{"title":"australian white wines","description":"","products":[{"product_id":"a-rodda-smiths-vineyard-beechworth-chardonnay-2015","title":"A.Rodda Smiths Vineyard Beechworth Chardonnay 2015","description":"\u003cp data-mce-fragment=\"1\"\u003eWhen Adrian Rodda moved to Beechworth in 2010, the primary focus was to make one Chardonnay from the oldest vines in the region, the Smiths Vineyard. \u003cspan data-mce-fragment=\"1\"\u003eThe Smiths Vineyard was planted in 1978 at an elevation of 550 metres above sea level at the cross-over between the two soil types that define the Beechworth region; the shaley red Ordovician soil and the granitic soil.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"T\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003ehe intensity is good and it's refined and tightly focused. Very smart chardonnay, retaining its youthfulness.\u003c\/span\u003e\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2015 Smiths Vineyard Chardonnay\u003c\/span\u003e was \u003cspan data-mce-fragment=\"1\"\u003ehand picked and pressed to 500 litre French oak puncheons (36% first use) without clarification or racking for non-temperature controlled fermentation. Malolactic fermentation was not encouraged so as to preserve freshness and natural acidity. The wine was rested on lees for 10 months prior to bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Australian chardonnay of the highest level here. Crafted by the 2015 'Young Gun of Wine' winner Adrian Rodda and sourced from the celebrated Smith's Vineyard (planted in 1978), this mesmerising chardonnay is tightly wound, multi-dimensional and powerful; with a wonderful minerally spine running through a palate of prodigious length. Absolutely delicious.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eStraw and oatmeal aromas, pleasant, the palate lean and quite light bodied, with a slight hazelnut overtone, the intensity is good and it's refined and tightly focused. Very smart chardonnay, retaining its youthfulness.\u003c\/span\u003e Drink: 2022–2027.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eStylish bouquet, clean, nutty and pristine. Crisp and lively. Harmony on palate.\u003c\/span\u003e Drink: 2022–2027.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Ralph Kyte-Powell, The Real Review - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ARodda_1024x1024_14a86939-31f4-428e-841e-ecfc5499c469_1024x1024.jpg?v=1669587745\" alt=\"A Rodda winery\"\u003e\u003c\/p\u003e\n\u003cp\u003eAdrian Rodda has been involved in making wine since 1998, spending more than a decade at Oakridge Wines in the Yarra Valley. At Oakridge he worked\u003cspan data-mce-fragment=\"1\"\u003e with David Bicknell and was involved in the development of the superb Oakridge 864 Chardonnay, his final contribution to 864 coming in 2009. At the start of 2010\u003c\/span\u003e Adrian moved to Beechworth in the North East of Victoria.  Adrian was a long-term friend with \u003cspan data-mce-fragment=\"1\"\u003eMark Walpole, viticulturist and winemaker at Fighting Gully Road. Serendipitously the lease for the Smith vineyard, planted in 1978 and the oldest vineyard in the region, became available. Adrian and Mark decided to share the lease.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlthough Adrian's primary focus was to make Chardonnay from the Smiths Vineyard, his intention was always to make multiple single vineyard Chardonnays from different geographical regions. \u003c\/span\u003eIn 2012, Adrian commenced the \"Chardonnay Project” whereby he sources grapes from the Willow Lake Vineyard in the Yarra Valley and vinifies them in parallel with the Smiths Vineyard Chardonnay. In 2017 a third single vineyard Chardonnay was added, produced from the Baxendale Vineyard at Whitlands, planted in 1985 at 600m above sea level.\u003c\/p\u003e\n\u003cp\u003eSince 2011, the range has also included a Bordeaux Blend, based around Cabernet Sauvignon also sourced from the Smiths Vineyard, and a Tempranillo from the Aquila Audax Vineyard, Adrian's first foray with a Mediterranean variety. \u003cbr\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43663879340273,"sku":"","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/a-rodda-smiths-vineyard-beechworth-chardonnay-2015.jpg?v=1695604409"},{"product_id":"a-rodda-willow-lake-yarra-valley-chardonnay-2015","title":"A.Rodda Willow Lake Yarra Valley Chardonnay 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2015 vintage was the fourth year of Adrian Rodda's 'The Chardonnay Project'. \u003c\/span\u003eWhen Adrian moved to Beechworth in 2010, the primary focus was to make one Chardonnay from the oldest vines in the region, The Smiths Vineyard. However, his intention was always to make multiple single vineyard Chardonnays from different geographical regions. Given Adrian's history and the suitability of the region for the variety, the region of origin for his second Chardonnay was obvious, the Yarra Valley.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The palate was lean, balanced and elegant with beautiful fruit and lovely acidity.\"  Tuesday Blind Tastings \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdrian strongly believes the old adage that the best vineyards are inherently suited to particular varieties and result in the great wines of the world. Therefore, his aim was to find another vineyard, like Smiths in Beechworth, with mature vines, in a cool site and real pedigree. In the upper reaches of the Yarra Valley, he found just that. A section of Willowlake Vineyard's Parkinsons Road block was planted in 1979 in brown gradational soils over clay at an elevation of 270 metres above sea level. Unlike the majority of the Willowlake Vineyard, the Parkinsons Road block has a southerly aspect, with a consistent gradient across the entire block.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdrian wanted each wine to be an expression of the site and the region whilst carrying the same winemaking thumbprint. Therefore, he went to great lengths to ensure both wines were vinified in the same manner. The 2015 Smiths Vineyard and 2015 Willow Lake Vineyard Chardonnays were both hand picked and pressed to 500 litre French oak puncheons (36% first use) without clarification or racking for non-temperature controlled fermentation. The cooperages, oak format (puncheons) and barrel age were exactly the same for both wines. Malolactic fermentation was not encouraged so as to preserve freshness and natural acidity. The wines were rested on lees for 10 months prior to bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"White peach, melon and grapefruit are backed by complex wild yeast and barrel fermentation providing the background of funk. Intense and superbly balanced, it drives on and on with grapefruit pith and the finest of acid lines\u003cspan data-mce-fragment=\"1\"\u003e. Of the single vineyard releases this vintage, Willow Lake is the clear favourite. Drink by: 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Straw colour with a green tinge. Grapefruit, white peach, honeycomb and butterscotch on the nose. The palate was lean, balanced and elegant with beautiful fruit and lovely acidity.\"  \u003cstrong\u003eTuesday Blind Tastings - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e About the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ARodda_1024x1024_14a86939-31f4-428e-841e-ecfc5499c469_2048x2048.jpg?v=1669587745\" alt=\"A Rodda winery\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eAdrian Rodda has been involved in making wine since 1998, spending more than a decade at Oakridge Wines in the Yarra Valley. At Oakridge he worked\u003cspan data-mce-fragment=\"1\"\u003e with David Bicknell and was involved in the development of the superb Oakridge 864 Chardonnay, his final contribution to 864 coming in 2009. At the start of 2010\u003c\/span\u003e Adrian moved to Beechworth in the North East of Victoria.  Adrian was a long-term friend with \u003cspan data-mce-fragment=\"1\"\u003eMark Walpole, viticulturist and winemaker at Fighting Gully Road. Serendipitously the lease for the Smith vineyard, planted in 1978 and the oldest vineyard in the region, became available. Adrian and Mark decided to share the lease.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlthough Adrian's primary focus was to make Chardonnay from the Smiths Vineyard, his intention was always to make multiple single vineyard Chardonnays from different geographical regions. \u003c\/span\u003e\u003cspan\u003eIn 2012, Adrian commenced the \"Chardonnay Project” whereby he sources grapes from the Willow Lake Vineyard in the Yarra Valley and vinifies them in parallel with the Smiths Vineyard Chardonnay. In 2017 a third single vineyard Chardonnay was added, produced from the Baxendale Vineyard at Whitlands, planted in 1985 at 600m above sea level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSince 2011, the range has also included a Bordeaux Blend, based around Cabernet Sauvignon also sourced from the Smiths Vineyard, and a Tempranillo from the Aquila Audax Vineyard, Adrian's first foray with a Mediterranean variety. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694080241,"sku":"","price":65.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/a-rodda-willow-lake-yarra-valley-chardonnay-2015_d3a7a41d-9706-447a-adad-1968ae4f477c.jpg?v=1695605378"},{"product_id":"by-farr-chardonnay-2014","title":"By Farr Chardonnay 2014","description":"\u003cp\u003eThe By Farr Chardonnay is an exceptionally refined and complex chardonnay. The chardonnay vines are planted next to the Sangreal pinot noir. The vines are now over 25 years old and are a mix of Dijon and Penfolds 58 clones. The red volcanic soil over limestone imparts the trademark minerality to the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It feels composed and complete. It's a confident wine. It lingers appreciably. The flavours fly through the mouth and yet there's more than enough weight\/substance. Immaculate.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The trademark characteristics of the wine produced on our site are understated power and length with a mineral finish. The wine has a great fruit expression that is well integrated with French oak. The soil characteristics have come through in the style of wine we have today. The palate is fine but firm, with great acidity, texture and length. This wine is rich in flavour, yet very refined.\u003c\/p\u003e\n\u003cp\u003eThe By Farr chardonnay comes from the same site as the Sangreal pinot noir - composed of red soil over limestone - and was planted in 1994. The limestone of this site is not exposed on the surface as at other sites. The limestone starts 20 to 30cm below the surface, to the depths of the root zone of the vines. It is a very exposed north-facing slope. The clones used for the chardonnay are a mixture of Dijon clones and Penfolds 58.\u003c\/p\u003e\n\u003cp\u003eThe fruit is hand-picked then whole-bunch pressed in the winery. All the solids are collected and chilled before being put to barrel, which is 30 percent new French oak. A natural fermentation will occur at cool temperatures over the next one to two months, and then a small amount of stirring helps start malolactic fermentation. The wine is then racked, fined and lightly filtered before bottling 11 months after picking. A very mineral site for chardonnay.\"  \u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Impressive concentration and complexity. All shades of peach fruits, banana, cinnamon, flinty chalky notes, honey and almond nougat. The palate's smooth and succulent; there's well-paced acidity firing rich, flavorsome grapefruit and white peach fruit flavors along. Really holds the finish with impressive pithy power; great wine.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I looked and looked and couldn't find anything about this wine that I didn't like. There's nothing flashy here. It feels composed and complete. Figs, white peach, a crunch of apple, and then slips of sweet, toasty oak. Meal and struck match; subtle, but there. It's a confident wine. It lingers appreciably. The flavours fly through the mouth and yet there's more than enough weight\/substance. Immaculate. \u003cspan data-mce-fragment=\"1\"\u003ePrice: $78; Date Tasted: May 2016; Alcohol: 13%. Drink: 2016-2022.\"  \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium yellow colour with a distinctly honeyed aroma note. The palate is soft and lemon\/grapefruit flavoured, with a trace of smokiness and a lovely detail of honey, lemon, ginger and spices. Fine, long and subtly oaked. A very smart chardonnay. \u003cspan data-mce-fragment=\"1\"\u003eDate Tasted: Oct 2016; Drink: 2016-2024.\u003c\/span\u003e\"  \u003cstrong\u003eHuon Hooke, The Real Review - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr chardonnay\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"By Farr Sangreal vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrSangrealvineyard_1024x1024.png?v=1695529639\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrSangrealvineyard_1024x1024.png?v=1695529639\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Sangreal vineyard: Chardonnay vines in the foreground and the soil profile: red volcanic soil over limestone\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"You may not immediately think of Australia as a cool-climate region but as Brian Croser forcefully pointed out in Australian vineyards – not that hot actually, 'Of Australia’s 65 official wine regions, 24 are as cool as or cooler than Bordeaux and that is counting the whole of Tasmania as one region, one of the 24.' Not that Bordeaux is particularly cool at the moment, with heatwave temperatures reaching a record 41.2 ºC.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit for the By Farr Chardonnay 2017 comes from the Farrs’ Sangreal site in Geelong, Victoria, about 80 km south-west of Melbourne and at an elevation of 120 m (390 ft). The vines, now 25-years-old, are a mix of Dijon and Penfolds 58 clones planted on red soils over limestone, and significantly cooled by the maritime influence from Port Phillip Bay.\u003c\/p\u003e\n\u003cp\u003eThe winemaking is straightforward: hand-picked grapes are whole-bunch pressed then chilled and fermented at a relatively cool temperature by indigenous yeasts in French oak barrels, of which about 35% were new. The wine was stirred just to encourage malolactic conversion.\u003c\/p\u003e\n\u003cp\u003eThe barrel fermentation and the time on the lees has given the wine a creamy quality and a richness in the mouth but it is not an overtly oaky wine – though the oak does seems to give a spiciness on the palate – and what I particularly liked about it was the combination of generous fruit and the more subtle stony and fresh citrus aromas and flavours. It’s full-flavoured but without excess, totally mouth-watering and moreish: New World fruit intensity with cool-climate finesse. The alcohol is a moderate and balanced 13%.\u003c\/p\u003e\n\u003cp\u003eYou may baulk at the price but I think it’s good value compared with the equivalent quality from, say, Burgundy, even though it is very much its own style and not imitating any other region. Garry Farr worked 10 vintages at Domaine Dujac, and Nick appears to be sporting a Domaine Dujac T-shirt, so there's no doubt about the style of Chardonnay they admire. Not an everyday wine, perhaps, but worth every penny or dollar.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe above text is from an article by Julia Harding MW in July 2019 that appeared in jancisrobinson.com\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through a red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697029361,"sku":"","price":165.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-chardonnay-2014.jpg?v=1695797883"},{"product_id":"castle-rock-estate-porongurup-riesling-2019","title":"Castle Rock Estate Porongurup Riesling 2019","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti has a reputation for making great Riesling. He is a superstar.\"  Erin Larkin\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCastle Rock Estate is an exceptionally beautifully sited vineyard on a 55ha property, set high in the Porongurup Ranges, operated by the Diletti family. The elevation, 300 metres, and the position of the vineyard, which exposes the vines to cooling south-east breezes, enable varieties like Riesling, which are heat sensitive and early to ripen, to develop maximum varietal flavour and ripeness while maintaining natural acidity and balance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This Riesling is pure and has a laser focus, even to the aromatics on the nose. The palate has a length of flavour that pushes up the eyebrows further and further. Rob Diletti has a reputation for making great Riesling, and if you would like to know what that's all about – buy this wine. It will tell you what you need to know. He is a superstar.\"  Erin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Castle Rock Estate Riesling is our flagship wine that captures the pure fruit expression of our unique site along the Porongurup Range. It is a blend of the 6 Riesling blocks planted on our site, each with their own unique flavour profiles that contribute to the wines' overall layered complexity. The wine consists of 100% free run juice, creating elegance and finesse due to the minimal phenolic pick-up from the skins during pressing. It is fermented cool in stainless steel tanks with minimal winemaking influence to highlight the fruit definition and quality attained in the vineyard. A short maturation time before bottling ensures that the freshness of our Rieslings is captured in bottling for immediate enjoyment. This creates a Riesling with a clean acid structure, elegant palate and fresh flavours of citrus and florals. Fine and delicate as a young wine, yet will age gracefully for 20+ years.\"  \u003cstrong\u003eCastle Rock Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"Rob Diletti's excellent palate and sensitive winemaking mark Castle Rock as one of the superstars of WA.\"  James Halliday \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Excellent flow, weight, flavour and length. Purity is arguably the key but aromatics and texture are also of real note here. Flavour, it just sings on. Drink\u003cspan data-mce-fragment=\"1\"\u003e by: 2034.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The nose has lime, crushed slate and citrus blossom with lifted jasmine notes. \u003c\/span\u003eThe palate has a litheness if acidity and chalky texture with a build of ginger and lime infused with citrus blossom. The mineral edge has an almost saline note before the expansive finish focuses on citrus. A stellar release of what is one of the best value and consistent in Australia\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePatrick Eckel, The Wine Reviewer – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Floral, fine gorgeous. There is a savoury succulence here this is truly fabulous. VALUE.  Love it. Tasting the Porongurup fruit is like coming home.\"\u003cstrong\u003e  Erin Larkin, erinlarkin.com.au – 95 points \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This Riesling is pure and has a laser focus, even to the aromatics on the nose. Everything is done on needlepoint, the fine citrus characters are unbelievably specific: lime, lemon, florals, white spice and minerality. The palate is exactly this, with a length of flavour that pushes up the eyebrows further and further. Rob Diletti has a reputation for making great Riesling, and if you would like to know what that's all about – buy this wine. It will tell you what you need to know. He is a superstar.\"\u003cstrong\u003e  Erin Larkin, erinlarkin.com.au\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eA bright and intense yellow in the glass. The nose is equally intense, lemon pith and flesh, ripest grapefruit. \u003c\/span\u003eA wine of tremendous drive, lime essence carries the palate, pure and pristine. Will live for quite some time\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2020-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Butler, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Super classy stuff. Get on board! Superb Riesling here from the Great Southern region. There's a tension which draws you in before a focused line of fruit and well balanced acidity keeps you mind in the game all the way. Delicate scents and a mouth full of green apples, lime juice and sizzling chalky finish. Brilliant drinking for the money.\"  \u003cstrong\u003eSteve Leszczynski, \u003c\/strong\u003e\u003cstrong\u003eQwine - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Castle Rock Estate winemaker Rob Diletti is something of a riesling specialist. This is one of three rieslings in the current range and is absolutely outstanding both in terms of quality and value-for-money. The Great Southern in Western Australia is a region that can compete with any in Australia in regard to riesling quality and potential longevity. \u003c\/span\u003ePale, but intense, this still quite tightly wound in its youth with lime and grapefruit juice notes to the fore. It has terrific structure and fresh zingy acid on the finish and is lip-smackingly good right now\u003cspan data-mce-fragment=\"1\"\u003e. Pair it with pan-fried.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWinsor Dobbin\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Beautifully floral and citrusy on the nose, limes for me here and fresh as fresh thing for sure.  The palate has delicate yet intense flavours of the 'Riesling regulars' such as lemons (but more so) limes with lovely acidity riding alongside.  It's sort of minerally but not overly so which, for me is a good thing because I like to see the juicy fruit and acid shine with Rieslings which they do in this wine.  To top it all off, it has a terrific, moreishly dry, lively, inviting and long finish.  A gorgeous Riesling. This will be a sell out!\"  \u003cstrong data-mce-fragment=\"1\"\u003eTony Peters, Words from a Wine Glass\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Porongurup wine sub-region\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFrom this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GreatSouthernSubRegionMap_1024x1024.jpg?v=1698719719\" alt=\"The five sub-regions of Great Southern\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe winemaker\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\" alt=\"Rob Diletti Castle Rock Winemaker\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2001 he co-designed the Castle Rock Estate winery, a 200-tonne winery set within the family's vineyards. Soon after taking over the winemaking, Rob was recognised for the quality of the wines he made. These accolades include the Tony Smith Scholarship, Young Achiever of the Year (Wine Industry Association of Western Australia), Young Winemaker of the Year (Wine Selectors) and was named the inaugural Winemaker of the Year in James Halliday's Wine Companion in 2015.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti has a reputation for making great Riesling. He is a superstar.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Erin Larkin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate and sensitive winemaking mark Castle Rock as one of the superstars of WA. The countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Castle Rock Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockEstate_8d08bac4-4a75-475c-8abf-111ea42c9645_1024x1024.png?v=1674001984\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockEstate_8d08bac4-4a75-475c-8abf-111ea42c9645_1024x1024.png?v=1674001984\"\u003e\u003c\/p\u003e\n\u003cp\u003eCastle Rock Estate is an exceptionally beautifully sited vineyard on a 55ha property, set high in the Porongurup Ranges, operated by the Diletti family. The elevation, 300 metres, and the position of the vineyard, which exposes the vines to cooling south-east breezes, enable varieties like Riesling and Pinot Noir (which are heat sensitive and early to ripen) to develop maximum varietal flavour and ripeness while maintaining natural acidity and balance.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAngelo and Wendy Diletti purchased the property in 1981 to grow premium quality table-wine grapes. \u003c\/span\u003eThe first varieties, Riesling and Cabernet Sauvignon, were planted in 1983. Those first two hectares were followed in 1986 with Chardonnay and Pinot Noir, and further plantings of Riesling and Cabernet Sauvignon. Later plantings included more Pinot Noir, Riesling and Chardonnay, plus Sauvignon Blanc, Gerwurztraminer and the first and only plantings (so far) of Grüner Veltliner in the Porongurup wine region.\u003c\/p\u003e\n\u003cp\u003e\"The easterly aspect, in my opinion, has turned out to be what makes our site so unique. We get the early morning sun and not the hot afternoon sun, the prevailing wind in Summer is an easterly. In most of WA it is hot, but for us, it comes off the bight, so is a cooling sea breeze, and although we are only 300m above sea level, the surrounding land is low and flat, so I believe that the way the easterly is uplifted as it hits the Porongurups is important too.\"  \u003cstrong\u003eRob Diletti, Winemaker\u003c\/strong\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698012401,"sku":"","price":36.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/castle-rock-estate-porongurup-riesling-2019.jpg?v=1695880201"},{"product_id":"castle-rock-estate-porongurup-riesling-2012","title":"Castle Rock Estate Porongurup Riesling 2012","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti has a reputation for making great Riesling. He is a superstar.\"  Erin Larkin\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCastle Rock Estate is an exceptionally beautifully sited vineyard on a 55 ha property, set high in the Porongurup Ranges, operated by the Diletti family. The elevation, 300 metres, and the position of the vineyard, which exposes the vines to cooling south-east breezes, enable varieties like Riesling, which are heat sensitive and early to ripen, to develop maximum varietal flavour and ripeness while maintaining natural acidity and balance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Lean and linear, taut and fine, a wine with a future. Has real delicacy and finesse. Superb wine.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Castle Rock Estate Riesling is our flagship wine that captures the pure fruit expression of our unique site along the Porongurup Range. It is a blend of the 6 Riesling blocks planted on our site, each with their own unique flavour profiles that contribute to the wines' overall layered complexity. The wine consists of 100% free run juice, creating elegance and finesse due to the minimal phenolic pick-up from the skins during pressing. It is fermented cool in stainless steel tanks with minimal winemaking influence to highlight the fruit definition and quality attained in the vineyard. A short maturation time before bottling ensures that the freshness of our Rieslings is captured in bottling for immediate enjoyment. This creates a Riesling with a clean acid structure, elegant palate and fresh flavours of citrus and florals. Fine and delicate as a young wine, yet will age gracefully for 20+ years.\"  \u003cstrong\u003eCastle Rock Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Rob Diletti's excellent palate and sensitive winemaking mark Castle Rock as one of the superstars of WA.\"  James Halliday \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Light, bright straw-green; the scented bouquet has nuances of wild flowers and herbs, together with the more usual lime blossom; the pristine palate has the hallmark intensity and magical acidity that will see the wine unfold its full glory over the next decade and long thereafter. From the Porongurup subregion. Drink By: 2025.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Spicy fragrant aroma. Light and crisp in the mouth, tangy and slightly tart acidity. Lean and linear, taut and fine, a wine with a future. Has real delicacy and finesse. Superb wine\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong\u003eHuon Hooke, The Real Review – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Porongurup wine sub-region\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFrom this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GreatSouthernSubRegionMap_1024x1024.jpg?v=1698719719\" alt=\"The five sub-regions of Great Southern\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe winemaker\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Rob Diletti Castle Rock Winemaker\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2001 he co-designed the Castle Rock Estate winery, a 200-tonne winery set within the family's vineyards. Soon after taking over the winemaking, Rob was recognised for the quality of the wines he made. These accolades include the Tony Smith Scholarship, Young Achiever of the Year (Wine Industry Association of Western Australia), Young Winemaker of the Year (Wine Selectors) and was named the inaugural Winemaker of the Year in James Halliday's Wine Companion in 2015.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti has a reputation for making great Riesling. He is a superstar.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Erin Larkin\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate and sensitive winemaking mark Castle Rock as one of the superstars of WA. The countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockEstate_8d08bac4-4a75-475c-8abf-111ea42c9645_1024x1024.png?v=1674001984\" alt=\"Castle Rock Estate\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockEstate_8d08bac4-4a75-475c-8abf-111ea42c9645_1024x1024.png?v=1674001984\"\u003e\u003c\/p\u003e\n\u003cp\u003eCastle Rock Estate is an exceptionally beautifully sited vineyard on a 55ha property, set high in the Porongurup Ranges, operated by the Diletti family. The elevation, 300 metres, and the position of the vineyard, which exposes the vines to cooling south-east breezes, enable varieties like Riesling and Pinot Noir (which are heat sensitive and early to ripen) to develop maximum varietal flavour and ripeness while maintaining natural acidity and balance.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAngelo and Wendy Diletti purchased the property in 1981 to grow premium quality table-wine grapes. \u003c\/span\u003eThe first varieties, Riesling and Cabernet Sauvignon, were planted in 1983. Those first two hectares were followed in 1986 with Chardonnay and Pinot Noir, and further plantings of Riesling and Cabernet Sauvignon. Later plantings included more Pinot Noir, Riesling and Chardonnay, plus Sauvignon Blanc, Gerwurztraminer and the first and only plantings (so far) of Grüner Veltliner in the Porongurup wine region.\u003c\/p\u003e\n\u003cp\u003e\"The easterly aspect, in my opinion, has turned out to be what makes our site so unique. We get the early morning sun and not the hot afternoon sun, the prevailing wind in Summer is an easterly. In most of WA it is hot, but for us, it comes off the bight, so is a cooling sea breeze, and although we are only 300m above sea level, the surrounding land is low and flat, so I believe that the way the easterly is uplifted as it hits the Porongurups is important too.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eRob Diletti, Winemaker\u003c\/strong\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698045169,"sku":"","price":45.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Castle-Rock-Estate-Porongurup-Riesling-2012.jpg?v=1695862507"},{"product_id":"clairault-estate-riesling-2002","title":"Clairault Estate Riesling 2002","description":"\u003cp data-mce-fragment=\"1\"\u003eClairault began in 1976 when Ian and Ani Lewis bought 4 hectares and planted their first vines. In 2012, Clairault and Streicker Wines were combined and today there are over 300 hectares under vine, all managed with sustainability in mind.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vibrant straw in colour with a slight green tinge and good clarity and brightness. An intensely varietal nose of lime and an abundance of tropical esters. The aromas are clean, fresh and very attractive. The flavours burst onto the palate. This classic wine shows excellent balance with crisp, refreshing acidity and great length.\"  \u003cstrong\u003eClairault Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan mce-data-marked=\"1\" data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan mce-data-marked=\"1\" data-mce-fragment=\"1\"\u003eGold Medal - Margaret River Wine Show 2002\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eThe Vineyards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIronstone Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Ironstone Vineyard is one of the oldest vineyards in the Margaret River Region in the sub-region of Wilyabrup. Its soils are exceptionally well suited for premium viticulture use.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWest of the planted area toward the Indian Ocean, a previous owner had created a pine plantation with disastrous results. As the pines grew, the water table at the vineyards dropped, stressing the vines. The pine plantation also became a haven for kangaroos whose nightly frolics damaged vines and trellises.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eStreicker Wines acquired the property in 2003 and implemented a rehabilitation plan that included building a dam to increase water capacity, removing the pine trees, and pruning and reworking the vines. The results are exciting. Not only are the vines robust and healthy, but because the roots had grown deeper when the water table was low, they now pass through a variety of soil types that add great subtleties to the rich flavours of this premium block.\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYallingup Vineyard\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eThe Yallingup Protea Farm and Vineyards is set on 297 acres in the Yallingup sub-region of the Margaret River Region. The Yallingup property was the first vineyard acquired by Streicker Wines in 2002. Besides wine grapes, both table grapes and flowers are grown at this property. Of the total of 104 acres currently planted at Yallingup, approximately 74 are devoted to grape vines.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBridgeland Vineyard\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eThe Bridgeland Vineyard is one of the most picturesque properties in the Margaret River wine region. Originally developed from prime farming land in 1998\/99 under its previous owner, the vineyard has shown clear signs that it has the potential to produce wines of exceptionally high quality.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis 512-acre property has one of the largest dams in the region, approximately 0.6 miles in length and covering about 44.5 acres. Bridgelands is the southernmost vineyard in the portfolio, with a cooler climate and longer growing season than the other vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ClairaultWines_1024x1024.png?v=1676502730\" alt=\"Clairault Wines\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ClairaultWines_1024x1024.png?v=1676502730\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eClairault began in 1976 when Ian and Ani Lewis bought 4 hectares and planted their first vines. Resilient and visionary, they worked their vineyard diligently — crafting their first vintage in 1980. For the next 19 years, they developed and expanded the Clairault property to over 68 hectares.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Lewises passed sold the property in 1999 to Bill Martin and his family and both the vineyards and the winemaking facilities received upgrades - including the introduction of low-intervention, biological farming practices and the addition of the Caves Road entrance with its spectacularly scenic drive to the winery. Shortly thereafter in 2002, John Streicker acquired the neighbouring Yallingup Protea Farm together with its vineyards planted in 1996. By 2006 Streicker Wines released its first vintage.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn 2012 operations of Clairault and Streicker were combined, and today, Clairault\/Streicker Wines has over 300 hectares under vine, all managed with sustainability in mind and all accredited with Entwine. \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698700529,"sku":"","price":34.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Clairault-Estate-Riesling-2002_76fa4f86-45a3-4a5c-9aa6-2a5740e69d1f.jpg?v=1695881000"},{"product_id":"cobaw-ridge-chardonnay-2019","title":"Cobaw Ridge Chardonnay 2019","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of Australia 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"So compelling and delicious to drink. So, so good.\"  Mike Bennie\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\"One of Australia's great chardonnays has arrived.\"  James Suckling\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1985, Alan and Nelly Cooper established their Macedon Ranges vineyard, positioned in a natural amphitheatre 610 metres above sea level in the heart of the Macedon Ranges. They produce premium cool climate wines that are 100% estate grown and are the first winery in the region to be certified organic and biodynamic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"So compelling and delicious to drink. Far out. The tension, the length, the understated juiciness, the freshness and the general sense of energy. So, so good.\"  Mike Bennie\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"100% certified Organic \/ Biodynamic, 32 yr old Cobaw Ridge (clone-Penfolds 58) Chardonnay vines, fruit hand harvested and picked when possible according to the lunar cycle. \u003c\/span\u003e\u003cspan\u003eThe wine usually spends twelve months in French oak, a mixture of 228 \/ 500 barrels and around 20% new. No lees stirring in situ. Topped every seven days. \u003c\/span\u003e\u003cspan\u003eWine is pumped out of barrel the day after picking the new vintage fruit, so the barrels are never empty. All fermentation lees are taken with the now mature wine. Allowed to come together and settle in tank on light lees for another two or so months. \u003c\/span\u003e\u003cspan\u003eAfter this time in tank the wine has settled crystal clear and is very carefully racked off lees. Malo status is tested prior to bottling. \u003c\/span\u003e\u003cspan\u003eNo additions, fining, filtration or stabilisation are inflicted on the wine, other than, minimal sulphites just prior to bottling.\"  \u003cstrong\u003eCobaw Ridge\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"This sits in a sweet spot of complexity with a reductive edge and a pithy grapefruit edge. Sliced lime and peach, too. The complexity is wrapped in so deep here. The palate has such intensity with glimmering acidity and sleek, long-driven freshness. Such purity here with really concentrated fruit. Acidity is salient. One of Australia's great chardonnays has arrived. Drink or hold.\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 98 points and Top 100 Wines of Australia 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eIt's not just that it's so compelling and delicious to drink but that it gives a person on the end of the glass an insight into complexity of chardonnay without overt edifice of winemaking. Yep, it opens with some flinty, struck match sniffs that allude to technique, but the wine is more about the dimensions of grape flavour, minerally charm, savouriness from yeast and lees and the skinsy chew of taut berries. It smells and tastes a little like sea spray has whipped over green apple juice that's had hazelnuts steeped in it all. Far out. The tension, the length, the understated juiciness, the freshness and the general sense of energy. So, so good. Drink 2021-2030.\"  \u003cstrong\u003eMike Bennie, The Wine Front - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Coming off the back of the pristine 2018, this has a deeper mid straw hue, but is still very fresh and tight. A hint of richer fruit – poached quinces, finger lime and lemon curd – but this still is kept on a tight leash. The palate opens up to distinct savoury, flinty and nougat flavours, then a mouth-watering finish. Drink by 2029.\"  \u003cstrong\u003eJane Faulkner, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Suckling Top 100 Wines of Australia 2021\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Cobaw Ridge Alan Copoper\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CobawRidgeAlanCooper_1024x1024.png?v=1674213733\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePerched high in the granitic cool of Victoria's Macedon Ranges, Cobaw Ridge is a certified biodynamic vineyard specialising in varietal bottlings of chardonnay, pinot noir, syrah and lagrein, as well as a syrah rosé that is often touted as one of the best in the land. Alan Cooper has always farmed sympathetically, but it is since the conversion to organics, then biodynamics that he believes the vine resilience, fruit quality, depth of flavour and expression of site has dramatically improved.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhen Alan and Nelly Cooper first planted their Cobaw Ridge vineyard in 1985, they were amongst a small group that was testing the grape-growing potential of the lofty cool of the Macedon Ranges. In a region that is regarded as the coldest on the mainland, that viticulture was always going to be a marginal prospect, and especially with fledgling vines and somewhat cooler weather patterns than in the last two decades.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"So many people questioned the long-term viability of the Macedon Ranges in those early days,\" says Alan Cooper, reflecting on how far they've come over the last 36 years. \"But now we are, I think, very much in the box seat to continue serious cool climate winemaking,\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere was a decent focus on sparkling wine from some of the pioneers that preceded the Coopers, but their gaze became fixed on table wine, with chardonnay, pinot noir, cabernet and shiraz planted to the granitic soils in the natural amphitheatre of their site that sits at over 600 metres elevation. Alan Cooper is a fifth-generation farmer, and while they established the vineyard with an eye to organics, juggling city work while managing the vines meant that minimal herbicides were used, but never pesticides. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith the house built and the vineyard established, city life was relegated to the past and that path to organics was fulfilled. They officially started transitioning in 2005, becoming certified in 2009, with biodynamic certification confirmed in 2011. \"We have really forged our own path locally being the first certified organic-biodynamic producer in the Macedon Ranges,\" says Cooper. \"Nice to think that a lot of others are now becoming like-minded also.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe site now consists of 5 hectares of vines, with various less-successful clones and varieties (cabernet was an early victim) over the years, including vermentino, yielding to the vine mix of chardonnay, pinot noir, syrah and lagrein. That last variety, which is a key red grape in Italy's Alpine region of Alto Adige, was grafted in 1993, being the first to trial it in Australia. Lagrein has proven a great success, with their version seen by many as the benchmark for this country.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the vineyard, biodynamics is pivotal to the success over the years, with Cooper also noting that being as transparent as possible through official certification is critical, as it gives the end consumer confidence in the integrity of the operation. \"The number one thing is that we have embraced being organic – biodynamic, fully certified now for ten years,\" he says. \"We prefer to walk the walk, rather than talk the talk.\" \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Cobaw site has a north facing aspect that, combined with the nature of the amphitheatre and the granitic soils, creates a unique mesoclimate that generates very distinctive fruit and wine. \"Over the years it has always been purely about 'here',\" says Cooper. \"True terroir if you like. Altitude of 615 metres plus, so true cool climate plays a huge part in what we do. It's a sunny north-facing warm site in a cool region but still gives superb high acidity.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCircling back to biodynamic farming, Cooper believes that the viticultural methods have made both the vines and the fruit more resilient. \"The vines now seem to be a whole lot more self-sufficient,\" he says, \"close to zero irrigation in our super-free-draining soils must mean the vines have worked a long way down to sustain themselves. Thicker leaves and berry skins all lead to less disease pressure and more resultant flavour in the wines. We are growing more flavour!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCooper employs some irrigation but typically only for establishing young vines through a drip system, with most vines on the property also on their own roots. Vineyard operations are extensively manual and as sympathetic as possible. \"Being aware of the fragile nature of our soils and treading as lightly as possible in all our vineyard operations is a given,\" says Cooper. \"This year I am really looking forward to the native grasses stopping growing, so I can get on top of things. Hopefully, my new wangle-fangled under-vine machinery works as well as it does on YouTube!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOver 35 years of low-impact farming, a decade of biodynamics and more than 15 years of strict organics, Cooper believes his site has never been healthier and the wines have never been better as a result. \"The vineyard delivers all the necessary requisites for great winemaking, so no need for any additions to the wine except a bit of SO2,\" he says. \"So, with nil agro-artefacts in the fruit and zero additions in the wine, it all leads to purity of flavour. At the end of the day what we strive for is flavour that could only come from here!\"\u003cspan\u003e   \u003cstrong\u003eyounggunofwine.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Cobaw Ridge\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CobawRidge_1024x1024.jpg?v=1674213801\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1985, Alan and Nelly Cooper established their Macedon Ranges vineyard, positioned in a natural amphitheatre 610 metres above sea level in the heart of the Macedon Ranges. They produce premium cool climate wines that are 100% estate grown and are the first winery in the region to be certified organic and biodynamic.\u003c\/p\u003e\n\u003cp\u003eThe 5ha vineyard is planted to Chardonnay, Pinot Noir, Syrah and Lagrein. Cobaw Ridge was the first to plant Lagrein (which is a key red grape variety in the Italian region of Alto Adige)in Australia in 1993. The vineyard has a north facing aspect that, combined with the nature of the amphitheatre and the granitic soils, creates a unique microclimate that produces very distinctive fruit and wine. \"Over the years it has always been purely about 'here',\" says Cooper. \"True terroir if you like. Altitude of 615 metres plus, so true cool climate plays a huge part in what we do. It's a sunny north-facing warm site in a cool region but still gives superb high acidity.\"\u003c\/p\u003e\n\u003cp\u003eEverything is done so as to promote and preserve the full integrity of the unique vineyard terroir. After a decade of biodynamics and more than 15 years of strict organics, Cooper believes his site has never been healthier and the wines have never been better as a result. \"The vineyard delivers all the necessary requisites for great winemaking, so no need for any additions to the wine except a bit of SO2. With nil agro-artefacts in the fruit and zero additions in the wine, it all leads to purity of flavour\", says Cooper. The biodynamic farming and viticultural methods have made both the vines and the fruit more resilient. \"The vines now seem to be a whole lot more self-sufficient. Close to zero irrigation in our super-free-draining soils must mean the vines have worked a long way down to sustain themselves. Thicker leaves and berry skins all lead to less disease pressure and more resultant flavour in the wines. We are growing more flavour!\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith a fully equipped winery, right down to a small bottling line, the Cobaw Ridge operation is very much an in-house one, with a solar system recently installed to service the power needs of the winery, cellar door and new accommodation facility as well as the Cooper's home. That new accommodation is part of a future-proofing plan, says Cooper, \"to allow for a secondary non-wine related income stream to assist with our long-term viability.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698995441,"sku":"","price":125.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cobaw-ridge-chardonnay-2019_6813857a-df90-4d85-bfe6-76d024924596.jpg?v=1695882990"},{"product_id":"cobaw-ridge-chardonnay-2018","title":"Cobaw Ridge Chardonnay 2018","description":"\u003cp\u003e\u003cstrong\u003e\"Beautiful wine, lean and pure. Everything so fine.\"  Mike Bennie\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\"Wow. Exquisite wine.\"  Jane Faulkner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1985, Alan and Nelly Cooper established their Macedon Ranges vineyard, positioned in a natural amphitheatre 610 metres above sea level in the heart of the Macedon Ranges. They produce premium cool climate wines that are 100% estate grown and are the first winery in the region to be certified organic and biodynamic.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Wow. Exquisite wine. There's a lot of flavour here, yet it runs on the pure energy of its fine acidity. Leesy, nutty characters add to the palate, which is moreish, savoury and very complete.\"  Jane Faulkner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"100% estate grown, biodynamic and organically grown fruit. 50% of the Chardonnay was left on skins for 3 weeks before being pressed off and left in old barrels for two years. The other portion was held on skins for an astonishing 737 days prior to being blended with the first component. Zero additions, fining or filtration. Tiny SO2 addition just prior to bottling.\"  \u003cstrong\u003eCobaw Ridge\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eWow. Exquisite wine. There's a lot of flavour here, yet it runs on the pure energy of its fine acidity. It initially works off a citrus theme, juicy, tangy and zesty. There's a certain amount of sulphide flint adding another layering of complexity, but it's not overt. Neither is the oak, which has absorbed this wine as its own. Leesy, nutty characters add to the palate, which is moreish, savoury and very complete. Drink by 2030.\"  \u003cstrong\u003eJane Faulkner, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"From one of the coldest grape growing places in Australia off biodynamic farmed wines at 600-plus metres above sea level. Winemaking on the edge. And edgy. Great wines. This set of releases the best I have seen as a suite from Cobaw Ridge. Some magic in the air.\u003c\/p\u003e\n\u003cp\u003eBeautiful wine, lean and pure, fine and supremely balanced. Will hit checks and balances for those seeking flinty, minerally styles while delivering some flavour for those into that. Green apple and talc scents, struck flint, wet slate, wet ferns in perfume. Mouth-watering and brittle in the palate but with loads of slinky, mineral-laced, fine boned acidity in tow. Faint nutty-oaty characters, a whisper of nougat oak there too. Everything so fine. Such loveliness, if that's a good descriptor. Drink 2020-2032.\"  \u003cstrong\u003eMike Bennie, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eWhite peaches, struck-match and smoky hints lift from the glass. The palate is quite tightly wound, high-toned acid and a lick of phenolics give a rush of textural elements that flex with weighted stone fruit characters. The struck-match reduction note carries throughout and works in conjunction beautifully with the fruit weight and intensity. Very long and driving finish. Drink 2020-2032.\"  \u003cstrong\u003eStuart Knox, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CobawRidgeAlanCooper_1024x1024.png?v=1674213733\" alt=\"Cobaw Ridge Alan Copoper\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePerched high in the granitic cool of Victoria's Macedon Ranges, Cobaw Ridge is a certified biodynamic vineyard specialising in varietal bottlings of chardonnay, pinot noir, syrah and lagrein, as well as a syrah rosé that is often touted as one of the best in the land. Alan Cooper has always farmed sympathetically, but it is since the conversion to organics, then biodynamics that he believes the vine resilience, fruit quality, depth of flavour and expression of site has dramatically improved.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhen Alan and Nelly Cooper first planted their Cobaw Ridge vineyard in 1985, they were amongst a small group that was testing the grape-growing potential of the lofty cool of the Macedon Ranges. In a region that is regarded as the coldest on the mainland, that viticulture was always going to be a marginal prospect, and especially with fledgling vines and somewhat cooler weather patterns than in the last two decades.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"So many people questioned the long-term viability of the Macedon Ranges in those early days,\" says Alan Cooper, reflecting on how far they've come over the last 36 years. \"But now we are, I think, very much in the box seat to continue serious cool climate winemaking,\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere was a decent focus on sparkling wine from some of the pioneers that preceded the Coopers, but their gaze became fixed on table wine, with chardonnay, pinot noir, cabernet and shiraz planted to the granitic soils in the natural amphitheatre of their site that sits at over 600 metres elevation. Alan Cooper is a fifth-generation farmer, and while they established the vineyard with an eye to organics, juggling city work while managing the vines meant that minimal herbicides were used, but never pesticides. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith the house built and the vineyard established, city life was relegated to the past and that path to organics was fulfilled. They officially started transitioning in 2005, becoming certified in 2009, with biodynamic certification confirmed in 2011. \"We have really forged our own path locally being the first certified organic-biodynamic producer in the Macedon Ranges,\" says Cooper. \"Nice to think that a lot of others are now becoming like-minded also.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe site now consists of 5 hectares of vines, with various less-successful clones and varieties (cabernet was an early victim) over the years, including vermentino, yielding to the vine mix of chardonnay, pinot noir, syrah and lagrein. That last variety, which is a key red grape in Italy's Alpine region of Alto Adige, was grafted in 1993, being the first to trial it in Australia. Lagrein has proven a great success, with their version seen by many as the benchmark for this country.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the vineyard, biodynamics is pivotal to the success over the years, with Cooper also noting that being as transparent as possible through official certification is critical, as it gives the end consumer confidence in the integrity of the operation. \"The number one thing is that we have embraced being organic – biodynamic, fully certified now for ten years,\" he says. \"We prefer to walk the walk, rather than talk the talk.\" \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Cobaw site has a north facing aspect that, combined with the nature of the amphitheatre and the granitic soils, creates a unique mesoclimate that generates very distinctive fruit and wine. \"Over the years it has always been purely about 'here',\" says Cooper. \"True terroir if you like. Altitude of 615 metres plus, so true cool climate plays a huge part in what we do. It's a sunny north-facing warm site in a cool region but still gives superb high acidity.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCircling back to biodynamic farming, Cooper believes that the viticultural methods have made both the vines and the fruit more resilient. \"The vines now seem to be a whole lot more self-sufficient,\" he says, \"close to zero irrigation in our super-free-draining soils must mean the vines have worked a long way down to sustain themselves. Thicker leaves and berry skins all lead to less disease pressure and more resultant flavour in the wines. We are growing more flavour!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCooper employs some irrigation but typically only for establishing young vines through a drip system, with most vines on the property also on their own roots. Vineyard operations are extensively manual and as sympathetic as possible. \"Being aware of the fragile nature of our soils and treading as lightly as possible in all our vineyard operations is a given,\" says Cooper. \"This year I am really looking forward to the native grasses stopping growing, so I can get on top of things. Hopefully, my new wangle-fangled under-vine machinery works as well as it does on YouTube!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOver 35 years of low-impact farming, a decade of biodynamics and more than 15 years of strict organics, Cooper believes his site has never been healthier and the wines have never been better as a result. \"The vineyard delivers all the necessary requisites for great winemaking, so no need for any additions to the wine except a bit of SO2,\" he says. \"So, with nil agro-artefacts in the fruit and zero additions in the wine, it all leads to purity of flavour. At the end of the day what we strive for is flavour that could only come from here!\"\u003cspan\u003e   \u003cstrong\u003eyounggunofwine.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CobawRidge_1024x1024.jpg?v=1674213801\" alt=\"Cobaw Ridge\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1985, Alan and Nelly Cooper established their Macedon Ranges vineyard, positioned in a natural amphitheatre 610 metres above sea level in the heart of the Macedon Ranges. They produce premium cool climate wines that are 100% estate grown and are the first winery in the region to be certified organic and biodynamic.\u003c\/p\u003e\n\u003cp\u003eThe 5ha vineyard is planted to Chardonnay, Pinot Noir, Syrah and Lagrein. Cobaw Ridge was the first to plant Lagrein (which is a key red grape variety in the Italian region of Alto Adige)in Australia in 1993. The vineyard has a north facing aspect that, combined with the nature of the amphitheatre and the granitic soils, creates a unique microclimate that produces very distinctive fruit and wine. \"Over the years it has always been purely about 'here',\" says Cooper. \"True terroir if you like. Altitude of 615 metres plus, so true cool climate plays a huge part in what we do. It's a sunny north-facing warm site in a cool region but still gives superb high acidity.\"\u003c\/p\u003e\n\u003cp\u003eEverything is done so as to promote and preserve the full integrity of the unique vineyard terroir. After a decade of biodynamics and more than 15 years of strict organics, Cooper believes his site has never been healthier and the wines have never been better as a result. \"The vineyard delivers all the necessary requisites for great winemaking, so no need for any additions to the wine except a bit of SO2. With nil agro-artefacts in the fruit and zero additions in the wine, it all leads to purity of flavour\", says Cooper. The biodynamic farming and viticultural methods have made both the vines and the fruit more resilient. \"The vines now seem to be a whole lot more self-sufficient. Close to zero irrigation in our super-free-draining soils must mean the vines have worked a long way down to sustain themselves. Thicker leaves and berry skins all lead to less disease pressure and more resultant flavour in the wines. We are growing more flavour!\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith a fully equipped winery, right down to a small bottling line, the Cobaw Ridge operation is very much an in-house one, with a solar system recently installed to service the power needs of the winery, cellar door and new accommodation facility as well as the Cooper's home. That new accommodation is part of a future-proofing plan, says Cooper, \"to allow for a secondary non-wine related income stream to assist with our long-term viability.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699028209,"sku":"","price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cobaw-ridge-chardonnay-2018_96ea3656-446e-4af4-bc05-d8b05d7e6bdc.jpg?v=1695882850"},{"product_id":"crawford-river-riesling-2019","title":"Crawford River Riesling 2019","description":"\u003cp\u003e\u003cstrong\u003eCrawford River is ideally suited to the growing and making of diamond-like rieslings of towering longevity. My love affair with Crawford River Riesling began many years ago, and burns as brightly today as it did when I first tasted it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrawford River riesling needs little introduction. They are arguably the greatest Riesling producer in Victoria and, for many wine lovers, the greatest Riesling producer in Australia. The 2019 Crawford River Riesling is their 44th release and another benchmark wine that will age superbly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The palate is rich and juicy at the same time as it's refined and delicate. There is power here, concentration and persistence: it's a stunning balancing act of rich, ripe fruit with refinement. Variations on the theme of lemon! This is a magnificent riesling.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A particularly fine, mineral expression of our site and the season – this wine is exciting. Delicate citrus, white florals and green melon combine with hints of oyster shell on the nose. A stone-like mineral quality flows from the start of the palate throughout, alongside chalky texture and layers of complexity that meld fruit weight and acidity seamlessly. These elements combine to create a wine of great balance with terrific persistence. Only just beginning its journey. Will benefit from time in the glass.\"  \u003cstrong\u003eCrawford River\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright light-mid yellow-green hue, and a refined, restrained lime\/lemon aroma. The palate is rich and juicy at the same time as it's refined and delicate. There is power here, concentration and persistence: it's a stunning balancing act of rich, ripe fruit with refinement. Variations on the theme of lemon! This is a magnificent riesling\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2020-2034.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 'old' vines, planted in '75 and '77, hit their straps years ago. Today, this is a wine of provenance. Yet a cool region is not immune to hot\/drier weather and this already has some forward toasty, lime marmalade flavours and could advance the ageing process. It is drinking beautifully now, as there's certainly the acid backbone keeping this afloat. Drink by 2029.\" \u003cstrong data-mce-fragment=\"1\"\u003e Jane Faulkner, Halliday Wine Companion - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pound for pound one of the greatest wines in Australia, by my reckoning, value and quality. Again, great wine here. It's an inky, dense release with impressive flavour spectrum and sense of complexity. Indeed, this release is perhaps less about precision and velocity and more about quiet opulence, layers of fruit character ranging from citrus to apples to stone fruits with spice, herbal detail and strong, talc and chalk-like minerally charm (and texture!) in the mix. So much going on. A wine to really sit back and contemplate, while washing over the senses with a general freshness. Yeah. Drink: 2020-2035.\"   \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very vivid lemon and lime notes with juice, pith and peel, as well as white peach and some gently herbal notes, too. The palate is smoothly refined, seamless and long with interlaced peach and citrus flavours that hold very long. Concentrated fruit drive here. Drink or hold. Screw cap.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Crawford River Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CrawfordRiverWinery_a79bc1c0-454c-4505-a62e-075183fa9f0f_1024x1024.png?v=1677407197\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBelinda and John Thomson\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1975, John and Catherine Thomson planted their vineyard at Crawford River, in far south-west Victoria, with Riesling and Cabernet Sauvignon. It was a relatively unexplored wine growing region, but they were inspired by its geographical and geological potential to produce superior quality grapes. The cool, southerly latitude together with the maritime influence, complex soil structure and favourable micro-climate create a terroir which has justified the initial vision. The area is now known as the Geographical Indication (GI) of Henty. \u003c\/p\u003e\n\u003cp\u003eMore plantings followed in 1976 and 1977 and the addition of a winery in 1981. Two further small plantings occurred in 1994 and 2001, however, they are now in the phase of replanting to ensure the longevity and future resilience of their special site. The wines are crafted exclusively from hand-picked and selected fruit grown on the estate vineyard, where they are subsequently processed and bottled on-site. \u003c\/p\u003e\n\u003cp\u003eBelinda Thomson took over from her father John as Chief Winemaker and Viticulturist in 2014 and is now the creative force behind the vineyard and wines. After studying Viticulture and Oenology in NZ in 2002 and staying on to work for several years, she returned to work with her father in 2005 after overseas harvests in France, Germany and Spain. A hunger for knowledge together with a passion for family led her to combine responsibilities at Crawford River with extensive international experience across a range of countries, before returning full-time in 2014 to her family estate. In 2020 she was a finalist in the Gourmet Traveller Winemaker of the Year list, as well as being included in the Top 50 Young Gun Vineyards of the year awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCrawford River Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Crawford River Vineyard lies at the alluvial edge of a volcanic lava flow. The 11.5 Ha vineyard has its roots in an unusually complex, mineral-rich soil base. Gravelly, friable, basalt loam overlays permeable clay which in turn lies above a limestone base created by an ancient, risen seabed.\u003c\/p\u003e\n\u003cp\u003eRiesling and Cabernet Sauvignon are the two main varieties in the vineyard, with smaller plantings of Cabernet Franc, Merlot, Semillon and Sauvignon Blanc.\u003c\/p\u003e\n\u003cp\u003eAll major activities such as picking, pruning, leaf-plucking, shoot-thinning and green pruning are done by hand. The vineyard is maintained without the use of herbicides or insecticides and organic practices are used wherever possible. They have a bio-dynamic test plot that Belinda prepared and planted with Riesling in 2014. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699618033,"sku":"","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/crawford-river-riesling-2019.jpg?v=1695963856"},{"product_id":"crawford-river-riesling-2018","title":"Crawford River Riesling 2018","description":"\u003cp\u003e\u003cstrong\u003eCrawford River is ideally suited to the growing and making of diamond-like rieslings of towering longevity. My love affair with Crawford River Riesling began many years ago, and burns as brightly today as it did when I first tasted it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrawford River riesling needs little introduction. They are arguably the greatest Riesling producer in Victoria and, for many wine lovers, the greatest Riesling producer in Australia. The 2018 Crawford River Riesling is their 43rd release and another benchmark wine that will age superbly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Feel the velocity. Sheesh, this has some get up and go. It hits the turbo button on launch with a volume of concentrated citrus fruit and green apple flavours, intense, pulsing, pure and so damn tangy, whooshing across the palate in a laser beam of riesling tang. Complex, compelling, succulent and tight, almost grippy in texture, yes a bit chalky, and starbursts with fresh acidity to finish in the next township over. It's wicked drinking, shows us what quality, potent and detailed riesling looks like with time to go in cellar. It's so good.\"  Mike Bennie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This wine is in its infancy and has a long life ahead of it.  Blossoms of lime and apple lift the nose, together with talc and delicate white stone fruit.  The front palate is soft and supple with fruit and blossom in equal measure, together with taut, mineral overtones.  The generosity of the introduction is followed by a fine, mineral-wrapped palate with polished texture and supple, natural acidity.  Layered and fine, the wine exudes confidence and finesse, while the poised, balance acidity lends terrific length to a wine that will surely age magnificently.\"  \u003cstrong\u003eCrawford River\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Crawford River wines always bring a smile to me dial. Such a good producer, unnervingly consistent, unique site and reflection in the wines, and geez, the quality aint hard to miss. The 'estate' riesling here. Feel the velocity. \u003c\/p\u003e\n\u003cp\u003eSheesh, this has some get up and go. It hits the turbo button on launch with a volume of concentrated citrus fruit and green apple flavours, intense, pulsing, pure and so damn tangy, whooshing across the palate in a laser beam of riesling tang. Complex, compelling, succulent and tight, almost grippy in texture, yes a bit chalky, and starbursts with fresh acidity to finish in the next township over. It's wicked drinking, shows us what quality, potent and detailed riesling looks like with time to go in cellar. It's so good. \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2020 - 2040.\"  \u003c\/span\u003e\u003cstrong\u003eMike Bennie, The Wine Front - 95+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Bright, light yellow colour with an intense, expressive aroma. The palate is likewise intense and power-packed, driving and long, with a note of pepper. Focused and tight, it has penetrating length and precision, the finish very resonant, dry and lip-smackingly savoury. There's a faint phenolic grip. Very dry and refreshing. This would be excellent with appetisers, and would age superbly. Drink 2019-2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"From the '75-'77 planting, crushed and whole-bunch pressed, cool-fermented with cultured and wild yeast, 3 months on gross lees. The bouquet is a butterfly, moving from flower to flower so quickly it's hard to keep up with the citrus blossom, rose petal and wild flower only part of the story. The palate crystallises the citrus component with nerve-tingling acidity. Drink by 2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Henty is a great riesling region although there are few players. This is a cracker, boasting an intense, expressive bouquet, with a note of pepper. Tightly focused, it has penetrating power and precision, the finish very emphatic, dry and lingering. It will age superbly.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Gourmet Traveller Wine - 95 points  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CrawfordRiverWinery_a79bc1c0-454c-4505-a62e-075183fa9f0f_1024x1024.png?v=1677407197\" alt=\"Crawford River Winery\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBelinda and John Thomson\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1975, John and Catherine Thomson planted their vineyard at Crawford River, in far south-west Victoria, with Riesling and Cabernet Sauvignon. It was a relatively unexplored wine growing region, but they were inspired by its geographical and geological potential to produce superior quality grapes. The cool, southerly latitude together with the maritime influence, complex soil structure and favourable micro-climate create a terroir which has justified the initial vision. The area is now known as the Geographical Indication (GI) of Henty. \u003c\/p\u003e\n\u003cp\u003eMore plantings followed in 1976 and 1977 and the addition of a winery in 1981. Two further small plantings occurred in 1994 and 2001, however, they are now in the phase of replanting to ensure the longevity and future resilience of their special site. The wines are crafted exclusively from hand-picked and selected fruit grown on the estate vineyard, where they are subsequently processed and bottled on-site. \u003c\/p\u003e\n\u003cp\u003eBelinda Thomson took over from her father John as Chief Winemaker and Viticulturist in 2014 and is now the creative force behind the vineyard and wines. After studying Viticulture and Oenology in NZ in 2002 and staying on to work for several years, she returned to work with her father in 2005 after overseas harvests in France, Germany and Spain. A hunger for knowledge together with a passion for family led her to combine responsibilities at Crawford River with extensive international experience across a range of countries, before returning full-time in 2014 to her family estate. In 2020 she was a finalist in the Gourmet Traveller Winemaker of the Year list, as well as being included in the Top 50 Young Gun Vineyards of the year awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCrawford River Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Crawford River Vineyard lies at the alluvial edge of a volcanic lava flow. The 11.5 Ha vineyard has its roots in an unusually complex, mineral-rich soil base. Gravelly, friable, basalt loam overlays permeable clay which in turn lies above a limestone base created by an ancient, risen seabed.\u003c\/p\u003e\n\u003cp\u003eRiesling and Cabernet Sauvignon are the two main varieties in the vineyard, with smaller plantings of Cabernet Franc, Merlot, Semillon and Sauvignon Blanc.\u003c\/p\u003e\n\u003cp\u003eAll major activities such as picking, pruning, leaf-plucking, shoot-thinning and green pruning are done by hand. The vineyard is maintained without the use of herbicides or insecticides and organic practices are used wherever possible. They have a bio-dynamic test plot that Belinda prepared and planted with Riesling in 2014. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699650801,"sku":"","price":72.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Crawford-River-Riesling-2018.jpg?v=1695963777"},{"product_id":"cullen-kevin-john-chardonnay-2001","title":"Cullen Kevin John Chardonnay 2001","description":"\u003cp\u003eThe flagship 2001 Kevin John Chardonnay is sourced from old chardonnay vines planted in 1976-1988. The vineyard is planted to the Gin Gin Clone, also known as the Old Wente Clone, and produces tiny yields of the highest quality fruit. By 2001 Cullen had changed to total organic viticultural practices and was well down the path to Organic Certification. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Vanya Cullen's style is underplayed elegance, making wines that get better with every. The current release 2001 is a complex young chardonnay, still tight and unassuming, but a wine that will build wonderfully in bottle. In youth it's superbly understated, working together perfectly ripe citrus and melon-fruit, nutty, creamy winemaker input and the light spice of classy oak, with great aplomb. The finish is long and penetrating with a fragrant, slightly toasty aftertaste.\"  The Penguin Good Australian Wine Guide 2003\/2004 \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003ePlease note that prior to the 2006 vintage, Cullen Kevin John Chardonnay was labelled Cullen Chardonnay.\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca rel=\"noopener\" title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\" alt=\"Cullen Wines\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vanya Cullen's style is underplayed elegance, making wines that get better with every glass (and bottle). The current release 2001 is a complex young chardonnay, still tight and unassuming, but a wine that will build wonderfully in bottle. In youth it's superbly understated, working together perfectly ripe citrus and melon-fruit, nutty, creamy winemaker input and the light spice of classy oak, with great aplomb. The finish is long and penetrating\u003cspan data-mce-fragment=\"1\"\u003e with a fragrant, slightly toasty aftertaste.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Penguin Good Australian Wine Guide 2003\/2004  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Lightly herbal aromas of grapefruit, melon and stonefruit are enhanced by hints of smoke and bacon, grilled nuts and lemon bathpowder, with spicy, fine-grained oak. Forward, rich and concentrated, then long and chalky, it culminates in a rather spicy finish of green cashews and herbal, slightly spiky high-toned acids.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e95 points.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Super contained, super concentrated, super long chardonnay with wild leesy characters and floral tones to the nose, a smoky, sawdusty, honeysuckled sweetness to the mid-palate, a grapefruited bite to the finish and a purposeful run of caramel throughout. There's a citrussy tang too – but don't be fooled: this is five years from its best, it's tight and compressed now, but its quality should not be questioned.\"   \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrganic\/biodynamic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\" alt=\"Cullen Vineyard\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe combination of firstly organic, and subsequently biodynamic viticulture at Cullen Wines provides the opportunity for the land to exist at its full potential, thereby nurturing vines to produce their best and most individual grapes. Vanya Cullen \u003cspan data-mce-fragment=\"1\"\u003ehas pushed the limits of biodynamic practices in every facet of the business and the yield of the estate vineyards has soared.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Viticulture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1971 when the Cullen Vineyard was planted, chemical intervention was minimal and the family's concern for the environment paramount. In 1998 the change to total organic viticulture was made. Organics is about soil health and Diana and Vanya went intuitively towards healing the soil by putting back what had been taken out. Organic farming promotes biological activity, which converts plant and animal residue into stable humus. This in turn increases the soil's ability to retain moisture and provide a reserve of nutrients. The Cullen vineyards were certified A Grade Organic in 2003. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBiodynamic Viticulture\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2003, whilst attending a Biodynamic Conference, Vanya Cullen decided that Biodynamics would add further to the holistic and natural approach to both vineyard and winemaking. Biodynamics builds on organic farming to make all organic processes work more efficiently and effectively. \u003c\/p\u003e\n\u003cp\u003eBiodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos.  Moon rhythms strongly influence life on earth life. As tides rise and fall in a pulsing rhythm, so does the sap of plants and all other liquids including those within the earth's mantle. Viticultural practices are conducted according to these moon rhythms. The position of the moon in relation to the planets is critical in determining the optimal time to plant. \u003c\/p\u003e\n\u003cp\u003eIn addition, the difference between organic and biodynamic is the use of biodynamic preparations 500 and 501, with 502-508 also being used. Preparation 500 is cow horns filled with cow manure which helps the soil develop humus and attracts earthworms and micro organisms. Preparation 501 is cow horns filled with quartz crystals which aids photosynthesis and the uptake of minerals in the soil. \u003c\/p\u003e\n\u003cp\u003eIn 2004 the Cullen vineyards \u003cspan data-mce-fragment=\"1\"\u003ewere certified\u003c\/span\u003e A Grade Biodynamic.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Vanya Cullen discusses biodynamics\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\" alt=\"Cullen Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1948, Dr Kevin John Cullen and his wife Diana Madeline Cullen purchased their property in Wilyabrup, which is in the heart of Margaret River. In early 1965 they started considering other uses for their sheep and cattle farm. They decided to plant lupins, so invited Dr John Gladstones (who had studied lupins in his post-graduate research) to visit their property. Dr Gladstones had also put considerable work and research into the suitability of growing vines in southwestern Australia and, according to Diana, upon seeing their land said \"Oh, you're mad growing cattle and sheep, why don't you grow grapes?\"\u003c\/p\u003e\n\u003cp\u003eDr Gladstones described Wilyabrup as being the sweet spot of the Margaret River region, most favourable for growing Cabernet Sauvignon. In 1966 he published his now-famous report which compared the climate and soils of Margaret River to that of Bordeaux. Many regard him as the founder of the Margaret River wine region. \u003c\/p\u003e\n\u003cp\u003eIn 1971 Kevin and Diana Cullen made the decision to plant 18 acres of vines on the land, including their first Cabernet Sauvignon vines. Further plantings were made over the subsequent decades. The mature\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e28-hectare dry grown vineyard\u003c\/span\u003e still operates today and the grapes for all the Cullen wines are sourced from here and the adjacent Mangan Vineyard which was planted in 1995.\u003cbr\u003e\u003cbr\u003eWhile Kevin Cullen worked as a doctor to support the business, Diana Cullen supervised and managed the winery and became Chief Winemaker in 1981. Diana made history in 1982 by being the first woman to win a trophy at the Perth Royal Show. Kevin passed away in 1994 and Diana in 2003, and the Cullen flagship wines are now named in their honour; the Kevin John Chardonnay and Diana Madeline Cabernet Sauvignon Merlot. Both Kevin and Diana have been awarded life membership with the Margaret River Wine Industry Association, and in 2003 the WA Wine Industry Association introduced the annual Diana Madeline Cullen Award for Outstanding Contribution by an Individual to the WA Wine Industry in her honour.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Diana was joined by daughter Vanya Cullen, who took over the reign as Chief Winemaker in 1989 and was also appointed Managing Director in 1999. With Vanya at the helm, the quality of the wine is paramount and every step taken in the vineyard and in the winemaking is geared to that aim. The quality of Cullen Wines comes in the main from the vineyard - the wines can only be as good as the grapes. To realise the full potential of the vineyard, Vanya has embraced organic and biodynamic viticultural practices and the vineyards were certified A Grade Organic in 2003 and A Grade Biodynamic in 2004. \u003c\/p\u003e\n\u003cp\u003eThe process of making the wine involves handling the fruit as little and as gently as possible. Practices such as hand harvesting, minimal fruit transport, sorting of the fruit before crushing, minimal wine movement, minimal fining for the whites, no fining for the reds and minimal filtration are employed. The wines mostly make themselves, with little or no intervention; which means the use of indigenous yeast, no additions of any kind and minimal oak use and fining.\u003c\/p\u003e\n\u003cp\u003eVanya Cullen received the \"Australian Winemaker of the Year\" award from Gourmet Traveller Wine magazine in 2000 and was voted \"Woman of the Year\" by UK based wine magazine The Drinks Business in 2008, becoming the first Australian to receive the award. Vanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/p\u003e\n\u003cp\u003eCullen became the first vineyard and winery in Australia to be certified carbon positive, starting the process in 2006. Vanya Cullen is also on the board of the \"Days of Change\" program, which aims to help Western Australian people and businesses live and operate in a more sustainable way.\u003c\/p\u003e\n\u003cp\u003e2021\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emarked a half-century for the brand and with it a celebration of the Cullen Wines legacy. \"This year we celebrate 50 years of Cullen Wines – 50 years of sustainable wine growing preceded by 65,000 years of Wadandi sustainable land care,\" says Vanya. \"Over that time we've been supported by generous people with a wonderful spirit of camaraderie and warmth of spirit, and we are so grateful.\"\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Cullen Winery and the Margaret River Sub Regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699880177,"sku":"","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Kevin-John-Chardonnay-2001.jpg?v=1696225363"},{"product_id":"curly-flat-chardonnay-2014","title":"Curly Flat Chardonnay 2014","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eCurly Flat consistently produces one of the best Chardonnays in the Macedon Ranges and the 2014 vintage is no exception. The wine is powerful and complex, but the cold, long growing season ensures there is enough acidity and structure to maintain elegance. From multiple Chardonnay clones - P58, I10V1, I10V3 and I10V5 - and the vine age is 14 to 21 years.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The nose gives developed flint and fresh nougat to varietal stone fruits that are backed by generous wood smoke like aromatics. There is a lightness of touch to the palate that is quite remarkable given the layers of both fruit and winemaker derived complexity; expansive white peach is given a creamy lees complexity that flows into oak induced spice that's kept in check by citrus acidity. The finish gives purity and focus of fruit that is veiled by luxurious oak impact.\"  Patrick Eckel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Powerful nose of fresh lime and preserved lemon, white peach, apricot and tangerine combine with a veritable scaffold of savoury characters. Sea spray, struck match, hazelnuts and spiced nougat all mesh together with the fruit making for a complex nose. Generous and complex in both taste and texture. A spearhead of lime citrus cuts a refreshing line through a creamy, textured palate of stone fruit flesh culminating in a long and luxurious palate. Elegant yet ample, poised yet powerful, with both fruit and promise of long haul cellaring over the next 10+ years. The peak of a wine this powerful lays years ahead. We place it among our finest examples of Chardonnay.\" \u003cstrong\u003e Curly Flat\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bright, clear, medium to full yellow colour, with a cashew-nutty bouquet which is attractive, pure and fresh, laced with honey, lemon and grapefruit. The palate's focus, searing intensity and freshness suggest it will age well and build in the bottle. Appealing spicy touches from the oak. Lovely wine, focused, concentrated and very long, with great potential.\u003c\/span\u003e Drink: \u003cspan data-mce-fragment=\"1\" property=\"minValue\"\u003e2017\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e–\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" property=\"maxValue\"\u003e2026.\" \u003c\/span\u003e \u003cstrong\u003eHuon Hooke, The Real Review - 96 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Hand-picked 26 Mar-14 Apr, whole bunch-pressed, fermented 11-16 days in French oak (43% new), matured for 18 months, 50% mlf. This is an exercise in lusciously layered complexity and power, taken only after endless trials over previous vintages, but also respecting the integrity of the fruit\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e \u003cstrong\u003eand Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Curly Flat consistently produce one of the best Chardonnays in the Macedon Ranges. It's on the richer side of the Chardonnay spectrum, but the cold, long growing seasons ensure there is enough acidity and structure to maintain elegance. The nose gives developed flint and fresh nougat to varietal stone fruits that are backed by generous wood smoke like aromatics. There is a lightness of touch to the palate that is quite remarkable given the layers of both fruit and winemaker derived complexity; expansive white peach is given a creamy lees complexity that flows into oak induced spice that's kept in check by citrus acidity. The finish gives purity and focus of fruit that is veiled by luxurious oak impact.\u003c\/span\u003e\u003cspan\u003e\"  \u003c\/span\u003e\u003cstrong\u003ePatrick Eckel, Wine Reviewer – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb\u003eMatt Harrop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\" alt=\"Curly Flat Winemaker Matt Harrop\" data-mce-style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe text below is taken from an article by Huon Hooke that appeared in The Real Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI met with owner Jenifer Kolkka soon after Matt Harrop (ex-Shadowfax) had taken the reins at Curly Flat, and she could not disguise her excitement. Speaking again last week, her enthusiasm for the future of Curly Flat was undiminished.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Matt is so hands-on, both in the vineyard and the winery,\" she enthused.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"He even tops the barrels up with Ben (Kimmorley, assistant winemaker). Every barrel gets that individual attention. We used to always give the pinot noir 20 months in oak, but when Matt took over the 2017 pinot was in barrel, and it was a big vintage so there were a lot of new barrels, and he went through all the barrels and took a lot of the wines out of the new oak and put them in older, neutral oak because it’s a delicate year and he didn’t want the new oak to crush the delicate fruit.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe says Harrop gets out in the vineyard and prunes with the rest of the crew, and gets the team in at least four times a year to show them how the wines are progressing, and show them how different pinot noir can be from different parts of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother Harrop change has been frost control. Curly Flat has a great supply of water, from a massive 20-megalitre dam (which covers four acres), as well as a bore supplying high-quality water.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eUntil Harrop arrived, frost was controlled with a sprinkler system, but he discovered that too much water was going into the soil, so he installed frost fans and turned the water off. Then he found that due to soil variation, some parts of the vineyard weren’t getting enough water, so he installed soil moisture probes. Now irrigation is managed specifically for each part of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother change is with the second label, Williams Crossing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"No more Williams Crossing,\" says Jeni Kolkka.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We used to treat all of the fruit the same as it came out of the vineyard. The best wine went into Curly Flat, the rest went into Williams Crossing. Matt decided that if it doesn’t make it into Curly Flat it goes into White Pinot (a rosé style), which sells like hot-cakes. No oak. It sells in the year of making so it’s quick turnover and good for cash-flow.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnd the wine is delicious, incidentally.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHarrop, who also owns a vineyard in the Macedon area with his wife Tamara Grischy (head of Langton’s Fine Wine Auctions), started at Curly Flat in October 2017. He finished the 2017 vintage wines and oversaw the bottling of the 2016 pinots, but 2018 was his first complete vintage.\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\u003eHarrop was asked in April 2024: \"Is there one thing that you wouldn’t have done, if you could go again?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Oh God, there’s about 5000 things. I would have spent more time in the Northern Hemisphere sucking up a little bit of what they’re doing there. I haven’t done enough of that. Not a flying winemaker job. Just going in and talking to people – like you’re doing here today. We’ve got access to a lot of wine over here now, but things were different twenty years ago.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom a winemaking point of view – maybe wouldn’t have farmed in Heathcote for ten years, like I did at Shadowfax. I’m glad I’ve got regrets about what I have done, rather than what I haven’t done.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith regards to Curly Flat, one thing we will do is slowly converting things over to VSP. Whether we top-work stuff like we’ve done in the past and re-trellis. It is a ten-year project. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStepping back and looking at wines from 2020… one of the things we love about the ‘20s is that they talk a little bit more about the earth rather than the sky. One of the massive limiting factors in this part of the world is that big orange ball in the sky. It’s a strong influence. If there’s one thing that can obscure where a grape is from, it is too much sun. The 2020 is savoury tannins,  more earthy and quite reserved. We think there is a Curly Flat theme. One of the things that shits me about the Aussie industry is that our 'most important producers', the Penfolds of the world, are actively working to persuade people that vintage variation doesn’t exist. The rest of us think it’s really important to say to people that wine is not the same every single time. That’s part of the pleasure of it.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" alt=\"Curly Flat Vineyard\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eCurly Flat, a small privately owned vineyard and winery in the Macedon Ranges, was founded in 1989 by Phillip Moraghan and Jenifer Kolkka. The Macedon Ranges is the coolest viticultural area on mainland Australia and the Curly Flat Vineyard has proved to be ideal for growing the early ripening varieties of pinot noir and chardonnay. \u003c\/p\u003e\n\u003cp\u003eThe first vines were planted in 1991 but problems with clonal identification and quality of planting material resulted in these vines being removed. The hard work of planting was repeated in 1992. Subsequent plantings (1993 to 2000) have seen the vineyard grow to 14.5 hectares. The majority of the area is planted to Pinot Noir (72%), with smaller plantings of Chardonnay (23%) and Pinot Gris (5%). \u003c\/p\u003e\n\u003cp\u003eThe Curly Flat Vineyard is acknowledged as the greatest influence on wine quality. This unique viticultural site owes much to the combination of altitude (540 metres), latitude (south of The Great Dividing Range), and distance from the mitigating influence of the ocean.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA diversity of aspect and clone provide multifaceted winemaking opportunities. The climate is ideal for growing Pinot Noir and Chardonnay - \u003c\/span\u003ewarm summer days, then crisp, cool evenings which slow ripening and produce fruit of high natural acidity and intense flavour. The red volcanic basalt soils have structure and depth allowing the roots to descend many metres, increasing the soil volume able to be exploited by the vines.\u003c\/p\u003e\n\u003cp\u003eIn 2006 Curly Flat ceased using herbicides and have seen a marked improvement in soil microfauna. The resulting increase in organic matter has been staggering and bodes well for the future health of the vines.\u003c\/p\u003e\n\u003cp\u003eCurly Flat wines are naturally fermented; the use of ambient yeast (those that are native to the vineyard and winery) leads to improved texture, mouthfeel and more varietal flavour components in the wines.\u003c\/p\u003e\n\u003cp\u003eIn 2017, Jenifer accepted Phillip's offer to take over sole ownership of Curly Flat. Under her leadership, the winery's reputation for high-quality winemaking continues. Jenifer and her team, led by new winemaker Matt Harrop, are fully committed to producing the best possible wines from their carefully nurtured site. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyard\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\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\/Curly_Flat_Vineyard_600x600.png?v=1718978872\" alt=\"Curly Flat Vineyard Plantings\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eCurly Flat Vineyard Plantings\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\"We’ve got about 15 hectares under vines, starting with a block of Pinot Noir planted in 1992. Followed by Chardonnay in 1993; then at the top of the hill there’s Pinot Noir from ’95 and ’96. What we refer to as our 'Western' plantings were in 1997 and ’98. The big block was planted in 2000, and every year we’ve progressively planted more.  \u003cbr\u003e\u003cbr\u003eWe are about 70% Pinot Noir, 25% Chardonnay and 5% Pinot Gris. There’s a massive thirst for Pinot – especially in Melbourne. It’s very parochial down there, and we have an advantage over most other winegrowers in Australia, as we can ripen Pinot. We’re quite continental here – a long way from the sea. We farm very simply and have this mix of young and old vines. We shoot-thin in the Spring and there’s a lot of natural crop control, because we are a frosty site.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003eThe winery was built in 2002, we farm sustainably here, but not organic. In a year like this, you hear stories from places like Heathcote where they haven’t got fruit. We haven’t used any herbicide here since 2006, and we like the effect we get from just mowing underneath the vines. That works for us – keeps the disease pressure down. We do get a bit of botrytis in the Chardonnay, but I don’t think a little bit is a bad thing. \u003cbr\u003e\u003cbr\u003eWith our geology, it is quite similar across the site – degraded basalt – but we’ve got this 430-million year old devonian-era sands up here, which we found after a soil survey in 2019. Our 'Western' plantings have an easterly aspect – so morning sun. They don’t get the afternoon sun, so are the coolest slopes in the vineyard. Quite supple, textured, aromatic, and by 2018 we thought 'these look really different to everything else we’ve got' and we now bottle the 'Western' individually. Initially a blend of two blocks and two different clones, in 2018 to 2020. And now, we’ve got seven rows of clone 114 that we’ll do separately.\u003cbr\u003e\u003cbr\u003e'Central' is from the oldest vines in the place – MV6 clone from 1992. I really like MV6. They reckon James Busby brought it over from Clos du Vougeot in the 1830s. That’s north-facing so it cops the afternoon sun. Much smaller berries and smaller bunch architecture. More tannin and very musky red fruit. There’s a bit of it in NZ, but they don’t like it over there. I think it’s genetically modified itself over here, to suit what happens here. \u003cbr\u003e\u003cbr\u003eSame can be said for Abel – I’ve yet to try an Australian Abel wine where I’ve gone 'well that’s better than everything else'. It works well in Martinborough but they’re not such fans of it in Central Otago. That whole clonal thing is really interesting. I read and see about people who I respect in other parts of the world, where the clonal debate has taken a back seat. We’ll be taking some cuttings from our 1992 MV6 and cultivating from that, to plant the place with. \u003cbr\u003e\u003cbr\u003eHistorically our Pinot Noir has been planted at 3.2 by 1.8 metres in a lyre trellis. Today we are planting at 2.2 by 900, which we really like. We won't be doing high-density planting like over at Bindi. I think that after 30 years in the ground here, Pinot has this ability to adapt to site. I take my hat off to anyone, like Michael, who is doing that density of planting, but I see it fraught with all sorts of things. I have too many questions about it. There were cultural reasons why it occurred over in Burgundy. Winemaking, grape growing – it’s a commercial pursuit. And it’s expensive to put a vineyard in anyway, so three times more expensive to put a close-planted vineyard in.\"  \u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eMatt Harrop - from an interview with David Walker Bell that appeared in WineFolio\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700732145,"sku":"","price":79.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/curly-flat-chardonnay-2014.jpg?v=1696227098"},{"product_id":"deep-woods-estate-chardonnay-2018","title":"Deep Woods Estate Chardonnay 2018","description":"\u003cp\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2019\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDeep Woods Estate was acquired by the Fogarty family in 2005, making it part of the Fogarty Wine Group. Under the FWG banner, Deep Woods Estate has been transformed into one of Margaret River's most highly regarded wineries. \u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"Complex wine, celebrating Margaret River as its place of birth. Fruit (white peach, nectarine and grapefruit), oak (barrel ferment, with toasted cashews and soft toast) and acidity (providing overall balance and length) all joining the party. Yet more celebrations anon. Bargain.\"  James Halliday\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"margin-bottom: 16px; margin-left: 30px; float: right;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Best_Value_Winery_2_160x160_e64eab3c-e884-4a22-aa75-2a9ffc98d01c_160x160.png?v=1740354806\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDeep Woods Estate was awarded 'Best Value Winery' in the Halliday Wine Companion 2023. \"Deep Woods has been nudging this award for a number of years now, and it is the consistently high quality of wine spread over a broad range of prices that eventually got them over the line. The team has shown a thrilling (some may say flagrant) disregard for accepted price point quality; i.e. \u003cstrong\u003etheir entry-level wines present compelling drinking propositions\u003c\/strong\u003e, and their \u003cspan style=\"color: rgb(0, 0, 0);\"\u003eReserve range (among the cheapest of the best in Margaret River) frequently blitz the competition in the quality\/value stakes\u003c\/span\u003e.\"  Erin Larkin\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Complex wine, celebrating Margaret River as its place of birth. Fruit (white peach, nectarine and grapefruit), oak (barrel ferment, with toasted cashews and soft toast) and acidity (providing overall balance and length) all joining the party. Yet more celebrations anon. Bargain\u003cspan\u003e. Drink by 2025.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points and Top 100 Wines of 2019 and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2019\u003cbr\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eWinemaker\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg style=\"margin-top: 5px; margin-bottom: 25px; float: none;\" alt=\"Deep Woods winemaker Julian Langworthy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Julian_Langworthy_d60f1ee3-8528-4c61-b4df-70df4d59aae9_1024x1024.jpg?v=1740287623\"\u003e\u003c\/div\u003e\n\u003cp\u003eJulian Langworthy is regarded as one of the most talented winemakers in Australia with awards such as James Halliday's Winemaker of the Year, a Jimmy Watson Trophy winner, Ray Jordan's Winemaker of the Year, and a Wine Society Young Winemaker of the Year nominee. His impressive career has included vintages in France and Canada, and senior winemaking roles in the Barossa Valley, Clare Valley and Coonawarra.\u003c\/p\u003e\n\u003cp\u003ePassionate about producing regionally distinctive wines, Julian joined the Deep Woods team in 2011. Under his leadership, the winemaking team has continued to refine and explore the Deep Woods style, culminating in more than 60 trophies and 200 gold medals awarded across major national and international wine shows.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following is an extract from an interview with Julian Langworthy in Aug 2022 by Vintage Cellars\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eWhat drew you to wine?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMy dad worked in grapevine disease research in the early 1980s and as a small child I followed him around a few vineyards. We also had lots of wine at home; Mum and Dad were avid wine drinkers and collectors.\u003cbr\u003e\u003cbr\u003eAfter school I headed straight into studying marine biology. I loved surfing and diving, but it rapidly became obvious that it’d be fairer on the fish if I didn’t do that (and the research aspect of marine biology wasn’t really for me). I had a year off then moved to South Australia to study winemaking – and I haven’t looked back.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eYou spent time working at larger wineries such as Wynn’s Coonawarra before moving back to Margaret River. How is Deep Woods different?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWynn’s was one of the great winemaking experiences of my life, and the year I was there we made as much wine as the entire Margaret River region in 2018 – a slightly different experience!\u003cbr\u003e\u003cbr\u003eWynns’ Senior Winemaker, Sue Hodder, was quite inspirational and very empowering, which meant a lot to me as a young winemaker, especially one working on such an iconic brand. Working in a winery of that size is a different beast – it’s very regimented and, in a way, formulaic, whereas at Deep Woods we’re a little more hands-on with more of a creative focus.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eYou’ve always worked with cabernet sauvignon. How does Margaret River cabernet sauvignon differ to that of other regions?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTo me, cabernet sauvignon is Australia’s best grape variety, and as a region, Margaret River is cabernet nirvana. Even the hottest day of the year doesn’t reach over 30 degrees and, in the afternoon, sea breezes come in to cool everything down; overnight temperatures usually sit at about 12 to 14 degrees, which is perfect for cabernet.\u003cbr\u003e\u003cbr\u003eIt ripens slowly, so we get lovely tannin development without too much sugar, which results in fully ripe, medium-bodied wines that aren’t monstrously high in alcohol. That’s exactly what we want to achieve. I also think Margaret River cabernet is quite an international style – it has that lovely, lush tannin ripeness without the “heat” you might get from warmer regions.\u003cbr\u003e\u003cbr\u003eI believe it has more in common with international regions than it does with South Australia or Victoria, with a level of complexity that I don’t see elsewhere in Australia. I believe that in Margaret River, we can make the best cabernet in the world, which is pretty exciting. That said, I love old Coonawarra cabernet and I really enjoy Yarra Valley cabernet, too.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following article by James Halliday is reproduced from: https:\/\/winecompanion.com.au\/resources\/awards\/2019\/winemaker-of-the-year\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eMy selection of Julian Langworthy as Winemaker of the Year caused me to ponder on the three greatest winemakers of the 20th century: Maurice O’Shea of Mount Pleasant Wines, Colin Preece of Seppelt’s Great Western and Max Schubert of Penfolds (Schubert’s masterwork, Grange). They plied their trade in a market where fortified wines, largely sold in saloons and hotels, reigned supreme. The one thing they had in common was the balance of their wines underlying their longevity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/youtu.be\/bqbBOlITju8\" title=\"Deep Woods winemaker Julian Langworthy\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Deep Woods winemaker Julian Langworthy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Julian_Langworthy_Video_033aa879-3105-4028-a54e-861cd563b8c5_480x480.jpg?v=1740284542\" style=\"margin-top: 25px; margin-right: 30px; margin-bottom: 16px; float: left;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cbr\u003eEach had a substantial winery that provided support, although that support had its limits. Schubert was able to make the epic voyage to Spain and France in 1950 to study first-hand the making of sherry – it was from that journey that Grange, a Penfolds-banned wine during ’51–’61, saw its almost accidental birth; Preece had personal issues with some of the numerous members of the Seppelt family, with relations souring to the point where he felt compelled to resign; O’Shea was rescued by a number of members of the McWilliam clan – the McWilliams first buying half the shares in Mount Pleasant, and ultimately the other half in the aftermath of the Great Depression. If you take a broad view, these hugely talented winemakers were incidental to their employers’ financial needs, but left in limbo for much of their careers (Schubert was brought out of retirement when the marketing gurus belatedly realised his value). There was no expectation that any one of these winemakers would have any knowledge of, let alone responsibility for, the commercial value or the financial cost of their wines. How different to the wine world of today.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJulian Langworthy is chief winemaker for the Fogarty Wine Group (FWG), the fastest growing wine business in Western Australia. He reports to the Group General Manager, and is responsible for the stylistic direction of all of the FWG wineries and their individual brands. He mentors and manages a team of 12 winemakers and, in conjunction with the Group Chief Viticulturist, is responsible for all fruit purchases – this is in addition to more than 300ha of estate vineyards spread from Hunter Valley in New South Wales to Margaret River in Western Australia.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJulian has particular responsibilities for Deep Woods, with an extensive promotional role for its profile interstate and internationally. He plays a lead role in brand planning, providing wine business acumen and support for the marketing team. He has broad-based human resources responsibilities, including coordination for all site compliance issues, and others too many to mention.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAre his winemaking skills and palate on par with the greats of the 20th century? It’s a question without an answer. But if he is to be compared with the best of today, the answer is an emphatic yes. His wine show successes (and the team he has led) have gold medals flying around the room like confetti, with trophies (including the biggest of all, the Jimmy Watson) equally plentiful. And most of all, he is universally admired and liked by all who have had contact with him and\/or the great wines he makes.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eViticulturist\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Viticulturist_John_Fogarty_1024x1024.jpg?v=1740290206\" alt=\"Deep Woods Viticulturist John Fogarty\" style=\"margin-top: 15px; margin-bottom: 25px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eJohn Fogarty, \u003cspan\u003eson of Fogarty Wine Group founder and owner Peter Fogarty,\u003c\/span\u003e has been the Chief Viticulturist for the Fogarty Wine Group since 2002 - overseeing the management of the premium vineyards in Western Australia, Tasmania and Victoria, and sourcing fruit from select growers. John's interest in planting and training young vines is coupled with an ardent focus on sustainability and innovation. He is constantly looking at ways to increase fruit quality to ensure the Group's winemakers can create the best wines possible. John has completed multiple degrees in viticulture and has an unmatched knowledge of each vineyard site.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/deep-woods-estate-margaret-river\/\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSince its establishment in 2005, Deep Woods Estate has become a phenomenal success story, with the wines achieving numerous accolades, including three Max Schubert Trophies and the 2016 Jimmy Watson. The success of the wines has also seen Chief Winemaker Julian Langworthy collect several Winemaker of the Year gongs, largely due to the cabernet-based wines and chardonnay. But that success has been underpinned by the viticultural work of John Fogarty that has transformed a vineyard that had previously focused on yield over quality to one that produces some of the highest quality and most distinctive fruit in the Margaret River region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Deep Woods Estate vineyard in Yallingup was first planted between 1985 and ’87, with a new block established in 2020, taking the plantings to 14 hectares. All the vines are planted on own roots, with the varietal mix now consisting of cabernet sauvignon, merlot, cabernet franc, malbec, shiraz, tempranillo (which replaced verdelho), semillon and sauvignon blanc. The Fogarty family acquired the property in 2005, with Chief Viticulturist John Fogarty immediately working to fine-tune the vineyard for quality wine production, with extensive retraining and re-trellising, as well as a focus on building soil health.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"My job here is quite simple really,\" says Fogarty. \"It is to keep the vines producing the best quality fruit that is true to style. We have spent the past 16 years reworking what were poorly structured vines with previous owners looking to yield not quality, with many cabernet vines carrying over 8 metres of old cordons.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe re-trellising and irrigation replacement program was completed this year, Fogarty notes, while a reduced use of herbicides and minimal soil disturbance have become key elements of their practices. \"We have worked hard to increase soil carbon and organic matter with compost, cover crops and reduction of acidifying fertiliser use, replaced with softer fertilisers with additions of microbes and fungi to help restore soil health across the site,\" he says.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSoil moisture monitoring equipment has also been installed across the vineyard, which allows the viticultural team to manage water use based on the information collected alongside real-time weather data. That data comes courtesy of an on-site weather station. Fogarty notes that their unique mesoclimate meant that general local weather information was unreliable, with the up-to-the minute and accurate information streamlining their irrigation practices and minimising water use.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The cabernet on the site always achieves full tannin ripeness and silky feel to the wines while retaining fresh fruit characters and violet lift, without ever gaining overripe characters.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDeep Woods has been a member of Sustainable Winegrowing Australia since 2019, utilising the benchmarking data to refine practices with the aim of being a certified member soon. Fogarty is also the current chair of the Margaret River Wine Association Sustainability Sub-Committee. \"I want to help give back to the greater community around us,\" he says. \"I want to be proud of the amazing region we live and work in and ensure it is there for our children to enjoy in the same way we have. We have a great community within Deep Woods and Fogarty Wine Group and the whole community of Margaret River. I love to learn, and community is the best resource for this. If you think you know everything in this game, your time is up!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFogarty notes that soil health has been a key focus with less cultivation and more ground cover maintained. \"We have allowed species that want to grow in the vineyard take the reins instead of introducing species with cultivation and seeding over and over again,\" he says. \"This allows a mixed species and really shows the variance across the site based on what is wanting to grow to allow us to support the areas in need.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eEncouraging the population of native species of plants over introduced one is an important focus, with the impact on beneficial local insect populations a bonus, aiding in the Integrated Pest Management program. And that’s something Fogarty wants to enhance in the future with an aim to establish insectarium shelters around the vineyard to increase native insect populations. \"We have amazing remnant bush around the whole site which helps dramatically,\" he says, \"but increasing the diversity of native species to attract more beneficials to the site would be great.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFogarty believes their site is a unique one that is quite different to most of Margaret River and even those nearby in their northern pocket of the region. \"The microclimate is really amazing, and the vineyard has quite a different orientation to most surrounding it with a lovely valley for drainage, and a north-east aspect,\" he says. \"The proximity of both Geographe Bay and the Indian Ocean site create an ultra-maritime climate, with the warmer Geographe Bay and the cold Indian Ocean having a great influence on the ripening of fruit. There are only a handful of vineyards in the region that are as close to both.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThat site produces wine, and cabernet in particular, of singular character. \"The cabernet on the site always achieves full tannin ripeness and silky feel to the wines while retaining fresh fruit characters and violet lift, without ever gaining overripe characters,\" Fogarty says, noting that improving the soil profile with compost applications and a permanent mid-row sward has only enhanced this expression, as well as helping to build resilience and a consistency across increasingly variable weather patterns.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"With better nutrition management, we have reduced the variability across vintages with the vines becoming more balanced and not pushing vegetative growth and unbalanced vines producing greener harder tannin wines,\" says Fogarty. \"More careful fruit thinning and placement of fruit allow optimum even ripeness, and I believe we have managed well over the years to increase fruit weight, colour and tannins. …There is nothing more satisfying than growing grapes to produce wine of this quality consistently, and I believe the wine quality and unique style of the vineyard is proving itself.\"\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Deep Woods Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DeepWoodsEstate_1024x1024.png?v=1679181052\"\u003eDeep Woods Estate was established in 1987 with plantings of Semillon, Sauvignon Blanc, Verdelho, Cabernet Sauvignon, Cabernet Franc, Shiraz and Merlot. With subsequent plantings of Chardonnay and Semillon, there are now approximately 16 hectares (40 acres) under vine planted in 12 separate blocks.\u003c\/p\u003e\n\u003cp\u003eDeep Woods Estate was acquired by the Fogarty family in 2005, making it part of the Fogarty Wine Group. Under the FWG banner, Deep Woods Estate has been transformed into one of Margaret River's most awarded and highly regarded wineries.\u003c\/p\u003e\n\u003cp\u003eThe vines are irrigated from the natural spring-fed dam on the estate and flourish in the mainly gravelly loam soil. The cooling summer breezes from Geographe Bay to the north and the Indian Ocean to the west provide the perfect climate for growing premium quality grapes for which the region is renowned.\u003cbr\u003e\u003cbr\u003eThe Fogarty Wine Group has introduced a new vineyard maintenance program, utilising sustainable vineyard practices, to improve fruit quality and produce lower, higher-quality yields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChief Winemaker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJulian Langworthy is regarded as one of the most talented winemakers in Australia with awards such as James Halliday's Winemaker of the Year, a Jimmy Watson Trophy winner, Ray Jordan's Winemaker of the Year, and a Wine Society Young Winemaker of the Year nominee. His impressive career has included vintages in France and Canada, and senior winemaking roles in the Barossa Valley, Clare Valley and Coonawarra.\u003c\/p\u003e\n\u003cp\u003ePassionate about producing regionally distinctive wines, Julian joined the Deep Woods team in 2011. Under his leadership, the winemaking team has continued to refine and explore the Deep Woods style, culminating in more than 60 trophies and 200 gold medals awarded across major national and international wine shows.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChief Viticulturist\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Fogarty has been the Chief Viticulturist for the Fogarty Wine Group since 2002, overseeing the management of the premium vineyards in Western Australia, Tasmania and Victoria, and sourcing fruit from select growers. John's interest in planting and training young vines is coupled with an ardent focus on sustainability and innovation. He is constantly looking at ways to increase fruit quality to ensure the Group's winemakers can create the best wines possible. John has completed multiple degrees in viticulture and has an unmatched knowledge of each vineyard site.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701616881,"sku":"","price":23.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep-Woods-Estate-Chardonnay-2018_bb77eb00-1c4a-476c-955e-c4abd1f75da2.jpg?v=1696387889"},{"product_id":"deep-woods-estate-chardonnay-2015","title":"Deep Woods Estate Chardonnay 2015","description":"\u003cp\u003eDeep Woods Estate was acquired by the Fogarty family in 2005, making it part of the Fogarty Wine Group. Under the FWG banner, Deep Woods Estate has been transformed into one of Margaret River's most highly regarded wineries. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Here's a cracking bottle of Chardonnay. Some funk and struck match, but it's all about juicy citrus and nectarine, and while there's some sweetness there, clean acidity keeps it tidy, and cashew nuts and a glossy feel on the finish adds complexity and charm. Great value. Approachable and alarmingly easy to drink.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"margin-bottom: 16px; margin-left: 30px; float: right;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Best_Value_Winery_2_160x160_e64eab3c-e884-4a22-aa75-2a9ffc98d01c_160x160.png?v=1740354806\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDeep Woods Estate was awarded 'Best Value Winery' in the Halliday Wine Companion 2023. \"Deep Woods has been nudging this award for a number of years now, and it is the consistently high quality of wine spread over a broad range of prices that eventually got them over the line. The team has shown a thrilling (some may say flagrant) disregard for accepted price point quality; i.e. \u003cstrong\u003etheir entry-level wines present compelling drinking propositions\u003c\/strong\u003e, and their \u003cspan style=\"color: rgb(0, 0, 0);\"\u003eReserve range (among the cheapest of the best in Margaret River) frequently blitz the competition in the quality\/value stakes\u003c\/span\u003e.\"  Erin Larkin\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"A number of batches picked, each whole bunch-pressed to used French oak barrels for wild fermentation and 6 months maturation on lees. Very much a la mode, reducing the impact of oak to the texture, not flavour, picking the grapes at the crucial moment to ensure maximum varietal expression (no wannabe sauvignon blanc), yet retain crisp acidity, and offering a Margaret River chardonnay at a mouthwatering price. Value+++\u003cspan\u003e. Drink by 2023.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 92 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\"\u003c\/strong\u003e\u003c\/span\u003eHere's a cracking bottle of Chardonnay that's available for a tick under $20. Some funk and struck match, but it's all about juicy citrus and nectarine, and while there's some sweetness there, clean acidity keeps it tidy, and cashew nuts and a glossy feel on the finish adds complexity and charm. Great value. Approachable and alarmingly easy to drink.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Bright, medium to light yellow hue and a strong note of matchstick in the bouquet. Oak is also quite assertive. The palate is intense and fine, focused and long, with an almost Chablis-like chalky mineral note. This is a nervy, tautly strung wine with a dry, textural finish which has some phenolic chew. Very good wine. Concentrated, long and has aging potential. A bargain. Drink: 2017–2022.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 91 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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\u003e\u003cspan\u003eWinemaker\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg style=\"margin-top: 5px; margin-bottom: 25px; float: none;\" alt=\"Deep Woods winemaker Julian Langworthy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Julian_Langworthy_d60f1ee3-8528-4c61-b4df-70df4d59aae9_1024x1024.jpg?v=1740287623\"\u003e\u003c\/div\u003e\n\u003cp\u003eJulian Langworthy is regarded as one of the most talented winemakers in Australia with awards such as James Halliday's Winemaker of the Year, a Jimmy Watson Trophy winner, Ray Jordan's Winemaker of the Year, and a Wine Society Young Winemaker of the Year nominee. His impressive career has included vintages in France and Canada, and senior winemaking roles in the Barossa Valley, Clare Valley and Coonawarra.\u003c\/p\u003e\n\u003cp\u003ePassionate about producing regionally distinctive wines, Julian joined the Deep Woods team in 2011. Under his leadership, the winemaking team has continued to refine and explore the Deep Woods style, culminating in more than 60 trophies and 200 gold medals awarded across major national and international wine shows.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following is an extract from an interview with Julian Langworthy in Aug 2022 by Vintage Cellars\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eWhat drew you to wine?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMy dad worked in grapevine disease research in the early 1980s and as a small child I followed him around a few vineyards. We also had lots of wine at home; Mum and Dad were avid wine drinkers and collectors.\u003cbr\u003e\u003cbr\u003eAfter school I headed straight into studying marine biology. I loved surfing and diving, but it rapidly became obvious that it’d be fairer on the fish if I didn’t do that (and the research aspect of marine biology wasn’t really for me). I had a year off then moved to South Australia to study winemaking – and I haven’t looked back.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eYou spent time working at larger wineries such as Wynn’s Coonawarra before moving back to Margaret River. How is Deep Woods different?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWynn’s was one of the great winemaking experiences of my life, and the year I was there we made as much wine as the entire Margaret River region in 2018 – a slightly different experience!\u003cbr\u003e\u003cbr\u003eWynns’ Senior Winemaker, Sue Hodder, was quite inspirational and very empowering, which meant a lot to me as a young winemaker, especially one working on such an iconic brand. Working in a winery of that size is a different beast – it’s very regimented and, in a way, formulaic, whereas at Deep Woods we’re a little more hands-on with more of a creative focus.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eYou’ve always worked with cabernet sauvignon. How does Margaret River cabernet sauvignon differ to that of other regions?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTo me, cabernet sauvignon is Australia’s best grape variety, and as a region, Margaret River is cabernet nirvana. Even the hottest day of the year doesn’t reach over 30 degrees and, in the afternoon, sea breezes come in to cool everything down; overnight temperatures usually sit at about 12 to 14 degrees, which is perfect for cabernet.\u003cbr\u003e\u003cbr\u003eIt ripens slowly, so we get lovely tannin development without too much sugar, which results in fully ripe, medium-bodied wines that aren’t monstrously high in alcohol. That’s exactly what we want to achieve. I also think Margaret River cabernet is quite an international style – it has that lovely, lush tannin ripeness without the “heat” you might get from warmer regions.\u003cbr\u003e\u003cbr\u003eI believe it has more in common with international regions than it does with South Australia or Victoria, with a level of complexity that I don’t see elsewhere in Australia. I believe that in Margaret River, we can make the best cabernet in the world, which is pretty exciting. That said, I love old Coonawarra cabernet and I really enjoy Yarra Valley cabernet, too.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following article by James Halliday is reproduced from: https:\/\/winecompanion.com.au\/resources\/awards\/2019\/winemaker-of-the-year\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eMy selection of Julian Langworthy as Winemaker of the Year caused me to ponder on the three greatest winemakers of the 20th century: Maurice O’Shea of Mount Pleasant Wines, Colin Preece of Seppelt’s Great Western and Max Schubert of Penfolds (Schubert’s masterwork, Grange). They plied their trade in a market where fortified wines, largely sold in saloons and hotels, reigned supreme. The one thing they had in common was the balance of their wines underlying their longevity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/youtu.be\/bqbBOlITju8\" title=\"Deep Woods winemaker Julian Langworthy\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Deep Woods winemaker Julian Langworthy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Julian_Langworthy_Video_033aa879-3105-4028-a54e-861cd563b8c5_480x480.jpg?v=1740284542\" style=\"margin-top: 25px; margin-right: 30px; margin-bottom: 16px; float: left;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cbr\u003eEach had a substantial winery that provided support, although that support had its limits. Schubert was able to make the epic voyage to Spain and France in 1950 to study first-hand the making of sherry – it was from that journey that Grange, a Penfolds-banned wine during ’51–’61, saw its almost accidental birth; Preece had personal issues with some of the numerous members of the Seppelt family, with relations souring to the point where he felt compelled to resign; O’Shea was rescued by a number of members of the McWilliam clan – the McWilliams first buying half the shares in Mount Pleasant, and ultimately the other half in the aftermath of the Great Depression. If you take a broad view, these hugely talented winemakers were incidental to their employers’ financial needs, but left in limbo for much of their careers (Schubert was brought out of retirement when the marketing gurus belatedly realised his value). There was no expectation that any one of these winemakers would have any knowledge of, let alone responsibility for, the commercial value or the financial cost of their wines. How different to the wine world of today.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJulian Langworthy is chief winemaker for the Fogarty Wine Group (FWG), the fastest growing wine business in Western Australia. He reports to the Group General Manager, and is responsible for the stylistic direction of all of the FWG wineries and their individual brands. He mentors and manages a team of 12 winemakers and, in conjunction with the Group Chief Viticulturist, is responsible for all fruit purchases – this is in addition to more than 300ha of estate vineyards spread from Hunter Valley in New South Wales to Margaret River in Western Australia.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJulian has particular responsibilities for Deep Woods, with an extensive promotional role for its profile interstate and internationally. He plays a lead role in brand planning, providing wine business acumen and support for the marketing team. He has broad-based human resources responsibilities, including coordination for all site compliance issues, and others too many to mention.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAre his winemaking skills and palate on par with the greats of the 20th century? It’s a question without an answer. But if he is to be compared with the best of today, the answer is an emphatic yes. His wine show successes (and the team he has led) have gold medals flying around the room like confetti, with trophies (including the biggest of all, the Jimmy Watson) equally plentiful. And most of all, he is universally admired and liked by all who have had contact with him and\/or the great wines he makes.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eViticulturist\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Viticulturist_John_Fogarty_1024x1024.jpg?v=1740290206\" alt=\"Deep Woods Viticulturist John Fogarty\" style=\"margin-top: 15px; margin-bottom: 25px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eJohn Fogarty, \u003cspan\u003eson of Fogarty Wine Group founder and owner Peter Fogarty,\u003c\/span\u003e has been the Chief Viticulturist for the Fogarty Wine Group since 2002 - overseeing the management of the premium vineyards in Western Australia, Tasmania and Victoria, and sourcing fruit from select growers. John's interest in planting and training young vines is coupled with an ardent focus on sustainability and innovation. He is constantly looking at ways to increase fruit quality to ensure the Group's winemakers can create the best wines possible. John has completed multiple degrees in viticulture and has an unmatched knowledge of each vineyard site.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/deep-woods-estate-margaret-river\/\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSince its establishment in 2005, Deep Woods Estate has become a phenomenal success story, with the wines achieving numerous accolades, including three Max Schubert Trophies and the 2016 Jimmy Watson. The success of the wines has also seen Chief Winemaker Julian Langworthy collect several Winemaker of the Year gongs, largely due to the cabernet-based wines and chardonnay. But that success has been underpinned by the viticultural work of John Fogarty that has transformed a vineyard that had previously focused on yield over quality to one that produces some of the highest quality and most distinctive fruit in the Margaret River region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Deep Woods Estate vineyard in Yallingup was first planted between 1985 and ’87, with a new block established in 2020, taking the plantings to 14 hectares. All the vines are planted on own roots, with the varietal mix now consisting of cabernet sauvignon, merlot, cabernet franc, malbec, shiraz, tempranillo (which replaced verdelho), semillon and sauvignon blanc. The Fogarty family acquired the property in 2005, with Chief Viticulturist John Fogarty immediately working to fine-tune the vineyard for quality wine production, with extensive retraining and re-trellising, as well as a focus on building soil health.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"My job here is quite simple really,\" says Fogarty. \"It is to keep the vines producing the best quality fruit that is true to style. We have spent the past 16 years reworking what were poorly structured vines with previous owners looking to yield not quality, with many cabernet vines carrying over 8 metres of old cordons.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe re-trellising and irrigation replacement program was completed this year, Fogarty notes, while a reduced use of herbicides and minimal soil disturbance have become key elements of their practices. \"We have worked hard to increase soil carbon and organic matter with compost, cover crops and reduction of acidifying fertiliser use, replaced with softer fertilisers with additions of microbes and fungi to help restore soil health across the site,\" he says.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSoil moisture monitoring equipment has also been installed across the vineyard, which allows the viticultural team to manage water use based on the information collected alongside real-time weather data. That data comes courtesy of an on-site weather station. Fogarty notes that their unique mesoclimate meant that general local weather information was unreliable, with the up-to-the minute and accurate information streamlining their irrigation practices and minimising water use.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The cabernet on the site always achieves full tannin ripeness and silky feel to the wines while retaining fresh fruit characters and violet lift, without ever gaining overripe characters.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDeep Woods has been a member of Sustainable Winegrowing Australia since 2019, utilising the benchmarking data to refine practices with the aim of being a certified member soon. Fogarty is also the current chair of the Margaret River Wine Association Sustainability Sub-Committee. \"I want to help give back to the greater community around us,\" he says. \"I want to be proud of the amazing region we live and work in and ensure it is there for our children to enjoy in the same way we have. We have a great community within Deep Woods and Fogarty Wine Group and the whole community of Margaret River. I love to learn, and community is the best resource for this. If you think you know everything in this game, your time is up!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFogarty notes that soil health has been a key focus with less cultivation and more ground cover maintained. \"We have allowed species that want to grow in the vineyard take the reins instead of introducing species with cultivation and seeding over and over again,\" he says. \"This allows a mixed species and really shows the variance across the site based on what is wanting to grow to allow us to support the areas in need.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eEncouraging the population of native species of plants over introduced one is an important focus, with the impact on beneficial local insect populations a bonus, aiding in the Integrated Pest Management program. And that’s something Fogarty wants to enhance in the future with an aim to establish insectarium shelters around the vineyard to increase native insect populations. \"We have amazing remnant bush around the whole site which helps dramatically,\" he says, \"but increasing the diversity of native species to attract more beneficials to the site would be great.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFogarty believes their site is a unique one that is quite different to most of Margaret River and even those nearby in their northern pocket of the region. \"The microclimate is really amazing, and the vineyard has quite a different orientation to most surrounding it with a lovely valley for drainage, and a north-east aspect,\" he says. \"The proximity of both Geographe Bay and the Indian Ocean site create an ultra-maritime climate, with the warmer Geographe Bay and the cold Indian Ocean having a great influence on the ripening of fruit. There are only a handful of vineyards in the region that are as close to both.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThat site produces wine, and cabernet in particular, of singular character. \"The cabernet on the site always achieves full tannin ripeness and silky feel to the wines while retaining fresh fruit characters and violet lift, without ever gaining overripe characters,\" Fogarty says, noting that improving the soil profile with compost applications and a permanent mid-row sward has only enhanced this expression, as well as helping to build resilience and a consistency across increasingly variable weather patterns.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"With better nutrition management, we have reduced the variability across vintages with the vines becoming more balanced and not pushing vegetative growth and unbalanced vines producing greener harder tannin wines,\" says Fogarty. \"More careful fruit thinning and placement of fruit allow optimum even ripeness, and I believe we have managed well over the years to increase fruit weight, colour and tannins. …There is nothing more satisfying than growing grapes to produce wine of this quality consistently, and I believe the wine quality and unique style of the vineyard is proving itself.\"\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Deep Woods Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DeepWoodsEstate_1024x1024.png?v=1679181052\"\u003eDeep Woods Estate was established in 1987 with plantings of Semillon, Sauvignon Blanc, Verdelho, Cabernet Sauvignon, Cabernet Franc, Shiraz and Merlot. With subsequent plantings of Chardonnay and Semillon, there are now approximately 16 hectares (40 acres) under vine planted in 12 separate blocks.\u003c\/p\u003e\n\u003cp\u003eDeep Woods Estate was acquired by the Fogarty family in 2005, making it part of the Fogarty Wine Group. Under the FWG banner, Deep Woods Estate has been transformed into one of Margaret River's most awarded and highly regarded wineries.\u003c\/p\u003e\n\u003cp\u003eThe vines are irrigated from the natural spring-fed dam on the estate and flourish in the mainly gravelly loam soil. The cooling summer breezes from Geographe Bay to the north and the Indian Ocean to the west provide the perfect climate for growing premium quality grapes for which the region is renowned.\u003cbr\u003e\u003cbr\u003eThe Fogarty Wine Group has introduced a new vineyard maintenance program, utilising sustainable vineyard practices, to improve fruit quality and produce lower, higher-quality yields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChief Winemaker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJulian Langworthy is regarded as one of the most talented winemakers in Australia with awards such as James Halliday's Winemaker of the Year, a Jimmy Watson Trophy winner, Ray Jordan's Winemaker of the Year, and a Wine Society Young Winemaker of the Year nominee. His impressive career has included vintages in France and Canada, and senior winemaking roles in the Barossa Valley, Clare Valley and Coonawarra.\u003c\/p\u003e\n\u003cp\u003ePassionate about producing regionally distinctive wines, Julian joined the Deep Woods team in 2011. Under his leadership, the winemaking team has continued to refine and explore the Deep Woods style, culminating in more than 60 trophies and 200 gold medals awarded across major national and international wine shows.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChief Viticulturist\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Fogarty has been the Chief Viticulturist for the Fogarty Wine Group since 2002, overseeing the management of the premium vineyards in Western Australia, Tasmania and Victoria, and sourcing fruit from select growers. John's interest in planting and training young vines is coupled with an ardent focus on sustainability and innovation. He is constantly looking at ways to increase fruit quality to ensure the Group's winemakers can create the best wines possible. John has completed multiple degrees in viticulture and has an unmatched knowledge of each vineyard site.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701649649,"sku":"","price":23.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep-Woods-Estate-Chardonnay-2015.jpg?v=1696387728"},{"product_id":"deviation-road-sauvignon-blanc-2013","title":"Deviation Road Sauvignon Blanc 2013","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Most of the fruit comes from the Deviation Road vineyard located in the Lenswood district of the Adelaide Hills, at between 520 at 600 metres above sea level. Further vineyard parcels were selected in Oakbank and Lobethal this year and the blend of these new components has given extra complexity to the 2013 sauvignon blanc. Elegant stone fruit and pear aromas meld with hints of freshly cut grass and tropical fruit, which follow through to the palate. 2013 produced wines of generous body and flavour, yet still showing textural balance with a zingy citrus finish.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deviation Road deviates from the herbaceous screaming sauv blanc. Nectarine, passionfruit, ruby grapefruit with a savoury herbal finish and appealing texture makes this wine extremely food-friendly.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeni\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Port\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e, The Age Epicure - 25 wines for $25 or less\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eQuartz-white; separate small batch ferments from separate grower vineyards have paid dividends: stone fruit, tropical nuances, citrus, herb and gentle minerally acidity provide a harmonious wine.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701747953,"sku":"","price":5.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/deviation-road-sauvignon-blanc-2013.jpg?v=1698965489"},{"product_id":"dexter-chardonnay-2018","title":"Dexter Chardonnay 2018","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eTod Dexter purchased a vineyard site at Tuerong on the Mornington Peninsula in 1987 and planted Chardonnay and Pinot Noir. He became winemaker at Stonier and then Yabby Lake and during that period the Dexter Vineyard provided Stonier with reserve-grade fruit. Almost 20 years later, and with a wealth of experience behind him, he started his own label. What he strives for in his Chardonnay is what he looks for in any wine he drinks - aromatics, prettiness, texture, elegance, line and length.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's laid down a mighty track record over the years at The Wine Front. Ample flavour delivered on a fine and lean frame. Ripe lime and white nectarine, cashew and light ginger spice. Tight and intense. Line and length. Super Chardonnay satisfaction. It's just right.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Aromas of grapefruit and lemon with hints of nectarine and subtle oak. Consistent with previous vintages in its elegance and fineness after a warm and dry 2018 vintage. Subtle flavours reflective of the aromas – particularly lemon, grapefruit, stone fruit and elegant oak. The wine has a soft middle palate with good length and slightly less acid than in 2017. Similar in structure and flavour to the 2016 vintage. Matured in French oak puncheons (16% New, 22% second use, 5% third use and 57 % older) for 10 months and inoculated with a neutral yeast. Clones: P59 (47%), I10V5 (29%), Dijon (24%).\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eDexter Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's laid down a mighty track record over the years at TWF. Ample flavour delivered on a fine and lean frame. Ripe lime and white nectarine, cashew and light ginger spice. Tight and intense. Line and length. Super Chardonnay satisfaction. It's just right\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2020-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Advanced colour for its age, albeit with no visible hint of brown, just luscious, mouthfilling chardonnay flavours - white peach, rock melon, and zesty acidity are mouthwatering. Drink by 2027.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DexterWines_1024x1024.png?v=1675972591\" alt=\"Dexter Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eTod Dexter, the man behind the Dexter label, grew up with wine. A childhood friendship with one of Melbourne's premium wine merchants, the Crittenden family, introduced him to the vast world of wine. It was then no surprise that in 1974 after working a ski season in the US, Tod ended up in the Napa Valley where he spent a seven-year apprenticeship with one of California's premium family wineries, Cakebread Cellars. During that period he met his wife Debbie, and the two of them started to toy with the idea of setting up in Australia. Back-to-back vintages at Brown Brothers in the King Valley in 1985 and '86 served as a trial.\u003c\/p\u003e\n\u003cp\u003eTod moved home to Australia in January 1987 and purchased a vineyard site at Tuerong on the Mornington Peninsula. Later that year, he planted 1.6 hectares of Chardonnay and Pinot Noir. To keep the wolves from the door he became winemaker at Stonier and over the next ten years, he and Brian Stonier grew the company to become one of Australia's premium producers of Chardonnay and Pinot Noir. During this decade Tod leased his vineyard to Stonier and the Dexter vineyard provided them with reserve-grade fruit.\u003c\/p\u003e\n\u003cp\u003eDexter left Stonier in 2003 to take the reins at Yabby Lake, whose vineyards are a stone's throw from his own. In 2006 he turned 50. A friend told him if he didn't do his own thing now, it'd never happen. So almost 20 years after the first vines in the Dexter vineyard were planted, and with a wealth of experience behind him, Dexter Wines was born. His vineyard is planted to 4 hectares of Pinot Noir and 3.1 hectares of Chardonnay and he makes roughly the same quantity of each.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701780721,"sku":"","price":52.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dexter-chardonnay-2018.jpg?v=1696388273"},{"product_id":"dukes-vineyard-magpie-hill-reserve-new-block-riesling-2018","title":"Duke's Vineyard Magpie Hill Reserve New Block Riesling 2018","description":"\u003cp\u003eThe Porongurup region in the Great Southern of WA produces wonderful rieslings of precision and drive. At the top of the tree are Duke's Vineyards rieslings, crafted by Rob Diletti. In Erin Larkin's words: \"Rob Diletti has a reputation for making great Riesling. He is a superstar.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is every bit as elegant and fine as Magpie Hill Reserve, the flavour intensity and the citrus\/apple flavours in a slightly different idiom. It will richly reward extended cellaring.\"   James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Duke Ranson discusses Duke's Vineyard\" href=\"https:\/\/youtu.be\/hO8Mp2L05f0\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Duke Ranson discusses Duke's Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sVineyardvideo_480x480_6073d5df-e7e7-49a5-89d8-a874051a6fea.jpg?v=1720244694\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke Ranson discusses Duke's Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Hand-picked and whole-bunch pressed by Mike Garland in a large bag press. This is every bit as elegant and fine as Magpie Hill Reserve, the flavour intensity and the citrus\/apple flavours in a slightly different idiom. It will richly reward extended cellaring. Drink by: 2038.\"   \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHalliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's every bit as beautiful as I remember. Almost clear in colour it is so pale, this is a scintillating expression of Porongurup riesling. With the regional hallmark white floral nose and the chalky minerality on the palate, this has slightly more fruit generosity than the Magpie Hill Reserve (which is all about line, length, focus and crystalline purity). To stand at Duke's cellar door, and to look through the glass and up the rocky range beyond is a pretty grounding experience. It's clear why the rieslings taste as they do from the Porongurups. The earth is hard, fertile, rocky. The air is crisp, pure and fresh. It's a magical place and so are the rieslings. Duke's wines are made by the 'riesling-whisperer' himself, Rob Diletti (of Castle Rock a bit further down the same road) and the wines could not shake off their pedigree and provenance if they tried. Classy of the first order. Yes.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eErin Larkin, erinlarkin.com.au - 95+ points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Overtly floral, white flowers and lime blossom. Minerals and talcum powder. It's deceptive, delicate and pristine at first, a serious line of acidity and intensity emerges. Needs time to settle. A real sleeper. Drink: 2021-2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Butler, The Real Review - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\" alt=\"Porongurup wine sub-region\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFrom this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 20px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_porongurup_1024x1024.jpg?v=1722151028\" alt=\"Sub-regions of Great Southern\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe winemakers \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\" alt=\"Rob Diletti Castle Rock Winemaker\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRob Diletti\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Porongurup is splendidly remote (390km from Perth, 40km from Albany), and, while blessed with stunning vineyards, has almost no sizeable wineries. As a result, Diletti has become both the frontman for Castle Rock Estate and the de facto Porongurup region winemaker, crafting wines under contract for various local vineyards, including Duke's and 3 Drops.\"  \u003cstrong\u003eAndrew Graham\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate, sensitive winemaking and countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 2012, Rob Diletti has made the wines at Duke’s Vineyard. Duke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cimg alt=\"Duke's Vineyard winemaker Ben Cane\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\"\u003eBen Cane \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"dukes vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDuke and Hilde Ranson long held a dream to establish a vineyard in the Porongurup sub-region of Great Southern, so in 1998 they purchased a 65ha farm at the foot of the Porongurup Range. They chose to plant Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region. The first vines were planted on Duke's 60th birthday in 1999.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe vineyard is a unique site that sits at the feet of the ancient granite Porongurup peaks with warm ripening days and cooler nights tempered with maritime breezes. To the north are sweeping views of the Stirling Ranges. There are currently 10 hectares of vines planted, 4ha of Riesling and 3ha each of Cabernet Sauvignon and Shiraz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSince 2012, the wines have been made by Rob Diletti at Castle Rock Winery, just down the road from Duke's Vineyard at the eastern end of the Porongurups. Rob was James Halliday's inaugural 'Wine Maker of the Year' in 2015. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003eDuke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines.\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and film\/ media\/special events producer partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn Duke's last newsletter he penned this beautifully poignant poem, featuring his beloved dog Cindy, about the changing of the guard:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOld Dogs…New Dogs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThere's a new dog on the block and he's young and fit and lean.\u003cbr\u003eHe gets on well with Cindy who remains the cellar queen.\u003cbr\u003eHis name is Dujac and that's a place of wine.\u003cbr\u003eA winery in France with Burgundy divine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHis breeding's somewhat vague but Kelpie comes to mind.\u003cbr\u003eWith a bit of Border Collie somewhere intertwined.\u003cbr\u003eHis job is to watch his master as Ben walks to the fore.\u003cbr\u003eTo eventually relieve Cindy at Duke's Vineyard cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn the meantime, it's all learning with customers in mind.\u003cbr\u003eTo look after feline lovers as well as the canine kind.\u003cbr\u003eTo play with kids to entertain while parents have a taste.\u003cbr\u003eAnd when he gets in trouble, to disappear in haste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIt is an age-old story of the old dog and the new.\u003cbr\u003eThe young dog chases all the kids and the old dog just a few.\u003cbr\u003eThe young dog gets his meal and devours it oh so fast.\u003cbr\u003eThe old dog sits and ponders hers to make the pleasure last.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e It's really just history of the passing of the guard.\u003cbr\u003eThe logic is so simple, but some dogs make it hard.\u003cbr\u003eSome old dogs are so stubborn, to weaken is a sin.\u003cbr\u003eBut just move over old dog, the new dog's movin' in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSo now it's Ben and Sarah, Duke and Hilde have a spell.\u003cbr\u003eWe've changed not just the people, we've changed the dogs as well.\u003cbr\u003eThe vineyard carries on regardless with good weather from above.\u003cbr\u003eBut the wine that bears the label, will still be made with love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cbr\u003e\u003cimg alt=\"Duke and Cindy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke and Cindy\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703025905,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dukes-magpie-hill-reserve-new-block-riesling-2018.jpg?v=1696395971"},{"product_id":"dukes-vineyard-magpie-hill-reserve-riesling-2021","title":"Duke's Vineyard Magpie Hill Reserve Riesling 2021","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eHalliday Wine Companion Top 50 Most Popular Wines of 2022 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Australia's most collectible Riesling? You might immediately jump to the Grosset Polish Hill, and rightly so. But the Duke's Single Vineyard Magpie Hill Riesling is every bit as good as the Polish Hill, albeit a completely different expression. In the past decade, this has scored no less than 96 points from James Halliday. In 2017 it was awarded the highest points he has ever given to a riesling, 99 points, making it the riesling of the year. It was and still is the highest ever score given to an Australian Riesling.\"  \u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Jasmine, ripe lime and granny smith apple. Feels so saline and tight, with a superb crunch of granny smith acidity, all lime juice, flint and crushed rocks on a finish of terrific length. Tense, but flavoursome, and the energy here is palpable.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Another beautiful wine after a long line of other wonderful Duke's rieslings. Lovely fruit\/acid balance. Crisp, dry, clean, lime and citrus blossom. Cellar for 25 years.\"  \u003cstrong\u003eDuke's Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Duke Ranson discusses Duke's Vineyard\" href=\"https:\/\/youtu.be\/hO8Mp2L05f0\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Duke Ranson discusses Duke's Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sVineyardvideo_480x480_6073d5df-e7e7-49a5-89d8-a874051a6fea.jpg?v=1720244694\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke Ranson discusses Duke's Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From a single vineyard, whole-bunch pressed and fermented solely in tank to preserve the pristine freshness endemic to the rieslings from the area. A super-floral nose leads into a tense and citrus-driven palate. The acidity is saline and omnipresent, curling and flicking around the fruit, shaping it all through the long finish. This has already developed and grown so much in the bottle between this glass and the last (a couple of months prior), that it surely has a very long road ahead of it. White pepper, lime flesh and laser-like precision through the finish. Layered and dappled – gorgeous. Drink by 2041.\"  \u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin, Halliday Wine Companion - 97 points and Top 50 Most Popular Wines of 2022 and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eUltra-light yellow-green colour. Pristine aromas of lemon juice, fresh flowers and discreet herb traces, all beautifully harmonised in a fresh and youthful riesling. Tremendous intensity of flavour driven by stony mineral and citrus flavours, a smidge of bitterness from retained phenolics and a long and refined aftertaste. Superb young riesling with a big future.\u003c\/span\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e Drink: 2023-2036.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Jasmine, ripe lime and granny smith apple, a stony sort of thing happening too. It has gloss and gentle viscosity, but feels so saline and tight, with a superb crunch of granny smith acidity, all lime juice, flint and crushed rocks on a finish of terrific length. Tense, but flavoursome, and the energy here is palpable. Drink: 2026-2036.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTop 50 Most Popular Wines of 2022, Halliday Wine Companion\u003cbr\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\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\" alt=\"Porongurup wine sub-region\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFrom this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 20px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_porongurup_1024x1024.jpg?v=1722151028\" alt=\"Sub-regions of Great Southern\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThe winemakers \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\" alt=\"Rob Diletti Castle Rock Winemaker\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRob Diletti\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Porongurup is splendidly remote (390km from Perth, 40km from Albany), and, while blessed with stunning vineyards, has almost no sizeable wineries. As a result, Diletti has become both the frontman for Castle Rock Estate and the de facto Porongurup region winemaker, crafting wines under contract for various local vineyards, including Duke's and 3 Drops.\"  \u003cstrong\u003eAndrew Graham\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate, sensitive winemaking and countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 2012, Rob Diletti has made the wines at Duke’s Vineyard. Duke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cimg alt=\"Duke's Vineyard winemaker Ben Cane\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\"\u003eBen Cane \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"dukes vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDuke and Hilde Ranson long held a dream to establish a vineyard in the Porongurup sub-region of Great Southern, so in 1998 they purchased a 65ha farm at the foot of the Porongurup Range. They chose to plant Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region. The first vines were planted on Duke's 60th birthday in 1999.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe vineyard is a unique site that sits at the feet of the ancient granite Porongurup peaks with warm ripening days and cooler nights tempered with maritime breezes. To the north are sweeping views of the Stirling Ranges. There are currently 10 hectares of vines planted, 4ha of Riesling and 3ha each of Cabernet Sauvignon and Shiraz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSince 2012, the wines have been made by Rob Diletti at Castle Rock Winery, just down the road from Duke's Vineyard at the eastern end of the Porongurups. Rob was James Halliday's inaugural 'Wine Maker of the Year' in 2015. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003eDuke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines.\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and film\/ media\/special events producer partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn Duke's last newsletter he penned this beautifully poignant poem, featuring his beloved dog Cindy, about the changing of the guard:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOld Dogs…New Dogs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThere's a new dog on the block and he's young and fit and lean.\u003cbr\u003eHe gets on well with Cindy who remains the cellar queen.\u003cbr\u003eHis name is Dujac and that's a place of wine.\u003cbr\u003eA winery in France with Burgundy divine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHis breeding's somewhat vague but Kelpie comes to mind.\u003cbr\u003eWith a bit of Border Collie somewhere intertwined.\u003cbr\u003eHis job is to watch his master as Ben walks to the fore.\u003cbr\u003eTo eventually relieve Cindy at Duke's Vineyard cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn the meantime, it's all learning with customers in mind.\u003cbr\u003eTo look after feline lovers as well as the canine kind.\u003cbr\u003eTo play with kids to entertain while parents have a taste.\u003cbr\u003eAnd when he gets in trouble, to disappear in haste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIt is an age-old story of the old dog and the new.\u003cbr\u003eThe young dog chases all the kids and the old dog just a few.\u003cbr\u003eThe young dog gets his meal and devours it oh so fast.\u003cbr\u003eThe old dog sits and ponders hers to make the pleasure last.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e It's really just history of the passing of the guard.\u003cbr\u003eThe logic is so simple, but some dogs make it hard.\u003cbr\u003eSome old dogs are so stubborn, to weaken is a sin.\u003cbr\u003eBut just move over old dog, the new dog's movin' in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSo now it's Ben and Sarah, Duke and Hilde have a spell.\u003cbr\u003eWe've changed not just the people, we've changed the dogs as well.\u003cbr\u003eThe vineyard carries on regardless with good weather from above.\u003cbr\u003eBut the wine that bears the label, will still be made with love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cbr\u003e\u003cimg alt=\"Duke and Cindy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke and Cindy\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703058673,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dukes-magpie-hill-reserve-riesling-2021.jpg?v=1696396483"},{"product_id":"dukes-vineyard-magpie-hill-reserve-riesling-2020","title":"Duke's Vineyard Magpie Hill Reserve Riesling 2020","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Australia's most collectible Riesling? You might immediately jump to the Grosset Polish Hill, and rightly so. But the Duke's Single Vineyard Magpie Hill Riesling is every bit as good as the Polish Hill, albeit a completely different expression. In the past decade, this has scored no less than 96 points from James Halliday. In 2017 it was awarded the highest points he has ever given to a riesling, 99 points, making it the riesling of the year. It was and still is the highest ever score given to an Australian Riesling.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Its power, length and layer upon layer of kaffir lime is wrapped in a pure silver cloak of acidity running through – but never challenging – the fruit. Duke Ranson has every reason to suggest this is one of the best rieslings to come from this jewelled vineyard.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMade by the inimitable Rob Diletti, his hand is evident here – in that it is not obvious. The vineyard expresses itself with purity and precision, ushered from vine to bottle with seemingly no interruption between. It is unbelievable, insanely good and insanely priced.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003ca title=\"Erin Larkin and John Jens review the 2020 Magpie Hill Reserve Riesling\" href=\"https:\/\/youtu.be\/EoCjAA3lhas\" data-mce-href=\"https:\/\/youtu.be\/EoCjAA3lhas\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/EoCjAA3lhas\" title=\"Erin Larkin and John Jens review the 2020 Magpie Hill Reserve Riesling\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sVineyardMagpieHillReserveRiesling2020_480x480_06df844b-2923-4727-8e67-9e11ab107045_480x480.jpg?v=1720399774\" alt=\"Erin Larkin and John Jens review the 2020 Magpie Hill Reserve Riesling\" style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sVineyardMagpieHillReserveRiesling2020_480x480_06df844b-2923-4727-8e67-9e11ab107045_480x480.jpg?v=1720399774\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eErin Larkin and John Jens review the 2020 Magpie Hill Reserve Riesling (22:22 into the video)\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Back in the super tall bottle, this 2020 vintage soars to new heights of citrus pith and ocean spray. It has focus, precision, minerally acidity and line... and then there is the length. The nuance in this wine is flabbergasting. Get on to this, because wines this good don't hang around and the Duke's Magpie Hill Reserve sells out every year. Released only very recently this is sure to fly away as soon as the national press gets wind of it. It is astounding.\"  \u003cstrong\u003eErin Larkin - 98+ points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Its power, length and layer upon layer of kaffir lime is wrapped in a pure silver cloak of acidity running through – but never challenging – the fruit. Duke Ranson has every reason to suggest this is one of the best rieslings to come from this jewelled vineyard at the heart of the estate plantings. Drink by 2040.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 98 points and Top 100 Wines 2020 and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Gently aromatic and perfumed fruit with lime blossom, talc and sherbet notes. The palate is steely and powerful, with great intensity of fruit. Seamless and very long, with tingling acidity to close. A profound wine and one of Australia's greatest Rieslings.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eBarry Weinman, Fine Wine Club - 18.8\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eA glorious tight, aromatic riesling, with superb citrus blossom aromas and lovely flinty minerality, leading into a taut, focused, almost racy palate. Appetising, more-ish and cellarworthy.\u003c\/span\u003e  Drink: 2018-2033.\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday's Top 100 Wines of 2020\u003cbr\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\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Porongurup wine sub-region\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFrom this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 20px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_porongurup_1024x1024.jpg?v=1722151028\" alt=\"Sub-regions of Great Southern\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThe winemakers \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Rob Diletti Castle Rock Winemaker\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRob Diletti\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Porongurup is splendidly remote (390km from Perth, 40km from Albany), and, while blessed with stunning vineyards, has almost no sizeable wineries. As a result, Diletti has become both the frontman for Castle Rock Estate and the de facto Porongurup region winemaker, crafting wines under contract for various local vineyards, including Duke's and 3 Drops.\"  \u003cstrong\u003eAndrew Graham\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate, sensitive winemaking and countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 2012, Rob Diletti has made the wines at Duke’s Vineyard. Duke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\" alt=\"Duke's Vineyard winemaker Ben Cane\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\"\u003eBen Cane \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\" alt=\"dukes vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDuke and Hilde Ranson long held a dream to establish a vineyard in the Porongurup sub-region of Great Southern, so in 1998 they purchased a 65ha farm at the foot of the Porongurup Range. They chose to plant Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region. The first vines were planted on Duke's 60th birthday in 1999.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe vineyard is a unique site that sits at the feet of the ancient granite Porongurup peaks with warm ripening days and cooler nights tempered with maritime breezes. To the north are sweeping views of the Stirling Ranges. There are currently 10 hectares of vines planted, 4ha of Riesling and 3ha each of Cabernet Sauvignon and Shiraz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSince 2012, the wines have been made by Rob Diletti at Castle Rock Winery, just down the road from Duke's Vineyard at the eastern end of the Porongurups. Rob was James Halliday's inaugural 'Wine Maker of the Year' in 2015. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003eDuke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines.\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and film\/ media\/special events producer partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn Duke's last newsletter he penned this beautifully poignant poem, featuring his beloved dog Cindy, about the changing of the guard:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOld Dogs…New Dogs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThere's a new dog on the block and he's young and fit and lean.\u003cbr\u003eHe gets on well with Cindy who remains the cellar queen.\u003cbr\u003eHis name is Dujac and that's a place of wine.\u003cbr\u003eA winery in France with Burgundy divine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHis breeding's somewhat vague but Kelpie comes to mind.\u003cbr\u003eWith a bit of Border Collie somewhere intertwined.\u003cbr\u003eHis job is to watch his master as Ben walks to the fore.\u003cbr\u003eTo eventually relieve Cindy at Duke's Vineyard cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn the meantime, it's all learning with customers in mind.\u003cbr\u003eTo look after feline lovers as well as the canine kind.\u003cbr\u003eTo play with kids to entertain while parents have a taste.\u003cbr\u003eAnd when he gets in trouble, to disappear in haste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIt is an age-old story of the old dog and the new.\u003cbr\u003eThe young dog chases all the kids and the old dog just a few.\u003cbr\u003eThe young dog gets his meal and devours it oh so fast.\u003cbr\u003eThe old dog sits and ponders hers to make the pleasure last.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e It's really just history of the passing of the guard.\u003cbr\u003eThe logic is so simple, but some dogs make it hard.\u003cbr\u003eSome old dogs are so stubborn, to weaken is a sin.\u003cbr\u003eBut just move over old dog, the new dog's movin' in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSo now it's Ben and Sarah, Duke and Hilde have a spell.\u003cbr\u003eWe've changed not just the people, we've changed the dogs as well.\u003cbr\u003eThe vineyard carries on regardless with good weather from above.\u003cbr\u003eBut the wine that bears the label, will still be made with love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\" alt=\"Duke and Cindy\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke and Cindy\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703091441,"sku":"","price":52.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dukes-magpie-hill-reserve-riesling-2020.jpg?v=1696396200"},{"product_id":"dukes-vineyard-single-vineyard-riesling-2021","title":"Duke's Vineyard Single Vineyard Riesling 2021","description":"\u003cp\u003eThe Porongurup region in the Great Southern of WA produces wonderful rieslings of precision and drive. At the top of the tree are Duke's Vineyard rieslings, crafted by Rob Diletti. In Erin Larkin's words: \"Rob Diletti has a reputation for making great Riesling. He is a superstar.\" \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Pristine, pure and precise. Laser-like acidity coils around and around on the palate, creating a vortex of energy and life in which the fruit can float. Long and saline; what a beautiful wine.\"  Erin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dry, crisp apple and lemon. As good as we've ever made. Fabulous with fish and seafood or any time.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDuke's Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Duke Ranson discusses Duke's Vineyard\" href=\"https:\/\/youtu.be\/hO8Mp2L05f0\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Duke Ranson discusses Duke's Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sVineyardvideo_480x480_6073d5df-e7e7-49a5-89d8-a874051a6fea.jpg?v=1720244694\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke Ranson discusses Duke's Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"A stellar release from the Great Southern riesling maestro Rob Diletti. James Halliday's tasting notes of the 2017 vintage sum up my feelings perfectly: 'It's truly difficult to imagine a riesling with greater purity and effortless intensity than this wine, only its Reserve sibling showing the way. You don't even notice the fact the wine is bone dry but has fruit to live and prosper for decades. Bargain++.'\"  \u003cstrong\u003eNick Munday, Canterbury Wines - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pristine, pure and precise. Laser-like acidity coils around and around on the palate, creating a vortex of energy and life in which the fruit can float. Long and saline; what a beautiful wine. The thing about Porongurup riesling is the floral aromatics coupled with austere acidity; the best have both in spades, one sometimes disguising the other, but never stepping out alone. Drink by: 2031.\"  \u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin, Halliday Wine Companion - 94 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\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eSpecial Value Wine – Canterbury Wines  \u003cstrong\u003e \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\" alt=\"Porongurup wine sub-region\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFrom this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 20px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_porongurup_1024x1024.jpg?v=1722151028\" alt=\"Sub-regions of Great Southern\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThe winemakers \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\" alt=\"Rob Diletti Castle Rock Winemaker\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRob Diletti\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Porongurup is splendidly remote (390km from Perth, 40km from Albany), and, while blessed with stunning vineyards, has almost no sizeable wineries. As a result, Diletti has become both the frontman for Castle Rock Estate and the de facto Porongurup region winemaker, crafting wines under contract for various local vineyards, including Duke's and 3 Drops.\"  \u003cstrong\u003eAndrew Graham\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate, sensitive winemaking and countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 2012, Rob Diletti has made the wines at Duke’s Vineyard. Duke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cimg alt=\"Duke's Vineyard winemaker Ben Cane\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\"\u003eBen Cane \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"dukes vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDuke and Hilde Ranson long held a dream to establish a vineyard in the Porongurup sub-region of Great Southern, so in 1998 they purchased a 65ha farm at the foot of the Porongurup Range. They chose to plant Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region. The first vines were planted on Duke's 60th birthday in 1999.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe vineyard is a unique site that sits at the feet of the ancient granite Porongurup peaks with warm ripening days and cooler nights tempered with maritime breezes. To the north are sweeping views of the Stirling Ranges. There are currently 10 hectares of vines planted, 4ha of Riesling and 3ha each of Cabernet Sauvignon and Shiraz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSince 2012, the wines have been made by Rob Diletti at Castle Rock Winery, just down the road from Duke's Vineyard at the eastern end of the Porongurups. Rob was James Halliday's inaugural 'Wine Maker of the Year' in 2015. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003eDuke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines.\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and film\/ media\/special events producer partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn Duke's last newsletter he penned this beautifully poignant poem, featuring his beloved dog Cindy, about the changing of the guard:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOld Dogs…New Dogs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThere's a new dog on the block and he's young and fit and lean.\u003cbr\u003eHe gets on well with Cindy who remains the cellar queen.\u003cbr\u003eHis name is Dujac and that's a place of wine.\u003cbr\u003eA winery in France with Burgundy divine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHis breeding's somewhat vague but Kelpie comes to mind.\u003cbr\u003eWith a bit of Border Collie somewhere intertwined.\u003cbr\u003eHis job is to watch his master as Ben walks to the fore.\u003cbr\u003eTo eventually relieve Cindy at Duke's Vineyard cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn the meantime, it's all learning with customers in mind.\u003cbr\u003eTo look after feline lovers as well as the canine kind.\u003cbr\u003eTo play with kids to entertain while parents have a taste.\u003cbr\u003eAnd when he gets in trouble, to disappear in haste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIt is an age-old story of the old dog and the new.\u003cbr\u003eThe young dog chases all the kids and the old dog just a few.\u003cbr\u003eThe young dog gets his meal and devours it oh so fast.\u003cbr\u003eThe old dog sits and ponders hers to make the pleasure last.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e It's really just history of the passing of the guard.\u003cbr\u003eThe logic is so simple, but some dogs make it hard.\u003cbr\u003eSome old dogs are so stubborn, to weaken is a sin.\u003cbr\u003eBut just move over old dog, the new dog's movin' in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSo now it's Ben and Sarah, Duke and Hilde have a spell.\u003cbr\u003eWe've changed not just the people, we've changed the dogs as well.\u003cbr\u003eThe vineyard carries on regardless with good weather from above.\u003cbr\u003eBut the wine that bears the label, will still be made with love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cbr\u003e\u003cimg alt=\"Duke and Cindy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke and Cindy\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703255281,"sku":"","price":34.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dukes-single-vineyard-riesling-2021.jpg?v=1696397275"},{"product_id":"eagles-rest-dam-block-semillon-2012","title":"Eagles Rest Dam Block Semillon 2012","description":"\u003cp class=\"MsoNormal\"\u003eEagles Rest is a small family owned winery high up in the foothills of the Brokenback range in the Hunter Valley. The oldest vines were planted in the 1970s and at an elevation of 240m above sea level, the vineyard is the highest in the Hunter Valley. The 2012 Dam Block Semillon, made by winemaking legend PJ Charteris, is Hunter Valley Semillon at its very best. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"This is a freakish wine, still with the colour (or rather the lack of colour] of a 1yo semillon, not a 4yo. What is more, the palate lives up to the promise of the colour, incredibly fine, long and pure, with lemon, lime and grapefruit citrus flavours locked together by tightly wound acidity on the long, perfectly balanced palate. An absolute steal at the price\u003cspan data-mce-fragment=\"1\"\u003e.\"  James Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a freakish wine, still with the colour (or rather the lack of colour] of a 1yo semillon, not a 4yo. What is more, the palate lives up to the promise of the colour, incredibly fine, long and pure, with lemon, lime and grapefruit citrus flavours locked together by tightly wound acidity on the long, perfectly balanced palate. An absolute steal at the price\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points \u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eand 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\/span\u003e\u003cspan property=\"maxValue\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"cs-detail\" style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\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 – \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eHalliday Wine Companion\u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/span\u003e\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\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg style=\"float: none;\" alt=\"Eagles Rest Vineyard, Hunter Valley\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eagles_Rest_3_1024x1024.png?v=1721566667\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eagles_Rest_3_1024x1024.png?v=1721566667\" data-mce-style=\"float: none;\"\u003e\u003c\/p\u003e\n\u003cp\u003eEagles Rest is a small family owned winery in the foothills of the Brokenback range in the Hunter Valley. The estate is planted \u003cspan\u003eto 8ha of chardonnay, 7ha shiraz, 3ha semillon and 2ha verdelho. The oldest vines were planted in the 1970s and at an elevation of 240m above sea level, the vineyard is the highest in the Hunter Valley.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"We're a family owned, small-batch winery from Pokolbin, Hunter Valley. In 2006 we found a very special parcel of land for sale high up in the foothills of the Brokenback range - the Maluna vineyard. It was a wild and exciting place, planted to 50-year-old Chardonnay, Semillon and Syrah.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt was our passion for wines that have purpose, that capture a sense of time and place that ignited our desire to start a label. When we first stumbled upon Maluna, we knew that it would be our goal to tell its story through wine. We named our label after the Wedged-tailed eagles that already nested there - it only seemed fitting. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWe hand-craft small-batch wines exclusively from our Maluna vineyard which aim to capture a sense of time and place. Each of our wines is an expression of the land, the climate and the vintage. This means that no two wines will be the same and it's a concept we fully embrace in our winemaking. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOur vineyard is nestled 180-240m above sea level in the foothills of the Broken Back Range. We share the west border with the Pokolbin state forest and over 100 kilometres of untouched wilderness. Through the centre of the property flows the Flemming gully and to either side lie the steeply terraced vineyard blocks. This orientation allows for a variety of unique microclimates, from cool south-facing slopes and higher altitude blocks, to the warmer north-facing terraces. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith vines planted up to 240m above sea level, Maluna is the highest elevated vineyard in the Hunter Valley and benefits from a slightly cooler microclimate. The elevation also gives us greater exposure to the cooling easterly and southerly sea breezes during the warm summer months. This helps limit humidity and decrease the risk of disease.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe soil on the vineyard is over 300 million years old and is incredibly diverse. On the ridgetops you will find red volcanic duplex soils planted to Syrah and on the valley floor lies sandy loam planted to Chardonnay and Semillon. The oldest of these vines were planted in the 1970’s and dry farmed for decades, typically producing a low crop of highly concentrated fruit.  \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTo the west of the Maluna vineyard lies nothing but 100 kilometres of forest and wilderness. This means that we share the vineyard with an abundance of native plants and wildlife. We're constantly inspired by the scenes we see every day and aim to reflect this in our wines.\"\u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eEagles Rest\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703288049,"sku":"","price":57.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/eagles-rest-dam-block-semillon-2012.jpg?v=1696397429"},{"product_id":"eldorado-road-beechworth-chardonnay-2019","title":"Eldorado Road Beechworth Chardonnay 2019","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"\u003cspan\u003eShout it from the rooftops – Eldorado Road, as a label, should be much more famous. The wines are too interesting, too keen, too complex to be '\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003ejust another Victorian producer'.\"  Andrew Graham\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eEldorado Road is run by Paul Dahlenburg (Bear), the winemaker at Baileys of Glenrowan, and his wife Lauretta. T\u003cspan\u003ehey are fiercely loyal to North East Victoria and \u003c\/span\u003eproduce a superb portfolio of wines from vineyards in Eldorado, Beechworth, Glenrowan and Rutherglen. Fruit for the 2019 Chardonnay is sourced from two high altitude vineyards in the Beechworth region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"The fresh pulp of a grapefruit, the juice mixed with stone fruit, white flowers tossed in, served on the rocks, quartz in place of ice. This is fresh and tight and fine-boned and powerful. There’s an essential quality to this wine. It’s gorgeously pure, gorgeously long.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan class=\"cs-reviewBody\"\u003e\"Grilled nuts, white lillies, white peach, creamy oak, complex and lifted. A rich and layered palate with plenty of stone fruit, grapefruit, texture and a complexing oak influence. The wine has lovely weight and mouth-feel and there’s fabulous balance between fruit and oak. The acid drive gives real backbone, cut and structure. Drink: 2021-2027.\u003c\/span\u003e\u003cspan\u003e\"  \u003cstrong\u003eAaron Brasher, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"It’s from two vineyards in the Beechworth region; one at 550m above sea level (70% of the wine) and the other at 400m asl. It goes into a range of oak, all of it old or used save for one new puncheon. The fresh pulp of a grapefruit, the juice mixed with stone fruit, white flowers tossed in, served on the rocks, quartz in place of ice. This is fresh and tight and fine-boned and powerful. There’s an essential quality to this wine. It’s gorgeously pure, gorgeously long. \u003cspan\u003eDrink: 2022 - 2028+.\u003c\/span\u003e\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" alt=\"Eldorado Road Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eldorado_Road_Vineyard_1024x1024.jpg?v=1734821967\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eEldorado Road is run by Paul Dahlenburg (Bear), the winemaker at Baileys of Glenrowan, and his wife Lauretta (Laurie). Having spent a career making wine and tending to the vineyards of others, they decided to release wines under their own label in 2010 and Eldorado Road was born. T\u003cspan\u003ehey are fiercely loyal to North East Victoria and \u003c\/span\u003eproduce a superb portfolio of wines from vineyards in Eldorado, Beechworth, Glenrowan and Rutherglen.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe couple established Eldorado in the Beechworth foothills equidistant between Beechworth and Wangaratta; on Eldorado Road just outside the quaint hamlet of Eldorado. Here they planted small parcels of Nero d'Avola and Durif. The property was selected and purchased principally because it is located on a seam of free draining red decomposed granite loaded with granite buckshot, flanked by granite hills and fed by the gentle flowing Reedy Creek which weaves its way through the property on its journey to the Ovens River.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eClimate mapping matched to geography and terroir suggested that Nero d'Avola would thrive on the property and discussions with Allesio Planeta, a revered producer hailing from Sicily (the indigenous home of Nero d’Avola), convinced them to plant the variety. Over a decade later, Huon Hooke believes that Eldorado Road arguably produces Australia’s best Nero d’Avola.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDurif was planted in 2008 from cuttings taken from an original Rutherglen clone kindly provided by Stanton \u0026amp; Killeen. Paul and Laurie believed the cooler location on Eldorado Road would produce a Durif expressing power, intense perfume and a level of finesse not often associated with the variety. They mix grapes from their cool-climate home vineyard with grapes from a proven mature vineyard in Rutherglen to add some generosity, as it always comes in at a riper Baumé than the Eldorado fruit. To quote Jeni Port, \"Eldorado Roads Durif needs to be tasted by every drinker who was ever scared witless by the grape. This is not scary, rather it's brilliantly delivered as a serious wine of some beauty: aromatic, blueberry, plum, dark chocolate and spice all lifted, fresh and plush. Bravo.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDahlenburg knows all about the magic of old vines. Since 1996 he has been making powerfully structured and rich red wines at Baileys from mature plantings of Shiraz and Durif – some dating back a century or more. In 2009 Dahlenburg approached the owners of a derelict 2ha block of Shiraz planted in the 1890s near Glenrowan to see if he could lease it from them. They tried to talk him out of it, saying it was too run-down and that he’d be better off buying fruit from other vineyards in the area. But Dahlenburg was determined - this vineyard was over 100 years old and it was special – and he set about the backbreaking job of restoring a section of the vineyard. For all his hard work, Dahlenburg retrieved only one tonne of grapes from the 2010 vintage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThese remarkable old vines were originally shipped from France to Glenrowan back in the late 1800s. Established before federation, with only rainfall to sustain them, they endured prevailing weather to forge an existence. It’s truly remarkable these vines still survive today, but thanks to Dahlenburg, this old block continues to tell its own story and reward the drinking public with wines born from another era. Only a minute amount of the Perseverance Old Vine Shiraz is produced each year - the average yield is 800kg\/acre. To give perspective, Grand Cru Burgundy yields are 15x that! \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe best quality Beechworth Chardonnay is sourced from one of the coolest vineyards in the GI located at 550m above sea level. The purity of this fruit allows Eldorado Road to create a powerful, complex wine with many similarities to those of Chablis.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"Here at Eldorado Road we make good wine at a profit if we can, at a loss if we must, but always good wine.\"\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg alt=\"Paul Dahlenburg bringing in fruit at his home vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eldorado_Road_Paul_Dahlenburg_1024x1024.jpg?v=1734906862\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003ePaul Dahlenburg bringing in fruit at his home vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703484657,"sku":"","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eldorado-Road-Beechworth-Chardonnay-2019.jpg?v=1735000690"},{"product_id":"bannockburn-chardonnay-2011","title":"Bannockburn Chardonnay 2011","description":"\u003cp\u003e\"A wonderfully textured, rich and complex chardonnay crafted in as true a Burgundian fashion as you will find in Australia by Gary Farr, a man truly in touch with pinot noir and chardonnay. Becomes wonderfully complex and succulent with age, scented with flowers and roast nuts. One of the new generation of chardonnays you really can cellar with confidence.\" \u003cstrong\u003e Jeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Citrus, stones, a melt of smoky, cedary oak, nuts and shells and blossoms. It's an entrancing show. And it will get better, given another few years in the bottle.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Bannockburn Chardonnay is an immensely complex wine reflecting both the inherent quality of vineyard site, tried and tested old clones and a strong winemaking philosophy based on 'low input – maximum flavour'. The low vigour vineyards are located on volcanic soils over limestone. The wine is whole bunch pressed. Fermentation in barrel takes place over a six week period although it is not unusual for some barrels to take months. The wine is matured in a combination of 1 year old and new (30%) oak for 9 to 11 months. The oak plays a supporting role. Tropical fruit aromas, nutty, vanillin complexity, ripe fruit, a creamy palate and fruit sweetness make it one of the best Chardonnays in the country.\"  \u003cstrong\u003eAndrew Caillard MW \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It was a cold and wet 2011 vintage in Geelong as well – though not quite as wet as it was in some others parts. I liked this immediately on opening but I left some in a glass overnight – a particularly chilly autumn night it was too – and it smelled\/tasted beautiful the next morning. Yet another Australian chardonnay I'd be confident in cellaring.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDelicious and lengthy. Not sure I need say much more. Citrus, stones, a melt of smoky, cedary oak, nuts and shells and blossoms. It's an entrancing show. And it will get better, given another few years in the bottle. Screwcap, be blessed. This wine is impossible to fault. \u003cspan data-mce-fragment=\"1\"\u003eDrink : 2015 - 2020.\"  \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 94+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BannockburnVinyards_1024x1024.png?v=1672042521\" alt=\"Bannockburn Vineyards\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BannockburnVinyards_1024x1024.png?v=1672042521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStuart Hooper was a successful businessman with a passion for everything about wine and a deep love for the wines of Burgundy. He envisioned creating a vineyard that would produce Australian wine of a quality to emulate the great regions of France.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1974 Stuart selected a plot of land in the Moorabool Valley near the township of Bannockburn and planted 3 hectares of Shiraz. Before long, more land was acquired, more vines and varieties planted and Bannockburn Vineyards is now one of the most highly regarded small winemaking estates in Australia. It was inevitable that pinot noir and chardonnay would form the major part of the plantings, with lesser amounts of riesling, sauvignon blanc, cabernet sauvignon, shiraz and merlot.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStuart has since passed, but Bannockburn Vineyards remains in the Hooper family, with his daughters as custodians to ensure his philosophy is preserved. Matt Holmes succeeded Michael Glover as winemaker in 2015. Lucas Grigsby, Viticultural Manager for over 30 years, takes personal pride tending to the vineyards with a belief in organic farming practices to maintain the health of the soils and vines. In the winery, Matt Holmes believes in minimal additions, wild yeast ferments and low intervention winemaking. The results are wines that are made with integrity and that are distinctively Bannockburn.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896826237169,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bannockburn-Chardonnay-2011_3ef999f0-7e8f-4720-af32-f8a39ff34580.jpg?v=1695625460"},{"product_id":"bindi-kostas-rind-chardonnay-2021","title":"Bindi Kostas Rind Chardonnay 2021","description":"\u003cp data-mce-fragment=\"1\"\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\"Bindi is one of the icons of Macedon and one of the greatest small producers in Australia. The chardonnay is top-shelf.\"  James Halliday \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\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\"There is tremendous intensity in the mouth, the citrusy flavours concentrated, piercing and powering long into an extended finish. Wonderful chardonnay now and has more to show us if cellared a while.\"  Huon Hooke\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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\"2021 Vintage, our 31st harvest: \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;\"\u003eThere are challenging seasons that continue to be testing to the very end and then there are challenging seasons that end with a flourish that elevates quality to unexpected heights. Thankfully, 2021 is the latter. What was a cool and often damp season became defined by two of the most incredible finishing weeks we have experienced. Perhaps the conditions were THE most important quality building weeks experienced at Bindi? Regardless, what was a healthy and moderate crop was elevated to the equal of the very best that we have done since planting in 1988. \u003c\/span\u003e\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 style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThese finishing days of sunshine and warmth (consistently mid to high 20s) also benefited the fruit due to the cool and sometimes cold nights that preserved freshness, delicacy and acidity. The grapes accumulated flavour and sugar while retaining the brightness and vivacity in the fruit that is so defining here. What a blessing!\"  \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;\"\u003eMichael Dhillon, Winemaker\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\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;\"\u003eExpert reviews\u003c\/span\u003e\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 data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"I love the story of this wine, named after Kostas Rind, teacher, mentor and friend of Michael Dhillon’s father, Bill – more details on the back label. And I love the contents within, particularly this vintage. Richly filled with stone fruit, spiced lemon, frangipane-lined lime tart, plus spices. Neat acidity keeps check of the palate, which has depth, some weight and very good length. Drink by 2031.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJane Faulkner, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/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\"Light-mid yellow, bright, with intense aromas of lemon\/citrus, the fruit doing most of the talking, artifact nuances well in the background. There is tremendous intensity in the mouth, the citrusy flavours concentrated, piercing and powering long into an extended finish. Wonderful chardonnay now and has more to show us if cellared a while. Drink: 2023–2033.\"  \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;\"\u003eHuon Hooke, The Real Review - 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 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\"Fragrant, quietly powerful wine here with superb texture, lightly powdery with a core of incredibly long, tangy and vibrant acidity. Feels set between green apple, just ripe stone fruit, nutty-yeasty with light floral notes in tow. Pretty epic, very complex, great energetic style. Drink: 2022 - 2025+.\"  \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;\"\u003eMike Bennie, The Wine Front - 95 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\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eSpecial Value Wine – Halliday Wine Companion  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan\u003e\u003cspan\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWines and vineyards\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Original Vineyard Pinot Noir (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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 Original Vineyard has over its history become known for its signature perfumed bouquet and silky, pure palate. This relatively quartz riddled, gently north sloping three acre vineyard produces very fine, spicy, fragrant wine that has high natural acidity and develops beautifully given 6-10 years careful cellaring. As it ages the depth of aroma increases in and the palate becomes increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block Five this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time. The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven. Production typically varies from 300-450 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Original Vineyard Pinot Noir label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiOriginlVineyardPinotLabel_100x100.png?v=1672312522\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Block Five Pinot Noir (planted in 1992)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\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 Block Five vineyard is about half of one hectare in size on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. The wine is always darker in fruit expression and immediately more spicy and earthy that the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. The wines from this vineyard require more bottle ageing to develop the same suppleness and delicacy as the Original Vineyard but even in their youth these wines are more profound. The wine spends 15-17 months in French barrels of which about 35% are new. This wine is never oak driven but can certainly benefit from a higher percentage of new oak without being dominated by sappy, smoky oak elements. Production typically varies from 150-200 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiBlockFivePinotNoirLabel_100x100.png?v=1672313500\" alt=\"Bindi Block Five Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Kaye Pinot Noir (planted in 2001)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis special single vineyard (Block K) bottling is dedicated to Kaye Dhillon (1938-1985) and comes from two select parcels (from within the Block K vineyard) from our most elevated Bindi planting established in 2001. One Block K parcel of 115 clone Pinot Noir runs directly alongside Block 5 and the other parcel comes from the very top Block K rows of the MV6 clone Pinot Noir. This vineyard sits just below the end of the Mount Gisborne lava flow and is underpinned by ancient Ordovician period soils incorporating mudstone, sandstone, much quartz rock and clay with a covering of varying amounts of much younger, fine volcanic top soil. The selection for the Kaye Pinot Noir is limited to the best vats from the specific soil profiles and is generally between 70 and 150 dozen, vintage dependent.  These vines are managed in the usual Bindi way without herbicides or pesticides and utilise undervine cultivation and extremely rigorous hand canopy management from pruning to harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKayePinotNoir_100x100.png?v=1672314666\" alt=\"Bindi Kaye Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBindi Dixon Pinot Noir (planted in 1998 and 2001)\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e[formerly called Bindi Composition Pinot Noir]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bindi Dixon Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The ideal of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor ageworthy as our individual vineyard wines. Even when the outstanding Block K vines are older we will continue to declassify sections or barrels from each vineyard and produce this wine. The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small open vats. The wine spends 11 months in French barrels, of which about 10-15% is new. Production varies from 500-700 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Dixon Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiDixonPinotNoirLabel_100x100.png?v=1672314797\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDarshan planted in 2014 and Block 8 planted in 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Now for something out of left field. Since his father, Bill, set up Bindi in Victoria's Macedon Ranges in the 1980s, Michael Dhillon has overseen a steady expansion and ongoing development of the property's vineyards and winery. Today, with eight different sites – each located on the original property – at his disposal, Dhillon owns an extraordinary microcosm of Burgundy-inspired landscape within one of Australia's coolest wine regions. His two latest sites are turning the expectations of Australian pinot noir on their heads. Over the summer of 2012\/2013 Dhillon began to survey and work the soil of what is now his Darshan vineyard, after the Indian name that his father dropped in Australia, becoming 'Bill'. A mere acre in size, it's largely planted in rows 1.1 m apart, with vines planted at 80 cm intervals. A small section is planted at double that density – a staggering 22,600 vines per ha. Two years later, on another site named Block 8, Dhillon planted another 1.9 acres in identical fashion. His objective, which he's now finding the sites deliver without much manipulation, is for each vine to deliver around 400-500 grams of fruit! What kind of wine do you get with that? The nearest thing this country has produced to Chambertin, that's what. Dhillon will release the first wines around 2022\/2023. There will be around 150 cases of each. These are game-changing wines.” \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJeremy Oliver\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\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;\"\u003eBindi Quartz Chardonnay (planted in 1988)\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 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;\"\u003eAt the upper end of the Chardonnay planting, where the quartz incidence in the soil is the greatest the fruit has extra complexity, finesse and intensity. This wine comes exclusively from this soil. This area is approximately half one hectare in size. The characteristics are similar in the Quartz Chardonnay to the Kostas Rind Chardonnay but all aspects are amplified here yet remain in complete harmony. The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%. Production varies from 150-250 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Quartz Chardonnay Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiQuartzChardonnayLabel_100x100.png?v=1672314933\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\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\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Kostas Rind\u003c\/span\u003e\u003c\/span\u003e\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\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Chardonnay (planted in 1988)\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\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;\"\u003eAn intense, mineral wine fully ripe but lean, taught and intense with savoury, creamy elements. Fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness are usual with a vibrant, tight, long palate highlighted by clean acidity, wonderful texture and fine length. The Kostas Rind Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Fermentation occurs without the addition of cultured yeast and the wine remains in barrel on yeast lees over winter with only a small amount of malo-lactic conversion taking place. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling. Production varies from 300-600 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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 style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the words of Bill Dhillon: \"Kostas Rind was a Lithuanian sage who epitomised wisdom and humility. From a migrant hostel in Albury, this mathematician and former professor was recruited to Ballarat Boys Grammar School. Kostas taught me much. He introduced me to wine. I was privileged to know Kostas and am very grateful for his influence. We continue to dedicate Bindi wines to Kostas.” \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Kostas Rind Chardonnay Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKostasRindChardonnayLabel_100x100.png?v=1672315092\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz is sourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. The specific parcel of vines this fruit comes from is at the highest block on deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed in order to capture fruit vibrancy and freshness whilst capturing the typical mouthfilling richness and length of the region. The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 10% new. The yield, harvest date and winemaking are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony. Production is typically 800 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Pyrette Heathcote Shiraz Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiPyretteHeathcoteShiraz_100x100.png?v=1672315258\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bindi Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiWines_40cb462f-b8a1-4dae-bfcd-5c258bcb9dc7_1024x1024.png?v=1672303905\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael Dhillon was born in the town of Gisborne, 55kms northwest of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township.  Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988. In addition, they produce a Heathcote Shiraz \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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 style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano.  During the mid-1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery.  Michael's passion for Burgundy has seen him visit over 100 different domaines over two decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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 style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2ha of the farm are planted to Chardonnay (Kostas Rind Chardonnay in 1988 and Quartz Chardonnay in 1988) and 5ha are planted to Pinot Noir (Original Vineyard Pinot Noir in 1988, Block Five Pinot Noir in 1992, Block K Pinot Noir in 2001, Darshan in 2014 and Block 8 in 2016). 15ha are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bushland and important indigenous grasslands. The Vineyard elevation is 500m above sea level. Soils are predominantly shattered quartz over siltstone, sandstone and clay with some eroded volcanic topsoil over clay.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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 style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduction ranges from 1,800-3,000 dozen bottles per vintage. Yields are typically 1.5 to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare). Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) through the growing season managing the vertical shoot positioned canopy and hand harvesting. Since 2005 they have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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 style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentations occur without addition of yeast, yeast nutrient or enzyme.  Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896829612273,"sku":"","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bindi-Kostas-Rind-Chardonnay-2021_50ca6075-6e37-4294-af84-d7b790dad8fd.jpg?v=1695784931"},{"product_id":"cannibal-creek-chardonnay-2015","title":"Cannibal Creek Chardonnay 2015","description":"\u003cp\u003eWinemaker and viticulturist Patrick Hardiker established the Cannibal Creek Vineyard in 1997 in the Tynong Valley, at Tynong North on the fringe of Gippsland in Victoria. At an elevation of 102m above sea level and with fourteen daylight hours in the grape growing season, the conditions are ideal for producing cool climate wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Notes of melon, green fig and apricot pith wind across a tensile beam of mineral crunch and cool climate, unadulterated acidity. The oak is seamlessly integrated, providing further structural support and some cinnamon spice on the sapid finish.\"  Ned Goodwin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCannibal Creek's philosophy is simple; to create unique wines of exceptional quality. Cultural practices ensure low-yielding vines that produce intensely flavoured fruit. The grapes are handpicked and minimal winemaking handling techniques are employed. The granite soils, weathered from the granite foothills of the Black Snake Ranges, are responsible for the mineral and flinty characters in the wines.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2015 Cannibal Creek chardonnay is a delicious, fine, seamless, quartz-like chardonnay with an excellent concentration of flavours. Grapefruit, white peach and nectarine abound on a palate that is long and gorgeous, exquisitely balanced, with lovely high levels of natural acidity. Has developed magnificently with bottle age.\"  \u003c\/span\u003e\u003cstrong\u003eNick Munday, Canterbury Wines - 96 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★  \u003cspan style=\"color: #000000;\"\u003e(Tasted Nov 2022)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Reticent at first, this picks up the pace with air as notes of melon, green fig and apricot pith wind across a tensile beam of mineral crunch and cool climate, unadulterated acidity. The oak is seamlessly integrated, providing further structural support and some cinnamon spice on the sapid finish.\u003cspan data-mce-fragment=\"1\"\u003e This will age well over the medium term. Drink by: 2023.\"  \u003cstrong\u003eNed Goodwin, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\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\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Cannibal Creek Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CannibalCreek_1024x1024.png?v=1673930198\"\u003e\u003c\/strong\u003ePatrick and Kirsten Hardiker purchased their 29ha farming property in the Tynong Valley, at Tynong North on the fringe of Gippsland in Victoria, in 1988. The property has a soil profile of sandy silt, overlying silty granite clays, weathered from the granite foothills of the Black Snake Ranges. That, together with an elevation of 102m above sea level and fourteen daylight hours in the grape growing season, make conditions ideal for a cool climate vineyard. Cannibal Creek's journey began in 1997 with plantings of Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGranite soils tend to be acidic. It has been shown in these types of soils that the grapes themselves can lack acid. This influences their approach to viticulture and winemaking and they believe the granite soils are responsible for the mineral and flinty characters in the wines, both reds and whites.\u003c\/p\u003e\n\u003cp\u003eVarieties planted include pinot noir, chardonnay, sauvignon blanc, merlot and cabernet sauvignon. The family established the winery in an old farm barn built in the early 1900s, and In 2016 a new cellar door and restaurant, designed by Enarchitects and hand-built by Patrick, was opened.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896831545585,"sku":"","price":44.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cannibal-creek-chardonnay-2015.jpg?v=1695860368"},{"product_id":"chalkers-crossing-tumbarumba-chardonnay-2013","title":"Chalkers Crossing Tumbarumba Chardonnay 2013","description":"\u003cp\u003e\u003cspan\u003eChalkers Crossing is located 5km south of Young in the Hilltops Region in Southern New South Wales. The 10ha Rockleigh Vineyard, previously a neglected plum orchard,\u003c\/span\u003e was planted to Riesling, Semillon, Shiraz and Cabernet Sauvignon in late 1977. \u003cspan data-mce-fragment=\"1\"\u003eTo complement its Hilltops range of wines, Chalkers Crossing buys grapes from the cool climate Tumbarumba Region of southern New South Wales to make Chardonnay, Pinot Noir and Sauvignon Blanc. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A lovely chardonnay. Elegant, seamless palate with wonderful balance and length. Intensely flavoured, but restrained and pure in every way. One of my favourite chardonnays that offers exceptional value.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrench winemaker Celine Rousseau has gone from strength to strength since winning the Qantas Young Winemaker of the Year in 2002. The 2005 Chalkers Crossing Hilltops Shiraz was a triple trophy winner at the 2008 National Wine Show of Australia (including the Trophy for the Best Wine of the Show).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Chalkers Crossing winemaker, Celine Rousseau, is one of the gems of Australian winemaking.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A lovely chardonnay. Elegant, seamless palate with wonderful balance and length. Intensely flavoured, but restrained and pure in every way. One of my favourite chardonnays that offers exceptional value.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Barrel fermentation in French barriques, and then given 12 months on lees; it has wonderfully intense grapefruit and white peach flavours that have absorbed the oak barrel fermentation brings. Has the length common to all top chardonnays\u003cspan data-mce-fragment=\"1\"\u003e, wherever they come from. 13% alcohol. Drink by 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ChalkersCrossing_1024x1024.png?v=1674473124\" alt=\"Chalkers Crossing\"\u003e\u003c\/strong\u003eRockleigh Vineyard, just 5km south of Young in the Hilltops Region in Southern New South Wales, was a neglected plum orchard when Chalkers Crossing acquired it.  The orchard was converted to a modern 10ha vineyard in late 1997 with the planting of Riesling, Semillon, Shiraz and Cabernet Sauvignon.  The first crop from these vines was harvested in early 2000. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKylmorn Vineyard, 7 km south of Young in the Hilltops Region, was purchased at a later date. It is a 17ha sustainably managed vineyard planted in 2002 with Riesling, Chardonnay and Shiraz. \u003c\/p\u003e\n\u003cp\u003eThe combination of fertile soils, reliable rainfall and a Mediterranean continental climate makes the Hilltops Region ideal for growing premium quality grapes for wine production.\u003c\/p\u003e\n\u003cp\u003eTo complement its Hilltops range of wines, Chalkers Crossing buys grapes from the cool climate Tumbarumba Region of southern New South Wales to make Chardonnay, Pinot Noir and Sauvignon Blanc.  All Chalkers Crossing wines are made at its winery just north of Young.\u003c\/p\u003e\n\u003cp\u003eWinemaker Celine Rousseau was born in France, studied in Paris and trained in Bordeaux.  She gained experience in Bordeaux, Champagne, St Emilion and Languedoc in France, and in the Margaret River and Perth Hills in Western Australia before coming to the Hilltops Region in 2000 for the first Chalkers Crossing vintage. Her\u003cspan data-mce-fragment=\"1\"\u003e exceptional skills were recognised when she won the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eQantas Young Winemaker of the Year in 2002. \u003c\/span\u003eIn 2012 she was appointed general manager as well as winemaker.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896832528625,"sku":"","price":32.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chalkers-Crossing-Tumbarumba-Chardonnay-2013.jpg?v=1695880603"},{"product_id":"coldstream-hills-deer-farm-vineyard-chardonnay-2018","title":"Coldstream Hills Deer Farm Vineyard Chardonnay 2018","description":"\u003cp data-mce-fragment=\"1\"\u003eColdstream Hills prides itself on having access to many of the best vineyards in the Yarra Valley. Back in the late 1980s, James Halliday introduced single vineyard wines to Coldstream Hills demonstrating their unique styles. The tradition has continued with the release of the Deer Farm Single Vineyard range. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A tense, highly precise chardonnay from a cooler south to south-eastern facing single vineyard in Gladysdale, in the Upper Yarra. Flint, pebbles and white peach to nectarine allusions are wound about a spool of mineral tension and nicely nestled oak. This expands effortlessly with time in the glass, boding well for a bright mid-term future. Good in 3 years, best around 5. Thrust of flavour and length guaranteed.\"  Ned Goodwin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt higher altitude and planted in 1994 on grey clay-loam soil, the 29ha Coldstream Hills Deer Farm Vineyard in Gladysdale produces archetypal Upper Yarra Valley chardonnay. \u003cspan data-mce-fragment=\"1\"\u003eThe 2018 Deer Farm Vineyard Chardonnay was sourced from the south-facing Blocks C East \u0026amp; C West which are planted to the I10V1 clone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Deer Farm has regularly produced the best single vineyard wines each year and is the jewel in the Coldstream crown.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This wine was fermented and matured on lees for nine months in French oak – 46% new, with the remainder in seasoned barriques and puncheons. Pale straw colour with trace green. The nose is pure and refined, with attractive lime citrus peel, nashi pear and white flowers. Subtle French oak is evident with underlying cashew nut barrel fermentation and hints of wet slate. The palate is fine and pure, has great length of flavour, finishing with beautifully balanced citrus acidity. Very true to style, the palate expresses lemon citrus and pear characters, with underlying nougat, mineral slate and seamless French oak.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA cool start to the growing season was overshadowed by a warm and humid late Spring. Dry conditions prevailed throughout the summer months with gloriously warm days and cool nights. A relatively early start to the season, which was fortunately tempered by an even period of sugar and flavour development.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eColdstream Hills\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"A tense, highly precise chardonnay from a cooler south to south-eastern facing single vineyard in Gladysdale, in the Upper Yarra. Flint, pebbles and white peach to nectarine allusions are wound about a spool of mineral tension and nicely nestled oak. This expands effortlessly with time in the glass (or the decanter), boding well for a bright mid-term future. Good in 3 years, best around 5. Thrust of flavour and length guaranteed.\"  \u003cstrong\u003eNed Goodwin, Halliday Wine Companion - 95 points\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\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Coldstream Hills Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Coldstreamhills_1024x1024.png?v=1673489938\" data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWine writer, judge and personality James Halliday Suzanne and his wife Suzanne founded Coldstream Hills in 1985. It has since grown to become one of Australia's leading small wineries, with a reputation for producing high quality estate wines and outstanding single vineyard and reserve wines. Situated in the Yarra Valley, one of Australia's premier cool climate wine regions, the steep, close-planted vineyards lining the natural Amphitheatre have become a signature of the region.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Amphitheatre and House Block were planted in 1985. Land adjacent to Coldstream Hills was purchased in 1988, followed by the planting of G Block with Pinot Noir, Chardonnay and Cabernet Sauvignon varieties. The year ended with the construction of the winery. The Upper Yarra Valley Vineyard was planted in 1993, followed by the acquisition of the Briarston Vineyard in 1994, and the Fernhill Vineyard in 1996. A new temperature-controlled barrel cellar, capable of handling up to 1500 barrels, was built in 1999. In 2013, Coldstream Hills purchased the Deer Farm Vineyard.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWinemakers Andrew Fleming and Jarratt joined Coldstream Hills in 2001 and are still there today. Andrew has more than 30 years of winemaking experience, including vintages in France at the iconic Chateau Haut Brion in Bordeaux and in the Languedoc region. Their leadership has produced a string of wine show awards over the ensuing years.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896834330865,"sku":"","price":47.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/coldstream-hills-deer-farm-chardonnay-2018.jpg?v=1695958314"},{"product_id":"curly-flat-chardonnay-2011","title":"Curly Flat Chardonnay 2011","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eCurly Flat consistently produces one of the best Chardonnays in the Macedon Ranges. The wine is powerful and complex, but the cold, long growing season ensures there is enough acidity and structure to maintain elegance. From multiple Chardonnay clones - P58, I10V1, I10V3 and I10V5. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Smoky, toasty barrel-ferment oak and possibly a little low-level sulfide to sniff. Peach and nectarine, too. Smells rich and ripe, not like a wine from a cold, wet year. Very intense, fine and piercing on the palate. Superb acidity and great line and length. Excellent. Full of potential.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Precise and fine, long and refreshing. Superb wine with a long future.\"\u003cb\u003e  Gourmet Traveller Wine - 97 points  \u003c\/b\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, light yellow colour. Smoky, toasty barrel-ferment oak and possibly a little low-level sulfide to sniff. Peach and nectarine, too. Smells rich and ripe, not like a wine from a cold, wet year. Very intense, fine and piercing on the palate. Superb acidity and great line and length. Excellent. Full of potential\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Hand-picked, whole bunch pressed, 16 months in French barriques (15% new). Gleaming green-gold, this is a beautifully detailed and elegant wine repaying constant vigilance in the vineyard during the growing season; the counterpoise between grapefruit and stone fruit flavours is perfect, as is the oak integration\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan mce-data-marked=\"1\" data-mce-fragment=\"1\"\u003e\"The 2011 chardonnay is glowing yellow in colour and shows pronounced oak on the nose. It's a slippery, buttery, rich style with searing citrussy acidity. Big and elegant at once. Peach, toast, limes and spicy, cedary cream. It's certainly not for the oak averse, yet it's well balanced and lengthy. Drink: 2014 - 2019+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb\u003eMatt Harrop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\" alt=\"Curly Flat Winemaker Matt Harrop\" data-mce-style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe text below is taken from an article by Huon Hooke that appeared in The Real Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI met with owner Jenifer Kolkka soon after Matt Harrop (ex-Shadowfax) had taken the reins at Curly Flat, and she could not disguise her excitement. Speaking again last week, her enthusiasm for the future of Curly Flat was undiminished.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Matt is so hands-on, both in the vineyard and the winery,\" she enthused.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"He even tops the barrels up with Ben (Kimmorley, assistant winemaker). Every barrel gets that individual attention. We used to always give the pinot noir 20 months in oak, but when Matt took over the 2017 pinot was in barrel, and it was a big vintage so there were a lot of new barrels, and he went through all the barrels and took a lot of the wines out of the new oak and put them in older, neutral oak because it’s a delicate year and he didn’t want the new oak to crush the delicate fruit.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe says Harrop gets out in the vineyard and prunes with the rest of the crew, and gets the team in at least four times a year to show them how the wines are progressing, and show them how different pinot noir can be from different parts of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother Harrop change has been frost control. Curly Flat has a great supply of water, from a massive 20-megalitre dam (which covers four acres), as well as a bore supplying high-quality water.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eUntil Harrop arrived, frost was controlled with a sprinkler system, but he discovered that too much water was going into the soil, so he installed frost fans and turned the water off. Then he found that due to soil variation, some parts of the vineyard weren’t getting enough water, so he installed soil moisture probes. Now irrigation is managed specifically for each part of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother change is with the second label, Williams Crossing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"No more Williams Crossing,\" says Jeni Kolkka.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We used to treat all of the fruit the same as it came out of the vineyard. The best wine went into Curly Flat, the rest went into Williams Crossing. Matt decided that if it doesn’t make it into Curly Flat it goes into White Pinot (a rosé style), which sells like hot-cakes. No oak. It sells in the year of making so it’s quick turnover and good for cash-flow.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnd the wine is delicious, incidentally.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHarrop, who also owns a vineyard in the Macedon area with his wife Tamara Grischy (head of Langton’s Fine Wine Auctions), started at Curly Flat in October 2017. He finished the 2017 vintage wines and oversaw the bottling of the 2016 pinots, but 2018 was his first complete vintage.\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\u003eHarrop was asked in April 2024: \"Is there one thing that you wouldn’t have done, if you could go again?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Oh God, there’s about 5000 things. I would have spent more time in the Northern Hemisphere sucking up a little bit of what they’re doing there. I haven’t done enough of that. Not a flying winemaker job. Just going in and talking to people – like you’re doing here today. We’ve got access to a lot of wine over here now, but things were different twenty years ago.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom a winemaking point of view – maybe wouldn’t have farmed in Heathcote for ten years, like I did at Shadowfax. I’m glad I’ve got regrets about what I have done, rather than what I haven’t done.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith regards to Curly Flat, one thing we will do is slowly converting things over to VSP. Whether we top-work stuff like we’ve done in the past and re-trellis. It is a ten-year project. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStepping back and looking at wines from 2020… one of the things we love about the ‘20s is that they talk a little bit more about the earth rather than the sky. One of the massive limiting factors in this part of the world is that big orange ball in the sky. It’s a strong influence. If there’s one thing that can obscure where a grape is from, it is too much sun. The 2020 is savoury tannins,  more earthy and quite reserved. We think there is a Curly Flat theme. One of the things that shits me about the Aussie industry is that our 'most important producers', the Penfolds of the world, are actively working to persuade people that vintage variation doesn’t exist. The rest of us think it’s really important to say to people that wine is not the same every single time. That’s part of the pleasure of it.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" alt=\"Curly Flat Vineyard\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eCurly Flat, a small privately owned vineyard and winery in the Macedon Ranges, was founded in 1989 by Phillip Moraghan and Jenifer Kolkka. The Macedon Ranges is the coolest viticultural area on mainland Australia and the Curly Flat Vineyard has proved to be ideal for growing the early ripening varieties of pinot noir and chardonnay. \u003c\/p\u003e\n\u003cp\u003eThe first vines were planted in 1991 but problems with clonal identification and quality of planting material resulted in these vines being removed. The hard work of planting was repeated in 1992. Subsequent plantings (1993 to 2000) have seen the vineyard grow to 14.5 hectares. The majority of the area is planted to Pinot Noir (72%), with smaller plantings of Chardonnay (23%) and Pinot Gris (5%). \u003c\/p\u003e\n\u003cp\u003eThe Curly Flat Vineyard is acknowledged as the greatest influence on wine quality. This unique viticultural site owes much to the combination of altitude (540 metres), latitude (south of The Great Dividing Range), and distance from the mitigating influence of the ocean.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA diversity of aspect and clone provide multifaceted winemaking opportunities. The climate is ideal for growing Pinot Noir and Chardonnay - \u003c\/span\u003ewarm summer days, then crisp, cool evenings which slow ripening and produce fruit of high natural acidity and intense flavour. The red volcanic basalt soils have structure and depth allowing the roots to descend many metres, increasing the soil volume able to be exploited by the vines.\u003c\/p\u003e\n\u003cp\u003eIn 2006 Curly Flat ceased using herbicides and have seen a marked improvement in soil microfauna. The resulting increase in organic matter has been staggering and bodes well for the future health of the vines.\u003c\/p\u003e\n\u003cp\u003eCurly Flat wines are naturally fermented; the use of ambient yeast (those that are native to the vineyard and winery) leads to improved texture, mouthfeel and more varietal flavour components in the wines.\u003c\/p\u003e\n\u003cp\u003eIn 2017, Jenifer accepted Phillip's offer to take over sole ownership of Curly Flat. Under her leadership, the winery's reputation for high-quality winemaking continues. Jenifer and her team, led by new winemaker Matt Harrop, are fully committed to producing the best possible wines from their carefully nurtured site. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyard\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\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\/Curly_Flat_Vineyard_600x600.png?v=1718978872\" alt=\"Curly Flat Vineyard Plantings\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eCurly Flat Vineyard Plantings\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\"We’ve got about 15 hectares under vines, starting with a block of Pinot Noir planted in 1992. Followed by Chardonnay in 1993; then at the top of the hill there’s Pinot Noir from ’95 and ’96. What we refer to as our 'Western' plantings were in 1997 and ’98. The big block was planted in 2000, and every year we’ve progressively planted more.  \u003cbr\u003e\u003cbr\u003eWe are about 70% Pinot Noir, 25% Chardonnay and 5% Pinot Gris. There’s a massive thirst for Pinot – especially in Melbourne. It’s very parochial down there, and we have an advantage over most other winegrowers in Australia, as we can ripen Pinot. We’re quite continental here – a long way from the sea. We farm very simply and have this mix of young and old vines. We shoot-thin in the Spring and there’s a lot of natural crop control, because we are a frosty site.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003eThe winery was built in 2002, we farm sustainably here, but not organic. In a year like this, you hear stories from places like Heathcote where they haven’t got fruit. We haven’t used any herbicide here since 2006, and we like the effect we get from just mowing underneath the vines. That works for us – keeps the disease pressure down. We do get a bit of botrytis in the Chardonnay, but I don’t think a little bit is a bad thing. \u003cbr\u003e\u003cbr\u003eWith our geology, it is quite similar across the site – degraded basalt – but we’ve got this 430-million year old devonian-era sands up here, which we found after a soil survey in 2019. Our 'Western' plantings have an easterly aspect – so morning sun. They don’t get the afternoon sun, so are the coolest slopes in the vineyard. Quite supple, textured, aromatic, and by 2018 we thought 'these look really different to everything else we’ve got' and we now bottle the 'Western' individually. Initially a blend of two blocks and two different clones, in 2018 to 2020. And now, we’ve got seven rows of clone 114 that we’ll do separately.\u003cbr\u003e\u003cbr\u003e'Central' is from the oldest vines in the place – MV6 clone from 1992. I really like MV6. They reckon James Busby brought it over from Clos du Vougeot in the 1830s. That’s north-facing so it cops the afternoon sun. Much smaller berries and smaller bunch architecture. More tannin and very musky red fruit. There’s a bit of it in NZ, but they don’t like it over there. I think it’s genetically modified itself over here, to suit what happens here. \u003cbr\u003e\u003cbr\u003eSame can be said for Abel – I’ve yet to try an Australian Abel wine where I’ve gone 'well that’s better than everything else'. It works well in Martinborough but they’re not such fans of it in Central Otago. That whole clonal thing is really interesting. I read and see about people who I respect in other parts of the world, where the clonal debate has taken a back seat. We’ll be taking some cuttings from our 1992 MV6 and cultivating from that, to plant the place with. \u003cbr\u003e\u003cbr\u003eHistorically our Pinot Noir has been planted at 3.2 by 1.8 metres in a lyre trellis. Today we are planting at 2.2 by 900, which we really like. We won't be doing high-density planting like over at Bindi. I think that after 30 years in the ground here, Pinot has this ability to adapt to site. I take my hat off to anyone, like Michael, who is doing that density of planting, but I see it fraught with all sorts of things. I have too many questions about it. There were cultural reasons why it occurred over in Burgundy. Winemaking, grape growing – it’s a commercial pursuit. And it’s expensive to put a vineyard in anyway, so three times more expensive to put a close-planted vineyard in.\"  \u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eMatt Harrop - from an interview with David Walker Bell that appeared in WineFolio\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896835805425,"sku":"","price":89.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/curly-flat-chardonnay-2011.jpg?v=1696226936"},{"product_id":"fighting-gully-road-chardonnay-2019","title":"Fighting Gully Road Chardonnay 2019","description":"\u003cp\u003e\u003cspan\u003eFighting Gully Road is a boutique winery and vineyard in the Beechworth region of northeast Victoria established by well-known viticulturist and winemaker Mark Walpole. The vineyard is at an elevation of 530-580 meters above sea level, its steady slope rising to the top of the escarpment that overlooks the fertile Murmungee basin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2009 the opportunity arose to lease the acclaimed Smith's Vineyard, a small vineyard planted to Chardonnay in 1978 and the oldest vineyard in the region. Half of the 2019 Fighting Gully Road Chardonnay is sourced from these 41-year-old vines and the other from the Fighting Gully Road Vineyard, ferment\u003c\/span\u003e\u003cspan\u003eed in mainly used French barriques, and aged on lees for 10 months. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A strong follow-up to the trophy-winning '18, proving again just how good this region is for chardonnay. A taut and refined style, with layers of citrus – grapefruit. lemon, mandarin rind – nestled among smoky oak and almond meal. A tightly coiled spring on the palate, tense and firm. Feel the energy in the glass.\"  Jeni Port\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Cool climate Chardonnay characters prevail with grapefruit, melon, white stone fruit, mineral and a hint of struck match. The palate shows richness despite the lack of malolactic fermentation, principally from the vines now over 40 years of age.\"\u003cstrong\u003e  Fighting Gully\u003c\/strong\u003e  \u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This delicious wine is sourced from the celebrated Smith's Vineyard planted in 1978 and the Fighting Gully Road Vineyard and fermented in mainly used French barriques, and aged on lees for 10 months. A top class chardonnay by any standard, it is beautifully crafted and composed, with wonderful varietal expression of white stone fruits, the balance of fruit and oak impeccable. Oozes class. A veritable bargain in the Beechworth Chardonnay landscape.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 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\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand-picked fruit from the Fighting Gully Road vineyard and the Smiths vineyard (the oldest vines in Beechworth, planted 1978). Fruit was chilled and whole-bunch pressed. Barrel-fermented with both wild and cultured yeasts. No mlf. Matured in one-third new French oak hogsheads. A strong follow-up to the trophy-winning '18, proving again just how good this region is for chardonnay. A taut and refined style, with layers of citrus – grapefruit. lemon, mandarin rind – nestled among smoky oak and almond meal. A tightly coiled spring on the palate, tense and firm. Feel the energy in the glass. Tasted: Nov 2020. Alcohol: 13%. Drink by 2028.\"   \u003cstrong data-mce-fragment=\"1\"\u003eJeni\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Port\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e, Halliday Wine Companion - 95 points and Shortlisted for the 2022 awards 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\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Pale straw hue. Gunsmoke and nectarine aromatics. Smoke and citrus spring to mind on the palate, but there's extra layers of crushed rock and soft herbs. Typical of the region, it's a high-powered wine with a good weight of fruit balanced by bright driving acid. It flows long with a nice phenolic grip at the finish just to accentuate the tension. Tasted: Jan 2021. Drink 2021-2031.\"  \u003cstrong data-mce-fragment=\"1\"\u003eStuart Knox, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #000000;\"\u003eSpecial Value Wine – Canterbury Wines\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e★\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003eMark Walpole\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mark Walpole from Fighting Gully road\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FightingGullyRoadMarkWalpole_1024x1024.png?v=1684017592\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FightingGullyRoadMarkWalpole_1024x1024.png?v=1684017592\"\u003e\u003c\/span\u003e\u003c\/strong\u003eMark Walpole is heralded as one of Australia's greatest viticulturists. Gourmet Traveller has named him 'Perpetual Viticulturist of the Year', an award reserved for only the most seasoned and accomplished grape growers in Australia.\u003c\/p\u003e\n\u003cp\u003eMark studied farm management in school before finding a job with Brown Brothers, one of the largest vineyard holders in Victoria. At Brown Brothers, Mark worked his way up to chief viticulturist, and gained experience with nearly every grape in every microclimate of Victoria. While still with Brown Brothers, Mark purchased his own land in 1995 and established Fighting Gully Road.\u003c\/p\u003e\n\u003cp\u003e\"Mark has a rare understanding of aspect, soils and cool-climate grape growing. His Fighting Gully Road vineyard reflects his skill at planting varieties on the slopes and soils that allow them to sing in their finest voice.\"  Nick Butler, The Real Review\u003c\/p\u003e\n\u003cp\u003eIn 2019 Mark took out the inaugural Viticulturist of the Year award at the Australian Alternative Varieties Wine Show (AAVWS). The award recognised Mark's contribution to the development of alternative varieties in Australia. For example, he changed the face of Sangiovese in Australia after a chance meeting with fellow vigneron Alberto Antonini on an international flight in 1997. The H6V9 Sangiovese clone that existed in Australia from the 1960s until that time was a disappointing imitation of the real thing. It had been selected because it was high yielding but it was very difficult to make a good wine with it.\u003c\/p\u003e\n\u003cp\u003eIn an effort to improve the quality of Sangiovese in Australia, Mark and Alberto embarked on an adventure to bring the good stuff down under. \"We brought in a whole pile of new Sangiovese clones and other Italian stuff”, says Mark. \"A lot of those clones we brought in were from really, really old vineyards; one, in particular, had had no new genetic material brought into that vineyard for a couple of hundred years.” Mark hand-selected his favourites from the varieties and planted them at Fighting Gully Road. \"Those new clones have changed the face of Sangiovese in Australia. They're lower yield (naturally), loose clusters, and smaller berries, and so it's much, much easier to make good wine than before,” says Mark.\u003c\/p\u003e\n\u003cp\u003e\"The Fighting Gully Road Sangiovese has also got 5% or so of another old Tuscan red in there which we brought in at the same time, called Colorino”, Mark says. \"If you're talking about Sange, you have to talk about Colorino.” In the 1960s, when Chianti came in wicker flasks, quantity over quality was the name of the game and the wine was really acidic. \"Colorino is the opposite of all that”, says Mark. \"It has huge colour, no acid, and was a perfect blender with Sange in that period. It softened the wine, gave it colour and a bit of flavour.” Colorino is rarely used in Tuscany today, as clonal selection and viticultural practices have changed so much. But Mark finds that at Fighting Gully Road a little dash of color adds another dimension to the Sangiovese. \"When we do the blending, we always look at all the Sange barrels, put the whole wine together, and then we look at it with the Colorino. It's always a better wine with the Colorino in than without, so it always goes in” explains Mark. \"It's rare – very few people in Australia grow it. We have one row of Colorino at Fighting Gully Road, and that's plenty.\" \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Fighting Gully Road Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FightingGullyRoad_1024x1024.png?v=1677240053\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FightingGullyRoad_1024x1024.png?v=1677240053\"\u003e\u003c\/strong\u003eFighting Gully Road is a boutique winery and vineyard in the Beechworth region of northeast Victoria established by well-known viticulturist and winemaker Mark Walpole. Mark purchased the farm, which lies to the south of the town of Beechworth, in 1995. The site is at an elevation of 530-580 meters above sea level, its steady slope rising to the top of the escarpment that overlooks the fertile Murmungee basin.\u003c\/p\u003e\n\u003cp\u003eThe first vines were planted in 1997, following two years of clearing the site of scrub, stumps, and thousands of rabbits. The north and west facing lower slopes were planted to the red Bordeaux varieties Cabernet Sauvignon and Merlot; the upper and east facing slopes to Pinot Noir. Over subsequent years the vineyard has been expanded with significant plantings of Sangiovese, Tempranillo, Shiraz, Petit manseng and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eIn 2009 the opportunity arose to lease the acclaimed Smith's Vineyard, located only a few minutes away from the Fighting Gully Road site. This small vineyard was planted to Chardonnay and Cabernet Sauvignon in 1978, making it the oldest vineyard in the region. In the 2010 vintage Mark released his first chardonnay under the Fighting Gully Road label.\u003c\/p\u003e\n\u003cp\u003eMark shares the Smith Vineyard lease with long-time friend and winemaker Adrian Rodda from A. Rodda Wines. They also share a winery space in the abandoned Mayday Hills lunatic asylum in Beechworth. The old maintenance workshop of the asylum has been cleared of wood lathes and blacksmithing furnaces and is now where Fighting Gully Road wines are made. Mark says, \"We are now making wine in a building in an old and historic Lunatic Asylum – a place that should be full of winemakers!”\u003c\/p\u003e\n\u003cp\u003eMark is heralded as one of Australia's greatest viticulturists and from his immaculately grown fruit Fighting Gully Road crafts a wonderful range of wines that showcase the versatility of the Beechworth region.  \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896840622321,"sku":"","price":59.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Fighting-Gully-Road-Chardonnay-2019.jpg?v=1696478572"},{"product_id":"flametree-srs-wallcliffe-chardonnay-2014","title":"Flametree SRS Wallcliffe Chardonnay 2014","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePhilip Rich Wine of the Year 2015\u003cbr\u003ePhilip Rich Top 20 Wines of 2015\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of the World 2015 (#9)\u003cbr\u003eJames Halliday Chardonnay Challenge 2015 - Margaret River Regional Winner  \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTrophy for Best White Wine - Margaret River Wine Show 2015\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFlametree selects iconic quality fruit from specific vineyards across the region to make the multiple award-winning SRS (Sub Regional Series) range. \u003c\/span\u003eThe SRS Chardonnay is Flametree's flagship wine. Fruit for the 2014 vintage was sourced from a single block on Rosa Glen Road in the Wallcliffe sub-region planted to the Gin Gin clone. The old, low yielding vines were grown from cuttings off the famous block 20 at Leeuwin Estate. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"A stunning chardonnay with a breathtakingly complex nose, featuring an array of lemon and grapefruit, grilled hazelnut, chalk, wet stones and white peaches all swirling in the glass. Electrifying acidity, citrus and stone fruits, grilled nuts and a clean, racy, very long finish.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2014 SRS Chardonnay is in my opinion the best Chardonnay made to date under this label and may even be the best Chardonnay made at Flametree Wines. The nose shows tight citrus and dried pear, complex sulphide notes and slight French oak aromas, the result of 12 months aging in barrel. The SRS Chardonnay also has some complex sulphides in the struck match\/popcorn spectrum; this is a result of a wild ferment with high solids. These sulphides contribute a lovely savoury oyster shell or saline character, to give the wine greater complexity and complement modern food flavours. After 12 months in the finest French oak the wine was fined with milk, filtered and bottled in February 2015.\"  \u003cstrong\u003eCliff Royle, Winemaker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eWhen I first tasted this wine in February I knew it was special. So I wasn't surprised when, seven months later, it was the top-pointed Margaret River chardonnay at the James Halliday Chardonnay Challenge.\"  Philip Rich, Wine of the Year 2015\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"The 2014 Flametree SRS is sourced from a vineyard in the southerly Wallcliffe sub-region. It's a stunning example of modern Margaret River chardonnay. One hundred per cent whole-bunch pressed and fermented with natural yeasts, this wine was matured in 500-litre puncheons, 50 per cent of which were new, in an effort to reduce the impact of oak and refine the style even further. It has complex struck match and gunflint aromas together with pink grapefruit, lime and white nectarine. The palate is dry, layered and textured, very even and long. Tasted multiple times, I expect it to improve for five years and beyond.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePhilip Rich, Australian Financial Review - Wine of the Year 2015\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"A stunning chardonnay with a breathtakingly complex nose, featuring an array of lemon and grapefruit, grilled hazelnut, chalk, wet stones and white peaches all swirling in the glass. Electrifying acidity, citrus and stone fruits, grilled nuts and a clean, racy, very long finish. Drink now.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 98 points and Top 100 Wines of the World 2015 (#9)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2015 James Halliday Chardonnay Challenge tasted and judged 590 chardonnays from 42 different Australian regions. Now in its 4\u003csup data-mce-fragment=\"1\"\u003eth\u003c\/sup\u003e year, the Challenge has quickly established a formidable reputation for identifying the very best in modern chardonnay, across the full gamut of Australian styles. This is a wine show whose only agenda is to track down, appreciate and reward the best that Australian chardonnay can offer, a philosophy they share in common with their patron, James Halliday. The 2014 Flametree S.R.S. Chardonnay was the Margaret River Regional Winner and was the second highest pointed wine in the Challenge.\"  \u003cstrong\u003eJames Halliday Chardonnay Challenge 2015 - 97 points and Margaret River Regional Winner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eTremendous complexity of bouquet, which include smoky oak and sulfides, quite a lot of the latter, combining magnificently with the fruit and other components. The palate has tremendous life and energy and power and length, without being at all heavy-handed. A terrific wine.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink: 2017-2029.\"  \u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Chardonnay to blind the weary drivers. Nothing else can set fire to this glass. Score is irrelevant. This wine is wonderful. Flavour and funk. Tropical fruit, grapefruit, white peach, pear. Struck match notes scorch over pristine, mouthwatering fruit. Length. Poise. Precision. 13.0% alc. Drink : 2015 - 2022+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoyal Melbourne Wine Awards 2015 - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Clearly barrel-fermented and matured, although we are told nothing of its elevage. Here the fruit density is very good, even though the alcohol is restrained, and layered complexity is achieved with ease, tangy grapefruit leading green apple, white peach and pear\u003cspan data-mce-fragment=\"1\"\u003e. 13.0% alc. Drink Now – 2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eTrophy for Best White Wine - Margaret River Wine Show 2015\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003eWine of the Year 2015 - Philip Rich, Australian Financial Review\u003cbr\u003ePhilip Rich Top 20 Wines of 2015\u003cbr\u003e\u003c\/span\u003eJames Suckling Top 100 Wines of the World 2015 (#9)\u003cbr\u003eJames Halliday Chardonnay Challenge 2015 - Margaret River Regional Winner \u003cbr\u003eGold Medal - Royal Melbourne Wine Awards 2015 \u003cbr\u003eGold Medal - Perth Royal Wine Show 2015 \u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCliff Royle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Flametree Winemaker Cliff Royle\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FlametreeWinemakerCliffRoyle_1024x1024.png?v=1709124167\"\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 data-mce-fragment=\"1\"\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Flametreewinery_1024x1024.png?v=1709175884\" alt=\"Flametree Winery\"\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 data-mce-fragment=\"1\"\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":42896840851697,"sku":"","price":125.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/flametree-SRS-wallcliffe-chardonnay-2014.jpg?v=1709074526"},{"product_id":"flametree-srs-wallcliffe-chardonnay-2012","title":"Flametree SRS Wallcliffe Chardonnay 2012","description":"\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 wine. Fruit for the 20124 vintage was sourced from a single block on Steven's Road in the Wallcliffe sub-region planted to the Gin Gin clone. The old, low yielding vines cropped at around 4 tonnes per hectare. The wine was barrel fermented in French oak, 40% new, the remainder being two and three-year seasoned wood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's a cracking wine. Margaret River chardonnay at its complex best. It starts off powerful but then angles down to a long, finely-textured finish. There's some funk, some flint, some grapefruit, some tinniness and some tropical notes. Smoky and matchsticky, but with bright, pristine fruit lighting up the palate. Great finesse, interest, length and drinkability. For all its overtness it's a juicy wine; it compels you to reach for more.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2012 is the third vintage produced under the Flametree SRS label. The 2012 SRS Chardonnay is a more powerfully built wine than the previous two vintages and shows the fruit flavour synonymous with the great Margaret River Chardonnays. Plenty of dried pear, citrus and stone fruit flavours are combined with savoury notes from the wild solids ferment. These fruit flavours are supported by subtle French oak. The SRS Chardonnay has some complex sulphides in the struck match or popcorn spectrum. These sulphides give the wine a lovely savoury or saline character that complements modern food flavours particularly well. After 10 months in the finest French oak the wine was fined with milk, filtered and bottled in January 2013.\"  \u003cstrong\u003eFlametree\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Flametree is now securely in Margaret River's A-league of Chardonnay and this wine confirms it. Warm season generosity is perfectly offset by energetic malic acidity and solidsy, wild ferment texture.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Wine Taste - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A very modern expression of chardonnay, though one which retains its distinctive Margaret River roots. Sourced from the southern Margaret River region. It is complex and restrained with dried fruit aromas of grapefruit and pear. The medium-weight palate is deep grapefruit and melon flavours with an oak infusion that works beautifully.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRay Jordan, Drinks Trade – 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright green-straw; the intensity of the wine comes from the southern, coolest part of Margaret River; here length is more important than the depth of Margaret River chardonnay as a whole; the flavour spectrum and mouthfeel are also distinctly different, firmly tied to grapefruit\/citrus.\u003cspan data-mce-fragment=\"1\"\u003e Drink by 2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's a cracking wine. Margaret River chardonnay at its complex best. It's wild fermented and does not go through malo. It's another Margaret River chardonnay going down the 'turbidity' route. Grown in the Wallcliffe sub-region. It starts off powerful but then angles down to a long, finely-textured finish. There's some funk, some flint, some grapefruit, some tinniness and some tropical notes. Smoky and matchsticky, but with bright, pristine fruit lighting up the palate. Great finesse, interest, length and drinkability. For all its overtness it's a juicy wine; it compels you to reach for more\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2014-2020+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong\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\u003eCliff Royle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FlametreeWinemakerCliffRoyle_1024x1024.png?v=1709124167\" alt=\"Flametree Winemaker Cliff Royle\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FlametreeWinemakerCliffRoyle_1024x1024.png?v=1709124167\"\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;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\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;\" data-mce-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 data-mce-fragment=\"1\"\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\" data-mce-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 data-mce-fragment=\"1\"\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":42896840950001,"sku":"","price":105.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/flametree-SRS-wallcliffe-chardonnay-2012.jpg?v=1709506823"},{"product_id":"frankland-estate-poison-hill-riesling-2010","title":"Frankland Estate Poison Hill Riesling 2010","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Frankland Estate is a superb, family-run, ecologically sensitive estate in a beautiful, extremely isolated location.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJancis Robinson MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Frankland Estate is one of Australia's greatest Riesling producers.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eHuon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBarrie Smith\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eand Judi Cullam first planted vines on their large Frankland River grazing property in 1988. They named the vineyard 'Isolation Ridge', which reflected the remoteness of the site in the southwest of Western Australia. Today, second generation siblings Hunter and Elizabeth Smith run the Frankland Estate winery and 40 hectare vineyard which was certified organic in 2009. The major focus has always been on Riesling for which they are justifiably famous.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Perfumed and open in personality with Meyer lemon, ginger and musk on show; the palate reveals fleshy, soft and inviting fruit, with a slight exotic candied zest appeal; accessible, but will age with grace.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Poison Hill Vineyard lies on the northern edge of the Frankland River township. Its distinctive name comes from its location on a hill where the Heart-leaf poison bush is found, which is poisonous to all but indigenous animals. This tiny 3 hectare Riesling vineyard is planted on a unique white clay and weathered quartz soil, which is reflected in a complex, alluringly perfumed and silky-textured wine. The vineyard is certified organic. Like all vineyards in the Frankland river region it benefits from the cool nights and long, slow ripening period that promote maximum flavour development while maintaining the distinctive vibrant acidity. \u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003ePerfumed and open in personality with Meyer lemon, ginger and musk on show; the palate reveals fleshy, soft and inviting fruit, with a slight exotic candied zest appeal; accessible, but will age with grace.\u003c\/span\u003e\u003cspan\u003e Drink by 2020.\"  \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eJames Halliday, \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eHalliday Wine Companion - 94 points\u003c\/strong\u003e\u003cspan style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eFrankland River\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\" alt=\"Porongurup wine sub-region\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e From this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrankland River sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River wine, one of Western Australia’s best-kept secrets, is located approximately 360 kilometers south of Perth and lies 80 kilometers inland from the coast. Home to rolling hills, rich farming land and natural forest abounding with native wildflowers, it is named after the river which bisects it and the town at its center. Frankland River is the highest of the Great Southern sub-regions, with most vineyards sitting between 150 to 300 meters above sea level. With 1,600 hectares of vines planted, it is also the most prolific of the five sub-regions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River is home to some of the oldest vines in Western Australia, with the first modern-day vineyards planted in 1967 on a property owned by the Roche family of Perth. This vineyard is now owned by Houghton and supplies them with some ultra-premium grapes. Three years later, in 1971, Merv and Judy Lange began planting vines on their Alkoomi property.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday, there are six wineries located in the sub-region – Frankland Estate, Alkoomi, Swinney, Ferngrove, Lange Estate and Three Elms. In addition, many of Western Australia's iconic wineries source fruit from the area for their wines. Frankland River is home to plantings of all the traditional Australian grape varieties, however, it is internationally best recognised for producing premium cool climate Shiraz and Riesling. Is one of the State’s most successful wine producing regions and its impressive wine show success is testament to the quality of its vineyards and wines.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River has a true Mediterranean climate, with cool nights and warm days with long sunlight hours. Despite being 80 km inland, a moderating sea breeze from the Southern Ocean finds its way into the region and is a significant boon to local vineyards. In Albany, the equivalent wind is known as the 'Albany Doctor', after the more famous 'Fremantle Doctor' which cools the baked vineyards of the Swan District near Perth. The sea breeze, together with the elevation of the vineyards, create a long, slow ripening season that give the wines intensity of fruit, finesse, freshness and longevity. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River's soils and topography consist of significant alluvial features. Ironstone-based gravel soils derived from granitic outcrops line the river valleys and rolling hills. These rich, red ironstone gravels often impart a unique flavour to the wines.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg alt=\"Sub-regions of Great Southern\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_frankland_river_1024x1024.jpg?v=1726920984\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFrankland River is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eIsolation Ridge vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" alt=\"Frankland Estate Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Frankland_Estate_Vineyard_1024x1024.jpg?v=1736713309\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland Estate’s Isolation Ridge Vineyard has become an enduring symbol of one of the world’s most remote wine regions. The almost 40-hectare property was planted in 1988, with Hunter Smith the second generation to tend the vines, evolving the sustainable farming to achieving organic certification over a decade ago. Riesling leads the charge at Isolation Ridge, but the Bordeaux red varieties, shiraz and chardonnay aren’t too far behind, with newer additions like mourvèdre and grüner veltliner already making striking wines.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAfter working in Bordeaux for a couple of vintages, Barrie Smith and Judi Cullam established vines on their large Frankland River grazing property in 1988. Back then, there was a firm focus on riesling as well as cabernet franc, cabernet sauvignon, malbec, petit verdot and merlot to make a Bordeaux-inspired blend – called 'Olmo’s Reward' after pioneering viticulturist Dr Harold Olmo. Shiraz and chardonnay were also planted, but the 37-hectare vineyard has been tweaked over the years to now include mourvèdre, touriga nacional, marsanne, viognier and grüner veltliner.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhen it was first planted, a family friend jokingly suggested the name Isolation Ridge for the vineyard, reflecting the remoteness of the site within Australia’s most isolated and sparsely populated wine regions. That name stuck, and the very nature of that solitude has deeply shaped the kind of operation Frankland Estate is, being tended almost solely by family hands and requiring a good deal of ingenuity along the way.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday, Smith and Cullam’s son Hunter Smith runs the viticultural operations. \"Being a viticulturist in this region makes you think outside the square, solve problems and challenges in unique ways, and with that, we believe we have highlighted the trueness of this unique terroir through a thoughtful hands-off approach.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSmith has refined the sustainable methods used before him to transition to organic practices in 2006, with certification coming in 2009. \"We implemented organics 15 years ago to build resilience in the vines through greater health, increasing water-holding capacity from organic matter, increasing microbiology and improving responsiveness to nutrient sourcing in a balanced way. This approach also improves fruit quality significantly.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith 80 per cent of the winery’s electricity needs now supplied by solar power, the family is working towards a \"closed circuit\" approach, where their property can one day be self-sufficient. Smith also sees the imperative of managing a warming climate as much a social responsibility as it is a means to both survive economically and thrive as a wine producer.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"A changing climate and drier conditions have us always thinking in new ways and adopting new practices to allow the vines to be more resilient and healthier,\" says Smith. \"Being nimble and adapting vineyard practice to suit any given season is now essential… We run 2,000 acres of land that the family have been farming for 40 years, and we have a deep connection to the region and the land. We are custodian to over 150 hectares of native forest, and we have planted thousands of trees over the past 20 years, improving land use for the future.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe gently undulating vineyard is planted to ironstone soils above an iron-rich clay subsoil, which is a combination that Smith believes defines the wines, and it’s a quality that he’s always keen to enhance. \"We’re nurturing the site to further express its uniqueness as one of the most isolated vineyards in the world,\" he says.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"As my experience with our vineyard site has developed, so too has my confidence that it won’t let me down, but rather reward me for taking a backseat, not intervening for the sake of intervention. As a result, we have seen an increasing rate and consistency of our ‘Isolation Ridge’ character. Preciseness, delicacy, minerality… ironstone, flinty minerality, as we call it, runs more and more vigorously through our wines the more we step back and work with naturally occurring biology and naturally occurring inputs.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOver the years, with this character in mind, Smith has grafted vines over to varieties that he believes will be climate suitable, but also will make wines that will be enhanced by the distinctive mineral notes that the soils produce, with him listing mourvèdre, touriga nacional and grüner veltliner as some successful examples. Smith also notes that their increasing understanding of the site has also had a profound influence on their winemaking, of which he shares the duties with his brother-in-law Brian Kent.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The combination of moving to organic viticulture, along with the vines gaining in maturity have allowed us to enjoy the ability to be more hands-off in the winery,\" says Smith. \"The fruit has more purity to it and ripeness levels don’t have to be pushed to 'get flavour'. In 20 years, barrel formats have changed at Frankland Estate from 225 litres to 500 litres, and now on to 3,500 litres, and with each change bringing a greater honesty and vibrancy, a truthfulness in the wine that has become more apparent.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"All the wines provide us with the same fine, medium-weighted deeply flavoured profile.\" But, notes Smith, \"a vineyard character cannot simply be put down to a flavour, as it is as much about the texture, weight and personality of the wines. It’s very much all encompassing, just like it is out in the vineyard.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe above text is taken from an article that appeared in Young Gun of Wine in 2020.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Frankland_Estate_-_Hunter_Smith_1024x1024.jpg?v=1736713846\" alt=\"Winemaker and viticulturalist Hunter Smith in his vineyard\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003eWinemaker and viticulturist Hunter Smith in his vineyard\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eThe winery\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 25px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Frankland_Estate_1024x1024.jpg?v=1736686071\" alt=\"Frankland Estate Winery\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Frankland Estate is a superb, family-run, ecologically sensitive estate in a beautiful, extremely isolated location.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJancis Robinson MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland Estate winery is located on a large Frankland River grazing property purchased by Barrie Smith \u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eand Judi Cullam in 1978. The couple first planted vines on the property in 1988 and named the vineyard 'Isolation Ridge', which reflected the remoteness of the site in the southwest of Western Australia. Their vision was to make some of Australia’s most distinctive wines in the country from one of the most isolated wineries in the world.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSuccess and accolades came quickly, and Frankland Estate established some enviable domestic and export markets. In a 1955 study of potential grapegrowing sites, renowned Californian viticulturalist Dr Harold Olmo identified Frankland River as one of the most promising prospects in Australia. The wines of Frankland Estate proved he was right.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBarrie Smith grew up on a vineyard in South Australia’s Riverland and worked the vineyards with his father and brothers. His family moved to a farm in the Frankland River region in the 1950s and Barrie followed his family to Western Australia in 1962. He took to selling real estate in Perth, met Judi Cullam who he married in 1972 and moved to Frankland River. They purchased their grazing property 'Rocky Ridge', located just down the road from his family, in 1978 and started farming sheep and wheat. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBarrie's passion for wine saw him make a single barrel of \"house wine\" every year. A trip to France in the mid 1980s with Bill Hardy of Thomas Hardy and Sons, followed by working in Bordeaux for a couple of vintages at Chateau Senejac, kindled an interest in planting some vines at 'Rocky Ridge'. Barrie also did several vintages with local wineries gaining experience and with this knowledge Barrie and Judi planted their first vines in 1988. Barrie’s tireless and stoic work behind the scenes saw the Isolation Ridge vineyard grow from a modest eight hectares in 1988 to 25ha by 1995. The major focus has always been on Riesling – Judi is a relentless advocate for Riesling and to this end has established the Biennial Frankland Estate Riesling Conference – but initially they also planted lesser quantities of chardonnay, shiraz and cabernet sauvignon and small amounts of merlot, malbec and cabernet franc.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday the Smith children, Hunter and Elizabeth, run the winery. This second generation team has continued to grow the size of the vineyard to 40 hectares, and it now includes plantings of mourvèdre, touriga nacional, marsanne, viognier and grüner Veltliner, varieties that they believe will be climate suitable, but also will make wines that will be enhanced by the distinctive mineral notes that the soils produce.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHunter became a full-time member of the Frankland Estate team in 1999 and runs the viticultural and winemaking operations. He shares winemaking duties with Elizabeth 's husband Brian Kent, who joined the family business in 2010. Smith has refined the sustainable methods used before him to transition to organic practices in 2006, with certification coming in 2009. \"We implemented organics to build resilience in the vines through greater health, increasing water-holding capacity from organic matter, increasing microbiology and improving responsiveness to nutrient sourcing in a balanced way. This approach also improves fruit quality significantly. The combination of moving to organic viticulture, along with the vines gaining in maturity have allowed us to enjoy the ability to be more hands-off in the winery,\" says Smith. \"The fruit has more purity to it and ripeness levels don’t have to be pushed to get flavour.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHunter and Brian have focused on every facet of the organically farmed vineyard and their winemaking techniques to help realise Frankland Estate’s immense potential. That hard work has resulted in a suite of brilliant wines, which includes the Estate range, the single vineyards and the flagships. All confirm Frankland Estate as a leading light among Australia’s terroir-driven winegrowers.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Frankland Estate is one of Australia's greatest wine producers with a thirst for excellence.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eMike Bennie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" alt=\"Second generation winemaker and viticulturist Hunter Smith\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Frankland_Estate_-_Hunter_Smith_2_1024x1024.jpg?v=1736737067\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSecond generation winemaker and viticulturist Hunter Smith\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896841703665,"sku":"","price":65.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Frankland-Estate-Poison-Hill-Riesling-2010.jpg?v=1736819066"},{"product_id":"giant-steps-lusatia-park-vineyard-chardonnay-2015","title":"Giant Steps Lusatia Park Vineyard Chardonnay 2015","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Straw, dry herb and dried flower aromas, with butterscotch, toasted nut and honeysuckle overtones. Sweet lemon flavours, lively acidity, lovely balance and good length. Tremendous intensity and character. Delicious Chardonnay.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e Lusatia Park\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard, now owned by De Bortoli, \u003c\/span\u003e\u003cspan\u003eis located at\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eWoori Yallock \u003c\/span\u003e\u003cspan\u003ein the upper Yarra Valley and \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis considered one of Australia's top vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 9 months on lees. New and used tight grain French oak – 25% new, 75% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A great Upper Yarra vineyard now owned by De Bortoli. Lifted fruit blossom aromas with a wraith of barrel ferment; the palate is exquisitely balanced, with the classic white peach\/grapefruit duo filling the mouth without even trying\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★\u003c\/span\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eWe're all familiar with the produce of the Lusatia Park vineyard (now owned by De Bortoli). It was planted in 1985 and sits at 220 metres in the Hoddles Creek area of the valley. Here we have Lusatia Park Chardonnay at the hands of Giant Steps.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis wine sings. It hooks you straight off. Yes it tastes of white peach, crunchy apple, pear and grapefruit, and there might even be spots of honey and pineapple. But the main impression is the way it draws you straight in and keeps you under its spell long after you've swallowed. It's really quite something. Sweet bran and assorted flashes of spice are part and parcel of a sensational offering. As indeed are long lines of cleansing\/mouthwatering acidity\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2017-2025.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Straw, dry herb and dried flower aromas, with butterscotch, toasted nut and honeysuckle overtones. Sweet lemon flavours, lively acidity, lovely balance and good length. Tremendous intensity and character. Delicious Chardonnay\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\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 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.\"  \u003cstrong\u003ePeter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/strong\u003e\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":42896843047153,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-lusatia-park-vineyard-chardonnay-2015_191e664f-8c78-4694-a8e9-39397c51b600.jpg?v=1696803579"},{"product_id":"giant-steps-sexton-vineyard-chardonnay-2017","title":"Giant Steps Sexton Vineyard Chardonnay 2017","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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\"Rich biscuity notes run from the nose to the palate with a seamless, fleshy flow of gently creamy, succulent and satisfying chardonnay flavors. Terrific drinkability and presence here.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe\u003cspan\u003e Sexton\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard\u003c\/span\u003e is located at \u003cspan data-mce-fragment=\"1\"\u003eGruyere\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein the Lower Yarra Valley and \u003cspan data-mce-fragment=\"1\"\u003ewas \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eplanted in \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1997\u003c\/span\u003e. \u003c\/span\u003e\u003cspan\u003eThe 30 hectare vineyard is at an elevation of 130-210 metres and has north facing slopes on g\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003erey clay soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first month, then topped and let rest (maturing) for a further 8 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Lower Yarra Valley, Mendoza, 277 and 96 clones, fermented in French puncheons (20% new), matured for 10 months. One of the cornerstones of the estate-owned vineyards, the low yield obvious on the bouquet, shifting to purity and precision of the palate and lingering aftertaste. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDrink by 2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A step into grapefruit, ripe peaches and praline here. There are some oak in the mix, all nicely integrated. Rich biscuity notes run from the nose to the palate with a seamless, fleshy flow of gently creamy, succulent and satisfying chardonnay flavors. Terrific drinkability and presence here. Drink or hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling, JamesSuckling.com - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Mendoza clone here. A fuller figured wine typically. Applejack's stout but jolly friend, and just as well groomed. Great to hear of the winemaking practices applied to these wines from Steve Flamsteed, winemaker of Giant Steps. Universal application, minimal intervention, natural fermentation, left alone save topping up and some lees stirring. Definitely broad minded approach to wine, not following a dogma of science lab numerics to find the lit path to fine wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSmoke, almonds, flint, spice, ozone character, tropical lemon-lime citrus character, green apple whiffs. Light creaminess, has a fuller figure yet that's all corseted together with chalky puffs of 'mineral' feel and the belt of green mango acidity. Generous flavours, you could say, certainly stains the palate well, perhaps needing some time to all come together completely. Still, has mojo. Good chardonnay here\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front – 93+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Subtle but lightly smoky aroma with some charcuterie notes. This is a wine of depth and concentration, power and drive. There is generous oak backing and lots of nutty, toasty nuances as well as stone fruit and citrus. A top quality full-bodied chardonnay, loaded with character and up-front. Very tasty wine.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 92 points\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\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSexton vineyard\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\" alt=\"Giant steps Sexton Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\"\u003eSexton\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Lower Yarra Valley)\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\u003cp\u003eLocated on the steep slopes of the Warramate Ranges, alongside the vineyards of iconic Yarra producers Yarra Yering and Coldstream Hills, the Sexton Vineyard is in one of the most revered pockets of the Valley. Being well up the Range's north-facing slopes, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough, rocky clay base. Bunch yields set naturally low in this environment, resulting in intensely flavoured fruit with high skin-to-juice ratio. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe clonal selection of Pinot Noir off this site includes the G5V15 clone, which responds well to the warmer conditions and sunlight exposure to produce juicy and plush wines. The Pinot Noir produced from Sexton have a lovely texture, with dark cherries and plums, sweet spice notes and youthful tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe predominant Chardonnay clones are GinGin and Mendoza which produce hens and chickens (large and small grapes on the same bunch), which results in high white tannin and phenolic content to balance the citrus flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eWarramate Ranges, Gruyere            \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 130-210 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e:\u003c\/span\u003e North facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e: \u003c\/span\u003e30 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\u003eGrey clay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e:\u003c\/span\u003e Gingin, Mendoza, 277, 96, 76, 78     \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones:\u003c\/span\u003e \u003c\/strong\u003eMV6, G5V15, Abel, POM5, D\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\" alt=\"Gint steps Vineyard Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\" alt=\"Giant Steps Yarra Valley Range\"\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":42896843178225,"sku":"","price":66.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-sexton-vineyard-chardonnay-2017.jpg?v=1701741485"},{"product_id":"giant-steps-sexton-vineyard-chardonnay-2016","title":"Giant Steps Sexton Vineyard Chardonnay 2016","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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\"This is great drinking. It's sleek and understated, touched by mealy, vanilla notes, cool across the palate but stains it gently with a slip of fruit-gentle creamy oak-cashew savouriness-spice. Pretty perfume shows delicate apple, nectarine and citrus scents given character from fleeting marzipan, flint and sweet spice complexity. It's moreish, succulent, just a touch sweet fruited, lingers well. Has a pleasing, gentle feel.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe\u003cspan\u003e Sexton\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard\u003c\/span\u003e is located at \u003cspan data-mce-fragment=\"1\"\u003eGruyere\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein the Lower Yarra Valley and \u003cspan data-mce-fragment=\"1\"\u003ewas \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eplanted in \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1997\u003c\/span\u003e. \u003c\/span\u003e\u003cspan\u003eThe 30 hectare vineyard is at an elevation of 130-210 metres and has north facing slopes on g\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003erey clay soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 9 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is as typical of the Lower Yarra Valley as Lusatia Park is of the Upper Yarra. But it has a particular flavour and texture on the back-palate and finish, with a faint honeysuckle\/cashew note; on retasting (several times) grapefruit also struck a blow.\u003cspan data-mce-fragment=\"1\"\u003e Drink by: 2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eVery light yellow hue; straw and almond aromas, a trace of malt and almond essence. A richer, fuller, rounder wine than higher-altitude Yarra chardies, fruit-sweet and generous, ample and overt. Delicious wine and a traditional, generously flavoured chardonnay. (From the winery vineyard on the Warramate Hills). Drink: 2017–2027.\"  \u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"\u003c\/strong\u003eFrom one of Yarra Valley's modern, marquee vineyards, one could say. It feels like 2016 is shaping up well for Yarra chardonnay, for mine. Recent iterations of Giant Steps single vineyard wines really are for 'when you absolutely, positively, got to kill every motherf*%ker in the room; accept no substitutes”, to rework a quote. This is great drinking.\u003c\/p\u003e\n\u003cp\u003eIt's sleek and understated, touched by mealy, vanilla notes, cool across the palate but stains it gently with a slip of fruit-gentle creamy oak-cashew savouriness-spice. Pretty perfume shows delicate apple, nectarine and citrus scents given character from fleeting marzipan, flint and sweet spice complexity. It's moreish, succulent, just a touch sweet fruited, lingers well. Not quite the drive of the 2015s, perhaps a little underpowered\/lacking tension, but has a pleasing, gentle feel. Nice drinking.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 93 points\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\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSexton vineyard\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\" alt=\"Giant steps Sexton Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\"\u003eSexton\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Lower Yarra Valley)\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\u003cp\u003eLocated on the steep slopes of the Warramate Ranges, alongside the vineyards of iconic Yarra producers Yarra Yering and Coldstream Hills, the Sexton Vineyard is in one of the most revered pockets of the Valley. Being well up the Range's north-facing slopes, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough, rocky clay base. Bunch yields set naturally low in this environment, resulting in intensely flavoured fruit with high skin-to-juice ratio. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe clonal selection of Pinot Noir off this site includes the G5V15 clone, which responds well to the warmer conditions and sunlight exposure to produce juicy and plush wines. The Pinot Noir produced from Sexton have a lovely texture, with dark cherries and plums, sweet spice notes and youthful tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe predominant Chardonnay clones are GinGin and Mendoza which produce hens and chickens (large and small grapes on the same bunch), which results in high white tannin and phenolic content to balance the citrus flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eLocation: \u003c\/strong\u003e\u003c\/span\u003eWarramate Ranges, Gruyere            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: \u003c\/span\u003e130-210 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e:\u003c\/span\u003e North facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e:\u003c\/span\u003e 30 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\u003eGrey clay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e:\u003c\/span\u003e Gingin, Mendoza, 277, 96, 76, 78     \u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePinot Noir Clones: \u003c\/strong\u003e\u003c\/span\u003eMV6, G5V15, Abel, POM5, D\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\" alt=\"Gint steps Vineyard Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\" alt=\"Giant Steps Yarra Valley Range\"\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":42896843276529,"sku":"","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-sexton-vineyard-chardonnay-2016.jpg?v=1696804642"},{"product_id":"giant-steps-sexton-vineyard-chardonnay-2015","title":"Giant Steps Sexton Vineyard Chardonnay 2015","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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\"A complex, multi-message bouquet hinting of the (relative) richness of the palate; unashamedly lower Yarra Valley with layers of grapefruit and white peach flesh and skin.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe\u003cspan\u003e Sexton\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard\u003c\/span\u003e is located at \u003cspan data-mce-fragment=\"1\"\u003eGruyere\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein the Lower Yarra Valley and \u003cspan data-mce-fragment=\"1\"\u003ewas \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eplanted in \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1997\u003c\/span\u003e. \u003c\/span\u003e\u003cspan\u003eThe 30 hectare vineyard is at an elevation of 130-210 metres and has north facing slopes on g\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003erey clay soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 9 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eThe Sexton chardonnay vineyard was planted in 1997. It's at Gruyere in the lower valley. It turns out terrific chardonnay. This is rich, fine, seamless, quartz-like. It's complex in an integrated way; no bells, whistles or alarms but plenty going on regardless. Grapefruit and white peach, spent matches buried into the fruit, a smoky mineralogy. It turns the power on but is long and gorgeous – and it'll be better again in 12-24 months\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2017-2024+\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Mattinson, The Wine Front – 95+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA complex, multi-message bouquet hinting of the (relative) richness of the palate; unashamedly lower Yarra Valley with layers of grapefruit and white peach flesh and skin. Drink by: 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\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\"\u003eSexton vineyard\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Giant steps Sexton Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\"\u003eSexton\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Lower 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\u003eLocated on the steep slopes of the Warramate Ranges, alongside the vineyards of iconic Yarra producers Yarra Yering and Coldstream Hills, the Sexton Vineyard is in one of the most revered pockets of the Valley. Being well up the Range's north-facing slopes, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough, rocky clay base. Bunch yields set naturally low in this environment, resulting in intensely flavoured fruit with high skin-to-juice ratio. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe clonal selection of Pinot Noir off this site includes the G5V15 clone, which responds well to the warmer conditions and sunlight exposure to produce juicy and plush wines. The Pinot Noir produced from Sexton have a lovely texture, with dark cherries and plums, sweet spice notes and youthful tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe predominant Chardonnay clones are GinGin and Mendoza which produce hens and chickens (large and small grapes on the same bunch), which results in high white tannin and phenolic content to balance the citrus flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eLocation: \u003c\/strong\u003e\u003c\/span\u003eWarramate Ranges, Gruyere            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: \u003c\/span\u003e130-210 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e: \u003c\/span\u003eNorth facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e:\u003c\/span\u003e 30 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 data-mce-fragment=\"1\"\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e: \u003c\/span\u003eGingin, Mendoza, 277, 96, 76, 78     \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones:\u003c\/span\u003e \u003c\/strong\u003eMV6, G5V15, Abel, POM5, D\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\u003ch3\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\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\"\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":42896843342065,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-sexton-vineyard-chardonnay-2015.jpg?v=1696804473"},{"product_id":"giant-steps-tarraford-vineyard-chardonnay-2017","title":"Giant Steps Tarraford Vineyard Chardonnay 2017","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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\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\"Very impressive elemental chardonnay that has a striking singularity that equates to immense purity. The palate is all succulence and swagger combined, the result is tension and depth.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e Tarraford\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard \u003c\/span\u003e\u003cspan\u003eis located in a protected valley at\u003c\/span\u003e\u003cspan\u003e Tarrawarra\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan\u003ein the lower Yarra Valley. The 8.5 hectare Vineyard, planted in 1988, has a discrete microclimate that is cooler than neighbouring sites and a diversity of aspect (north, south and east facing) and clones provide multifaceted winemaking opportunities. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"P58 clone. Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 8 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Lower Yarra Valley, P58 clone, fermented in French puncheons (20% new), matured for 10 months. Hints of chaff and wheat on the bouquet; intense grapefruit flavours lead the way on the palate, with complexity rocky acidity\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"More savoury and nicely expressed stony and biscuity nuances on the nose that have a lime peel and lime juice edge. Very impressive elemental chardonnay that has a striking singularity that equates to immense purity. The palate is all succulence and swagger combined, the result is tension and depth. Drink this across the next 6 years.\" \u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Warmest of all the sites of Giant Steps coterie of vineyards. Shows in the extra generosity in this wine, but it's by a degree, and you'd likely have to be tasting them side-by-side as myself and GW had the pleasure of doing. Still, it's got some pep. Get up and go chardonnay. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRipe apple, lemon curd, scents of faint, wet stones. Palate is ample, juicy, almost fleshy but for the licks of minerally tartness of acidity. Has some white chocolate notes, almost the texture of just melted chocolate bar, soft and long, stains the palate gently, the finish perky and fresh. It's one of those lip-licking, moreish chardonnays, and will be hard to put down. Yep\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018-2025+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front – 94 points\u003c\/strong\u003e\u003c\/span\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\"\u003eTarraford vineyard\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsTarrafordVineyard_1024x1024.jpg?v=1689424570\" alt=\"Giant Steps Tarraford Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsTarrafordVineyard_1024x1024.jpg?v=1689424570\"\u003eTarraford\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Lower 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\u003e\u003cspan\u003eLocated in a protected valley, Tarraford Vineyard has a discreet microclimate that is cooler than neighbouring sites. Although located in a warmer part of the valley, the Chardonnay at Tarraford is planted on the cooler south facing slope and tucked into the central vale of the vineyard. This vineyard produces Chardonnay with high natural acids, expressing itself through its characteristically long palate, fine tight structure and a zesty lemon\/grapefruit finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eLocation: \u003c\/strong\u003e\u003cspan style=\"color: #000000;\"\u003eTarrawarra\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003e     \u003c\/span\u003e       \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 \u003cspan style=\"color: #000000;\"\u003e100 metres     \u003c\/span\u003e     \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e:\u003c\/span\u003e North, south and east facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e:\u003c\/span\u003e 8.5 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e:\u003c\/span\u003e 1998                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e: Grey \u003c\/span\u003eclay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eChardonnay Clones: \u003c\/strong\u003e\u003cspan style=\"color: #000000;\"\u003eP58, 96, 548  \u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePinot Noir Clones: \u003c\/strong\u003e\u003c\/span\u003eMV6, 667, 828\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eSyrah Clones:\u003c\/span\u003e \u003c\/strong\u003eRD67 (Red Dog)\u003cbr\u003e\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\u003ch3\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\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\"\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":42896843473137,"sku":"","price":66.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-tarraford-vineyard-chardonnay-2017.jpg?v=1696807126"},{"product_id":"giant-steps-tarraford-vineyard-chardonnay-2015","title":"Giant Steps Tarraford Vineyard Chardonnay 2015","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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\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\"The fragrance of the bouquet has the allure of great red Burgundy, making you loath to leave the aromas and move on to the palate. When you do, you won't be disappointed, for a silken wave of luscious (all things are relative) multifaceted stone and citrus fruits await your arrival, and don't let you down.\"  James Halliday\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e Tarraford\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard \u003c\/span\u003e\u003cspan\u003eis located in a protected valley at\u003c\/span\u003e\u003cspan\u003e Tarrawarra\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan\u003ein the lower Yarra Valley. The 8.5 hectare Vineyard, planted in 1988, has a discrete microclimate that is cooler than neighbouring sites and a diversity of aspect (north, south and east facing) and clones provide multifaceted winemaking opportunities. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 9 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The fragrance of the bouquet has the allure of great red Burgundy, making you loath to leave the aromas and move on to the palate. When you do, you won't be disappointed, for a silken wave of luscious (all things are relative) multifaceted stone and citrus fruits await your arrival, and don't let you down. Drink by 2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eThought it might be about time we covered the final 2015 Giant Steps individual vineyard wine to arrive on the doorstep. This is the restrained one. The seamless one. It is quite monumentally gorgeous. It just gets everything right, and adds a few flourishes for good measure. It tastes of ginger and custard apples, (subtle) struck match and a complex arrange of stone fruits. It's one of those wines, though, where it feels churlish to pinpoint the flavours; it's elegant, seductive and long, and there's very little more you can request\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2016-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, light yellow hue, the nose is subtly complex, cashew nutty, gently nougat-like, and the palate is rich and yet refined, delicate, delicious. Its understated power explodes and carries long on the palate. Superb. Drink: 2016-2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\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\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\"\u003eTarraford vineyard\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsTarrafordVineyard_1024x1024.jpg?v=1689424570\" alt=\"Giant Steps Tarraford Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsTarrafordVineyard_1024x1024.jpg?v=1689424570\"\u003eTarraford\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Lower 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\u003e\u003cspan\u003eLocated in a protected valley, Tarraford Vineyard has a discreet microclimate that is cooler than neighbouring sites. Although located in a warmer part of the valley, the Chardonnay at Tarraford is planted on the cooler south facing slope and tucked into the central vale of the vineyard. This vineyard produces Chardonnay with high natural acids, expressing itself through its characteristically long palate, fine tight structure and a zesty lemon\/grapefruit finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eTarrawarra            \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 100 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e:\u003c\/span\u003e North, south and east facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e:\u003c\/span\u003e 8.5 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e:\u003c\/span\u003e 1998                       \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 Clones: \u003c\/strong\u003e\u003c\/span\u003eP58, 96, 548  \u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones:\u003c\/span\u003e \u003c\/strong\u003eMV6, 667, 828\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eSyrah Clones:\u003c\/span\u003e \u003c\/strong\u003eRD67 (Red Dog)\u003cbr\u003e\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\u003ch3\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\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\"\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":42896843505905,"sku":"","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-tarraford-vineyard-chardonnay-2015.jpg?v=1696807040"},{"product_id":"giant-steps-wombat-creek-vineyard-chardonnay-2017","title":"Giant Steps Wombat Creek Vineyard Chardonnay 2017","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A super flinty, cool-climate Yarra chardonnay. This is a wine with layers of complexity, plenty of satisfying fruit presence, some light herbal cooler notes and hints of cucumber. The palate has beautiful textural layering and shape. Long and seamless with great depth. It is also packed with interest. A tangy finish.\"  James Suckling\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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I10V1 clone. Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 8 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The highest of the Upper Yarra Valley vineyards, I10V1 clone, fermented in French puncheons (20% new), matured for 10 months. Apple and peach blossom aromas, and a very long and intense palate. A most attractive contrast of white peach and grapefruit and a cleansing finish\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A super flinty, cool-climate Yarra chardonnay. This is a wine with layers of complexity, plenty of satisfying fruit presence, some light herbal cooler notes and hints of cucumber. The nose has grapefruit, candied lemons and white peaches. The palate has beautiful textural layering and shape. Long and seamless with great depth. It is also packed with interest. A tangy finish. Drink or hold.\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Slightly dusty, sulfury overtones over subdued fruit aromas. There's a nutty, almond or malty aroma note, while the palate is very dry and restrained, with good intensity and length. The sulfur could be subduing it just a little, especially on the nose. Still the quality shines through. This has more to give in time. Drink: 2018-2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pack a few drongos into the bunged up ute, mate, we're sucking back tinnies all the way to Wombat Creek, ya flamin' galah. Almost the last fruit that comes into the Giant Steps winery. Altitude, age of vines, new vineyard, all conspiring here. Stellar new release. Chardonnay looks tops from 2017.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFlint, halva, faint wet stone notes, some green apple, some faint buttery notes. Clatters through the palate, lively and refreshing, shows some leesy nuttiness, cool acidity staying perky and alert through the wine. Finishes with incredible velocity of acidity, tart and citrus rind feeling, with a faint stain of malty-nougat stuff. Live wire, interesting, good\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018-2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\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\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\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsWombatcreekvineyard_1024x1024.jpg?v=1689403277\" alt=\"Giant steps Wombat Creek Vineyard\" 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 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\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;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e: \u003c\/span\u003eI10V1     \u003cbr\u003e\u003cstrong\u003e\u003cspan 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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\" alt=\"Gint steps Vineyard Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\" alt=\"Giant Steps Yarra Valley Range\"\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":42896843571441,"sku":"","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-wombat-creek-chardonnay-2017.jpg?v=1696807323"},{"product_id":"grosset-piccadilly-chardonnay-2006","title":"Grosset Piccadilly Chardonnay 2006","description":"\u003cp\u003e\"Although Jeffrey Grosset has been canonised by Riesling fanatics, he's not half bad at Chardonnay either. He makes a fine wine from Piccadilly (Adelaide Hills) fruit, showing grapefruit and tropical fruit aromas, a creamy palate and well-integrated new oak.\"  Andrew Caillard MW\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Shy, delicate melon and stone-fruit aromas, subtle and understated. Palate has tangy, citrusy acidity, which carries and underlines the wine. Grapefruity, clean and fresh, soft and intense, line and length, very dry - almost salty, savoury finish and aftertaste. Great flavour, really builds along the palate, which is terrifically long. Very rewarding.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2006 Grosset Piccadilly Chardonnay has a characteristic tightness of structure, restraining the flavours in a tight coil that time will only slowly release. The cedary oak is subtle considering the wines youth – with a mere whisp of cedar setting off its cool tropical flavours. It has a delicate white peach, nectarine and grapefruit flavours and some slatey, minerally notes and crisp, cleansing acidity on an ultra-dry finish. There is a richness and concentration of flavour, weight and power too. The wine promises complexity once the vibrance of youth is replaced by a creamy texture and satisfying mouthfeel. As with previous Piccadilly Chardonnays, the 2006 needs a couple of years to show its best but holds that peak for some considerable time. If however, this description already appeals to you, Jeff suggests you don't wait!\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Grosset\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eLight yellow, bright and restrained. Shy, delicate melon and stone-fruit aromas, subtle and understated. Palate has tangy, citrusy acidity, which carries and underlines the wine. Grapefruity, clean and fresh, soft and intense, line and length, very dry - almost salty, savoury finish and aftertaste. Great flavour, really builds along the palate, which is terrifically long. Very rewarding. Could age well, too.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A beautifully fresh, understated, refined wine of tremendous underlying complexity. Melon and stone-fruit aromas, grapefruit in the mouth, clean and savoury at the finish. It really builds through the marvellously long palate.\" \u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eGourmet Traveller Wine Jun\/Jul 2008, Top New Releases – 96 points  \u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eRipe stone fruits and flashy oak aromas are evident in this complex wine; more citrus comes through on the palate, and there is great drive through to the ample, yet fine, long and minerally finish.\"   \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This respected label is still at the top of the tree where Australian chardonnays are concerned. It's got all the flintiness, nuts and nectarines you might expect in a $50 chardonnay as well as a succulent sourness. It goes brilliantly with fancy seafood like Tassie scallops.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eGreg Duncan Powell, The Sydney Morning Herald Weekend\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 alt=\"Jeffrey Grosset\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JeffreyGrosset_1024x1024.png?v=1681621137\" 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\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\/p\u003e\n\u003cp\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\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845111537,"sku":"","price":95.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Grosset-Piccadilly-Chardonnay-2006_64ab4ebd-d70a-4006-a9bf-e4b3484b5700.jpg?v=1696815320"},{"product_id":"grosset-polish-hill-riesling-2015","title":"Grosset Polish Hill Riesling 2015","description":"\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\"A riesling of extraordinary concentration, but in the most delicate, refined way imaginable – characteristics suggested by the lovely aroma and confirmed by the powerful, fine, luscious, absolutely bone-dry palate. This is as good as Australian riesling gets at present.\"  Chris Shanahan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA meticulously hand-tended vineyard matched by the same attention to detail in the winery, combined with an unusually cool, mild summer which heralded the earliest picking date in 35 years has resulted in a remarkable Grosset Polish Hill Riesling for Grosset. As you'd expect from this wine, it's quite shy in its infancy, though still with distinct chalky, minerally aromatics. It is amazingly intense showing shaley minerally flavours with a hint of lime juice, tightly coiled around a steely backbone, persistent, deep, and long. The finish is linear, crisp and ultra dry yet with impeccable balance. While it will improve immeasurably with time in the bottle that balance gives it an approachability especially when consumed with a platter of natural oysters or a dish of poached whiting fillets with a squeeze of lime.\"  \u003cstrong\u003eGrosset\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"An exemplary wine, perhaps with more character and individuality at this age than most Polish Hills. Its piercing and faintly spicy bouquet of lime, lemon and sweet floral notes reveals notes of citrus rind, gunflint and minerals. It's long and very dry, with a powerful, explosively concentrated presence of fruit that delivers an almost chardonnay-like fatness before culminating in an austere, smoky finish of exceptional length, savoury quality and focus. Perhaps the finest wine under this label?”\u003cstrong\u003e  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A riesling of extraordinary concentration, but in the most delicate, refined way imaginable – characteristics suggested by the lovely aroma and confirmed by the powerful, fine, luscious, absolutely bone-dry palate. This is as good as Australian riesling gets at present\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eChris Shanahan, 'Good food' The Canberra Times– 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The floral bouquet is still to fully open its wings and fly, but the palate makes you spring to attention, its natural acid structure providing a superb framework for the fruit to clamber all over. As you come back again and again, the purity and balance of the flavours shine even more brightly, the length and balance immaculate, lime, lemon and a hint of apple exactly pitched\u003cspan data-mce-fragment=\"1\"\u003e. It is a finer wine than the joyous Springvale. 12.7% alc. Drink by 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Delicacy, grace and understated character define an exceptionally pure and pristine Polish Hill whose greatness is declared as much by what it is not as what it is. Mouth-enveloping texture declares the ancient soils of Polish Hill. Length is undeterred, line undeviating and sheer stamina and poise, breathtaking.\"  \u003cstrong\u003eTyson Stelzer, Wine Business Monthly (WBM) - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, pale yellow hue; the aroma is brilliantly fresh and pristinely clean, with citrus and blossom-like fruit precisely framed. The palate is very fine and delicate, yet intense and long. It's tightly focused and undeveloped. A wine of great delicacy, which looks to have a very bright future. Drink: 2015 – 2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e - 95 points \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's purity personified. This of course is what you would expect of a Grosset Polish Hill riesling, but this release presents a particularly intense portrayal of lemon and lime flavours, its slatey, spicy, zesty inflections crushed down and compounded into a chalk-like finish. It has power, it has length, and it is pristine. Drink: 2015 – 2025+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Intense nose. More obvious 'minerality' than the Springvale 2015. Crystalline with a great spread of refined fruit. Not a hint of sweetness. Much more reserved and a little more austere than the Springvale but admirably persistent. 12.7% Drink 2017-2027.\"   \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson MW – 17.5\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePolish hill vineyard\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetPolishHillVineyard_1024x1024.png?v=1681619991\" alt=\"Grosset Polish Hill Vineyard\" 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 alt=\"Grosset Vineyards Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetVineyardsMap_480x480.png?v=1681619563\" style=\"display: block; margin-left: auto; margin-right: auto;\" 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 alt=\"Jeffrey Grosset\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JeffreyGrosset_1024x1024.png?v=1681621137\" 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\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\/p\u003e\n\u003cp\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\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845144305,"sku":"","price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/grosset-polish-hill-riesling-2015.jpg?v=1696815901"},{"product_id":"grosset-polish-hill-riesling-2007","title":"Grosset Polish Hill Riesling 2007","description":"\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 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Terrific steely intent, this is a statement of the Polish Hill River sub-region's savoury power and precision.  Flinty nose, restrained and striking, smells like wet slate.  Sporting a fine and intense palate, Grosset has harnessed another winner, delivering concentration with marksman-like focus.  One for the long term.\"  Nick Stock\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eCareful work in the vineyard, especially with fruit thinning to compensate for the dry conditions leading up to harvest, meant that 2007 was yet another good year for 'Polish Hill' Riesling. With the fruit coming solely from the Grosset Polish Hill Vineyard, the wine is very much in the style that followers of Grosset have learnt to expect over the previous 26 vintages. It has gentle aromatics with some lemony, lime aromas, mouth-puckering zesty lime and slatey, minerally quartz characters, is tightly coiled on a lean, austere palate before a taut, racy finish that lingers long and ultra-dry. The 2007 Grosset Polish Hill Riesling has finesse, delicacy and balance and yet is bound in a stark, steely frame that time will transform. An extraordinary and seamless wine that has appeal now and one that should show that drought need not mean compromise.\"  \u003cstrong\u003eGrosset\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\"\u003c\/em\u003eA penetrative musky perfume of lime juice, lemon and piercing floral aromas precedes a long, juicy and tightly focused palate of exceptional length and concentration that culminates in a bracingly austere finish of brittle acidity. Beautifully controlled and presented\u003cspan data-mce-fragment=\"1\"\u003e, it reflects the extreme degree of additional attention received by this vineyard in a most challenging season. Drink 2019-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There is something about this that just says class. A superb aroma of lemon\/citrus, straw\/dried herbs and an extra dimension of flavour in the mouth. Lively acid adds to a mouth-watering finish that lingers long. Cellar for 10+ years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGourmet Traveller Wine Dec\/Jan 2008 - 95 points  \u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\"\u003c\/em\u003eIt may not have been a vintage to remember in most of South Australia, but this is a superb riesling\u003cspan data-mce-fragment=\"1\"\u003e that shows most of its opposition a clean pair of heels.  The nose is bright and appealing with lots of lemon-citrus aromas plus straw and dried-herb inflections.  The palate flavour is very intense and more complex than usual for a baby riesling.  It has dimension and distinction, finishing with mouth-watering acidity and a lingering, clean aftertaste.  It tastes as if it should age well but '07s should be treated warily in the cellar because of the heat and drought.  Best now to five years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Sydney Morning Herald\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003e– 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Australia's best riesling?  The '07 of this ultra consistent Clare Valley wine makes a convincing argument to support the proposition.  Its tight, steel-like nose has impressive essence and varietal purity.  Lime, floral and cinnamon-like aromas lead to a rich mid-palate of elegant structure, ahead of a long finish of great finesse and presence. Ageing?  Yes, two to 10 years.\"  \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, The Age Epicure Uncorked  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Terrific steely intent, this is a statement of the Polish Hill River sub-region's savoury power and precision.  Flinty nose, restrained and striking, smells like wet slate.  Sporting a fine and intense palate, Grosset has harnessed another winner, delivering concentration with marksman-like focus. One for the long term.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, Wine Business Monthly – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Clare Valley winemaker Jeffrey Grosset must feel like the fastest gun in the west, as each year a slew of riesling producers try to capture his crown as the nation's leading exponent.  For now, Grosset has his reputation intact.  This is the most expensive riesling on the market and it is sensational\u003cspan data-mce-fragment=\"1\"\u003e: bone-dry with style and character.\"  \u003cstrong\u003eJeff Collerson, Daily Telegraph - Top Drop\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePolish hill vineyard\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetPolishHillVineyard_1024x1024.png?v=1681619991\" alt=\"Grosset Polish Hill Vineyard\" 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 alt=\"Grosset Vineyards Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetVineyardsMap_480x480.png?v=1681619563\" style=\"display: block; margin-left: auto; margin-right: auto;\" 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 alt=\"Jeffrey Grosset\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JeffreyGrosset_1024x1024.png?v=1681621137\" 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\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\/p\u003e\n\u003cp\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\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845242609,"sku":"","price":160.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/grosset-polish-hill-riesling-2007_c9015fed-843d-470a-a8c0-b94ab562d44f.jpg?v=1698968733"},{"product_id":"grosset-polish-hill-riesling-2004","title":"Grosset Polish Hill Riesling 2004","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 for 2004\u003cbr\u003ePhilip Rich Top 20 Wines of 2005 \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\"Indulge yourself. Australia's best riesling? There's lots of competition for the title, but Jeff Grosset's Clare Valley wine has to be a contender. The '04 is still a pup, slightly gassy, green-tinged and intense with lots of aromatic interest in the floral and spicy direction. The rich, round palate has superb integration of acidity and full body, with a clean, long, fine aftertaste.\"  Epicure Uncorked\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2004 Grosset Polish Hill is comparable in quality terms with the two most recent vintages of the wine although it resembles the 2003 in profile more than the 2002. Characteristically closed at present yet with hints of lime zest and savoury minerally aromas, it is intensely flavoured with pristine, freshly squeezed lime juice flavours before a long, distinctively lingering, dry finish. The 2004 Polish Hill has that characteristic lean, steely, tight structure, immense power, weight and persistence which suggests that it is built for the long haul.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Grosset\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Often slower to open up than its Watervale counterpart, this year the roles seem to be reversed, but without compromising the cellaring potential of this wine. Potent lime and apple blossom aromas flow through into the palate, where flecks of herb and slate add to the complexity of the long finish. Drink: Now-2014.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Top 100 Wines of 2004\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A restrained fragrance of mineral, wet stones and fresh flowers overlies a leesy, citrusy perfume that becomes more intense with time in the glass. Supple and silky, it's smooth and brightly flavoured, before finishing taut and steely. Slightly riper than usual, its long palate of pristine but slightly candied fruit is punctuated by a clean, bracing cut of austere, but racy acidity. Drink 2012-2016+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"While both the Gaia Cabernet 2002 – this is close to the best Grosset Cabernet yet and is well worth tracking down – and Watervale Riesling could have made my Top 20, it is the Polish Hill Riesling which really blew me away this year. This intense, focused, minerally and dry wine has wonderful purity of fruit as well as its trademark structure and backbone, ensuring that it will still be looking fresh in another ten years' time.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePhilip Rich, The Australian Financial Review Magazine – Top 20 Wines of 2005\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Indulge yourself. Australia's best riesling? There's lots of competition for the title, but Jeff Grosset's Clare Valley wine has to be a contender. The '04 is still a pup, slightly gassy, green-tinged and intense with lots of aromatic interest in the floral and spicy direction. The rich, round palate has superb integration of acidity and full body, with a clean, long, fine aftertaste.\"  \u003cstrong data-mce-fragment=\"1\"\u003eEpicure Uncorked  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 for 2004\u003cbr\u003ePhilip Rich Top 20 Wines of 2005 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePolish hill vineyard\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetPolishHillVineyard_1024x1024.png?v=1681619991\" alt=\"Grosset Polish Hill Vineyard\" 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 alt=\"Grosset Vineyards Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetVineyardsMap_480x480.png?v=1681619563\" style=\"display: block; margin-left: auto; margin-right: auto;\" 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 alt=\"Jeffrey Grosset\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JeffreyGrosset_1024x1024.png?v=1681621137\" 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\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\/p\u003e\n\u003cp\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\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845275377,"sku":"","price":175.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/grosset-polish-hill-riesling-2004.jpg?v=1696815541"},{"product_id":"grosset-polish-hill-riesling-2003","title":"Grosset Polish Hill Riesling 2003","description":"\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 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe 2003 Polish Hill Riesling is an e\u003c\/span\u003exemplary Clare riesling, whose intense, musky, rose garden perfume of apples, pears and lime juice reveals an underlying fragrance of wet slate and mineral. Concentrated and exceptionally long, it's searingly intense and citrusy, with forward, open flavours with a soft, juicy palate over a slatey foundation. Superbly fashioned, culminating in an austere, persistent and slightly chalky finish.\"  Jeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2003 Polish Hill Riesling is an outstanding example of this Australian classic. It has fragrant, floral aromas with hints of lime and lemon essence, is vibrant and juicy on the palate with a squeeze of tangy lime juice and distinctive minerality. As ever, the structure is tight and the wine is characteristically lean and steely with crisp, piercing acidity. There is also a touch of lime towards the end of that long, bone dry finish. It has more obvious weight, richness and concentration of flavour, is more generous now than usual and with minerality that lingers in a fashion rarely seen in rieslings outside Europe. Drink now to fifteen years.\"  \u003cstrong\u003eGrosset\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Grosset is most reluctant to compare the 2002 and 2003 vintages in quality terms, because the weather (and the resulting style) was so different: the 2002s have exceptional finesse and length, the 2003s amazing mid to back palate flavour and character. But, overall, he says 2002 has to be seen as the one-in-20-year vintage it was, a truly great year. While I do not - could not - disagree\u003c\/span\u003e, I am bowled over by the 2003 Polish Hill, intense, fine and long, with beautiful acidity and fantastic mouthfeel. \u003cspan data-mce-fragment=\"1\"\u003eThe much richer, rounder 2003 Watervale more obviously fits the vintage mould. At the end of the day, it matters not which vintage or which vineyard you prefer. These are great wines made by a master. Drink by 2015.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Exemplary Clare riesling, whose intense, musky, rose garden perfume of apples, pears and lime juice reveals an underlying fragrance of wet slate and mineral. Concentrated and exceptionally long, it's searingly intense and citrusy\u003cspan data-mce-fragment=\"1\"\u003e, with forward, open flavours with a soft, juicy palate over a slatey foundation. Superbly fashioned, culminating in an austere, persistent and slightly chalky finish. Drink: 2015-2023\u003c\/span\u003e.\" \u003cstrong\u003e Jeremy Oliver - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A very similar wine to this year's Mesh, this is another wonderful Polish Hill riesling, with apple and lime-leaf and blossomy pear flavours all showing themselves – all built on the slatey backbone that characterises the label. It's restrained and yet generous, with the flavours swirling and mingling together into one – it's gorgeous, with flare and finesse to burn. Drink: Now-2014.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinefront Monthly - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePolish hill vineyard\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\"\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 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\"\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\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\/p\u003e\n\u003cp\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\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845308145,"sku":"","price":185.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/grosset-polish-hill-riesling-2003.jpg?v=1696815416"},{"product_id":"grosset-springvale-watervale-riesling-2015","title":"Grosset Springvale Watervale Riesling 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Grosset Springvale Riesling may sit somewhat in the shadow of its \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePolish Hill \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esibling but it is in its own right one of the benchmark rieslings of the Clare Valley. It is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length. The first vintage of the Grosset Springvale Riesling was produced in 1981.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Classic release. Takes life in its stride, feeling thoroughly unforced from go to whoa, and yet its combination of prettiness, softness, and bursting flavour places it straight in tip top territory. Blossomy citrus, chalk, fennel and steel notes convey the message, but its real class is in the wiring, the surge, the electricity it generates.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"'Springvale has come into its own' says Jeff, reflecting on his careful choice of site and how the result has been a surprise. 'Springvale covers just 6 hectares of a much larger property at Watervale. Planted to exactly mirror the limestone below, the aim was to produce a typical Watervale riesling. However, as the vines matured and the roots hit Mintaro slate buried deep below the limestone, recent vintages have expressed a unique site-specific, more mineral profile.'\u003c\/p\u003e\n\u003cp\u003eThere are attractive lime and lemon blossom aromas with an underlying chalky minerality; a supple mid-palate showing more generosity than its sibling, yet tight and fine, leading to an expressive finish that is vibrant, crisp and has wonderful length. It's neatly balanced, minerally and delightfully dry. Perfect with grilled calamari, white fish or roast chicken salad.\"  \u003cstrong\u003eGrosset\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Classic release. Takes life in its stride, feeling thoroughly unforced from go to whoa, and yet its combination of prettiness, softness, and bursting flavour places it straight in tip top territory. Blossomy citrus, chalk, fennel and steel notes convey the message, but its real class is in the wiring, the surge, the electricity it generates. Drink to: 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Halliday Wine Companion \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e- 97 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\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Reminiscent of some of the Polish Hills of yesteryear, this tightly focused and deeply layered riesling reveals a piercingly fragrant bouquet of lime juice, lavender, white peach, pear and apple underpinned by suggestions of chalk dust and tropical fruit. It's mouth-wateringly flavoured with layers of fruit and chalkiness, coating the palate towards its trim, taut and almost bone-dry finish of searingly fresh, nervy citrusy acids. Wonderfully balanced and complete – a true long-term style of purity and texture\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003c\/strong\u003eBobby dazzler of a wine. Soft and easy-going but strung with tense flavour from the back palate onwards. The finish is a sheer burst of impressive flavour, without being too cutting. It's not a challenging wine. It's a pristine, blossomy, chalky one. Fennel notes add something extra. Classic\u003cstrong data-mce-fragment=\"1\"\u003e. \u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eDrink 2015-2030.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep and intense: concentrated pear fruit. Fruit fruit fruit, in fact; waiting to unwind in the years to come. So powerful, chewy and deep on the tongue too. Super long and mouth-sucking. Needs five years to realise its full potential.”\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Tim White, Australian Financial Review – 95(96) points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A vintage of benchmark line and phenomenal length, creating a fragrant Springvale laced with airy lemon blossom, talc, lime juice and granny smith apple. This is a season of concentration, purity and structure, with a decisive and enduring acid line and mouthfilling mineral texture that captures the limestone and slate subsoils of the highest site in Watervale.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Wine Business Monthly (WBM) - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Palish yellow hue. \u003cspan data-mce-fragment=\"1\"\u003eThe aroma is very young and fresh, restrained and minerally, with rocky, almost earthy notes over lemon pith and lemon juice aromas and flavours, which are mouthfilling and voluminous, almost rich and quite concentrated. There's a semblance of sweetness, which is probably just the rich, ripe fruit doing the talking. This has the makings of a superb wine with some age. Drink 2015-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSpringvale vineyard\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\" alt=\"Grosset Springvale Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\"\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe Grosset Springvale Vineyard is a six‑hectare, organically certified vineyard situated off Springvale Road in the Clare Valley. It is a hilltop site \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eat one of Watervale's highest elevations (460 metres above sea level),\u003c\/span\u003e\u003cspan\u003e with high exposure to sunlight. The vineyard is part of a much larger property at Watervale, however, the balance of the property is being progressively returned to native vegetation as greater species diversity facilitates natural pest and disease management.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyard is relatively close-planted at 2,500 vines per hectare and produces an average of just two-and-a-half bottles of wine per vine. The vineyard comprises three clones of Riesling, Clone GM110 (tight bunches, floral, Germanic and spiced), Clone 156 (rare clone from Jesuit inspiration, loose bunch, mellow, spiced, limes, steely) and Clone GM198 (most commonly used in Australia; spiced, luscious, generous). The sturdy and resilient vines produce compact yellow-green bunches of moderate sized berries.\u003c\/p\u003e\n\u003cp\u003eThe Springvale Vineyard is a unique viticultural site due to its geology, relative isolation and high altitude. The thin topsoils are red loams interspersed with shale over limestone and, atypical for this sub-region,  the vines are deeply rooted into slate bedrock. This formation dates back many hundred million years. There is a north-south fault line on the eastern border that limits the vineyard's expansion.\u003c\/p\u003e\n\u003cp\u003eThe cool-fermented Grosset Springvale Riesling is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Grosset Vineyards Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetVineyardsMap_480x480.png?v=1681619563\" style=\"display: block; margin-left: auto; margin-right: auto;\" 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 alt=\"Jeffrey Grosset\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JeffreyGrosset_1024x1024.png?v=1681621137\" 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\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\/p\u003e\n\u003cp\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\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845373681,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Grosset-Springvale-Watervale-Riesling-2015.jpg?v=1696828043"},{"product_id":"grosset-springvale-watervale-riesling-2013","title":"Grosset Springvale Watervale Riesling 2013","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Grosset Springvale Riesling may sit somewhat in the shadow of its \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePolish Hill \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esibling but it is in its own right one of the benchmark rieslings of the Clare Valley. It is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length. The first vintage of the Grosset Springvale Riesling was produced in 1981.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Classic Clare Valley riesling, made by a master of attention to detail from immaculately tended vines in an excellent vintage. Light straw-green; it doesn't have the sheer elegance of the Polish Hill, but has exceptional power, intensity and length.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2013 Grosset Springvale Riesling shows some lime zest and lime blossom aromatics but there's more restraint than usual, almost a shyness. The palate has intense lime juice flavour, a hint of lemon and more pronounced savoury minerality, schisty, shaley character than previous years. It's tight, yet finely structured, with a taut, crisp, chalky minerality adding length to the ultra-dry finish. While this may be difficult to confirm, these intriguing qualities could be a reflection of the vines maturing, and the roots reaching the shale and slate below the limestone. This is an increasingly complex and serious riesling.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrosset\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Extraordinary. This is one of the best. Lean, long and dry. Enormous length and intriguing aftertaste. Subtle, refined and long. Exquisite aftertaste. Perfect.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJohn Jens – 18.8\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Classic Clare Valley riesling, made by a master of attention to detail from immaculately tended vines in an excellent vintage. Light straw-green; it doesn't have the sheer elegance of the Polish Hill, but has exceptional power, intensity and length\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Though the 2012 vintage was touted as one of Grosset's best, it looks as though 2013 will be equally impressive. More textural than recent Springvales with white flowers, lime concentrate and wet slate. Seriously powerful, but never oppressive, chalky, zesty and finely balanced. Drink 2013-2021.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJeremy Oliver – 95 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Very light colour; backward in every respect. The aromas are tight and ungiving at this stage. Fresh straw-like scents, a hint of yeastiness, taut and nervy, and tightly bound. It doesn't show as much overt lime citrus character as its sibling Polish Hill in 2013. The palate is restrained, taut and very dry, with a slight puckering touch of phenolic grip. Good length and line. This needs time and will mature superbly. Drink: 2015–2025.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Good intensity on the palate. Apples and lemon zest. Rosewater and lime. Alcohol seems to be rising from it. Texture is good. The apple notes almost feel a little cidery at this early stage. Generous fragrance, up and about. Finish is spritzy, limey, yeasty. Excellent persistence. It's not an absolute \"great” Grosset Springvale but it is clearly a very good one. Drink: 2012 - 2022+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSpringvale vineyard\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Grosset Springvale Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\"\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe Grosset Springvale Vineyard is a six‑hectare, organically certified vineyard situated off Springvale Road in the Clare Valley. It is a hilltop site \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eat one of Watervale's highest elevations (460 metres above sea level),\u003c\/span\u003e\u003cspan\u003e with high exposure to sunlight. The vineyard is part of a much larger property at Watervale, however, the balance of the property is being progressively returned to native vegetation as greater species diversity facilitates natural pest and disease management.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyard is relatively close-planted at 2,500 vines per hectare and produces an average of just two-and-a-half bottles of wine per vine. The vineyard comprises three clones of Riesling, Clone GM110 (tight bunches, floral, Germanic and spiced), Clone 156 (rare clone from Jesuit inspiration, loose bunch, mellow, spiced, limes, steely) and Clone GM198 (most commonly used in Australia; spiced, luscious, generous). The sturdy and resilient vines produce compact yellow-green bunches of moderate sized berries.\u003c\/p\u003e\n\u003cp\u003eThe Springvale Vineyard is a unique viticultural site due to its geology, relative isolation and high altitude. The thin topsoils are red loams interspersed with shale over limestone and, atypical for this sub-region,  the vines are deeply rooted into slate bedrock. This formation dates back many hundred million years. There is a north-south fault line on the eastern border that limits the vineyard's expansion.\u003c\/p\u003e\n\u003cp\u003eThe cool-fermented Grosset Springvale Riesling is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetVineyardsMap_480x480.png?v=1681619563\" alt=\"Grosset Vineyards Map\" style=\"display: block; margin-left: auto; margin-right: auto;\" 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\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\/p\u003e\n\u003cp\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\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845439217,"sku":"","price":82.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Grosset-Springvale-Watervale-Riesling-2013.jpg?v=1696827898"},{"product_id":"grosset-springvale-watervale-riesling-2010","title":"Grosset Springvale Watervale Riesling 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eMatthew Jukes Top 100 Australian Wines of 2011\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Grosset Springvale Riesling may sit somewhat in the shadow of its \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePolish Hill \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esibling but it is in its own right one of the benchmark rieslings of the Clare Valley. It is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length. The first vintage of the Grosset Springvale Riesling was produced in 1981.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Particularly stylish, with remarkable length and focus. Deeply layered and structured, its crystal-bright bouquet is scented with pear-drop and apple, lavender and white flowers backed by undertones of spice. Long and dusty, with a juicy presence of bright pear, apple and citrusy fruit, it's tightly supported by a fine dusty chalkiness, culminating in a profoundly persistent and truly dry finish punctuated by brittle acidity.\"  Jeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eThe 2010 harvest marks the 30th consecutive vintage of the Grosset Watervale Riesling. This single site wine is from the estate's six hectare 'Springvale' vineyard which is mainly on a gentle north-facing slope with red loamy soil over limestone at one of the highest parts of the Watervale subregion. The 2009 'Springvale' was outstanding and Grosset believes that this may be better.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2010 Grosset Springvale Riesling has lemon, lime blossom aromatics, intense pure tangy lime juice, is fine and impeccably focused, powerful and tight with mouth-watering zesty quartz minerality on a bone-dry finish that lingers. Layer after layer of flavour washes over the palate followed by an impeccably balanced, satisfying, taut grip. General Cellaring Guide: Enjoy now or cellar 5-12 years.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eGrosset\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Full-ish bright yellow; toasty bouquet now with some buttered toast aspects, gorgeous maturity is showing, the wine still taut and refined, discreet and subtle, but layered with the patina of bottle-age. It retains great delicacy on the tongue. Great wine.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points (Tasted Aug 2022)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eParticularly stylish, with remarkable length and focus. Deeply layered and structured, its crystal-bright bouquet is scented with pear-drop and apple, lavender and white flowers backed by undertones of spice. Long and dusty, with a juicy presence of bright pear, apple and citrusy fruit, it's tightly supported by a fine dusty chalkiness, culminating in a profoundly persistent and truly dry finish punctuated by brittle acidity.\u003c\/span\u003e Drink: 2022-2030.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003e  \u003c\/span\u003eJeremy Oliver – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"In 2010, Springvale is perfectly suited to the vintage conditions with a little less complexity than in 2009 but a far more genial and welcoming outlook. This means that, for once, you can crack on with a Grosset Riesling without feeling that you have committed a vinous sin and without me encouraging you too much. 2010 Polish Hill is also a stunner and I wouldn't blame you if you unscrewed a bottle of this wine too. Jeff's wines always act as a true barometer of the vintage and it is great to see that he has not built these 2010s up too much allowing them to flow effortlessly across the palate. They are a magical pair.”\u003cstrong data-mce-fragment=\"1\"\u003e  \u003cspan data-mce-fragment=\"1\"\u003eMatthew Jukes\u003c\/span\u003e, \u003cspan data-mce-fragment=\"1\"\u003e100 Best Australian Wines of 2011 \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It pushes on relentlessly through the mouth, with a bracing surge of mineral-bitten lemon and white pear flavours bonded by the welcomed physicality of a tightening, lengthening extract of somewhat sour-edged, zippy, almost fizzy acids that leave the mouth feeling dry, impressed and dying for more. It's seemingly fuller and richer than some Springvales, but its balancing structure and length pay homage to the pedigree. Once again it seems Mr Grosset can do no wrong with dry riesling. If Australia was riesling, I'd want Jeffrey to be Prime Minister. Drink to 2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eChris Plummer\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAustralian Wine Journal – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright straw-green; a generous bouquet and palate, with ripe citrus and tropical aromas and flavours; impeccable line, length and balance. Offers much now, yet more in the future\u003cspan data-mce-fragment=\"1\"\u003e. Drink Now – 2025.”  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"2010 was a warm to very warm vintage that looked to be an early season right from the start. Springvale was picked at the perfect moment to capture a pristine bouquet of lifted lemon and lime blossom and Pink Lady Apples. The palate has great poise, precision and persistence\u003cspan data-mce-fragment=\"1\"\u003e, albeit with a little more expression and richness at this age than the 2009. This will not be the longest-lived Watervale but it shows all the discipline that we have come to love from Grosset.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eEarly in its life, this is showing lime and grapefruit citrus, smells pithy and intense, and has some stony, savoury elements and fine sherbet-like notes too. The palate's dry and uncompromising, with lemon, lime and grapefruit citrus, some musky flavour, and fine, chalky texture – little green apple to close. Trainspotters will love the subtly styled proprietary bottle.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, Sydney Morning Herald Good Wine Guide - 93 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the six hectare Springvale Vineyard at one of its highest (and coolest) points in the north-eastern part of the Watervale district, which is planted on soft rock soils – red loam over limestone.  This leads on nose and palate with a seamless and prolonged delivery of mouthwatering lime and grapefruit, perfumed lime blossom and chalk dust, which adds a textural spine.  As you'd expect from Grosset it's possessed of crystalline purity and precision, making for a long, controlled, seemingly endless finish with breathtaking fluidity.  Broachable if intensely primary and youthful at this stage, with plenty in reserve.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSarah Ahmed\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e,  The Wine Detective\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Riesling's unique finesse and delicacy show in these two lovely but very different Clare Valley whites…Grosset's classic appeared in a masked tasting held by Jeir Creek's Kay Howell. This is perfection: classic Watervale (a Clare sub-region) floral and lime aroma; amazingly fine, gentle, juicy, limey palate and clean, fresh, lingering acidity.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eChris Shanahan\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTop 100 Australian Wines of 2011 - Matthew Jukes\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSpringvale vineyard\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Grosset Springvale Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\"\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Grosset Springvale Vineyard is a six‑hectare, organically certified vineyard situated off Springvale Road in the Clare Valley. It is a hilltop site\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eat one of Watervale's highest elevations (460 metres above sea level),\u003c\/span\u003e with high exposure to sunlight. The vineyard is part of a much larger property at Watervale, however, the balance of the property is being progressively returned to native vegetation as greater species diversity facilitates natural pest and disease management.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is relatively close-planted at 2,500 vines per hectare and produces an average of just two-and-a-half bottles of wine per vine. The vineyard comprises three clones of Riesling, Clone GM110 (tight bunches, floral, Germanic and spiced), Clone 156 (rare clone from Jesuit inspiration, loose bunch, mellow, spiced, limes, steely) and Clone GM198 (most commonly used in Australia; spiced, luscious, generous). The sturdy and resilient vines produce compact yellow-green bunches of moderate sized berries.\u003c\/p\u003e\n\u003cp\u003eThe Springvale Vineyard is a unique viticultural site due to its geology, relative isolation and high altitude. The thin topsoils are red loams interspersed with shale over limestone and, atypical for this sub-region,  the vines are deeply rooted into slate bedrock. This formation dates back many hundred million years. There is a north-south fault line on the eastern border that limits the vineyard's expansion.\u003c\/p\u003e\n\u003cp\u003eThe cool-fermented Grosset Springvale Riesling is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetVineyardsMap_480x480.png?v=1681619563\" alt=\"Grosset Vineyards Map\" style=\"display: block; margin-left: auto; margin-right: auto;\" 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\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\/p\u003e\n\u003cp\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\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845537521,"sku":"","price":89.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Grosset-Springvale-Watervale-Riesling-2010_d8c56d42-39d6-4553-b6c1-d13e7db57d68.jpg?v=1696826389"},{"product_id":"grosset-springvale-watervale-riesling-2009","title":"Grosset Springvale Watervale Riesling 2009","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2009\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Grosset Springvale Riesling may sit somewhat in the shadow of its \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePolish Hill \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esibling but it is in its own right one of the benchmark rieslings of the Clare Valley. It is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length. The first vintage of the Grosset Springvale Riesling was produced in 1981.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"There's a strength to this Grosset Springvale Riesling that is compelling. The strength comes from the wine's length. Though you could argue that it's a textural thing too. Of course the flavours are along lime juice and slate lines, with gentle notes of apple blossoms too. But the flavours aren't the thing. It's the drive and the thrust and the mouthfeel that makes you want to keep putting it in your mouth, over and over.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eThe 2009 vintage will mark the 29th consecutive vintage of Grosset Watervale riesling, referred to in recent years as 'Springvale' after the estate-owned vineyard. With its listing as one of the 'Top 5 Most Collected Australian White Wines' by Wine Ark plus the reaffirmation of its 'Excellent' rating by Langtons, both in August this year, Grosset Springvale appears to have finally arrived. One thing the 2009 vintage shows in particular is that it continues to resemble the Polish Hill more than ever before, certainly in terms of quality and finesse. The 2009 vintage appears to have outstanding potential. Certainly, Grosset is grinning quietly.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2009 Grosset Springvale is quite closed and restrained at present, has pure intense lemon juice and lime flavours with slatey, minerally notes, is powerful, tight and steely with taut, dry, mouth-puckering acidity that lingers. It is fine and succulent with a zesty persistence that takes the wine deep and long.\"\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eGrosset\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Full-ish yellow colour; lovely balance of toasty developed and fresh floral aromas, no kerosene, the palate rich and full, generously flavoured thanks to age development, with superb balance and persistence. Gorgeous wine, nearly fully mature. At its best now.\"  \u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 97 points (Tasted Aug 2022)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Fine and stylish, long and chalky, with first-rate freshness and focus. It's already very open, with a perfume of lavender, fresh pear and lime juice lifted by a profound spiciness. Its elegant and piercingly fresh palate of tangy, crystalline fruit overlies a sherbet-like chalkiness and underlying lemony notes, finishing bright and clear. Drink: 2021-2029.\"  \u003cstrong\u003eJeremy Oliver – 97 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Jeffrey Grosset is known around the globe as a past master when it comes to Riesling. That this is the 29th vintage comes as no surprise. Fragrant lime, herb and spice aromas lead into an incisive and tightly focused palate, with delicious lime and green apple fruit coursing through to the finish. From Clare Valley Drink to 2020 with steamed mussels.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Top 100 of 2009 \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Some pear and banana, but also deep, searing lime: a touch of blue cheese (all good). Seriously deep. Plenty on the palate: the essence of Clare riesling\u003cspan data-mce-fragment=\"1\"\u003e. Will build in bottle and very young.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTim White, Australian Financial Review – 94 (96) points [10\/10 enjoyment in seven or so years]\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe long, cool growing season of 2009 afforded Jeffrey Grosset the luxury of picking this wine slightly earlier than usual, a decision that he describes as 'controversial.' Bucking the trend of rising alcohol among many growers in recent vintages, Grosset's finished wine dispels any uncertainty – this is \u003c\/span\u003ea pristine, beautifully poised, green apple and lime accented Riesling with great minerality. An extremely fine vintage for Springvale and one that will be very long-lived\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's a strength to this Grosset Springvale Riesling that is compelling. The strength comes from the wine's length. Though you could argue that it's a textural thing too. Of course the flavours are along lime juice and slate lines, with gentle notes of apple blossoms too. But the flavours aren't the thing. It's the drive and the thrust and the mouthfeel that makes you want to keep putting it in your mouth, over and over\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2009 – 2015.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2009 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSpringvale vineyard\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Grosset Springvale Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\"\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Grosset Springvale Vineyard is a six‑hectare, organically certified vineyard situated off Springvale Road in the Clare Valley. It is a hilltop site\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eat one of Watervale's highest elevations (460 metres above sea level),\u003c\/span\u003e with high exposure to sunlight. The vineyard is part of a much larger property at Watervale, however, the balance of the property is being progressively returned to native vegetation as greater species diversity facilitates natural pest and disease management.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is relatively close-planted at 2,500 vines per hectare and produces an average of just two-and-a-half bottles of wine per vine. The vineyard comprises three clones of Riesling, Clone GM110 (tight bunches, floral, Germanic and spiced), Clone 156 (rare clone from Jesuit inspiration, loose bunch, mellow, spiced, limes, steely) and Clone GM198 (most commonly used in Australia; spiced, luscious, generous). The sturdy and resilient vines produce compact yellow-green bunches of moderate sized berries.\u003c\/p\u003e\n\u003cp\u003eThe Springvale Vineyard is a unique viticultural site due to its geology, relative isolation and high altitude. The thin topsoils are red loams interspersed with shale over limestone and, atypical for this sub-region,  the vines are deeply rooted into slate bedrock. This formation dates back many hundred million years. There is a north-south fault line on the eastern border that limits the vineyard's expansion.\u003c\/p\u003e\n\u003cp\u003eThe cool-fermented Grosset Springvale Riesling is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetVineyardsMap_480x480.png?v=1681619563\" alt=\"Grosset Vineyards Map\" style=\"display: block; margin-left: auto; margin-right: auto;\" 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\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\/p\u003e\n\u003cp\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\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845570289,"sku":"","price":92.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Grosset-Springvale-Watervale-Riesling-2009.jpg?v=1696823054"},{"product_id":"grosset-springvale-watervale-riesling-2007","title":"Grosset Springvale Watervale Riesling 2007","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Grosset Springvale Riesling may sit somewhat in the shadow of its \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePolish Hill \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esibling but it is in its own right one of the benchmark rieslings of the Clare Valley. It is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length. The first vintage of the Grosset Springvale Riesling was produced in 1981.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Looks very smart. Full of citrussy, blossomy fragrance and not light on for flavour, the pulse of it beating strongly through the finish. Crisp, clean,  tangy and long. Picture perfect young Clare riesling.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"2007 marked the third vintage of our Watervale Riesling in which the fruit was exclusively from the Springvale Vineyard. Located in the north-eastern corner of the Clare Valley's Watervale sub-region and at its highest point, the Grosset Springvale Vineyard has a thin crust of topsoil over a soft limestone base. It is the classic red loam over limestone \"soft rock\" profile for which the Watervale sub-region has become famous. It is therefore no surprise that the Springvale quality Vineyard has proven to be a site for producing fruit of outstanding and with an abundance of flavour and the name change celebrates and acknowledges this fact. Springvale may eventually rival the now famous Grosset Polish Hill Vineyard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eIt is delicately fragrant with a touch of talc, intensely limey with some lemony notes and immaculate purity of fruit, juicy and succulent yet tightly structured, weighty, before a long, zesty dry finish. To many, it will be much more immediately appealing than the 'Polish Hill' and enjoyed young for its refreshing, cleansing tanginess and mouth-watering varietal concentration. The combination of quality of an outstanding site and Grosset's uncompromising approach to viticulture and winemaking, assures that it will also age gracefully.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrosset\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Tightly focused, austere and chalky, this lightly tropical, floral and lemony young riesling has a fragrant bouquet and a juicy, linear palate whose peachy fruit is tightly wound around a minerally spine of powdery phenolics. It finishes long and steely, with a taut and bracing acidity\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2012-2015+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Compelling evidence of why Grosset is considered the king of Aussie riesling\u003cspan data-mce-fragment=\"1\"\u003e. Like a fresh spring morning in a lime orchard, with superb balance and length.\"  \u003cstrong data-mce-fragment=\"1\"\u003eKen Gargett,\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003eBrisbane\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Courier Mail – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Looks very smart. Full of citrussy, blossomy fragrance and not light on for flavour, the pulse of it beating strongly through the finish. Crisp, clean,  tangy and long. Picture perfect young Clare riesling. Drink: 2007-2014.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eFloral notes of passionfruit and citrus; more developed, generous and mouthfilling than the usual Grosset style; ripe citrus and tropical fruit. 13º alc. Drink Now – 2015.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eJeffrey Grosset's Polish Hill Riesling is arguably Australia's best, and most expensive, Riesling.  This is only a whisker behind, and it's still great value considering the quality.  \u003c\/span\u003eA benchmark Riesling from the master of the variety\u003cspan data-mce-fragment=\"1\"\u003e, it's intensely citrusy with a long, dry finish.  Great with stir-fried crab or Japanese food but be quick as both Grosset rieslings sell out fast.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWinsor Dobbin\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSydney Sun Herald\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSpringvale vineyard\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\" alt=\"Grosset Springvale Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\"\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Grosset Springvale Vineyard is a six‑hectare, organically certified vineyard situated off Springvale Road in the Clare Valley. It is a hilltop site\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eat one of Watervale's highest elevations (460 metres above sea level),\u003c\/span\u003e with high exposure to sunlight. The vineyard is part of a much larger property at Watervale, however, the balance of the property is being progressively returned to native vegetation as greater species diversity facilitates natural pest and disease management.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is relatively close-planted at 2,500 vines per hectare and produces an average of just two-and-a-half bottles of wine per vine. The vineyard comprises three clones of Riesling, Clone GM110 (tight bunches, floral, Germanic and spiced), Clone 156 (rare clone from Jesuit inspiration, loose bunch, mellow, spiced, limes, steely) and Clone GM198 (most commonly used in Australia; spiced, luscious, generous). The sturdy and resilient vines produce compact yellow-green bunches of moderate sized berries.\u003c\/p\u003e\n\u003cp\u003eThe Springvale Vineyard is a unique viticultural site due to its geology, relative isolation and high altitude. The thin topsoils are red loams interspersed with shale over limestone and, atypical for this sub-region,  the vines are deeply rooted into slate bedrock. This formation dates back many hundred million years. There is a north-south fault line on the eastern border that limits the vineyard's expansion.\u003c\/p\u003e\n\u003cp\u003eThe cool-fermented Grosset Springvale Riesling is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Grosset Vineyards Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetVineyardsMap_480x480.png?v=1681619563\" style=\"display: block; margin-left: auto; margin-right: auto;\" 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 alt=\"Jeffrey Grosset\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JeffreyGrosset_1024x1024.png?v=1681621137\" 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\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\/p\u003e\n\u003cp\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\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845603057,"sku":"","price":89.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/grosset-springvale-watervale-riesling-2007.jpg?v=1696822878"},{"product_id":"grosset-springvale-watervale-riesling-2005","title":"Grosset Springvale Watervale Riesling 2005","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBest Riesling, The Penguin Good Australian Wine Guide 2007 \u003cbr\u003eMatthew Jukes Top 100 Australian Wines of 2006 \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Grosset Springvale Riesling may sit somewhat in the shadow of its \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePolish Hill \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esibling but it is in its own right one of the benchmark rieslings of the Clare Valley. It is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length. The first vintage of the Grosset Springvale Riesling was produced in 1981.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Brilliant length, brilliant regional typicity, aflame with lime and slate and ringing with spices and tropical flourishes and various other exotic temptations. Gorgeously pure and clean and long, and ready to rip any time from now.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2005 Grosset Watervale Riesling is very much in the mould of previous vintages of this wine – especially those since 2002. Quality is up, however, and this wine is the best since 2002 and at this stage looks to be the equal of that vintage. It has greater intensity and more finesse than most of the Grosset Watervale Rieslings. The 2005 is fragrant with some floral hints and lemony, limey aromas; has intense lemon, lime flavours with underlying minerality; tight structure, before a long finish featuring fine, crisp, drying acidity. Although it is lean (almost austere) and powerful, it is still juicy, generous and fleshy. As usual, many will find it more approachable at a much younger age than the Grosset Polish Hill, and it will improve with medium-term cellaring. This is the 25th consecutive release of the Grosset Watervale Riesling, this year produced entirely from riesling grown in the Springvale vineyard.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGrosset\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This is a magical riesling. The haunting fragrance suggests dried flowers, stone-fruit blossoms and minerals; the palate is creamy-textured, flawlessly balanced and precise, with impressive concentration but also supreme delicacy. A delicious array of refined flavours linger on and on. Quality: 5 glasses. Previous outstanding vintages: All of them.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell \u0026amp; Huon Hooke, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Penguin Good Australian Wine Guide 2007 - 96 points and Best Riesling  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"2005 is obviously the best Clare riesling vintage since the brilliant, but unusually late and cool 2002 season that created wines of such unusual perfume and intensity. Most of the 2005 rieslings I have tasted to date share an openness and a brightness; a rare purity of fruit and a wonderful balance with natural acids. They are dangerously easy to drink now, but should cellar with great distinction. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom Grosset's new Springvale vineyard at an altitude of 460 metres in Watervale comes his 2005 Watervale Riesling. Its red loam soil overlies limestone and Mintaro slate, and Grosset's fastidious approach to viticulture results in crops of exceptional evenness and intensity. To taste the 2005 release and realise that the vines responsible for it are only seven years old is a remarkable thing. They are planted close for riesling, at 2000 vines per hectare, and in 2005 produced a startling 7.5 grams per litre of natural acidity. While many Australian winemakers have become rather artful at adding acids to their wines, few would argue against the notion that the best acid is natural acid. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA stylish and tightly presented riesling with balance, brightness and focus. Its pristine perfume of lime juice and lemon rind reveals undertones of tropical fruit and stonefruit. Laced with suggestions of melon and peach, its fine, taut and minerally palate is underpinned by fine, powdery phenolics, delivering almost an opulent expression of primary citrus-like flavour. Terrific persistence and chalkiness; a top effort. Drink 2013-2017+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver, www.onwine.com.au - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Jeff fashions serious Rieslings for his knowing audience. The beautiful 2005 vintage has allowed the Watervale cuvée to show very well in its youth. Buy it – this is GREAT wine.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMatthew Jukes - 18.5\/20 points and \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTop 100 Australian Wines of 2006 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis is winemaker Jeffrey Grosset's 25th riesling vintage and it's a cracker.\u003c\/span\u003e The Watervale is vibrant and lively with a nose of lime and crunchy apples and pears. Those characters follow through on the palate, building to a tangy crispness with its ultra-fresh lemony acidity finish. All-in-all, a racy wine.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Jane Faulkner, The Age\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Brilliant length, brilliant regional typicity, aflame with lime and slate and ringing with spices and tropical flourishes and various other exotic temptations. Gorgeously pure and clean and long, and ready to rip any time from now. Drink: 2005-2013.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Winefront Monthly - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Jeffrey Grosset is a modern-day legend in the world of riesling, and rightly so. His 2005s are right on song. The Polish Hill was preferred over the Watervale, but not by much. The Watervale is a little more doughy on the nose, more peach-blossom than citrus, very long with a bone-dry almost salty finish, like sucking on a pebble. Caillard described it as aromatic, elegant wine with a quartz-like minerality and lovely texture. Both are well worth cellaring for 12 plus years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAustralian Gourmet Traveller Wine - \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eTop 100 Australian Wines of 2006 - Matthew Jukes\u003cbr\u003eBest Riesling - The Penguin Good Australian Wine Guide 2007 \u003cbr\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\"\u003eSpringvale vineyard\u003c\/strong\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\" alt=\"Grosset Springvale Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetSpringvaleVineyard_1024x1024.png?v=1681696920\"\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Grosset Springvale Vineyard is a six‑hectare, organically certified vineyard situated off Springvale Road in the Clare Valley. It is a hilltop site\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eat one of Watervale's highest elevations (460 metres above sea level),\u003c\/span\u003e with high exposure to sunlight. The vineyard is part of a much larger property at Watervale, however, the balance of the property is being progressively returned to native vegetation as greater species diversity facilitates natural pest and disease management.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is relatively close-planted at 2,500 vines per hectare and produces an average of just two-and-a-half bottles of wine per vine. The vineyard comprises three clones of Riesling, Clone GM110 (tight bunches, floral, Germanic and spiced), Clone 156 (rare clone from Jesuit inspiration, loose bunch, mellow, spiced, limes, steely) and Clone GM198 (most commonly used in Australia; spiced, luscious, generous). The sturdy and resilient vines produce compact yellow-green bunches of moderate sized berries.\u003c\/p\u003e\n\u003cp\u003eThe Springvale Vineyard is a unique viticultural site due to its geology, relative isolation and high altitude. The thin topsoils are red loams interspersed with shale over limestone and, atypical for this sub-region,  the vines are deeply rooted into slate bedrock. This formation dates back many hundred million years. There is a north-south fault line on the eastern border that limits the vineyard's expansion.\u003c\/p\u003e\n\u003cp\u003eThe cool-fermented Grosset Springvale Riesling is renowned for its aromatic complexity, pure fruit flavours and mouth-watering slatey acidity. The wine is fresh and mineral, typified by lemon curd, lime and chamomile aromas and generous flavours. A classic acid cut runs through the core, providing superb line and mineral length.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Grosset Vineyards Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GrossetVineyardsMap_480x480.png?v=1681619563\" style=\"display: block; margin-left: auto; margin-right: auto;\" 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 alt=\"Jeffrey Grosset\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JeffreyGrosset_1024x1024.png?v=1681621137\" 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\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\/p\u003e\n\u003cp\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\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845635825,"sku":"","price":96.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/grosset-springvale-watervale-riesling-2005_5ea02f9b-e28a-4675-b89c-02df3ff4bc9e.jpg?v=1698969002"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/collections\/b2_ee02c2de-5a0d-4a4f-8e98-08c7d21653f6.jpg?v=1654494173","url":"https:\/\/canterburywines.au\/collections\/australian-whites.oembed?page=11","provider":"Canterbury Wines","version":"1.0","type":"link"}