{"title":"andrew dalton","description":null,"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":"felton-road-bannockburn-pinot-noir-2019","title":"Felton Road Bannockburn Pinot Noir 2019","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"If Central Otago was the Côte de Nuits, then Bannockburn would likely be Vosne-Romanee and I'm going to hang it right out and say that Felton Road would be the top gun, the DRC.\"  James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Felton Road Bannockburn Pinot Noir is a blend from The Elms, Cornish Point, Calvert and MacMuir vineyards. The different vineyards and blocks are vinified separately and are recombined at the time of racking out of barrel just prior to bottling.  It is this mix of vineyard origin and vine age that provides the wine with many layers of flavours and textures.   \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Attractive aroma with floral and berry notes that repeat on the palate and are joined by ripe stems, dried herb and spicy oak flavours. Quite a firmly-structured pinot with peppery tannins and obvious cellaring potential. Good intensity and a lingering finish. A distinctive wine with a character all of its own.\"  Bob Campbell MW\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe modern gravity fed winery receives 100% estate grown fruit from its four vineyards that are all farmed biodynamically and are fully certified by Demeter. There is minimal intervention in the winemaking. Ferments are spontaneous from the wild or indigenous yeasts that are in the vineyards and winery. \u003cspan data-mce-fragment=\"1\"\u003eThe 2019 Bannockburn Pinot Noir \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecomprises 20% whole bunch and spent 13 months in 27% new French oak barrels from artisan Burgundian coopers. It was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eneither fined nor filtered.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Dark raspberry, hints of the leaves as well, with a touch of old cedar wood panelling. The palate is viscous and concentrated, displaying cane fruits that deftly integrate with an alluring savouriness. Fine, long tannins with no shortage of chew, but no harshness. This is at a level way above its Bannockburn \"village” designation, being a blend of our four primely situated vineyards. A serious wine with considerable definition and poise.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFelton Road\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Great colour and concentration with a distinctive purple rim and hue. On the nose - dark fruited, quite intense and complex with aromas of raspberry and dark cherry, pure black currant then layers of brown spices. No mistaking the energy. The minerality message is quite strong with silty crushed rock suggestions. There's a fine savoury core alongside the fruit with dried herb and whisper of thyme. On the palate - youthful, tense, loaded with energy and vibrato, fruit flavours reflect the nose, a nut and toasty wood layer then medium+ acidity and polished tannin textures. An excellent example, reflective of a great vintage and worthy of your investment. Best drinking from 2022 through 2028+.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCameron Douglas, camdouglasms.com – 96 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"A rich and rather decadent nose of ripe strawberry, smoke and grilled meat follows through to a full body with layers of ripe tannins and a juicy, succulent finish. Just a hint of grilled orange to the bacon. Drink now or hold.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNick Stock, JamesSuckling.com – 96 points\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAttractive aroma with floral and berry notes that repeat on the palate and are joined by ripe stems, dried herb and spicy oak flavours. Quite a firmly-structured pinot with peppery tannins and obvious cellaring potential. Good intensity and a lingering finish. A distinctive wine with a character all of its own.\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Drink: 2019-2027\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e.\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBob Campbell MW, The Real Review - 96 points \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\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\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"The famous winery's 'standard' pinot noir is a distinguished wine, blended from its four sites in the district. Barrel-aged, it is fragrant, deeply coloured and mouthfilling, with concentrated cherry, plum and spice flavours. Gently seasoned with nutty oak, it has supple tannins and a finely poised, harmonious finish.\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e New Zealand Listener Magazine  ★★★★★\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Generous and juicy wild strawberry, cranberry and spiced cherry flavors start off flashy and mouthwatering, but then settle into a harmonious mix of spicy tobacco, clove and oolong tea notes, with details of chicory and forest floor that linger on the long, expressive finish. Drink now through 2034.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMaryAnn Worobiec, Wine Spectator - 94 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadVineyards_e3b68629-e4ec-45b3-9db7-15a99ff6ae63_1024x1024.jpg?v=1694143628\" alt=\"Felton Road Vineyards Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Elms (14.7ha), \u003c\/span\u003e\u003cspan\u003eCornish Point (7.6ha), Calvert (4.6ha) and MacMuir (5.1ha). The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eThe Elms Vineyard (14.7ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg alt=\"Felton Road The Elms Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsVineyard_1024x1024.jpg?v=1694396275\" style=\"margin-top: 100px; margin-bottom: 30px; margin-left: 40px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe Elms Vineyard, at the end of Felton Road, lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush, which started in 1862. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until 1991 when Stewart Elms discovered the site's potential for great Pinot Noir, Chardonnay and Riesling. He started to plant in 1992 and Felton Road began.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyard was originally planted over two phases: Blocks 1-9 were planted from 1992-1994 at vine densities of 2667 vines\/ha and Blocks 10-13 were planted in 2001 with vine densities of 4000 vines\/ha. Replanting of Blocks continues where we feel new plant material and higher density will outperform vine age. The vineyard is comprised of 7.7 ha of Pinot Noir, 4.9 ha of Chardonnay and 2.1 ha of Riesling. A wide variety of clones and rootstocks has resulted in a complex patchwork of viticultural trials. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard has two principal soil types. Our preferred soil for Pinot Noir is the deep swathe of Waenga soils that form a bench at the base of the hills. The parent rock is schist and tertiary sediments and the soils have developed on fan detritus from schist alluvial materials with an average 40cm cover of wind accumulated loess. Deeper down there are fine dendritic calcium carbonate accumulations overlying fine gravels and lake-bed sediments. The roots can easily penetrate through the profile and can be readily found at depths of three metres on 15 year old vines. The Waenga soils are of moderate fertility with good water holding capacity. The Lochar series is another fan soil of schist gravels with a thin loess covering. The schist gravels can be seen coming all the way to the surface and reach depths of three metres and more.The very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. It is on these soils where we plant Chardonnay and Riesling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the complex variation in soil, slope, elevation and aspect; fruit from The Elms Vineyard is very varied in personality. Pinot Noir from the deepest parts of our Waenga soils in Block 3 display power and complexity. The same bench extends across into Block 5, which also includes a band of clay in the middle and Lochar gravels at the very south of the Block. This generates a unique finesse and depth to the wine. The east sloping Block 2 (and Block 4) is entirely comprised of Lochar gravels and is ideal for Chardonnay and Riesling, while the heavier soils give extra weight to Riesling in Block 1. Block 6, is again, Lochar gravels but on a steeper north facing slope. Farther up the valley nestled against the steeper hills to the south and west, a swathe of heavy Waenga soil occurs again in Blocks 10 and 11.These Blocks are later ripening due to losing the sun earlier and their higher elevation (330 metres compared to 260m of Block 2).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eCornish Point Vineyard (7.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" alt=\"Felton Road Cornish Point Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" data-mce-fragment=\"1\"\u003e\u003cspan\u003eCornish Point is an old gold miners’ settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water. The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This unique location, as well as the proximity to the lake; both help minimise frost.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the low elevation (193-202 metres) and proximity to the lake, fruit from Cornish Point is often the first pick of our harvest (although some Blocks on the heavier soils pick somewhat later). The resulting wines display dense and dark fruit, with warm and inviting textures from usually softer acidities and rounded, well-formed tannins. The bouquet is particularly intense from this vineyard: floral and deep fruit notes predominating. Flavours are always in the dark end of the spectrum, with pronounced secondary notes rather than simple primary fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils are comprised entirely of the Manuherikia series classified as “moderately deep fine sandy loams”. They are a low terrace soil of windblown origin (loess soils) lying on bands of terrace river gravels and older silts. The soils date from the retreat of the glaciers up the Cromwell valley over 20,000 years ago. Deeper down there is clay and significant calcium carbonate deposits agglomerating alluvial pebbles. The depth of the silt loam top soil is quite consistent across the Block at 40cm. There is a small area (Blocks 23, 24 \u0026amp; 25) of more shallow soils on the steeper section rising up against the rocky bluffs of the southern boundary. Although the edges of Cornish Point were eroded by sluicing or other diggings, the vineyard itself is undisturbed soils.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is planted in 18 different clone and rootstock combinations, separated into 25 Blocks. Rows are orientated to 345 degrees so the vines receive an extra hour of morning sun and one less of the hotter afternoon sun. A row width of 2.2 m and vine spacing of 1.13 m results in 4040 vines per hectare. The plants are on three rootstocks: 101.14, Riparia Gloire and 3309 as well as eight Blocks planted to own roots. Clones of Pinot Noir are B114, B115, B667, B777, Abel, AM10\/5, UCD 5, and UCD 6. A small amount of B95 Chardonnay is also planted. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCalvert Vineyard (4.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\" alt=\"Felton Road Calvert Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalvert Vineyard is located just two km east of the Elms Vineyard on Felton Road. The gentle north-east facing slope lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. The tailraces of Bailey’s and Pipeclay Gullys’, that carried away massive amounts of sluiced gold workings, flank the vineyard to the west and east respectively and provide helpful cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes prior to the planting of vines in 2001. Felton Road started leasing the entire Calvert Vineyard in 2001 (10.2ha) and in 2013 purchased outright the Willows, Springs and Aurum Blocks totalling 4.6 ha of Pinot Noir.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its low elevation (215-228 metres) and even soil distribution, the grapes ripen early and very consistently at Calvert Vineyard. Normally, the fruit ripens earlier than The Elms Vineyard due to its lower elevation, more sunshine (less shading from the western hills), Dijon clones and range of rootstocks. The wines have excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is comprised entirely of the Bannockburn soil series classified as \"deep silt loams.\" The soils are consistent across and down the slope except a heavier; more silt laden component appearing in the south-eastern corner (Willows Block). The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands along with quartz and fine schist gravels. There is a shallow 20-25cm coating of loess on the surface. Deep down (over 1-2m) there are fine sandy loams and bands of sands, silts and rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. Despite their dense texture, there are no impenetrable layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road designed and planted the Aurum, Willows and Springs Blocks in 2001 to three clones of Pinot Noir (B667, B777, B115). Planting density is 3500 vines\/ha with three different rootstocks (3309, 101.14, Riparia Gloire). Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMacMuir Vineyard (5.1ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Felton Road MacMuir Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadMacMuirVineyard_1024x1024.jpg?v=1694232834\"\u003eMacMuir Vineyard is located just one km east of The Elms Vineyard on Felton Road. It is a gentle north facing slope that lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. MacMuir was originally part of the Calvert property and farmed by Felton Road since 2001. The land was being used to produce various crops of hay and straw for use in our compost, mulch and winter feed for animals, as well as a small productive nut orchard.  In 2010, Felton Road purchased the land from the Calvert family and planting began in 2012 after an extensive period of preparing the soils to optimise soil structure and fertility. Nigel Greening, Felton Road’s owner, is the son of a Muir clan member: Betty Muir, hence the title MacMuir (son of a Muir).Bannockburn seems to have a historic connection to the clan with the eastern half of Bannockburn being known as the Cairnmuir arm, and a number of vineyards in Bannockburn already sporting the Muir name.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the high density planting, diverse range of clones and vine material and heavy silt soils, MacMuir offers a range of complex fruit characters. The low lying vineyard (elevation 216-224 metres) is relatively sheltered and warm with excellent ripening potential. The even soil distribution minimizes variation within and across blocks ensuring consistency of fruit quality and character. The wines show excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality in a similar fashion to Calvert: not surprising considering they share the same soil type and their close proximity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils at MacMuir are comprised of the Bannockburn series classified as \"deep silt loams.\" The consistent north facing slope provides a very uniform soil profile. Only towards the northern boundary, closer to the Kawarau River, do alluvial gravels start making an appearance at depths of around 1.5m. The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands, along with quartz and schist gravels. There is a strong coating of fertile loess on the surface. Deep down (over 1.5-2m) there are fine sandy loams and bands of sands, silts and well-rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMacMuir features our first plantings of the recently released Dijon clones 828 and 943. All remaining vine material was selected from our own vineyards from preferred and monitored mother vines. It is therefore a somewhat “massal” planting of Pinot Noir (from parent vines of UCD 5, Abel, AM10\/5, B114, B115, B667, B777). Planting density is 4667 vines\/ha with the rootstock 3309 used throughout. Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\u003cimg alt=\"Felton Road, Bannockburn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoad_1024x1024.jpg?v=1694220424\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFelton Road, the winery that made Bannockburn famous\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCentral Otago on New Zealand’s South Island is famous for wine, especially 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 recognition.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\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 (refer the maps below).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn sub-region\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThis part of Central Otago has a distinctive semi-continental climate, found nowhere else in New Zealand.  Being the furthest inland one can be in New Zealand, it is one of the hottest, coldest and driest regions in New Zealand. Maximum summer air temperatures can reach 38°C and winter minimums of -10°C. The diurnal temperature range is typically 15 to 20°C and can be as great as 30°C (30°C during the day and down to 0°C at nights) in the weeks leading up to harvest: unusually high and a key reason for the intense varietal character, palate profile and fresh acidities typical of the region. Rainfall is very low with an annual average of 400mm that normally falls equally throughout the year and along with the low humidity, results in very low disease pressure.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bannockburn is Central Otago’s vinous sweet spot. I wrote this many years ago after tasting an extensive selection of pinot noir from Central Otago. That statement is as valid today as it was nearly two decades ago. Bannockburn wines achieve a consistency that must be the envy of winemakers in many other Central Otago subregions. It is an overstatement to say that Bannockburn doesn’t do bad vintages, but the sub-region certainly seems to ripen its grape crop with relative ease, although it is hard to generalise about an area that boasts many different soil types and vineyard aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlthough vintage, vineyard site and winemaking techniques blur regional definition, I do think that Bannockburn has a distinctive fruit-forward style that distinguishes it from other Central Otago subregions. I often find opulent plum and dark cherry flavours and a very attractive Musigny-like texture. That was particularly evident in the recent Central Otago new release tasting where we tasted 76 samples of pinot noir grouped by vintage and subregion. The seven Bannockburn wines from 2017 and the 12 wines from 2016 all showed discernible subregional characters that I would describe as plump, silken textures with plum and cherry flavours together with a suggestion of spice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eI then asked Blair Walter, Felton Road's winemaker, if he could describe the climatic\/geographic features that make Bannockburn so special. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"The soils in Bannockburn are very variable: 10 different soil types are described along the 3km length of Felton Road making it hard to generalise. I believe the heavier textured soils (with more silt and clay) offer a more velvet-like tannin to the wines. Bannockburn has many gentle north-facing slopes with a predominance of heavy silt soils. Also, these north-facing slopes have accumulated reasonable A horizons from the wind-blow loess that has blown down the valley from the dominant northerly winds. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe heavier soils are interesting as they can help retard the ripening, which nowadays in a warmer subregion with warmer vintages than 20-25 years ago, is positive. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn has a climate that can ripen easily (shared with other Cromwell Basin subregions), so ripeness of fruit is always a feature with dark cherry and sometimes black plum characters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSitting up against the Carrick Range, the western part of Bannockburn often receives higher rainfall. While not normally something that is seen as positive for vineyards, when you receive such low annual and growing-season rainfall in the first instance, higher rainfall is seen as positive. We sometimes need to utilise irrigation in dry periods and we find the seasons with the higher level of rainfall are almost always our best. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlso, an interesting point is that the subregion was relatively easy to define: bordered by the Kawarau River to the north, arcing from the west from the exit of the Kawarau Gorge to the east at the entrance to the Cromwell Gorge, with the 400m elevation line to the south. Beyond this, it is regarded as too cool, and the fact that there is almost no plantable land as the hillsides become too steep, rocky, soilless, wind-exposed and potentially difficult to get water to.\" \u003c\/span\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: #808080;\"\u003eBob Campbell MW, The Real Review\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Central Otago wine sub-regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CentralOtagowithrelief_7a5db800-ef9b-4b7f-b2a7-09fd1c3cdb3c_1024x1024.jpg?v=1694402420\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadwinemakerBlairWalter_1024x1024.jpg?v=1694151570\" alt=\"Felton Road winemaker Blair Walter\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road winemaker Blair Walter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road is located in Bannockburn, Central Otago, New Zealand; the most southerly wine growing region in the world. The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. The latitude of 45 degrees south is similar to Oregon's Willamette Valley and some of the finest wine regions of France. In addition, the climate has a number of characteristics that seem to be particularly favourable to Pinot Noir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road was purchased in 2000 by Nigel Greening, a self-described Pinot Noir addict from England and has been farmed organically and biodynamically since then. Felton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are The Elms, Cornish Point, Calvert and MacMuir. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 14.7 hectare Elms vineyard was selected by Stewart Elms in 1991 and planted the following year. It is a gentle north-facing valley, one of the few in Bannockburn to escape the attention of the gold miners. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Around half of the vineyard is planted with Pinot Noir, the rest with Chardonnay and Riesling. This vineyard defines the core of Felton Road's wines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 7.6 hectare vineyard nearby at Cornish Point was planted in 2000 and is dedicated mostly to Pinot Noir, with 0.3 ha of Chardonnay. There are 18 different combinations of Pinot Noir clones and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory possibilities of Pinot Noir and its possibilities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e.6 hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCalvert Vineyard, made up of the Willows, Springs and Aurum Blocks, was originally part of the Calvert property and was planted entirely to Pinot Noir in 2001 by Felton Road. It was leased from 2001 to 2013 when it was purchased by Felton Road.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road started leasing the entire Calvert Vineyard (10.2 ha) in 2001, and in 2013, when the vineyard came up for sale, purchased outright the Willows, Springs and Aurum Blocks (4.6 ha) which are planted solely to Pinot Noir. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSituated just west of the Calvert vineyard is the \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e5.1\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eMacMuir vineyard which was also originally part of the Calvert property. It was purchased by Felton Road in 2010 and planted to Pinot Noir in 2012.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, and no fining or filtration, allow the unique vineyard characters to further express their considerable personality. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are planted at vine densities of between 2700 to 4000 vines\/ha, with more recent plantings up to 5000 vines\/ha.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker is Blair Walter, who studied at Lincoln University and Oregon State University before working in New Zealand, Australia, Oregon, Napa Valley, and Burgundy. The philosophy is to let the fruit speak for itself: gentle handling and as little intervention as possible. The wine is given a helping hand to express itself. In order to best preserve this personality, all wines are bottled with screwcap closures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSince the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation. Despite the fame, a gentle philosophy drives Felton Road. For example, owner Nigel Greening believes that growth is by its own definition, unsustainable. In 2001, he decided that Felton Road would never grow beyond 400 barrels (150,000 bottles).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896839573745,"sku":"","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/felton-road-bannockburn-pinot-noir-2019.jpg?v=1698967367"},{"product_id":"hennings-the-lone-vine-shiraz-2016","title":"Hennings The Lone Vine Shiraz 2016","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThis exceptional vineyard is located in the Colbinabbin area at the northern end of the Heathcote region and lies on the famed red Cambrian soil strip. \u003c\/span\u003e\u003cspan\u003eHennings Vineyard was one of the first vineyards planted in the Heathcote region in the early 1860s. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eWines were made until the 1920s when the vineyard was abandoned. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt wasn't until 1998 when Daryl Rathjen decided to replant the vineyard on the same original site that production started again. The wine is made by David and Liam Anderson from Wild Duck Creek.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The standard offering shiraz from Hennings is no slouch, but the reserve Lone Vine is in another league again. It has an extra degree of intensity and structure and another dimension to the luscious blackberry and plum fruit. The 2016 has colossal fruit weight and is Grange-like in stature but is also an exercise in harmony from start to finish; the palate smooth, velvety and long, the oak handling exemplary and the tannins perfectly balanced. Simply sensational, my red wine of the year. Vive la Heathcote!\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Lone Vine Shiraz is Hennings' flagship shiraz. Fruit is sourced from the best part of the vineyard and these 6 rows are cropped at very low levels - around 1 tonne to the acre. The fruit is hand-picked and the wine is matured for 18 months in French oak barriques \u003cspan data-mce-fragment=\"1\"\u003e(100% new) and bottled with minimal fining and filtration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Henning Rathjen planted the original vineyard in the late 1860's and one 'lone vine' remains on our property. This premium wine is a link to our historical past. It is minimally fined and filtered to maximise flavour and concentration. It displays the customary Hennings deep colour with intense blackberry jube, spice, anise and cedary oak characters. Fabulous palate weight, power, intensity, silky dry tannins with an incredibly long finish. Decant if drinking now or cellar up to 20 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHennings\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\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The standard offering shiraz from Hennings is no slouch, but the reserve Lone Vine is in another league again. It has an extra degree of intensity and structure and another dimension to the luscious blackberry and plum fruit. The 2016 has colossal fruit weight and is Grange-like in stature but is also an exercise in harmony from start to finish; the palate smooth, velvety and long, the oak handling exemplary and the tannins perfectly balanced. Simply sensational, my red wine of the year. Vive la Heathcote!\"\u003cstrong data-mce-fragment=\"1\"\u003e  Nick Munday, Canterbury Wines - 98+ 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\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\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\/HenningsWines_1024x1024.png?v=1675986505\" alt=\"Hennings Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eHennings Vineyard was one of the first vineyards planted in the Heathcote region in the early 1860s. It is part of a family owned farm that was established in 1858 by Henning Rathjen, an early German settler. The vineyard is located in the Colbinabbin area at the northern end of the Heathcote region, some 40km north of the Heathcote township. Wines were made until the 1920s when the vineyard was abandoned.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt wasn't until 1998 when Daryl Rathjen decided to replant the vineyard on the same original site that production started again.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe 20 acre vineyard is planted predominantly to Shiraz clones pt23 and 1654 and lies on the ancient Cambrian soil for which Heathcote is famous. This soil is among the oldest in the world at over 500 million years old, and apart from being deep and fertile, it has excellent moisture retention which lessens the need for irrigation. The wine is made by David and Liam Anderson from Wild Duck Creek, who employ traditional winemaking techniques - minimal handling, whole berry basket pressing and fermentation with natural yeasts. The reds are matured in quality French oak and bottled with minimal fining and filtration.\u003c\/p\u003e\n\u003cp\u003eHennings produce two Heathcote Shirazes, a standard estate Shiraz and the flagship 'The Lone Vine' Shiraz. Both wines are truly great examples of Heathcote shiraz; full-bodied, voluptuous and powerful wines that display great intensity and balance. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896848158961,"sku":"","price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hennings-the-lone-vine-shiraz-2016_aa9fd890-ba07-4d50-9932-8a987f60c156.jpg?v=1696899540"},{"product_id":"monchiero-langhe-nebbiolo-doc-2015","title":"Monchiero Langhe Nebbiolo DOC 2015","description":"\u003cp class=\"MsoNormal\"\u003eAzienda Agricola Monchiero is one of the best kept secrets of Piedmont. Nestled in the picturesque commune of Castiglione Falletto in the Barolo region, it is surrounded by some of the greatest terroir you will find in all of Piedmont. There's a belt of vineyards in Castiglione Falletto that some refer to as the Chambolle-Musigny of Piedmont and Monchiero sits right within this patch. The wines from this exceptional producer are complex and elegant, with incredible balance and purity of fruit.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFruit for the Langhe Nebbiolo comes from vineyards located in the township of Castiglione Falletto. The parts of these vineyards that aren't within the Barolo appellation go under the Langhe Nebbiolo name. The vast majority of the fruit is from just one site, a vineyard in between the Monprivato and Bricco Boschis crus - outrageous terroir for Langhe Nebbiolo. \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"A very good vintage in Piedmont, is 2015. Lovely perfume here, a bit of liquorice root and potpourri, red fruits mainly. Medium to full bodied, fresh and red fruited, plenty of open-weave grainy tannin with a fine sandy grip on the long finish. Good now, though I suspect it has a little bit more to offer.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Some élevage in wood is allowed, from about six months to a year. The Langhe Nebbiolo has a fine structure, for all intents a Barola but with a very different élevage. The terrain veers slightly towards the colder parts of the vineyard, so the wine doesn't acquire the characteristic Barolo features. It does however have this excellent structure and very good acidity that reward the drinker after just a few months of barrel ageing.\"  \u003cstrong\u003eVittorio Monchiero\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Vittorio Monchiero discusses his Langhe Nebbiolo\" href=\"https:\/\/player.vimeo.com\/external\/331454361.hd.mp4?s=258a6e6edbadee324e6877a99e7775ef3a7abb7e\u0026amp;profile_id=175\" target=\"_blank\"\u003e\u003cimg style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Monchiero_Langhe_Nebbiolo_Video_480x480.jpg?v=1716549339\" alt=\"Vittorio Monchiero discusses his Langhe Nebbiolo\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Monchiero_Langhe_Nebbiolo_Video_480x480.jpg?v=1716549339\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eVittorio Monchiero discusses his Langhe Nebbiolo\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I love this wine. \u003cspan data-mce-fragment=\"1\"\u003eFragrant l\u003c\/span\u003eifted cherry fruit aromas lead into a beautifully balanced palate of morello cherry, fennel seed and savoury, spicy notes. Fine, supple, sophisticated tannins round off the very long palate. Will cellar for well over a decade. 2015 is a superb year in Piedmont and it shows in this wine that the Monchiero family calls 'baby Barolo'. Great value.\"  \u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eNick Munday, Canterbury Wines - 95 points and Special Value Wine  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI Symbol',sans-serif; mso-bidi-font-family: 'Segoe UI Symbol'; color: #f9e00c;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI Symbol',sans-serif; mso-bidi-font-family: 'Segoe UI Symbol'; color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #f9e00c;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #f9e00c;\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A very good vintage in Piedmont, is 2015. This producer is based in Castiglione Falletto. Lovely perfume here, a bit of liquorice root and potpourri, red fruits mainly. Medium to full bodied, fresh and red fruited, plenty of open-weave grainy tannin with a fine sandy grip on the long finish. Good now, though I suspect it has a little bit more to offer\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2017-2027+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 92+ 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 – 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\u003e\u003cstrong\u003ePiedmont Nebbiolo\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Piedmont wine region is located in the north-west corner of Italy. The name Piemonte means \"at the foot of the mountains\", the mountains in this case being the Alps. Piedmont is just Italy’s seventh largest wine region, but what it lacks in quantity it makes up for in quality.\u003c\/p\u003e\n\u003cp\u003ePiedmont is famous for its Nebbiolo wines. Nebbiolo, the most exalted wine variety of Piedmont, gets its name from the Italian word for 'fog', \u003cem\u003enebbia\u003c\/em\u003e. During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where the Nebbiolo vineyards are located. The Nebbiolo heartland is the tiny Barolo production zone, a cluster of fog-prone hills around the village of the same name.\u003c\/p\u003e\n\u003cp\u003eNebbiolo is early-budding, but also late-ripening. It needs good weather and lots of sunlight to achieve full ripeness, which is why the best vineyards for growing Nebbiolo are located on hillsides that are exposed to plenty of sunlight. Hence the suitability of the slopes of the Langhe hills near the town of Alba. Nebbiolo is only planted on the hills at an altitude above 250m, as fog hangs over lower vineyards for large parts of the day and there is no chance of making decent wine from this late-ripening variety if it is not exposed to maximum sunshine. The lower vineyards are generally planted with Barbera or Dolcetto.\u003c\/p\u003e\n\u003cp\u003eSoil types also play a crucial role. Nebbiolo thrives on calcareous marl, a lime-rich mudstone that is found on the right bank of the Tanaro River, home to the famous appellations Barolo and Barbaresco. Nebbiolo grapes grown on other soil types tend to make wines that are not as aromatic and elegant.\u003c\/p\u003e\n\u003cp\u003eNebbiolo produces a full-bodied wine with high levels of acidity and tannin, particularly when it is young - at odds with its light colour. It also has great aging potential – particularly the Barbaresco and Barolo wines that garner the highest price tags.\u003c\/p\u003e\n\u003cp\u003eThe two highest classifications of wines produced from Nebbiolo in Piedmont are the DOCG denomination \u003cem\u003eDenominazione di Origine Controllata e Garantita\u003c\/em\u003e (Denomination of Controlled and Guaranteed Origin) and the DOC denomination \u003cem\u003eDenominazione d'Origine Controllata\u003c\/em\u003e (Denomination of Controlled Origin).\u003c\/p\u003e\n\u003cp\u003eIn total, there are seventeen DOCG and DOC wines made in Piedmont. The five applicable to Nebbiolo are Barolo DOCG, Barbaresco DOCG and Nebbiolo d’Alba DOC (which must be made from 100% Nebbiolo) and Roero DOCG and Langhe Nebbiolo DOC (which must be made from at least 85% Nebbiolo).\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e \u003cstrong\u003eDOCG and DOC Nebbiolo production zones in Piedmont\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarolo DOCG\u003c\/strong\u003e is perhaps the most famous Nebbiolo wine. Its name derives from the small town in the heart of the Barolo production zone, but it is produced in eleven communes around the larger hillside towns in the area. Barolo DOCG wines must be made from 100% Nebbiolo and must age in oak for at least 18 months with a total age time of 38 months before release. Barolo Riserva DOCG must \u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 18 months with a total age time of 62 months before \u003c\/span\u003ebeing released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarbaresco DOCG\u003c\/strong\u003e is often described as more elegant than the more powerful Barolo, the 'queen' to Barolo’s 'king'. Barbaresco DOCG wines must be made from 100% Nebbiolo. The production zone is tiny, a third of the size of Barolo, and has less stringent regulations. Barbaresco DOCG wines must age in oak for at least 9 months with a total age time of 26 months before release. \u003cspan data-mce-fragment=\"1\"\u003eBarbaresco Riserva DOCG must \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 9 months with a total age time of 50 months before \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ebeing released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNebbiolo d’Alba DOC\u003c\/strong\u003e is produced between Barolo and Barbaresco. Near the two zones the wines are full-bodied and age very well. Further away, they’re delicate and best drunk young. This wine can also come from grapes from Barola or Barbaresco not quite up to heavenly standards, such as grapes from new vineyards in the famous hills or from less exalted vineyards. Nebbiolo d’Alba DOC wines must be made from 100% Nebbiolo and \u003cspan data-mce-fragment=\"1\"\u003emust age for at least 12 months before release. Nebbiolo d’Alba Superiore DOC wines must age in oak for at least 6 months with a total age time of 18 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoero DOCG i\u003c\/strong\u003es a little known zone just north of Barolo within the Langhe. Roero DOCG wines must be at least 95% Nebbiolo and must age in oak for at least 6 months with a total age time of 20 months before release. Roero Riserva DOCG must age in oak for at least 6 months with a total age time of 32 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo DOC\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003efalls in (is a subset of) one of the largest wine zones in Piedmont, Langhe DOC. \u003c\/span\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Varietally focused wines can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one. Langhe Nebbiolo DOC wines can come from anywhere in the Langhe i.e. from any of the four zones above (Barolo, Barbaresco, Nebbiolo d’Alba or Roero). Langhe Nebbiolo DOC must be at least 85% Nebbiolo and al\u003cspan data-mce-fragment=\"1\"\u003elow for up to 15% of other indigenous grape varieties, such as \u003c\/span\u003esuch as Barbera and Dolcetto. In practice most are made entirely from Nebbiolo.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont_Nebbiolo_Serralunga_d_Alba_1024x1024.png?v=1716562793\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSerralunga d'Alba in Piedmont, where the Nebbiolo grape is king\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cbr\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\"\u003eLanghe Nebbiolo\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Langhe Nebbiolo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/langhe_nebbiolo_56bbc8d5-89bd-4507-a8dd-b507b8aee7d6_1024x1024.jpg?v=1716340648\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cbr\u003eThe following text is taken from an article by Kevin Day titled 'First-Taste Guide to Langhe Nebbiolo' at www.openingabottle.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere are many ways to define \"fine wine\". Perhaps it is a wine that can age, or a wine that will increase in value. Maybe it is just a wine that is perfectly balanced and timeless. However, in terms of drinking culture, it is fairly straightforward: a fine wine is a wine people fuss over. They catalogue it, chart its vintages, obsess over when to open it, how to open it, whether to decant it, and at what exact temperature to serve it. If all this fuss has turned you off to fine wine - yet drinking well is still important to you - then allow Langhe Nebbiolo to step up to the plate.\u003c\/p\u003e\n\u003cp\u003eHailing from the iconic Barolo and Barbaresco zones of Piedmont, Italy (as well as numerous adjacent hillsides), this broad category of red wine showcases the earthy flavors of Nebbiolo with just a hint of the zone’s characteristic gravitas. It can hold its own at an important feast, yet be affordable enough for you to pick up a second or third bottle so no one goes thirsty. And its tannin profile is rarely severe enough to call for cellar-aging or decanting. Just pop, pour and indulge.\u003c\/p\u003e\n\u003cp\u003e\"Langhe Nebbiolo could be very, very light and very fresh,\" says fifth-generation winemaker Alfio Cavallotto of the eponymous Barolo estate. \"Or, as in our case, the wine is a fantastic wine for aging. So there are many, many different styles.\"\u003c\/p\u003e\n\u003cp\u003eBut, he cautions, \"it’s complicated.\" Complicated in a good way. Langhe Nebbiolo’s spectrum of styles stems from the diversity of the winemaking families that have come to define the region. Some are fiercely traditional. Some are experimental.\u003c\/p\u003e\n\u003cp\u003eIn the Langhe Hills, the grape reaches its most intense expression in the form of Barolo. The Langhe Nebbiolo category was designed to give producers a quicker-to-market Nebbiolo wine to sell while the bigger, bolder wines mature in the cellar. By its nature, it is more affordable for consumers.\u003c\/p\u003e\n\u003cp\u003eLet’s be honest: for all of its glory, Barolo and many top Barbaresco can be a bit of a bear in youth. Langhe Nebbiolo wines tend to be more focused on freshness and fruit, without entirely sacrificing the savory and earthy character that the grape (and the region) is known for. You won’t be laying these wines down in your cellar (though you certainly could with some), but you are likely to be drinking them more often given their cost. And as far as dinner guests go, they’re delightful company.\u003c\/p\u003e\n\u003cp\u003eThe first thing to know about these wines is what the word Langhe refers to - a series of captivating hills rising south of the city of Alba. Its name is a derivation of \"tongues\", likely because of their ridge-like shape.\u003c\/p\u003e\n\u003cp\u003eIt is in the Langhe that we find the small villages of Barolo and Barbaresco, and the protected appellation-based wines in their name. Made from the beguiling Nebbiolo grape, these highly refined wines can age for decades. Their singularity and complexity have resulted in international acclaim, as well as high prices. Protecting the brand behind these village names are some of the most stringent regulations in Italy. For example, Barolo requires 38 months of aging with 18 of those months spent in an oak vessel.\u003c\/p\u003e\n\u003cp\u003eThese are not wines that you typically open at release. In order to tease out their details and optimize your sensory experience, anywhere from five to 10 to 20 years of cellaring the wine is ideal. Which begs the question: what should we drink in the meantime?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe role of Langhe Nebbiolo in Barolo and Barbaresco\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlfio Cavallotto explained to me that before the creation of the Langhe DOC, producers within the Barolo and Barbaresco zones were more limited in their production options, particularly with their younger vines of Nebbiolo. Young vines can be more vigorous and fruity, but - as Cavallotto noted - they often do not yield the proper structure for Barolo. Replanting vines is a necessity at times, but growers in the area were faced with two unsatisfying options: wait 10 to 15 years to use the fruit from their plantings or have a less-structured final wine. \u003c\/p\u003e\n\u003cp\u003eIt quickly became apparent that a so-called \"second wine\" category was needed. Popularized in Bordeaux but adapted for use in places like Montalcino, a second wine is essentially a simpler, more quenching version of a prestige wine. Often, they rely on the fruit from younger vines or slightly less-than-ideal vineyard exposures. As the wine industry grew increasingly international in the 1990s, Barolo and Barbaresco winemakers saw a need for such a wine. However, they had another hurdle to clear: few people even knew about Nebbiolo’s varietal character. They may have known about Barolo, and in some cases Barbaresco, but not the grape that made them.\u003c\/p\u003e\n\u003cp\u003e\"I remember in the 1980s and ’90s it was very, very difficult to sell Nebbiolo outside of Italy in the foreign markets,\" Alfio recollected, speaking of the varietally labeled wines. \"But after a while, some customers began to taste some [Langhe Nebbiolo] and they said 'oh wow.' It’s not Barolo, but it is a food wine. It is very approachable, very drinkable.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Appellation Rules\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePiedmont is fiercely committed to the idea of appellations of origin. Producers simply don’t freestyle here like they sometimes do in Tuscany, Sicily or Veneto. As a result, Piedmont does not have an IGT wine category.\u003c\/p\u003e\n\u003cp\u003eThat said, the winemakers are not stuck-in-the-past either. As Barolo and Barbaresco began to achieve international fame in the 1980s and 1990s, several other needs emerged for local producers — beyond just what to do with younger vines in Barolo and Barbaresco. Awash in red wines from local, little-known grapes, the temptation to diversify with international varieties — particularly whites like Chardonnay, Sauvignon Blanc and Riesling — prompted calls for new denominations.\u003c\/p\u003e\n\u003cp\u003e\"For us producers, we should be free to make what is the best thing,\" Alfio stated.\u003c\/p\u003e\n\u003cp\u003eIt was with this in mind that the Langhe DOC was created in 1994 to give winemakers more latitude with their winemaking, while preserving the tradition of not only the Barolo DOCG and Barbaresco DOCG, but also Barbera d’Alba DOC and Dolcetto d’Alba DOC.\u003c\/p\u003e\n\u003cp\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Rosso and Bianco designations refer to blends, while varietally focused wines (a minimum of 85% from a single grape) can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one.\u003c\/p\u003e\n\u003cp\u003eHere’s where it gets complicated for consumers. There already existed a category for non-Barolo\/non-Barbaresco Nebbiolo wines: the Nebbiolo d’Alba DOC. Created in 1970, it was intended for producers with quality Nebbiolo vineyards outside the two prestigious zones. With the creation of Langhe Nebbiolo, these producers suddenly had two paths to pursue: follow the more stringent aging requirements for quality of the Nebbiolo d’Alba DOC, or go with the increasingly more recognized (but more open-ended) regulations of Langhe Nebbiolo DOC.\u003c\/p\u003e\n\u003cp\u003e\"In the last 10 years, I think that Langhe Nebbiolo - in my opinion - has become much more important than Nebbiolo d’Alba,\" notes Alfio Cavallotto, adding that the evolution in quality for the former has largely negated the intent of the latter’s more stringent rules. \"I suspect that in the future we will have just one denomination - Langhe - for everybody.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe spectrum of taste in Langhe Nebbiolo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne way in which the quality revolution of Langhe Nebbiolo has eclipsed that of Nebbiolo d’Alba lies in terroir. Since Langhe Nebbiolo fruit can come from Barolo and\/or Barbaresco vineyards, the wines can essentially be \"“declassified\" versions. But what exactly does that mean?\u003c\/p\u003e\n\u003cp\u003eBarolo draws its magic from 170 designated vineyards, while Barbaresco is smaller, and contains 66 named geographical units. These vineyards are mostly planted to Nebbiolo, but there are some exceptions. Since this grape is particularly terroir-sensitive, winemakers have a lot of options to choose from depending on each plot’s sun exposure, drainage and most importantly — for purposes of Langhe Nebbiolo — vine age. As we noted above, the younger vines (typically under 10 years of age) have an exuberance to their fruit that matches better for Langhe Nebbiolo. Meanwhile, the older vines tend to give lower yields but high concentration, more structure and complexity. (Note: Winegrowers are not obliged to use only young-vine fruit in Langhe Nebbiolo. They have the latitude to select older vines if they choose, but typically they are reserved for the highest-level wines).\u003c\/p\u003e\n\u003cp\u003eThis would be the first scenario in which Langhe Nebbiolo could function as a declassified Barolo (or Barbaresco, for that matter). The producer simply harvests and vinifies the younger vines separately.\u003c\/p\u003e\n\u003cp\u003eThe second aspect is what occurs in the winery, and here is where we find the spectrum of Langhe Nebbiolo stretching. Some producers will allow the grapes to macerate for a short time, then allow the wine to settle in a neutral vessel, such as a stainless-steel tank. The aim? Fruity tones, freshness and a softer texture. In other words, easy consumption.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, other winemakers - such as Cavallotto as well as Vietti and Produttori del Barbaresco, to name just a few - will employ the same extended-fermentation technique (anywhere from 14 to 30 days) that they would use for their Barolo or Barbaresco. The goal here is to extract Nebbiolo’s structure and aromatic complexity as much as possible. Usually, a producer who has chosen this path will also aim to age the wine in an oak vessel of some kind to allow the wine’s piercing acidity and pronounced tannins some time to evolve. New oak and American oak are generally avoided for this reason: they impart too much oaky personality to an already structured wine.\u003c\/p\u003e\n\u003cp\u003eWhen I asked Alfio why they chose to make such a structured version of Langhe Nebbiolo, his response was matter of fact.\u003c\/p\u003e\n\u003cp\u003e\"We are a very historical, old family and we are exactly in the center of Barolo. Speaking about Nebbiolo for us …\" He paused and shrugged a bit, \"Nebbiolo is a Barolo.\" In other words, what other style could they possibly make that said anything genuine about them? But he also noted that their lack of vineyard holdings outside Barolo - and even their lack of less-than-prime vineyards inside Barolo - led them to this identity.\u003c\/p\u003e\n\u003cp\u003e\"Probably my father and uncle - also my grandfather - they weren’t so great businessmen. We have always been farmers and have never wanted to grow the business much.\"\u003c\/p\u003e\n\u003cp\u003eAnd in many ways, that statement defines the spectrum of Langhe Nebbiolo most precisely. Some are borne out of business ambition and a desire to round out a portfolio of wines. Others are merely a place to bottle the younger grapes from the area’s signature terroir.\u003c\/p\u003e\n\u003cp\u003eIn fact, I believe that no other wine in the area transmits the identity of these families more quickly and easily than their Langhe Nebbiolo. For all their majesty, Barolo and Barbaresco take ample time and study to fully appreciate. That’s what makes them so compelling, so irresistible and yes, even so maddening. In short, that’s what makes them a fine wine.\u003c\/p\u003e\n\u003cp\u003eBut in the space between those bottles, I’m glad we have Langhe Nebbiolo to play with. It’s a way of getting to know the winemaking families of the Langhe.\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Monchiero_Family_1024x1024.png?v=1716422576\" alt=\"The Monchiero family - Stefano, Vittorio, Luca and Daniela\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Monchiero_Family_1024x1024.png?v=1716422576\" data-mce-style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe Monchiero family - Stefano, Vittorio, Luca and Daniela (left to right)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAzienda Agricola Monchiero is nestled in the picturesque commune of Castiglione Falletto in the Barolo region It is surrounded by some of the greatest terroir you will find in all of Piedmont. There's a belt of vineyards in Castiglione Falletto that some refer to as the Chambolle-Musigny of Piedmont and Monchiero sits right within this patch. The wines from this exceptional producer are complex and elegant, with incredible balance and purity of fruit.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFor generations the Monchiero family lived on the Montanello estate, just outside the small town of Castiglione Falletto and worked the vineyard as sharecroppers. When the system was abolished in the 1950s, the family left the estate and brothers Remo and Maggiorino Monchiero started producing wine under their family name. In 1982 they purchased a small winery in Castiglione Falletto that was built in the 13th century.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the 1980s, Vittorio Monchiero, son of Maggiorino, graduated from the College of Viticulture in Alba and gradually became involved in the business operated by his father and uncle. After marrying his wife Daniela, he took over the wine cellar and marketing in the 1990s, attending trade fairs worldwide to expand Monchiero's client base. He also acquired choice patches of land, including a plot in the Montanello cru which saw the family return to their roots.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eVittorio remains committed to the region’s traditional practices as opposed to the flashier 'international style' that has taken root in many of Piedmont’s cellars over the last few decades. He favours long maceration periods with skin contact and aging in large Slavonian oak casks, which he believes helps express the flavours and aromas that make Piedmont’s wines unique. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2017 Vittorio's eldest son, Luca, joined the family winery.  His younger son, Stefano, is studying viticulture and will soon do the same.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday, the Monchiero family own 25 acres of vineyard spread throughout Piedmont. Seven acres of vineyards in Castiglione Falletto are the heart of the family's holdings, which produce Barolos from the Rocche di Castiglione and Montanello crus, a Baolo Del Comune di Castiglione Faletto from mainly the Pernanno cru and a Langhe Nebbiolo from parts of the vineyards that aren't within the Barolo appellation. The family also produces a Barolo from the Roere di Santa Maria cru, in La Morra. Since the 1990s the cru vineyards in Castiglione Falletto and La Morra have been completely replanted using the best grafting and training techniques.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896866083057,"sku":"","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/monchiero-langhe-nebbiolo-2015_5b3c9240-dd1b-4eb7-ac61-10ef7805dc59.jpg?v=1716421651"},{"product_id":"atr-wines-hard-hill-road-mule-variation-2017","title":"ATR Wines Hard Hill Road Mule Variation 2017","description":"\u003cp data-mce-fragment=\"1\"\u003eA blend of nebbiolo, tannat, \u003cspan data-mce-fragment=\"1\"\u003epetite sirah (durif) and shiraz\u003c\/span\u003e from the A.T. Richardson vineyard in the Grampians region. The name Mule Variations comes from a Tom Waits album. \"Waits has this gravelly, gruff voice that he is able to transform into beautiful melodies,' Adam Richardson says. \"I have done something similar; I took varieties known for producing robustly structured wines and attempted to tame them to make a supple and elegant, full-bodied red.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"The wine is supremely intense, yet medium-bodied rather than full-bodied, and the red, purple and black fruit flavours are all in harmony.\"\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Inspired by the Tom Waits album of the same name, our Mule Variation is a blend of our most enigmatic red varieties: Nebbiolo, Tannat, Durif, and Shiraz. Like Waits' music, our Mule Variation is an unexpected take on an otherwise regular theme, creating a surprisingly harmonious yet subtly powerful wine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach variety was harvested at optimum flavour intensity, combined in one open-topped fermenter and vinified with wild and inoculated yeast. \u003cspan data-mce-fragment=\"1\"\u003eThe slow and uninterrupted two-month fermentation created a uniquely complex structure and a massive array of flavours. The wine then rested in older 500L barrels for 12 months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDeep garnet colour with lifted cooking spices, tar and floral notes on the nose. The palate is focused, intense with complex layers of blackberry, plums, and dark cherry. A full body wine with supple fine tannins and a plushness to the long finish. A generous, yet serious wine built to last\u003c\/span\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eATR 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\"One sniff and I was hooked. The nose is a bewitching mix of violet and rose petals, spices and red and black fruits - 'a\u003cspan data-mce-fragment=\"1\" data-mce-style=\"font-size: 10.5pt; font-family: 'Arial',sans-serif; color: black;\"\u003e completely gorgeous nose', to quote Toni Paterson MW. Given the varietal mix (nebbiolo, tannat, durif and shiraz) I had expected a very full-bodied wine, but the delicacy and prettiness of the nose quickly dispelled that notion. The medium-bodied palate is beautifully formed, \u003cspan data-mce-fragment=\"1\" data-mce-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;\"\u003eall the components immaculately integrated, and crammed full of juicy red fruits and lingering, savoury tannins. Focused and succulent. A terrific wine.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eNick Munday, Canterbury Wines - 97 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003cspan style=\"color: #000000;\"\u003e (Tasted Dec 2022)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" data-mce-style=\"background: white; margin: 18.0pt 0cm 0cm 0cm;\"\u003e\u003cspan\u003e\"A blend of nebbiolo, tannat, durif and shiraz, says Richardson 'inspired by the Tom Wait's album', and is a blend of his most enigmatic red varieties. Like Wait's music, Mule Variation is an unexpected take on an otherwise regular theme. The wine is supremely intense, yet medium-bodied rather than full-bodied, and the red, purple and black fruit flavours are all in harmony. Drink by 2037.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine \u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" data-mce-style=\"background: white; margin: 18.0pt 0cm 0cm 0cm;\"\u003e\"I wouldn't quite call it full-bodied but it certainly has heft. It has all you need. It tastes of dry licorice and cocoa powder, spice-almost-pepper and red cherries, both tannin and acid lending a certain strictness. It offers fruit and texture from the start but its spices and indeed tannin seem to unfolds slowly; it's in no hurry, so why should you be? It's a good wine. A.T. Richardson is indeed a wine name to follow. Alcohol: 14.5% Closure: Screwcap. Drink: \u003cspan data-mce-fragment=\"1\"\u003e 2020 - 2030\u003c\/span\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" data-mce-style=\"background: white; margin: 18.0pt 0cm 0cm 0cm;\"\u003e\"A completely gorgeous nose with dark cherry, pepper, spice, liquorice and clove. The palate is cool and composed with an excellent supple core of dark fruit and bold framing tannin. Beautifully medium-bodied with good savouriness on the close.\"  \u003cstrong data-mce-fragment=\"1\"\u003eToni Paterson MW, The Real Review - 92 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 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion  \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\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003cbr\u003eSpecial Value Wine – Canterbury Wines\u003cspan data-mce-fragment=\"1\"\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\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the mule variation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mule Variation ATR Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ATRMuleVariations_1024x1024.png?v=1669862711\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA blend of nebbiolo, tannat, petite sirah (durif) and shiraz from the A.T. Richardson vineyard in the Grampians region. The name Mule Variations comes from a Tom Waits album. \"Waits has this gravelly, gruff voice that he is able to transform into beautiful melodies,' Adam Richardson says. \"I have done something similar; I took varieties known for producing robustly structured wines and attempted to tame them to make a supple and elegant, full-bodied red.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe following article was published in The Real Review, Oct 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGrampians winemaker Adam Richardson evidently likes Tom Waits's music, which is something we have in common. Life would have been poorer without Waits's albums \u003cem data-mce-fragment=\"1\"\u003eSwordfishtrombones\u003c\/em\u003e, \u003cem data-mce-fragment=\"1\"\u003eBlue Valentine\u003c\/em\u003e and \u003cem data-mce-fragment=\"1\"\u003eSmall Change\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNow Richardson has declared his love by naming a wine after the Tom Waits album \u003cem data-mce-fragment=\"1\"\u003eMule Variations\u003c\/em\u003e. It's a little cryptic but bear with me.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDescribing the origin of the album's title, Waits once said in an interview:\u003c\/p\u003e\n\u003cp style=\"font-style: inherit; font-weight: inherit;\" data-mce-fragment=\"1\" data-mce-style=\"font-style: inherit; font-weight: inherit;\"\u003e\"My wife said, 'I didn't marry a man, I married a mule.' That's what she said. You know, it's like the Goldberg Variations. Only these are the mule variations… It's just one of those titles that stuck. I don't know what people are going to think Mule Variations are.” Etc, etc.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eApparently, the band played the song \u003cem data-mce-fragment=\"1\"\u003eGet Behind The Mule\u003c\/em\u003e, several times, as a raga, cha-cha, a capella and a Chinese version. They were nick-named the Mule Variations, and the name stuck.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWaits is a unique talent. There's no-one that sounds like him. Is winesmith Adam Richardson trying to tell us he aspires to that uniqueness?\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe wine, ATR Hard Hill Road Mule Variation 2018, is more beautiful than the song, and equally poetic. It's a blend of what Richardson calls his most enigmatic red varieties: nebbiolo, tannat, petite sirah (durif) and shiraz, in roughly equal proportions.\u003c\/p\u003e\n\u003cp style=\"font-style: inherit; font-weight: inherit;\" data-mce-fragment=\"1\" data-mce-style=\"font-style: inherit; font-weight: inherit;\"\u003e\"Like Waits's music, our Mule Variation is an unexpected take on an otherwise regular theme, creating a surprisingly harmonious yet subtly powerful wine.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt's a glorious wine. I don't usually use multitudes of adjectives to describe a wine, but this one had me waxing on about an array of herb, spice and fruit characteristics, including angelica, star anise, violet and fresh garden herbs, as well as berry aromas – blueberry uppermost. It's a full-bodied, firmly structured wine, deep and generous, with a good solid backbone – but it can already be drunk and enjoyed, especially with food.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt's also a typical Great Western red: it has that curious ferrous stoniness of Great Western red wines. An intriguing blend and a seriously smart wine, with a bright future, if you can bear to cellar it for a while.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOtherwise, open the bottle and put the record on.\u003c\/p\u003e\n\u003cp style=\"font-style: inherit; font-weight: inherit;\" data-mce-fragment=\"1\" data-mce-style=\"font-style: inherit; font-weight: inherit;\"\u003e\"Got to get behind the mule in the morning, and plough\"  \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=\"ATR Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ATRWines_1024x1024.png?v=1669870463\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWinemaker Adam Richardson, born in Western Australia, has been making wine professionally since 1995. He held various senior international winemaking and management roles including chief winemaker for Treasury Wine Estates Americas and vice president of international winemaking for the major California-based The Wine Group. In these roles, Adam produced wines from almost every major wine appellation around the world and saw his name on the back label of about 70 million bottles of wine!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHowever Australia beckoned and after a 10-year search, he and his family selected the very special terroir of the Hard Hill Road Vineyard to call home and craft the A.T. Richardson brand (ATR Wines). They purchased the property in 2005 while they were still living in America, and planted their first blocks of Shiraz, Riesling and Durif in 2006. The first vintage of ATR wines was 2007, and they made just 200 dozen from a neighbour's vines. They spent the next 10 years improving the vineyards, planting more vines and new varieties (including Durif, Nebbiolo and Tannat), and in 2016 packed up the family and make the big move down under full time.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe close-planted vines at the Hard Hill Road Vineyard are nestled along a ridgeline that overlooks the Grampians ranges and are surrounded by a eucalypt forest. With its own special microclimate, the Hard Hill Road Vineyard's cool ripening conditions and naturally low-yielding vines produce wines with layers of intense flavours and a velvety structure. The challenging growing conditions, the unyielding soil, characterised by ironstone and quartz outcrops, and the low annual rainfall conspire to produce fruit of wonderful intensity and balance.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir focus has been to create modern, cutting edge wines from the historic Grampians region, both from traditional varieties, as well as some lesser known varieties.  Adam's passion is to create wines that surprise the taster, but at the same time truly represent the vineyard in which they were grown. They are one of the few wine growers to plant Nebbiolo in the Grampians, and the only one to grow Tannat and Petite Sirah (also known as Durif). They use these varieties with a novel approach to create a series of unique and engaging red wine blends.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43503771549937,"sku":"","price":64.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ATR-Wines-Hard-Hill-Road-Mule-Variation-2017.jpg?v=1695616449"},{"product_id":"grosset-polish-hill-riesling-2022","title":"Grosset Polish Hill Riesling 2022","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Suckling Top 100 Wines of the World 2022\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Suckling Top 100 Wines of Australia 2022\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday Top 100 Wines of 2022\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;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"This long-lived beautifully aromatic and concentrated wine does much to define great Clare Valley Riesling.\"  Andrew Caillard MW\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Grosset Polish Hill Riesling is arguably Australia's best Riesling and one of the New World's greatest Rieslings. For many years it has been a benchmark wine for the Clare Valley. The wine possesses wonderful perfume, incredible fruit purity and intensity of flavour, has great finesse and ages spectacularly. The first vintage of the Grosset Polish Hill Riesling was produced in 1981. \u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eLangton's classifies Grosset Polish Hill Riesling as 'Exceptional'. Only 17 wines in total make this grade, of which only 3 are white wines. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Spectacular nose with a cornucopia of delicate citrus, stone-fruit and wildflower aromas. Then, a no less stunning combination of fruit and radically slate, flint and aniseed character. Very long finish with so much energy and great minerality. Excellent aging potential!\"  James Suckling\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;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBright and potent with intense lime juice aromatics that commands attention, this wine has a wonderful lime, lemongrass core; intensity and power yet with balance in the mid-palate. There's a purity which thrills: it's tight and fine before a long limey finish and a whisper of minerality. So attractive and persistent in its youth, it has the depth, power and balance to enjoy now or in 20 years.\" \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Grosset\u003c\/span\u003e\u003c\/span\u003e\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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"As usual, this is finer in every way than its Springvale sibling. The lime blossom-filled bouquet sets the ball rolling, the palate achieving the seeming impossible of simultaneously presenting delicacy and intensity, the riddle solved by its balance (and its vintage). Drink by 2042.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday, The Weekend Australian - 99 points and Top 100 Wines of 2022\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;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe've been following Jeffrey Grosset, the globally acclaimed winemaker in South Australia's Clare Valley, for almost a quarter of a century. As exciting as his wines were right from the beginning, they have only gotten better. Just as our Australian Wine of the Year shows that Australia can play in the top global league for chardonnay, our No. 2, the Grosset Riesling Clare Valley Polish Hill 2022, proves it can do the same with dry riesling. I\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;\"\u003et has an intense minerality that comes from the Mintaro slate bedrock from which the soil of the high-altitude Polish Hill sub-region of the Clare Valley derives. Which is to say that this wine proves that terroir exists in Australia every bit as much as it does in Europe. This is a great and unique wine of place and also a rare example of a biodynamically produced Australian wine.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpectacular nose with a cornucopia of delicate citrus, stone-fruit and wildflower aromas. Then, a no less stunning combination of fruit and radically slate, flint and aniseed character. Very long finish with so much energy and great minerality. Excellent aging potential! From biodynamically grown grapes. Drink or hold. Screw cap.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Suckling, JamesSuckling.com - 98 points\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eand Top 100 Wines of the World 2022 and Top 100 Wines of Australia 2022\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;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Polish Hill Riesling is muscular and defined in its structure and is routinely possessed of an authority and grace straight off the bat. This 2022 Polish Hill Riesling is mineral and fine, but phenolic and taut, too. The acidity creates tension and life in the mouth, and despite the wine being pristine, it is chalky and pithy, too. The Polish Hill Riesling has a decorated legacy and is prized for its longevity in the cellar. There have been mutterings of similarities between 2022 and the great and fabled 2002 vintage, boding very well indeed for the future of this wine. Riesling mainlines the dirt and takes us to place. This is why we gravitate toward great wine, to be taken to dirt, vineyard and region. Drink: 2022 - 2042.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eErin Larkin, Wine Advocate - 97 points\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;\"\u003e\"Up there with the finest vintages of Polish Hill yet. Pristine lemon blossom, exact granny smith apple and talcum powder unite in a riesling of super pristine finesse and breathtaking, microscopic refinement. One of the most breathtaking Polish Hills to ever grace the earth, irresistible from the outset with an effortless and endless future before it.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTyson Stelzer - 97 points \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;\"\u003e\"Pale colour, creamy yeasty, waxy, lemon-pith and blossom aromas, discreet and refined, tense and delicate in mouth; racy and lean, pared-back compared to the Springvale. Built beautiful perfumes as it sat in the glass. Tension is high, the wine is dry but supple and balanced, neither tart nor lacking acid, but harmonious. Long finish, needs time. Will surely score higher in future. Date Tasted: August 2022; Drink: 2023 to 2037.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHuon Hooke, The Real Review - 96 points\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;\"\u003e\"Tasted twice, once within a little vertical, and, well, just now in the comfort of my own home. Saline, lime margarita, aniseed, lemongrass and floral notes. So intense, but pure, and quietly juicy with it, all the squeezed lime and freshness, with a very long chalky finish. An outstanding release. Such energy and vivacity. Zing! Tasted: September 2022; Price: $75; Closure: Screwcap; Drink: 2023-2042.\" \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Gary Walsh, The Wine Front - 96 points\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;\"\u003e\"Certified organic and biodynamic. As always, an intense and concentrated expression of Clare Valley riesling. Powerful scents of mixed citrus peel, lime essence, lemongrass and ozone with faint, exotic spice and blackberry characters in the mix. The palate delivers juiciness, brightness of flavour and a little powdery grip to finish. A little more diffuse than legendary releases of this wine, the 2022 vintage feels a bit more accessible in youth. A couple of years' grace before drinking would yield additional enjoyment. Drink by 2040.\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMike Bennie, Halliday Wine Companion - 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\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\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTop 100 Wines of the World 2022 - James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTop 100 Wines of Australia 2022 - James Suckling\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday Top 100 Wines of 2022\u003c\/span\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\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePolish hill vineyard\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Grosset Polish Hill Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetPolishHillVineyard_1024x1024.png?v=1681619991\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetPolishHillVineyard_1024x1024.png?v=1681619991\"\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Grosset Polish Hill Vineyard is an eight‑hectare, organically certified vineyard in the Clare Valley. The vineyard is named after the nearby Hill River Settlement established by Polish immigrants in the 1840s. The vineyard is relatively close-planted and comprises three clones of Riesling, two German and one rare local clone, and produces an average of just two bottles of wine per vine.\u003c\/p\u003e\n\u003cp\u003eLocated on a hard rock site at an elevation of 460-480 metres, the gently sloping vineyard sits on silt and shallow shales over a thin crust of clay and gravel, on top of a bed of blue slate estimated to be 500 million years old. The vines struggle to draw nutrients from the soil, so the bunches and berries are small and thick skinned. This vineyard exemplifies how old-rock profiles can contribute to a wine's character.  \u003c\/p\u003e\n\u003cp\u003eThe vines are dry-grown on a modified ballerina trellising system, and completely hand tended and organically farmed. A major challenge of this site is the variability in vigour from one vine to the next. This demands more intense labour input and hand-tending skill – varied to suit each vine – to achieve balanced vine growth and even fruit ripening. Vintage takes place in early April, normally a few weeks later than the Springvale Vineyard in Watervale.\u003c\/p\u003e\n\u003cp\u003e\"The Grosset Polish Hill Riesling has incredible perfume and fruit purity, the lime\/floral fruit profile balanced by a fine cut of acidity. This long-lived beautifully aromatic and concentrated wine does much to define great Clare Valley Riesling.\"  Andrew Caillard MW\u003c\/p\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\/GrossetVineyardsMap_480x480.png?v=1681619563\" alt=\"Grosset Vineyards Map\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetVineyardsMap_480x480.png?v=1681619563\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003e The \u003cspan data-mce-fragment=\"1\"\u003efour Grosset estate-owned v\u003c\/span\u003eineyards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeffrey Grosset\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\/JeffreyGrosset_1024x1024.png?v=1681621137\" alt=\"Jeffrey Grosset\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JeffreyGrosset_1024x1024.png?v=1681621137\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"Jeffrey Grosset wears the unchallenged mantle of Australia's foremost riesling maker. Grosset's pre-eminence is recognised both domestically and internationally.\"  James Halliday\u003c\/p\u003e\n\u003cp\u003eGrosset was 15 when his father, an electrician, came home with a bottle of wine and shared it with the family. It was riesling and Jeffrey was gobsmacked. So began the Grosset story. The following year Jeffrey enrolled at Roseworthy Agricultural College, completing an Agriculture degree in 1973 and an Oenology degree in 1975. At the age of 21 Jeffrey started work at Seppelt Great Western, before heading to a German winery with a 1000-tonne crush as assistant winemaker, only to find the chosen French winemaker had changed his mind, leaving Grosset in charge. He subsequently returned to Australia and worked at Lindeman's Karadoc winery with its 30,000-tonne crush. But ultimately he wanted to start his own label.\u003c\/p\u003e\n\u003cp\u003eIn 1981 Jeffrey purchased an old milk depot in the historic township of Auburn 1981 and established Grosset Wines. He produced four wines that vintage under his own label, 800 dozen bottles in total. Now, 42 years later, Grosset is regarded as arguably the best maker of riesling in Australia and produces nine wines and 11,000 bottles per vintage. \u003c\/p\u003e\n\u003cp\u003eGrosset is not shy about challenging tradition and questioning accepted practices. In the late 1980s, he was the leader of a successful movement to only allow the use of the word Riesling on Australian wines that were made specifically from the Riesling grape. Until that point, a significant number of Australian wines with Riesling on their label were made from other grape varieties. \u003c\/p\u003e\n\u003cp\u003eGrosset was also the driving force behind a decision in 2000 by Clare Valley Riesling producers to switch to screwcap closures for their wines and to encourage Australian and New Zealand winemakers to do the same, and for the public, retailers and media to embrace the change. He continues to privately fund research into the subject.\u003c\/p\u003e\n\u003cp\u003eNext, he established the Grosset Gaia Fund, donating to charities supporting youth, the arts and the environment. Recently he has led the way for Australian winemakers to use blockchain technology for verification of product provenance, authenticity and seal integrity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJeffrey Grosset has received a great deal of local and international recognition for his winemaking. In 1998, he was the first recipient of \"Australian Winemaker of the Year\" from Gourmet Traveller Wine magazine and was named the \"International Riesling Winemaker of the Year\" at the Riesling Summit in Hamburg, Germany. He was nominated in 2005 as one of the world's \"50 Most Influential Winemakers\" by Wine \u0026amp; Spirits and in 2006, named as one of the \"Top 10 White Winemakers\" in the world by Decanter magazine. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGrosset's philosophy has remained steadfast over the years, the emphasis is on purity of fruit. The estate vineyards, which are ACO certified organic, are hand-tended and each bunch of grapes is harvested at optimum ripeness. The winemaking process is gentle and uncomplicated. With dedication, discipline and the application of knowledge garnered through decades of experience, the result is the finest expression of variety and place.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eClare valley\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cimg alt=\"Clare Valley Wine Region Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ClareValleyWineRegionFull_1024x1024.jpg?v=1691215912\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eStrung together by half a dozen small towns, Clare Valley is one of Australia's oldest wine producing regions. Nestled amongst rolling hills in the northern Mount Lofty Ranges, it is one of South Australia's prettiest valleys and is quite small, covering a length of 35 km. \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;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe region is unofficially subdivided into five sub-regions: Clare, Sevenhill, Watervale, Polish Hill River and Auburn. Each sub-region produces different styles of wine which reflect the influence of terroir; the different climate, soil and geography.\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;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eClare Valley is famous for its rieslings. Vibrant lime juice, citrus and bracing acidity are signatures of Clare Valley riesling. They are magical wines with enchanting purity and a powerful sense of place. They improve with age and take on glorious honey and toasty characters over time. It is the slate of the Polish Hill River as distinct from the limestone of Watervale that creates the differences between the wines. Rieslings from the Polish Hill River are tightly woven and austere, with great minerality and longevity. The Watervale area makes a more approachable and mouthwatering style.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43510504882417,"sku":"","price":89.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/grosset-polish-hill-riesling-2022_0d8cd173-270a-4a81-9d62-b4b37efb0de6.jpg?v=1696818763"},{"product_id":"giant-steps-wombat-creek-vineyard-pinot-noir-2022","title":"Giant Steps Wombat Creek Vineyard Pinot Noir 2022","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"In true Giant Steps style, the 2022 Single Vineyard release walks the line with swagger and palpable energy. Mel Chester hits it out of the park.\"  Shanteh Wale\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e1998\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Vibrant and silky in the mouth, this is both elegant and structured. Finishes even and long with pliant, persistent tannins and juicy acidity - Philip Rich\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe Wombat Creek Vineyard is located at Gladysdale in the upper Yarra Valley. It was planted in 1988\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewith the intention of producing base wine for sparkling production but over the years has been gradually transitioned to Chardonnay and Pinot Noir for table wine. A\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003et 410 metres, is the highest altitude vineyard in the Yarra Valley, making it an ideal location for the production of extreme cool climate wines. The underlying red, ferrous based volcanic soil and rock produce a distinctively soft yet long and firm palate that contrasts with the finer palates seen from the nearby Applejack Vineyard (basalt based volcanic). The 16 hectare Wombat Creek\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e Vineyard, owned by Hand Picked Wines, is located on a north-east facing slope and\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e is planted solely with the MV6 clone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Picked in one (very small) parcel, the fruit was 100% destemmed into a small seasoned French oak vat. The ferment was cold soaked for three days, during which the ferment was mixed using gravity daily, before fermentation kicked off naturally. During the 7 day ferment, we worked the cap twice daily using gravity. Pressed after two weeks to new and used 228L tight grain French barriques for eight months – 20% new, 80% older. The wine was not moved and kept in contact with its lees before blending in December. Bottled by gravity with no fining or filtration..\"  \u003cstrong\u003eGiant Steps\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\u003e\"Sourced from the Wombat Creek Vineyard in Gladysdale, which was planted in 1988 at 420 meters in elevation with clones MV6 and D5V12 (a sparkling clone that has a tendency for bigger berries but with thick skins). These Pinot wines feature less whole bunch this season, but due to the hang time, there is very good concentration of fruit, which was picked in late March. One fermenter was used and both clones were destemmed and given a long cold soak with no plunging or pumping. It had a long cold infusion extraction and spent three weeks on the skins, with malolactic in barrel, racked and blended by gravity, and bottled unfined and unfiltered. On the nose, this 2022 Wombat Creek Vineyard Pinot Noir leads with star anise, cut fennel, black tea, jasmine curls, black cherry, pomegranate and even cumin seeds. The wine is succulent and fleshy with layers of graphite and mineral finesse and a satin finish. There is loads of flavor and sapidity here. Pretty! Very good! I love the tannins. Drink: 2023-2037.\"  \u003cstrong\u003eErin Larkin, Wine Advocate - 96 points\u003c\/strong\u003e\u003cstrong style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"From the Wombat Creek vineyard, planted around 400m elevation in the early 1980s. All clone MV6; 100% whole berries, fermented in a 3t oak vat and matured in French barriques (20% new). Redcurrants, early season raspberries, pomegranate, coriander seeds and tea rose scents. Vibrant and silky in the mouth, this is both elegant and structured. Finishes even and long with pliant, persistent tannins and juicy acidity. Drink by 2028.\" \u003cstrong data-mce-fragment=\"1\"\u003e Philip Rich, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eMedium-full red with a tint of purple and aromas of Campari\/dried-herbs, red fruits of all sorts, the taste intense and measured with an abundance of fine, papery tannins leading to a clean dry finish. There's a trace of herbal bitterness on the finish which cleanses and adds kick. A very fine pinot that promises more for the future.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eDrink: 2024–2034.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Dry, grapey, and yet inherently savoury. This is pretty wild, pretty exotic, flowers and herbs flying. Cranberry, strawberry and red cherry with twig and herb notes. The finish here is so dry, with so much crunch and grip, that I’ve underlined the words ‘crackle and squeak’ in my notes. And yet – importantly – all this dryness is served with a juiciness running through it. If you like the lighter\/more structural style of Yarra Valley pinot, then I’d reckon that you should be bullish on this. Drink: 2024 - 2031.\"  \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWombat creek vineyard\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Giant steps Wombat Creek Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsWombatcreekvineyard_1024x1024.jpg?v=1689403277\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsWombatcreekvineyard_1024x1024.jpg?v=1689403277\"\u003eWombat Creek\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Upper Yarra Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\" style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\n\u003cp\u003e\u003cspan\u003eWombat Creek Vineyard is the highest altitude vineyard in the Yarra Valley, making it an ideal location for the production of extreme cool-climate wines. A light covering of snow is not uncommon in winter, when the vines are dormant, but the steep slopes allow frost to drain away and protect the tender shoots from freezing temperatures in spring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard was originally planted in 1988 with the intention of producing base wine for sparkling production but over the years has transitioned to Chardonnay and Pinot Noir for table wine. The underlying ferrous (red) based volcanic soil and rock produce a distinctively soft yet long and firm palate, that contrasts with the finer palates seen from the nearby Applejack Vineyard (basalt based volcanic). \u003c\/span\u003e\u003cspan\u003eThis vineyard produces wonderfully exotic Pinot Noir, with a savoury and spicey side.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom the crest of the highest hill at Wombat Creek, steep slopes of vines stretch to the north. At the bottom of the vineyard there is a spring-fed pond covered in water lilies; this is the source of Wombat Creek, which trickles through the hills, joining Hoddles Creek a few kilometres to the north-west and ultimately emptying into the meandering Yarra River. To the north, looking over dense Mountain Ash forest and folds of green hills dotted with wombat holes, the blue horizon is dominated by the saddleback ridge of Mt Donna Buang. The surrounding forest, fern gullies and creeks are home to platypus, lyrebirds, kangaroos, wallabies and, of course, wombats.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eGladysdale            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e:\u003c\/span\u003e 410 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e\u003c\/span\u003e: North-east facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/span\u003e: 16 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e:\u003c\/span\u003e 1988                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e:\u003c\/span\u003e Red clay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e\u003c\/span\u003e: I10V1     \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003ePinot Noir Clones\u003c\/span\u003e: \u003c\/strong\u003eMV6\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Gint steps Vineyard Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\n\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" style=\"float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\n\u003c\/h5\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMelanie Chester\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant_Steps_Melanie_Chester.png?v=1723799261\" alt=\"Winemaker Melanie Chester at work in the Giant Steps winery\" style=\"margin-top: 25px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant_Steps_Melanie_Chester.png?v=1723799261\" data-mce-style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003cbr\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinemaker Melanie Chester at work in the Giant Steps winery\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMel Chester didn’t want to be a winemaker, even though she grew up in a wine family. Her great-grandfather started importing American oak to make wine barrels in South Australia in the 1930s: his first customer was Penfolds.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWine was always on the Chester dining table in Adelaide, being enjoyed and talked about. But, like most teenagers, young Mel rebelled. \"Dad was like, you’ll be a winemaker one day,\" says Chester, smiling. \"And I was like, piss off, Dad, you don’t know me.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThen, when she was 17 her father suggested she could earn some cash working in a winery down in McLaren Vale during vintage. \"And I was like, righto, but I’m not going to become a winemaker, so back off.\" She was, of course, hooked from day one. \"Loved it. Moved out of home. Didn’t have a driver’s licence. Hitched lifts to work. So much fun.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe studied Viticulture and Oenology at the University of Adelaide, where she was the recipient of both the Wolf Blass Prize for Excellence in Winemaking (2011) and the David Bradley Memorial Prize (2012). It was clear this girl was going to go far. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2015, after three years in a senior role at Seppelt’s Great Western winery in Victoria, the then 26-year-old was offered the role of winemaker-manager at Sutton Grange, a vineyard in the high country south of Bendigo. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMoving to Sutton Grange presented the \"right kind of challenge and change\" for Chester, as she could be more hands on at a boutique winery. \"Up until that point I had spent a good chunk of my career working with Treasury Wine Estates, which was a fantastic ground base for me in terms of learning and exposure to amazing vineyards and incredible winemakers … I was ready to work in a different sized business structure and really missed being a bit more hands on.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWithin months she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine. In 2018, she was named people’s choice at the Young Gun of Wine awards.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2021, after six years as Head Winemaker at Sutton Grange, Chester joined Giant Steps as Head of Winemaking and Viticulture. \"\u003cspan\u003eIt’s bittersweet to be moving on, but this is such a great opportunity.\" In addition to her duties at Giant steps, Melanie is a sought-after wine judge and currently is the Chair of Judges at the prestigious Melbourne Royal Wine Awards, the home of the Jimmy Watson trophy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following text is taken from an article by Mark Hedley that appeared in Square Mile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMelanie Chester was born for her job. Her family business was importing barrels, and she realised from a relatively young age that the wine industry was for her.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe studied Viticulture and Oenology at the University of Adelaide, where she was the recipient of both the Wolf Blass Prize for Excellence in Winemaking (2011) and the David Bradley Memorial Prize (2012). It was clear this girl was going to go far.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe began to build up her experience working across a number of estates in Australia spanning Central Victoria, the Grampians, McLaren Vale, and Barossa, as well as a stint at Quinta do Crasto in Portugal’s Douro Valley.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAwards – and award-winning wines – came thick and fast.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2015, she was named Young Winemaker of the Year by Gourmet Traveller WINE magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People’s Choice award.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHer love affair with Giant Steps started long before she became Head of Winemaking and Viticulture in 2021, collecting the wines for her personal cellar for many years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNow general manager of the prestigious Yarra Valley winery, she talks us through her journey in wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eWhat was your first experience of wine?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWine was always a part of our dinner table at home, but my family business was importing barrels, so my earliest memory of the industry was as a school child, on the docks of the Adelaide Port. We had just brought in a container of barrels from France and I can still remember the toasty and rich oak smell of opening that container.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat was the first wine you tasted which really caught your attention?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI was in my late teens, and my uncle, who was an avid collector, opened some iconic Aussie wines around the family Christmas table. That afternoon I tried a 1992 Giaconda Pinot Noir, a 1992 Mount Mary Quintet and a 1994 Henschke Hill of Grace. These wines I can still remember when I think back on them. They were a lighting strike through my brain and it hasn't rewired itself since.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhen did you decide 'I want to make wine!'?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAfter my first harvest as an intern – I loved the energy of the cellar, the smells, and the transformation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhere and when was the first wine you made? And was it any good?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI studied at the University of Adelaide and you make a \"project\" wine in third year. I made a very yucky small-batch white wine. But you have to start somewhere!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s the most important lesson you’ve learnt in your career?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHard work, dedication and not cutting corners are the foundation for making great wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s your favourite memory from your career so far?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile people would assume it’s winning trophies or travelling to exotic places, for me it’s remembering those days in vintage where it's all just working. We nailed the picking date on something, the juice tastes great, the team are smashing it and the energy is positive, excited and collaborative. Those are the days I do it for.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhich has been your favourite vintage over the last few years – and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e2022 was my first vintage at Giant Steps so that was a thrill, but the 2023 vintage, cool and mild, has produced some pretty amazing wines of purity. While those vintages are stressful as you're waiting for stuff to ripen, they often deliver incredible quality.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWho is your winemaking hero – and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI have a few. Of course, Lalou Bize-Leroy! But closer to home, my mentor and great friend Tom Carson, from Yabby Lake. He’s practical, thoughtful, generous with his time and knowledge, and has a real love of our Aussie wine industry.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eIf you could only drink one grape for the rest of your life, what would you choose and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePinot noir – it’s the most complex and fascinating variety. I would never get bored as there is so much site discovery and expression to enjoy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s your death-row bottle from your own line-up?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eApplejack Pinot Noir.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eAnd from another winemaker?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOoooooh, very hard – either 1989 Chateau Rayas, 2012 Raveneau Les Clos or a 2015 Domaine de la Romanee-Conti Romanee-Saint-Vivant!\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"Giant Steps Yarra Valley Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan data-mce-fragment=\"1\"\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan data-mce-fragment=\"1\"\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan data-mce-fragment=\"1\"\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43871948767473,"sku":"","price":86.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-wombat-creek-vineyard-pinot-noir-2022.jpg?v=1712018298"},{"product_id":"giant-steps-applejack-vineyard-chardonnay-2023","title":"Giant Steps Applejack Vineyard Chardonnay 2023","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAustralian White Wine of the Year 2025 - Huon Hooke, The Real Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\"A wonderful wine of precision and charm. Congratulations to Mel Chester and the Giant Steps team.\"  Huon Hooke\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\"This is a ripping chardonnay. This is an advanced level wine.\"  Campbell Mattinson\u003cbr\u003e\"Superb definition and purity. A wonderful wine.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003cb\u003eAndrew Caillard MW\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e1998\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Anything Applejack Vineyard Pinot Noir can do, Applejack Chardonnay can do just as well. This is a ripping chardonnay. It has fruit power up its sleeve and in its wrist bands and everywhere else. And yet it’s tight. And stony. Shot with white peach. There’s some dare to the acidity but it brings flavour with it; it took the risk and it turned out, the reward was worth it. This is an advanced level wine. You drink it, and you know all you need to know.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe Applejack Vineyard, named after the Applejack eucalypts that surround the vineyard, is located at Gladysdale in the upper Yarra Valley. It was planted in 1997 by respected viticulturist Ray Guerin and is meticulously managed by his son Mark. This vineyard was purchased by\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ePhil Sexton \u003c\/span\u003ein 2013. \u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003eLocated at an elevation of 320 metres, the higher altitude results in a cooler and extended growing season (3-4 weeks later than central Yarra Valley) and is ideally suited to growing Pinot Noir and Chardonnay.\u003cspan\u003e \u003c\/span\u003eApplejack Vineyard is located on a dramatic, north-east-facing slope with close-planted vines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\"2023 was a small, high-quality vintage in the Yarra Valley. The grapes in 2023 had lovely fruit concentration with bright natural acidities. 100% handpicked and whole bunch pressed. The juice was then transferred directly to barrel by gravity with no settling, taking full lees. Wild fermented in 500L French oak puncheons. No bâtonnage. No Malolactic fermentation. Maturation for 9 months in used French oak – 25% 2nd use, 75% seasoned, Mercurey, Taransaud and Dargaud \u0026amp; Jaeglé.\"\u003cb\u003e  Giant Steps\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eAustralian White Wine of the Year 2025 - Huon Hooke\u003c\/strong\u003e\u003c\/span\u003e \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ca href=\"https:\/\/youtu.be\/Of43Pxb3Z-o\" title=\"Giant Steps Applejack Chardonnay 2023 - The Real Review White Wine of the Year\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"margin-right: 16px; margin-bottom: 16px; float: left;\" alt=\"Giant Steps Applejack Chardonnay 2023 - The Real Review White Wine of the Year\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant_Steps_Applejack_2023_White_Wine_of_The_Year_240x240_4d4f1cab-e419-4d53-9f28-fd4870a7149e_240x240.jpg?v=1747709598\"\u003e\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Chardonnay is the wine on everyone’s lips and Australian chardonnay is in a great place right now. \u003c\/span\u003eSeveral cooler than average recent vintages have helped winemakers field refined, intense and yet delicate chardonnays with great balance and subtlety allied with depth and complexity. Giant Steps Applejack Chardonnay 2023, our White Wine of the Year Australia 2025, is such a wine. Immaculate cool-climate Upper Yarra fruit from a great vineyard, in the hands of highly skilled and practised winemakers, has been permitted to shine brightly and accurately reflect its place of origin. Oak and other winemaking inputs have been sensitively handled to that end. It’s a wonderful wine of precision and charm, beautiful to drink now but also promising to develop splendidly with age. Congratulations to Mel Chester and the Giant Steps team.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"cs-reviewBody\"\u003eLight bright yellow in the glass with creamy pastry, spiced nectarine and lemon aromas and flavours, the palate intense and compact, tightly focused and long, with pencilly\/cedary and lemon butter flavours of great energy and vitality, lingering long on the aftertaste. Refreshing acidity. Superb now, even better with a bit more age on it.\u003c\/span\u003e Drink: 2025-2037.\"\u003cstrong\u003e  Huon Hooke, The Real Review - 98 points and Australian White Wine of the Year 2025\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003ePale colour. Flinty, grapefruit, nectarine, pear skin aromas with marzipan, hint tonic water notes. Generous, flavourful and mouth filling with ample ripe nectarine, grapefruit flavours, lacy fine textures, attractive mid-palate richness and well-integrated quartz-like acidity. Finishes long and minerally. Superb definition, purity, volume and tension. A wonderful wine.\"\u003c\/span\u003e\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003cb\u003eAndrew Caillard MW, The Vintage Journal - 97 points\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eApplejack vineyard was planted at Gladysdale by Ray Guerin in 1997, and only 2ha of its 11ha is planted to chardonnay. It is named for the Applejack eucalypts that surround it. Whole-bunch pressed straight to barrel with full solids and matured in mainly second use puncheons. A very bright green gold. A pure and gently reticent bouquet of stone fruits, lemon verbena and crushed rocks. The palate is tightly coiled, steely, saline and focused. A wine with excellent potential.\u003c\/span\u003e\u003cspan\u003e Drink by 2032.\"  \u003cstrong\u003ePhilip Rich\u003c\/strong\u003e\u003cstrong\u003e, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003cspan\u003eAnything Applejack Vineyard Pinot Noir can do, Applejack Chardonnay can do just as well. This is a ripping chardonnay. It has fruit power up its sleeve and in its wrist bands and everywhere else. And yet it’s tight. And stony. Shot with white peach. And run with apple, sweet cedar, brine and the wet leaves of a lemon tree. There’s some dare to the acidity but it brings flavour with it; it took the risk and it turned out, the reward was worth it. This is an advanced level wine. You drink it, and you know all you need to know.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Drink: 2025-2030+.\"  \u003c\/span\u003e\u003cb\u003eCampbell Mattinson, The Wine Front – 96 points \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Applejack vineyard is 1.8ha of Chardonnay, a blend of southern and northern slopes within its east facing site. No battonage and no malolactic fermentation. This vintage is highly aromatic in florals of billy buttons, sunflower and bee pollen. A touch of dandelion, peach stone and mandarin oil. Acidity reaches the zenith whilst the back palate offers shortbread, marzipan and hazelnut paste. I adore the originality of this wine, its showing off its more elevated site whilst an intriguing aromatic profile shines through. Drink now or will cellar well for 5 years. A wine that could handle a rich carbonara or cheesy cauliflower bake.\"\u003cb\u003e\u003cspan\u003e  Shanteh Wale, Winepilot - \u003c\/span\u003e\u003cstrong\u003e96 Points\u003c\/strong\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003eAustralian White Wine of the Year 2025 - Huon Hooke, The Real Review\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eApplejack vineyard\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Giant Steps Applejack Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsApplejackVineyard_1024x1024.png?v=1689389529\"\u003e\u003c\/strong\u003e\u003cstrong\u003eApplejack Vineyard  (Upper Yarra Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eApplejack Vineyard is a special site, located on a dramatic slope in the upper Yarra Valley and is closely planted and fastidiously managed. It was planted by respected viticulturist Ray Guerin in 1997. The basalt based underlying volcanic soil and rock produce a characteristically fine yet extended, spicy and firm palate. The higher altitude results in a cooler and extended growing season, ideally suited to Pinot Noir and Chardonnay (3-4 weeks later than central Yarra Valley). This vineyard joined the Giant Steps family of Single Vineyards in 2013.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eGladysdale            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e:\u003c\/span\u003e 320 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e: \u003c\/span\u003eEast-facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e:\u003c\/span\u003e 12.5 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e: \u003c\/span\u003e1997                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e:\u003c\/span\u003e Grey clay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e:\u003c\/span\u003e I10V1     \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones:\u003c\/span\u003e \u003c\/strong\u003eAbel, MV6, Pommard, 114, 115, D2V5, D5V15\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Gint steps Vineyard Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eMelanie Chester\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant_Steps_Melanie_Chester.png?v=1723799261\" alt=\"Winemaker Melanie Chester at work in the Giant Steps winery\"\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eWinemaker Melanie Chester at work in the Giant Steps winery\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMel Chester didn’t want to be a winemaker, even though she grew up in a wine family. Her great-grandfather started importing American oak to make wine barrels in South Australia in the 1930s: his first customer was Penfolds.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWine was always on the Chester dining table in Adelaide, being enjoyed and talked about. But, like most teenagers, young Mel rebelled. \"Dad was like, you’ll be a winemaker one day,\" says Chester, smiling. \"And I was like, piss off, Dad, you don’t know me.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThen, when she was 17 her father suggested she could earn some cash working in a winery down in McLaren Vale during vintage. \"And I was like, righto, but I’m not going to become a winemaker, so back off.\" She was, of course, hooked from day one. \"Loved it. Moved out of home. Didn’t have a driver’s licence. Hitched lifts to work. So much fun.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe studied Viticulture and Oenology at the University of Adelaide, where she was the recipient of both the Wolf Blass Prize for Excellence in Winemaking (2011) and the David Bradley Memorial Prize (2012). It was clear this girl was going to go far. \u003cspan\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2015, after three years in a senior role at Seppelt’s Great Western winery in Victoria, the then 26-year-old was offered the role of winemaker-manager at Sutton Grange, a vineyard in the high country south of Bendigo. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMoving to Sutton Grange presented the \"right kind of challenge and change\" for Chester, as she could be more hands on at a boutique winery. \"Up until that point I had spent a good chunk of my career working with Treasury Wine Estates, which was a fantastic ground base for me in terms of learning and exposure to amazing vineyards and incredible winemakers … I was ready to work in a different sized business structure and really missed being a bit more hands on.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWithin months she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine. In 2018, she was named people’s choice at the Young Gun of Wine awards.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2021, after six years as Head Winemaker at Sutton Grange, Chester joined Giant Steps as Head of Winemaking and Viticulture. \"\u003cspan\u003eIt’s bittersweet to be moving on, but this is such a great opportunity.\" In addition to her duties at Giant steps, Melanie is a sought-after wine judge and currently is the Chair of Judges at the prestigious Melbourne Royal Wine Awards, the home of the Jimmy Watson trophy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following text is taken from an article by Mark Hedley that appeared in Square Mile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMelanie Chester was born for her job. Her family business was importing barrels, and she realised from a relatively young age that the wine industry was for her.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe studied Viticulture and Oenology at the University of Adelaide, where she was the recipient of both the Wolf Blass Prize for Excellence in Winemaking (2011) and the David Bradley Memorial Prize (2012). It was clear this girl was going to go far.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe began to build up her experience working across a number of estates in Australia spanning Central Victoria, the Grampians, McLaren Vale, and Barossa, as well as a stint at Quinta do Crasto in Portugal’s Douro Valley.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAwards – and award-winning wines – came thick and fast.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2015, she was named Young Winemaker of the Year by Gourmet Traveller WINE magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People’s Choice award.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHer love affair with Giant Steps started long before she became Head of Winemaking and Viticulture in 2021, collecting the wines for her personal cellar for many years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNow general manager of the prestigious Yarra Valley winery, she talks us through her journey in wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eWhat was your first experience of wine?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWine was always a part of our dinner table at home, but my family business was importing barrels, so my earliest memory of the industry was as a school child, on the docks of the Adelaide Port. We had just brought in a container of barrels from France and I can still remember the toasty and rich oak smell of opening that container.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat was the first wine you tasted which really caught your attention?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI was in my late teens, and my uncle, who was an avid collector, opened some iconic Aussie wines around the family Christmas table. That afternoon I tried a 1992 Giaconda Pinot Noir, a 1992 Mount Mary Quintet and a 1994 Henschke Hill of Grace. These wines I can still remember when I think back on them. They were a lighting strike through my brain and it hasn't rewired itself since.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhen did you decide 'I want to make wine!'?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAfter my first harvest as an intern – I loved the energy of the cellar, the smells, and the transformation.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhere and when was the first wine you made? And was it any good?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI studied at the University of Adelaide and you make a \"project\" wine in third year. I made a very yucky small-batch white wine. But you have to start somewhere!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s the most important lesson you’ve learnt in your career?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHard work, dedication and not cutting corners are the foundation for making great wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s your favourite memory from your career so far?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile people would assume it’s winning trophies or travelling to exotic places, for me it’s remembering those days in vintage where it's all just working. We nailed the picking date on something, the juice tastes great, the team are smashing it and the energy is positive, excited and collaborative. Those are the days I do it for.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhich has been your favourite vintage over the last few years – and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e2022 was my first vintage at Giant Steps so that was a thrill, but the 2023 vintage, cool and mild, has produced some pretty amazing wines of purity. While those vintages are stressful as you're waiting for stuff to ripen, they often deliver incredible quality.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWho is your winemaking hero – and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI have a few. Of course, Lalou Bize-Leroy! But closer to home, my mentor and great friend Tom Carson, from Yabby Lake. He’s practical, thoughtful, generous with his time and knowledge, and has a real love of our Aussie wine industry.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eIf you could only drink one grape for the rest of your life, what would you choose and why?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePinot noir – it’s the most complex and fascinating variety. I would never get bored as there is so much site discovery and expression to enjoy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eWhat’s your death-row bottle from your own line-up?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eApplejack Pinot Noir.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eAnd from another winemaker?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOoooooh, very hard – either 1989 Chateau Rayas, 2012 Raveneau Les Clos or a 2015 Domaine de la Romanee-Conti Romanee-Saint-Vivant!\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"Giant Steps Yarra Valley Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack and Bastard Hill Vineyards in the Upper Yarra (both owned by Giant Steps), the \u003cspan\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and, up until the 2023 vintage, the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan\u003eIn addition, Giant Steps produces a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45339347419377,"sku":null,"price":89.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giant-Steps-Applejack-Vineyard-Chardonnay-2023_ff8c5772-a7a9-41d5-9cd2-cbe92be94b9f.jpg?v=1747792953"},{"product_id":"rieslingfreak-no-8-polish-hill-river-schatzkammer-riesling-2024","title":"Rieslingfreak No 8 Polish Hill River Schatzkammer Riesling 2024","description":"\u003cp\u003eRieslingfreak is the story of John Hughes, a man whose deep, abiding passion is Riesling. John started his own label in 2009 with the release of a Clare Valley Riesling. The number of Rieslings he produces has grown to 17 (not all of them are made in each vintage). The fruit for the Rieslingfreak collection is sourced from three regions; Clare Valley, Eden Valley and Polish Hill River. They are also made in a number of styles; dry, off-dry, Kabinett, fortified and sparkling. All the Rieslingfreak wines show exquisite purity and elegance and are among the very best examples that South Australia, and indeed Australia, has to offer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"An unctuous Polish Hill River-born riesling from the Jaeschke family vineyard that sports 32 g\/L of RS in an Aussie Kabinett style. Super pale with a green flash and pure and expressive fruit tones of lime, grapefruit, custard apple, feijoa and pomelo with underlying hints of orange blossom, frangipani, riverstone and some vaguely earthy mycelial undertones. It's an enchantingly pure wine, its finely honed tension making it appear drier than you'd expect, with a fine, minerally cadence, an ache of umami and a drawn-out lime sorbet finish. Superb drinking.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  Dave Brookes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\"Rieslingfreak No.8 is harvested from the Polish Hill River vineyard. Schatzkammer is a German word meaning ' Treasure Chamber'. This is where German Winemakers store their treasured wines. The No.8 is made in a German Kabinett style. Due to European labelling laws, we are not legally allowed to use the word 'Kabinett' on wine labels. Therefore, I have used the work Schatzkammer, a play on the word Kabinett, and it is my treasured wine! Harvested early in the season, the wine is low in alcohol. Made in a sweet Kabinett style, the wine also retains great amounts of acid, balancing out the sweetness and fruit perfectly.\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003eWith an abundance of natural acidity in the grapes, 2024 makes for an exciting vintage for our iconic 'Schatzkammer' Riesling. The bouquet is sweetly scented with aromas of custard apple, passionfruit, pineberry and ylang ylang, which carry through onto the lusciously flavoured palate. This wine is low in alcohol, with a finely-tuned balance of succulent residual sweetness and tangy natural acidity that balances, seemingly effortlessly, on a knife edge of precision. While the luscious sweetness flows across the tip of the tongue, carrying a fruit basket of flavours and sweetshop memories with it, this seamlessly gives way to a line of racy natural acidity that drives the length of the palate to a clean, crisp finish - the ultimate hallmark of the very best examples of this unique style of Riesling.\u003c\/span\u003e\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\" mce-data-marked=\"1\"\u003eRieslingfreak\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\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\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"\u003cspan\u003eAn unctuous Polish Hill River-born riesling from the Jaeschke family vineyard that sports 32 g\/L of RS in an Aussie Kabinett style. Super pale with a green flash and pure and expressive fruit tones of lime, grapefruit, custard apple, feijoa and pomelo with underlying hints of orange blossom, frangipani, riverstone and some vaguely earthy mycelial undertones. It's an enchantingly pure wine, its finely honed tension making it appear drier than you'd expect, with a fine, minerally cadence, an ache of umami and a drawn-out lime sorbet finish. Superb drinking.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink by 2034\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDave Brookes\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003e\u003cstrong\u003e, \u003c\/strong\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHalliday 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\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan\u003eWhat a journey this wine takes you on. At first glance you’ll find Buddha’s hand citrus, citron and grapefruit. A touch of magnolia and sage leaf. There is an earthy oyster mushroom and sandstone quality. Then BAM Smack your lips and call me betty. A waterfall of dill, pickled radish and guava. The vineyard shines here with sweetness perfectly matched to suit the character of the fruit. It’s JUST right and a demonstration as to why you need to be a freak of all things Riesling to produce wine this good. Cellar for another 20 years if you have the patience of a saint. Serve with luscious pork belly.\u003c\/span\u003e\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003cstrong\u003eShanteh Wale, Winepilot.com\u003c\/strong\u003e - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"With a delicately aromatic nose, everything appears like it is about to rise, like the sun behind the horizon. And on the palate, here it is, the sun! The residual sugar flows with the acidity cascade, masterfully driving the stream. You just wonder what happened and here you are, having another glass. It just works, as the synchronised movement of professional swimmers. Drink now–2036.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003cb\u003eJeni Port and Lisa Cardelli, The Vintage Journal – 96 points\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\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\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★\u003c\/span\u003e \u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eThe rieslings\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Rieslingfreak Collection\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Rieslingfreakrieslings_5b2c017e-847f-4527-a100-64e633c85ab9_1024x1024.png?v=1674621530\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRieslingfreak No 1 Grounds of Grandeur Riesling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrounds of Grandeur pays respect to both the vineyard and the grower of the Riesling. Made from a single vineyard, Rieslingfreak No.1 is only made in exceptional vintages, when both climatic conditions and vineyard expressions are superior. \u003cspan data-mce-fragment=\"1\"\u003eThe 2017 vintage is grown by Richard and Anne Hughes at White Hutt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRieslingfreak No 2 Polish Hill River Riesling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRieslingfreak No.2 is a dry Riesling, showcasing many of the refinements typical of the Polish Hill River. The limestone and shale rock soil profile are reflected in the wine with mineral and slate notes, green apple flavours, and underlying green citrus characters, predominantly lemons and grapefruit. Wines from this vineyard can be consumed upon release, or cellared for many years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRieslingfreak No 3 Clare Valley Riesling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade from the family vineyard, White Hutt, Clare Valley. The heavy red clay soils contribute to the fruit intensity of this wine. No.3 is a fruit driven style of Riesling. Classic flavours of this vineyard include ripe lemon and limes and some melon and tropical fruit notes.  The Riesling drinks well young, but will also reward with cellaring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRieslingfreak No 4 Eden Valley Riesling\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEden Valley Rieslings often showcase delicacy and refinement. Rieslingfreak No.4 typically demonstrates this, by the wine showing aromas of citrus and white blossom, with flavours of brown limes and lemons, with a background of sweet spice.  The wine drinks well young, but will reward with cellaring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRieslingfreak No 5 Clare Valley Off Dry Riesling\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRieslingfreak No.5, like No.3 is made from the family vineyard, but with the grapes harvested from a vineyard with lighter soils therefore providing a lighter style of wine. The  grapes are harvested earlier in the season, to provide a wine that is slightly less in alcohol. Being 'off dry' the sugar level can vary each vintage, pending on the season, normally between 11-15g\/L. The sugar is balanced nicely with the acid, providing a fruit driven style with a hint of sweetness. The wine drinks well on release or will reward with cellaring.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRieslingfreak No 6 Clare Valley Aged Release Riesling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade from the family vineyard, White Hutt, Clare Valley. Harvested from the same block as the No.5, the wine is fermented dry, and made in a style that will allow the wine to cellar for many years. The wine is bottled in the same year of vintage, and then cellared, being released at 5 years of age. This careful cellaring slowly develops the wine to show notes of butter, toast and ripe citrus flavours. The wine is intended for enjoyment upon release, but will also reward with further cellaring.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRieslingfreak No 7 Clare Valley Fortified Riesling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade from the family vineyards, White Hutt, Clare Valley. Harvested at the same time as Rieslingfreak No.3. The juice is only partially fermented to 7-8 Baume (approx. 140g\/L sugar) and then fortified using a combination of 3-year-old brandy spirit and neutral spirit. The wine is then stored in old oak casks to develop for 2 to 4 years, prior to bottling. The wine looks similar to a white port, whilst still retaining the Riesling aromatics and flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRieslingfreak No 8 Polish Hill River Schatzkammer Riesling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRieslingfreak No.8 is harvested from the Polish Hill River vineyard. Schatzkammer is a German word meaning ' Treasure Chamber'. This is where German Winemakers store their treasured wines. The No.8 is made in a German Kabinett style. Due to European labelling laws, we are not legally allowed to use the word 'Kabinett' on wine labels. Therefore, I have used the work Schatzkammer, a play on the word Kabinett, and it is my treasured wine! Harvested early in the season, the wine is low in alcohol. Made in a sweet Kabinett style, the wine also retains great amounts of acid, balancing out the sweetness and fruit perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRieslingfreak No 9 Clare Valley Sekt Riesling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRieslingfreak No.9 is made from the family vineyards, but with the fruit selected from the coolest site that experiences slow ripening, with high natural acidity. Rieslingfreak No.9 Sekt Riesling is made in Méthode Traditionelle style, from grapes harvested early and fermented dry. The wine is then left on lees for a short period of time to develop complex flavours. The wine then undergoes secondary fermentation in the bottle.  The wine is stored on yeast lees, cellared for a period of time, normally around 30 to 36 months, prior to dégorgement and prepared for sale. The wine is a dry style, which shows good Riesling aromatics together with yeasty notes developed from aging on lees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRieslingfreak No 10 Zenit Riesling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRieslingfreak No.10 is a blend of vineyards and regions. Originating in 2017, Rieslingfreak No.10 was discovered by chance. This wine was originally created by John and Belinda as their 'wedding wine', intended to be a small batch to be served exclusively on their special day. Without constraints of region or style, they discovered a multi-regional blend was their wine of choice, and this bespoke wedding blend held a serious 'wow' factor for them both! After drinking a bottle, Belinda came up with the idea of sharing this wine with the world as Rieslingfreak No.10. This love child of the Rieslingfreak winemakers is our ultimate multi-regional blend that captures the very essence of the vintage and is considered to be the lovers' definitive expression of Riesling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRieslingfreak No 11 Mosaik Riesling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrand new to the Rieslingfreak stable, Rieslingfreak No.11 is our 'Mosaik' (Mosaic) – a unique take on Riesling which like the traditional artform, brings together a collection of pieces that don't seem to fit together, but in the hands of a master craftsman create a true work of art. Mosaic brings together the elegance of Eden Valley Riesling, the exotic funk of wild-type yeast strains, and the supple phenolics and subtle spice of old French Oak barrels to create a complex masterpiece of flavour and texture. Aromas of Thai pandan custard and aged Asiago cheese are complemented by the rich fruit flavours of ripe lychee and pineapple, zesty lime cordial and dried mint; all drawn together by a decadently creamy mid-palate and finishing with crisp, driving acidity. A quirky spin on Riesling that will certainly take you for a walk on the wild side!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRieslingfreak No 12 Flaxman Valley Riesling\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNo.12 is harvested from individually selected vines from the Mason and Zander family vineyards in Flaxman Valley in High Eden, a premium sub-region of Eden Valley. Renowned for growing world-class Riesling of unrivalled elegance, this wine captures the very essence of the Flaxman Valley subregion in all its splendour. This wine is exceptionally delicate and refined, showcasing the delicate floral aromatics and mineral driven palate for which High Eden is so renowned. A refined and elegant style of Riesling that will drink beautifully in its youth but will certainly reward patient cellaring.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRieslingfreak No 33 Clare Valley Growers Riesling\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRieslingfreak No.33 incorporates both our growers in the Clare Valley. Richard and Anne Hughes (John's Parents) and Robert and Lyn Jaeschke from Polish Hill River. Situated on the flats in the middle of a valley, White Hutt vineyard has its own very unique microclimate. The vineyard is planted on heavy loam and red terra rossa soil, with limestone subsoil. It is situated 500m above sea level, with an average rainfall of 550mm. The heavy red soils in the vineyard contribute to the fruit generosity seen in this wine. The Polish Hill River in the wine provides the wine with an acid profile and drive. The wine is made in a generous and refreshing fruit driven style with a soft, velvety palate of exceptional length. It has classic flavors of ripe lemon and lime and some tropical fruit notes. It drinks well young, but will also reward with cellaring.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRieslingfreak No 34 Tale of Two Valleys\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTale of Two Valleys is a blend of Clare and Eden Valley Riesling. Clare Valley Riesling for its generous floral aromatics and rich flavour, and Eden Valley Riesling for its backbone of fine and refreshing acidity. The Clare Valley really shines through with the generosity of floral notes and the depth of flavour. The complexity of pear and white stone fruit shows the generosity of Clare. Eden Valley provides the sweet spice and acid backbone to the Riesling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRieslingfreak No 44 Eden Valley Riesling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFruit for this Eden Valley Riesling is sourced from three different vineyards situated between Eden Valley and Flaxman's Valley. The two vineyards in Flaxman Valley belong to Ben Zander and Michael Mason. Milton Tscharke has a small vineyard situated in the heart of the Eden Valley. The vineyards are situated approximately 500m above sea level, and have an average yearly rainfall of 650mm. The soils vary from shallow grey sandy loam over shale rock, to loam soil over light medium clay, with high quartz rock and gravel content. Each vineyard contributes something different to the wine. Eden Valley Rieslings often showcase delicacy and refinement. Rieslingfreak No.44 typically demonstrates this, with aromas of citrus, talcum powder and white blossom, and flavors of lime and lemon, with a background of sweet spice. The wine drinks well young, but will reward with cellaring.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRieslingfreak No 55 Clare Valley Growers Off Dry Riesling\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRieslingfreak No.55 is a showcase of our Clare Valley vineyards; our family vineyard from White Hutt, and the Jaeschke family from Polish Hill River. This wine is an off-dry expression of the finely balanced compatibility between the inherent richness and generosity of the fruit from the family vineyard in White Hutt, and the lean, mineral-driven elegance of the fruit from Polish Hill River. The natural sweetness of this off-dry style adds an unctuous richness to the mid-palate, while the driving natural acidity imparts a crisp, clean finish. A wine of immediate appeal and absolute approachability, this wine is poised for ultimate enjoyment on release and complements a variety of cuisines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRieslingfreak No 99 Out of Square Riesling\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRieslingfreak No.99 'Out of the Square' Riesling is my 'playground' Riesling. The label No.99 allows me to experimentation with grape growing and winemaking. No.99 is all about trying something different and finding an alternative way of expressing the Riesling grape. The success of the wine will determine if the wine is allocated a 'real' number in the Rieslingfreak collection. The 2019 was fermented with wild-type \"Exotic” yeast strains for maximum funk and texture. The wine was then stored in large format oak for 12 months, creating a stark counterpoint to the usual finesse and fruit-forward purity of Clare Valley Riesling.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe vineyards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/RieslingfreakPolishHillRivervineyard_500316bc-e30f-4388-8596-753d53b5d8b4_1024x1024.png?v=1674622244\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClare Valley Vineyard (No.3, No.5, No.6, No.7, No.9, No.33)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Clare Valley vineyard is situated in White Hutt and is my family vineyard, owned by Richard and Anne Hughes. This is approximately 5.8 kms north of the Clare township, and is situated 500m above sea level. On our Clare Valley property, we have five different Riesling sites. Each site has a different soil profile, and we use multiple clones on the sites. The majority of the sites have deep red clay, over limestone, providing a fruit-driven style of Riesling. There is a different vineyard site for the No.5 which is made in the 'off dry' style. This site has shale grey soils over limestone. This is a compaction of silt and clay, providing a lighter soil that results in a delicate Riesling that is perfect for the 'off dry' style. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePolish Hill River Vineyard (No.2, No.8)\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eOur Polish Hill River vineyard is owned by Robert and Lyn Jaeschke. This vineyard was originally owned by Penfolds before Lyn and Robert purchased the vineyard in 2010. The vineyard is 4.7km southeast of the Clare township and is situated in the heart of the Polish Hill River. The vineyard is planted 460m above sea level and attracts an average of 625mm of rain each year. Planted on grey loam over sandy limestone and shale rock, these vines produce tight Rieslings, often with green apples and citrus, and a tight acid. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRiesling Block D6 is specially selected for the No.8. It is a tiny planting of just 0.4 ha, situated in a small gully bordered by a steep hill to the North, and the tree-lined bank of a creek to the South. The vines are approximately 20 years old, planted on 44 year old root stock and are planted in an East-West direction. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEden Valley Vineyards (No.4, No.12, No.44)\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eFruit for our Eden Valley Riesling is sourced from four vineyards located across the Southern Ranges of Eden Valley from Flaxman Valley in High Eden to the east, through to Springton in the west.\u003c\/p\u003e\n\u003cp\u003eTwo of our vineyards are located in Flaxman Valley in High Eden, a premium sub-region of Eden Valley. The first vineyard, owned by Michael Mason, is situated approximately 3kms northwest of the Eden Valley township. This vineyard is planted on shallow grey sandy loam over shale rock and is situated 450m above sea level. The average yearly rainfall is 700mm. Close by is the second vineyard we source fruit from that is owned by Ben Zander. Ben is second generation and is well known for growing Eden Valley Riesling. This vineyard is planted in loam soil over light medium clay, with high quartz rock and gravel content. Situated 500m above sea level, the vineyard has a rainfall of approximately 650mm per year.\u003c\/p\u003e\n\u003cp\u003eThe third vineyard we source fruit from is owned by Mark Bartholomaeus and is situated in the heart of the Eden Valley township. The vines are over 65 years old and are among the oldest plantings of Riesling in the area. These old vines produce wines with intense flavour and exceptional natural acidity.\u003c\/p\u003e\n\u003cp\u003eOur fourth vineyard is Avon Brae, located on the outskirts of Springton. With several blocks of Riesling planted on a variety of soils and aspects, this vineyard produces wines ranging from lean and elegant to rich and full-flavoured. Situated in the South-Western ranges of Eden Valley adjacent to the Adelaide Hills, the cooler temperatures and higher rainfall in this area lead to extended ripening periods compared to the rest of the region.\u003c\/p\u003e\n\u003ch3\u003eThe winery \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/RieslinfreakLogo_ce2a2911-a6b6-46da-a973-7b6a2bae0553_1024x1024.png?v=1674617602\" alt=\"rieslingfreak logo\"\u003e\u003c\/p\u003e\n\u003cp\u003eRieslingfreak is the story of John Hughes, a man whose deep, abiding passion is Riesling. John earned the nickname 'Riesling Freak' during his university days as it was always his beverage of choice, so when he started his own label, there was really only one thing he could call it.  \u003c\/p\u003e\n\u003cp\u003eJohn grew up on an old Riesling vineyard in his home in the Clare Valley. John shared many bottles of aged Clare Valley Rieslings with his father Richard,  which kindled his love for the grape. In 1998, the family purchased a vineyard in White Hut, just north of the Clare township, and John's future was sealed. \u003c\/p\u003e\n\u003cp\u003eJohn spent 10 years working at the Australian Wine Research Institute, gaining valuable experience in technical winemaking, while also studying at Adelaide University. Upon completion of his studies, John travelled through the wine regions of France and Italy to expand his global knowledge of wine. Upon returning to South Australia, John took on the role of Production Winemaker for a renowned Barossa winery. \u003c\/p\u003e\n\u003cp\u003eJohn started his own label in 2009 with the release of a Clare Valley Riesling. The number of Rieslings he produces has grown to 17 (not all of them are made in each vintage). \u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe fruit for the Rieslingfreak collection is sourced from three regions; Clare Valley, Eden Valley and Polish Hill River. They are also made in a number of styles; dry, off-dry, Kabinett, fortified and sparkling. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEach of the Rieslings has a number, and that number represents both the region where the grape is grown and the style of the Riesling. \"When I started, other winemakers told me that I should be putting the region on the front label,\" says Hughes. \"But I was resolute: I liked the way Penfolds had developed a following for its wines, how people knew what to expect when they bought a Bin 28 or a Bin 389. And I'm glad I stuck to my guns, because people now ask me for my No. 2, or my No. 3. They know what to expect.\"\u003c\/p\u003e\n\u003cp\u003eAll the Rieslingfreak wines show exquisite purity and elegance and are among the very best examples that South Australia, and indeed Australia, has to offer.\u003c\/p\u003e\n\u003cp\u003e\"The philosophy of Rieslingfreak is to provide Riesling enthusiasts with the finest expressions of the variety, representative of different regions and styles. Most of our Rieslings are harvested by machine, in the cool of the night and arrive at the winery early morning for processing. Unlike most Riesling producers, we do not press our Rieslings. We use a 'spin and drain' method with the grapes to ensure the berries are treated very softly, whilst maintaining the purity of the juice.\u003c\/p\u003e\n\u003cp\u003eWith Riesling winemaking, there are three key elements that require the upmost detail and attention. These are fruit, acid, and sweetness. We see it as our job, as  Riesling winemakers, we believe our role is to always deliver a 'balanced' Riesling that harmoniously combines these three elements. As growing conditions vary from year to year, it is our job to adapt to the conditions, and produce wines that highlight the best characteristics of each vintage. It is for this reason that we are unable to use numbers to steer the decision making. We rely on the sense of taste, both in the vineyard and winery, to deliver a balanced Riesling that is true to style.\u003c\/p\u003e\n\u003cp\u003eTo create a great Riesling, we start in the vineyard with the fruit, looking for ripening, and concentration of flavours. With the juice, we evaluate the acid and adjust if needed, to ensure we have great length and raciness. The juice is fermented using modern processing methods, including juice inoculation, and the use of cultured yeast. There is much debate over 'wild' yeast and 'cultured' yeast, however we choose to use cultured yeast, for two reasons. The first being that we seek continuity of our wines from year to year, only displaying vintage differences. We also want to show you true example of region and style. We believe the use of cultured yeast has a big role in this part of the winemaking process.\u003c\/p\u003e\n\u003cp\u003eAs the wine ends fermentation, we ensure sufficient sweetness and acid is achieved that compliments the fruit profile of the Riesling.\" \u003cstrong\u003e Rieslingfreak\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45526057025777,"sku":null,"price":38.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Rieslingfreak-No-8-Polish-Hill-River-Schatzkammer-Riesling-2024_b1fec056-c581-4fc6-9633-888c2c35d43e.jpg?v=1733794497"},{"product_id":"brookland-valley-reserve-chardonnay-2023","title":"Brookland Valley Reserve Chardonnay 2023","description":"\u003cp class=\"MsoNormal\"\u003eThe Brookland Valley Estate Vineyard, established in 1984, overlooks the stunning Wilyabrup Brook in the heart of the Margaret River region. The 15.4 hectare vineyard is primarily planted to Cabernet Sauvignon and Chardonnay. Brookland Valley regularly produce outstanding wines and their Reserve Chardonnay from the magnificent 2023 vintage is a benchmark for the region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This is the top of the wazzer chardonnay and comes from an outstanding season. It is one of the best yet under this label. On the nose subtle notes of gun metal and struck match overlay deeper notes of butterscotch and vanilla bean. The palate is lavishly rich and textured but then tightens with a fine acidity and excellent use of oak. Retains a pristine feel throughout.\"  Ray Jordan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThe grapes for the Brookland Valley Reserve Chardonnay are selected from distinct rows within the old vine Chardonnay patch at the front of the Brookland Valley property. Low yielding Gingin clone vines, from the 1986 established Brookland Valley Estate vineyard, were selected and hand harvested to facilitate whole bunch pressing. The fruit was hand sorted by passing over a sorting table to ensure optimum quality before pressing to tank. The juice is then immediately transferred to French oak barrels for indigenous fermentation. The wine remained on yeast lees for nine months with routine battonage. Spontaneous malolactic fermentation contributes to the texture and complexity of the wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-v-2021fb4f=\"\"\u003eBright fruit aromas of pink grapefruit, nectarine and nashi pear are overlaid with roasted hazelnut and oak spice. Subtle aromas of brioche, gun flint, lemon zest and nougat provide appealing complexity and interest to the nose. A richly flavoured, full bodied wine displaying purity of fruit and intensity of flavour. A creamy texture balanced with fine natural acidity that finishes with extraordinary length of flavour.\u003cspan style=\"font-size: 0.875rem;\"\u003e\"  \u003cb\u003e\u003cspan style=\"font-size: 11.0pt; line-height: 107%; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eBrookland Valley\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"This is the top of the wazzer chardonnay and comes from an outstanding season. It is one of the best yet under this label. It was put together with largely traditional techniques after hand picking, including whole bunch pressing and barrel fermentation before extended lees work. On the nose subtle notes of gun metal and struck match overlay deeper notes of butterscotch and vanilla bean. The palate is lavishly rich and textured but then tightens with a fine acidity and excellent use of oak. Retains a pristine feel throughout. Cellar 7 years.\" \u003cstrong\u003e Ray Jordan, Ray Jordan Wine - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"An exceptional wine that brings out the beautiful fruit within, complementing it with precision winemaking. Grapefruit, lemon and ginger spice mingle with feathery lees, toasty\/smoky\/stylish oak and flinty sulphides, not much just the right amount. All the flavours glide across the palate, teased along by fine acidity. Drink by 2033.\"\u003cstrong\u003e  Jane Faulkner, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Light lemon hue. Ripe peach, bacon fat and nougat aromatics. A big and powerful wine, rich and ripe yellow fruits at its core are superbly matched by powerful hazelnut oak notes and a flinty minerality that is lifted by finely woven acidity. Prodigious in length, it carries for ever, never losing its sense of balance to the end. Drink: 2024 to 2036.\"  \u003cstrong\u003eStuart Knox, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brookland_Valley_1024x1024.jpg?v=1740137535\" alt=\"Brookland Valley Estate vineyard\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eEstablished in 1984 by Malcolm and Dee Jones, the Brookland Valley Estate Vineyard overlooks the stunning Wilyabrup Brook in the Margaret River region of Western Australia. The property is the last land holding before the brook reaches the Indian Ocean. The proximity to these two waterbodies has a profound effect on the climatic conditions in the vineyard and the fruit characters of the grapes. The cooling sea breeze keeps the temperatures mild during summer to allow the grapes to slowly ripen, enhancing their flavour development.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe vineyard today is 15.4 hectares in size, 70% of which is planted to Cabernet Sauvignon and Chardonnay. It forms part of the 60 hectare Wilyabrup property, which includes the vineyard, a restaurant, a cellar door and two residences. The property was initially granted to Daniel McGregor on a peppercorn lease in 1881 and formed part of the Coast Run used for cattle grazing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFast forward to the 21\u003csup\u003est\u003c\/sup\u003e century and the property was acquired by Accolade Wines. In late 2022, Accolade sold the property to the Swinney family, one of Australia’s leading winegrowers. Under the sale-and-leaseback agreement, Swinney took ownership of the Wilyabrup property. Accolade retained ownership of the Brookland Valley brand but leased back the vineyard and appointed Swinney to manage it.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe purchase of Brookland Valley Vineyard marked an exciting new phase and extension of a more than 20-year working relationship between Accolade and the Swinney family. Accolade looked forward to seeing the site flourish under Swinney’s bespoke approach to viticulture and vineyard management, while locking in grape supply for its premium wine brands including Brookland Valley Estate and Houghton.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWinemaker Courtney Treacher completed her degree in viticulture and oenology in 2002, gaining experience in the Swan Valley, Perth Hills, Margaret River and the Hunter Valley along the way. She joined Houghton Wines as a cellarhand in 2004, working her way up to her current role as senior winemaker for both Houghton and Brookland Valley Wines (both owned by Accolade) in 2020. Brookland Valley's cellar door, which they share with Houghton, is located on the Wilyabrup property.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45950676041969,"sku":null,"price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brookland-Valley-Reserve-Chardonnay-2023.jpg?v=1740355489"},{"product_id":"flametree-srs-wallcliffe-chardonnay-2023","title":"Flametree SRS Wallcliffe Chardonnay 2023","description":"\u003cp\u003e\u003cstrong\u003eTrophy, Wine of Show - Wine Show of Western Australia 2024\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTrophy, Best White Wine - Wine Show of Western Australia 2024\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTrophy, Best Chardonnay  - Wine Show of Western Australia 2024\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTrophy, Best White Wine - Margaret River Wine Show 2024\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTrophy, Best Chardonnay - Margaret River Wine Show 2024\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"A wine of tremendous power. As good as anything Flametree have made.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eRay Jordan\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\"A great chardonnay. Incredibly long finish.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eHuon Hooke\u003cbr\u003e\"There's layers upon layers. It flows incredibly long.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eStuart Knox\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\"The best SRS Chardonnay that has ever been made. Highly recommended.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eErin Larkin\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\"Reminds me of a fine premier cru Burgundy. A brilliant wine.\"  Barry Weinman\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\"Sublime. Stylish and sophisticated.\"  Angus Hughson\u003cbr\u003e\"Magnificently complex and moreish. It's a scorching chardonnay.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eGary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFlametree selects iconic quality fruit from specific vineyards across the region to make the multiple award-winning SRS (Sub Regional Series) range. The SRS Chardonnay is Flametree's flagship white wine, the fruit sourced from the Wallcliffe sub-region. The \u003cspan\u003egrowing conditions were perfect in 2023, and t\u003c\/span\u003ehe old, low yielding vines have produced something very special indeed. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"The wine has an engagingly complex bouquet of smoky matchstick reduction overlying grapefruit and lemon, toasted nuts and nougat, the intensity and range of complexities on the nose repeated in the mouth where the wine is stunningly intense and concentrated, flowing long and harmoniously to its incredibly long finish. A great chardonnay.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThe 2023 SRS Chardonnay shows lovely lifted fruit together with some \u003c\/span\u003e\u003cspan\u003edelicate savoury notes from solids and wild ferment. Grapefruit, white \u003c\/span\u003e\u003cspan\u003epeach and dried pear give way to barrel ferment and flinty complexities. \u003c\/span\u003e\u003cspan\u003ePowerful fruit flavours, barrel ferment and subtle sulphides derived from \u003c\/span\u003e\u003cspan\u003ewild ferment contribute a delicious savoury oyster shell\/saline character \u003c\/span\u003e\u003cspan\u003eon the palate, giving the wine greater complexity and overall purity. The SRS Chardonnay was barrel fermented in 35% new French puncheons and then aged for 10 months. We decided not to employ MLF or lees stirring as we thought the fruit power and texture were in great balance.\u003c\/span\u003e\"  \u003cstrong\u003eFlametree\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eVery bright, light yellow colour with an engagingly complex bouquet of smoky matchstick reduction overlying grapefruit and lemon, toasted nuts and nougat, the intensity and range of complexities on the nose repeated in the mouth where the wine is stunningly intense and concentrated, flowing long and harmoniously to its incredibly long finish. A great chardonnay. Drink: 2025-2038.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This chardonnay comes from the Wallcliffe area within Margaret River. The fruit from this season was excellent, but then Cliff Royle has harnessed it perfectly creating a wine of tremendous power, yet at the same time subtlety and elegance. Slight struck match flinty characters on the nose merge with deeper notes of lemon curd and quince with a slightly oyster shell finish. As good as anything Flametree have made. Cellar 10 years.\"  \u003c\/span\u003e\u003cb\u003eRay Jordan, Ray Jordan Wines – 98 points\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Pale lemon yellow colour. Grapefruit, lemon zest, grilled peach, smoky matchstick and hazelnut complexities leap from the glass. Palate sings with that same enthusiasm: there’s layers upon layers, a base note of grapefruit has smoky notes and subtle nutty nuances all running across it with bright acidity and a hint of grip that ensures drive and control of the powerful intensity on show. It flows incredibly long, remaining integrated and poised right to the finish, when it eventually arrives. Drink: 2025-2037.\"\u003cstrong\u003e  Stuart Knox, The Real Review - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I judge at many wine shows each year, and occasionally a wine will sweep through the shows - no matter the city, the matrix of judges and palates and the combination of wines entered. It is exciting when this happens, and it is a reminder that great wines will prevail, no matter the conditions. Here, the 2023 SRS Wallcliffe Chardonnay did very well in the Australian wine show system in 2024, and I was judging at two shows where this wine swept the results with gold medals; and it later won multiple trophies. It is better than I've ever seen it looking on release, and it seems to be a combination of perfect growing conditions of 2023 and a more restrained approach to reduction and sulfides in the wine. It has notes of curry leaf, yellow peach, salty ocean air, saltbush, pressed incense and white flowers. It is a classy wine that has been cleverly made, and it's a beautiful representation of the vintage and the region in equal measure. Despite the points - and what do they matter except to rank - I believe this is the best SRS Chardonnay that has ever been made to date. Highly recommended. Drink: 2024-2033.\"\u003cstrong\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eErin Larkin, Wine Advocate - 97 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eClassic curry leaf minerality coming through that reminds me of a fine premier cru Burgundy. Excellent fruit, quality oak which is texture enhancing (rather than overtly flavour adding) and supple lees makes for a brilliant wine. But my view is that needs 5 years to really start to open\u003c\/span\u003e\u003cspan\u003e.\"  \u003c\/span\u003e\u003cb\u003eBarry Weinman, Fine Wine Club - 96+ points\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\"\u003cspan\u003eYou wouldn’t think twice about pouring another glass as the first goes down a treat. This is the kind of chardonnay I expect from Cliff Royle – flinty, funky, tight and yet oh-so flavoursome. Expect pink grapefruit, lemon zest and pith with superfine acidity in the driver’s seat. Along for the ride are the textural palate, the ginger spice and whisper of cedary oak.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Drink by 2033.\"  \u003c\/span\u003e\u003cstrong\u003eJane Faulkner, Halliday Wine Companion - 96 points and Special Value Wine  \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThis sublime young 2023 Chardonnay delivers impressive purity and focus as it opens up with highly complex layers of citrus peel, rockmelon and gun flint topped by finely integrated oak. This stylish and sophisticated Chardonnay is a winner with a delightful seamlessness, al-dente acidity, chalky phenolics and creamy fruit textures intertwined to deliver a long and confident finish. Drink: 2027-2040.\"  \u003c\/span\u003e\u003cb\u003eAngus Hughson, Wine Pilot - 96 points \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eIf you don’t like a bit of flint or struck match character in your chardonnay, probably best that you look away now. This wine is influenced significantly by those characters. There is also though a brilliant intensity to the fruit, and quite wonderful length, and a textural element that is both soft and conductive of the wine’s acidity at the same time. This is a hard wine to put down; it’s magnificently complex and more-ish at once. It tastes essentially of grapefruit, citrus, grilled peach and smoked cedarwood, though those saline, flinty characters are also ever-present. The length of this. The inherent power. It’s a scorching chardonnay.\u003c\/span\u003e\u003cspan\u003e Drink: 2025 - 2032+.\"  \u003c\/span\u003e\u003cstrong\u003eGary Walsh, The Wine Front - 96 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eTrophy, Wine of Show - Wine Show of Western Australia 2024\u003cbr\u003eTrophy, Best W\u003cspan\u003ehite Wine\u003c\/span\u003e - Wine Show of Western Australia 2024\u003cbr\u003eTrophy, Best Chardonnay  - Wine Show of Western Australia 2024\u003cbr\u003eTrophy, Best W\u003cspan\u003ehite Wine\u003c\/span\u003e - Margaret River Wine Show 2024\u003cbr\u003eTrophy, Best Chardonnay - Margaret River Wine Show 2024\u003cbr\u003eGold Medal - Margaret River Wine Show 2024\u003cbr\u003eGold Medal - Wine Show of Western Australia 2024\u003cbr\u003eGold Medal - Royal Melbourne Wine Awards 2024\u003cbr\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCliff Royle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FlametreeWinemakerCliffRoyle_1024x1024.png?v=1709124167\" alt=\"Flametree Winemaker Cliff Royle\"\u003e\u003c\/p\u003e\n\u003cp\u003eCliff Royle has been making premium wines in the Margaret River region for well over two decades. He came to Flametree Wines in 2009 after twelve years as Chief Winemaker at Voyager Estate. \"Winemaker Cliff Royle is regarded by critics as one of the most gifted winemakers of his generation.\"  \u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoyle has a soft spot for Chardonnay. \"Chardonnay makes the greatest white wines in the world,\" he says. \"Top White Burgundy and Blanc de Blanc Champagnes are the benchmark to which we can all learn valuable lessons with regard to structure, balance and complexity. Am I trying to make these wines? No. I’m learning how to make Margaret River wines more interesting whilst keeping great examples of these wines in the back of my mind. We get so much raw fruit power in Margaret River, I just think we can look harder at making our wines a little less fruit driven whilst more savoury and complex.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis groundbreaking 2002 Voyager chardonnay was one of the first Margaret River chardonnays using grapes that were picked early. Equally importantly, it was not put through a secondary malolactic fermentation, which had long been the norm in the region and continues to be among some producers. The result was a restrained and long-lived wine. Royle says his change of tactic was influenced by conversations with east coast chardonnay gurus Dave Bicknell (from Oakridge) and Tom Carson (now at Yabby Lake), and by the burgundies he's tasted from the Roulot and Pierre-Yves Colin-Morey domaines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCliff was awarded Winemaker of the Year by Winestate Magazine in 2003 and was a finalist in the Gourmet Traveller Winemaker of the Year in 2005, \u003cspan\u003eto name two of the accolades he has received in his career. In addition, h\u003c\/span\u003ee has been a senior judge at the Royal Melbourne and Perth Wine Shows for a number of years. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe text below is taken from an article titled 'The Brilliance of Flametree Wines' that appeared in London Drinks Guide \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCompared to some of the pioneering wineries from the Margaret River industry, Flametree is a relatively young player. However, their wines have achieved acclaim well beyond their age. The winery is committed to producing consistently great wines, all of which champion the fruit of the Margaret River region. At the core of their day to day routine is a team of dedicated individuals who are proud of the place and the wines they make. Heading this team is Cliff Royle, the Chief Winemaker and General Manager. Cliff talks about his time producing quality wines, being a loyal employee of Flametree Wines and how he sees the Australian wine culture progressing in the years to come.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTell us a little bit about yourself\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI have had the pleasure of working in the wine industry for most of my working life, after an initial stint in hospitality. I suppose you'd call me a loyal employee, as I've been at Flametree Wines for 12 years. Before that, I was at Voyager Estate for 12 years. My love for wine has been further enhanced by my travels over the years, and my absolute favourites are Barolos and Burgundies. After vintage, I love nothing more than to head up north, find some sunshine, put some beer on ice and go fishing with old schoolmates. At home in Margaret River, I love that wine brings a family together for meals filled with music, great food and lots of laughter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAccording to you, what makes a great wine?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMaking great wines starts with great fruit, fruit that can then allow the house style to shine. I follow great producers, not great vintages. Almost everyone can make a great wine in an outstanding vintage. However, the best winemakers always find a way to make quality wines in the context of what the vintage throws at them. I enjoy the challenge of lesser vintages in which you have to pull together all your resources as there is nowhere to hide. This is when your ability to manipulate the fruit and bring its positive features to the forefront count, as do years of experience. I believe that great wines must have perfume, elegance and structure, all integrated into perfect harmony. Most of all, my guide for a great wine is the surprise at how quickly the bottle is emptied!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat would be your typical day at work?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI’m very fortunate that I am employed at Flametree, both as a General Manager and Chief Winemaker. As such, my day to day role is quite complex. At the moment, I’m securing fruit for next year, talking to distributors about allocations, getting wines ready for bottling, and working on a spring release. I am also getting repairs and maintenance completed for the change of season and mapping out the next 6-12 months. Sometimes I’ll be in the winery, tasting and doing allocations all day and on others, I’ll be on a Zoom wine dinner in Singapore. The range of tasks and complexities is endless. Checking in and catching up with our small but very talented team on what’s happening in our backyard and abroad is always fun.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat excites you the most about Flametree Wines?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur brand takes a very youthful approach. We don't get bogged down by traditions or get trapped by a particular winemaking methodology. The preference is to continue evolving while keeping a core philosophy and retaining a set style guide for just a few of our wines; the rest are always up for review. The fortunate thing is that our customers have come to expect and respect this. They come back for the wines they know and love and to try new styles that we are experimenting with. This flexibility gives us a fresh story and a competitive edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you consider your flagship wine and why?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur flagship wine would be the Flametree S.R.S. Wallcliffe Chardonnay. The wine is modern in style and pushes the boundaries on minerality and complexity whilst retaining the underlying Margaret River fruit power that has made the region famous. The wine style is respectful of fruit purity, works well with food, and has the potential to age well. This wine has had huge national and international success and has firmly put Margaret River in the top international Chardonnay conversation. We use hand-picked fruit and large format oak with little to no MLF or lees stirring, looking for an ultimate site and clone purity.\u003c\/p\u003e\n\u003cp\u003eChardonnay is back in a big way and so it should. There are no greater wines than the white wines made from the Chardonnay grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are some wine trends you're expecting to see?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI can't speak for global trends, but in Australia, there is a growing trend towards 'alternate varietals' (i.e. not the usual big players such as Chardonnay, Cabernet Shiraz, Sauvignon Blanc etc) as well as lighter-style reds. As I mentioned previously, some of these big players are also seeing a shift in style; with Chardonnay becoming more refined and Cabernet less heavily oaked and more fruit-forward.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLastly, what are you drinking right now?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt the moment I’m pretty obsessed with 2016 Barolo’s, 2018\/19 Burgundies, 2019 German Rieslings and the 2018 Margaret River Cabernet Sauvignon. The latter is the best vintage in my 25 years as a winemaker in the Margaret River region.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Flametree Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Flametreewinery_1024x1024.png?v=1709175884\"\u003e\u003c\/strong\u003e\u003cspan\u003eEstablished in 2007 by the Towner family, Flametree has quickly become renowned for its award-winning Chardonnay and Cabernet Sauvignon wines; the two hero varietals of Margaret River. Compared to some of the pioneering wineries from the Margaret River industry, Flametree is a relatively young player. However, their wines have achieved acclaim well beyond their age. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlametree burst onto the Australian wine scene by winning the prestigious Jimmy Watson Trophy for its first ever red wine, the 2007 cabernet sauvignon merlot. Twelve months later they were finalists for the same award. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe Flametree core range and the SRS (Sub Regional Series) wines have received the most recognition from reviewers with a plethora of 95+ scores and have had great success on the wine show circuit winning numerous trophies to date. The winery selects iconic quality fruit from specific vineyards across the region to make the multiple award-winning SRS range.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Flametree name comes from the famous Illawarra Flame Tree and their property features a number of these trees along the driveway, providing a display of bright red flowers and berries.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe winery is committed to producing consistently great wines, all of which champion the fruit of the Margaret River region. When Flametree was established in 2007 it decided not to own any vineyards but to rely solely on contract-grown grapes - an uncommon choice in Margaret River at that time. Each contract vineyard has its own unique terroir with a specific micro-climate and soil type, producing fruit with individual characters and flavours. Flametree sees a tremendous benefit in being able to 'cherry pick' different varieties from within the region and choose sites where they reach their highest potential. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCliff Royle was appointed Chief Winemaker in 2009 after serving twelve years in the same role at Voyager Estate. \u003c\/span\u003e\u003cspan\u003e\"Although we have at times contemplated buying our own vineyard, we have thus far been happy with this decision,\" he says. \"Margaret River is my winemaking heartland and after 15 vintages I've established a pretty good understanding of what works and what doesn't. This is reflected in my philosophy that if you get the right varieties planted on the right sites you're well on your way to making fantastic wines. Selecting premium parcels of fruit from the diverse geography of the Margaret River region allows me to make complex single varietals and really interesting blends. We generally source our white grape varieties from the mid to southern parts of the region, our shiraz from the south and our cabernet from the north.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":46495125668081,"sku":null,"price":89.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Flametree-SRS-Wallcliffe-Chardonnay-2023.jpg?v=1751947397"},{"product_id":"by-farr-shiraz-2024","title":"By Farr Shiraz 2024","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\u003cstrong\u003e\"This is always so, so good. It’s complex which I love, as so often this grape is one dimensional. There is so much going on in this wine, and I know it’s a tired saying, but this is undoubtedly a Pinot drinker's Shiraz, and by that I mean it is endlessly interesting, I’m not saying that it is light. The texture is perfect in that it has intensity without being flabby, and I think this is too often overlooked. Shiraz need not be a fruit bomb as it masks all the good parts this grape has to offer. Call it Rhone-like if you want, I know that will draw criticism, but few Australian Shiraz come close to that level of finesse, texture and savoriness.\"  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\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;\"\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\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"This is always so, so good. It’s complex which I love, as so often this grape is one dimensional. There is more than a note of ripe fruit, there is graphite, black olives, it feels silky yet there is a note of ocean spray, a faint yet lovely salinity, then follows the spice. There is so much going on in this wine, and I know it’s a tired saying, but this is undoubtedly a Pinot drinker's Shiraz, and by that I mean it is endlessly interesting, I’m not saying that it is light. The texture is perfect in that it has intensity without being flabby, and I think this is too often overlooked. Shiraz need not be a fruit bomb as it masks all the good parts this grape has to offer. Call it Rhone-like if you want, I know that will draw criticism, but few Australian Shiraz come close to that level of finesse, texture and savoriness. It’s By Farr Shiraz, that’s a far better way to describe it.\" \u003cstrong\u003e Ben Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\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":48636610052337,"sku":null,"price":115.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/By-Farr-Shiraz-2023.jpg?v=1752035074"}],"url":"https:\/\/canterburywines.au\/collections\/andrew-dalton.oembed","provider":"Canterbury Wines","version":"1.0","type":"link"}