best fruit and therefore an individual wine) Bindi will continue to declassify sections or barrels from each vineyard to produce this wine. The wine is fermented the same way as the other Bindi Pinot Noirs in that it is typically 100% de-stemmed and gently worked in small, open vats with most vats being run as un-inoculated ferments. The wine spends 11 months in French barrels, of which about 10-15% is new.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis wine is just beginning to emerge post bottling and its pure red fruits, spice and floral notes are showing the seductive personality of this vintage. The palate is fresh, juicy, creamy and silky and the delicious red fruits are carried by fine tannins and balanced acidity\u003cspan data-mce-fragment=\"1\"\u003e. It is showing in a similar way to the 2004, which has built texture, complexity and perfume over seven years in bottle. Given another twelve months or so in bottle it will really begin to shine.”  \u003cstrong data-mce-fragment=\"1\"\u003eMichael Dhillon, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Barrel sample. Magic nose - already expressive, with juniper, earth and delicate redcurrant fruits. Very subtle tannins, sappy finish. Great.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson - 17+\/20 points\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWines and vineyards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Original Vineyard Pinot Noir (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Original Vineyard has over its history become known for its signature perfumed bouquet and silky, pure palate. This relatively quartz riddled, gently north sloping three acre vineyard produces very fine, spicy, fragrant wine that has high natural acidity and develops beautifully given 6-10 years careful cellaring. As it ages the depth of aroma increases in and the palate becomes increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block Five this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time. The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven. Production typically varies from 300-450 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Original Vineyard Pinot Noir label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiOriginlVineyardPinotLabel_100x100.png?v=1672312522\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Block Five Pinot Noir (planted in 1992)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Block Five vineyard is about half of one hectare in size on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. The wine is always darker in fruit expression and immediately more spicy and earthy that the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. The wines from this vineyard require more bottle ageing to develop the same suppleness and delicacy as the Original Vineyard but even in their youth these wines are more profound. The wine spends 15-17 months in French barrels of which about 35% are new. This wine is never oak driven but can certainly benefit from a higher percentage of new oak without being dominated by sappy, smoky oak elements. Production typically varies from 150-200 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiBlockFivePinotNoirLabel_100x100.png?v=1672313500\" alt=\"Bindi Block Five Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Kaye Pinot Noir (planted in 2001)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis special single vineyard (Block K) bottling is dedicated to Kaye Dhillon (1938-1985) and comes from two select parcels (from within the Block K vineyard) from our most elevated Bindi planting established in 2001. One Block K parcel of 115 clone Pinot Noir runs directly alongside Block 5 and the other parcel comes from the very top Block K rows of the MV6 clone Pinot Noir. This vineyard sits just below the end of the Mount Gisborne lava flow and is underpinned by ancient Ordovician period soils incorporating mudstone, sandstone, much quartz rock and clay with a covering of varying amounts of much younger, fine volcanic top soil. The selection for the Kaye Pinot Noir is limited to the best vats from the specific soil profiles and is generally between 70 and 150 dozen, vintage dependent.  These vines are managed in the usual Bindi way without herbicides or pesticides and utilise undervine cultivation and extremely rigorous hand canopy management from pruning to harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKayePinotNoir_100x100.png?v=1672314666\" alt=\"Bindi Kaye Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBindi Dixon Pinot Noir (planted in 1998 and 2001)\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e[formerly called Bindi Composition Pinot Noir]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bindi Dixon Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The ideal of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor ageworthy as our individual vineyard wines. Even when the outstanding Block K vines are older we will continue to declassify sections or barrels from each vineyard and produce this wine. The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small open vats. The wine spends 11 months in French barrels, of which about 10-15% is new. Production varies from 500-700 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Dixon Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiDixonPinotNoirLabel_100x100.png?v=1672314797\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDarshan planted in 2014 and Block 8 planted in 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Now for something out of left field. Since his father, Bill, set up Bindi in Victoria's Macedon Ranges in the 1980s, Michael Dhillon has overseen a steady expansion and ongoing development of the property's vineyards and winery. Today, with eight different sites – each located on the original property – at his disposal, Dhillon owns an extraordinary microcosm of Burgundy-inspired landscape within one of Australia's coolest wine regions. His two latest sites are turning the expectations of Australian pinot noir on their heads. Over the summer of 2012\/2013 Dhillon began to survey and work the soil of what is now his Darshan vineyard, after the Indian name that his father dropped in Australia, becoming 'Bill'. A mere acre in size, it's largely planted in rows 1.1 m apart, with vines planted at 80 cm intervals. A small section is planted at double that density – a staggering 22,600 vines per ha. Two years later, on another site named Block 8, Dhillon planted another 1.9 acres in identical fashion. His objective, which he's now finding the sites deliver without much manipulation, is for each vine to deliver around 400-500 grams of fruit! What kind of wine do you get with that? The nearest thing this country has produced to Chambertin, that's what. Dhillon will release the first wines around 2022\/2023. There will be around 150 cases of each. These are game-changing wines.” \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJeremy Oliver\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Quartz Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt the upper end of the Chardonnay planting, where the quartz incidence in the soil is the greatest the fruit has extra complexity, finesse and intensity. This wine comes exclusively from this soil. This area is approximately half one hectare in size. The characteristics are similar in the Quartz Chardonnay to the Kostas Rind Chardonnay but all aspects are amplified here yet remain in complete harmony. The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%. Production varies from 150-250 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Quartz Chardonnay Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiQuartzChardonnayLabel_100x100.png?v=1672314933\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Kostas Rind\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAn intense, mineral wine fully ripe but lean, taught and intense with savoury, creamy elements. Fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness are usual with a vibrant, tight, long palate highlighted by clean acidity, wonderful texture and fine length. The Kostas Rind Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Fermentation occurs without the addition of cultured yeast and the wine remains in barrel on yeast lees over winter with only a small amount of malo-lactic conversion taking place. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling. Production varies from 300-600 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the words of Bill Dhillon: \"Kostas Rind was a Lithuanian sage who epitomised wisdom and humility. From a migrant hostel in Albury, this mathematician and former professor was recruited to Ballarat Boys Grammar School. Kostas taught me much. He introduced me to wine. I was privileged to know Kostas and am very grateful for his influence. We continue to dedicate Bindi wines to Kostas.” \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Kostas Rind Chardonnay Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKostasRindChardonnayLabel_100x100.png?v=1672315092\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz is sourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. The specific parcel of vines this fruit comes from is at the highest block on deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed in order to capture fruit vibrancy and freshness whilst capturing the typical mouthfilling richness and length of the region. The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 10% new. The yield, harvest date and winemaking are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony. Production is typically 800 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Pyrette Heathcote Shiraz Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiPyretteHeathcoteShiraz_100x100.png?v=1672315258\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bindi Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiWines_40cb462f-b8a1-4dae-bfcd-5c258bcb9dc7_1024x1024.png?v=1672303905\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael Dhillon was born in the town of Gisborne, 55kms northwest of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township.  Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988. In addition, they produce a Heathcote Shiraz \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano.  During the mid-1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery.  Michael's passion for Burgundy has seen him visit over 100 different domaines over two decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2ha of the farm are planted to Chardonnay (Kostas Rind Chardonnay in 1988 and Quartz Chardonnay in 1988) and 5ha are planted to Pinot Noir (Original Vineyard Pinot Noir in 1988, Block Five Pinot Noir in 1992, Block K Pinot Noir in 2001, Darshan in 2014 and Block 8 in 2016). 15ha are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bushland and important indigenous grasslands. The Vineyard elevation is 500m above sea level. Soils are predominantly shattered quartz over siltstone, sandstone and clay with some eroded volcanic topsoil over clay.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduction ranges from 1,800-3,000 dozen bottles per vintage. Yields are typically 1.5 to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare). Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) through the growing season managing the vertical shoot positioned canopy and hand harvesting. Since 2005 they have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentations occur without addition of yeast, yeast nutrient or enzyme.  Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695816945,"sku":"","price":92.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bindi-composition-pinot-noir-2011.jpg?v=1695784382"},{"product_id":"bindi-composition-pinot-noir-2010","title":"Bindi Composition Pinot Noir 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Classic Bindi line, length and balance; a fragrant, scented bouquet, then red and black cherry fruit on the very long palate, the tannins superfine but reassuringly persistent.\"  James Halliday\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bindi is one of the icons of Macedon and one of the greatest small producers in Australia. The pinot noir is as remarkable, albeit in a very different idiom, as Bass Phillip.\"  James Halliday\u003c\/span\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"2010 Vintage: \u003c\/span\u003eA beautiful vintage offering purity, intensity, complexity, harmony and length. It has been an interesting journey working with the beautiful growing season of 2010, the even fermentations and the long lees ageing of the wines in barrel. I have heard many reports of the success and quality of the season from winemaking colleagues but as usual have tempered any expectations as the wines mature slowly in barrel. It is only now, post bottling of some and post racking and sulphuring of others, that the outcome is more defined and I feel comfortable in saying this is an outstanding vintage for Bindi. The true nature and quality of the wines will be revealed with half a dozen years in bottle but it is reasonable to say that these wines are very consistent with our usual style and have an deeply satisfying level of fruit and site purity and complexity. Tasting through the wines  recently with Stuart Anderson he was compelled to say \"These are the best wines Bindi has produced.\" That places high expectations on the wines. Maybe they will be met, maybe not. Regardless, it was very satisfying to hear and time will tell.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe nose provides bright red fruits (raspberry, cherry and strawberry), beautiful sweetness and perfume with complex earth and mineral elements. \u003c\/span\u003eThe level of fragrant, Pinot purity is quite wonderful and is enhanced by spicy barrel nuances. The palate is lavish and textural to begin then has mineral drive and grippy tannins. It is a balanced, firm and long wine. There is a delicious combination of flavour, texture and structure\u003cspan data-mce-fragment=\"1\"\u003e. It is a very pleasurable wine now but will be more complex and silky in five years time. This wine spent just under eleven months in barrel, 20% new and was on lees for nine months. \u003c\/span\u003eDiam cork closure.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eMichael Dhillon, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Crystal clear shortly after bottling; \u003c\/span\u003eclassic Bindi line, length and balance; a fragrant, scented bouquet, then red and black cherry fruit on the very long palate, the tannins superfine but reassuringly persistent\u003cspan data-mce-fragment=\"1\"\u003e. The wine verges on precosity, and its easy to see why it is released a year earlier than the other Bindi pinots. Drink by: 2017.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Restrained and elegant, this smooth, supple young pinot is scented with a musky bouquet of dark cherries, perfumed oak, blue flowers, mint and menthol. Very pretty and elegant, with reserved presence of bright, but youthful and withdrawn fruit supported by fine, crunchy tannin, it's juicy but also ethereal, spotlessly made and simply waiting its chance to flourish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points and Top Picks Of 2011\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJeremy Oliver's Top Picks Of 2011\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWines and vineyards\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Original Vineyard Pinot Noir (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Original Vineyard has over its history become known for its signature perfumed bouquet and silky, pure palate. This relatively quartz riddled, gently north sloping three acre vineyard produces very fine, spicy, fragrant wine that has high natural acidity and develops beautifully given 6-10 years careful cellaring. As it ages the depth of aroma increases in and the palate becomes increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block Five this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time. The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven. Production typically varies from 300-450 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiOriginlVineyardPinotLabel_100x100.png?v=1672312522\" alt=\"Bindi Original Vineyard Pinot Noir label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Block Five Pinot Noir (planted in 1992)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Block Five vineyard is about half of one hectare in size on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. The wine is always darker in fruit expression and immediately more spicy and earthy that the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. The wines from this vineyard require more bottle ageing to develop the same suppleness and delicacy as the Original Vineyard but even in their youth these wines are more profound. The wine spends 15-17 months in French barrels of which about 35% are new. This wine is never oak driven but can certainly benefit from a higher percentage of new oak without being dominated by sappy, smoky oak elements. Production typically varies from 150-200 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Block Five Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiBlockFivePinotNoirLabel_100x100.png?v=1672313500\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Kaye Pinot Noir (planted in 2001)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis special single vineyard (Block K) bottling is dedicated to Kaye Dhillon (1938-1985) and comes from two select parcels (from within the Block K vineyard) from our most elevated Bindi planting established in 2001. One Block K parcel of 115 clone Pinot Noir runs directly alongside Block 5 and the other parcel comes from the very top Block K rows of the MV6 clone Pinot Noir. This vineyard sits just below the end of the Mount Gisborne lava flow and is underpinned by ancient Ordovician period soils incorporating mudstone, sandstone, much quartz rock and clay with a covering of varying amounts of much younger, fine volcanic top soil. The selection for the Kaye Pinot Noir is limited to the best vats from the specific soil profiles and is generally between 70 and 150 dozen, vintage dependent.  These vines are managed in the usual Bindi way without herbicides or pesticides and utilise undervine cultivation and extremely rigorous hand canopy management from pruning to harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Kaye Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKayePinotNoir_100x100.png?v=1672314666\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBindi Dixon Pinot Noir (planted in 1998 and 2001)\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e[formerly called Bindi Composition Pinot Noir]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bindi Dixon Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The ideal of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor ageworthy as our individual vineyard wines. Even when the outstanding Block K vines are older we will continue to declassify sections or barrels from each vineyard and produce this wine. The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small open vats. The wine spends 11 months in French barrels, of which about 10-15% is new. Production varies from 500-700 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiDixonPinotNoirLabel_100x100.png?v=1672314797\" alt=\"Bindi Dixon Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDarshan planted in 2014 and Block 8 planted in 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Now for something out of left field. Since his father, Bill, set up Bindi in Victoria’s Macedon Ranges in the 1980s, Michael Dhillon has overseen a steady expansion and ongoing development of the property’s vineyards and winery. Today, with eight different sites – each located on the original property – at his disposal, Dhillon owns an extraordinary microcosm of Burgundy-inspired landscape within one of Australia’s coolest wine regions. His two latest sites are turning the expectations of Australian pinot noir on their heads. Over the summer of 2012\/2013 Dhillon began to survey and work the soil of what is now his Darshan vineyard, after the Indian name that his father dropped in Australia, becoming ‘Bill’. A mere acre in size, it’s largely planted in rows 1.1 m apart, with vines planted at 80 cm intervals. A small section is planted at double that density – a staggering 22,600 vines per ha. Two years later, on another site named Block 8, Dhillon planted another 1.9 acres in identical fashion. His objective, which he’s now finding the sites deliver without much manipulation, is for each vine to deliver around 400-500 grams of fruit! What kind of wine do you get with that? The nearest thing this country has produced to Chambertin, that’s what. Dhillon will release the first wines around 2022\/2023. There will be around 150 cases of each. These are game-changing wines.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJeremy Oliver\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Quartz Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt the upper end of the Chardonnay planting, where the quartz incidence in the soil is the greatest the fruit has extra complexity, finesse and intensity. This wine comes exclusively from this soil. This area is approximately half one hectare in size. The characteristics are similar in the Quartz Chardonnay to the Kostas Rind Chardonnay but all aspects are amplified here yet remain in complete harmony. The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%. Production varies from 150-250 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiQuartzChardonnayLabel_100x100.png?v=1672314933\" alt=\"Bindi Quartz Chardonnay Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Kostas Rind\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAn intense, mineral wine fully ripe but lean, taught and intense with savoury, creamy elements. Fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness are usual with a vibrant, tight, long palate highlighted by clean acidity, wonderful texture and fine length. The Kostas Rind Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Fermentation occurs without the addition of cultured yeast and the wine remains in barrel on yeast lees over winter with only a small amount of malo-lactic conversion taking place. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling. Production varies from 300-600 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the words of Bill Dhillon: \"Kostas Rind was a Lithuanian sage who epitomised wisdom and humility. From a migrant hostel in Albury, this mathematician and former professor was recruited to Ballarat Boys Grammar School. Kostas taught me much. He introduced me to wine. I was privileged to know Kostas and am very grateful for his influence. We continue to dedicate Bindi wines to Kostas.\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKostasRindChardonnayLabel_100x100.png?v=1672315092\" alt=\"Bindi Kostas Rind Chardonnay Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz is sourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. The specific parcel of vines this fruit comes from is at the highest block on deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed in order to capture fruit vibrancy and freshness whilst capturing the typical mouthfilling richness and length of the region. The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 10% new. The yield, harvest date and winemaking are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony. Production is typically 800 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiPyretteHeathcoteShiraz_100x100.png?v=1672315258\" alt=\"Pyrette Heathcote Shiraz Label\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiWines_40cb462f-b8a1-4dae-bfcd-5c258bcb9dc7_1024x1024.png?v=1672303905\" alt=\"Bindi Wines\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael Dhillon was born in the town of Gisborne, 55kms northwest of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township.  Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988. In addition, they produce a Heathcote Shiraz \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMichael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano.  During the mid-1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery.  Michael’s passion for Burgundy has seen him visit over 100 different domaines over two decades.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2ha of the farm are planted to Chardonnay (Kostas Rind Chardonnay in 1988 and Quartz Chardonnay in 1988) and 5ha are planted to Pinot Noir (Original Vineyard Pinot Noir in 1988, Block Five Pinot Noir in 1992, Block K Pinot Noir in 2001, Darshan in 2014 and Block 8 in 2016). 15ha are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bushland and important indigenous grasslands. The Vineyard elevation is 500m above sea level. Soils are predominantly shattered quartz over siltstone, sandstone and clay with some eroded volcanic topsoil over clay.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduction ranges from 1,800-3,000 dozen bottles per vintage. Yields are typically 1.5 to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare). Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) through the growing season managing the vertical shoot positioned canopy and hand harvesting. Since 2005 they have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentations occur without addition of yeast, yeast nutrient or enzyme.  Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695849713,"sku":"","price":97.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bindi-composition-pinot-noir-2010_277cd3e1-1d40-4c5e-971d-51bc42484402.jpg?v=1698963432"},{"product_id":"bindi-dixon-pinot-noir-2019","title":"Bindi Dixon Pinot Noir 2019","description":"\u003cp\u003e\u003cstrong\u003e\"Bindi is one of the icons of Macedon and one of the greatest small producers in Australia. The pinot noir is as remarkable, albeit in a very different idiom, as Bass Phillip.\"  James Halliday \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A dark plum and blackberry aroma, sweetly ripe and rich. It's concentrated, deep and dense, with dark-fruit flavours and lashings of tannin. It's not as pinoty in a fragrant, perfumed way as usual for Aussie pinot, but more like a young Burgundy.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This is a deep and layered Dixon, a composition from the original 1988 planting and the 2001 Kaye vineyard. It is very youthful and ideally needs six to twelve months bottle age. At this point it is most delicious on the second and third days after opening. \u003c\/span\u003eThere are layers of red and dark berries intermixed with spices, earth and flint. There are delicious floral and undergrowth nuances that rise with breathing. The palate is powerful and full with ripe, smooth tannins and gentle acidity keeping the fruit bright and the palate clean and balanced\u003cspan data-mce-fragment=\"1\"\u003e. The first wine from these areas was in 2004 and it and the subsequent wines are all delicious to drink today. So, when is best to drink this wine? A glass today, two tomorrow and two the next day. Or from mid 2021 and beyond.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMichael Dhillon, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A blend of fruit off the original vineyard planted in 1988 and the Kaye vineyard planted in 2001. It's morphed into a complete and compelling wine. Fragrant with florals and warm earth. There's a depth of flavour, with dark cherries, amaro and bitter Italian herbs that slip across the fuller-bodied palate. Two key elements here; freshness within and beautiful, plush tannins. What a wine\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2034.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJane Faulkner, Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA blend of de-classified Original Vineyard and Block K pinot noir, aimed at a more direct, youthful style. The nose has super clear red cherries, dark cherries and raspberries with a very complex, spicy edge that is so deeply wrapped into the fruit. Some rose-like florals, too. Wow. The palate has an elegantly juicy feel with a smooth, pastry-like tannin texture. Layered and succulent. Such pristine red to dark-cherry flavors. Drink or hold.\"  \u003c\/span\u003e\u003cstrong\u003eNick Stock, JamesSuckling.com – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep, dark purple\/red colour, with a dark plum and blackberry aroma, sweetly ripe and rich. It's concentrated, deep and dense, with dark-fruit flavours and lashings of tannin. It's not as pinoty in a fragrant, perfumed way as usual for Aussie pinot, but more like a young Burgundy. Strong, solid tannins. An unusually muscular style of pinot for Bindi. It demands food and\/or time. Drink: 2022-2034.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The Wine Formerly Known As Composition. I do like the personalisation of the wines, increasingly, from Bindi. Vigneron Michael Dhillon does few actions without meaning. It's a mix of declassified Original and new K Block fruit. I tried all four (new) pinot noir releases blind, initially, and Dixon was very, very impressive. Indeed, when I showed the wines to others, this was the one \u003cem data-mce-fragment=\"1\"\u003edrunk\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e \u003c\/em\u003ethe most, even with Block 5 in the mix. It invites you into a sense of gusto.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt's a forward and obvious wine but inviting and delicious. Chock full of dark cherry, kirsch, bay leaf and anise, layered with light clove and cedar character and feeling proud, full and generous. It sits on the palate with generosity but freshness, slick texture, a fresh, minerally, cool finish with a roll of chompy tannin. It feels prouder and bolder than most Bindi wines, but it finds easy communion with pleasure\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2020-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpecial Value Wine – Halliday Wine Companion  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWines and vineyards\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Original Vineyard Pinot Noir (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Original Vineyard has over its history become known for its signature perfumed bouquet and silky, pure palate. This relatively quartz riddled, gently north sloping three acre vineyard produces very fine, spicy, fragrant wine that has high natural acidity and develops beautifully given 6-10 years careful cellaring. As it ages the depth of aroma increases in and the palate becomes increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block Five this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time. The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven. Production typically varies from 300-450 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiOriginlVineyardPinotLabel_100x100.png?v=1672312522\" alt=\"Bindi Original Vineyard Pinot Noir label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Block Five Pinot Noir (planted in 1992)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Block Five vineyard is about half of one hectare in size on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. The wine is always darker in fruit expression and immediately more spicy and earthy that the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. The wines from this vineyard require more bottle ageing to develop the same suppleness and delicacy as the Original Vineyard but even in their youth these wines are more profound. The wine spends 15-17 months in French barrels of which about 35% are new. This wine is never oak driven but can certainly benefit from a higher percentage of new oak without being dominated by sappy, smoky oak elements. Production typically varies from 150-200 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Block Five Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiBlockFivePinotNoirLabel_100x100.png?v=1672313500\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Kaye Pinot Noir (planted in 2001)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis special single vineyard (Block K) bottling is dedicated to Kaye Dhillon (1938-1985) and comes from two select parcels (from within the Block K vineyard) from our most elevated Bindi planting established in 2001. One Block K parcel of 115 clone Pinot Noir runs directly alongside Block 5 and the other parcel comes from the very top Block K rows of the MV6 clone Pinot Noir. This vineyard sits just below the end of the Mount Gisborne lava flow and is underpinned by ancient Ordovician period soils incorporating mudstone, sandstone, much quartz rock and clay with a covering of varying amounts of much younger, fine volcanic top soil. The selection for the Kaye Pinot Noir is limited to the best vats from the specific soil profiles and is generally between 70 and 150 dozen, vintage dependent.  These vines are managed in the usual Bindi way without herbicides or pesticides and utilise undervine cultivation and extremely rigorous hand canopy management from pruning to harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Kaye Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKayePinotNoir_100x100.png?v=1672314666\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBindi Dixon Pinot Noir (planted in 1998 and 2001)\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e[formerly called Bindi Composition Pinot Noir]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bindi Dixon Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The ideal of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor ageworthy as our individual vineyard wines. Even when the outstanding Block K vines are older we will continue to declassify sections or barrels from each vineyard and produce this wine. The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small open vats. The wine spends 11 months in French barrels, of which about 10-15% is new. Production varies from 500-700 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiDixonPinotNoirLabel_100x100.png?v=1672314797\" alt=\"Bindi Dixon Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDarshan planted in 2014 and Block 8 planted in 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Now for something out of left field. Since his father, Bill, set up Bindi in Victoria's Macedon Ranges in the 1980s, Michael Dhillon has overseen a steady expansion and ongoing development of the property's vineyards and winery. Today, with eight different sites – each located on the original property – at his disposal, Dhillon owns an extraordinary microcosm of Burgundy-inspired landscape within one of Australia's coolest wine regions. His two latest sites are turning the expectations of Australian pinot noir on their heads. Over the summer of 2012\/2013 Dhillon began to survey and work the soil of what is now his Darshan vineyard, after the Indian name that his father dropped in Australia, becoming ‘Bill'. A mere acre in size, it's largely planted in rows 1.1 m apart, with vines planted at 80 cm intervals. A small section is planted at double that density – a staggering 22,600 vines per ha. Two years later, on another site named Block 8, Dhillon planted another 1.9 acres in identical fashion. His objective, which he's now finding the sites deliver without much manipulation, is for each vine to deliver around 400-500 grams of fruit! What kind of wine do you get with that? The nearest thing this country has produced to Chambertin, that's what. Dhillon will release the first wines around 2022\/2023. There will be around 150 cases of each. These are game-changing wines.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBindi Quartz Chardonnay (planted in 1988)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt the upper end of the Chardonnay planting, where the quartz incidence in the soil is the greatest the fruit has extra complexity, finesse and intensity. This wine comes exclusively from this soil. This area is approximately half one hectare in size. The characteristics are similar in the Quartz Chardonnay to the Kostas Rind Chardonnay but all aspects are amplified here yet remain in complete harmony. The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%. Production varies from 150-250 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiQuartzChardonnayLabel_100x100.png?v=1672314933\" alt=\"Bindi Quartz Chardonnay Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBindi\u003cspan\u003e Kostas Rind\u003c\/span\u003e Chardonnay (planted in 1988)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn intense, mineral wine fully ripe but lean, taught and intense with savoury, creamy elements. Fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness are usual with a vibrant, tight, long palate highlighted by clean acidity, wonderful texture and fine length. The Kostas Rind Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Fermentation occurs without the addition of cultured yeast and the wine remains in barrel on yeast lees over winter with only a small amount of malo-lactic conversion taking place. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling. Production varies from 300-600 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003eIn the words of Bill Dhillon: \"Kostas Rind was a Lithuanian sage who epitomised wisdom and humility. From a migrant hostel in Albury, this mathematician and former professor was recruited to Ballarat Boys Grammar School. Kostas taught me much. He introduced me to wine. I was privileged to know Kostas and am very grateful for his influence. We continue to dedicate Bindi wines to Kostas.\" \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKostasRindChardonnayLabel_100x100.png?v=1672315092\" alt=\"Bindi Kostas Rind Chardonnay Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePyrette Heathcote Shiraz\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePyrette Heathcote Shiraz is sourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. The specific parcel of vines this fruit comes from is at the highest block on deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed in order to capture fruit vibrancy and freshness whilst capturing the typical mouthfilling richness and length of the region. The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 10% new. The yield, harvest date and winemaking are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony. Production is typically 800 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiPyretteHeathcoteShiraz_100x100.png?v=1672315258\" alt=\"Pyrette Heathcote Shiraz Label\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiWines_40cb462f-b8a1-4dae-bfcd-5c258bcb9dc7_1024x1024.png?v=1672303905\" alt=\"Bindi Wines\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael Dhillon was born in the town of Gisborne, 55kms northwest of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township.  Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988. In addition, they produce a Heathcote Shiraz \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano.  During the mid-1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery.  Michael's passion for Burgundy has seen him visit over 100 different domaines over two decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2ha of the farm are planted to Chardonnay (Kostas Rind Chardonnay in 1988 and Quartz Chardonnay in 1988) and 5ha are planted to Pinot Noir (Original Vineyard Pinot Noir in 1988, Block Five Pinot Noir in 1992, Block K Pinot Noir in 2001, Darshan in 2014 and Block 8 in 2016). 15ha are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bushland and important indigenous grasslands. The Vineyard elevation is 500m above sea level. Soils are predominantly shattered quartz over siltstone, sandstone and clay with some eroded volcanic topsoil over clay.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduction ranges from 1,800-3,000 dozen bottles per vintage. Yields are typically 1.5 to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare). Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) through the growing season managing the vertical shoot positioned canopy and hand harvesting. Since 2005 they have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentations occur without addition of yeast, yeast nutrient or enzyme.  Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695882481,"sku":"","price":89.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bindi-Dixon-Pinot-Noir-2019.jpg?v=1695784786"},{"product_id":"black-ridge-central-otago-pinot-noir-2003","title":"Black Ridge Central Otago Pinot Noir 2003","description":"\u003cp data-mce-fragment=\"1\"\u003e Black Ridge, although one of the original Central Otago vineyards, is relatively unknown in Australia. It was first established in 1981 through the pioneering vision of Verdun Burgess \u0026amp; Sue Edwards. The vineyard setting is dramatic, carved from rugged outcrops of schist rock. Pockets of vines cling to the Central Otago hillside, in vivid contrast to the barren rock of Central Otago. Grapes are handpicked and the wines are handcrafted to reflect the unique terroir and climate of the vineyard. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Attractive, delicately luscious and ready to drink.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2003 Black Ridge pinot is lovely; a bouquet full of sweet cherry and blackberry fruit with herbal and spicy overtones; a rich, soft, velvety palate oozing with sweet fruit, savoury spices and herbs, with forest floor and chocolate highlights. Wonderful mouthfeel and a long, lingering, sensual finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eSoft, rich, accessible wine with attractive black cherry and plum flavours. A ripe example that has not been over-extracted but is attractive, delicately luscious and ready to drink. A good model for other wines that have tried to be something that they are not in a cooler, lighter vintage.\"  \u003c\/span\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDeep purple hue from this distinctive, well-established dark schist vineyard. Nerveux with a fruity nose, quite notable acidity and the need to wait a while.\"  \u003cstrong\u003eJancis Robinson – 16.0 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A little smoky on the nose, a floral style of pinot, quite lifted, a little chocolatey, cherries, rose hips, creamy oak, savoury and spicy with a lovely lifted finish and good length. There's an intriguing slightly peppery note to the wine that adds character and bite to the finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSue Courtney,\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003ewww.wineoftheweek.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCentral Otago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCentral Otago on New Zealand’s South Island is famous for Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining in recognition.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/centralotago_b35c4bb0-04c5-4e30-9247-e202a97c6efb_600x600.jpg?v=1689655361\" alt=\"Wine sub-regions map of Central Otago\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cbr\u003eAlexandra\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAlexandra is the most southerly of Central Otago’s sub-regions. It is situated in a mountain basin, bordering the Clutha River. Marked continentality, in the way of very hot, dry summers and exceptionally cold winters, define the climate. Compared to Queenstown, Alexandra sees over 100 additional sunshine hours each year, and 600 millimetres less rainfall. The region’s wide temperature swings give highly aromatic, lively wines. Free-draining alluvial gravel and loess soils dominate here.\u003c\/p\u003e\n\u003cp\u003eCentral Otago Pinot Noir from Alexandra is known for its fragrant aromatics, fine structure, and signature dried thyme notes. Excellent producers from this region include Grasshopper Rock, Black Ridge, and Three Miners.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBannockburn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSouthwest of Cromwell lies Bannockburn, a very warm, dry, early ripening sub-region. It is located on the southern shore of the Kawarau River, by the Cairnmuir Mountains. The soils of Bannockburn are remarkably diverse. A long history of mining in the area, has left heavy deposits of gravel in certain vineyard sites. Other gravel-rich sites, of schist and greywacke, are naturally occurring. Elsewhere, pockets of heavy clay loam and sandy loam exist.\u003c\/p\u003e\n\u003cp\u003ePinot Noir from Bannockburn is renowned for its dense, concentrated dark fruit flavours and bold tannic structure. Notable wineries in the area include Felton Road, Mt. Difficulty, Doctor’s Flat, Ceres and Akarua\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBendigo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMoving southeast across the mountains, east of the Clutha River, bordering Lake Dunstan lie the stony, hillside vineyards of Bendigo. This is the largest and warmest sub-region in Central Otago. The vineyards are planted on moderate slopes of 200 to 350 metres in altitude in the foothills of the Dunstan Mountains. They are oriented north to abundant sunshine. Conditions are hot and dry here, and there is significant diurnal variation preserving fresh acidity.\u003c\/p\u003e\n\u003cp\u003eCentral Otago Pinot Noir from Bendigo is among the ripest, most full-bodied, and tannic styles of the region, balanced by fresh acidity. Wineries to watch include Prophet’s Rock, Quartz Reef, and Balgownie Estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCromwell\/Lowburn\/Pisa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe trio of Cromwell\/Lowburn\/Pisa includes low terraces and valley floor vineyard sites stretching 25 kilometres northward from the township of Cromwell. They sit along the western shore of Lake Dunstan, parallel to the Pisa Mountain range. The climate is dry and warm, with temperature extremes moderated by the lake. Soils are quite diverse, with large areas of sandy-loam, and of gravelly, schist-based zones at higher elevations in Lowburn.\u003c\/p\u003e\n\u003cp\u003eThis early ripening area produces supple, approachable, generously fruited styles of Central Otago Pinot Noir, with silky tannins. Great producers from this region include Burn Cottage, Wild Earth and Rockburn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGibbston\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGibbston is the highest altitude and coolest of all Central Otago sub-regions. It is located along the Kawarau Gorge, directly east of Queenstown. Vineyards are planted from 320 to 420 metres above sea level on northern exposures. The areas' soils are composed of loess with underlying layers of schist rocks and alluvial gravel. This is a late ripening area that can be quite rainy, experiencing more vintage variation than more easterly sites.\u003c\/p\u003e\n\u003cp\u003eCentral Otago Pinot Noir from Gibbston is described as light and ethereal, with fragrant red berries, fresh herbs, and mixed spices on the nose. It is generally soft on the palate. Top wineries include Valli, Peregrine, Mount Edward and Gibbston Valley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWanaka\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWanaka, the smallest sub-region, is situated 80km northeast of Queenstown. The vineyards surround Lake Wanaka, on gravel and silt-based soils overlying a schist bedrock. These soils provide excellent drainage, encouraging the vine to root deeply. This is among the cooler sub-regions, marked by cold winters, rainy spring weather, warm, dry summers, and long, temperate autumn conditions that allow for excellent ripening while preserving lively acidity.\u003c\/p\u003e\n\u003cp\u003ePinot Noir from Wanaka is often described light, delicate, and very elegant in style, with intense, bright red fruit flavours. Producers of note include Rippon, Maude Wines and Akitu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe above text was taken from an article by Jacky Blisson MW published on jackyblisson.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BlackRidge_1024x1024.png?v=1675667560\" alt=\"Black Ridge Winery\"\u003e\u003c\/p\u003e\n\u003cp\u003eVerdun Burgess and Sue Edwards were the founders of Black Ridge, one of the southernmost vineyards and wineries in the world. In 1980 they purchased a block of land in Conroys Gully, in a harsh, dry and rocky landscape in an area that had been dismissed as being unsuitable for grapes. However, they decided to try grape growing, partly due to the emergence of Marlborough as a great grape growing region in the 1970s. Establishing the vineyard was difficult to say the least, due to the baking hot summers, hard frosts and snow in winter, lack of water and the need to excavate the local schist rock with bulldozer and dynamite. Once the vines were planted, rabbits caused severe losses, and when a crop emerged, birds and wasps were waiting to share the bounty.\u003c\/p\u003e\n\u003cp\u003ePinot Noir, Gewurztraminer, Riesling and Chardonnay were planted, all varieties found in the same latitude in the northern hemisphere. The vines are some of the oldest in the Central Otago region. Black Ridge had its first harvest in 1985 and the first commercial vintage in 1988. A winery was established in 1992 and soon Black Ridge became one of the iconic wineries of Central Otago.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2014, Verdun and Sue, after 34 years, decided to retire and handed Black Ridge over to Joss Purbrick and Belinda Green. Their aim for the future is to gather a specialist team about them, to improve the vineyard with a focus on sustainable wine growing, with a goal of making the vineyard organic.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696111857,"sku":"","price":39.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/black-ridge-central-otago-pinot-noir-2003.jpg?v=1695788538"},{"product_id":"blackjack-chortles-edge-shiraz-2017","title":"Blackjack Chortles Edge Shiraz 2017","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe Blackjack Winery produces some of the Bendigo region's best Shiraz and has a large and loyal following. Lovers of full-bodied, rich flavoured Victorian wines will not be disappointed. Blackjack's core range is the Estate grown wines, namely, the Blackjack Shiraz, the Block 6 Shiraz and the Blackjack Cabernet Merlot. These wines are supported by the Chortle's Edge Shiraz which comes from local Bendigo vineyards. The winery lovingly call it their 'Monday to Thursday' wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"It is supple, fresh and good drinking.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Blackjack keeps it real. In a good way. Seems fresher and (slightly) lighter than previous editions but it's none the lesser for it. It's still creamy and plum-shot and it boasts excellent texture and flow. It just tips into licorice territory, pretty much always a good thing. Value once again is very good\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2019 – 2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 91 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The junior brother, emanating from local Bendigo vineyards, first made in '98 when frost decimated the estate vineyards, made as a lighter drinking style ever since. Spends 22 months in oak, but with less new oak. It is supple, fresh and good drinking. Drink by 2027.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJames Halliday, Halliday Wine Companion - 90 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg alt=\"Ian Mackenzie and Ken Pollock of BlackJack Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BlackjackWinemakers_1024x1024.png?v=1695455391\"\u003e\u003cspan style=\"color: #808080;\"\u003eWinemakers \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIan McKenzie and Ken Pollock\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIan McKenzie and Ken Pollock planted vines in 1988 on the Blackjack Vineyard, an old apple orchard in \u003c\/span\u003ethe Harcourt Valley in the foothills of Mt Alexander. Although just south of Bendigo, the climate is considerably cooler, and normally blessed with 'Indian Summer' autumns – cool nights and warm clear days – that allow the grapes to slowly ripen. The soil is mostly very old granitic soil that is not overly fertile. The vineyard is hand-pruned and hand-harvested. \u003c\/p\u003e\n\u003cp\u003eIn 1998 a special patch of Shiraz vines, Block 6, was planted on Castlemaine sandstone gravel, rather than the old granitic soils of the other vines. The different soil and a different clonal material result in a wine closer to the French Rhône style.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlackJack Wines is named after an American sailor who jumped ship during the Gold Rush era of the 1850s. In search of his fortune, BlackJack found his way to the Castlemaine Goldfields and into the history of the region, with a road adjacent to BlackJack vineyard still bearing his name.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlackjack’s core range is the Estate grown wines, namely, the Blackjack Shiraz, the Block 6 Shiraz and the Blackjack Cabernet Merlot, supported by Chortle’s Edge Shiraz, which the winery lovingly call their 'Monday to Thursday' wine.\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696144625,"sku":"","price":24.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/blackjack-chortles-edge-shiraz-2017_fdba17ca-8dd9-4daa-8c25-f9e467a163d6.jpg?v=1695788613"},{"product_id":"bowen-estate-cabernet-sauvignon-1999","title":"Bowen Estate Cabernet Sauvignon 1999","description":"\u003cp data-mce-fragment=\"1\"\u003eA classic Bowen Cabernet from a great year in Coonawarra – the '99 Coonawarras are generally looking much better than the much heralded '98s, a bit like the 91s compared with the '90s (for those of you who can remember, the '91s were ridiculed when released, coming as they did after the fruit forward '90s. But how the ugly duckling has blossomed and left its older sibling in the shade).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDoug Bowen rates this vintage as one of the best of the last decade, on a par with the 1996 and 1990.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"A perfectly balanced wine with a palate of sweet cassis, a terrific complexity of other flavours and a long liquorice finish.  It has ample body, harmonious complexity and can best be described as a very clean wine.\"  Ric Einstein\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very deep colour with rich ruby hues. The wine has a delightful nose with lots of berries and a touch of liquorice. The palate is young yet intense, showing great flavour and softness, the hallmark of a great Coonawarra Cabernet. The strong berry fruit flavours complement the oak flavours and tannins. The palate is very long and finishes soft with a lingering finesse.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBowen Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium red-purple; the bouquet has an elegant mix of cedary and blackberry aromas, the medium-bodied palate following down the same path, replete with ripe tannins and a long finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday – 90 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep crimson. Intense dark chocolate\/liquorice aromas with malty\/mocha oak. Dense wine with chocolate savoury nuances, touches of iodine\/seaweed, fine pronounced tannins finishing quite grippy and tight.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAndrew Caillard MW \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe nose shows cedar, rich cassis, liquorice and some green tea.  Great use of oak, fine grain smooth tannins, the pure and distinct fruit produce a perfectly balanced wine with a palate of sweet cassis, a terrific complexity of other flavours and a long liquorice finish.  It has ample body, harmonious complexity and can best be described as very clean wine.  It should peak somewhere after 2006 and I rated it as \u003c\/span\u003eExcellent with **** for value.\u003cspan data-mce-fragment=\"1\"\u003e I purchased a six-pack.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRic Einstein, www.torbwine.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bowen Estate Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BowenEstate_1024x1024.png?v=1673439070\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBowen Estate is one of the iconic Coonawarra wineries.  Family-owned and operated, it celebrated its 40th vintage in 2015. Regional veteran Doug Bowen has handed over the winemaking responsibilities to daughter Emma and has 'retired' to the position of viticulturist.\u003c\/p\u003e\n\u003cp\u003eBowen Estate produces Cabernet Sauvignon, Shiraz and Chardonnay. They are estate grown in clonally planted heritage vineyards and hand crafted, traditionally made wines. They are individually hand-pruned ensuring each one produces maximum quality; this enables Doug Bowen to restrict the crop size resulting in wines that are full bodied with great depth of colour and longevity. In the winery, daughter Emma, crafts wines using these grapes which have been machine harvested and then crushed within an hour of harvesting. Fermented at cool temperatures, the Cabernet Sauvignon is quietly aged in French Oak whilst the Shiraz is in American Oak barriques. One-third new oak is used each year and after 18 – 20 months in wood the wine is bottled awaiting release.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696275697,"sku":"","price":67.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bowen-estate-cabernet-sauvignon-1999.jpg?v=1695788756"},{"product_id":"bowen-estate-shiraz-2000","title":"Bowen Estate Shiraz 2000","description":"\u003cp\u003e\u003cstrong\u003e\"A wine which is always crammed full of personality and flavour. Dark plum, licorice and vanilla on the palate, finishing with plentiful, ripe tannins. A rich, traditional style.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A wine which has given tremendous pleasure over the years, always crammed full of personality and flavour. Medium to full red-purple; the bouquet is crammed with complex fruit and oak swelling, into dark plum, licorice and vanilla on the palate, finishing with plentiful, ripe tannins. A rich, traditional style\u003cspan data-mce-fragment=\"1\"\u003e. Gold medal Limestone Coast Wine Show 2002. Best Drinking: 2004 to 2014.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Proprietor Doug Bowen makes an impressive shiraz in the renowned cabernet sauvignon district of Coonawarra\u003c\/span\u003e. It's rich, spicy and gamy, with outstanding flesh and structure\u003cspan data-mce-fragment=\"1\"\u003e. At this price, one of the real steals in red wine from Australia.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRobert Whitley - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bowen Estate Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BowenEstate_1024x1024.png?v=1673439070\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBowen Estate is one of the iconic Coonawarra wineries.  Family-owned and operated, it celebrated its 40th vintage in 2015. Regional veteran Doug Bowen has handed over the winemaking responsibilities to daughter Emma and has 'retired' to the position of viticulturist.\u003c\/p\u003e\n\u003cp\u003eBowen Estate produces Cabernet Sauvignon, Shiraz and Chardonnay. They are estate grown in clonally planted heritage vineyards and hand crafted, traditionally made wines. They are individually hand-pruned ensuring each one produces maximum quality; this enables Doug Bowen to restrict the crop size resulting in wines that are full bodied with great depth of colour and longevity. In the winery, daughter Emma, crafts wines using these grapes which have been machine harvested and then crushed within an hour of harvesting. Fermented at cool temperatures, the Cabernet Sauvignon is quietly aged in French Oak whilst the Shiraz is in American Oak barriques. One-third new oak is used each year and after 18 – 20 months in wood the wine is bottled awaiting release.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696308465,"sku":"","price":60.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bowen-estate-shiraz-2000.jpg?v=1695788913"},{"product_id":"bress-gold-chook-macedon-pinot-noir-2010","title":"Bress Gold Chook Macedon Pinot Noir 2010","description":"\u003cp\u003e\u003cstrong\u003e\"Adam Marks is one of the most reflective minds in Australian wine right now, and this is his finest pinot yet. Elegantly poised, silky structured, fragrantly lifted, gorgeously perfumed and hauntingly persistent. It unites rose petals, red cherries, wild strawberries, dried herbs and exotic spice into a seamlessly flowing stream which rolls over a tannin bed of silky yet firm and assured structure.\"  Tyson Stelzer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This Pinot Noir was grown at three vineyards in the Mount Macedon Ranges. The Mount Macedon vineyard is situated 5 kilometres south east of Woodend and at 650 metres above sea level and is one of the coolest sites in the Macedon Ranges. The vine clones are MV6 and Mariafeldt and are 20 years old. Chanter's Ridge Vineyard is twelve years old and is situated approximately 15 kilometres west of Woodend and is planted to D5V12 clone. Kyneton Ridge Estate vineyard is fifteen years old and is situated 8 kilometres north of Kyneton and is planted to MV6 clone.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eYouthful, vibrant and deep garnet colour. On the nose, t\u003cspan data-mce-fragment=\"1\"\u003ehe wine offers a complex array of fruit aromas of plum, cherry and forest floor.   The oak aromas are of char and spice.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Pinot Noir has fruit flavours of plum, cherry and forest floor.  The oak characters are integrated into the wine and add a savoury richness.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBress\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Adam Marks is one of the most reflective minds in Australian wine right now, and this is his finest pinot yet. Elegantly poised, silky structured, fragrantly lifted, gorgeously perfumed and hauntingly persistent. It unites rose petals, red cherries, wild strawberries, dried herbs and exotic spice into a seamlessly flowing stream which rolls over a tannin bed of silky yet firm and assured structure.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Tyson Stelzer, Wine Taste - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bress Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BressWines_1024x1024.png?v=1675724483\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BressWines_1024x1024.png?v=1675724483\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eAdam Marks is a qualified winemaker and viticulturalist who has made wine in all parts of the world since 1991. Disillusioned with large corporate winemaking but inspired by the artisan producers of the Côtes du Rhône \u0026amp; Burgundy, he and his wife Lynne Jensen started Bress in 2001. The name 'Bress' and accompanying logo pay homage to Adam's life-long love of chooks and his admiration for the famous chickens of Bourg-en-Bresse in France, where Adam spent some time. Three years later, he happened on a 66 acre farm with a rundown vineyard and orchard on Harmony Way at Harcourt and took over the property. The farm was already home to grapes (originally planted in the 1980s) and cider-apple trees, so wine and cider making both became staples of the Bress repertoire.\u003c\/p\u003e\n\u003cp\u003eThe 14ha Bendigo Harcourt vineyard was originally planted to 17 grape varieties, but now is only planted to 4 varieties – Riesling (2ha), cabernet sauvignon (3ha), cabernet franc (3ha) and shiraz (1ha). In addition, Bress source grapes from a vineyard in Macedon, planted to chardonnay (6ha) and pinot noir (3ha), and a vineyard in Heathcote planted to shiraz (2ha).\u003c\/p\u003e\n\u003cp\u003eIn June 2020, Adam sold Bress to Tim Robertson and Chris McCormack. Tim is a local vigneron and businessman. He and his wife Di, own their own wine label (Lome) and a vineyard just around the corner from the \u003cspan data-mce-fragment=\"1\"\u003eHarcourt vineyard. \u003c\/span\u003eChris worked at Bress for 4 years prior to joining forces with Tim to acquire the business.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696636145,"sku":"","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bress-gold-chook-macedon-pinot-noir-2010.jpg?v=1695789904"},{"product_id":"brown-brothers-patricia-cabernet-sauvignon-2002","title":"Brown Brothers Patricia Cabernet Sauvignon 2002","description":"\u003cp\u003e\u003cspan\u003eThe Patricia wines are made in honour of the family matriarch Patricia Brown who dedicated 60 years of her life to Brown Brothers. First produced in 2003, they are Brown Brother's flagship wines and celebrate her bold and generous spirit. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A very impressive, tightly packed, elegant cabernet sauvignon with mocha and dark berry aromas. Concentrated all round, with superior power and length. A classic in the making.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2002 Patricia Cabernet Sauvignon has flavour intensity and fine tannin structure. Full physiological grape ripeness of this outstanding vintage season has highlighted varietal berry and cassis characters. French oak was used for its contribution to the tannin profile of the wine, and its subtle wood complexity. The 2002 Patricia Cabernet continues the success of two King Valley vineyards with 36% from Politini and 15% Ray vineyard fruit. Another outstanding vineyard site in North East Victoria is the Gentle Annie vineyard in the Dookie Hills, which has contributed 28%, providing mid-palate flesh and structure. A small percentage of fruit from the new Serengale vineyard in the Beechworth hills and a dash (8%) of Petit Verdot has achieved classic structure and balanced flavours. This wine presents a saturated, red-black colour with enormous richness and concentration. The nose demonstrates ripe characters of red currants and cassis combined with the subtleties of a wine handled with French oak. The palate is concentrated and rich with good length of flavour and well structured acid and firm tannins.\"  \u003cstrong\u003eBrown Brothers\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\" A wine to challenge Grange... The Brown Brothers Patricia range is a definite for any cellar. The 2002 cabernet sauvignon and shiraz and the recently released 2003 chardonnay and pinot noir chardonnay brut are great value and stunning quality. We recently had all four at a 50\u003csup data-mce-fragment=\"1\"\u003eth\u003c\/sup\u003e birthday party and they all shouted 'look at me' among some great wines. It was the cabernet, however, that stole the evening. Drinking it after a few bottles of aged Grange, it may have been its youth or perhaps the change in grape variety or the food mix. Whatever, the Brown's knocked the socks off everybody.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSweet cassis dominates the nose as one expects of a wine that is broodingly black\/red oin colour, but it is the concentration of intense depth of fruit flavour, subtle hints of oak and the balance of the fruit with the acidity that is so striking. I could be easily tempted to drink it all now, but restraint will be exercised as this, like the shiraz and the chardonnay, will get better and better over the next decade. These wines made me realise that the concept of second-tier icon wines is nonsense – these are great wines that are still affordable. Get some while you still can.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeff Gordon, City Weekly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A very impressive, tightly packed, elegant cabernet sauvignon with mocha and dark berry aromas. Concentrated all round, with superior power and length. A classic in the making.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHuon Hooke, Gourmet Traveller Wine -\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e95 points  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"One of the most common questions asked of a wine writer concerns selecting a great red wine as a birthday or other special occasion present and I for one am always happy to make a fellow winelover happy. For at least this purpose, if not for your own personal indulgence, consider the currently available Patricia cabernet. It's a cooler climate N.E. Victoria blend and \u003c\/span\u003eit's sensational, the sort of wine which would fetch well over $100 out of Napa Valley or Bordeaux. \u003cspan data-mce-fragment=\"1\"\u003eSublime cabernet, deep and long, substantial yet balanced, with an inner core of fruit flavour graced by fine tannin.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003ePerfect for that special occasion\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e!\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePaddy Kendler, The Herald Sun  \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This premium cabernet is a tribute to Patricia, the much-loved Brown family matriarch who died last September. It's a worthy memorial, a dense wine full of liqueurish, black currant fruit, black olive, minty complexity and definite charry oak. The full-bodied palate has great depth and persistence with a firm foundation of ripe tannins: Ageing: Drink over 10 years. Food idea: Roast leg of lamb with baked winter vegetables.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, Epicure Uncorked  ★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eShining black-red, dense and youthful looking. Savoury, meaty oak aromas with an overlay of sweet vanilla and berries. Cedary oak in the palate with mint, red fruits, liquorice, leather, tar, cedar and tobacco. A hugely concentrated, dry, youthful wine that needs a big glass to reveal its true power and elegance that is hinted of on the succulent aftertaste.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSue Courtney, www.wineoftheweek.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA firm, minty Victorian cabernet that should develop elegance and complexity with age. Its lightly dusty and herbal aromas of cassis, violet, sweet vanilla and chocolate oak precede a smooth and oaky palate of full to medium weight whose vibrant berry flavours are tightly wound around drying and astringent tannins. Drink 2014-2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eThe Patricia range\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Brown Brothers: The Patricia range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_ThePatriciarange_2_1024x1024.png?v=1695626404\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_ThePatriciarange_2_1024x1024.png?v=1695626404\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"For 20 years we've paid homage to Patricia with the annual release of her namesake wines. To celebrate her bold and generous spirit, we released our flagship Patricia range in 2003. And just like our memory of her, these wines are distinctly unique and full of life – built upon the core family values that have been passed down through generations.\u003c\/p\u003e\n\u003cp\u003ePatricia was only slight in stature, but she made up for it with her tenacious spirit. Our matriarch and driving force behind the growth, prosperity, and culture at Brown Brothers, Patricia was an inspiration to all who knew her.\u003c\/p\u003e\n\u003cp\u003eNanna was also the unofficial CEO. Hands down. She was the tea lady, the mail lady, and she welcomed everyone who visited the winery with open arms. She was the people and culture manager before roles like this even existed!\"  \u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBrown Brothers\u003c\/strong\u003e\u003c\/span\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_PatriciaBrown_1024x1024.png?v=1695627108\" alt=\"Patricia Brown\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBrown family matriarch Patricia Brown\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTen years ago, a small, frail woman in her 88th year was ushered into the Brown Brothers boardroom, where members of the board and the large Brown winemaking family had a plan to share with her.\u003c\/p\u003e\n\u003cp\u003eJohn Graham Brown (all the Brown men with John as a first name - and there have been many - are called by their first two given names) says the idea was raised by his daughter Cynthia, the first woman to be born into the Brown family in 66 years.\u003c\/p\u003e\n\u003cp\u003e''Mum,'' he said, ''we'd like to name a range of wines after you.''\u003c\/p\u003e\n\u003cp\u003eHis mother stood still, then a tear started to rise. ''Well, boys, it better be bloody good,'' she said. John Graham Brown was momentarily gobsmacked - his mother never swore. But thus the Patricia range was born, devoted to ''bloody good wines'' with Patricia Brown's strong scrawl of a signature across the front label of every bottle.\u003c\/p\u003e\n\u003cp\u003ePat Brown and her husband, John Charles Brown, died within the year. The brand has notched up 10 years.\u003c\/p\u003e\n\u003cp\u003eNot all of the first Patricia releases survived. The merlot lasted just a couple of vintages, destined to go the way of most Australian merlot, downgraded to second tier. There has also been the odd addition, the latest a deep-coloured 2010 sparkling rosé´ made from pinot meunier with a splash of malbec added for colour. Very tasty and an excellent aperitif, but I'm sure it will be mostly seen as a chicks' wine. The Patricia stalwarts remain: a vintage sparkling, a chardonnay, a shiraz, a cabernet sauvignon and a noble riesling.\u003c\/p\u003e\n\u003cp\u003eThe choice says much about the Browns. If they were interested in trendy, edgy wines, there would probably be no cabernet or noble dessert wine, but that would be missing the point. With Patricia, the makers are celebrating age-worthiness and quality. The current-release chardonnay is four years old, the cabernet and shiraz are five years. What's more, many wines are blends from a number of vineyards, not single vineyards, which is so much de rigueur these days. Compare the first Patricia cabernet release from the vintage 2000 to the latest offering from 2008. The colours are almost the same hue of a youthful red. The flavours near identical, the only real difference is the more pronounced herbal nature of 2000, as was the winemaking style 13 years ago. Cork can also hold its head high, having done justice to the bottle of 2000 that I tried. Screw cap under 2008 will do just as well, probably better..\u003c\/p\u003e\n\u003cp\u003ePat Brown's connection to wine was in marrying a Brown and raising four sons who all went to work in the winemaking family business: John Graham (the winemaker), Peter (the viticulturist), Ross (the marketer) and Roger (the horticulturist).\u003c\/p\u003e\n\u003cp\u003eShe and her husband lived close to the winery, just a few steps from the Epicurean Centre restaurant (originally her orchard), and every day she made morning tea for her men, serving tomato or cheese on crackers. Morning tea in her kitchen was like a board meeting. Big family dinners with trifle for dessert brought the entire clan together at her table.\u003c\/p\u003e\n\u003cp\u003eThere was also the winery mail to open, the banking to do and flowers to prepare. ''For 20 years people would walk into the office and see fresh flowers,'' Ross Brown says. ''We don't have flowers in the office now. Sadly, it's something people just don't do any more.''\u003c\/p\u003e\n\u003cp\u003eTo celebrate a decade of Patricia, the boys - only John Graham and Ross are still with us - have cleaned up the old family cellar and reopened it. Photos of Pat Brown line the walk into the underground.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe above article by Jeni Port appeared in The Sydney Morning Herald\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_1024x1024.png?v=1673678760\" alt=\"Brown Brothers\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrown Brothers have been home to some of Australia's favourite wines for over 130 years. Their philosophy is about being experimental, innovative and dedicated to making wines for all kinds of tastebuds. It all started in 1885 when John Francis Brown planted 10 acres of vines in Milawa. The vines were mostly Riesling, Muscat and Shiraz grapes. In 1889 the first vintage of wine was produced in the Old Barn which still stands on the property today.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"As a key member of \u003c\/span\u003eAustralia’s First Families of Wine (AFFW)\u003cspan data-mce-fragment=\"1\"\u003e, Brown Brothers is proud to have forged a reputation as innovators and trailblazers, both locally and abroad. W\u003c\/span\u003ehilst we've ventured far and wide, to this day our roots remain in the Milawa region of the King Valley, where 130 years and four generations later we're still excited by oysters and sparkling at Christmas, our pioneering spirit, and that new favourite drop we know we're yet to create. Because, as Ross Brown (third generation) says; 'We are a wine company with tradition, but we're not a traditional wine company'.\"  \u003cstrong\u003eBrown Brothers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Brown Brothers draws upon a considerable number of vineyards spread throughout a range of site climates – from very warm to very cool. An expansion into Heathcote added significantly to its armoury. In 2010 Brown Brothers acquired Tasmania's Tamar Ridge. In May 2016 it acquired Innocent Bystander and with it a physical presence in the Yarra Valley. The premium quality varietal wines to one side, Brown Brothers has gained 2 substantial labels: Innocent Bystander Moscato and Innocent Bystander Prosecco. Known for the diversity of varieties with which it works, the wines represent good value for money. Its cellar door receives the greatest number of visitors in Australia. A founding member of Australia's First Families of Wine. Exports to all major markets.”  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696767217,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/brown-brothers-patricia-cabernet-sauvignon-2002.jpg?v=1695792518"},{"product_id":"brown-magpie-single-vineyard-shiraz-2015","title":"Brown Magpie Single Vineyard Shiraz 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrown Magpie is situated in Modewarre, near Geelong, which is in the hinterland of the Surf Coast and the Great Ocean Road. The vineyard was planted in 2001 and 2002 and is predominantly pinot noir (4ha), pinot gris (2.4ha) and shiraz (2.4ha).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Hand-picked, small batch open-fermented with 20% whole bunches and a high proportion of whole berries, matured in barrel for 15 months. The whole bunches helped balance the extract from post-ferment maceration, leaving a shiraz with great flavour, texture, intensity and complexity. Its length and balance are also of a high order. Red and black cherry, spice, licorice and espresso coffee join with the tannins and oak of a great wine.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand-picked, small batch open-fermented with 20% whole bunches and a high proportion of whole berries, plunged 3-4 times daily, extended post-ferment maceration, matured in barrel for 15 months. The whole bunches helped balance the extract from post-ferment maceration, leaving \u003c\/span\u003ea shiraz with great flavour, texture, intensity and complexity. Its length and balance are also of a high order. Red and black cherry, spice, licorice and espresso coffee join with the tannins and oak of a great wine. Drink by 2040.”\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownMagpie_1024x1024.png?v=1673732712\" alt=\"Brown Magpie\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShane and Loretta Breheny's 20ha property is situated in Modewarre, near Geelong. The property has nine hectares of grapevines situated predominantly on a gentle, north-facing slope, with cypress trees on the western and southern borders providing protection against the wind. The vines were planted in 2001 and 2002 and are predominantly pinot noir (4ha), pinot gris (2.4ha) and shiraz (2.4ha).  There are also some small patches of Chardonnay and Sauvignon (0.1ha each). \u003c\/span\u003e\u003cspan\u003eViticulture is Loretta's love; winemaking is Shane's. The Brown Magpie name \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecomes from the rare brown and white magpies that live on the site.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe maritime-influenced cool climate region where the Brown Magpie vineyard is located has influenced the decisions on grapevine variety selection. The soils and soil structure are similar to other premium grape growing regions around the world. Under a thin layer of sandy loam there are layers of different types of clay, eventually leading to estuary marl, then limestone.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696898289,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brown-Magpie-Single-Vineyard-Shiraz-2015.jpg?v=1695797645"},{"product_id":"buckshot-vineyard-heathcote-shiraz-2014","title":"Buckshot Vineyard Heathcote Shiraz 2014","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob and Meegan Peebles established Buckshot Vineyard in Heathcote, Victoria, in 1999. The Shiraz grapes come from a single 5 acre block on an east-facing slope just to the southwest of Colbinabbin on the prized Mt Camel Range, where the 100 million-year-old Cambrian earth is at its deepest – up to 6 metres!\u003c\/span\u003e The mature vines naturally produce small crops of 2 to 2.5 tons to the acre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The medium-bodied palate is generous and supple, and well balanced, filling the mouth with plum and blackberry fruits held in a gentle web of fine tannins and French oak.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep, black crimson\/purple colour, showing strong regional influence. Lifted aromas of blackberry, mocha, plum, crushed rock and spice. The palate has a refined mouthfeel with spicy blackberry, mocha, chocolate and licorice flavours above an underlying minerality, a hallmark of Heathcote. Excellent flavour intensity without excess weight or 'flabby' characteristics. Terrific length and persistence thanks to good acidity and fine tannins. Despite being approachable in its youth, the wine will develop in a good cellar, and reward your patience for up to ten years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBuckshot\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2014 Buckshot shiraz is a brilliant follow-up to the all-conquering 2013 vintage, which took out a clean sweep at the 2015 Victorian Wine Show winning three trophies; for the best shiraz, best red and best wine of the show. In my opinion, it is an even better wine, showing better balance and stucture than the 2013 did on release.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAn extremely compelling wine for the moderate price, the palate is medium-bodied with exceptional balance and length. Blackberry, licorice, chocolate and earthy flavours meld beautifully together with the oak and tannins; lovely mouthfeel and texture complete a very harmonious package.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"From a hot and dry growing season, 95% crushed and destemmed, 5% whole bunches, 3 days cold soak, open-fermented with cultured yeast, matured in French hogsheads for 14 months. The hot, dry season meant no disease pressure, and the vines stood up well. The medium-bodied palate is generous and supple, and well balanced, filling the mouth with plum and blackberry fruits held in a gentle web of fine tannins and French oak. Drink by 2035.\"  \u003c\/span\u003e\u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Canterbury Wines\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Buckshot Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BuckshotWines_1024x1024.png?v=1673865077\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRob and Meegan Peebles established Buckshot Vineyard in Heathcote, Victoria, in 1999. At that time, Rob had six vintages in Rutherglen under his belt, the first in 1993 with the legendary Mick Morris. They strive to create distinctive Heathcote reds that reflect the 100 million-year-old Cambrian soil they come from.\u003c\/p\u003e\n\u003cp\u003e'Buckshot' is a colonial expression describing ironstone pebbles that riddle the soil. These pebbles allow root penetration and water retention while promoting good drainage. Buckshot soils, along with Heathcote's low rainfall, warm days and cool nights provide the perfect environment to grow Shiraz and Zinfandel – the two red wines Buckshot produce. \u003c\/p\u003e\n\u003cp\u003eTheir flagship Shiraz is from a 5 acre block on an east-facing slope just to the southwest of Colbinabbin on the prized Mt Camel Range. Here the Cambrian quartz and ironstone soil Cambrian earth is at its deepest – up to 6 metres! The mature vines naturally produce small crops of 2 to 2.5 tons to the acre. \u003c\/p\u003e\n\u003cp\u003eZinfandel comes from a tiny 1 acre block that is part of a 40ha vineyard owned by John and Jenny Davies, long-time friends of Rob and Meegan.\u003c\/p\u003e\n\u003cp\u003eThe wine is made by Rob at Domaine Chandon, where Rob has worked for 15 years in a commercial role.  \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696963825,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/buckshot-vineyard-heathcote-shiraz-2014_48967c17-af9a-4900-8014-5fc621b4cb63.jpg?v=1695797744"},{"product_id":"by-farr-chardonnay-2014","title":"By Farr Chardonnay 2014","description":"\u003cp\u003eThe By Farr Chardonnay is an exceptionally refined and complex chardonnay. The chardonnay vines are planted next to the Sangreal pinot noir. The vines are now over 25 years old and are a mix of Dijon and Penfolds 58 clones. The red volcanic soil over limestone imparts the trademark minerality to the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It feels composed and complete. It's a confident wine. It lingers appreciably. The flavours fly through the mouth and yet there's more than enough weight\/substance. Immaculate.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The trademark characteristics of the wine produced on our site are understated power and length with a mineral finish. The wine has a great fruit expression that is well integrated with French oak. The soil characteristics have come through in the style of wine we have today. The palate is fine but firm, with great acidity, texture and length. This wine is rich in flavour, yet very refined.\u003c\/p\u003e\n\u003cp\u003eThe By Farr chardonnay comes from the same site as the Sangreal pinot noir - composed of red soil over limestone - and was planted in 1994. The limestone of this site is not exposed on the surface as at other sites. The limestone starts 20 to 30cm below the surface, to the depths of the root zone of the vines. It is a very exposed north-facing slope. The clones used for the chardonnay are a mixture of Dijon clones and Penfolds 58.\u003c\/p\u003e\n\u003cp\u003eThe fruit is hand-picked then whole-bunch pressed in the winery. All the solids are collected and chilled before being put to barrel, which is 30 percent new French oak. A natural fermentation will occur at cool temperatures over the next one to two months, and then a small amount of stirring helps start malolactic fermentation. The wine is then racked, fined and lightly filtered before bottling 11 months after picking. A very mineral site for chardonnay.\"  \u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Impressive concentration and complexity. All shades of peach fruits, banana, cinnamon, flinty chalky notes, honey and almond nougat. The palate's smooth and succulent; there's well-paced acidity firing rich, flavorsome grapefruit and white peach fruit flavors along. Really holds the finish with impressive pithy power; great wine.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I looked and looked and couldn't find anything about this wine that I didn't like. There's nothing flashy here. It feels composed and complete. Figs, white peach, a crunch of apple, and then slips of sweet, toasty oak. Meal and struck match; subtle, but there. It's a confident wine. It lingers appreciably. The flavours fly through the mouth and yet there's more than enough weight\/substance. Immaculate. \u003cspan data-mce-fragment=\"1\"\u003ePrice: $78; Date Tasted: May 2016; Alcohol: 13%. Drink: 2016-2022.\"  \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium yellow colour with a distinctly honeyed aroma note. The palate is soft and lemon\/grapefruit flavoured, with a trace of smokiness and a lovely detail of honey, lemon, ginger and spices. Fine, long and subtly oaked. A very smart chardonnay. \u003cspan data-mce-fragment=\"1\"\u003eDate Tasted: Oct 2016; Drink: 2016-2024.\u003c\/span\u003e\"  \u003cstrong\u003eHuon Hooke, The Real Review - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr chardonnay\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"By Farr Sangreal vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrSangrealvineyard_1024x1024.png?v=1695529639\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrSangrealvineyard_1024x1024.png?v=1695529639\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Sangreal vineyard: Chardonnay vines in the foreground and the soil profile: red volcanic soil over limestone\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"You may not immediately think of Australia as a cool-climate region but as Brian Croser forcefully pointed out in Australian vineyards – not that hot actually, 'Of Australia’s 65 official wine regions, 24 are as cool as or cooler than Bordeaux and that is counting the whole of Tasmania as one region, one of the 24.' Not that Bordeaux is particularly cool at the moment, with heatwave temperatures reaching a record 41.2 ºC.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit for the By Farr Chardonnay 2017 comes from the Farrs’ Sangreal site in Geelong, Victoria, about 80 km south-west of Melbourne and at an elevation of 120 m (390 ft). The vines, now 25-years-old, are a mix of Dijon and Penfolds 58 clones planted on red soils over limestone, and significantly cooled by the maritime influence from Port Phillip Bay.\u003c\/p\u003e\n\u003cp\u003eThe winemaking is straightforward: hand-picked grapes are whole-bunch pressed then chilled and fermented at a relatively cool temperature by indigenous yeasts in French oak barrels, of which about 35% were new. The wine was stirred just to encourage malolactic conversion.\u003c\/p\u003e\n\u003cp\u003eThe barrel fermentation and the time on the lees has given the wine a creamy quality and a richness in the mouth but it is not an overtly oaky wine – though the oak does seems to give a spiciness on the palate – and what I particularly liked about it was the combination of generous fruit and the more subtle stony and fresh citrus aromas and flavours. It’s full-flavoured but without excess, totally mouth-watering and moreish: New World fruit intensity with cool-climate finesse. The alcohol is a moderate and balanced 13%.\u003c\/p\u003e\n\u003cp\u003eYou may baulk at the price but I think it’s good value compared with the equivalent quality from, say, Burgundy, even though it is very much its own style and not imitating any other region. Garry Farr worked 10 vintages at Domaine Dujac, and Nick appears to be sporting a Domaine Dujac T-shirt, so there's no doubt about the style of Chardonnay they admire. Not an everyday wine, perhaps, but worth every penny or dollar.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe above text is from an article by Julia Harding MW in July 2019 that appeared in jancisrobinson.com\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through a red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697029361,"sku":"","price":165.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-chardonnay-2014.jpg?v=1695797883"},{"product_id":"by-farr-farrside-pinot-noir-2018","title":"By Farr Farrside Pinot Noir 2018","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Farrside is characterised by its masculinity, structure and deep meaty, spicy and mineral flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This wine oozes both quality and class. You're in the most skilled of hands here. Woodsmoke, assorted cherries, twiggy spice notes, flavour-infused acidity and fine-grained tannin. It's a truly beautiful wine.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Farrside vineyard consists of black volcanic soil over limestone on a northeast facing slope. The vine rows run east\/west to shade the fruit from over exposure. It is made up with a mixture of 114, 115, 777, 667 and MV6 clones. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the differing conditions means that this vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions produce a more masculine and edgy wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50% of the fruit will be stemmed and then cold soaked for four days. We use only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60 % new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA vastly different wine to Sangreal, Farrside is all about masculinity, structure and savoury components, with deep meaty, spicy and mineral flavours. A balanced array of red and black fruits, Farrside pinot noir is fresh and edgy with bucketloads of character. This is a firm yet delicate wine with a long-textured finish.\" \u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"It takes time in the glass for assertive cedar wood oak to settle into the fruit but at all steps along the way \u003c\/span\u003e\u003cspan\u003ethis wine oozes both quality and class. You're in the most skilled of hands here. Woodsmoke, assorted cherries, twiggy spice notes, flavour-infused acidity and fine-grained tannin. It's a truly beautiful wine\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium red colour with a trace of purple in the rim. The bouquet is pepper-spicy, stemmy and savoury, with a whiff of new kid leather, while the palate is elegantly structured and yet firm, tremendously intense, taut as a bow-string, and magnificently balanced. This is a stunning pinot of a complex, bunchy style, already drinking well, with more held in reserve\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2020 to 2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's a stand-out wine. Oak seems dominant at first but as it unfurls the tannin seems to reach out and pull the oak back, balance in the process restored. It's an autumnal wine, both twiggy and smoky, with undergrowth and red\/black cherry flavours rushed along by lively acidity. The fine-but-firm strings of tannin, the complex flavour profile, the length and indeed the x-factor; all serve to elevate this wine's status. Drink: 2022-2029+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 95+points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697127665,"sku":"","price":175.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-farrside-pinot-noir-2018.jpg?v=1747720176"},{"product_id":"by-farr-farrside-pinot-noir-2016","title":"By Farr Farrside Pinot Noir 2016","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Farrside is characterised by its masculinity, structure and deep meaty, spicy and mineral flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"40-50% of the grapes are destemmed, the remainder left as whole bunches, and this increases complexity with its foresty, gamey, spicy overlay to the black cherry and plum fruit. The outstanding feature of the wine is its weight, suspended by some magic just above the palate – you sense it rather than taste it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Farrside vineyard consists of black volcanic soil over limestone on a northeast facing slope. The vine rows run east\/west to shade the fruit from over exposure. It is made up with a mixture of 114, 115, 777, 667 and MV6 clones. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the differing conditions means that this vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions produce a more masculine and edgy wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50% of the fruit will be stemmed and then cold soaked for four days. We use only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60 % new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA vastly different wine to Sangreal, Farrside is all about masculinity, structure and savoury components, with deep meaty, spicy and mineral flavours. A balanced array of red and black fruits, Farrside pinot noir is fresh and edgy with bucketloads of character. This is a firm yet delicate wine with a long-textured finish.\" \u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's a scintillating wine and that's all that need be said. It's cut with acid, plump with fruit, spicy, svelte and silken. It's simultaneously tangy, plush and long. Some wines get a lot of mileage out of an inherent tension, and this is one such wine. It has the air under its rule; all the wine's components operate as though missteps are not tolerated. As a drinker, the effect is transfixing. It puts you at ease. It puts you on edge. You're in the presence of something extra and other and you can't but help sink in for more\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2019-2027+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Here 40-50% of the grapes are destemmed, the remainder left as whole bunches, and this increases complexity with its foresty, gamey (in the good sense), spicy overlay to the black cherry and plum fruit. The outstanding feature of the wine is its weight, suspended by some magic just above the palate – you sense it rather than taste it\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697193201,"sku":"","price":180.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-farrside-pinot-noir-2016_79b39022-deb3-4ba9-a298-30415fe401f5.jpg?v=1747630589"},{"product_id":"by-farr-farrside-pinot-noir-2015","title":"By Farr Farrside Pinot Noir 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Farrside is characterised by its masculinity, structure and deep meaty, spicy and mineral flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"\u003c\/strong\u003e\u003cstrong\u003eThe palate is fruit-sweet and succulent, deliciously flavoured and lush, with softness and charm to burn. An utterly gorgeous wine. Long finish - real concentration. Balance and texture are its highlights.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Farrside vineyard consists of black volcanic soil over limestone on a northeast facing slope. The vine rows run east\/west to shade the fruit from over exposure. It is made up with a mixture of 114, 115, 777, 667 and MV6 clones. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the differing conditions means that this vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions produce a more masculine and edgy wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50% of the fruit will be stemmed and then cold soaked for four days. We use only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60 % new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA vastly different wine to Sangreal, Farrside is all about masculinity, structure and savoury components, with deep meaty, spicy and mineral flavours. A balanced array of red and black fruits, Farrside pinot noir is fresh and edgy with bucketloads of character. This is a firm yet delicate wine with a long-textured finish.\" \u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Full red colour with a good purple tinge, the bouquet stemmy and complex, its whole-bunch aspects very overt, with root vegetable and earthy overtones. A hint of leather. Traces of blackberry fruit emerging with airing. The palate is fruit-sweet and succulent, deliciously flavoured and lush, with softness and charm to burn. An utterly gorgeous wine. Long finish - real concentration. Balance and texture are its highlights\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018 to 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A beautifully plush and succulent pinot with bright red fruits and subtle complexity. I enjoy the harmony of this wine as well as the energy. It is still an infant but is poised to develop beautifully with age. Excellent flavour, weight and palate length. Drink 2017-2027.\"  \u003cstrong\u003eToni Paterson, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eLove that brambly, forest floor, pickled cherry, sweet spice scent. Has that garrigue, savoury character through and through. \u003c\/span\u003eFinesse to the max. Svelte, elegant, understated. Delicious, moreish fruit, spice and mineral flavours. Wonderful lingering flavours and aromas. Idiosyncratic in the best possible sense. This is an outstanding wine\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2017-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produces premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to the France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through a red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697225969,"sku":"","price":190.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-farrside-pinot-noir-2015_f8d38872-7a8a-445c-a0ae-f579d0ccfe27.jpg?v=1747720346"},{"product_id":"by-farr-farrside-pinot-noir-2013","title":"By Farr Farrside Pinot Noir 2013","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Farrside is characterised by its masculinity, structure and deep meaty, spicy and mineral flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Very perfumed, alluring, complex. The wine is very rich and fruit-sweet on the tongue, full-bodied and intense, powerful and very long in its aftertaste. A superb, delicious wine. A tremendously long, satisfying finish. Great pinot.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Farrside vineyard consists of black volcanic soil over limestone on a northeast facing slope. The vine rows run east\/west to shade the fruit from over exposure. It is made up with a mixture of 114, 115, 777, 667 and MV6 clones. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the differing conditions means that this vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions produce a more masculine and edgy wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50% of the fruit will be stemmed and then cold soaked for four days. We use only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60 % new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA vastly different wine to Sangreal, Farrside is all about masculinity, structure and savoury components, with deep meaty, spicy and mineral flavours. A balanced array of red and black fruits, Farrside pinot noir is fresh and edgy with bucketloads of character. This is a firm yet delicate wine with a long-textured finish.\" \u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eFull red colour with a tinge of purple; the bouquet sweetly ripe red fruits without excessive stalky herbal notes. Very perfumed, alluring, complex. The wine is very rich and fruit-sweet on the tongue, full-bodied and intense, powerful and very long in its aftertaste. A superb, delicious wine; brandied cherries; good soft and fleshy tannins and a tremendously long, satisfying finish. Great pinot. Drink 2015-2028.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eFrom clones 114, 115, 667 and MV6; hand-picked and sorted, 60-70% destemmed before a 4-day cold soak, wild ferment for 12 days, pigeaged 2-3 times daily, matured for 18 months in French oak (50-60% new). \u003c\/span\u003eSignificantly more powerful and intense than its Farr Rising sibling. This is the big dog of the trio, with everything needed for a 20-year future\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a beauty. Seduction plus. Certified yum. Swish oak, spiced cherry-plum, exquisite integration of various savoury nuances and length to burn. It's rich and generous but firm and complex. Its smoky, slinky, satiny mouthfeel is to die for. For sheer top-end drinkability; it's sensational.”\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDrink : 2015 – 2025.\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697258737,"sku":"","price":205.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-farrside-pinot-noir-2013_aeed5131-80a5-4836-b402-4c8438582365.jpg?v=1747720265"},{"product_id":"by-farr-sangreal-pinot-noir-2018","title":"By Farr Sangreal Pinot Noir 2018","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"What a truly, seriously good wine this is. Length. Power. Personality. And presence. I looked at this over the course of 24 hours and by the end my head was spinning. I love wine. I loved this wine. This frankly is what it's all about.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium to full red colour with a tinge of purple and a touch of new leather to sniff, smoked meats and spices, the bunchy style of bouquet at a far remove from simple grapy fruit aromas. Floral notes emerge with airing time. \u003c\/span\u003eThe wine is full-bodied and firmly structured, a serious pinot that will take many years in its stride and needs time to show its best. Power with finesse. A superb pinot. \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2020 to 2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"What a truly, seriously good wine this is. I'm not sure how they produced this from the 2018 season but produce it they have. Length. Power. Personality. And presence. Not set within a varietal straight-jacket but set within a varietal context. Undergrowth, tang, woodsmoke, sweet-meaty-spices, more length, more dry flavour-infused tannin, more dazzle, more substance, more than you could expect or beg to ask. I looked at this over the course of 24 hours and by the end my head was spinning. I love wine. I loved this wine. This frankly is what it's all about\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2021-2030+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697291505,"sku":"","price":190.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2018_c85de1b2-ae31-4674-9552-522a8ee24eeb.jpg?v=1747804034"},{"product_id":"by-farr-sangreal-pinot-noir-2016","title":"By Farr Sangreal Pinot Noir 2016","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"While the power of the wine is typical Farr, this vintage bestows a measure of linearity, a sinuous line to the palate that links and loops around the complex flavours of forest floor\/spice and wild strawberry.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The vineyard was planted in '94 to clones 114 and 115, believed to have mutated into a single 'Sangreal' clone. Always made with 50-70% whole bunches, and 60-70% new oak maturation for 18 months. While the power of the wine is typical Farr, this vintage bestows a measure of linearity, a sinuous line to the palate that links and loops around the complex flavours of forest floor\/spice and wild strawberry. Drink by 2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"No details available but who needs them when the wine is this good. \u003c\/span\u003eWow. This wine is tight and sinewy and yet it has the might of the self-powered. Thus spoke Zarathustra. It's braided with herbs, stems, peppers, cedar, woodsmoke and cherry plum. It has the pull of certainty. Come with me, the wine says as it rests in the glass. Definitely. How high. At dawn we ride\u003cspan data-mce-fragment=\"1\"\u003e. Buy. Drink: 2019-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deepish red colour with a good purple tint. The bouquet is of dark fruits and mixed spices, also liqueur cherry and straw\/chaff, with an angelica-like note, while \u003c\/span\u003ethe palate is medium to full-bodied and well-endowed with tannins. It's at the weightier end of Victorian pinot style, yet also graceful and has plenty of pinosity\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018 to 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong data-mce-fragment=\"1\"\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697324273,"sku":"","price":205.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2016_5c25787e-620f-40b4-80ac-36f63d49f1c4.jpg?v=1747804128"},{"product_id":"by-farr-sangreal-pinot-noir-2015","title":"By Farr Sangreal Pinot Noir 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Deeply coloured, depth and savoury complexity the cornerstones of great pinots. Spices from an Arabian bazaar intermingle sinuously with vibrant berry fruits, a skein of refreshing acidity adding another dimension to a wine that continuously draws saliva from the mouth. It is already a complete wine, its future measured in decades, not years.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" data-mce-href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" data-mce-href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Full red colour with a strong purple tint. The bouquet is rich and dark berry, cherry-like, with some whole-bunch, stemmy characters and a trace of toasty oak all well-entwined with the berries. Earthy and parsnip, root vegetable notes too. The palate is profound, powerful and concentrated, with a fleshy softness that is delicious. A lovely wine with a big future. Great structure and power. Magnificent now but cellar a year or two for best results\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018 to 2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Clones 114 and 115 planted '94, believed to have mutated into a single 'Sangreal' clone, 66% whole bunches, 4 days cold soak, wild yeast open-fermented 8 days, matured in new French oak for 18 months. Deeply coloured, depth and savoury complexity the cornerstones of great pinots. Spices from an Arabian bazaar intermingle sinuously with vibrant berry fruits, a skein of refreshing acidity adding another dimension to a wine that continuously draws saliva from the mouth. It is already a complete wine, its future measured in decades, not years\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"More exposed, warmer site within the By Farr estate, but picked two weeks before Farrside. Serious feeling wine. Brilliant release from the Geelong stalwart. Spiced cherry, game meat, touch of briar, whiff of clove oak. Evocative scents from the glass, takes you to butcher's shops and florists. Soft in the palate, spreads on sheets of fine tannin, mouthwatering acidity, spritely to finish. A quilt caught on the line in a southerly wind. Beautiful sweet-sour-savoury fruit flavours, pitch perfect spice and herbal nuance. Unreal feel here, so unique in its way. Savour it. \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2017-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong data-mce-fragment=\"1\"\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697357041,"sku":"","price":215.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2015_d59ac8be-f541-49ef-9908-38126e1a4f4e.jpg?v=1747804720"},{"product_id":"by-farr-sangreal-pinot-noir-2014","title":"By Farr Sangreal Pinot Noir 2014","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The bouquet exudes flowers, spices and a throbbing heartbeat of gently savoury dark fruits; the palate magically twists all these characters into a single silver-coated stream of red and blue fruits, the tannins no more than background haze, oak a slender frame. A gorgeous pinot of the highest category.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Clones 114 and 115 planted '94, believed to have mutated into a single 'Sangreal' clone. Always made with 50-70% whole bunches, and 60-70% new oak maturation for 18 months. Typical bright, deep hue; the bouquet exudes flowers (roses, violets), spices and a throbbing heartbeat of gently savoury dark fruits; the palate magically twists all these characters into a single silver-coated stream of red and blue fruits, the tannins no more than background haze, oak a slender frame. A gorgeous pinot of the highest category\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bright, deep red\/purple hue and a brilliantly fresh, lifted, intense violet and dark cherry aroma. Oak and stems are discreetly tucked away into the wine. It's more complex than the Farrside and more structured, with a firmer tannin finish that cleanses the palate and contributes to its superior length. Spicy, lingering aftertaste. A superb pinot. Drink 2016-2028.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong data-mce-fragment=\"1\"\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697389809,"sku":"","price":225.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2014_2ad47883-4a2f-4c5c-8e92-4525758c9569.jpg?v=1747804639"},{"product_id":"by-farr-sangreal-pinot-noir-2013","title":"By Farr Sangreal Pinot Noir 2013","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Another very different iteration of pinot, the multifaceted bouquet with both red and black fruits in play, the same perfumed vehicle as Farr Rising, the palate of remarkable elegance and finesse, with exactly the right balance between pure pinot fruit flavours and structure ex the whole bunches\u003cspan data-mce-fragment=\"1\"\u003e.”\u003c\/span\u003e  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The vineyard was planted in '94 to clones 114 and 115, believed to have mutated into a single 'Sangreal' clone. Always made with 50-70% whole bunches, and 60-70% new oak maturation for 18 months. \u003c\/span\u003eAnother very different iteration of pinot, the multifaceted bouquet with both red and black fruits in play, the same perfumed vehicle as Farr Rising, the palate of remarkable elegance and finesse, with exactly the right balance between pure pinot fruit flavours and structure ex the whole bunches\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Twenty-ish year old vines. A healthy dose of whole bunches. Astute winemaking. One of the stars of Australian wine. Opens tight. Dry tannin, controlling, lots of it, no escape. It would be an issue if the fruit wasn't so good. Said fruit comes at you in waves: charcuterie, fistfuls of spice, sour cherries, earth and ash. It's quite a parade to step into. A river of nuance to be swept along by. I sat on this over the course of three days, more by accident than by intention, and it drank exquisitely throughout. Closure : Cork. Drink : 2015 – 2023+.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Full red colour with a hint of purple in the rim; restrained but very appealing bouquet of red fruits, spices and dried herbs. It's rich and fruit-sweet on the palate, with quite high acidity adding zest and verve to the mouthfeel. This has a bit more whole-bunch character than the Farrside. Very long finish, a touch firmer in structure than the '13 Farrside, with a little more acid. Drink: 2016-2028.”\u003cstrong data-mce-fragment=\"1\"\u003e  Huon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697422577,"sku":"","price":235.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2013_d7f3990e-0709-4c08-80a4-571a04d0a990.jpg?v=1747804587"},{"product_id":"by-farr-sangreal-pinot-noir-2010","title":"By Farr Sangreal Pinot Noir 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Sangreal is characterised by its perfumed aromatics and silky more open-knit structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Dense and dark, big-boned and muscular, with ample fine-grained tannins and bright acidity giving life to the finish; needs time to fully integrate and reveal the truth within.”  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Sangreal vineyard was planted in 1994, making it our oldest vineyard. It lies on a north-facing slope and the soil composition is bluestone and overlaying limestone, with red ironstone colouring the surface. This is unlike our other vineyards, which are mostly black volcanic soil with heavy amounts of limestone on the surface. The vine rows run north-south, receiving full sun exposure throughout the day, resulting in more perfumed, prettier wines. This is always the first vineyard to be harvested. The clones used in Sangreal are 114 and 115, which we believe have mutated over time to become the 'Sangreal clone', now within its own microclimate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSangreal is consistently made with 70% whole bunch and aged in 70% new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That's what it's all about.\"  \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2010 edition of this wine has the same resonant, deep nose of dark cherries and plum fruits, some spice and a convincing array of complexity that's been carefully built into the mix. The palate's very dense and very long, great depth, beautiful freshness as it builds, pure red and dark cherry flavour, oak adds weight but serves rather than dominates. Experience shines through here once again\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, Jamessuckling.com.au – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep garnet; a dark and brooding wine, showing healthy oak, with liqueur soaked plums, bramble and cinnamon all prominent; the palate is dense and dark, big-boned and muscular, with ample fine-grained tannins and bright acidity giving life to the finish; needs time to fully integrate and reveal the truth within\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \"I remember the first time I tried Sangreal, someone had hidden it under the table at a trade tasting so it added to the mystique. Young, impressionable MB liked these kinds of clandestine hand-outs from sales reps, before he got wise to it... Anyway, the tussle between Farrside, Sangreal and Tout Pres for 'favourite By Farr' is often mooted. For me, it's an evolving discussion, but Sangreal does feel the most 'feminine' of the wines, often a touch looser knit and more generously perfumed. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTo 2010, and again with the expansive perfume – this time mulberry and dark cherries, lavender, sage and a faint echo of meat dripping-like game character. \u003c\/span\u003eThe palate shows its whole bunch card early; slippery, glossy acidity driving the fern-tinged purple fruit long through the palate. There is a prettiness here, not quite delicacy, but a lifted, spirited charge across palate that is at once chaotic and yet flavour bounces within confines of supple tannins. It's a wilder expression here, but very attractive. Journey along with the wine. Closure: Cork. Drink: 2012 – 2022.”\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697488113,"sku":"","price":265.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-sangreal-pinot-noir-2010_703d66ea-dcad-4a1f-b139-5bbe82eb7ba7.jpg?v=1747804493"},{"product_id":"by-farr-shiraz-2018","title":"By Farr Shiraz 2018","description":"\u003cp\u003e\u003cstrong\u003e\"I’m often asked who makes the best shiraz in Australia. I always include By Farr in my answer.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBy Farr Shiraz is Australian cool-climate shiraz par excellence, with more than a passing nod to the northern Rhône. Shiraz fruit comes from the original By Farr vineyard, planted in 1994. Special site, special winemaker, special wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Superfine, silky-soft tannins, seamless texture, tidy berries and spices to close. Refreshing acidity in balance. An exceptional, northern Rhône-style shiraz that is already drinking beautifully.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.\u003c\/p\u003e\n\u003cp\u003eThe original By Farr vineyard lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with 20% left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4% viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20% being new, and is bottled under vacuum.\"  \u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium to deep red colour with a good tint of purple. The bouquet is earthy and faintly peppery with a savoury note from wood-ageing, the brown-spice notes adding to the impression of sapidity. Superfine, silky-soft tannins, seamless texture, tidy berries and spices to close. Refreshing acidity in balance. An exceptional, northern Rhône-style shiraz that is already drinking beautifully. (Viognier 4%). Drink: 2020-2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A special wine. It's all tang and undergrowth, cherries and peppery spices but putting names to the individual flavours doesn't do the overall effect justice. This is a wine of fresh-faced beauty; it's a glance and a wink and a nod all rolled into one. How. It doesn't take you long into the first glass to start wondering how they did it. It tastes like a kind of magic\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Halliday Wine Companion – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697553649,"sku":"","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-shiraz-2018.jpg?v=1695859734"},{"product_id":"by-farr-shiraz-2014","title":"By Farr Shiraz 2014","description":"\u003cp\u003e\u003cstrong\u003e\"I’m often asked who makes the best shiraz in Australia. I always include By Farr in my answer.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBy Farr Shiraz is Australian cool-climate shiraz par excellence, with more than a passing nod to the northern Rhône. Shiraz fruit comes from the original By Farr vineyard, planted in 1994. Special site, special winemaker, special wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"A lifted, bright, fresh violets and spice, dark cherry and raspberry bouquet, with subtle vanilla and nutty oak hints. The palate is superbly elegant and finely-textured, intense and long while balanced and supple in texture. A superb cool-climate shiraz. The shiraz is Nick Farr's favourite of the latest releases.\"  Huon Hooke\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"\u003c\/strong\u003eA powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.\u003c\/p\u003e\n\u003cp\u003eThe original By Farr vineyard lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with 20% left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4% viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20% being new, and is bottled under vacuum.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"15+yo vines, hand-picked and sorted, 4% viognier co-fermented in open tanks, 20-22 days on skins, matured for 18 months in French oak (25% new). A very elegant shiraz reflecting its modest alcohol, the moderating effect of viognier, and gentle winemaking extraction. Spicy red fruits are already supple, and the balance of oak and tannins can't be faulted. Shortly put, it could be drunk tomorrow. Drink by 2039\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep, intense purple\/red colour and a lifted, bright, fresh violets and spice, dark cherry and raspberry bouquet, with subtle vanilla and nutty oak hints. The palate is superbly elegant and finely-textured, intense and long while balanced and supple in texture. A superb cool-climate shiraz. (Stalk inclusion is minimal this year. The shiraz is Nick Farr's favourite of the latest releases). Drink 2016-2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697586417,"sku":"","price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-shiraz-2014.jpg?v=1695859673"},{"product_id":"by-farr-shiraz-2020","title":"By Farr Shiraz 2020","description":"\u003cp\u003e\u003cstrong\u003e\"I’m often asked who makes the best shiraz in Australia. I always include By Farr in my answer.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBy Farr Shiraz is Australian cool-climate shiraz par excellence, with more than a passing nod to the northern Rhône. Shiraz fruit comes from the original By Farr vineyard, planted in 1994. Special site, special winemaker, special wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Plum and ripe cherries, then a bag of spice and pepper. The palate is soft and slinky, a velvet-like texture holding together a summer pudding aroma palette. Wonderfully savoury and aromatic at the same time.  While Pinot Noir takes the By Farr limelight, you would do yourself a great disservice overlooking this as some of the very best Shiraz grown in Australia - and, as such, terrifically undervalued.\"  Ben Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.\u003c\/p\u003e\n\u003cp\u003eThe original By Farr vineyard lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with 20% left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4% viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20% being new, and is bottled under vacuum.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eYouthful and bright in the glass. Beautiful, lifted aromas of blueberry, spice, cola, sap, nutmeg oak and dried flowers. Mid-weight, bright and lively on the palate, full of blue fruits, spice, bramble and briar. There's real purity and poise and the tannins and acidity are en pointe. Absolutely delicious! 2023-2035.\"  \u003cstrong\u003eAaron Brasher, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Plum and ripe cherries, then a bag of spice and pepper. The palate is soft and slinky, a velvet-like texture holding together a summer pudding aroma palette. Wonderfully savoury and aromatic at the same time.  While Pinot Noir takes the By Farr limelight, you would do yourself a great disservice overlooking this as some of the very best Shiraz grown in Australia - and, as such, terrifically undervalued.\"  \u003cstrong\u003eBen Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697651953,"sku":"","price":110.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-shiraz-2020.jpg?v=1695859889"},{"product_id":"cape-mentelle-cabernet-sauvignon-2001","title":"Cape Mentelle Cabernet Sauvignon 2001","description":"\u003cp\u003e\u003cstrong\u003ePhilip Rich's Top 20 wines of 2005\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e Philip Rich Top 10 Wines of the Past Decade \u003cbr\u003eTyson Stelzer's Top 500 Wines of 2005-2006\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWine industry pioneer David Hohnen established Cape Mentelle Vineyards in 1970. The 16ha Wallcliffe Vineyard was planted in the early 1970s and the winery's flagship Cabernet Sauvignon is sourced primarily from this Vineyard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Immensely powerful and complex cabernet. Its richness, perfectly handled and integrated oak, and supple, fine-grained and persistent tannins provide the structure for this wine to become even softer and more complex over the next 10 to 15 years – and makes it one of my favourite wines of 2005.\"  Philip Rich\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"This is a wonderful return to form for one of Margaret River's most illustrious names. Very deep in colour, this immensely powerful and complex cabernet\u003cspan\u003e has aromas of blackcurrant, licorice, cedar and olive tapenade; while the palate confirms how good this wine is. Its richness, perfectly handled and integrated oak, and supple, fine-grained and persistent tannins provide the structure for this wine to become even softer and more complex over the next 10 to 15 years – and makes it one of my favourite wines of 2005.\"  \u003cstrong\u003ePhilip Rich, Australian Financial Review - Top 20 Wines of 2005\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a real cabernet. It's not opulent, it's not over-ripe, it's not shiraz, and nor was it meant to be. It's fine and gravelly and strong in its aroma, there is nothing fragile here, and then the palate impales the initial impression and does not let it go anywhere: currants, yes, but moreso ash and cedar and gravel and bitterness, with dry dark chocolate appearing but only as stumps to the house of its stylish, long flavoured, anti-sweet, rakingly tannic body. In 12 to 15 years time, this wine will not only say something grand about Margaret River cabernet, but will match food like all-too-few others\u003cspan\u003e. Drink: 2015-2025.\u003c\/span\u003e\"\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCampbell Mattinson, \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e Winefront Monthly - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"From an exceptional vintage and weighing in with 15 percent alcohol, this is one of the biggest Mentelle cabs ever made. It's a wine of great power and concentration, which pushes alcohol to the limit but manages to preserve its varietal and regional integrity. Herbal, crushed-leaf and mint regional characters come with blackcurrant, linseed, toast and black olive flavours. It's a powerhouse, with a great deal of fruit sweetness, flesh and classic, firm Margaret River tannins bringing up the rear.\"\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e  Huon Hooke, Australian Gourmet Traveller Wine  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Cape Mentelle's return to prominence with cabernet sauvignon continues with this \u003c\/span\u003ealluringly complex and tightly crafted long-term wine. Its dusty, cigarboxy bouquet of cassis and dark plums, dark olives and cedar\/vanilla oak reveals meaty undertones and aromatic floral qualities. Smooth and silky, it's firm and fine-grained\u003cspan\u003e; a structured wine whose slightly closed and brooding core of blackberries, cassis and plums is tightly interwoven with tannin and oak. Drink 2013-2021+\"  \u003cstrong\u003eJeremy Oliver – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The best Cape Mentelle cabernet for years is \u003c\/span\u003eincredibly fine and elegant yet incredibly powerful and robust at the same time: it has utterly pristine regional\/varietal flavours of tiny blackcurrants and eucalypt as well as massive, tongue-hugging tannin and extraordinary length. Wow\u003cspan\u003e.\"  \u003cstrong\u003eMax Allen, The Weekend Australian\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"From the outstanding 2001 Margaret River vintage, the only thing this wine is lacking is time in the cellar to allow the oak to integrate and the fruit to come forward. This is an outstanding Cape Mentelle Cabernet which will be very long-lived. The bouquet is a concoction of chalky river pebbles, capsicum, dust, tobacco, geranium, bay leaf, tomato bush, coffee and dark chocolate aromas. Intense black currant and red cherry fruit is the driving force behind a beautifully structured palate, supported by fine, grippy, mouth-filling tannins. Excellent length; great wine. Rated identically when retasted on December 9. Best drinking around: 20011-2021.\"\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTyson Stelzer, Top 500 Wines 2005-2006 – 94 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Rich, gently savoury blackcurrant, earth and dark chocolate; medium to full-bodied; excellent tannin structure, good oak. No brett; \u003c\/span\u003elovely wine\u003cspan\u003e.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This is one of the best Cape Mentelle cabernets I've tasted in a long time – everything's right here. First, there's a hint of mint and lavender on the nose before a heady aroma of mixed berries, cassis, vanilla, dark chocolate and tobacco kicks in. It's very juicy, luscious and palate filling with the oak complementing not dominating and firm tannins to close. Still a bit closed, this wine needs time to develop, so be patient, for a year or two at least.\"  \u003cstrong\u003eJane Faulkner – The Age Good Life\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePhilip Rich's Top 20 wines of 2005\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTop 10 Wines of the Past Decade -\u003c\/span\u003e\u003cspan\u003e Philip Rich, Australian Financial Review\u003cbr\u003eTyson Stelzer's Top 500 Wines of 2005-2006\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cimg alt=\"Cape Mentelle Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CapeMentelleVineyard_1024x1024.png?v=1673954253\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle has over 150 hectares of its own vines across four vineyards within the Margaret River region. Primary plantings are cabernet sauvignon, semillon and sauvignon blanc, with smaller amounts of shiraz, chardonnay, merlot, cabernet franc and zinfandel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWallcliffe Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard. The three cabernet sauvignon blocks are cane pruned. Row spacing is mostly 3m, with 1.5 to 1.8m vine spacing with predominantly vertical shoot positioning trellising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTrinders Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvolving from the success of the Wallcliffe Vineyard, Trinders was developed on the eastern side of the Estate entry road in 1988 when Cape Mentelle purchased the 23ha site. Plantings are of semillon, sauvignon blanc, cabernet sauvignon, cabernet franc, merlot and shiraz. This block has been the testing ground for many early 'alternative' methods, including making and incorporating compost for vine nutrition, undervine weeding and minimal chemical use for pest and disease control. Numerous trellis systems have been tried in the past. Vertical shoot positioning is now used in most of the vineyard to facilitate ripening by keeping the canopies upright and ensuring even sun exposure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapman Brook Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChapman Brook boasts some of the best growing sites in the region. The undulating slopes help to create wines of uncompromised freshness. The 40ha Chapman Brook Vineyard is located 20 km southeast of the Margaret River township with a predominantly easterly aspect and some southeast and northeast slopes. Varying depths of sandy loam topsoil overlie ironstone gravel with varying degrees of heavy clay subsoil. This vineyard was planted in the early 1990s, mostly to white varieties - sauvignon blanc, semillon, chardonnay and viognier. The GinGin chardonnay clone is planted here along with some newer clones (5, 76 and 95) of the main varieties. Vertical shoot positioning is used throughout this challenging vineyard with 2m vine spacing and row spacing and unilateral cordons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCrossroads Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrossroads Vineyard is the youngest site, but also one of the strongest performers. Planted in 2003, its ancient lateritic soils are home to sauvignon blanc, semillon, and chardonnay, as well as shiraz and small amounts of petit verdot, zinfandel and grenache.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"David Hohnen Cape Mentelle\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DavidHohnenCapeMentelle_1024x1024.png?v=1673955201\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eDavid Hohnen\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWine industry pioneer David Hohnen and his brothers Mark and Giles established Cape Mentelle Vineyards in 1970. The winery takes its name from the nearby Cape, named after two notable French scientists, geographer Edmund Mentelle and his cartographer brother Francois-Simon, \u003c\/span\u003e\u003cspan\u003ewho charted the coast of Western Australia in 1801. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with the planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Cape Mentelle won the coveted Jimmy Watson Memorial Award for the best one-year-old dry red wine, and cemented its position as a premium winery with another win in 1984. Their Cabernet Sauvignon is widely regarded as one of Australia's leading cabernets.\u003c\/p\u003e\n\u003cp\u003eAnother wine to become a core part of the winery's portfolio was the distinctive Zinfandel. David Hohnen had studied wine at Fresno State University in California and was captivated by this robust variety. The 1972 plantings at Cape Mentelle were one of the first commercial vineyards of the variety in Western Australia.\u003c\/p\u003e\n\u003cp\u003eThe area under vine increased with the establishment of the 23ha Trinders Vineyard in 1988, followed by the Chapman Brook Vineyard in the early 1990s. By this time Cape Mentelle had a well-established reputation in the Australian market. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Cape Mentelle is part of Paragon Wine Estates owned by Endeavour Group Limited.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697848561,"sku":"","price":175.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cape-Mentelle-Cabernet-Sauvignon-2001_eaeabdba-6425-4464-a57b-309a38b4edf5.jpg?v=1698963989"},{"product_id":"cape-mentelle-cabernet-sauvignon-1999","title":"Cape Mentelle Cabernet Sauvignon 1999","description":"\u003cp\u003eWine industry pioneer David Hohnen established Cape Mentelle Vineyards in 1970. The 16ha Wallcliffe Vineyard was planted in the early 1970s and the winery's flagship Cabernet Sauvignon is sourced primarily from this Vineyard. The 1998 Cape Mentelle Cabernet was voted the best cabernet in Australia by Gourmet Traveller Wine. The follow-up 1999, from the \"Vintage of the Century\" in Margaret River, follows in its footsteps.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This is a delicious, age-worthy, silken, medium-weight cabernet boasting glistening pools of blackcurrant and olive paste flavour. There's a passing cuddle of vanilla and coffee bean oak, but at its core there's lots of lovely, rich, ripe, flooding varietal flavour, which persists. Tannins are beautifully ripe.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"A wine played in two parts. At once meaty, wild and leathery, but also with a tightly-knit underswell of succulent, brightly flavoured small berry fruits. There's a herbal, capsicum-like note to its briary aromas of cassis and raspberries, with earthy regional influences and cedar\/vanilla oak qualities playing second violin. It's long and firm, packed with distinctive small fruits before an astringent and drying finish of pliant tannins. It has aged superbly and has many, many years ahead. Drink 2019-2029+.\"  \u003cstrong\u003eJeremy Oliver – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This has to be one of the most reliable brands in Australia, consistently turning out wines of amazing quality from a wide array of grape varieties. The semillon sauvignon blanc blend is invariably brilliant, the chardonnay, a varietal tour de force, while the shiraz and the zinfandel are always memorable and immensely satisfying. But for founding winemaker, Davis Hohnen, it's the cabernet sauvignon that's his 'holy grail', his continued quest for a dry red to stand with classified Bordeaux. The 1999 is a classy wine featuring all manner of cabernet characters from blackcurrant through coffee, cedar, briary wood to green herbs and a hint of capsicum. \u003c\/span\u003eA very serious wine, dense and profound with a cellaring future of at least ten years. Definitely gold medal standard on my card\u003cspan\u003e.\"  \u003cstrong\u003ePaddy Kendler  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Seriously good, tall poppy wines like Cape Mentelle cabernet always have the detractors breathing down their neck and with the hiccup of the 1997 non-release those detractors have had a bit of free time. The rot stops here. This is a delicious, age-worthy, silken, medium-weight cabernet boasting glistening pools of blackcurrant and olive paste flavour. There's a passing cuddle of vanilla and coffee bean oak, but at its core there's lots of lovely, rich, ripe, flooding varietal flavour, which persists. Tannins are beautifully ripe, it's drinking remarkably well now, and if the 14.5% alcohol wasn't showing I would have marked it higher!\"  \u003cstrong\u003e\u003cspan\u003eCampbell Mattinson, \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e Winefront Monthly - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CapeMentelleVineyard_1024x1024.png?v=1673954253\" alt=\"Cape Mentelle Vineyard\"\u003e\u003c\/strong\u003e\u003c\/span\u003eCape Mentelle has over 150 hectares of its own vines across four vineyards within the Margaret River region. Primary plantings are cabernet sauvignon, semillon and sauvignon blanc, with smaller amounts of shiraz, chardonnay, merlot, cabernet franc and zinfandel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWallcliffe Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard. The three cabernet sauvignon blocks are cane pruned. Row spacing is mostly 3m, with 1.5 to 1.8m vine spacing with predominantly vertical shoot positioning trellising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTrinders Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvolving from the success of the Wallcliffe Vineyard, Trinders was developed on the eastern side of the Estate entry road in 1988 when Cape Mentelle purchased the 23ha site. Plantings are of semillon, sauvignon blanc, cabernet sauvignon, cabernet franc, merlot and shiraz. This block has been the testing ground for many early 'alternative' methods, including making and incorporating compost for vine nutrition, undervine weeding and minimal chemical use for pest and disease control. Numerous trellis systems have been tried in the past. Vertical shoot positioning is now used in most of the vineyard to facilitate ripening by keeping the canopies upright and ensuring even sun exposure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapman Brook Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChapman Brook boasts some of the best growing sites in the region. The undulating slopes help to create wines of uncompromised freshness. The 40ha Chapman Brook Vineyard is located 20 km southeast of the Margaret River township with a predominantly easterly aspect and some southeast and northeast slopes. Varying depths of sandy loam topsoil overlie ironstone gravel with varying degrees of heavy clay subsoil. This vineyard was planted in the early 1990s, mostly to white varieties - sauvignon blanc, semillon, chardonnay and viognier. The GinGin chardonnay clone is planted here along with some newer clones (5, 76 and 95) of the main varieties. Vertical shoot positioning is used throughout this challenging vineyard with 2m vine spacing and row spacing and unilateral cordons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCrossroads Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrossroads Vineyard is the youngest site, but also one of the strongest performers. Planted in 2003, its ancient lateritic soils are home to sauvignon blanc, semillon, and chardonnay, as well as shiraz and small amounts of petit verdot, zinfandel and grenache.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DavidHohnenCapeMentelle_1024x1024.png?v=1673955201\" alt=\"David Hohnen Cape Mentelle\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eDavid Hohnen\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWine industry pioneer David Hohnen and his brothers Mark and Giles established Cape Mentelle Vineyards in 1970. The winery takes its name from the nearby Cape, named after two notable French scientists, geographer Edmund Mentelle and his cartographer brother Francois-Simon, \u003c\/span\u003e\u003cspan\u003ewho charted the coast of Western Australia in 1801. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with the planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Cape Mentelle won the coveted Jimmy Watson Memorial Award for the best one-year-old dry red wine, and cemented its position as a premium winery with another win in 1984. Their Cabernet Sauvignon is widely regarded as one of Australia's leading cabernets.\u003c\/p\u003e\n\u003cp\u003eAnother wine to become a core part of the winery's portfolio was the distinctive Zinfandel. David Hohnen had studied wine at Fresno State University in California and was captivated by this robust variety. The 1972 plantings at Cape Mentelle were one of the first commercial vineyards of the variety in Western Australia.\u003c\/p\u003e\n\u003cp\u003eThe area under vine increased with the establishment of the 23ha Trinders Vineyard in 1988, followed by the Chapman Brook Vineyard in the early 1990s. By this time Cape Mentelle had a well-established reputation in the Australian market. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Cape Mentelle is part of Paragon Wine Estates owned by Endeavour Group Limited.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697881329,"sku":"","price":160.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cape-Mentelle-Cabernet-Sauvignon-1999_a9e130b7-ea51-4157-8262-f833a1e326be.jpg?v=1698963816"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/collections\/b2.jpg?v=1659076229","url":"https:\/\/canterburywines.au\/collections\/all.oembed?page=45","provider":"Canterbury Wines","version":"1.0","type":"link"}