{"title":"award winning wines","description":"","products":[{"product_id":"altesino-brunello-di-montalcino-docg-1995-1500ml","title":"Altesino Brunello di Montalcino DOCG 1995 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwarded Due Bicchieri (Two Glasses) by Gambero Rosso Vini d'Italia, Italy's most influential wine publication  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSet amongst the eastern hills of Montalcino near Siena stands the imposing structure of the 15th-century-built Palazzo Altesi, home to the Altesino winery. The building overlooks the 100 hectare estate, approximately half of which comprise vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"One of my favorite Tuscan estates, Altesino's wines are consistently among the finest of the region.\"  Robert Parker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Altesino Brunello di Montalcino is made from 100% of the local Sangiovese grape referred to as Brunello or Sangiovese Grosso. It is a DOCG wine and must be be aged five years before release. The wine must also spend at least two years in wooden barrels and age at least four months in the bottle. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The Brunello '95 is equally impressive (as the '95 Altesino Brunello di Montalcino Montosoli), although its characteristics differ. It, too, needs to breathe for a while to unfirl its bouquet of liquer cherries and hints of vanilla. Prominent acidity and tannins on the palate do not seriously disrupt the general harmony.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGambero Rosso Vini d'Italia - Due Bicchieri (Two Glasses)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The dark ruby\/purple-colored, outstanding 1995 Brunello di Montalcino offers a sensational bouquet of dried herbs, incense, licorice, and ripe, jammy strawberry, cherry, and red currant fruit. Opulent on the palate, with sweet, intense, berry fruit, this lush, ripe, evolved Brunello is ideal for drinking over the next 7-8 years. One of my favorite Tuscan estates, Altesino's wines are consistently among the finest of the region. Drink 2000-2008.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRobert Parker, The Wine Advocate – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eGambero Rosso - Two Glasses  \u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eAbout Montalcino\u003c\/h3\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eMontalcino, located in the province of Siena and situated just below the area of Chianti, is Tuscany's most famous wine region.\u003c\/span\u003e It surrounds the town of Montalcino and is the warmest and driest area in Tuscany, which allows the Sangiovese grapes (commonly referred to as Brunello in this area) to achieve maximum ripeness.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eMontalcino covers 24,000 hectares, 15% of which is occupied by vineyards. The site is approximately a square bordered by rivers Ombrone, Asso, and Orcia. \u003c\/span\u003eThe range of slopes with various exposure, the extremely hilly terrain, and the varying elevations from 120m to 650m above sea level create distinctive microclimates.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eThe two main wines that are produced from Sangiovese in Montalcino are Brunello di Montalcino\u003c\/span\u003e (DOCG) and Rosso di Montalcino (DOC). Brunello di Montalcino (known as Brunello for short) was granted DOCG status in 1980, while Rosso di Montalcino was granted DOC status starting with the 1984 vintage.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eBrunello di Montalcino\u003c\/span\u003e must be aged five years before release. The wine must spend at least two years in wooden barrels and age at least four months in the bottle. The Riserva wine must age at least 6 months in the bottle, and is released a year later onto the market.\u003c\/p\u003e\n\u003cp class=\"mc-my-4\"\u003e\u003cspan\u003eRosso di Montalcino is a wine to be enjoyed earlier and need only be aged for one year before release.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" alt=\"wine region map of tuscany\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tuscany_wine_regions_600x600.jpg?v=1716341500\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eTuscany Wine Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Altesino winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Altesino_1024x1024.png?v=1670912215\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSet amongst the eastern hills of Montalcino near Siena stands the imposing structure of the 15th century-built Palazzo Altesi, home to the Altesino winery. The building overlooks the 100 hectare estate, approximately half of which comprises vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px; margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eAltesino has always been a leader among Montalcino estates, unafraid of innovation. The estate pioneered the technique of aging its IGT wines in small French oak barrels, limiting the time spent in oak to enhance each wine's personality. The resulting wines were a groundbreaking improvement over those produced by traditional methods. No longer overwhelmed by wood, they were able to display the unique characteristics of the fruit, with softened tannins and perfect balance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px; margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eNot content to rest on its laurels, Altesino became the first Montalcino estate to introduce the concept of cru wines, made with a special selection of grapes from a single vineyard. Its Montosoli Brunello (Brunello di Montalcino\u003cspan style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; float: none; word-spacing: 0px;\"\u003e Montosoli DOCG), named after the prestigious vineyard, was the first of these wines and is still considered among the region's finest. Elegance, finesse, and a fruitier, richer style are the trademarks of Altesino's wines and have earned the estate a position among the very top producers of Brunello. This achievement is even more impressive considering Brunello is perhaps the most recognized Italian appellation.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px; margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe estate vineyards (approx 50 hectares) comprise six plots - Altesino in the north (17ha, 220m elevation), Macina in the north-east (9ha, 250m elevation), Cerbaia (2ha, 285m elevation) and Montosoli (5ha, 275m elevation) in the north-west, Pianezzine (6.5ha, 250m elevation) in Castelnuovo dell'Abate, and Velona (6.5ha, 180m elevation) in Castelnuovo dell'Abate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"Altesino Winery Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AltesinoWineryMap_480x480.png?v=1670911965\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694342385,"sku":"","price":525.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Altesino-Brunello-di-Montalcino-1995-DOCG-1500ml_98ffc067-8e0b-466f-9410-0d703d0b16b1.jpg?v=1695606763"},{"product_id":"ata-rangi-pinot-noir-2017","title":"Ata Rangi Pinot Noir 2017","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling Top 100 Wines of the World 2019\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Wines of 2020\u003c\/span\u003e\u003cbr\u003eJames Suckling Top 100 Wines of New Zealand 2019\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ci\u003e\"\u003c\/i\u003eOffering graceful power and immense complexity. It's elegant and sophisticated on the palate with exceptional depth and concentration.\"  Sam Kim\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\"\u003c\/em\u003eOffering graceful power and immense complexity, the wine shows dark cherry, dark mushroom, floral, fragrant spice and toasted almond characters on the nose with nuances of charcuterie and floral. It's elegant and sophisticated on the palate with exceptional depth and concentration, seamlessly structured by silky tannins, finishing impressively long and engaging\u003cspan data-mce-fragment=\"1\"\u003e. At its best: 2021 to 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSam Kim, Wine Orbit – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Really pristine fruit aromas here with such pure, ripe red cherries and roses, as well as gently earthy and spicy nuances. Very fresh, precisely ripe and a pinot you can sit and just breathe in for days. The palate has a velvety layer that few others manage to find; silky at the core, succulent in the center and delivering such vibrant, red-cherry flavors in a long, pristine and fresh, red-cherry finish. Drink or hold. Screw cap.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, Jamessuckling.com - 98 points and Top 100 Wines of the World 2022 and \u003c\/strong\u003e\u003cstrong\u003eTop 100 Wines of New Zealand 2019\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep red\/purple colour. The bouquet is at first reserved and shy with dominant dried herb, straw-bale and undergrowth aromas. Some cherry aromas began to emerge after extended airing. The wine emerged as full-bodied and strong, with abundant tannins. There is a core of sweet fruit within. It has only just begun building the fragrant bouquet that will almost certainly emerge in time. On day two: a glorious wine had blossomed, with a wonderful complexity of deep-set dark cherries, spices and dried herbs, adding up to a beguiling fragrance. The same flavours saturate the palate which is concentrated and profound, the tannins soft and ample, the persistence long. It all adds up to a prognosis of a long and rewarding life ahead. (This wine needs air, and responds well to tasting from a large-bowl glass). \u003cspan data-mce-fragment=\"1\" property=\"minValue\"\u003e2020\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e–\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" property=\"maxValue\"\u003e2034.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From extremely low-yielding, organic vines, this flagship Pinot, which sees 30% whole bunch and a native yeast fermentation, is beautifully expressive. Complex, harmonious and elegant, it ripples with pristine, brambly fruit, dried flowers, spices, river stone minerality and a savory, meaty nuance. The palate is silky, with crystalline acidity and laced with fine, chalky tannins. Still a baby, this needs a decanter to drink now but will age well through 2040.\"  \u003cstrong\u003eChristina Pickard, Wine Enthusiast – 96 points and Top 100 Wines of 2020 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A Kiwi classic that lives up to it s lofty reputation despite a vintage that presented challenges. Supple, accessible wine with plum, dark berry, spice, anise, dried herb, savoury and spicy oak flavours. Complex with a fine, tannic backbone balanced against restrained fruit sweetness. Perhaps not quite as much power and density as usual but still offers good potential. Drink: 2019-2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Straight off, I like this vintage. It's kind of cool and minty, but with a rosy perfume, smoky brown spices, and something like sarsaparilla over a typical red cherry base. Tight, gently sappy, savoury and autumnal, with a distinct earthy\/mineral feel, a persistent fine rasp of kitten's tongue tannin, and a long sweet tangy orange and spice laced finish, firm stroke of tannin carrying it on. Well sophisticated. Yes. Drink: 2021-2032+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Wines of 2020\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Suckling Top 100 Wines of the World 2019\u003c\/span\u003e\u003cbr\u003eJames Suckling Top 100 Wines of New Zealand 2019\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one percent of New Zealand's annual grape crush but is home to 10 percent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centered on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, vintage, or clonal selection, or all of the above, results in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694506225,"sku":"","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2017_846314dd-2da3-43b7-a2fc-d8dad6c8bda3.jpg?v=1747722474"},{"product_id":"ballast-stone-estate-shiraz-2002","title":"Ballast Stone Estate Shiraz 2002","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTop 100 of the 2004 Sydney International Wine Competition \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Shaw family have been wine grape growers since 1975 when they first planted vines in the foothills of McLaren Vale. Then came the decision to produce wine under their own label and a site at Currency Creek (a little south of McLaren Vale) was chosen. In November 2000, John Loxton was appointed winemaker, bringing with him a wealth of knowledge and experience from his 19 years at Maglieri Wines - where he had won numerous Australian and International trophies.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eResults came swiftly, with the 2001 Ballast Stone Estate shiraz winning gold at the prestigious Visy Board 2002 Great Australian Shiraz Challenge. It was the fifth placed wine at 18.5 points (only 10 gold medals were awarded) out of 217 entries from throughout Australia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWell, the follow-up 2002 is if anything a better wine and with a little time in the cellar will be magnificent. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Rich, ripe berry, cool climate Shiraz. Lovely nose. On the palate, nice and viscous. Quite thick, although some talcum like tannins. The kind of tannins that will evolve very well. This is a very good, very young Shiraz and it dealt with the food without any problem. I'd love to have some of this wine in my cellar. Not perfect yet because of those tannins, but this will evolve into a very fine wine.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSteve Flamsteed, 2004 Sydney International Wine Competition Top 100 Judge\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A spicy, fleshy Shiraz. It was a lovely match with the roast pork. Soft, ripe and approachable. Seductively lush. The vanillin oak characters did stick out a bit especially on the finish, but give it a bit of time and you will have a lovely food wine.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePeter Forrestal, 2004 Sydney International Wine Competition Top 100 Judge\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This shiraz is a mellow, generous type of Aussie red with no rough edges. Smelling of ripe blackberries and raspberries, it also has a hint of vanillan oak to it, but fruit character dominates. In the mouth it's smooth and tasty with friendly soft tannins in support.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, The AgeEpicure  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Powerful blackberry and plum, with a spicy, savoury extension to the finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 90 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A well-crafted wine with a meaty\/nutty nose that is developing nicely. The palate is fresh and fragrant. The fruit is not obviously defined but there is a good savoury tannic backbone to give balance.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWinestate Magazine  ★★★★(★)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTop 100 of the 2004 Sydney International Wine Competition \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BallastStoneEstate_1024x1024.png?v=1671613049\" alt=\"Ballast stone Estate\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BallastStoneEstate_1024x1024.png?v=1671613049\"\u003e\u003cspan\u003eThe Shaw family have been wine grape growers since 1975 when they first planted vines in the foothills of McLaren Vale. Then came the decision to produce wine under their own label and a site at Currency Creek (a little south of McLaren Vale) was chosen. In November 2000, John Loxton was appointed winemaker, bringing with him a wealth of knowledge and experience from his 19 years at Maglieri Wines - where he had won numerous Australian and International trophies.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694670065,"sku":"","price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ballast-stone-shiraz-2002_669ba98f-6e4c-424c-87a2-79fb8a1774da.jpg?v=1698965779"},{"product_id":"bellevue-estate-basket-pressed-shiraz-2017","title":"Bellevue Estate Basket Pressed Shiraz 2017","description":"\u003cp\u003e\"This basket press shiraz is made on site in Bellevue Estate's own micro winery. Fermented in small two tonne open fermenters prior to basket pressing with a limited release of only 600 to 1000 cases. After cold soaking, 10% of the juice is run off to intensify colour and flavours. The fermenters are hand plunged prior to traditional hand rachet basket pressing. All wine is matured in French and American oak hogshead barrels for eighteen months. The wine is made with minimal intervention with no added tannins or finings. \u003c\/p\u003e\n\u003cp\u003eThe 2017 Bellevue Estate Basket Press Shiraz is a medium body Shiraz with delicious harmony of fruit, spice and oak. The opulent flavours are seductive and addictive: dark berries and chocolate and good oak including lashings of vanilla - delicious silky tannins and a long finish - you won't be able to stop at a single glass! A must try if you like Australian basket press shiraz - especially at this price!\"  \u003cstrong\u003eBellevue Estate\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRunner Up – Edinburgh Shiraz Challenge\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eSilver Medal – Boutique Wine Awards\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eSilver Medal – Australian Small Winemakers Awards\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eSilver Medal – Winewise Small Vigneron Awards\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – London International Wine Challenge\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – Great Australian Shiraz Challenge\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – Royal Adelaide Wine Show\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – Perth Royal Wine Show\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BellevueEstate_1024x1024.png?v=1672183819\" alt=\"Bellevue Estate\"\u003e\u003c\/p\u003e\n\u003cp\u003eBellevue Estate is a family owned winery in the township of McLaren Vale. They produce only one product, a single vineyard Bellevue Estate Basket Pressed Shiraz. The wine \u003cspan data-mce-fragment=\"1\"\u003eis a regular winner at the Edinburgh Shiraz Challenge and the recipient of awards at other top national wine competitions such as the Great Australian Shiraz Challenge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cspan data-mce-fragment=\"1\"\u003eBellevue Estate Vineyard and Winery are located on the main street road in the township of McLaren Vale. The\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003e Vineyard is planted to ten acres of Shiraz. Owner\/winemaker\/viticulturist Corey Vandeleur hand planted both the original five acre north\/south facing vineyard and in 1977, the\u003c\/span\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003e remaining five acre east\/west facing vineyard (with Calius cuttings from Steve Maglieri's vineyard). \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003eThe vines sit on a foot of red and brown loam over lime and ironstone. With a vacant 20 acre cash crop on the seaward side, the vineyard enjoys the benefit of the cooling afternoon sea breezes provided by the St Vincent Gulf to compliment the warm ripening days.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003eIn 2007, declining prices for contract-grown grapes led to the decision to build a winery on the main street in front of their vineyard. In that same year they made their first vintage. All wine is made on site in the micro winery. The wine is fermented in small two tonne open fermenters prior to basket pressing with a limited release of only 600 to 1000 cases. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003eCorey Vandeleur\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003e\"Corey Vandeleur's venture may be a small one, but it has been planned to the last degree, and backed by Corey's very impressive history in winemaking. While he has no formal qualifications, he was born and bred in McLaren Vale, and began as a cellar hand at Maglieri Winery in 1990, where he remained for the next seven years; next a vintage at Geyser Peak, in California; thence to South Africa; next three vintages in Bordeaux. A decade at Hardys Tintara followed before he created the Bellevue Estate label.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695194353,"sku":"","price":29.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bellevue-estate-basket-pressed-shiraz-2017.jpg?v=1695771331"},{"product_id":"bests-great-western-bin-0-shiraz-2004","title":"Best's Great Western Bin 0 Shiraz 2004","description":"\u003cp\u003e\u003cstrong\u003eMatthew Jukes Top 100 Australian Wines of 2008 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBest's Wines is one of Australia's oldest family-owned wineries, with a history dating back more than 150 years. They produce three shiraz, the flagship Best's Thomson Family Shiraz, the iconic Best's Bin 0 Shiraz and the cornerstone Best's Bin 1 Shiraz. Best's Bin 0 Shiraz is sourced from four low-yielding Concongella Shiraz blocks established in 1966, 1970, 1992 and 1994.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"You will see the profound impact that the Great Western soil has on its favourite red grape, Shiraz, and it almost brings a tear to the eye. It is a privilege to be able to taste these wines and stain your teeth with its glory. And if you are remotely serious about collecting wine, the 2004 Bin 0 should be in your cellar.\"  Matthew Jukes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A wine with pedigree, classic Concongella Bin 0 Shiraz has long been recognized for it's distinctive regionality, elegance, balance and longevity. The 2004 is a deep vibrant crimson with a purple rim. Nose: Rich chocolate, blackberry and spice – a multitude of layers! The wine is wonderfully full-bodied and voluptuous. It is showing an abundance of blackberry, mulberry, spice and pepper notes on the palate and finishes with supple, silky tannins … bloody good! \u003c\/span\u003eBest Bin 0 since 1998! Perfectly balanced\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBest's Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Good red-purple; \u003c\/span\u003ea lovely wine, with great texture and silky mouthfeel; fine, savoury tannins are woven through the blackberry and plum fruit; perfectly judged oak.\u003cspan data-mce-fragment=\"1\"\u003e Drink Now-2034.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Viv Thomson continues to handcraft the most beautiful and authentic slices of Australiana in his back yard. Bin 0 is not the easiest wine to taste this early in its life, but you will see the profound impact that the Great Western soil has on its favourite red grape, Shiraz, and it almost brings a tear to the eye. \u003c\/span\u003eIt is a privilege to be able to taste these wines and stain your teeth with its glory. And if you are remotely serious about collecting wine, this bottle should be in your cellar\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMatthew Jukes – 100 Best Australian Wines 2008\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep red colour with a trace of purple. Aromas of cassis, berries, a touch of machine oil, but clean and youthful, with elegance and tight tannins, firm finish and length. Rhone-ish. Persuasive tannins. Drink: 2016–2031.\" \u003cstrong data-mce-fragment=\"1\"\u003e Huon Hooke, The Real Review - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very closed, musky and brooding, this deeply layered, dark and savoury shiraz has a strength and depth that belies its comparative elegance and tightness. It's deep, dark and ethereal, encapsulating powerful, densely packed dark meaty fruits that slowly emerge with scents of black pepper and a suggestion of mint. Underpinned by an iron-like rod of tannin, it's a long-term wine with a huge future\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Wines to shine at this tasting were… a wonderful dense, full-flavoured and very long\u003cspan data-mce-fragment=\"1\"\u003e 2004 Bests Bin 0…\"  \u003cstrong\u003eKen Gargett, Courier Mail\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A new Thomson Family shiraz now sits at the top of the Best's wine tree, but for many fans their heart will always remain with Bin 0. \u003c\/span\u003eIt's a classic\u003cspan data-mce-fragment=\"1\"\u003e. Best's reds come from some of the oldest vines in the state, dating back to the 1800s, revealing deep concentrated flavours and texture. The fruit is always the star. In Bin 0, lashings of fleshy, blackberry fruit, chocolate, liquorice, spice and background mocha oak are eloquently expressed, assisted by fine tannins.\"  '\u003cstrong data-mce-fragment=\"1\"\u003eMust have', The Age\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMatthew Jukes Top 100 Australian Wines of 2008 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe history of bin 0 \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Best's Bin 0\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sBin0_1024x1024.png?v=1672229993\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The evolution of Bin No 0 began more than 150 years ago when Henry Best planted vines at the Concongella Vineyard in 1868. We believe that Henry adopted from the start the style of labelling of the day. We started to move away from the use of European descriptors in the 1980s. However, our first Bin 0 Shiraz didn't appear until 1990.\u003c\/p\u003e\n\u003cp\u003eSo what makes this wine so special? It's always been produced from our oldest vines. The fruit is selected from the lower yielding blocks of the historic Concongella vineyard at Great Western. This vineyard is home to 19th- and 20th-century Shiraz plantings, which result in low-yielding, intensely flavoured fruit. We hand select, sort and ferment the fruit in small batches followed by intense barrel selection.\u003c\/p\u003e\n\u003cp\u003eBest's No. 0 is an Australian classic with an impressive pedigree of nearly 150 vintages. It is powerful yet elegant, complex yet harmonious, with many years of great vintages ahead of it yet. Bin 0 has been awarded \"Excellent” by Andrew Caillard MW within the esteemed Langton's Classification.\u003c\/p\u003e\n\u003cp\u003eWhen Viv Thomson started making Bin 0 decades ago, it was a different story to how the winery is run these days. His work in the cellar was done by candlelight, with limited electricity, no fermentation control, no new oak and horses carrying out lots of the back-breaking work in the vineyard.\"  \u003cstrong\u003eBest's Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Nursery Block contains 39 varieties and that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. In 1913 Henry Best dies at age 81 and is buried in the Great Western cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as ‘Exceptional' and Best's Bin 0 Shiraz as ‘Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695423729,"sku":"","price":115.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-great-western-bin-0-shiraz-2004.jpg?v=1695772489"},{"product_id":"bests-great-western-thomson-family-shiraz-2014","title":"Best's Great Western Thomson Family Shiraz 2014","description":"\u003cp\u003e\u003cstrong\u003eHalliday Wine Companion Wine Of the Year 2017\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in the 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being miniscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) are included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The palate is full-bodied and powerful, with fruit sweetness and tangy acid buried beneath masses of tannin, which firms up the finish. It's youthful, undeveloped and still emerging. It desperately needs time. It's a nascent wine of great potential which has been released far too young. Cellar it. It's a great wine.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\"Bottle no. 39 of 2200 tells part of the story, but the front label also has in demure typeface 'original 1867 plantings'. This is a ravishing wine with a velvet and satin mouthfeel, and a rainbow of black, purple and blue fruits. Supple tannins are somewhere in the mix, likewise French oak, but don't bother dissecting what is an exquisite wine. As a point of principle, I'm not going to give 100 points for a table wine, but if I were, this would get the nod. Drink by 2054.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is commonplace for wineries to release an icon wine for the first time saying it will only be released in the best vintages, but then releasing it virtually every year. Since 1992 (the first release), this wine has been made in 14 vintages, and not made in nine. Indeed, since 1999 it has only been made every second year.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt's obvious that the self-set standards have been stricter with a succession of highly qualified winemakers, none more so than present incumbent Justin Purser (and before him, Adam Wadewitz). The fruit selection is rigorous; some of the fruit from the 15 rows was discarded, replaced by fruit from mature vines grown by cuttings taken from the old block. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThat the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is open-fermented in small tubs, and matured for 18–24 months in French oak; there is no recipe for the percentage, nor for the percentage of new oak (usually around 50%, but can be higher). \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is handled with kid gloves in the winery. It is a truly glorious wine.\u003c\/span\u003e\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 99 points and 2017 Wine of the Year and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\"Deep, very youthful purple\/red colour. The bouquet opens with strong coconutty oak, with black fruits, espresso coffee and smoky, roasting pan complexities. The palate is full-bodied and powerful, with fruit sweetness and tangy acid buried beneath masses of tannin, which firms up the finish. It's youthful, undeveloped and still emerging. It desperately needs time. It's a nascent wine of great potential which has been released far too young. Cellar it. (This bottle was drinking best after being open for two days, a sure sign of long-term aging potential.) It's a great wine. Drink: \u003cspan data-mce-fragment=\"1\" property=\"minValue\"\u003e2023\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e–\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" property=\"maxValue\"\u003e2051.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A deeply flavoured and exotically spiced shiraz whose peppery, floral bouquet of pristine blackcurrants, mulberries and dark plums has a musky, cedary background and a hint of earthiness. Medium to full-bodied, it's long and luscious, retaining elegance along its fine, tightly crafted palate of pristine fruit, crunchy fine tannins and meaty undertones. Finishing spicy and savoury, it's likely to build richness and weight as it ages, becoming more meaty and leathery.\"  \u003cstrong\u003eJeremy Oliver - 96 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Exclusively sourced from the original 1867 Thomson Family Block, this is open fermented, basket pressed and spends 24 months in oak. Under screwcap, this may well live forever – the inaugural 1992 was still looking good back in 2012 and I have no doubt this 2014 will be in rude health come 2036. Interesting to see that the colour is deeper than the Bin 0 – it's a deeper purple. This is more intense, more fragrant and even more impressive than the very good Bin 0, a step up from Business to First Class. There's more oak, less overt purple fruit sweetness, and a more chunky feel – it's thicker all round. That helps integrate the acidity too, giving the whole wine a different character, much more seriousness. The key takeaway is just how balanced it is – immediately swish and powerful and modern, but with a core of rich fruit and wow length. This tastes like special wine, regardless of the pricetag. Heck, you could even drink it now! Best drinking: 2016-2036+. Would I buy it? Please somebody buy me some.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAndrew Graham, Australian Wine Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan style=\"color: #000000;\"\u003eHalliday Wine Companion Wine Of the Year 2017\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Best's Thomson Family\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Best's Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. In 1913 Henry Best dies,  age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695522033,"sku":"","price":495.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-thomson-family-shiraz-2014.jpg?v=1747630132"},{"product_id":"bindi-composition-pinot-noir-2010","title":"Bindi Composition Pinot Noir 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Classic Bindi line, length and balance; a fragrant, scented bouquet, then red and black cherry fruit on the very long palate, the tannins superfine but reassuringly persistent.\"  James Halliday\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bindi is one of the icons of Macedon and one of the greatest small producers in Australia. The pinot noir is as remarkable, albeit in a very different idiom, as Bass Phillip.\"  James Halliday\u003c\/span\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"2010 Vintage: \u003c\/span\u003eA beautiful vintage offering purity, intensity, complexity, harmony and length. It has been an interesting journey working with the beautiful growing season of 2010, the even fermentations and the long lees ageing of the wines in barrel. I have heard many reports of the success and quality of the season from winemaking colleagues but as usual have tempered any expectations as the wines mature slowly in barrel. It is only now, post bottling of some and post racking and sulphuring of others, that the outcome is more defined and I feel comfortable in saying this is an outstanding vintage for Bindi. The true nature and quality of the wines will be revealed with half a dozen years in bottle but it is reasonable to say that these wines are very consistent with our usual style and have an deeply satisfying level of fruit and site purity and complexity. Tasting through the wines  recently with Stuart Anderson he was compelled to say \"These are the best wines Bindi has produced.\" That places high expectations on the wines. Maybe they will be met, maybe not. Regardless, it was very satisfying to hear and time will tell.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe nose provides bright red fruits (raspberry, cherry and strawberry), beautiful sweetness and perfume with complex earth and mineral elements. \u003c\/span\u003eThe level of fragrant, Pinot purity is quite wonderful and is enhanced by spicy barrel nuances. The palate is lavish and textural to begin then has mineral drive and grippy tannins. It is a balanced, firm and long wine. There is a delicious combination of flavour, texture and structure\u003cspan data-mce-fragment=\"1\"\u003e. It is a very pleasurable wine now but will be more complex and silky in five years time. This wine spent just under eleven months in barrel, 20% new and was on lees for nine months. \u003c\/span\u003eDiam cork closure.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eMichael Dhillon, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Crystal clear shortly after bottling; \u003c\/span\u003eclassic Bindi line, length and balance; a fragrant, scented bouquet, then red and black cherry fruit on the very long palate, the tannins superfine but reassuringly persistent\u003cspan data-mce-fragment=\"1\"\u003e. The wine verges on precosity, and its easy to see why it is released a year earlier than the other Bindi pinots. Drink by: 2017.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Restrained and elegant, this smooth, supple young pinot is scented with a musky bouquet of dark cherries, perfumed oak, blue flowers, mint and menthol. Very pretty and elegant, with reserved presence of bright, but youthful and withdrawn fruit supported by fine, crunchy tannin, it's juicy but also ethereal, spotlessly made and simply waiting its chance to flourish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points and Top Picks Of 2011\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJeremy Oliver's Top Picks Of 2011\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWines and vineyards\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Original Vineyard Pinot Noir (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Original Vineyard has over its history become known for its signature perfumed bouquet and silky, pure palate. This relatively quartz riddled, gently north sloping three acre vineyard produces very fine, spicy, fragrant wine that has high natural acidity and develops beautifully given 6-10 years careful cellaring. As it ages the depth of aroma increases in and the palate becomes increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block Five this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time. The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven. Production typically varies from 300-450 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiOriginlVineyardPinotLabel_100x100.png?v=1672312522\" alt=\"Bindi Original Vineyard Pinot Noir label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Block Five Pinot Noir (planted in 1992)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Block Five vineyard is about half of one hectare in size on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. The wine is always darker in fruit expression and immediately more spicy and earthy that the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. The wines from this vineyard require more bottle ageing to develop the same suppleness and delicacy as the Original Vineyard but even in their youth these wines are more profound. The wine spends 15-17 months in French barrels of which about 35% are new. This wine is never oak driven but can certainly benefit from a higher percentage of new oak without being dominated by sappy, smoky oak elements. Production typically varies from 150-200 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Block Five Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiBlockFivePinotNoirLabel_100x100.png?v=1672313500\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Kaye Pinot Noir (planted in 2001)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis special single vineyard (Block K) bottling is dedicated to Kaye Dhillon (1938-1985) and comes from two select parcels (from within the Block K vineyard) from our most elevated Bindi planting established in 2001. One Block K parcel of 115 clone Pinot Noir runs directly alongside Block 5 and the other parcel comes from the very top Block K rows of the MV6 clone Pinot Noir. This vineyard sits just below the end of the Mount Gisborne lava flow and is underpinned by ancient Ordovician period soils incorporating mudstone, sandstone, much quartz rock and clay with a covering of varying amounts of much younger, fine volcanic top soil. The selection for the Kaye Pinot Noir is limited to the best vats from the specific soil profiles and is generally between 70 and 150 dozen, vintage dependent.  These vines are managed in the usual Bindi way without herbicides or pesticides and utilise undervine cultivation and extremely rigorous hand canopy management from pruning to harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Kaye Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKayePinotNoir_100x100.png?v=1672314666\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBindi Dixon Pinot Noir (planted in 1998 and 2001)\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e[formerly called Bindi Composition Pinot Noir]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bindi Dixon Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The ideal of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor ageworthy as our individual vineyard wines. Even when the outstanding Block K vines are older we will continue to declassify sections or barrels from each vineyard and produce this wine. The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small open vats. The wine spends 11 months in French barrels, of which about 10-15% is new. Production varies from 500-700 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiDixonPinotNoirLabel_100x100.png?v=1672314797\" alt=\"Bindi Dixon Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDarshan planted in 2014 and Block 8 planted in 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Now for something out of left field. Since his father, Bill, set up Bindi in Victoria’s Macedon Ranges in the 1980s, Michael Dhillon has overseen a steady expansion and ongoing development of the property’s vineyards and winery. Today, with eight different sites – each located on the original property – at his disposal, Dhillon owns an extraordinary microcosm of Burgundy-inspired landscape within one of Australia’s coolest wine regions. His two latest sites are turning the expectations of Australian pinot noir on their heads. Over the summer of 2012\/2013 Dhillon began to survey and work the soil of what is now his Darshan vineyard, after the Indian name that his father dropped in Australia, becoming ‘Bill’. A mere acre in size, it’s largely planted in rows 1.1 m apart, with vines planted at 80 cm intervals. A small section is planted at double that density – a staggering 22,600 vines per ha. Two years later, on another site named Block 8, Dhillon planted another 1.9 acres in identical fashion. His objective, which he’s now finding the sites deliver without much manipulation, is for each vine to deliver around 400-500 grams of fruit! What kind of wine do you get with that? The nearest thing this country has produced to Chambertin, that’s what. Dhillon will release the first wines around 2022\/2023. There will be around 150 cases of each. These are game-changing wines.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJeremy Oliver\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Quartz Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt the upper end of the Chardonnay planting, where the quartz incidence in the soil is the greatest the fruit has extra complexity, finesse and intensity. This wine comes exclusively from this soil. This area is approximately half one hectare in size. The characteristics are similar in the Quartz Chardonnay to the Kostas Rind Chardonnay but all aspects are amplified here yet remain in complete harmony. The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%. Production varies from 150-250 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiQuartzChardonnayLabel_100x100.png?v=1672314933\" alt=\"Bindi Quartz Chardonnay Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Kostas Rind\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAn intense, mineral wine fully ripe but lean, taught and intense with savoury, creamy elements. Fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness are usual with a vibrant, tight, long palate highlighted by clean acidity, wonderful texture and fine length. The Kostas Rind Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Fermentation occurs without the addition of cultured yeast and the wine remains in barrel on yeast lees over winter with only a small amount of malo-lactic conversion taking place. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling. Production varies from 300-600 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the words of Bill Dhillon: \"Kostas Rind was a Lithuanian sage who epitomised wisdom and humility. From a migrant hostel in Albury, this mathematician and former professor was recruited to Ballarat Boys Grammar School. Kostas taught me much. He introduced me to wine. I was privileged to know Kostas and am very grateful for his influence. We continue to dedicate Bindi wines to Kostas.\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKostasRindChardonnayLabel_100x100.png?v=1672315092\" alt=\"Bindi Kostas Rind Chardonnay Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz is sourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. The specific parcel of vines this fruit comes from is at the highest block on deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed in order to capture fruit vibrancy and freshness whilst capturing the typical mouthfilling richness and length of the region. The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 10% new. The yield, harvest date and winemaking are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony. Production is typically 800 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiPyretteHeathcoteShiraz_100x100.png?v=1672315258\" alt=\"Pyrette Heathcote Shiraz Label\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiWines_40cb462f-b8a1-4dae-bfcd-5c258bcb9dc7_1024x1024.png?v=1672303905\" alt=\"Bindi Wines\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael Dhillon was born in the town of Gisborne, 55kms northwest of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township.  Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988. In addition, they produce a Heathcote Shiraz \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMichael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano.  During the mid-1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery.  Michael’s passion for Burgundy has seen him visit over 100 different domaines over two decades.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2ha of the farm are planted to Chardonnay (Kostas Rind Chardonnay in 1988 and Quartz Chardonnay in 1988) and 5ha are planted to Pinot Noir (Original Vineyard Pinot Noir in 1988, Block Five Pinot Noir in 1992, Block K Pinot Noir in 2001, Darshan in 2014 and Block 8 in 2016). 15ha are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bushland and important indigenous grasslands. The Vineyard elevation is 500m above sea level. Soils are predominantly shattered quartz over siltstone, sandstone and clay with some eroded volcanic topsoil over clay.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduction ranges from 1,800-3,000 dozen bottles per vintage. Yields are typically 1.5 to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare). Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) through the growing season managing the vertical shoot positioned canopy and hand harvesting. Since 2005 they have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentations occur without addition of yeast, yeast nutrient or enzyme.  Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695849713,"sku":"","price":97.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bindi-composition-pinot-noir-2010_277cd3e1-1d40-4c5e-971d-51bc42484402.jpg?v=1698963432"},{"product_id":"by-farr-farrside-pinot-noir-2018","title":"By Farr Farrside Pinot Noir 2018","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr produces four single vineyard Pinot Noirs - Farrside, Sangreal, Tout Près and Côte Vineyard. Farrside is characterised by its masculinity, structure and deep meaty, spicy and mineral flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This wine oozes both quality and class. You're in the most skilled of hands here. Woodsmoke, assorted cherries, twiggy spice notes, flavour-infused acidity and fine-grained tannin. It's a truly beautiful wine.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Farrside vineyard consists of black volcanic soil over limestone on a northeast facing slope. The vine rows run east\/west to shade the fruit from over exposure. It is made up with a mixture of 114, 115, 777, 667 and MV6 clones. Even though the Farrside and Sangreal vineyards are only 300 metres apart, the differing conditions means that this vineyard is picked 10 to 12 days after all others. The darker soils and cooler growing conditions produce a more masculine and edgy wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Between 40 to 50% of the fruit will be stemmed and then cold soaked for four days. We use only the natural yeast for the fermentation process, which takes roughly 12 days. Grape-stomping (known as pigeage) will occur two to three times a day depending on the amount of extraction required, and the wine is then placed in 50 to 60 % new Allier barrels by gravity. It is racked by gas after secondary fermentation, then again at 18 months to be bottled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA vastly different wine to Sangreal, Farrside is all about masculinity, structure and savoury components, with deep meaty, spicy and mineral flavours. A balanced array of red and black fruits, Farrside pinot noir is fresh and edgy with bucketloads of character. This is a firm yet delicate wine with a long-textured finish.\" \u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"It takes time in the glass for assertive cedar wood oak to settle into the fruit but at all steps along the way \u003c\/span\u003e\u003cspan\u003ethis wine oozes both quality and class. You're in the most skilled of hands here. Woodsmoke, assorted cherries, twiggy spice notes, flavour-infused acidity and fine-grained tannin. It's a truly beautiful wine\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium red colour with a trace of purple in the rim. The bouquet is pepper-spicy, stemmy and savoury, with a whiff of new kid leather, while the palate is elegantly structured and yet firm, tremendously intense, taut as a bow-string, and magnificently balanced. This is a stunning pinot of a complex, bunchy style, already drinking well, with more held in reserve\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2020 to 2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's a stand-out wine. Oak seems dominant at first but as it unfurls the tannin seems to reach out and pull the oak back, balance in the process restored. It's an autumnal wine, both twiggy and smoky, with undergrowth and red\/black cherry flavours rushed along by lively acidity. The fine-but-firm strings of tannin, the complex flavour profile, the length and indeed the x-factor; all serve to elevate this wine's status. Drink: 2022-2029+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 95+points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697127665,"sku":"","price":175.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-farrside-pinot-noir-2018.jpg?v=1747720176"},{"product_id":"cape-mentelle-cabernet-sauvignon-2001","title":"Cape Mentelle Cabernet Sauvignon 2001","description":"\u003cp\u003e\u003cstrong\u003ePhilip Rich's Top 20 wines of 2005\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e Philip Rich Top 10 Wines of the Past Decade \u003cbr\u003eTyson Stelzer's Top 500 Wines of 2005-2006\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWine industry pioneer David Hohnen established Cape Mentelle Vineyards in 1970. The 16ha Wallcliffe Vineyard was planted in the early 1970s and the winery's flagship Cabernet Sauvignon is sourced primarily from this Vineyard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Immensely powerful and complex cabernet. Its richness, perfectly handled and integrated oak, and supple, fine-grained and persistent tannins provide the structure for this wine to become even softer and more complex over the next 10 to 15 years – and makes it one of my favourite wines of 2005.\"  Philip Rich\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"This is a wonderful return to form for one of Margaret River's most illustrious names. Very deep in colour, this immensely powerful and complex cabernet\u003cspan\u003e has aromas of blackcurrant, licorice, cedar and olive tapenade; while the palate confirms how good this wine is. Its richness, perfectly handled and integrated oak, and supple, fine-grained and persistent tannins provide the structure for this wine to become even softer and more complex over the next 10 to 15 years – and makes it one of my favourite wines of 2005.\"  \u003cstrong\u003ePhilip Rich, Australian Financial Review - Top 20 Wines of 2005\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a real cabernet. It's not opulent, it's not over-ripe, it's not shiraz, and nor was it meant to be. It's fine and gravelly and strong in its aroma, there is nothing fragile here, and then the palate impales the initial impression and does not let it go anywhere: currants, yes, but moreso ash and cedar and gravel and bitterness, with dry dark chocolate appearing but only as stumps to the house of its stylish, long flavoured, anti-sweet, rakingly tannic body. In 12 to 15 years time, this wine will not only say something grand about Margaret River cabernet, but will match food like all-too-few others\u003cspan\u003e. Drink: 2015-2025.\u003c\/span\u003e\"\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCampbell Mattinson, \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e Winefront Monthly - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"From an exceptional vintage and weighing in with 15 percent alcohol, this is one of the biggest Mentelle cabs ever made. It's a wine of great power and concentration, which pushes alcohol to the limit but manages to preserve its varietal and regional integrity. Herbal, crushed-leaf and mint regional characters come with blackcurrant, linseed, toast and black olive flavours. It's a powerhouse, with a great deal of fruit sweetness, flesh and classic, firm Margaret River tannins bringing up the rear.\"\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e  Huon Hooke, Australian Gourmet Traveller Wine  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Cape Mentelle's return to prominence with cabernet sauvignon continues with this \u003c\/span\u003ealluringly complex and tightly crafted long-term wine. Its dusty, cigarboxy bouquet of cassis and dark plums, dark olives and cedar\/vanilla oak reveals meaty undertones and aromatic floral qualities. Smooth and silky, it's firm and fine-grained\u003cspan\u003e; a structured wine whose slightly closed and brooding core of blackberries, cassis and plums is tightly interwoven with tannin and oak. Drink 2013-2021+\"  \u003cstrong\u003eJeremy Oliver – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The best Cape Mentelle cabernet for years is \u003c\/span\u003eincredibly fine and elegant yet incredibly powerful and robust at the same time: it has utterly pristine regional\/varietal flavours of tiny blackcurrants and eucalypt as well as massive, tongue-hugging tannin and extraordinary length. Wow\u003cspan\u003e.\"  \u003cstrong\u003eMax Allen, The Weekend Australian\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"From the outstanding 2001 Margaret River vintage, the only thing this wine is lacking is time in the cellar to allow the oak to integrate and the fruit to come forward. This is an outstanding Cape Mentelle Cabernet which will be very long-lived. The bouquet is a concoction of chalky river pebbles, capsicum, dust, tobacco, geranium, bay leaf, tomato bush, coffee and dark chocolate aromas. Intense black currant and red cherry fruit is the driving force behind a beautifully structured palate, supported by fine, grippy, mouth-filling tannins. Excellent length; great wine. Rated identically when retasted on December 9. Best drinking around: 20011-2021.\"\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTyson Stelzer, Top 500 Wines 2005-2006 – 94 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Rich, gently savoury blackcurrant, earth and dark chocolate; medium to full-bodied; excellent tannin structure, good oak. No brett; \u003c\/span\u003elovely wine\u003cspan\u003e.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This is one of the best Cape Mentelle cabernets I've tasted in a long time – everything's right here. First, there's a hint of mint and lavender on the nose before a heady aroma of mixed berries, cassis, vanilla, dark chocolate and tobacco kicks in. It's very juicy, luscious and palate filling with the oak complementing not dominating and firm tannins to close. Still a bit closed, this wine needs time to develop, so be patient, for a year or two at least.\"  \u003cstrong\u003eJane Faulkner – The Age Good Life\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePhilip Rich's Top 20 wines of 2005\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eTop 10 Wines of the Past Decade -\u003c\/span\u003e\u003cspan\u003e Philip Rich, Australian Financial Review\u003cbr\u003eTyson Stelzer's Top 500 Wines of 2005-2006\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cimg alt=\"Cape Mentelle Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CapeMentelleVineyard_1024x1024.png?v=1673954253\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle has over 150 hectares of its own vines across four vineyards within the Margaret River region. Primary plantings are cabernet sauvignon, semillon and sauvignon blanc, with smaller amounts of shiraz, chardonnay, merlot, cabernet franc and zinfandel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWallcliffe Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard. The three cabernet sauvignon blocks are cane pruned. Row spacing is mostly 3m, with 1.5 to 1.8m vine spacing with predominantly vertical shoot positioning trellising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTrinders Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvolving from the success of the Wallcliffe Vineyard, Trinders was developed on the eastern side of the Estate entry road in 1988 when Cape Mentelle purchased the 23ha site. Plantings are of semillon, sauvignon blanc, cabernet sauvignon, cabernet franc, merlot and shiraz. This block has been the testing ground for many early 'alternative' methods, including making and incorporating compost for vine nutrition, undervine weeding and minimal chemical use for pest and disease control. Numerous trellis systems have been tried in the past. Vertical shoot positioning is now used in most of the vineyard to facilitate ripening by keeping the canopies upright and ensuring even sun exposure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapman Brook Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChapman Brook boasts some of the best growing sites in the region. The undulating slopes help to create wines of uncompromised freshness. The 40ha Chapman Brook Vineyard is located 20 km southeast of the Margaret River township with a predominantly easterly aspect and some southeast and northeast slopes. Varying depths of sandy loam topsoil overlie ironstone gravel with varying degrees of heavy clay subsoil. This vineyard was planted in the early 1990s, mostly to white varieties - sauvignon blanc, semillon, chardonnay and viognier. The GinGin chardonnay clone is planted here along with some newer clones (5, 76 and 95) of the main varieties. Vertical shoot positioning is used throughout this challenging vineyard with 2m vine spacing and row spacing and unilateral cordons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCrossroads Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCrossroads Vineyard is the youngest site, but also one of the strongest performers. Planted in 2003, its ancient lateritic soils are home to sauvignon blanc, semillon, and chardonnay, as well as shiraz and small amounts of petit verdot, zinfandel and grenache.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"David Hohnen Cape Mentelle\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DavidHohnenCapeMentelle_1024x1024.png?v=1673955201\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eDavid Hohnen\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWine industry pioneer David Hohnen and his brothers Mark and Giles established Cape Mentelle Vineyards in 1970. The winery takes its name from the nearby Cape, named after two notable French scientists, geographer Edmund Mentelle and his cartographer brother Francois-Simon, \u003c\/span\u003e\u003cspan\u003ewho charted the coast of Western Australia in 1801. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCape Mentelle's journey started in the early 1970s with the planting of the 16ha Wallcliffe Vineyard. Varieties planted at Wallcliffe are sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, zinfandel and shiraz, and these vines have provided source material for new blocks as the vineyard has expanded. The winery's flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Cape Mentelle won the coveted Jimmy Watson Memorial Award for the best one-year-old dry red wine, and cemented its position as a premium winery with another win in 1984. Their Cabernet Sauvignon is widely regarded as one of Australia's leading cabernets.\u003c\/p\u003e\n\u003cp\u003eAnother wine to become a core part of the winery's portfolio was the distinctive Zinfandel. David Hohnen had studied wine at Fresno State University in California and was captivated by this robust variety. The 1972 plantings at Cape Mentelle were one of the first commercial vineyards of the variety in Western Australia.\u003c\/p\u003e\n\u003cp\u003eThe area under vine increased with the establishment of the 23ha Trinders Vineyard in 1988, followed by the Chapman Brook Vineyard in the early 1990s. By this time Cape Mentelle had a well-established reputation in the Australian market. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Cape Mentelle is part of Paragon Wine Estates owned by Endeavour Group Limited.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697848561,"sku":"","price":175.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cape-Mentelle-Cabernet-Sauvignon-2001_eaeabdba-6425-4464-a57b-309a38b4edf5.jpg?v=1698963989"},{"product_id":"chartley-estate-pinot-noir-2017","title":"Chartley Estate Pinot Noir 2017","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eChartley Estate is a 10-hectare family owned and run vineyard. It is situated in Northern Tasmania overlooking the waters of the Tamar River.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A seriously good Tasmanian pinot noir from the Tamar Valley. Elegance, finesse and oodles of tangy red fruit and spice are the hallmarks of this very feminine pinot noir. Will develop magnificently in the cellar.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"An amazing cool climate Pinot Noir with black cherry aromas. The palate is concentrated cherry and dark fruits and with great depth and complexity. Aged on fine French oak. Has great ageing potential.\"  \u003cstrong\u003eChartley Estate\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"A seriously good Tasmanian pinot noir from the Tamar Valley. Elegance, finesse and oodles of tangy red fruit and spice are the hallmarks of this very feminine pinot noir. Will develop magnificently in the cellar.\"  \u003c\/span\u003e\u003cstrong\u003eNick Munday, Canterbury Wines - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Light red-purple colour with a very pretty, aromatic, whole-bunchy bouquet. Raspberry and strawberry. Hints of Campari and root vegetables. Light-bodied, easygoing texture. Complex, delicious pinot. Drink: 2019-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eGold Medal – 2018 Australia and New Zealand Boutique Wine Show\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ChartleyEstate_1024x1024.png?v=1674534923\" alt=\"Chartley Estate\"\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp\u003eChartley Estate is a 10-hectare family owned and run vineyard. It is situated in Northern Tasmania overlooking the waters of the Tamar River. It is a medal winning vineyard. Pinot Gris, Pinot Noir, Riesling and Sauvignon Blanc are the vineyard varieties. All vines are hand pruned and picked for premium quality.\u003c\/p\u003e\n\u003cp\u003e\"We're passionate about our wine. We know what it takes to create the best of the best. After all, we previously made a living gathering abalone from the sea - selecting precious shellfish to be savoured by those who truly appreciate fine flavours.\u003c\/p\u003e\n\u003cp\u003eOur vineyard, in Tasmania's West Tamar region, retains that link to the sea, overlooking the pristine waters of the Tamar River. These days, instead of abalone, we carefully hand select the highest quality grapes from our vines, meticulously sorting and refining to achieve our premium wines.\u003c\/p\u003e\n\u003cp\u003eOver the years we have worked on perfecting our winemaking, producing a range of award-winning wines that are sought out by those who appreciate the finer things in life\u003cstrong\u003e.\"  Chartley Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698569457,"sku":"","price":44.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/chartley-estate-pinot-noir-2017_379aae92-fb9d-4faf-bb7d-c8fba5a3d842.jpg?v=1695880689"},{"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":"claymore-dark-side-of-the-moon-shiraz-2006","title":"Claymore 'Dark Side Of The Moon' Shiraz 2006","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWinner of the Trophy for the Best Shiraz at the 2008 Clare Valley Wine Show\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eClaymore Wines, situated in the Clare Valley, is home to many varietals planted on their 57ha estate which comprises six vineyards. The owner, Adelaide medical professional Anura Nitchingham, has a passion for great wine, timeless music and the Liverpool Football Club. The wine labels are inspired by songs and albums from Pink Floyd, U2, Prince and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A dark, concentrated and very serious wine; dark fruits, with a little spice and mint, are framed by pencilly oak; the palate is almost thick in texture on entry, but as it travels across the palate, life and lightness return and the overall impression is fine and complex.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Matured for 18 months in both French and American oak barrels. Dense purple\/black. The nose shows lifted chocolate, mulberries and sweetish (almost vanillin) oak spice, there is also a slight menthol \u0026amp; forest lift - reminiscent of walking under pine trees after rain. Big, chewy and juicy black fruits dominate the palate with lots of dark chocolate. The tannins are firm yet integrated and the wine finishes with lingering gentle black berry fruits.\"\u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eClaymore Wines\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\"A dark, concentrated and very serious wine\u003cspan data-mce-fragment=\"1\"\u003e; dark fruits, with a little spice and mint, are framed by pencilly oak; the palate is almost thick in texture on entry, but as it travels across the palate, life and lightness return and the overall impression is fine and complex. Screwcap. 14.5% alc. Drink Now - 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" 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\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eTrophy Best Shiraz – 2008 Clare Valley Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eGold Medal - 2008 Clare Valley Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ClaymoreWines_1024x1024.png?v=1674782407\" alt=\"Claymore Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1996, Adelaide medical professional Anura Nitchingham purchased a 16ha block at Penwortham in the Clare Valley and planted grenache and riesling vines. The first wines were made in 1997. Since then, many other varietals have been planted (most notably shiraz) and the estate has grown to approximately 57ha, including 5 additional vineyards dotted from Auburn to Watervale, with vine ages ranging from 30–80+ years.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnura has a passion for timeless music and the wine labels are inspired by songs and albums from Pink Floyd, U2, Prince and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Across the different vineyards, there is an assortment of soil profiles and a delightfully eclectic mix of new and old vines. Some of the Riesling vines are over eighty years old and great pride is taken to preserve the heritage and integrity of the vines to ensure continuous longevity. It's the diversity merged with modern winemaking practices and old-world ideals that create broad flavour profiles in our range of wines that excites the palate.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eClaymore Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698733297,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/claymore-dark-side-of-the-moon-shiraz-2006.jpg?v=1698964143"},{"product_id":"clonakilla-shiraz-viognier-2009","title":"Clonakilla Shiraz Viognier 2009","description":"\u003cp\u003e\u003cstrong\u003eJeremy Oliver\u003cspan\u003e \u003c\/span\u003eWine of the Year 2011\u003cbr\u003eMatthew Jukes Top 100 Australian Wines of 2011\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEstablished in 1971, Clonakilla is a small family winery at \u003cspan\u003eMurrumbateman \u003c\/span\u003ededicated to producing distinctive, handcrafted Canberra region wines. The Clonakilla Shiraz Viognier, their flagship wine, has won n\u003cspan\u003eumerous awards and has been regularly nominated as Wine of the Year by Australia's leading Wine Critics. It is\u003c\/span\u003e one of the great wines of Australia and is \u003cspan\u003erecognised \u003c\/span\u003e\u003cspan\u003eas a world-class red in its own right. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's a superb release. It is so silken, so finely tannic, and so persistent. It tastes of roasted meats, dark cherries, boysenberries and a wild array of spices. The way its tannin curls through the finish is quite astonishing.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The aromas really do leap out of the glass. A potent aroma of ripe fruit; dark, intense and very pure; violets and summer berries; roast meats and complex spice notes. In the mouth there is loads of extract, black fruit, classic savoury spice and persistent, mouth-coating tannins. The tannin structure seems to take on an extra level of finesse in 2009. A warm-hearted, black diamond of a wine. Cellar for twenty years if you so desire. 5% Viognier, 22% whole bunches.\" \u003cstrong\u003e Clonakilla\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/jXxEONYWOOs\" title=\"Erin Larkin reviews the 2009 Clonakilla Shiraz Viognier\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Clonakilla_Shiraz_Viognier_2009_Video_480x480.jpg?v=1749359288\" alt=\"Erin Larkin reviews the 2009 Clonakilla Shiraz Viognier\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eErin Larkin reviews the 2009 Clonakilla Shiraz Viognier (7:09 into the video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"This wine, already known as Australia's finest expression of the traditional Cote Rôtie, has just ramped up another notch. The 2009 season has produced a Clonakilla Shiraz Viognier with more texture, structure and layers of depth than any previous vintage. The Viognier, occasionally rather flirty in young Clonakilla, is enveloped by the remainder of the wine, which simply builds in perfume and depth the more aeration it receives.\u003c\/p\u003e\n\u003cp\u003eTim Kirk agrees with me that 2009 was a special vintage for his flagship, but from a winemaking perspective, says he has done nothing especially different with the wine. It's my guess, then, that something has happened in the vineyard, perhaps within the significant portion of the vineyard that remains relatively young. Have the vine roots penetrated a new, rich layer of subsoil structure? Or might it be a result of the ageing of the vines themselves? I'd love to know. Meantime, I very much doubt that this exceptional wine is a once-off.\"  \u003cstrong\u003eJeremy Oliver - 98 points and Wine of the Year 2011\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\"2009 Hilltops would have made the grade this year had it not sold out before the New Year’s chimes kicked in last Jan! Anyway, the main event in wine lord Tim Kirk’s squad steamrollered down my front door instead and I am honoured to inform you that the clarity of iodine, cracked pepper and blackberry juice has never been as perfect as it is in this stunning 2009. Creator of the SV blend (ok, there are a few others…) and still the best exponent of its mystery, the sheer amplitude of flavour and lingering vinous memory left by this wine have never been so profound, nor have they engendered such desire.\"  \u003c\/p\u003e\n\u003cp\u003e\"Deeply coloured; the bouquet is almost backward and is slow to reveal the intricate layers of black fruits that lie therein; time reveals succulent black fruits, minerals, fine spices and a touch of fresh garden herbs; the palate delivers a wonderful mixture of opulent fruit, savoury complexity, and silky fine tannins that persist for an incredibly long time; only at the very end do you get a glimpse of the fine oak in use; certain to be long-lived. Screwcap. Drink 2025.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eA spicy, Rhone-like bouquet, and an elegant, medium-bodied, spicy palate which is restrained and speaks of a cool region although there is a lovely sweet-fruit centre. Great flavour!\u003c\/span\u003e Drink by 2039.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003eThe rise in status of Clonakilla Shiraz Viognier over the past decade has been phenomenal. It is now a contender for the mantle of 'Australia's best red wine'. It commands extremely strong prices on the auction circuit too. I tasted this in January, as a finished blend but pre-bottling, and then polished off a bottle of the finished, bottled wine last night. Bottle emptied at remarkable speed, I must say. Clonakilla Shiraz Viognier is not a single vineyard wine (anymore) but it's pretty close to it.\u003c\/p\u003e\n\u003cp\u003eIt's a superb release. It is so silken, so finely tannic, and so persistent. It tastes of roasted meats, dark cherries, boysenberries and a wild array of spices. The way its tannin curls through the finish is quite astonishing. This is a soft and fairly open release; it's so well balanced, and mellifluous, and inherently complex that you can pretty much get maximum enjoyment from it now, in its extreme youth. \u003cspan\u003eIt will of course age long-term if you desire. Drink: 2012-2026.\u003c\/span\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"On the nose, the 2009 Shiraz Viognier stands out from the lineup (2006, 2013, 2015, 2019 and 2021). It has the most authentic roast beef crust smell outside of actual roast beef crust that I want to eat it. In the mouth, the fruit is bright and pure in its distinctly savory way, and the clarity of tannic structure is a thing to behold. This is totally in line with Clonakilla's clear house style. 2009 was a very good year in Canberra—posited as one of the best red vintages ever. It's up to you what you think of that statement, but the wine is certainly distinct, and at 13 years old today, it is youthful as anything. A warm summer gave many days in the high thirties, but the continentality of the Murrumbateman area held the vines in good stead as cool nighttimes allowed the vines crucial rest periods to preserve natural acidity. This 2009 was made with a 5% Viognier inclusion and 22% whole bunches. This is still evolving, still primary, and in Tim Kirk's descriptive prose: 'a warm-hearted, black diamond of a wine.' Apt. Drink: 2022-2039.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cb\u003eErin Larkin, Wine Advocate - 96 points (Tasted Nov 2022)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003eJeremy Oliver Wine of the Year 2011\u003cbr\u003eMatthew Jukes Top 100 Australian Wines of 2011\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winemaker\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg alt=\"Clonakilla Tim Kirk\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ClonakillaTimKirk_1024x1024.png?v=1674707047\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"As humans go, Tim Kirk is a good one; he is courteous and respectful, is generous with his time and when you talk to him, he genuinely listens. That, and he also makes very, very good wine. On a personal level, he is deeply spiritual. He doesn't hide his faith but is far from preachy. It's a pure, inclusive belief and he radiates a quiet, confident and contented joy. He's like a six-foot scholarly Friar Tuck who, instead of mead, makes Australia's best Shiraz Viognier.\"  \u003cstrong\u003eWine Selectors\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991 Tim Kirk travelled to the \u003cspan\u003eRhône\u003c\/span\u003e Valley where he tasted the great Shiraz-based wines of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eCôte-Rôtie\u003c\/span\u003e and Hermitage. The highlight of the trip was at the Guigal family winery, where Tim tasted the 1988 single vineyard Cote Roties La Landonne, La Mouline and La Turque from barrel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis was a turning point. Tim remembers it well: \"There are rare moments in a wine lover's life when you find yourself transfixed by the extraordinary beauty of what's in the glass before you, and tasting those Cote Roties was just such a revelatory moment for me. They had striking aromas; an ethereal perfume with complex, savoury dimensions, while the palate structure was different to the robust texture that Australian Shiraz wines are renowned for. These wines were finer in texture, the tannins leaving a silky impression, but with flavours that had persistence and great drive. \u003cspan\u003eI thought at the time that if I was ever able to produce wine from our humble vineyard at Murrumbateman that got close to that level of complexity, refinement and beauty, I would be a very happy man. I wondered if Shiraz wines approaching the best Cote Roties in style and substance could be produced in Australia. I was very fortunate that my father John had planted some Viognier at Clonakilla in the mid-eighties. I had also been impressed with what Bailey Carrodus had achieved at Yarra Yering in the Yarra Valley with his Dry Red No. 2. So from the 1992 vintage onwards we set about making a Shiraz Viognier blend from our Murrumbateman vineyard.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTim's trip to the Rhône Valley was a career defining trip. A year later the first Clonakilla Shiraz with a small amount of co-fermented Viognier was made and received critical acclaim from a number of luminaries. Tim decided to leave his teaching post at a Jesuit school and became the winemaker and General Manager at Clonakilla.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1999, in a shock result for the Hunter Valley dominated NSW wine industry, the 1998 Clonakilla Shiraz Viognier was named New South Wales Wine of the Year. Numerous awards have since followed and the wine has regularly been nominated as Wine of the Year by Australia's leading Wine Critics. The Clonakilla Shiraz Viognier is now widely celebrated as one of the great reds of Australia and recognised \u003c\/span\u003eas a world-class red in its own right. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2007, encouraged by the worldwide success of the Shiraz Viognier, Tim decided to release a straight Shiraz from the 2006 vintage (from the same estate vines that produce the Shiraz Viognier).\u003c\/span\u003e \u003cspan\u003eThe Syrah presents as a darker, more brooding wine than the Shiraz Viognier with a distinct wild berry, potent spice character. This is the Hermitage to the Shiraz Viognier's Côte-Rôtie. It's also rare. No more than 300 dozen are made each year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2009 Tim Kirk was named Winemaker of the Year by Nick Stock in the Penguin Good Wine Guide. This was followed in 2013 when he was named Gourmet Traveller Wine magazine's Winemaker of the Year.\u003c\/span\u003e \u003cspan\u003eIt was the third time he had been shortlisted for this prestigious award.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp class=\"calluna\"\u003eThe overriding principle that governs the work at Clonakilla is that the winemaking has to respect the fruit. In Tim's view, \"The task of the winemaker is to capture something that is present in the fruit; something good, unique, worthy of inspection, perhaps even beautiful. Carefully grown grapes from a noble site deserve the opportunity to express themselves in as pure a form as possible. It is important to resist the temptation to bury the fruit in too much winemaking artifice. The winemaking inputs we bring should serve the purpose of capturing the personality of the fruit, rather than imposing the winemaker's vision for what the thing is supposed to taste like.\" \u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Clonakilla Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Clonakilla_1024x1024.png?v=1674770345\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1971 John Kirk purchased an 18ha farm near the village of Murrumbateman, 40km north of Canberra. He named the property Clonakilla ('meadow of the church') after his grandfather's farm in County Clare, Ireland. The Vineyard was established the same year, on soil consisting of sandy clay loams over a base of decomposed granite. John produced the Canberra District's first commercial vintage in 1976 – a Riesling Sauvignon Blanc and a Cabernet Shiraz. From 1978 to the present, the Clonakilla Vineyard has gradually expanded with Shiraz, Riesling and Viognier making up the bulk of the vineyard, which now covers 16.2ha.\u003c\/p\u003e\n\u003cp\u003eJohn first planted Shiraz at Clonakilla in 1972. Through the seventies and eighties the Shiraz was blended with Cabernet Sauvignon in traditional Australian style. In 1990 it was decided to keep the Shiraz component separate. The Clonakilla 1990 Shiraz went on to win two gold medals and two trophies. James Halliday described it as \"a tour de force in spicy\/peppery varietal character”. Needless to say, the Kirks began to see Murrumbateman Shiraz in a new light.\u003c\/p\u003e\n\u003cp\u003eIn 1991 Tim Kirk, John's son, made a career defining trip to t\u003cspan\u003ehe \u003c\/span\u003eCôte-Rôtie \u003cspan\u003ein the Rhone Valley and the idea of a Clonakilla Shiraz Viognier blend was born. A year later the first Clonakilla Shiraz with a small amount of co-fermented Viognier was made and received critical acclaim from a number of luminaries. Tim decided to leave his teaching post at a Jesuit school and became the winemaker and General Manager at Clonakilla.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDemand for their wines soon outstripped supply and in 1998 Tim and his wife Lara Kirk purchased the 20ha block next to Clonakilla and planted Shiraz and Viognier on the warm North East facing site. In 2007 the Kirk family purchased another adjoining property and planted another 1.8ha of shiraz, plus 0.4ha of grenache, mourvèdre and cinsault. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMeanwhile, the range of wines at Clonakilla gradually expanded. In 2000, the \u003cspan\u003efirst Clonakilla Hilltops Shiraz was made from grapes grown around the Town of Young in New South Wales. In 2007 the first Clonakilla O'Riada Shiraz, from fruit purchased from other Canberra vineyards, was made in response to the loss of 90% of the estate fruit to frost. In subsequent years the O'Riada Shira also included the estate fruit that just misses the cut for selection in the Shiraz Viognier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the same year, encouraged by the worldwide success of the Shiraz Viognier, Tim decided to release a straight Shiraz (Syrah) from the same estate vines that produce the Shiraz Viognier. The Syrah presents as a darker, more brooding wine than the Shiraz Viognier with a distinct wild berry, potent spice character. This is the Hermitage to the Shiraz Viognier's Côte-Rôtie. It's also rare. No more than 300 dozen are made each year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt has been a remarkable journey for Clonakilla.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eWhen John Kirk planted the first vines in 1971 he had no idea that his vineyard would one day be celebrated as one of the best in the country. Over time something important has become clear - Murrumbateman and Shiraz (in the right hands) are one of those rare combinations in the world of wine that can produce something truly exciting.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698897137,"sku":"","price":195.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Clonakilla-Shiraz-Viognier-2009_3af3c29b-2c14-4838-8894-c5ca376c646c.jpg?v=1749619521"},{"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":"craggy-range-sophia-merlot-cabernet-franc-2009","title":"Craggy Range Sophia Merlot Cabernet Franc 2009","description":"\u003cp data-mce-fragment=\"1\"\u003eSophia is Craggy Range's flagship wine, a Bordeaux blend sourced from their best parcels of Merlot, Cabernet Sauvignon and Cabernet Franc in the famous \u003cspan data-mce-fragment=\"1\"\u003eGimblett Gravels vineyard. The wine is made at the Giants Winery complex in a specially designed circular fermentation cellar containing 8000 litre French oak cuves. Each of the cuves are used for fermenting the Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot parcels of wine that come from the Gimblett Gravels Vineyard. Below the Sophia cellar is an underground barrel cellar named The Quarry where the blended components of Sophia are aged together for its final 12 months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Bordeaux beware: this blend is every bit as good as that of many classed growth chateaux wines from the outstanding '09 Bordeaux vintage. The colour is superb, the ultra-expressive bouquet with blackcurrant and cassis to the fore, then awe-inspiring drive through the length of the classic medium-bodied palate, fruit tannins and quality French oak seamlessly sewn together.\"  James Halliday\u003c\/strong\u003e \u003cspan\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/uu-yU4ohGA8\" title=\"The Top Winery of New Zealand 2023: Craggy Range\" rel=\"noopener\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/uu-yU4ohGA8\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"The Top Winery of New Zealand 2023: Craggy Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeVideo_480x480_52a81f40-8b7e-4cdc-a3f3-7ca7a5f3f378_480x480.jpg?v=1720483453\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeVideo_480x480_52a81f40-8b7e-4cdc-a3f3-7ca7a5f3f378_480x480.jpg?v=1720483453\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Top Winery of New Zealand 2023: Craggy Range\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very dark, near impenetrable, purple-hued, ruby red in colour, this has a full, intense and concentrated nose of dark plum and spicy berry fruits, beautifully layered with aromas of earth and truffles, and notes of lavender perfumes and lifted oak.  Rich and concentrated, this is nearly massive in its density and body, the fruit flavours filling the palate, showing succulent dark plums, liquorice as well as pepper, soy sauce and Oriental spices.  The extraction is serious, and provides a powerful structure, yet the tannins are fine and powdery.  The wine features incredible tension and freshness from the acidity, and the palate has great length.  The balance of the wine offers remarkable accessibility, but this will develop greater interest and complexity over the next 10-15+ years.  Match with beef and venison as well as firm cheeses. 65% Merlot, 25% Cabernet Sauvignon, 7% Cabernet Franc and 3% Petit Verdot fermented to 14.2% alc., the wine aged 18 months in 45% new French oak barriques.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRaymond Chan – 20.0\/20 points  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bordeaux beware: this blend of 65% merlot, 25% cabernet sauvignon, 7% cabernet franc and 3% petit verdot is every bit as good as that of many classed growth chateaux wines from the outstanding '09 Bordeaux vintage. The colour is superb, deep crimson grading to magenta on the rim, the ultra-expressive bouquet with blackcurrant and cassis to the fore, then awe-inspiring drive through the length of the classic medium-bodied palate, fruit tannins and quality French oak seamlessly sewn together\u003cspan data-mce-fragment=\"1\"\u003e. 14.2% alc, cork Drink to: 2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 97 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium deep colour. Lovely fragrant plum\/violet\/praline aromas with touches of cedar\/spice. Deep set buoyant wine with plum\/dark chocolate flavours, velvety tannins and cedar oak. Very smooth and seductive wine. Power and elegance. One for the long haul.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAndrew Caillard MW – 19\/20 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Delicious rich, ripe and smooth in its youth, this Gimblett Gravels blend of merlot (65%) and cabernet sauvignon (25%) also has splashes of cabernet franc (7%) and petit verdot (3%).   Matured for 18 months in French oak barriques (45% new), it is deeply coloured, full-bodied, sweet-fruited and supple, with highly concentrated, ripe cassis, plum and spice flavours\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWinestate Magazine ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very deep garnet-purple, the 2009 Gimblett Gravels Sophia is blended of 65% Merlot, 25% Cabernet Sauvignon, 7% Cabernet Franc and 3% Petit Verdot. The nose is very youthful and a little closed, giving notes of ripe plums, mulberries and crushed blackberries over cloves, pencil shavings, cedar, mace and coffee beans with a hint of dark chocolate. Medium-full bodied, the tight-knit palate gives balanced, medium-high acid, firm grainy tannins and lots of berry and spice layers, finishing long. Consider drinking it 2013 to 2022+.\"  \u003cstrong\u003eRobert Parker's Wine Advocate - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep purple-red. Quite strongly oaked aroma; intense flavour, clean and fresh; but also smooth and the tannins are ripe and balanced. Fine texture and good length. Very smart wine. Drink: 2011-2030.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eBig, ripe plum flavors with toasty oak and hints of spice, blackcurrant and florals on the finish. Seamless and rich. Approachable with soft, ripe tannins and plenty of fleshy fruit but should age.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Oak has a clear influence here but it's such sexy oak and so well knitted with the fruit that it's difficult to view it as anything other than a positive. The fruit tastes of blueberries, iodine, dried herbs and oyster shells. There are chicory and nut and\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003epencil-like notes and texturally the wine is creamy. For all its power and oak it feels like an effortless kind of wine. Like it still has a bit in the tank. I'd be cellaring this to get the best from it. Drink: 2015 – 2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 94+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Produced entirely from Craggy Range's Gimblett Gravels Vineyard nestled on the right bank of the Ngaruroro River, this is a blend of the very best Merlot and Cabernet Franc parcels of the vineyard. Always classy, always evocative and always richly textured. Dark plum, blackcurrant, dried rosemary, cocoa dust and a hint of vanilla vie for attention. Brooding and ripe. The palate is layered with fine dusty tannins providing the structure for the ample flavor and length. Exceptional balance between fruit richness, tannic backbone and acidity is immaculate.\"  \u003cstrong\u003eJancis Robinson MW – 17.5\/20 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe vineyards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe took an innovative position of pursuing a multi-regional approach to wine growing meaning we didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGimblett Gravels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Gimblett Gravels Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeGimblettGravelsVineyard_1024x1024.png?v=1676532397\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA place of warmth and gravelly soils, the Gimblett Gravels Winegrowing District resulted from a flood in 1876 when the Ngaruroro River changed its course and a vista of gravel was left behind. The area is a place of warmth, stone and sandy alluvial soils. This unique combination alongside other climatic factors such as sunshine hours, humidity and rainfall means the gravels retain heat and lead to optimum ripening for Syrah, Merlot and Cabernet. The characteristics of red wines from the vineyard are richness, ripeness and elegance with a distinctive fine dusty tannin finish. Chardonnay is also grown on the vineyard with distinctive floral notes and pronounced minerality on the palate.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTe Muna Road\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Te Muna Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeTeMunaVineyard_1024x1024.png?v=1676532470\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Te Muna Road Vineyard is located some 7 kilometres outside of the Martinborough township. The vineyard consists of two distinct terraces, the higher comprising very old, stony clay-infused soils perfect for Pinot Noir. The lower terrace of younger stony soils interleaved with limestone provides an excellent environment for Sauvignon Blanc. The cooler climate of Martinborough ensures the wine is aromatic with steely minerality while the rocky soils give intensity to the fruit. The region's warm, dry summers and mild winters have led to complex and structured wines with subtle aromatics and an elegant finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKidnappers Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Kidnappers Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRangeKidnappersVineyard_1024x1024.png?v=1676532843\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur Kidnappers Vineyard is located on the Hawke's Bay coastline at Te Awanga where the spring and autumn are warm and sunny and the summer is tempered by the cooling sea breeze. Its ideal location allows the development of intense Chardonnay flavours in the grapes producing a wine with lifted aromatics and a mouth-watering finish.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe craggy range story\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.jpg?v=1693531252\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen Terry Peabody arrived home from a four-week business trip in the fall of 1993 his wife Mary, and daughter Mary-Jeanne, cooked him dinner. The meal was long and leisurely, but not without purpose. Terry wasn't allowed to leave until he had agreed to go into the wine business. The specification was that the business must never be sold. It was to be a family business, an enduring heritage legacy.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThat night, Terry made a commitment to the most important people in his life, and he intended to honour it. The search for a winery began traditionally enough - in France and America, spreading then to Australia. Other business brought him to the edge of the world, to New Zealand: a land of mountains, fire and ice - geographically the youngest country in the world – situated in the sweet latitudes for winegrowing.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e'When I pictured a life among the vines, I didn't immediately think of New Zealand, but New Zealand was wonderful because we were interested in clean air, green fields and a culture of care for the land. We didn't want to inherit or extend other people's mistakes.'  Mary Peabody\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTerry had always been impressed with the quality of New Zealand wines and he sensed a new and exciting possibility. In New Zealand he saw potential he hadn't seen elsewhere. The country's exceptional climate, the youth of the wine industry and the pioneering spirit of the people aligned with his own philosophy and desire to cut a different path. His ambition was not merely to buy into an existing vineyard or to emulate the greatest examples of wine styles in the world - it was bolder. He wanted to create new benchmarks with wines that would become internationally known as the New World classics.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFate played its part. An acquaintance introduced Terry to noted Kiwi viticulturist Steve Smith, who had been named by Decanter magazine as 'one of the 50 most influential people in the world of wine going into the next millennium.' He was in good company alongside Chateau Margaux's Paul Pontallier, Pierre Henry Gagey of Louis Jadot, and Jancis Robinson MW. He'd just become a Master of Wine - the only specialist viticulturist in the world to have the distinction.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs some collect antiquities or vintage cars, Steve collected land for vintages. A consultant with a rare instinct, and experience in South Africa and Bordeaux, he received more than 350 parcels of wine annually from all over New Zealand. He saw that some pieces of land came through with distinction every time and he'd pinpointed some special places. Gimblett Gravels in Hawke's Bay on the east coast of New Zealand was an area with the perfect growing conditions for his favourite wines – the Bordeaux reds and particularly Syrah. The spectacularly beautiful Tuki Tuki Valley had the soil for Chardonnay and would be the ideal home base from which to build a new kind of winery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSteve, who always wanted to stretch the boundaries and to whom 'it's nice' would be the ultimate insult about a wine, joined Terry. They made an important decision from the beginning to exclusively pursue the Single Vineyard Philosophy of winemaking – fresh thinking back in 1997. They took an innovative position of pursuing a multi-regional approach to wine growing meaning they didn't have to compromise. After discovering the promise of New Zealand, the Peabody family decided on the Gimblett Gravels Winegrowing district in Hawke's Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place. Craggy Range was the first in the Southern Hemisphere to adopt making single vineyard wines from multiple regions of the country. Grape was matched to place.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Craggy Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CraggyRange_1024x1024.png?v=1676587122\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCraggy Range is a family-owned winery situated in the shadow of the spectacular Te Mata Peak in the premium wine growing area of Hawke's Bay. It was established in 1998 by Terry Peabody and his wife Mary to create a family legacy, one that could be handed down to future generations. To honour their pledge to the family they established a 1000 year trust, meaning the winery can never be sold.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir search for a winery began traditionally enough, in France and America then spreading to Australia. An opportunity then brought Terry to New Zealand. Here he saw the potential he hadn't seen elsewhere – the country's exceptional climate, a rich history in farming the land and the pioneering spirit of the people.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt was here that Terry Peabody was introduced to noted Kiwi viticulturist Steve Smith, and together they sought out the best sites in this relatively young country with the ambition of being recognised as one of New Zealand's iconic wine producers. And so they settled on the Gimblett Gravels Winegrowing district, an ancient river bed of the Ngaruroro River in Hawke's Bay. The Gimblett Gravels are the perfect place to grow Syrah, Merlot and Cabernet, as the gravels retain heat which aids ripening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey then took their search to Martinborough, and more particularly, a spectacular piece of farmland in Te Muna Road. It has two distinct terraces, the higher comprised of very old rocky clay-infused soils that are perfect for growing Pinot Noir. The lower terrace of younger gravelly soils interleaved with limestone allows for a unique style of aromatic, minerally Sauvignon Blanc.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs the vineyards have matured over the years so have the wines. The winery was recognised in 2014 by renowned US publication Wine Enthusiast as ‘New World Winery of the Year'.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe wines of Craggy Range are produced at two sites, the Gimblett Gravels Winery and Giants Winery (refer to the map below). Most of the Craggy Range wines are made at the Gimblett Gravels Winery located in the heart of the Gimblett Gravels Winegrowing district.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Giants Winery, 25 km away, is at the base of Te Mata Peak in the Hawke's Bay region. The Giants Winery complex and vineyard is home to the Craggy Range cellar door, restaurant and a collection of three cellars. Their flagship wine 'Sophia' is made in one of these cellars, a specially designed circular fermentation cellar containing 8000-litre French oak cuves. Each of the cuves are used for fermenting the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMerlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot \u003c\/span\u003eparcels of wine that come from the Gimblett Gravels Vineyard. Below the Sophia cellar is an underground barrel cellar named The Quarry where the blended components of ‘Sophia' are aged together for its final 12 months. The third cellar is a temperature controlled secondary fermentation cellar. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hawke_sbaysub-regionsCraggyRange_600x600.jpg?v=1699143166\" alt=\"Craggy Range Wineries and Hawke's Bay sub-regions\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCraggy Range Wineries and Hawke's Bay sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699454193,"sku":"","price":135.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Craggy-Range-Sophia-Merlot-Cabernet-Franc-2009_3f0c1efd-7ea4-4182-8763-da56ca8df264.jpg?v=1698964653"},{"product_id":"cullen-diana-madeline-2019","title":"Cullen Diana Madeline 2019","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine Enthusiast Top 100 Cellar Selections of 2022\u003cbr\u003eJames Halliday Top 100 of 2021\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. The Cullen vineyard has been certified both Organic and Biodynamic since 2004. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Incredible power and concentration here, and yet, still lithe and so finely wrought. It's ultra-mineral in feel with iron and dense graphite tannin, but perfumed and spice-laden too. The quality and feel of tannin here is something quite extraordinary. Plum and dark cherry, dark tobacco, whiff of empty chocolate box, superb length of flavour. Essence of Cabernet. Essential Cabernet. We've never had it so good.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"100% Cullen Vineyard. \u003cspan data-mce-fragment=\"1\"\u003eThe varietal blend is 87% Cabernet Sauvignon, 7% Merlot, 3% Cabernet Franc, 2% Malbec and 1% Petit Verdot. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eAged for 15 months in barriques, of which 45% were new\u003c\/span\u003e. \u003cspan data-mce-fragment=\"1\"\u003eDeep mulberry, ripe cherry with purple hues, showing youth, and vitality.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eDelicious aromas, and deeply perfumed, violets, wild rose, mulberry, satsuma plum and cigar box. An intoxicating nectar of cabernet sauvignon and family, and classic old vine, low yielding and intensity.\u003c\/span\u003e On the palate a\u003cspan data-mce-fragment=\"1\"\u003en elegant, perfumed, wine. Light and intense, with fruit density, balance and opulent, in that Cabernet Sauvignon seductive way. The wines fine tannins, float across the palate…. Revealing plum, rose, chocolate, ironstone and cigar box.. The list of adjectives goes on and on into an infinite taste of Cullen Wilyabrup Diana Madeline - from a great vintage equal if not better than the great 2018.\u003c\/span\u003e Cellar: Up to 50 years.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCullen\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/66UVacFW__Y\" title=\"Huon Hooke reviews Cullen Diana Madeline 2019\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"Huon Hooke reviews Cullen Diana Madeline 2019\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWinesDianaMadeline2019_480x480_10ba286f-4d47-4933-a507-37422dbc5377_480x480.jpg?v=1720403174\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke reviews Cullen Diana Madeline 2019\u003cbr\u003e\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\"Deep red colour with strong purple reflections. The bouquet is fresh and youthful but surprisingly complex in its youth, revealing violet, blueberry, raspberry and any number of other berry fruit aromas, cherry and dark plum, too, with oak influences evident but discreetly tucked into the wine. It's full-bodied and firm, the tannins perhaps a little more grippy and assertive than usual in this wine, the structure formidable and undoubtedly will endow it with long ageing prospects. Great intensity, power and drive through the palate, the finish long and super-satisfying. A very concentrated DM. It can be enjoyed now but should be cellared for best results. Drink: 2023-2049.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Cabernet sauvignon, merlot, cabernet franc, malbec and petit verdot; matured for 15 months in French oak (45% new). Superb colour, the bouquet a wondrously complex mix of cassis, earth, tapenade and black olive, all fused into a magically woven palate with tightly furled tannins. Drink to 2059.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 98 points and Top 100 Wines of 2021\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"87% Cabernet Sauvignon, 7% Merlot, 3% Cabernet Franc and 2% Malbec with 45% new oak. 2,350 dozen made. Incredible power and concentration here, and yet, still lithe and so finely wrought. It's ultra-mineral in feel with iron and dense graphite tannin, but perfumed and spice-laden too. The quality and feel of tannin here is something quite extraordinary. Plum and dark cherry, dark tobacco, whiff of empty chocolate box, superb length of flavour. Essence of Cabernet. Essential Cabernet. We've never had it so good. Drink 2026 - 2050+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"87% Cabernet sauvignon, with 7\/3\/2\/1% merlot\/cabernet franc\/malbec\/petit verdot. Matured for 15 months in barrique, 45% new. Cassis and red licorice on the nose, bay and saltbush, too. The palate is salty and fine with layers upon layers of spice and texture. The tannins are like finely textured gills, stacked as delicately as the folds in a mushroom. The length of flavour unfurls and extends across the palate, taking so long to fade that this entire tasting note is possible off one sip. The rest are just for pleasure. Drink it now, or in 40+ years from now… both will be possible. Drink by 2061.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Erin Larkin, Halliday Wine Companion - 98 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\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\"\u003eThis year marks a major milestone for Margaret River icon Cullen Wines: 50 years of vinous excellence. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis week, meanwhile, marks the release of the flagship 2019 Diana Madeline cabernet blend, recognised as one of the country's finest reds. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eI gave the 2019 Diana Madeline 98 points - my highest score of the year so far - for its impeccable poise and balance. 'It is one of our best to date, some say rivalling the great 2018, and some say its even better,' says winemaker Vanya Cullen of the wine named in tribute to her trailblazing mother. It is a dark wine this, richly perfumed and approachable early with a panoply of red fruit flavours from dark cherries to wild berries and black plums. A tour de force of balance and restraint at just 13.5% alcohol. A wine of length, concentration and style. For sports lovers think Flo Jo (without the drugs) in a bottle.\u003c\/span\u003e\"  \u003cstrong\u003eWinsor Dobbin, gourmetontheroad.com – 98 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Cullen's biodynamic home-block red is a deep well of terroir-driven aromas and flavors. Concentrated yet lucid, it conjures wild West Aussie bush and coastal notes. There's eucalyptus, dusty red earth and the blossoms of local Marri trees amidst tart cherry and red currant. It's briny, savory and spicy. The tannins are muscular but ultrafine, sappy and textural. Drink 2024–2042.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eChristina Pickard, Wine Enthusiast – 96 points and Top 100 Cellar Selections of 2022\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\"\u003eJames Halliday Top 100 of 2021\u003cbr\u003eWine Enthusiast Top 100 Cellar Selections of 2022\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion  \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\u003cbr\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 alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\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 rel=\"noopener\" title=\"Vanya Cullen discusses biodynamics\" href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" target=\"_blank\"\u003e\u003cimg style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" alt=\"Vanya Cullen discusses biodynamics\"\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 alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\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":42763700240625,"sku":"","price":148.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cullen-diana-madeline-cabernet-merlot-2019.jpg?v=1696206025"},{"product_id":"cullen-diana-madeline-2010","title":"Cullen Diana Madeline 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 of 2012\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. The Cullen vineyard has been certified both Organic and Biodynamic since 2004. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The combination of terroir, early picking, biodynamics, aged vines and sympathetic winemaking makes such a strong statement. Slightly more robust than recent vintages and as such may prove an even greater crowd pleaser. It is a stunning blend of all five Bordeaux varieties. Silky, effortless and graceful. Will cellar for decades.”  Ray Jordan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\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\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The combination of terroir, early picking, biodynamics, aged vines and sympathetic winemaking makes such a strong statement. Slightly more robust than recent vintages and as such may prove an even greater crowd pleaser. It is a stunning blend of all five Bordeaux varieties. Silky, effortless and graceful. Will cellar for decades\u003cspan data-mce-fragment=\"1\"\u003e. Perfect with rack of lamb.”  \u003cstrong data-mce-fragment=\"1\"\u003eRay Jordan, West Weekend - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A wonderfully complete, elegant and willowy wine of exuberant brightness, freshness and exemplary balance. Its deep pristine perfume of violets, cassis, mulberries, dark cherries is tightly knit with fresh cedar\/chocolate\/vanilla oak. Medium to full-bodied, it's deeply layered with pristine flavours of small berries, briar and nuances of dried herbs, underpinned by dusty, gravelly tannins, steadily building power and intensity before finishing long, supple and silky. Drink: 2030-2040.\" \u003cstrong\u003e Jeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"2010 DM makes a vital statement: its phenomenal predecessor was no fluke. At thirty-nine years of age and privileged to fanatical biodynamic care, the Cullen vineyard is in a remarkable place indeed. At a tantalising 13.0% alcohol, elegance meets the strictest definition. Utterly enticing, profoundly pure, effortlessly seamless and earth-shakingly long-lived\u003cspan data-mce-fragment=\"1\"\u003e. Margaret River graphite, high cocoa dark chocolate texture and gravelly tannins support pin-point exact violet and blackcurrant fruit. For the record, 77% cabernet sauvignon, 10% merlot, 6% petit verdot, 4% malbec and 3% cabernet franc – but such is its seamless coherence, you'd never know it was a blend. \u003c\/span\u003eDiana would be proud\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Wine Taste - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A 77\/10\/6\/4\/3 per cent blend of cabernet sauvignon, merlot, petit verdot, malbec and cabernet franc. Confident with the quality of her biodynamically grown estate grapes, Vanya Cullen is taking a gently gently approach with all aspects of the wine. Thus it is medium-bodied at best, but is \u003c\/span\u003eperfectly balanced and its array of blackcurrant, redcurrant, earth and spice fruit flavours are clearly varietal. Above all else, it is certain the wine will develop beautifully over the next 20-30 years\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 96 points and Top 100 Wines of 2012\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"From a great vintage in Margaret River, this elegant cabernet sauvignon-dominant blend (77 per cent) includes merlot, petit verdot, malbec and cabernet franc. Pretty, complex aromas include blackcurrant, violet, rose petals and plum. \u003c\/span\u003eThe wine is just a joy to drink, with fine-grained tannins carrying medium-bodied flavours of red berries, blood plum and some ironstone minerality all around the mouth\u003cspan data-mce-fragment=\"1\"\u003e. A great option for the cellar – this will age beautifully – decant it for a few hours if you decide to drink it now.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBen Thomas, The Weekly Review -  5\/5\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Includes 10% merlot, 6% petit verdot, 4% malbec and 3% cabernet franc. Medium to deep purple\/red: fairly light colour for a cabernet, but the hue is excellent. Clean, fragrant violets and red fruits fill the aroma. \u003c\/span\u003eMedium-bodied at the most, it has appealing youthful flavour and balance, length and harmony, with a thread of fine-grained tannins running throughout the palate. A bright and vibrant wine, not a 'try hard' style, but very elegant, and effortless. Tremendous length, with the tannins making an important contribution. Not a very powerful Cullen, but pretty and will no doubt live and age well. Drink: 2012-2040.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 of 2012\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\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\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\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\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":42763700338929,"sku":"","price":195.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2010_5474fd45-f12d-418c-a89a-de826088bf48.jpg?v=1696204344"},{"product_id":"cullen-diana-madeline-2007","title":"Cullen Diana Madeline 2007","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 of 2009\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline Cabernet Merlot is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. The Cullen vineyard has been certified both Organic and Biodynamic since 2004.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Just to fully impose her dominance over Australian fine wine making, Vanya Cullen doubles her 2007 king-hell whammy with this astonishing bio-D blend of cabernet sauvignon , merlot, cabernet franc and petit Verdot. It brought to me a vision of a hot gothic\/sultry-musky Marianne Faithful sitting with a knife and fork to devour a quivering gelatinous block of arterial blood, blood orange, soot, coffee, ancient oolong tea, and trainline gravel, dusted with gunpowder and the pollen of forests and fields of meadow blooms. It's an extreme, profoundly beautiful thing. Thirty years in the cellar.\"  Philip White\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is one of the greatest Diana Madeline's\u003cspan data-mce-fragment=\"1\"\u003e. The outstanding quality of this wine reflects a combination of the excellent conditions that existed for all red grape varieties during the lead up to the 2007 vintage and the benefits of employing the best biodynamic practices. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2007 Diana Madeline was made from 84% Cabernet Sauvignon, 8% Merlot, 4% Cabernet Franc and 4% Petit Verdot. The fruit was picked at Baumés ranging from 12.0 to 13.8˚ and fermentation employed natural yeasts. The wine was matured for 14 months in high quality French oak barriques.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVery concentrated deep red colour. The bouquet is already very complex, combining clean and rich blackcurrant aromas (typical of great vintages of this wine style) with a touch of blackberry and vanillin oak. On the palate, the complex amalgam of liquorice, fennel and different fruit flavours, including plum, mulberry, red currant and blueberry, are backed by just the right amount of clean oak. Long and persistent. The extraordinary depth of flavour reflects the outstanding quality of the 2007 vintage. Cellaring: At least 20 years.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eVanya Cullen\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\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\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"One might be sceptical about biodynamics, but not about this glorious wine, an emphatic bounce back to top form; indeed, this is as close to perfection as one can imagine in terms of structure, texture and its complex fruit flavours. Great now, greater still in another 10 years\u003cspan data-mce-fragment=\"1\"\u003e, and who knows how long thereafter. Drink to 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 97 points and Top 100 Wines of 2009\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eJust to fully impose her dominance over Australian fine wine making, Vanya Cullen doubles her 2007 king-hell whammy with this astonishing bio-D blend of cabernet sauvignon (84%), merlot (8%); cabernet franc (4%) and petit verdot (4%). It brought to me a vision of a hot gothic\/sultry-musky Marianne Faithful sitting with a knife and fork to devour a quivering gelatinous block of arterial blood, blood orange, soot, coffee, ancient oolong tea, and trainline gravel, dusted with gunpowder and the pollen of forests and fields of meadow blooms. It's an extreme, profoundly beautiful thing. Thirty years in the cellar.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePhilip White, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Independent Weekly\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e – 95+++ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eI didn't take many notes on this wine, and if I did then I'm not exactly sure where they are right now, but I remember it perfectly well and don't feel the need to go long on the fruit salad descriptors because this wine is all about structure and length. It's tight and fine, only medium bodied really, with a bright mulberry and blackcurrant sort of fruit character, a slight but pleasant leafiness that's both Cabernet and regional and tasteful cedar\/vanilla oak in support. Pretty too. The thing that struck me though, was just how long and controlled it was through the mouth. I tasted other wines next to it and they looked distinctly clumsy and abbreviated. Perhaps not the most exciting of wines at present, more subdued and classy, but \u003c\/span\u003eit's going to be magic in the long term\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2019-2030+.\"  \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\"Ah yes I see what you mean. Though it took me a while to come around to this - biodynamically-grown wines are renowned for their 'brightness', but the first day I tried this it seemed dull. Perhaps 'subdued' is a better word. Day two it tasted better but I still wasn't entirely convinced. Day three it was at its best, its quality clear. Good sign I know though you'd be doing your dough if you were looking to drink it soon-ish. One of the interesting things about 2007 Margaret River cabernet is that the wines generally aren't thick or ballsy or robust, but they are beautifully ripe and balanced. This wine sure is. It has a lightness of touch, a natural sense of acidity, and strides long and sure out through its finish. I'm with Walsh - it's a wine characterised by its structure and length. Good news for its future.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Sumptuous, earthy and rather riper and more rustic than usual, this smooth and seamless cabernet blend has a delicate, floral and earthy bouquet of small berries, cherries and mulberries, backed by creamy, cedary oak, baked earth and hints of underbrush. Long and supple, deep and slightly subdued, its plush and satiny presence of slightly meaty fruit is underpinned by a fine spine of crunchy tannins, delivering a smooth, polished presence of fruit and oak backed by a mineral presence and punctuated by delightful acidity. YTD 2019-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Vanya Cullen is a champion of sustainable directions in Australian wine. Her Margaret River cabernet blend, named after her late mother, is a modern classic. The '07 offers seamless integration of blackcurrant fruit, earthy richness and cedary oak. It has lovely texture, dense, complex flavour and lightly puckering tannins. Ageing? Yes, two to 15 years.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, Epicure Uncorked  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 of 2009\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 alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\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 alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\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":42763700404465,"sku":"","price":195.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2007_1d81bd99-717f-4772-8d84-42c7e6df3ef7.jpg?v=1696203514"},{"product_id":"cullen-diana-madeline-2005","title":"Cullen Diana Madeline 2005","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2007\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003ePhilip Rich Top 20 Wines of 2007\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMatthew Jukes Top 100 Wines of 2008\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003ePeter Forrestal Top 100 Drops\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. By 2005 the Cullen vineyard was certified both Organic and Biodynamic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The Margaret River Cabernet pair in this year's Top 100 may perhaps be a little predictable, but they won their places fair and square by simply tasting the others clean off the page. The 2005 Diana Madeline is a huge wine with firm tannins and a long life ahead of it. It reminded me of some 2005 Paulliacs, which are typified by their intricate marquetry overlaying a muscle-bound core of unyielding cassis fruit.\"  Matthew Jukes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a great wine and one of the very finest Bordeaux blends ever produced at Cullens. It was made using all of the five red grape varieties of Bordeaux, with Cabernet Sauvignon comprising three quarters of the blend. Merlot was the next most important contributor with 16%, followed by Malbec (5%), Cabernet Franc (3%) and Petit Verdot (1%). The wine has benefited from having been matured for 19 months in French barriques, of which 70% were new.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMagnificent deep inky red with strong purple meiniscus\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003eYouthful, concentrated and intense pot-pourri of dark berry fruits on the nose. Powerful and sumptuous, with the wonderful black cherry flavours in the middle palate being backed by fine-grained tannins and leading into a rewardingly long and lingering finish.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCellaring: At least 15 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eVanya Cullen\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\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\"Wow! Elegance meets structure, meets sophistication. Scented with violets and sweet cedary new oak, its perfume of small red and black berries, dark cherries reveals complex earthy undertones with a hint of gravel. Full to medium in body but steeped with vibrant flavours of dark berries, cherries, its seductively smooth but opulent palate revels in its marriage of fruit, oak and firm, Graves-like chalky tannin. Exceptionally long and perfectly harmonious, it's both polished and powerful, with a brilliant future\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2025-2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"My top WA wine of the year. It's opulent, succulent, well structured, fleshy and velvety, with fine, slinky tannins.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Peter Forrestal, Top 100 Drops – 19.0\/20 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vanya Cullen only knows how to make great wine, here juggling cabernet sauvignon (75%), merlot, malbec, cabernet franc and petit verdot. In archetypal Cullen style, it has a backbone of ripe but persistent tannins to the array of black fruit flavours, which have the density and intensity to easily carry the wine through to its very long plateau of maturity\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2010-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 96 points and Top 100 Wines of 2007\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This beautifully crafted, concentrated and medium-to-full-bodied wine is the latest in a long list of great Margaret River cabernets from Vanya Cullen over the years. Ultra perfumed with violets, cedar, earth, blackcurrants, dark cherries and a hint of complexing bell pepper, the palate is still backward – with finely grained and very persistent tannins rounding out a wine which will require at least five years to soften. Should be drinking well 15 to 20 years from now.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePhilip Rich, Australian Financial Review - Top 20 Wines of 2007\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The Margaret River Cabernet pair in this years 100 may perhaps be a little predictable, but they won their places fair and square by simply tasting the others clean off the page. The 2005 Diana Madeline is a huge wine with firm tannins and a long life ahead of it. It reminded me of some 2005 Paulliacs, which are typified by their intricate marquetry overlaying a muscle-bound core of unyielding cassis fruit.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Matthew Jukes – Top 100 Australian Wines of 2008\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This is a Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot red blend of epic proportions from respected winemaker Vanya Cullen of this leading Australian wine producer. Nineteen months in French oak has resulted in a wine that is \u003c\/span\u003edrinking beautifully right now but with the restraint and power that augurs for a very long and prosperous future\u003cspan data-mce-fragment=\"1\"\u003e. Black fruits, hints of vegemite, currants, spicy plums and roasted meats are only some of the contributors to a complex array of characters in the aroma profile of this wine. Revealed in layer upon layer, complexity abounds. Seamless in mouthfeel, balanced and just beautiful flavours. Good coffee mocha oak, ultra fine tannins, a touch of silkiness – indeed a very classy and elegantly structured red with lingering liquorice and dark chocolate on the finish. Try this Wagyu beef. Drink to 2027 plus.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePaul Ippolito - 96 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\u003eLeft-wing wine: I collapse, boneless, here. The lively berries, the naughty spring meadowflower freshness, the wicked lollyshop musk and bright violets and lavender that you never see in 100% cab are here, thanks to the mad persistence of Vanya Cullen's hatred of chemicals, full bore plunge to perfect guzzling blended squish, and absolute pursuit of biodynamic hooley dooley holiness. Cab sav, franc, merlot, malbec and verdot be perfumed here, sans sprays and poisons. It friggin rocks. Close table or bedside supping now; real mushy wedding shit in a decade or so.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePhilip White, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Independent Weekly\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e – 95++ points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This year a blend of 75% cabernet, 16% merlot, 5% malbec, 3% cabernet franc and 1% petit verdot with the grapes being grown according to Bio-Dynamic principles. In order to get into the spirit of things I swirled the wine anti-clockwise while suspending a crystal over the top before tasting. Actually, I think there really is something in this Bio-Dynamic wines lark, and to paraphrase the great Reeves \u0026amp; Mortimer – 'I don't know how it works…but it does!'.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAromas of violet, sweet cherry, berry, bayleaf, a little beef stock and most attractive lead pencil oak with hints of asprin that some young screw-capped wines show. On the palate full bodied but very reserved and controlled with cherry, berry, clove, bayleaf and cedar flavours. Masses of mouthcoating firm tannins and noticeable cheek puckering acidity lay the foundations for decades of development. There is little pleasure to be found in this wine at present so don't even think about thinking about opening one for at least ten years. \u003c\/span\u003eIt's great but wait\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018 - 2030+.\"  \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\"This is a boomer. It is the best since 2001\u003cspan data-mce-fragment=\"1\"\u003e. It is strong, pure, muscular, wrapped in big arms of tannin and statuesque in its bright, clean, dark fruit profile. There's a sense of the tall, dark and handsome about this. It presents as a straight, perfumed, controlled burst of plums, blackcurrant, cedar, cigarbox, musk, chocolate and cloves, the merest tip of eucalypt giving it lift and life. This is a 20-year, long-haul wine. Don't touch it for a long time.\u003c\/span\u003e Blend this year is cabernet sauvignon 75%, merlot 16%, malbec 5%, cabernet franc 3% and petit verdot 1%. Drink: 2018-2027+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2007\u003cbr\u003ePhilip Rich Top 20 Wines of 2007\u003cbr\u003eMatthew Jukes Top 100 Wines of 2008\u003cbr\u003ePeter Forrestal Top 100 Drops \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 alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\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 alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\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":42763700437233,"sku":"","price":215.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2005_a31f440d-5c40-4536-b377-bdded922ca33.jpg?v=1696203286"},{"product_id":"cullen-diana-madeline-2003","title":"Cullen Diana Madeline 2003","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2005\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eTyson Stelzer Top 500 Wines of 2005\/2006\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. In 2003 Cullen was certified fully Organic and began introducing \u003cspan data-mce-fragment=\"1\"\u003eBiodynamic viticulture practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A deeply fruited, finely balanced, firm and long-living cabernet blend. Its alluring, dark perfume of violets, cassis, mulberries, dark cherries and blood plums is supported by fragrant and fine-grained chocolate\/vanilla and cedary oak, with undertones of forest floor. Satiny soft, its plush palate of juicy small berry and cherry flavour is framed by firm, powdery tannins and backed by smooth, polished chocolate oak. Charming, spotlessly clean and beautifully measured.\"  Jeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This wine was made from a blend of the same four Bordeaux grape varieties as last year. The final blend comprised 72% Cabernet Sauvignon, 20% Merlot, 4% Malbec and 4% Petit Verdot. The Baumés of these varieties at the time of picking typically lay in the range of 13 to 14°. All of the wine was matured for 15 months in French oak, of which 52% was new. The final alcohol concentration of this wine was 13.5%. Deep red with vibrant purple on the meniscus; already displays classic and seductive varietal cigar box characters on the nose, together with fresh violet and mocha aromas; cedary oak at the front of the palate leads into a complex amalgam of blackcurrant and black cherry flavours with a touch of cigar box, which are perfectly integrated with the soft but firm tannins. The palate is already very complete. Cellaring: 10 - 15 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCullen Wines\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\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\u003cspan\u003e\"2003\u003c\/span\u003e\u003cspan\u003e Cullen Cabernet Sauvignon Merlot. Cellaring: Not less than 25 years to go.\"\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  James Halliday, Wine Companion Magazine Feb\/Mar 2014 - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A blend of 72% cabernet sauvignon, 20% merlot, and 4% each of petit verdot and malbec from the hand of Vanya Cullen, named to honour her late mother. Crystal clear colour, bell-clear, intense redcurrant and blackcurrant fruit, built-in tannins and high quality French oak all make for a classic wine\u003cspan data-mce-fragment=\"1\"\u003e. Drink Now-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 96 points and Top 100 Wines of 2005\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A deeply fruited, finely balanced, firm and long-living cabernet blend. Its alluring, dark perfume of violets, cassis, mulberries, dark cherries and blood plums is supported by fragrant and fine-grained chocolate\/vanilla and cedary oak, with undertones of forest floor. Satiny soft, its plush palate of juicy small berry and cherry flavour is framed by firm, powdery tannins and backed by smooth, polished chocolate oak. Charming, spotlessly clean and beautifully measured\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2015-2023.\" \u003c\/span\u003e \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Another great Diana Madeline, with characteristic, refined fruit and monumental structure and length. Intense black and red currants and red cherries swirl with hints of nettles, spice, herbs, mint and cinnamon\u003cspan data-mce-fragment=\"1\"\u003e. Cashew nut French oak (50% new) is firm, but pushed into its rightful second place by the fruit. All it needs is time for the oak to integrate and the very persistent, firm, fine tannin structure to soften. Impressive. 72% cabernet, 22% merlot, 4% petit verdot, 4% malbec. It was showing even better when retasted on 10\/12\/05. Best drinking around: 2013-2023.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Top 500 Wines 2005\/2006 – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very impressive red with great density and complexity. It has real weight and deliciously silken texture. Licorice, blackberry, plum, spice, tar and classy oak. There's also some smoky bacon and gamy characters.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Bob Campbell, The Real Review - 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2005\u003cbr\u003eTyson Stelzer Top 500 Wines of 2005\/2006\u003cbr\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 alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\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 alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\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":42763700470001,"sku":"","price":210.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cullen-diana-madeline-cabernet-merlot-2003_0e15dce4-d93d-407a-904f-969720a38490.jpg?v=1696202950"},{"product_id":"cullen-diana-madeline-2001","title":"Cullen Diana Madeline 2001","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePhilip Rich Top 20 Wines of 2003\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. By 2001 Cullen had changed to total organic viticultural practices and was well down the path to Organic Certification. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Wonderful wine, elegant and yet concentrated, deep and yet light on its feet, drinking superbly right now at 17 years. There are complex bottle-developed aroma notes to the bouquet and the wine is elegant, medium to full-bodied and beautifully balanced. No sign of greenness. A top vintage of this wine.\"  Huon Hooke (Tasted Jan 2018) \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\"\u003e\u003c\/a\u003e\u003ca title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: center;\"\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\"Wonderful wine, elegant and yet concentrated, deep and yet light on its feet, drinking superbly right now at 17 years. There are complex bottle-developed aroma notes to the bouquet and the wine is elegant, medium to full-bodied and beautifully balanced. No sign of greenness. A top vintage of this wine. Drink 2018-2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points (Tasted Jan 2018)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"2001 Cullen Cabernet Sauvignon Merlot. Cellaring: 25 to 30 years to go.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  James Halliday, Wine Companion Magazine Feb\/Mar 2014 - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's absolutely no stopping Cullen, the signature vineyard and winery in Margaret River. Last weekend the Cullen family played host to a number of media, trade and friends and over two mornings staged vertical tastings of their premier wines, the Sauvignon Blanc Semillon blend, Chardonnay and Cabernet Sauvignon Merlot. An exceptional and world-class event that few wineries could match in quality terms, it became an appropriate tribute to the life and work of Diana Cullen... The other astonishing new wine, and one I rated at least the equal of any other at this tasting, was the 2001 Cabernet Sauvignon Merlot, of which a small portion of around 180 cases was sealed under a screwtop cap. It was winemaker Vanya Cullen's intent to seal more of this wine this way, but a technical packaging hitch prevented her from doing so. I believe the screwcapped bottles have largely been sold out, and they were only available from the cellar door. The interesting thing was just how different the two bottlings actually tasted. The wine sealed under cork (19.4 points, drink 2013-2021+) was everything a Cullen red should be: a superbly polished, presented and harmonious wine of perfume and strength, but the power it exuded was restrained and measured. Saturated in deep fruit and revelling in its cedar\/mocha oak influences, it's the complete package, even a little more assertive than the excellent 2000 vintage. As if to contrast and simply make a point, the screwcapped bottling is precisely, according to the current vernacular, a fruit bomb. So much so, in fact, that you can hardly see the oak, which gives you an idea of what real fruit intensity is about. It's heady and opulent, succulent and meaty, and offers a simply unreal length and persistence of exaggerated fruit. Given time, in my experience of red wines sealed this way, the wine will change from the freakish to the simply wonderful. But it will take time, I think, about a decade longer than the cork-sealed alternatives. \u003cspan data-mce-fragment=\"1\"\u003eDrink 2013-2021+.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, electrifying crimson purple. The nose shows eggy sulphur (not a concern) at first but in time blows perfumed herbs, ripe mulberry, blackcurrant and cedar – it's hard work but over time a sense does develop that this is something special. It's not until the wine hits your tongue though that its greatness is revealed – or inferred. In short, it's dramatically structured, with a palate that's brooding and powerful and wrenched tight, with finegrained tannins that rattle right back through the palate in classical style and in doing so bolt its rage of blackcurrant\/black cherried fruit rigidly in place. This is a tremendous, statuesque, upstanding wine that shuns cuddly generousity and likeability for the sake of a commanding sense of respect. It's a lesson in how a superior, young, ageworthy cabernet should look. Drink: 2015-2025.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Made from what is a superb cabernet year in the Margaret River, and named in honour of Di Cullen, who sadly passed away this year, this is without question one of the really great Cullen cabernets – of which there have been a few. Made from 75% cabernet and 25% merlot, this deep crimson-purple-coloured wine has aromas of ripe, pure blackcurrant cabernet fruit, together with cedar and vanilla from perfectly handled French oak, 40% of which was new. The palate has wonderful persistence of flavour and length. Ripe, fine-grained and supple tannins round out a wine that is elegant and concentrated and that will keep improving for many years. This is one of the year's very best wines.\" \u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Philip Rich, Australian Financial Review, Top 20 Wines of 2003\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"An awesome, dense, black colour with magnificent ripe jube fruit aromas seamlessly integrated with cedary oak. Superb, concentrated, varietal fruit on the palate. The oak is subdued and mellow.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWinestate Magazine  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The wine was bottled six weeks ago and the tasting bottle had just been opened. The first and most obvious observation is the consistency of style and quality in these wines. At present the wine is locked up tighter than the bank vault on a long weekend but a perfect structure is provided by the velvety, creamy ultra fine grained tannins, balanced but unobtrusive acid and obvious deep concentrated fruit. The body weight is muscular, so it's bigger than the 2000. Structure is big solid layered and tight with an intricate diverse level of complexity; this is a wine with a long finish that will age beautifully. Put simply, this wine is awesome and I will make a big call and say not only is it one of the best wines I have ever tasted, but in my opinion in time it will be one of the best wines ever produced in Australia. Rating? Who needs one with a wine like this! Feb 2003.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Ric Einstein, www.torbwine.com\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTop 20 Wines of 2003 - Philip Rich, Australian Financial Review\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 rel=\"noopener\" title=\"Vanya Cullen discusses biodynamics\" href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" target=\"_blank\"\u003e\u003cimg style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo1_480x480_119e71c7-6a50-40b3-8cc5-70739d17404c_480x480.jpg?v=1720403408\" alt=\"Vanya Cullen discusses biodynamics\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\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":42763700502769,"sku":"","price":260.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2001_1b248d7b-cba2-427d-91c8-9bb40729c53c.jpg?v=1756272928"},{"product_id":"cullen-diana-madeline-cabernet-sauvignon-merlot-1996","title":"Cullen (Diana Madeline) Cabernet Sauvignon Merlot 1996","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 1998\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e and is a worthy regional benchmark. \u003c\/span\u003eIt is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. In 1996 Cullen was embracing organic viticultural practices and was well down the path to Organic Certification.\u003c\/p\u003e\n\u003cp\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note that prior to the 2001 vintage, Cullen Diana Madeline was labelled Cullen Cabernet Sauvignon Merlot.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Arguably Australia's best cabernet merlot blend. Clean, perfectly ripened fruit and sweet cedary oak on the bouquet matched by a beautifully balanced and structured wine on the palate. Cassis fruit is framed by lingering tannins and fine French oak.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\"  \u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" title=\"Cullen Wines\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenVideo2_480x480_37dec335-0753-447e-89fb-fd920b1898ce_480x480.jpg?v=1720402521\"\u003e\u003c\/a\u003e\u003ca title=\"Cullen Wines\" href=\"https:\/\/youtu.be\/VM8RStE-gPQ\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/VM8RStE-gPQ\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eCullen Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\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\"\u003cspan data-mce-fragment=\"1\"\u003eBright, deep colour of excellent hue: youthful. Same on the nose: fresh, clean, bright and adolescent with lots of primary fruit in a black fruit spectrum - blackberry mostly - and quite elegant, without obvious oak or high ripeness, and no sign of greenness. Elegant, medium to full-bodied wine of great precision and style, fine-grained tannins seamlessly interwoven in the farbric of the palate, and a long, harmonious finish. The one quibble I could raise is that it's not particularly complex, and could not be mistaken for a great Bordeaux because it's not that detailed or layered. But it invites comparison.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA blend of 75% cabernet sauvignon, 20% merlot and 5% cabernet franc, and arguably Australia's best cabernet merlot blend. Strongly coloured, with clean, perfectly ripened fruit and sweet cedary oak on the bouquet matched by a beautifully balanced and structured wine on the palate. Cassis fruit is framed by lingering tannins and fine French oak.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e95 points and Top 100 Wines of 1998\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deeply perfumed with scents of violets, cassis and plums, with meaty suggestions of very ripe fruit beneath highly aromatic creamy mocha oak. Sweet, slightly confection-like berry fruits present a fine and supple palate supported by creamy oak and a fine spine of bony tannin. A more restrained and willowy expression of this wine.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 1998\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 alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\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  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: left;\" data-mce-style=\"text-align: left;\"\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 style=\"margin-right: 34px; margin-bottom: 16px; margin-left: 34px; float: none;\" 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\"\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 alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\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. \u003cspan data-mce-fragment=\"1\"\u003eFurther plantings were made over the subsequent decades. \u003c\/span\u003eThe mature \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. \u003cspan data-mce-fragment=\"1\"\u003eWith Vanya at the helm\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e,\u003c\/span\u003e 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. \u003cspan data-mce-fragment=\"1\"\u003eVanya was also awarded Halliday Wine Companion's winemaker of the year in 2020.\u003c\/span\u003e\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":42763700535537,"sku":"","price":275.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-1996.jpg?v=1696200797"},{"product_id":"cullen-diana-madeline-2001-1500ml","title":"Cullen Diana Madeline 2001 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePhilip Rich Top 20 Wines of 2003\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. By 2001 Cullen had changed to total organic viticultural practices and was well down the path to Organic Certification. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Wonderful wine, elegant and yet concentrated, deep and yet light on its feet, drinking superbly right now at 17 years. There are complex bottle-developed aroma notes to the bouquet and the wine is elegant, medium to full-bodied and beautifully balanced. No sign of greenness. A top vintage of this wine.\"  Huon Hooke (Tasted Jan 2018) \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-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\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Wonderful wine, elegant and yet concentrated, deep and yet light on its feet, drinking superbly right now at 17 years. There are complex bottle-developed aroma notes to the bouquet and the wine is elegant, medium to full-bodied and beautifully balanced. No sign of greenness. A top vintage of this wine. Drink 2018-2028.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points (Tasted Jan 2018)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"2001 Cullen Cabernet Sauvignon Merlot. Cellaring: 25 to 30 years to go.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, Wine Companion Magazine Feb\/Mar 2014 - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's absolutely no stopping Cullen, the signature vineyard and winery in Margaret River. Last weekend the Cullen family played host to a number of media, trade and friends and over two mornings staged vertical tastings of their premier wines, the Sauvignon Blanc Semillon blend, Chardonnay and Cabernet Sauvignon Merlot. An exceptional and world-class event that few wineries could match in quality terms, it became an appropriate tribute to the life and work of Diana Cullen... The other astonishing new wine, and one I rated at least the equal of any other at this tasting, was the 2001 Cabernet Sauvignon Merlot, of which a small portion of around 180 cases was sealed under a screwtop cap. It was winemaker Vanya Cullen's intent to seal more of this wine this way, but a technical packaging hitch prevented her from doing so. I believe the screwcapped bottles have largely been sold out, and they were only available from the cellar door. The interesting thing was just how different the two bottlings actually tasted. The wine sealed under cork (19.4 points, drink 2013-2021+) was everything a Cullen red should be: a superbly polished, presented and harmonious wine of perfume and strength, but the power it exuded was restrained and measured. Saturated in deep fruit and revelling in its cedar\/mocha oak influences, it's the complete package, even a little more assertive than the excellent 2000 vintage. As if to contrast and simply make a point, the screwcapped bottling is precisely, according to the current vernacular, a fruit bomb. So much so, in fact, that you can hardly see the oak, which gives you an idea of what real fruit intensity is about. It's heady and opulent, succulent and meaty, and offers a simply unreal length and persistence of exaggerated fruit. Given time, in my experience of red wines sealed this way, the wine will change from the freakish to the simply wonderful. But it will take time, I think, about a decade longer than the cork-sealed alternatives.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDrink 2013-2021+.\u003c\/span\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, electrifying crimson purple. The nose shows eggy sulphur (not a concern) at first but in time blows perfumed herbs, ripe mulberry, blackcurrant and cedar – it's hard work but over time a sense does develop that this is something special. It's not until the wine hits your tongue though that its greatness is revealed – or inferred. In short, it's dramatically structured, with a palate that's brooding and powerful and wrenched tight, with finegrained tannins that rattle right back through the palate in classical style and in doing so bolt its rage of blackcurrant\/black cherried fruit rigidly in place. This is a tremendous, statuesque, upstanding wine that shuns cuddly generousity and likeability for the sake of a commanding sense of respect. It's a lesson in how a superior, young, ageworthy cabernet should look. Drink: 2015-2025.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Made from what is a superb cabernet year in the Margaret River, and named in honour of Di Cullen, who sadly passed away this year, this is without question one of the really great Cullen cabernets – of which there have been a few. Made from 75% cabernet and 25% merlot, this deep crimson-purple-coloured wine has aromas of ripe, pure blackcurrant cabernet fruit, together with cedar and vanilla from perfectly handled French oak, 40% of which was new. The palate has wonderful persistence of flavour and length. Ripe, fine-grained and supple tannins round out a wine that is elegant and concentrated and that will keep improving for many years. This is one of the year's very best wines.\"\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Philip Rich, Australian Financial Review, Top 20 Wines of 2003\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"An awesome, dense, black colour with magnificent ripe jube fruit aromas seamlessly integrated with cedary oak. Superb, concentrated, varietal fruit on the palate. The oak is subdued and mellow.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWinestate Magazine  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The wine was bottled six weeks ago and the tasting bottle had just been opened. The first and most obvious observation is the consistency of style and quality in these wines. At present the wine is locked up tighter than the bank vault on a long weekend but a perfect structure is provided by the velvety, creamy ultra fine grained tannins, balanced but unobtrusive acid and obvious deep concentrated fruit. The body weight is muscular, so it's bigger than the 2000. Structure is big solid layered and tight with an intricate diverse level of complexity; this is a wine with a long finish that will age beautifully. Put simply, this wine is awesome and I will make a big call and say not only is it one of the best wines I have ever tasted, but in my opinion in time it will be one of the best wines ever produced in Australia. Rating? Who needs one with a wine like this! Feb 2003.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Ric Einstein, www.torbwine.com\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTop 20 Wines of 2003 - Philip Rich, Australian Financial Review\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\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":42763700568305,"sku":"","price":595.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Diana-Madeline-Cabernet-Merlot-2001-1500ml_8629beef-36e1-4d9d-bb3f-a49966ed5656.jpg?v=1696202722"},{"product_id":"cullen-diana-madeline-cabernet-sauvignon-merlot-2000-1500ml","title":"Cullen (Diana Madeline) Cabernet Sauvignon Merlot 2000 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2002 \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eBest Cabernet Sauvignon Blend in Australia - Australian Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCullen is an iconic Margaret River winery and the Diana Madeline is their flagship red wine. It \u003cspan data-mce-fragment=\"1\"\u003eis famed for its quality and consistency, is sought after by collectors world-wide\u003c\/span\u003e and is a worthy regional benchmark. It is a classic Cabernet Sauvignon dominant Bordeaux blend grown on an exemplary vineyard. By 2000 Cullen had changed to total organic viticultural practices and was well down the path to Organic Certification.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease note that prior to the 2001 vintage, Cullen Diana Madeline was labelled Cullen Cabernet Sauvignon Merlot.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The bouquet is complex and the wine is powerful and deep, elegant and tightly focused, lively and long. It stood up well beside several 2000 Bordeaux left-bank wines. It may not have had the amazing extract of the best of the Medocs, but was a superb wine in its own right.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Vanya Cullen has taken her Cabernet Merlot into the top echelon of Australian Cabernet through dogged determination, curiosity and superb technical skills. The exemplary vineyard site is planted on ancient granitic soils in the central Willyabrup sub-region of Margaret River. Cullen has adopted the principles of biodynamic viticulture to 'achieve greater individuality of site through working with nature rather than against it'. This estate style is about freshness and complexity, structure and suppleness. The wines have pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age. Diane Madeline Cabernet Merlot is named in memory of Di Cullen who established the winery and vineyard with her husband in 1971.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-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\"Pristine perfume of violets, dark berries and plums, lightly minty, dusty and smoky, over strongly scented vanilla\/bubblegum\/mocha oak. Classically long and silky, with a sumptuous depth of plush, pristine black berry\/dark cherry fruit tightly integrated with supple, drying tannins and smoky fine-grained oak. Superb balance, length and harmony\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis wine was voted the Best Cabernet Sauvignon Blend in Australia in the August 2002 issue of Australian Gourmet Traveller Wine. Nick Bulleid, who was part of a very distinguished panel, writes:  \"The quality of Cullen's cabernet sauvignon merlot is simply stunning. This is classic Margaret River. Both the 2000 and 1999 wines showed a deep purple-red colour and wonderful fruit concentration. The 2000 is marginally the finer of the two in structure, with a plump, supple and intense palate and plenty of fine tannin. I thought the fruit showed perfect ripeness, with concentrated blackcurrant characters. Peter Bourne said 'rich, ripe and opulent, with power and length', while Peter Forrestal admired its 'velvet texture'. These are brilliant wines with almost unlimited potential for development.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAustralian Gourmet Traveller Wine\u003c\/strong\u003e  \u003c\/span\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"One of Australia's true benchmark wines, broodingly powerful in its youth but slowly unfolding with age. Deeply coloured. The small red berry fruits and subtle oak of the bouquet give little hint of the lush red and black fruits of the palate, the powerful tannins showing the first signs of softening. Great bloodlines.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, The Weekend Australian - 95 points and Top 100 Wines of 2002\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe last of this label before it became Diana Madeline. Black olives, meat-stock, ironstone, a hint of crushed ants (in a nice way); the bouquet is complex and the wine is powerful and deep, elegant and tightly focused, lively and long. It stood up well beside several 2000 Bordeaux left-bank wines. It may not have had the amazing extract of the best of the Medocs, but was a superb wine in its own right.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Given a couple of hours to open up this shows terrific fruit purity, with a furious slick of blackcurrant and a silkiness that's about as sheer as a pair of hotpants. There's a crash of tannins on the finish, coffee, olive and earth complexity, and a firm, strong, acid\/tannin frame on which it's built. Margaret River. Drink: 2008 - 2016.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBest Cabernet Sauvignon Blend in Australia - Australian Gourmet Traveller Wine\u003cbr\u003e\u003c\/span\u003eJames Halliday Top 100 Wines of 2002\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 alt=\"Cullen Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\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  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 alt=\"Cullen Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\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":42763700601073,"sku":"","price":550.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cullen-diana-madeline-cabernet-merlot-2000-1500ml_f4fb3867-bdf4-4da4-81bf-0343a64178ed.jpg?v=1698964880"},{"product_id":"cullen-mangan-malbec-petit-verdot-merlot-2003","title":"Cullen Mangan Malbec Petit Verdot Merlot 2003","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTyson Stelzer Top 500 Wines of 2005\/2006\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 4th vintage of this wine and in 2003 the blend comprised a blend of 47% Malbec,  47% Petit Verdot and 6% Merlot. It is interesting to note that there is far less merlot than in previous years and as a consequence the wine is more forward and less tannic than usual. In addition, only 20% of the wine was matured in wood and this was restricted to a period of eight months. In 2003 Cullen was certified fully Organic and began introducing Biodynamic viticulture practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A unique blend of malbec, petit verdot and a touch of merlot, this is an interesting and enticing light-bodied wine. Full purple in colour, the bouquet boasts violets, roses and spice. The palate is fruit-driven with juicy plums and ripe berries, plus a good shake of cinnamon and mixed spice. It finishes with good length and soft, fine tannins. This fleshy, approachable wine would be ideal when you're looking for something with a little more weight than Australian pinot.\"  Tyson Stelzer \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep rich red with crimson, purple meniscus. A vibrant combination of intense violet and rose aromas on the nose; the palate is perfectly integrated, with rich and intense mulberry and satsuma plum flavours filling out its middle region. This very 'moreish' wine leaves lovely lingering flavours. Drink now to 15 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCullen\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\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\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A unique blend of malbec, petit verdot and a touch of merlot, this is an interesting and enticing light-bodied wine. Full purple in colour, the bouquet boasts violets, roses and spice. The palate is fruit-driven with juicy plums and ripe berries, plus a good shake of cinnamon and mixed spice. It finishes with good length and soft, fine tannins. This fleshy, approachable wine would be ideal when you're looking for something with a little more weight than Australian pinot.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer  – 92 points and Top 500 Wines of 2005\/2006\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A brilliant blend of Malbec, Petit Verdot and Merlot. This wine is all about deeply seductive, plush purple fruit and glossy, lingering tannins.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDecanter Magazine  \u003c\/strong\u003e\u003cstrong\u003e★★★★(★)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Swimming with sweet fruit from blackcurrant to raspberry; minimal tannin; diametrically opposite to usual Cullen style. \u003c\/span\u003eBest Drinking: 2004-2016.\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cstrong data-mce-fragment=\"1\"\u003e  James Halliday, Halliday Wine Companion - 90 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTop 500 Wines of 2005\/2006 - Tyson Stelzer\u003cspan\u003e\u003cbr\u003e\u003c\/span\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\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines_1024x1024.png?v=1676676433\"\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: start;\"\u003e\n\u003ca href=\"https:\/\/youtu.be\/6yBrGBiGU8Y\" title=\"Vanya Cullen discusses biodynamics\" target=\"_blank\"\u003e\u003c\/a\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\"\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-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003eVanya Cullen discusses biodynamics\u003cbr\u003e\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\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CullenWines2_1024x1024.png?v=1676691620\"\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Cullen_1024x1024.jpg?v=1708925265\" alt=\"Cullen Winery and the Margaret River Sub Regions\" style=\"margin-bottom: 16px; float: none;\"\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":42763700666609,"sku":"","price":65.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cullen-Mangan-Malbec-Petit-Verdot-Merlot-2003_2567bb9b-b58b-47a2-86cf-e3fea60d1e3a.jpg?v=1698965076"},{"product_id":"curly-flat-pinot-noir-2018","title":"Curly Flat Pinot Noir 2018","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of Australia 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"2018 was Matt Harrop's first complete vintage. And it just happened to be an outstanding year. Don’t miss these wines!\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eHuon Hooke\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2018 Curly Flat Pinot Noir is the first vintage with new winemaker Matt Harrop in charge (he finished the 2017 vintage wines and oversaw the bottling of the 2016 pinots, but 2018 was his first complete vintage). The wine is a blend from the Central and Western blocks, planted from 1992 to 2000 and made up of clones 114, 115, Mariafeld, D5V12 and MV6 – the famous Mothervine 6 that is said to have reached Australia in the 1830s from Burgundy. The blend consists of 20% whole bunches and was matured for 16 months in 20% new oak. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"This is a watershed for this producer with such well-assembled complexity, well-guarded purity and the kind of bright, vibrant tannin that is rarely seen outside Burgundy. Intense aromas of blood orange, pomegranate, red cherry, boldly spicy oak and a sapid, reductive edge. Lot of energy here. The palate has rich red and dark-cherry flavor with crisply defined tannins that carry long and refreshed into the finish with assertive acidity. Crunchy red-fruit finish. Give this a little more time to settle.\"  James Suckling\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"Violets, black cherries and wild raspberry swirl as scents of undergrowth and potpourri enhance complexity to form a rich, fragrant and savoury nose. On the palate, a delicate fruit wave is supported by a subtle raft of tannin floating on a current of lively acidity. The palate journey starts as a single point that gently, but assuredly, expands and evolves into a flourishing finish.\" \u003cstrong\u003e\u003cspan\u003e Curly Flat\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis is a watershed for this producer with such well-assembled complexity, well-guarded purity and the kind of bright, vibrant tannin that is rarely seen outside Burgundy. Intense aromas of blood orange, pomegranate, red cherry, boldly spicy oak and a sapid, reductive edge. Lot of energy here. The palate has rich red and dark-cherry flavor with crisply defined tannins that carry long and refreshed into the finish with assertive acidity. Crunchy red-fruit finish. Give this a little more time to settle. Try from 2023. Screw cap.\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 97 points and \u003cspan data-mce-fragment=\"1\"\u003eTop 100 Wines of Australia 2020\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThis is the main release from all parts of the vineyard. MV6, 115 and 114 clones, 20% whole bunch, 28 days on skins, matured for 16 months in oak (20% new). Fine, elegant and fragrant cherry and pomegranate fruit. Overall balance and length are very good. QED. Drink by 2040.\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan\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\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA blend of the Central and Western blocks and the first wine that Matt Harrop produced from start to finish and it represents a complete and complex example of what can be produced from the coldest region in mainland Australia. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDark cherry, rhubarb with nutmeg and cinnamon spice on the nose. Medium bodied with a tannin structure that delivers waves of texture and combines fruit with earthen spice. The finish has impressive concentration and length to burn. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA classic curly flat that will live for decades.\u003c\/span\u003e\"  \u003cstrong\u003ePatrick Eckel, Wine Reviewer – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eInviting deep red fruits with redcurrant and cranberry at the top of the list. Supported by spicy cedar oak, cinnamon and potpourri notes. The palate is firm, flavorsome with textured 'sticky' tannins. All are supported by well balanced acidity. Long black cherry driven finish leaves you wanting more. Top Australian Pinot.\"  \u003cstrong\u003eClive Hartley, Australian Wine Guide - Outstanding (95-100 points) \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"I believe this is the first vintage with Matt Harrop at the controls. Dried rose perfume in with some fresh mint, deep raspberry flavour, a little almond and vanilla, plus some spice. It's ripe, but not overly so, with cool acidity, a dusting of graphite tannin, and a long biscuity finish. It's generous in style, but keeps itself trim. I'm particularly tickled by the quality of tannin here. Excellent. \u003cspan data-mce-fragment=\"1\"\u003eDrink : 2020 - 2028+.\u003c\/span\u003e\"  \u003cstrong\u003eGary Walsh, The Wine Front \u003cspan data-mce-fragment=\"1\"\u003e- 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is a first for Curly Flat. As in the 'first' vintage made by new winemaker, Matt Harrop, following the departure of the winery’s co-founder, Phillip Moraghan, in late 2017. Harrop is a young gun – still, in my book – formerly with Shadowfax, and chairs leading wine shows around the country, so he’s a winemaker who thinks about the macro as well as the micro.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis is the flagship pinot noir for the company, the one that defines the house and regional (Macedon Ranges) style. It’s from an excellent vintage, one according to Harrop that delivered a 'near perfect expression' of site. There’s whole bunch and skin contact at play here as well as wild yeasts but, really, it all adds up to a delightfully complex wine which is important to remember because this is a bare youngster. Approachable now with the fragrance of crushed red berries, musk, potpourri. The wine glides across the tongue leaving an impression that is both sweet-fruited, studded with lively red cherries, and don’t you just love that touch of pepper to close. Cool climate pinot to the very end. Drink: Now - 2028.\"  \u003cstrong\u003eJeni Port, Wine Pilot – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deepish red colour with a good purple tint and a spicy, charred-oak note on the aroma, suggesting a substantial oak input. The wine is medium to full-bodied and well-concentrated, with an excellent tannin backbone that would enable it to partner hearty foods. A gutsy, structured wine. I'd like to drink this with a rich beef casserole. drink: \u003cspan data-mce-fragment=\"1\" property=\"minValue\"\u003e2021\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e–\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" property=\"maxValue\"\u003e2033.\u003c\/span\u003e\"  \u003cstrong\u003eHuon Hooke, The Real Review - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eImmediately prettier than the 'Central' wine, though not as high toned as the Western. It's a generous Curly Flat Pinot, with quintessential red fruit through nose and palate. Tannic too. It's a step-up wine, a 'let's get serious about Pinot Noir' release, of compelling grip and power plus prettiness. Good. Better than good, it's excellent Pinot. Best drinking: now to at least six years.\"  \u003c\/span\u003e\u003cstrong\u003eAndrew Graham, Australian Wine 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\u003eJames Suckling Top 100 Wines of Australia 2020\u003cbr\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":42763700764913,"sku":"","price":89.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/curly-flat-pinot-noir-2018.jpg?v=1702851642"},{"product_id":"dalwhinnie-moonambel-cabernet-sauvignon-2004","title":"Dalwhinnie Moonambel Cabernet Sauvignon 2004","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer Top 500 Wines of 2005-2006\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. \u003cspan data-mce-fragment=\"1\"\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The further I get into this wine, the more it impresses me. The palate absolutely dances with fresh, juicy red currants, red cherries and leaf with hints of savoury spice and bitter dark chocolate oak. Then time freezes as the tannin structure begins to reveal itself. An exquisitely glorious bed of fine-as-paper, mouth-filling tannins linger on a never-ending finish. These are some of the most amazing tannins that I have ever encountered. This wine easily ranks among the greatest Dalwhinnie Cabernets of all time. I guess you might say that it's a 'once in a lifetime wine.'\"  Tyson Stelzer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dalwhinnie wines have tremendous depth of flavour, reflecting the relatively low-yielding but well-maintained vineyards. The vineyards are dry-grown and managed organically, hence the low yield, but the quality more than compensates.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eJames Halliday \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A superb cabernet whose deep and pure expression of spotless varietal fruit is handsomely partnered by finely handled oak and supported by a classically firm and powdery spine of drying astringency. Its heady bouquet of cassis, small red berries, plums and mulberries is backed by dusty cedar\/vanilla oak against a faint background of black olives, mint and menthol. Long and grainy, it's sumptuous and deeply layered, revealing intense and complex dark fruits with dusty suggestions of dried herbs and cedar. Beautifully complete, balanced and very stable; set for the long term\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2016-2024+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A brief note in David Jones' handwriting accompanied the latest Dalwhinnie samples. 'Hope you enjoy the '04s as much as we do. They are probably once in a lifetime wines.'\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe further I get into this wine, the more it impresses me. The bouquet leads off with ripe black currants and cassis, with hints of leaf and minerally granite complexity, opening up to complex nuances of ginger, spice and capsicum, with suggestions of candied orange zest. The palate absolutely dances with fresh, juicy red currants, red cherries and leaf with hints of savoury spice and bitter dark chocolate oak. Then time freezes as the tannin structure begins to reveal itself. An exquisitely glorious bed of fine-as-paper, mouth-filling tannins linger on a never-ending finish. These are some of the most amazing tannins that I have ever encountered. This wine easily ranks among the greatest Dalwhinnie Cabernets of all time. I guess you might say that it's a 'once in a lifetime wine.' Best drinking around: 2009-2019.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Top 500 Wines of 2005\/2006 – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A \u003cspan data-mce-fragment=\"1\"\u003edelicious medium to full-bodied, but silky smooth and supple, palate. Blackcurrant and cassis, high quality oak, and fine, ripe tannins. 13.4º alc. \u003c\/span\u003eDrink Now -\u003cspan data-mce-fragment=\"1\"\u003e 2019.\"  \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\"\u003c\/span\u003eI have no doubt that this is the best Dalwhinnie cabernet that I've tasted. It's fleshy and soft and intriguing, with sour, blonde tobacco on blackcurrant and mulberry, and a dry, juicy length with lingers with ease. This tastes every bit like a great season, made by the most careful of hands. Proprietor David Jones should be proud of it, and so too should the winemaker involved: Kate Goodman. Drink: 2006-2014.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Winefront Monthly - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOther awards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTyson Stelzer Top 500 Wines of 2005-2006\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701059825,"sku":"","price":92.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-cabernet-sauvignon-2004_ec6350ba-3a59-439a-85b5-5c8cf6215ad0.jpg?v=1696379076"},{"product_id":"dalwhinnie-moonambel-cabernet-sauvignon-2002","title":"Dalwhinnie Moonambel Cabernet Sauvignon 2002","description":"\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. \u003cspan data-mce-fragment=\"1\"\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Dalwhinnie's shiraz gets lots of attention, but sadly its equally magnificent cabernet sauvignon is often overlooked. The deep purple colour indicates its potency, as the nose confirms with ripe blueberries and blackcurrants, and a hint of wild gorse adding character. The flavours fill the mouth with an intense sweet\/savoury sensation, while the taut, sinewy tannins lead to a near endless finish.\"  Peter Bourne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dalwhinnie wines have tremendous depth of flavour, reflecting the relatively low-yielding but well-maintained vineyards. The vineyards are dry-grown and managed organically, hence the low yield, but the quality more than compensates.\" \u003cstrong\u003e James Halliday \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Dalwhinnie's shiraz gets lots of attention, but sadly its equally magnificent cabernet sauvignon is often overlooked — despite the fact that it's $10 cheaper. The deep purple colour indicates its potency, as the nose confirms with ripe blueberries and blackcurrants, and a hint of wild gorse adding character. The flavours fill the mouth with an intense sweet\/savoury sensation, while the taut, sinewy tannins lead to a near endless finish. A wine that will last to 2010 and beyond.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePeter Bourne,\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003eAustralian Gourmet Traveller Wine – Best Buy Wines to Cellar\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Dalwhinnie cabernet often tends towards the austere, and almost always towards the tannic – here, appreciably, the tannins are finer and longer than previous and the austerity almost taken to another level – making it a fine, long, stylist's wine with flavours of mulberry, red dust and blackcurrant but better represented by its long, fragrant, sense of command. It needs time, but given it, it should become a beautiful wine. Drink: 2008-216.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Winefront Monthly - 92 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A very elegant, fine and stylish cabernet from this vineyard, which traditionally has produced a firmer cabernet of considerable astringency. There's a minty whiff of menthol and sweet cedar\/vanilla oak beneath its concentrated cassis and violet aromas, while the long and slightly sinewy palate reveals pleasing integration of vibrant plum and blackberry flavours. Drink 2014-2022.\"\u003c\/span\u003e  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver - 92 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Focused, concentrated blackcurrant and earth varietal fruit; long, persuasive tannins; overall distinctly savoury. Drink to 2014.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 92 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dalwhinnie Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701190897,"sku":"","price":82.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-cabernet-sauvignon-2002.jpg?v=1696378806"},{"product_id":"dalwhinnie-moonambel-shiraz-2007","title":"Dalwhinnie Moonambel Shiraz 2007","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJames Halliday Top 100 Wines of 2009\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Brilliant crimson colour; a marvellous combination of elegance and intensity, the rippling red and black fruit flavours perfectly balanced by silky tannins and oak; extreme length and great balance.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"The 28th vintage of this icon wine, and in my opinion the best Dalwhinnie Shiraz to date\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. The structure and complexity of the wine is very impressive and has the taste and nose of a Grand Cru Hermitage. What is particularly appealing is the freshness of the wine, you can actually enjoy it now or keep for a good 8 years. It is earthy, funky and seriously delicious.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDavid Jones, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures.\"  Campbell Mattinson \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\"\u003eThe 28th vintage of this wine, which owner and winemaker David Jones believes to be the best to date, and I won't argue about that. \u003c\/span\u003eBrilliant crimson colour; a marvellous combination of elegance and intensity, the rippling red and black fruit flavours perfectly balanced by silky tannins and oak; extreme length and great balance\u003cspan data-mce-fragment=\"1\"\u003e. ProCork. 13.5% alc. Drink Now – 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Top 100 Wines of 2009\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures. It has hit top form here. As good as perfect. Here's that rare beast: it has smoothness, length of flavour, layers to its personality and deliciousness to boot. It has the tannin to age long-term, the balance to make it drink terrifically at any stage of its life and the class to make it stand out\u003cspan data-mce-fragment=\"1\"\u003e. Aged beef, thanks. Drink 2010–2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson and Gary Walsh, The Big Red Book 2009\/10 - 97 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\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\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701256433,"sku":"","price":125.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-shiraz-2007_d8affd60-c1be-46fc-96fe-6729527a2b0d.jpg?v=1696380774"},{"product_id":"dalwhinnie-moonambel-shiraz-2004","title":"Dalwhinnie Moonambel Shiraz 2004","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures.\"  Campbell Mattinson \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Concentrated plum essence and spice aromas, some nutty oak characters, and the palate is bright, fresh, youthful and powerful, but with wonderful elegance and class. Has ages ahead of it. Lovely wine of intensity and power, but also elegance and balance.\" Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A world-class shiraz from one of Victoria's best vineyards\u003cspan data-mce-fragment=\"1\"\u003e. Its exotically musky aromas of dark plums, cassis, redcurrants and cranberries are backed by dusty new vanilla oak, with complex undertones of dried herbs, cloves, mint and licorice, plus faint suggestions of licorice and treacle. Sumptuous and velvet-smooth, it long and fine-grained palate is exceptionally elegance and seamless, especially given the sheer depth and intensity of its alluringly bright and sour-edged dark berry\/plum fruit. Framed by mouth-coating tannins, it's marvellously long, complete and measured, finished by refreshing and vibrant acids. A great wine, with nothing out of place. Drink 2012-2016+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bright, deep red-purple: an outstanding colour in the lineup of vintages. Concentrated plum essence and spice aromas, some nutty oak characters, and the palate is bright, fresh, youthful and powerful, but with wonderful elegance and class. Has ages ahead of it. Lovely wine of intensity and power, but also elegance and balance. Drink for 20 years. Drink: 2011-2030.\"\u003cstrong data-mce-fragment=\"1\"\u003e Huon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The call came while I was mid-way between wineries in the Swan Valley. It was Dalwhinnie winemaker David Jones. 'Tyson, I've sent you some samples and I'm keen to know what you think. I'm really excited about these wines, mate.' I've heard David rave about wines, and I've seen him disappointed about wines, \u003c\/span\u003ebut never before have I heard him this excited.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe bouquet is rich and concentrated with ripe plums, spicy plum pudding and chocolate oak. In time it swirls up to a heady crescendo of complex ginger, fresh shiny liquorice, marzipan, dried orange zest and pine nettles. After such an introduction the palate is surprisingly - and so very welcomely - elegant and poised. A surging line of fresh red cherry and plum fruit zings through the middle amid fine, ever-so-tight tannins and on to a finish which just goes on and on. The fruit has been picked at the optimum second of ripeness, capturing a ripe flavour profile, tight, fresh acidity and fine tannins. \u003c\/span\u003eIt's an impossible wine to sum up, except to say: 'David was right.\u003cspan data-mce-fragment=\"1\"\u003e' Best drinking around: 2007-2015.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Top 500 Wines of 2005\/2006 – 96 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Excellent bright colour; intense and powerful blackberry and plum fruit; long, lingering finish; subtle oak. Drink Now-2015.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eI suspect that this is the wine David Jones has been aiming at in recent times – it's got elegance and complete ripeness at once, with an underlay of Asian spice that's only really apparent to those looking hard for it. Plums, soy, vanillin oak – a smidge too much, but it will settle – and licorice; this is a very classy wine, topped by the most filligreed of fine, fluttering tannins. Like the cabernet of the same year, it finishes with astonishingly easy, unforced length. Exactly why this wine saw any American oak I'm not sure (it doesn't seem to fit the style), but it's yet managing an outstanding show. Drink: 2006-2016.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Winefront Monthly - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTyson Stelzer Top 500 Wines of 2005-2006\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701321969,"sku":"","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-shiraz-2004.jpg?v=1696380197"},{"product_id":"dalwhinnie-moonambel-shiraz-2002","title":"Dalwhinnie Moonambel Shiraz 2002","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures.\"  Campbell Mattinson \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It is a travesty that this wine is not actively sold and lovingly treasured in the UK. Every element of this bottle is astounding - super-smooth, velvety plum, cherry and blackcurrant, dark chocolate, tar and briar flavours, dusted with sooty tannins and topped with a never-ending finish. What is amazing is that this concentration and texture has all come at only 13% alcohol.\" Decanter Magazine  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep red-purple, bright and concentrated. Intense bouquet with very fresh lifted prune and blueberry fruit intermingled with savoury vanilla and cocoa aromas. On the palate there is an explosion of flavours of immensely concentrated dark berry fruits, a rich savoury mid-palate and a sweet long fine tannin finish. I am thrilled with this Shiraz. It has the most amazing balance and purity of fruit. The wine is fine, elegant and complex. \u003c\/span\u003eIn fact I would go so far as to say it is the best Shiraz Dalwhinnie has produced to date\u003cspan data-mce-fragment=\"1\"\u003e. Enjoy soon or cellar for 8-10 years. Don't miss it.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDavid Jones, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It is a travesty that this wine is not actively sold and lovingly treasured in the UK. Every element of this bottle is astounding\u003cspan data-mce-fragment=\"1\"\u003e - super-smooth, velvety plum, cherry and blackcurrant, dark chocolate, tar and briar flavours, dusted with sooty tannins and topped with a never-ending finish. What is amazing is that this concentration and texture has all come at only 13% alcohol. Drink 2006-15.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDecanter Magazine  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This was my shiraz of the year last year\u003cspan data-mce-fragment=\"1\"\u003e, and it's in fine form six months later. Some reductive, spicy, peppery notes lead into a herbaceous palate of nougat, fine tannins and a long finish. It's purring along very nicely. Best drinking around: 2005-2012.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Top 500 Wines 2005\/2006 – 94 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A complex web of blackberry, leather, mocha and game; excellent tannin structure on the finish. 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\"\u003e\"Beautifully balanced with elegance and charm written all over it – Dalwhinnie seems headed further and further down the elegance route – though whether it's entirely ripe is questionable. Black pepper, blackberries, cherries and prunes – it's like there's a mixture of ripe and unripe fruit here, with the tannins prompting more of the same questions. For all that though there is lovely fruit complexity here, and certainly a great deal of style, with length beyond the ordinary. Drink: Now-2015.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Winefront Monthly - 91 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rather a savoury, herbal Rhôney shiraz with a musky, meaty and peppery aroma of small black and red berries and dried herbs. There's plenty of softness and round, generous earthy dark berry flavour, while it finishes nutty, spicy and savoury, with just a hint of herby sappiness. It's a polished wine, but a closer look does suggest it struggled for ripeness.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 90 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTyson Stelzer Top 500 Wines of 2005-2006\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701387505,"sku":"","price":115.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-shiraz-2002.jpg?v=1698965415"},{"product_id":"dalwhinnie-moonambel-shiraz-2001","title":"Dalwhinnie Moonambel Shiraz 2001","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures.\"  Campbell Mattinson \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Plum pudding, stewed plums, fresh plums, cinnamon, mixed spice, nougat, white pepper, chocolate, bright berry fruit, rhubarb ... it goes without saying that this wine is incredibly complex. The fact that it is at the same time elegant is in itself significant, as is its excellent, fine tannin structure, not to mention its length – very, very long.\"  Tyson Stelzer\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Brilliant, brilliant, coolish climate Shiraz\u003cspan data-mce-fragment=\"1\"\u003e – aromatherapeutic and organoleptically Olympic. David Jones's wines have, in the space of one vintage, become some of Australia's most sought after bottles.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMatthew Jukes, matthewjukes.com -  Top 100 Australian Wines of 2005\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium purple; there is no point attempting to separate the nose, palate and finish – they are unambiguously identical. Plum pudding, stewed plums, fresh plums, cinnamon, mixed spice, nougat, white pepper, chocolate, bright berry fruit, rhubarb ... it goes without saying that this wine is incredibly complex. The fact that it is at the same time elegant is in itself significant, as is its excellent, fine tannin structure, not to mention its length – very, very long. Drink: 2007-2011.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Winefront Monthly - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Complex, understated aromas of floral, spicy and musky red cherries, plums and raspberries overlay suggestions of undergrowth, leather and freshly turned earth. Fine and restrained, but with a smooth and fatty texture, it opens to reveal layers of meaty, savoury shiraz flavours, dusty oak and loose-knit tannins. Rather a change in style for Dalwhinnie, but it should cellar as well as ever. \u003c\/span\u003eDrink: 2009-2013+.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMatthew Jukes Top 100 Australian Wines of 2005\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701420273,"sku":"","price":125.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-shiraz-2001.jpg?v=1696379704"},{"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":"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":"dom-perignon-2008","title":"Dom Pérignon 2008","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines for 2019\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The 2008 Dom Pérignon is like the 1996 on testosterone. It’s the best fucking wine I’ve ever made!\"  Richard Geoffroy, Chef de Cave\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDom Pérignon is named after a 17th century Benedictine monk who was \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCellar Master\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e at the Abbey of Hautvillers, near the town of Épernay.\u003c\/span\u003e\u003cspan\u003e It is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. Although \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eowned by Moët \u0026amp; Chandon, Dom Pérignon is now considered a separate Champagne house. \u003c\/span\u003e\u003cspan\u003eIt is a vintage Champagne, a blend of approximately 50% Pinot Noir and 50% Chardonnay that showcases both the character of the year and the character of Dom Pérignon. Dom Pérignon is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before release. It is only produced in years where growing conditions are favourable: \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eit is down to the Chef de Cave to decide if the vintage will be declared.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The 2008 Dom Pérignon is the first time the estate has released a wine out of order (the 2009 was released before the 2008) but the estate loved the wine so much they felt it warranted additional aging. This is a rich, powerful wine that still shows incredible purity and elegance, with a stacked, concentrated feel on the palate. It's rare to find such a mix of ripe, pure, concentrated fruit paired with this level of purity, focus, and precision. This is a legendary Dom that surpasses all the great vintages of Dom I have experience with, including the 1990, 1996, and 2002.\"  Jeb Dunnuck\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The opening bouquet is complex and luminous, a mingling of white flowers, citrus and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody and roasted notes. There is complete balance between the nose and the palate. Its slender, minimalist, pure, toned, athletic character is now also expressed with warmth. The fruit is pronounced and clear. The vintage's characteristic acidity is remarkably well integrated. Its persistence is mainly aromatic, grey, smoky and highly promising.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2008 was dominated by grey, overcast skies – an exception in a decade characterized by bold, generous sunshine. Just when the harvest was getting underway, the weather conditions were finally perfect: blue skies and prolonged north-northeasterly winds. The grapes were riper than anyone dared hope and had truly outstanding balance. The vines were in perfect health.\" \u003cstrong\u003e Dom Pérignon\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\"Light golden yellow, silver reflections, fine, persistent mousse. Touches of brioche underneath nuances of yellow tropical fruit, notes of peach and pineapple, citrus zest, discreet blossom honey, also toasted nut nuances and floral-mineral notes. Complex, pleasant fruit expression, juicy fruit notes, savoury nuances, taut acidity, rich but with finesse and so perfectly balanced, salty-smoky finish. Has super length and great development potential, world class.\" \u003cstrong\u003e Falstaff - 100 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Easily the best Champagne I had all year, first tasted at a château lunch. I couldn’t stop thinking about it, and eventually bought a bottle for my husband’s 50th. Just so much power and precision, while still having the delicacy, easy glamour and the most moreish delivery of fresh acidities and fleshy citrus. At it opens, toasted brioche, liqourice root and oyster shall curl out of the glass. Richard Geoffroy cellar master.\" \u003cstrong\u003e Jane Anson, Inside Bordeaux - 100 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"The 2008 Dom Pérignon is fabulous, but quite remarkably, it was even more open when I tasted it a year ago. Bright, focused and crystalline in its precision, the 2008 is going to need a number of years before it is at its best. Lemon peel, white flowers, mint and white pepper give the 2008 its chiseled, bright profile. Several recent bottles have all been magnificent. What I admire most about the 2008 is the way it shows all the focus, translucence and energy that is such a signature of the year, and yet it is also remarkably deep and vertical. In other words, the 2008 is a Champagne that plays in three dimensions. Drink 2020-2058.\"  \u003c\/span\u003e\u003cstrong\u003eAntonio Galloni, Vinous Media – 98+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The best Dom since 2002. A vintage with very restrained, powerful style that has been released non-sequentially after the 2009. This has a lighter stamp of highly curated, autolytic, toasty aromas than many recent releases. Instead, this delivers super fresh and intense aromas of lemons, grapefruit and blood-orange peel. Incredible freshness here. The palate has a very smoothly delivered, berry-pastry thread with light, sweet spices, stone fruit and fine citrus fruit. This really delivers\u003cspan data-mce-fragment=\"1\"\u003e. Drink now or hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling, jamessuckling.com - 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 2008 Dom Pérignon is simply extraordinary. A wine of myriad dimensions, the 2008 explodes in all directions from the very first taste. Deep, powerful and yet wonderfully translucent, the 2008 boasts remarkable purity throughout. Crushed rocks, citrus, chalk and fresh spring water are some of the signatures. The 2008 is a stunning Champagne by any measure. The 2008 won't be released until at least 2019, but it is already shaping up to be epic. It's not too early to start setting aside the cash for this utterly magnificent, riveting Champagne.\" \u003cstrong data-mce-fragment=\"1\"\u003e Antonio Galloni, Vinous Media – 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2008 Dom Pérignon is the first time the estate has released a wine out of order (the 2009 was released before the 2008) but the estate loved the wine so much they felt it warranted additional aging. This is a rich, powerful wine that still shows incredible purity and elegance, with a stacked, concentrated feel on the palate. It's rare to find such a mix of ripe, pure, concentrated fruit paired with this level of purity, focus, and precision. This is a legendary Dom that surpasses all the great vintages of Dom I have experience with, including the 1990, 1996, and 2002. Drink 2018-2038.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eJeb Dunnuck, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJebDunnuck.com – 98 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\"\u003c\/em\u003e2008 was a marathon harvest for Dom Pérignon (lasting almost an entire month from start to finish). The nose is classically 'Dom Pérignon': supremely fresh, with a polished, flowery autolytic character adding an extra dimension to the forceful fruit and toasty aromas. A real zingy kick of acidity leads initially on the palate, as the mid-palate develops, the fruit gains momentum, the acidity integrates. The finale is exceptionally youthful, long, bitter and dry. Clearly ripe, and showing weightless concentration. Nervy and tense, sacrificing width in exchange for length. This is a supreme Dom Pérignon of cracking complexity, that will join the pantheon of great DP's. Potential to reach 98\/100 (magnums likely to score higher). Drink 2023-2048.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTom Cannavan – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Seven champagnes were submitted for this tasting at prices significantly higher than this great wine. It's a simple outcome of supply and demand, for Dom's production is measured in millions of bottles each year. There are often several vintages on sale, none better than this vibrant, elegant, incredibly youthful \u003cspan data-mce-fragment=\"1\"\u003e2008. Alcohol: 12%.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 98 points and Top 100 Wines for 2019\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Clearly, this is in contention as one of the best vintages of DP ever produced. The power, levels of concentration, balance, freshness, purity and complexity are off the hook. The yellow citrus, green apple, honeysuckle and brioche are backed up with the perfect amount of refined effervescence, providing lift, energy and elegance. Texturally this is beautiful on your palate This is a high-end Champagne worth laying down a case for the future.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeff Leve, The Wine Cellar Insider – 98 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Geoffroy Richard, the voice and soul of Dom Pérignon, describes 2008 as miraculous, which explains why it is the only vintage ever released out of order at Dom Pérignon. If you didn’t notice, the very fine 2009 was released last year ahead of the outstanding 2008. Freshness with muscle is the story, hence the comparisons to the excellent 1996. Sadly Geoffrey is all but retired, with Vincent Chaperon now ensconced as the Chef du Cave at Dom. Chaperon has called the wine athletic, giving us the hope his vocabulary will be as precise as Geoffrey's has been over the years. The wine is monumental from its tiny perfect bubbles to its weight and power mid-palate, and minerality to beat the band finish. I have no doubt it will cellar with ease for the next 25 years and beyond.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003e  Anthony Gismondi, Gismondi on Wine - 97 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The finest release of this iconic cuvée since the 1996 vintage, the 2008 Dom Pérignon wafts from the glass with an incipiently complex bouquet of Meyer lemon, green apple, dried white flowers and oyster shell, with only subtle hints of the smoky, autolytic aromas that have been such a prominent signature of recent releases. On the palate, the wine is medium to full-bodied, deep and complete, its notable flesh and amplitude controlled by incisive acids, with a youthfully exuberant but elegant mousse and a long, beautifully delineated finish. Considering the sheer size of this cuvée, it's a remarkable achievement and a fitting release with which to conclude Richard Geoffroy's tenure as chef de cave. Given the 2008's intensity and balance, I suspect purists will be anticipating later disgorgements with lower dosage and more time on the lees with particular enthusiasm. Tasted three times, with consistent results. Drink 2018-2040.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWilliam Kelley, The Wine Advocate – 96+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\"\u003c\/em\u003eReally complex nose. Tight and layered. Very much 2008 with very high acidity but much more undertow and embroidery than the Grande Dame 2008. Still very youthful. I'd be tempted to decant this, almost! Drink: 2020-2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJancis Robinson – 18.5++\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines for 2019\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDom P1, P2, P3\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Dom Pérignon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Domperignon_1024x1024.png?v=1701462384\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDom Pérignon \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is the top Champagne (prestige cuvée or tête de cuvée) produced by Moët \u0026amp; Chandon and was first released in 1937 with the 1921 vintage. It is a vintage Champagne made from Pinot Noir and Chardonnay. Each year, the Chef de Cave reinvents the House style, creating a unique wine that is a perfect balance between the expression of Dom Pérignon and the expression of the vintage itself.\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is a blend of approximately 50% Pinot Noir and 50% Chardonnay. The grapes are sourced from many Grand Cru vineyards, the very best vineyards in Champagne. In addition, each blend always includes grapes from the original plot in the Abbey of Hautvillers, a Premier Cru vineyard.\u003c\/p\u003e\n\u003cp\u003eThe wine owes its complexity to the slow ripening of the grapes, which conserves freshness while revealing new aromas and new textures with the passing of time. These aromas, which develop in the wines as they are protected from oxygen during the aging process, guarantee exceptional cellaring potential and a characteristic minerality which is an aromatic signature of the House.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe three Plénitudes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvery Dom Pérignon goes through three different stages of development or Plénitudes as it is aged in the cellars of Moët \u0026amp; Chandon. Champagne undergoes a secondary fermentation inside the bottle - this is what creates the fizz that once had Dom Pierre Pérignon enthusiastically exclaim \"Come, I am drinking stars!\" when he first tasted the sparkling wine that is now known as Dom Pérignon. The yeast performing this secondary fermentation turns into lees that remain in the bottle until it is disgorged. Then and only then is it fit to be tasted by Champagne lovers, and to be stored like any other bottle of fine wine for future enjoyment. However, what happens when a bottle is not disgorged? The lees participate in a mysterious evolution of the wine in the bottle, singular to each cuvée and carefully monitored by the Chef de Cave.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDom Pérignon has truly mastered the art of prolonged lees ageing. Dom Pérignon is blended with a 40 years’ time perspective in mind and maturation on lees is part of the blend. Every vintage must have the capacity to shine as Plénitude 2 and Plénitude 3, otherwise it will not declared. Each P2 and P3 is disgorged three years before being brought onto the market.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Each vintage of Dom Pérignon is disgorged and (re)released only when I consider it has reached a new Plénitude, a privileged period of time when Dom Pérignon attains its radiance. Its development comes in successive plateaux which define as many windows of expression I decided to call Plénitudes: the wine then tells us a story that is new and exciting enough to be worth sharing.\u003c\/p\u003e\n\u003cp\u003eMany Dom Pérignon lovers like to compare the trajectories of a bottle of Dom Pérignon Vintage, stored at their place, side by side with a bottle of Dom Pérignon P2 or P3 that has been stored on its lees in our cellars in Epernay. The three Plénitudes side by side is the ultimate horizontal tasting of one and only vintage. Each wine - each Plénitude - will reveal a different facet of Dom Pérignon: P2 and P3, thanks to the extra time spent maturating on their lees under our careful attention, will grant you an experience ever closer to the Spirit of Dom Pérignon.\"  \u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eChef de Cave, Richard Geoffroy\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignonP1P2P3_1024x1024.jpg?v=1701598672\" alt=\"Dom Pérignon, the three Plénitudes\"\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;\"\u003eThe three Plénitudes of Dom Pérignon: P1, P2 \u0026amp; P3 (from left to right)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst Plénitude (P1) \u003cem\u003eor\u003c\/em\u003e \u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon Vintage\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe wine is aged in the cellars of Moët \u0026amp; Chandon for at least 8 years in bottle on lees before it reaches its first stage of development or Plénitude (P1). The first Plénitude shows promise, completeness and harmony. Everything is in place. The Chef de Cave assesses the quality of the wine and decides if the vintage will be declared. If the vintage is declared, the wine is disgorged and released and is called Dom Pérignon Vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSecond Plénitude (P2) \u003cem\u003eor\u003c\/em\u003e \u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon P2\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe second stage of maturity or second Plenitude (P2), which was formerly called Oenotheque, is reached after at least 15 years of ageing in the cellars. It is more intense, precise and vibrant, energized by the transformation. A true metamorphosis: its universe has expanded. If the quality of the wine reaches the desired standard, it is disgorged and released as Dom Pérignon P2.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an interview with\u003c\/strong\u003e \u003cstrong\u003eChef de Cave, Vincent Chaperon, by Berry Bros \u0026amp; Rudd (bbr.com)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat was the rationale behind launching Plénitude 2?\u003cbr\u003e\u003c\/em\u003eThe idea behind Plénitude 2 has always been to share more about Dom Pérignon with our consumers. Quite simply, Plénitude 2 shares the arc of a wine’s life – its history. And that history does not stop at the vintage; our wines continue to become more intense, complex and streamlined with longer maturation.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat happens in the bottle during this additional ageing time?\u003cbr\u003e\u003c\/em\u003eWith this extra time, the inner activity in the bottle increases. The yeast transfers its energy to the wine – a mysterious transfer of life. After close to 15 years, expansion of energy reaches its peak, and Dom Pérignon rises to an apex of essential, radiant vitality in its state of Plénitude. Elevated to new heights, it unfurls across every dimension – wider, deeper, longer, more intense – and is gifted further with an extended longevity.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow do you determine when Plénitude 2 is ready for release?\u003cbr\u003e\u003c\/em\u003eIt’s never predetermined. We closely follow the evolution of each of our vintages during their maturation in the cellars. Every six months or so, we open several bottles of each vintage. As soon as we feel that the wine is entering its peak of energy and reaching its Plénitude 2, we prepare for its release. It’s the wine that decides.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow does Plénitude 2 stand alongside other wines in the Dom Pérignon portfolio?\u003cbr\u003e\u003c\/em\u003eI tend to say that Plénitude 2 is \"more\" Dom Pérignon, because the additional maturation time further enhances Dom Pérignon’s singularity. It’s Dom Pérignon \"higher and further\". Even if Dom Pérignon is \"one and indivisible\", Plénitude 2 carries for the whole the art of addressing time. Time is in the equation of Dom Pérignon, and Plénitude 2 tells us that maturation is a time of construction, a time of growth and expansion for the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThird Plénitude (P3) \u003c\/strong\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003eor\u003c\/em\u003e Dom Pérignon P3\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinally, the third stage of development or Plénitude (P3) is reached after at least twenty-five years of aging in the cellars. At this venerable age, all the components are completely integrated and the wine has become more streamlined and complex than ever. If the third Plénitude reveals the heritage of Dom Pérignon, a living memory passed down through the generations of Chef de Cave, the wine is disgorged and released as Dom Pérignon P3.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eChef de cave\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Richard Geoffroy, Dom Pérignon’s Chef de Cave\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveRichardGeoffroy_1024x1024.png?v=1701491453\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eRichard Geoffroy, Chef de Cave 1990-2018\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eFor 28 years, from 1990 to the end of 2018, Richard Geoffroy was Dom Pérignon’s Chef de Cave. In that time as the creative guide of the Maison, he declared 15 vintages, the last being the majestic 2008 vintage. During that time he demonstrated an unwavering commitment to pursuing Dom Pérignon’s aesthetic ideal and vision. He believed that to experience Dom Pérignon fully, to understand it, one also needed to experience all the vintages that were made but not declared - which meant, effectively, that only he could understand it.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt the end of 2018, Richard Geoffroy passed the torch to his successor, Vincent Chaperon. Vincent had worked alongside Richard Geoffroy since he joined \u003cspan data-mce-fragment=\"1\"\u003eDom Pérignon in \u003c\/span\u003e2005. \u003c\/p\u003e\n\u003cp\u003eWhen asked what he had learned from working alongside his \u003cspan data-mce-fragment=\"1\"\u003eprotégé for 13 years, Richard Geoffroy replied: \"It’s very clear - his energy. Looking back, it’s very much the same energy I had when I came to Dom Pérignon in 1990. He’s given me a renewed energy. I’ve given him love, I’ve given him my energy, and he gives me that back. He’s allowed me to continue to grow, and to not become an old asshole. It’s the truth. It is important to recognize the risk of becoming an old asshole. That’s the worst! And the best way to do that is to learn from others. If you rest in your personal comfort zone, you’re dead. It’s the relationships you have in your inner circle that count the most. Vincent has considerable humanity, and to me that’s much more important than having technical skills. And that’s what the maison needs. We have incredible technicians. More than ever, with great and varied experience and expertise. But what we need is to be human, to not get cold or arrogant. We need to be warm, and that takes awareness and a lot of energy.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following text is taken from an article by Essi Avellan MW published in 2015 in Flacons of Champagne magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChef de Cave Richard Geoffroy is not playing it safe with Dom Pérignon. There is a formidable legacy to guard for the region's first prestige cuvée that carries the name of Champagne's most mythical figure. But instead of securing it, it is reinvention and pushing the boundaries that recur in Richard Geoffroy's deeds. He is obsessed with progression.\u003c\/p\u003e\n\u003cp\u003e'If you are a defender, you are already a loser. To me the major pitfall of champagne is repetition, which is often done in the name of consistency', he states as we sit across each other at the ascetic and airy second floor tasting room at the abbey of Hautvillers, the ancient home of the monk Dom Pérignon. Exchanging over a flight of Dom Pérignons, I am rewarded with fireworks of his insightful and opinionated say.\u003c\/p\u003e\n\u003cp\u003e'Dom Pérignon's greatest asset is vision', Richard Geoffroy decides. It is easy agree with that, as vision is exactly what Geoffroy has demonstrated during his 25 years at the head of the house. Dom Pérignon has been a major driver of champagne, whose prestige and global presence benefit the entire region. Under Geoffroy's wing the Dom Pérignon brand has been separated from Moët \u0026amp; Chandon and its image has gradually been rejuvenated from classic to contemporary, even avant-garde.\u003c\/p\u003e\n\u003cp\u003eThe last 10 years have seen a notably more communicative Dom Pérignon. I remark to Geoffroy that the Dom Pérignon brand has become friendlier. And the same goes even with the wine with its increasingly welcoming, polished, and seamless character. Was this visioned? 'Dom Pérignon is all about pleasure and joy, emotions. I want it to embrace you', Geoffroy agrees. The multitude of research and development carried out at Moët \u0026amp; Chandon has benefited Dom Pérignon quality, too. A friend of a less technical way of talking about wine, Richard Geoffroy often sounds more like a poet than a winemaker: 'We pay a lot of attention to the texture and flow of the wine. I like to call it the Dom Pérignon glide, reminiscent of the surfer riding the perfect wave'.\u003c\/p\u003e\n\u003cp\u003eDriven, is the word that epitomises Richard Geoffroy, the man whose greatest fear in life is to dry out or wither. Thus he declares to enjoy the excitement of discovery and loves surprises. 'That is something I also want to include in a bottle of Dom Pérignon', he adds. Richard Geoffroy's boldness in making Dom Pérignon has resulted in increasing number of vintages produced, including the record-breaking five vintages in a row from 2002 to 2006. He is not shy to demonstrate a broader scope of vintage expressions: 'I feel I might be taking more risks than my predecessors did. For instance, there is no 1989 whereas I made 2003'. He seemingly thrives on challenges and is most proud of the wines of the demanding vintages: 'Out of all vintages I have made, I take the greatest pride in our 2003 wines, which was an unforeseen vintage characterised by extreme heat.'\u003c\/p\u003e\n\u003cp\u003eThere is also an element of surprise in his career path, as even if he comes from a family of vine-growers in Champagne, winemaking was not his first choice. 'I love designing, building and creating things. I could've been an architect. At the end I chose medicine and passed my doctorate in 1982', He remembers. However, soon after his studies, Geoffroy felt a strong attraction back to his roots, to winemaking: 'I was already 31 when I went to study oenology in Reims.' Since then Richard Geoffroy's path has been highly successful and advancement rapid at LVMH. As a lot of creating and construction takes place when crafting champagne of this quality and quantity level, no doubt he is also drawing to his work from his other life interests: 'Dom Pérignon is the most blended vintage champagne. The more wines we combine, the more robust, detailed and precise the wine can be. Champagne making is an options game, and I love options', he confirms.\u003c\/p\u003e\n\u003cp\u003eIn addition to being able to work with the outstanding raw material and great technological resources, Richard Geoffroy has the most glamorous job in Champagne. He travels extensively to share Dom Pérignon with the jet set of the wine and gastronomic world as well as celebrities one can only dream to meet. In a world like his it would be easy to lose track of ordinary life. In his shoes many would have built an attitude of arrogance, but Geoffroy's feet stay firmly on the ground. 'I am privileged to get to meet so many exiting people. Dialogue and sharing are the greatest gifts. If my work would be just technical, I would be long gone.' Even if he still greatly enjoys his adventures abroad, the recent years have made him more concerned and proud of his roots: 'I have done the full circle. Best place in the world is home and I enjoy most spending time with my own people; family, friends and colleagues.'\u003c\/p\u003e\n\u003cp\u003eGeoffroy has an unusually reflective and mature perspective on life. Highly respected by his colleagues, he is known as a great mentor who will give opportunities to develop. 'I think knowledge and skill are best given forward. If you share them with others, the whole project will grow. I am not on an ego trip. I really believe generosity pays off, and that's what wine is all about', he reasons.\u003c\/p\u003e\n\u003cp\u003eIf, as he says, making and talking about Dom Pérignon is all about delivering happiness, Richard Geoffroy should be the happiest man on earth. He denies living on a continuum of happiness but defines: 'To me happiness is harmony with myself and others. Harmony is a cardinal thing in life, but so it is also in wine. Maybe it is something I have learned from Dom Pérignon?'\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Dom Pérignon’s Chef de Cave Vincent Chaperon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_sChefdeCaveVincentChaperon_f4102e3d-84fd-4486-92a3-ac5080d95cee_1024x1024.png?v=1701561445\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVincent Chaperon, Chef de Cave 2019-? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVincent Chaperon joined Moët \u0026amp; Chandon in 1999 and developed a strong attachment to the region. He decided to stay and deepen his knowledge of the vineyards and local winemaking techniques, forging a personal aesthetic of champagne. He joined Dom Pérignon in 2005 and worked alongside Richard Geoffroy for 13 years until he officially took over the role of Chef de Cave on January 1, 2019. The pair collaborated on 13 harvests and four vintages: 2005, 2006, 2009 and 2008.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe culmination of their collaboration was the Dom Pérignon Vintage 2008. It was the fruit of a rich dialogue between two passionate winemakers, blending the audacious intuition of Vincent Chaperon and the sophisticated and comprehensive knowledge of Richard Geoffroy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen asked how he felt about leading a team responsible for the future of a well-established brand, Vincent Chaperon replied: \"I’ve been part of the team for many years. It’s a long process of learning and sharing. You project, and imagine, that one day it may be your responsibility. When you accept to be a successor it’s a long process of transmission. It started when I arrived in Champagne, but more conscientiously I started seven or eight years ago. You start to project and ask yourself - one day, perhaps I will be in charge? And then you realize you’ve got a long way to go.\u003c\/p\u003e\n\u003cp\u003eAt first you are completely afraid, you never understand that it’s a very long process to become free and to understand that the end game is not to be the face of the brand, it’s to understand who you are and to be able to give something with all you have. If you are able to understand the brand, perfectly understand what it is, understand its heritage, understand where on the journey you and the brand are. To understand where the two can meet, what will be the point of encounter between you and the brand because it moves in two directions. You have to really grasp what the brand is and accompany it while you add what you can along the way. You have to understand that you are not here just to be the guardian, you have to accept putting in your energy, making it live, and align, because the brand and the team need you to go on breathing it, giving it energy and modernity, projecting it in the future.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe following text is taken from an interview by Charlie Geoghegan with Vincent Chaperon in 2021 that was published in Berry Bros \u0026amp; Rudd (bbr.com)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCould you describe your role as Chef de Cave at Dom Pérignon?\u003cbr\u003e\u003c\/em\u003eIt’s extremely diverse, involving not only everything related to the vine, winemaking and maturation in the cellars, but also communicating about our Champagne, creating and participating in experiences and travelling and meeting our consumers around the world. But if there’s one word that sums up these elements, it’s “creation”. That’s the prism through which all my actions and decisions ultimately pass.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCan you talk us through a typical day in your life? \u003cbr\u003e\u003c\/em\u003eThere’s never a 'typical' day. It varies according to many different cycles, which intersect throughout the year. There are the cycles of nature and the seasons, which impact the vines and the harvest. There are cycles in elaborating our wines, including fermentation and assemblage (blending). There are even cycles of communication, when we launch new Dom Pérignon creations and share them around the world. These cycles are constantly changing and reshuffling my daily schedule throughout the year.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOne of the greatest challenges facing the industry is climate change. What actions are you taking? \u003cbr\u003eW\u003c\/em\u003ee’re acting in two ways: reinventing ourselves every year; and changing our vine-growing and winemaking in the mid- and long-term.\u003c\/p\u003e\n\u003cp\u003eEvery year, we’re facing new climatic conditions that impact the vine growth and the grapes’ quality. We’ve been experiencing earlier harvests in August, warmer temperatures, heatwaves and drought. To respond to such situations, we’ve been adapting our grapes selection, and our picking strategies. We’ve been experimenting with new processes such as oxygen management on juices. We’ve been adjusting others, like decreasing the dosage. Finally, we’ve been improving our monitoring by developing data acquisition which helps to make the right decisions at the right moment.\u003c\/p\u003e\n\u003cp\u003eWe’re also changing our vine-growing and winemaking to continue minimising our impact on the climate. More than ever, we promote biodiversity in the vineyard. We consider the vine not as a monoculture, but as a complex and complete system whose balance we have a responsibility to preserve. We continue to reduce our energy impact at the source. This includes everything from investing in electric tractors to experimenting with ways to recover the carbon emitted during our fermentation process.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow does Dom Pérignon differ from other prestige cuvées? \u003cbr\u003e\u003c\/em\u003eToday more than ever, Dom Pérignon is a luxury house. And one of our defining characteristics is that it bears the name of Champagne’s founding father. As such, Dom Pérignon represents all that heritage and history, and has a responsibility – as Dom Pierre Pérignon did – to lead Champagne to new horizons.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eHistory\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DomPerignon_shistoricbirthplace-AbbeyofHautvillersis_1024x1024.png?v=1701461856\" alt=\"Abbey of Hautvillers, Dom Pérignon’s historic birthplace\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Abbey of Hautvillers, Dom Pérignon’s historic birthplace \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDom Pérignon is named after a 17th century Benedictine monk, Dom Pierre Pérignon (1638-1715), who was appointed procurator at the Abbey of Hautvillers, near the town of Épernay, in 1668. The Abbey of Hautvillers is located on a beautiful site in Champagne surrounded by an amphitheatre of vineyard-covered hills.\u003c\/p\u003e\n\u003cp\u003eFather Pérignon was said to have invented sparkling wine during his tenure as Cellar Master, but this is a myth as sparkling wine was already in production in France, made by bottling wine while it was still fermenting. However, it is believed that he pioneered viticultural and winemaking methods that transformed the wines of Champagne. He introduced pruning which reduced yields and improved concentration, blended grapes to improve the quality of the wine, handled the grapes more carefully to avoid breaking the skins and exposing the juice to the air, and advocated multiple gentle pressings to minimise skin contact and extraction of tannins. He also imported stronger bottles from England to reduce the risk of the bottles exploding - a major issue at the time.\u003c\/p\u003e\n\u003cp\u003eIn addition to developing revolutionary techniques for viticulture and winemaking, Father Pérignon modernized the abbey, restored its vineyard, and set about to make 'the best wine in the world'. He brought the abbey to light and his wine became one of the most sought-after wines in France and was served at Versailles and enjoyed by none other than Louis XIV.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1921 Moët \u0026amp; Chandon\u003c\/span\u003e bottled its first ever \u003cem data-mce-fragment=\"1\"\u003ecuvée de prestige \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003ealongside its regular vintage release. In 1937 they \u003c\/span\u003epurchased \u003cspan data-mce-fragment=\"1\"\u003ethe brand name 'Dom Pérignon' and released their 2021 prestige cuvée under that name. S\u003c\/span\u003eome 15 years ago, Dom Pérignon was 'separated' from Moët \u0026amp; Chandon and branded as a Champagne house in its own right.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eToday Dom Pérignon is part of the Moët Hennessy Louis Vuitton (LVMH) empire owned by France’s richest man, Bernard Arnault. It has been the Champagne of choice for numerous celebrities and royalty over the years. Memorably it was chosen for the wedding of Lady Diana Spencer and Prince Charles in 1981.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763702501617,"sku":"","price":650.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dom-perignon-2008_0579a7e9-1900-4a33-97ec-1bc8865a6335.jpg?v=1729723660"},{"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":"elderton-command-shiraz-2010","title":"Elderton Command Shiraz 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eMatthew Jukes Top 100 Wines of 2014\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Elderton Command Shiraz has established an enviable reputation since the first vintage in 1984. It is truly one of Australia’s best and most highly regarded icon wines. The 2010 vintage is the 25th release of this wine since 1984 – the wine was not made in 1989 and 1991. Fruit comes from the Command block which was planted in 1984 and is one of the most special vineyards in Australia. The Command block and its gnarly vines have been dubbed an ancestor vineyard under the Barossa Old Vine Charter. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The Command Shiraz is an icon of Australian wine. A rich yet complex nose of plum and blackberry with generous spice and oak. The palate has layers of depth, oak is generous with a spicy coconut richness, however the concentration of plum and blackberry provides more than a contrast. The drive and length on the finish is profound.\"  Patrick Eckel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Command Shiraz gained worldwide recognition in the 1990s and early 2000s after receiving an enviable string of accolades. The 1992 vintage was chosen by the influential wine critic Robert Parker in the Wine Advocate as one of the world’s Top 80 wines, the 1995 Command was awarded 95 points by Wine Spectator and placed in their Top 100 wines, the 1996 won the trophy for the 'Best Shiraz in the World' at the London International Wine and Spirit Competition, and the 2000 was awarded 97 points by Wine Spectator and placed 27 in their Top 100.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This wine is destined to go down as an Australian classic and one of the greatest vintages of Command to date. The Ashmead family believes the 2010 Command is up there with the pinnacle vintages of 1992, 1996 and 2002 and will have the ability to drink young or be cellared into the long term (20 years +).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2010 was mild year with a few hot weeks but harvest close to normal. The fruit was harvested by hand, with five small parcels harvested over four weeks to attain complex nuances. Fermented in open top concrete fermenters with chilled ferments, hand pump-overs and cap submerging with oak header boards for eight days; the process finished with barrel ferment and malolactic fermentation in new French \u0026amp; American puncheons. Aromas of blackberry fruit, aniseed and spices carry through to the palate which is rich, warm and generous.\"  \u003cstrong\u003eElderton\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 truly excellent example of Barossa shiraz comes from vines planted in 1894 and from one of the great vintages of the region. Deeply complex, with dark fruits and a decent splash of well-weighted oak. Blackberry and licorice, spices and dark chocolate are all in this wonderful statement of the best in the Barossa, delivered with a degree of finesse and style.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRay Jordan – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The Command Shiraz is an icon of Australian wine, the vineyard was planted in circa 1894, and is classified as a centenarian block by the Barossa old Vine Charter. The vineyard produces a measly 1 - 2 tonnes per hectare, and the wine sees 30 months in American and French oak prior to release. A rich yet complex nose of plum and blackberry with generous spice and oak. The palate has layers of depth, oak is generous with a spicy coconut richness, however the concentration of plum and blackberry provides more than a contrast. The drive and length on the finish is profound. Drink: 2015-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePatrick Eckel, Wine Reviewer – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep garnet in color, the 2010 Command Shiraz shows off pronounced blueberries and dark chocolate aromas laced with Szechuan pepper and Chinese Five Spice plus a touch of menthol. \u003c\/span\u003eFull-bodied, very structured and still showing the oak, the palate is fresh, very clean and pure with plenty of spice lingering in the long finish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eLisa Perrotti-Brown, The Wine Advocate – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium crimson-purple, the hue good, although not particularly deep; a very elegant and refined shiraz that fully lives up to its reputation; fragrant red and black fruits have a garland of spicy oak on the bouquet, a message that is faithfully reproduced on the long, medium-bodied palate. Drink by 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Blackberry, plum, dried mint and aniseed, spice, toast and coffee. Full bodied, not heavy especially, with an almost silky web of tannin and quite pronounced acidity. Toasty coconut oak is, of course, a large player in the flavour profile of the wine, though the perky and pure fruit of the boysenberry and blackberry persuasion carries it along without much complain. Long and slightly saline in the aftertaste, and if you'll humour me, it kind of feels very clearly drawn. Probably will cellar for as long as you want to keep it. Drink: 2015-2030+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMatthew Jukes Top 100 Wines of 2014\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCommand shiraz\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg style=\"float: none;\" alt=\"Elderton Command Shiraz\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elderton_Command_1024x1024.png?v=1710032426\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elderton_Command_1024x1024.png?v=1710032426\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eThe Elderton Command Shiraz has established an enviable reputation since the first vintage in 1984. It is truly one of Australia’s best and most highly regarded icon wines.\u003c\/p\u003e\n\u003cp\u003eThe wine gained worldwide recognition in the 1990s and early 2000s after receiving an enviable string of accolades. The 1992 vintage was chosen by the influential wine critic Robert Parker in the Wine Advocate as one of the world’s Top 80 wines, the 1995 Command was awarded 95 points by Wine Spectator and placed in their Top 100 wines, the 1996 won the trophy for the 'Best Shiraz in the World' at the London International Wine and Spirit Competition, and the 2000 was awarded 97 points by Wine Spectator and placed 27 in their Top 100.\u003c\/p\u003e\n\u003cp\u003eThe current 2020 vintage is the 34th release of this wine since 1984 – the wine was not made in 1989, 1991 and 2011.\u003c\/p\u003e\n\u003cp\u003eThe story of Command began in February 1984 when Lorraine and Neil Ashmead took a huge gamble and decided to promote the excellence of old-vine Barossa Valley Shiraz. They had long admired the old Shiraz vines on the property which were planted in 1894, had remarked on the intensity and colour that the small bunches of fruit produced and had loved the wine that was made from those bunches. They wanted to make a wine that would transcend time and fashion; a wine of place; and a wine that would, in time, become one of the world’s most critically acclaimed and sought after wines. They were seemingly unfazed that many around them were pulling their old Shiraz vines out at the time, and decided to produce and bottle a single vineyard wine from the oldest block on the Elderton Estate. After many a family meeting, they decided to call this wine Command, a word that signified power, richness and intensity, as well as being a word that simply demanded respect.\u003c\/p\u003e\n\u003cp\u003eThe Elderton Command vineyard was planted in 1984 and is one of the most special vineyards in Australia. The Command block and its gnarly vines have been dubbed an ancestor vineyard under the Barossa Old Vine Charter. Planted on the banks of the North Para River to assure its long term survival, in alluvial river flat soils over red and brown clay based earths, the vineyard today is surrounded by the township of Nuriootpa. The vineyard is worth considerably more as a residential or commercial development, but remains as a testament to the Ashmead family’s commitment to continue handcrafting one of the world’s great wines, instead of searching for a fast return on investment. \u003c\/p\u003e\n\u003cp\u003eMost things in this world have changed in the past decades, however the values that drove Neil and Lorraine still drive their sons Allister and Cameron. The 1894 Command block is always the standout Shiraz fruit on the 72 acre Elderton Vineyard and will always be the fruit source for this single vineyard, terroir driven wine, and the Ashmeads will continue to make the wine in a manner that respects its origins and history.\u003c\/p\u003e\n\u003cp\u003eToday, the vineyard is farmed organically. Yields are obviously small due to the ancient nature of these vines, generally sitting at around 1 -2 tonnes per acre. The grapes are handpicked on three to four occasions to ensure optimal ripeness, then put through traditional open topped concrete fermenters which is back breaking work - but they believe the results are better than using modern technology. Generally, ferments are quite fast, and the amazing colour is picked up in the wine almost instantly. After gentle pressing, Command goes into 100% new American (65%) and French (35%) oak puncheons where it will rest, develop and evolve for three years. Finally the wine is bottled using minimal filtering and it rests for 12 months before release.\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elderton_Wines_1024x1024.png?v=1710047944\" alt=\"Elderton Wines - the original Elderton Nuriootpa vineyard planted in 1984\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elderton_Wines_1024x1024.png?v=1710047944\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: center;\"\u003e\n\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe original Elderton Nuriootpa vineyard planted in 1984\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003eThe original Elderton vineyard \u003cspan data-mce-fragment=\"1\"\u003eon the banks of the North Para River in Nuriootpa was first planted in 1894 to shiraz, cabernet sauvignon and merlot by early German settlers, the Scholz family. The vineyard was purchased in 1916 by Samuel Elderton Tolley, who named the estate \"Elderton\". He built himself a sprawling homestead on the estate and sold the fruit to his family’s winery. It was run successfully for many years but became derelict in the late 1970s. At that time, winemaking was not profitable and vineyards were being replaced with other crops. The South Australian Government introduced a Vine Pull Scheme, paying growers to remove unproductive vines and exit the industry.  Sadly, over half of the vineyards in the Barossa Valley were removed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1980, Neil and Lorraine \u003cspan data-mce-fragment=\"1\"\u003eAshmead returned to Australia after a stint in Saudi Arabia. They were looking for a place to raise their children and it was suggested they look at the beautiful old home on the Elderton estate. The sellers of the homestead told the Ashmeads that if they bought the house, they would give them the surrounding 72 acres of old vine Shiraz and Cabernet Sauvignon for free.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNeil and Lorraine purchased the house and surrounding vineyard and thankfully \u003cspan data-mce-fragment=\"1\"\u003eworked tirelessly to restore the neglected vineyard. Although the Ashmeads had no training in viticulture (Neil was a civil engineer and Lorraine was a midwife), they made the first wine under the Elderton label in 1982. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLorraine and Neil took a huge gamble in 1984 and decided to promote the excellence of old-vine Barossa Valley Shiraz. They had long admired the old Shiraz vines on the property which were planted in 1894, had remarked on the intensity and colour that the small bunches of fruit produced and had loved the wine that was made from those bunches. They wanted to make a wine that would transcend time and fashion; a wine of place; and a wine that would, in time, become one of the world’s most critically acclaimed and sought after wines. They were seemingly unfazed that many around them were pulling their old Shiraz vines out at the time, and decided to produce and bottle a single vineyard wine from the oldest block on the Elderton Estate. They decided to call their flagship wine Command, a word that signified power, richness and intensity, as well as being a word that simply demanded respect.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1993 Elderton shot to national prominence by winning the Jimmy Watson Trophy for their 1992 Cabernet Sauvignon. International acclaim closely followed when t\u003c\/span\u003e\u003cspan\u003ehe Command Shiraz received an enviable string of accolades. The 1992 vintage was chosen by the influential wine critic Robert Parker in the Wine Advocate as one of the world’s Top 80 wines, the 1995 Command was awarded 95 points by Wine Spectator and placed in their Top 100 wines, the 1996 won the trophy for the 'Best Shiraz in the World' at the London International Wine and Spirit Competition, and the 2000 was awarded 97 points by Wine Spectator and placed 27 in their Top 100.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNeil Ashmead sadly passed away in 1997. \u003c\/span\u003eSecond generation brothers, Allister and Cameron \u003cspan data-mce-fragment=\"1\"\u003eAshmead, took over the reins of the business in 2003. Their mother, Lorraine, remains on the board of directors and is very active at the cellar door. The brothers have embarked on the purchase of new vineyards in other sub-appellations of the Barossa. They purchased the Craneford vineyard (Eden Valley) in 1993, the Greenock vineyard (Western Ranges) in 2010 and the Mengler Hill vineyard in 203.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2017 the original homestead was converted into the Cellar Door. This provides a beautiful space for visitors to enjoy Elderton wines, with a main tasting room and rooms for private tastings. Nestled in the middle of the Nuriootpa vineyard, the Barossa Cellar Door provides unforgettable experiences for visitors and has deservedly won numerous awards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhile Elderton has grown and added new vineyards beyond the immediate family estate, and successfully tapped international markets, it clearly remains committed to family values and their Barossa heritage. The values that drove Neil and Lorraine still drive their sons and the Ashmeads will continue to make the wine in a manner that respects its origins and history. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703419121,"sku":"","price":195.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/elderton-command-shiraz-2010.jpg?v=1710198767"},{"product_id":"elgo-estate-strathbogie-ranges-shiraz-2004","title":"Elgo Estate Strathbogie Ranges Shiraz 2004","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003eJames Halliday Top 100 Wines of 2006\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eElgo Estate is located in the upper reaches of the beautiful Strathbogie Ranges at an altitude of 530m above sea level. The winery sources fruit from 100 acres of estate vineyards to produce\u003cspan\u003e small batch, premium quality wines. Vine plantings date back to the early 1970s. \u003c\/span\u003eThe 2004 Elgo Estate Shiraz is fully deserving of its show success - it took out multiple Trophies at the 2006 Strathbogie Wine, including the Trophy for Best Wine. The panel of judges (James Halliday, Sally Fisk and Tony Harper) scored the shiraz at 19\/20 points, a Top Gold in anyone's language! \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Vibrant and perfumed, with distinct blackberry aromas boosted by high quality oak. It has an impressively long, fruit-sweet palate balanced by ripe, firm tannins. A classy, seductive young shiraz. Excellent value.\"  Winewise\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The wine is made from grapes grown on the warmest of the three discrete vineyards on the 389ha grazing property of the Taresch family. Deep, bright purple-red, it has rich, fragrant blackberry and spice aromas, the palate absolutely flooded with layers of juicy black fruits and ripe tannins guaranteeing a very long life. Drink 2009-2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Top 100 Wines of 2006\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e2006 Strathbogie Wine Show - 19.6\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vibrant and perfumed, with distinct blackberry aromas boosted by high quality oak. It has an impressively long, fruit-sweet palate balanced by ripe, firm tannins. A classy, seductive young shiraz. Excellent value.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWinewise – Highly Recommended  \u003cspan data-mce-fragment=\"1\"\u003e★★★★(★)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This shiraz comes from a good vintage across most areas of Victoria and features typical cool-climate fruit characters including berry, pepper and spice with well-integrated oak and fine, dry tannin. Impressive and already drinking a treat.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePaddy Kendler, The Herald Sun  \u003cspan data-mce-fragment=\"1\"\u003e★★★★(★)\u003c\/span\u003e  \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2006\u003c\/span\u003e\u003cbr\u003eTrophy for Best Wine in Show  – 2006 Strathbogie Wine Show\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eTrophy for Best Red Wine  – 2006 Strathbogie Wine Show\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eTrophy for Best 2004 or Older Red Wine  – 2006 Strathbogie Wine Show\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eTop Gold Medal – 2006 Strathbogie Wine Show\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ch3 data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\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\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"Elgo Estate Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elgo_Estate_1024x1024.png?v=1722064026\" style=\"margin-top: 5px; margin-bottom: 25px; float: none;\" data-mce-style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elgo_Estate_1024x1024.png?v=1722064026\"\u003e\u003c\/div\u003e\n\u003cp\u003eElgo Estate is located in Upton Hill, 125km north of Melbourne, and is part of the upper reaches of the beautiful Strathbogie Ranges. The vineyards and winery, owned by the Taresch family, are situated at an altitude of 530m above sea level. The vines are carefully nurtured so that the wines exhibit flavours, aromas and textures that reflect the cool climate location. \u003c\/p\u003e\n\u003cp\u003eThe 100 acres of vineyards, with plantings dating back to the early 1970s, comprise Shiraz, Riesling, Sauvignon Blanc, Chardonnay, Pinot Gris, Pinot Noir, Merlot and Cabernet Sauvignon. The winery, built in 2002, employs traditional winemaking methods to produce\u003cspan\u003e small batch, premium quality wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eElgo Estate was the first winery in Australia (and possibly the world) to be fully self-powered by renewable wind energy.  A 30-metre-tall, 150kW wind turbine commissioned in 2007 saves approximately 400 tonnes of greenhouse gas emissions per year and generates enough electricity to power the winery twice over. Excess energy is fed into the main power grid.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eElgo Estate has always adopted a holistic approach to sustainability through a raft of initiatives including land regeneration, tree plantings, state-of-the-art winery water management and waste recycling, and the establishment of a 200 acre wildlife sanctuary. \u003c\/span\u003e\u003cspan\u003eThe wastewater from the winery is recycled and returned to the winery surrounds and vineyard. Specially constructed effluent ponds screen out the solid waste and aerate the wastewater so that it can be used to irrigate the vineyard.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703550193,"sku":"","price":36.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/elgo-estate-strathbogie-ranges-shiraz-2004_5c9666ce-6fe0-4d30-a55c-784e63e8111b.jpg?v=1722214955"},{"product_id":"annies-lane-copper-trail-shiraz-2005","title":"Annie's Lane Copper Trail Shiraz 2005","description":"\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Dry Red Wine Shiraz  - 2007 National Wine Show of Australia\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Red Wine Shiraz  - 2007 Royal Queensland Wine Show\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Dry Red Wine Shiraz  - 2007 Royal Queensland Wine Show\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWinner - 2009 Winestate World's Greatest Shiraz Challenge\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWinner – 2009 Visy's Great Australian Shiraz Challenge\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cp\u003eAnnie's Lane Copper Trail Shiraz is this much loved winery's flagship wine. The 2005 vintage has been a star on the wine show circuit, amassing three trophies and winning both the 2009 Visy Shiraz Challenge and the 2009 Winestate World's Greatest Shiraz Challenge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's mellow, rich, seriously kissed by chocolatey oak and flooded with plummy, inky, minty fruit flavour.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This Annie's Lane Copper Trail Shiraz 2005 has been a star of the wine show circuit, and it's not hard to see why. It has been in stores for a while, but if you like a big, high-quality red, hunt this down. It's a big softie! It's mellow, rich, seriously kissed by chocolatey oak and flooded with plummy, inky, minty fruit flavour. It hits your tongue like a mat of wet velvet and slips all the way to the back of your throat in one delicious flow of unfettered flavour. It has tannin structure, too, but as part of the wine – this is about flavour more than anything else. It will cellar, but it's arguably best consumed within our recommended timeframe.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Great colour and depth; a rich, supple, round medium- to full-bodied palate; fleshy and blackberry and plum fruit; ripe tannins\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Long and smooth, this supple and elegant shiraz has a heady, dark and spicy perfume of blackberries, dark plums and cedar backed by nuances of game meats, minerals, leather and iodide. Deeply layered but restrained and fine-grained, it steadily builds intensity of flavour towards a long, savoury and charmingly balanced finish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eTrophy, Best Dry Red Wine Shiraz  - 2007 National Wine Show of Australia\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eTrophy, Best Red Wine Shiraz  - 2007 Royal Queensland Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eTrophy, Best Dry Red Wine Shiraz  - 2007 Royal Queensland Wine Show\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eWinner - 2009 Winestate World's Greatest Shiraz Challenge\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eWinner – 2009 Visy's Great Australian Shiraz Challenge\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\n\u003cbr data-mce-fragment=\"1\"\u003eGold Medal - 2006 Royal Sydney Wine Show\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery \u003c\/h3\u003e\n\u003cp class=\"sub-title\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AnniesLane_01c825ac-0ef8-4d2b-a355-76bd491bc75a_1024x1024.png?v=1670918158\" alt=\"Annies Lane Winery\"\u003e\u003c\/p\u003e\n\u003cp class=\"sub-title\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBefore the Annie's Lane brand was established, the winery was known as Quelltaler Estate, which dates back to 1851. The winery was renamed \u003c\/span\u003eAnnie's Lane \u003cspan data-mce-fragment=\"1\"\u003eafter Annie Wayman who delivered hot food and drinks to the pruners of the vineyard in the early 1900's. Her horse and cart got bogged along one of the vineyard's boundaries, so it was decided that it would be apt to name the winery after the lady who selflessly served the workers and pruners of the Clare Valley region.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnnie's Lane wines are sourced from some of the oldest vines in Clare Valley in South Australia and it is one of Australia's leading single region wineries with a loyal following. Annie's winemaking philosophy is about crafting wines with minimal intervention, keeping the wine as natural as possible to maximize fruit flavour and intensity.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnnie's Lane is part of the giant Treasury Wine Estates\u003cspan\u003e portfolio. They recently sold part of the vineyards and the existing Quelltaler 1,000 tonne winery to S\u003c\/span\u003eeppeltsfield, but \u003cspan\u003eretained ownership of the Annie's Lane brand, which they will continue to produce and distribute.\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896824533233,"sku":"","price":89.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/annie_s-lane-copper-trail-shiraz-2005.jpg?v=1699570565"},{"product_id":"astrolabe-awatere-valley-sauvignon-blanc-2020","title":"Astrolabe Awatere Valley Sauvignon Blanc 2020","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWine Spectator Top 100 of 2022 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA limited release by this label that has acquired cult status. From the Awatere Valley in Marlborough, this is a much more complex wine than its cheaper sibling (the standard Malborough sauvignon blanc), with stunning purity and fruit expression and a different level of structure and class; and a very, very long finish. This is simply Marlborough and \u003cspan data-mce-fragment=\"1\"\u003eAwatere Valley \u003c\/span\u003eat its absolute zenith. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003e\"A linear, pure wine with clean flavours of currants, gooseberry and citrus. Finishes savoury, crisp and dry. Very enjoyable when young and fresh; will age gracefully with careful cellaring.\"  \u003c\/span\u003eWine Spectator\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"My Awatere Valley Sauvignon Blanc is dry and has an emphasis on aromatic herbs and fresh, green fruits, with a full and lingering mouthfeel, balanced acidity and a savoury, almost saline finish. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen I put this wine together, I really try to showcase parcels of fruit that I think are uber-Awatere, expressing the essence of the Awatere region. I always blend from Awatere Valley vineyards on the north and south of the river to reflect the different soil fertility and flavour these sites contribute. Even though this wine is all about the Awatere, I am trying to show the Awatere as a whole, rather than just a single vineyard site.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong\u003eSimon Waghorn, Winemaker\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca title=\"Astrolabe Awatere Valley Sauvignon Blanc 2020\" href=\"https:\/\/youtu.be\/Giw4ByU4wkY\" target=\"_blank\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg alt=\"Bob Campbell reviews Astrolabe Awatere Valley Sauvignon Blanc 2020\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AstrolabeAwatereValleySauvignonBlanc2020_480x480.png?v=1699170221\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" class=\"style-scope ytd-watch-metadata\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eBob Campbell reviews Astrolabe Awatere Valley Sauvignon Blanc 2020\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e (Click on image to play video)\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\"A ripe example of Awatere Valley sauvignon blanc, with underlying cut grass, saline-mineral and tomato leaf flavours. Flavoursome wine with fruity, mouth-watering acidity. A delicious wine. Drink: 2020-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBob Campbell MW, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pale straw with green highlights. Focused aromas of jalapeño, nettle, lime zest, lemongrass and fresh herbs. A linear, pure wine with clean flavours of currants, gooseberry and citrus. Finishes savoury, crisp and dry. Very enjoyable when young and fresh; will age gracefully with careful cellaring.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWine Spectator Top 100 of 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2020 vintage is a bright, light lemon\/green, full-bodied wine, with generous tropical-fruit and herbaceous flavours, vigorous, finely balanced, bone-dry and lingering.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMichael Cooper, Michael Cooper's Buyer's Guide  \u003c\/strong\u003e\u003cstrong\u003e★★★★(★)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWine Spectator Top 100 of 2022 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwatere Valley\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Awatere Valley\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Awatere_Valley_2_PNG_1024x1024.jpg?v=1723969843\"\u003e\u003c\/div\u003e\n\u003cp\u003eAwatere Valley is one of three sub-regions within the famous Marlborough wine region of New Zealand, accounting for around a third of the vineyard area. It lies south-east of the region's two other main wine-growing areas, the Wairau Valley and the Southern Valleys sub-regions (refer to the map below). The Awatere River, which flows south from Clifford Bay, gives the region its name – awatere meaning \"fast-flowing river\" in the local Maori dialect.\u003c\/p\u003e\n\u003cp\u003eThe potential of the Awatere Valley as a premium site for viticulture came a decade after the first Marlborough vines were planted in the Wairau Valley. In the late 1980s, the first pioneering growers, Vavasour Wines, began establishing vineyards on the hills in Awatere's more challenging terroir. The main period of expansion occurred in the late 1990s, as suitable land became more scarce in the Wairau Valley. Now, the valley is home to a significant acreage of grapevines and produces some of Marlborough's best-known Sauvignon Blanc.\u003c\/p\u003e\n\u003cp\u003eThe vineyards of the Awatere Valley sit on a variety of hills and river terraces in the rugged, rolling landscape. Wind-blown loams sit atop a base of alluvial gravel, mostly made up of greywacke. These dry, free-draining soils are one of the most important features of the terroir in Awatere because they stress the vines. Stressed vines grow deep root systems in search of water and nutrients and produce high-quality berries to ensure the propagation of their species.\u003c\/p\u003e\n\u003cp\u003eThe climate is influenced heavily by the ocean that makes up the northern and eastern boundaries of the region. Intense sunlight during the day is cooled by ocean winds, contributing to the diurnal temperature shift that extends the growing season in the Awatere Valley, with harvests usually taking place some days after the Wairau Valley.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAstrolabe Awatere Valley Sauvignon Blanc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMost of Marlborough's sauvignon blanc is planted in the northerly Wairau Valley, and the distinct sub-regional character of the southerly Awatere valley sauvignon blanc may surprise those who are more familiar with the Wairau fruit profile. We generally think of the Wairau as having more thiol-driven tropical passionfruit and ripe citrus flavours, while the Awatere is more focused around herbal, leafy methoxypyrazine flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen I put our Awatere Valley Sauvignon Blanc together, I really try to showcase parcels of fruit that I think are uber-Awatere, expressing the essence of the Awatere region. I always blend from Awatere Valley vineyards on the north and south of the river to reflect the different soil fertility and flavour these sites contribute. Even though this wine is all about the Awatere, I am trying to show the Awatere as a whole, rather than just a single vineyard site.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSimon Waghorn, Astrolabe\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MarlboroughSub-regions_bb7ba890-f924-4f52-81c2-1d7a6f0abff6_600x600.jpg?v=1699692151\" alt=\"Marlborough sub-regions\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MarlboroughSub-regions_bb7ba890-f924-4f52-81c2-1d7a6f0abff6_600x600.jpg?v=1699692151\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMarlborough sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cimg alt=\"Astrolabe Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Astrolabe2_c28bbe8a-e84a-4921-8c55-3608986faa74_1024x1024.png?v=1699170915\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eFounded in 1996 and named after the ship that in 1827 charted and explored the Marlborough Coast, Astrolabe wines were created by seasoned winemaker Simon Waghorn together with his wife Jane. Simon crafts a range of beautiful wines that express the purity and intensity of fruit flavours afforded by the climate and soils of the Marlborough region. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eAll grapes are sourced from ten families who live on their land and farm sustainably. These carefully chosen sites add complexity and completeness to the wines. Simon is fascinated by the distinctive qualities of the Marlborough sub-regions and in addition to the range of Marlborough Province wines, he also produces wines specific to the Awatere Valley and \u003cspan data-mce-fragment=\"1\"\u003e Kēkerengū\u003c\/span\u003e Coast sub-regions. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"I choose to live and work in Marlborough because I believe the grapes here are the best in the world. I use all my skills and experience to style wines with elegance and balance that capture the intensity and brightness of our fruit. The diverse terroir of Marlborough's sub-regions broadens my palette as a winemaker to craft complex and individual wines.\"  \u003cstrong\u003eSimon Waghorn, Winemaker\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca title=\"Simon Waghorn talks about Astrolabe\" href=\"https:\/\/youtu.be\/4T_cgq79WDI\" target=\"_blank\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg alt=\"Winemaker Simon Waghorn discusses Astrolabe\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AstrolabeVideo_480x480.png?v=1699169445\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSimon Waghorn talks about Astrolabe (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896824729841,"sku":"","price":31.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/astrolabe-awatere-sauvignon-blanc-2020_41e6e312-e79c-42ae-ad8a-539b5f9c61f6.jpg?v=1695608134"},{"product_id":"ata-rangi-pinot-noir-2013","title":"Ata Rangi Pinot Noir 2013","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of the World 2015\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, family-owned, organic winery in Martinborough that has a reputation for producing exceptional quality pinot noir. The Ata Rangi Pinot Noir is their flagship wine and is regarded by many to be one of the greatest pinot noirs that comes out of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Clearly a great wine from a great Pinot Noir producer. It was a stand-out wine when tasted in a vertical lineup.\"  Bob Campbell MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003e\"2013 provided a long, warm growing season and a cool autumn, resulting in fruit in perfect condition. Enticing floral aromas of star anise, crushed red rose, violets and succulent raspberry meld with savoury notes of sandalwood and orris root. There's a tension and vibrancy on the entry, with a compelling mid-palate. Fine layered tannins flow through giving a seamless mineral quality on the finish - the culmination of an exceptional vintage, vine age and meticulous attention to detail in both vineyard and winery. Winemaking Technique: 30% whole bunch with the remainder destemmed. Fermentation by indigenous yeasts. Hand-plunged. 18 - 24 days cuvaison. 11 months maturation in French oak 35% new.\" \u003cstrong\u003e Ata Rangi\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"2013's season has been described as the best in three decades, and the vines of Ata Rangi's signature wine, now up to 35 years old themselves, have responded magnificently. Long, warm days and correspondingly cool nights cemented the fineness of tannins, and added brightness and tension to the acidity. Enticing floral aromas of star anise, crushed red rose, violets and succulent raspberry meld with savoury notes of sandalwood and orris root. Tension and vibrancy on the entry, with a compelling mid palate of fine layered tannins flowing through to a seamless, mineral quality on the finish. A masterpiece. Commanding and seductive pinot noir at its finest\u003cspan\u003e.\"  \u003cstrong\u003eNick Stock, JamesSuckling.com – 98\/99 points and Top 100 Wines of the World 2015\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dark ruby-red. Beautifully ripened dark red berry fruits and subtle, interwoven and harmonious complexing detail. Density, depth, brooding somewhat, with clear potential. Rich and plush on the palate, with concentration. Layers of flavour built in, and unfolding slowly to reveal complex detail. Yet integrated and complete. Beautifully structured, and in total balance, and a fine acid and tannin line. Very long and succulent. Complete and immensely pleasing. Abel, 5, Dijon and 10\/5 clones, indigenous yeast ferment with 30% whole clusters, 11 months in 35% new French oak.\"  \u003cstrong\u003eRaymond Chan – 19.5\/20 points  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eIntense and potentially complex wine that is firmly structured and built for the long haul. Clearly a great wine from a great Pinot Noir producer although it really deserves to be cellared for at least a couple of years, preferably more. It was a stand-out wine when tasted in a vertical lineup. A classic mix of red-fleshed plum, dark berry and classy oak with the Ata Rangi trademark savoury character. Drink: 2015–2028.\"  \u003c\/span\u003e\u003cstrong\u003eBob Campbell MW, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Good depth and hue of colour; rich, sweet, very ripe black cherry pinot aromas, exuberant and generous. The same flavours are ample, almost opulent, on the palate. A gorgeous, succulent, easy-to-love pinot. Drink: 2017–2028.\" \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\u003cp\u003e\"Reserved bouquet of just-ripe red berry fruits and rose petals with whiffs of graphite, wet slate, clove. Exotic pot pourri – great scent. Immediately wonderful with stern, coiled textural feel chaperoned by stony tannins and driving long, energetically, and fluid, with crisp red fruit character and a dried herb\/garrigue complexity. Finishes mouthwatering and with a lick of sweetness and spice. Pretty epic\u003cspan\u003e.\"  \u003cstrong\u003eMike Bennie, The Wine Front – 95+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"One of the greatest of all New Zealand wines, this Martinborough red is powerfully built and concentrated, yet seductively fragrant and supple. The grapes are drawn from numerous sites, including the estate vineyard, planted in 1980, and the vines, up to 35 years old, have a very low average yield of 4.5 tonnes of grapes per hectare. The 2013 vintage (5*), from a sunny growing season with cool, clear nights, is notably vibrant, very youthful and supple. Deep ruby, it has dense cherry, plum and spice flavours, woven with fresh acidity. A beautifully poised young wine, savoury and finely textured, it is crying out for more time\u003cspan\u003e; open 2017+.\"  \u003cstrong\u003eMichael Cooper  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Suckling Top 100 Wines of the World 2015\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout martinborough\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MartinboroghWineRegion_1024x1024.png?v=1670998663\" alt=\"Martinborough Wine Region\"\u003e\u003c\/strong\u003e\u003cspan\u003eMartinborough is one of the three sub-regions of the Wairarapa wine region in the southern part of New Zealand's North Island. It is world renowned and by far the most important sub-region (the other two being Gadstone and Masterton), so is considered here to be a region to avoid confusion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe small, picturesque town of Martinborough and its surrounding district are home to some of New Zealand's most highly respected boutique wineries. \u003c\/span\u003eMartinborough lies in a wide river valley between the Rimutaka mountain range and the eastern Wairarapa hills. The Ruamahanga River meanders through the region on its way to Palliser Bay, 32 kilometers to the south. The first vines were planted here by James Busby in 1838 when he was sent from England to collect samples of all grape varieties for potential introduction into Australia (he found that European vines did not grow well in Australia, but thrived in New Zealand's climate conditions). However, it was not until the 1970s that it was discovered as a prime site for viticulture. In 1978, a scientific report compared the climate of the region with that of Burgundy in France, and a few pioneering vignerons began to buy land around Martinborough and plant it with vines.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. \u003c\/span\u003eSimilar soils extend around this small area, notably further east, in the unoffical Te Muna sub-region. Vineyards can also be found further south of Martinborough although this region tends to be cooler with a more mixed soil makeup, often with slightly higher levels of clay.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the fact that Martinborough has only three percent of all of New Zealand's vineyard land, it is still widely considered to be one of the country's prime wine regions. Its claim to fame is the exceptional quality of its Pinot Noir wines, produced by some of the most highly regarded wineries in New Zealand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eMartinborough's reputation for producing high quality pinot has been known for almost as long as the region's existence, but it's a reputation that has seen extraordinary growth in recent times. 'When I came here in 1986 there were only four wine producers,' says McKenna, who to many is recognised as one of the region's father figures. 'Three of them are amongst the best that are still here', referring to Martinborough Vineyard, Ata Rangi and Dry River. 'It's fair to say,' he continues, 'that the combination of vine age and producers' experience with the district has certainly equated to a gradual increase in quality.' The pursuit of excellence is always top of mind, to which Ata Rangi winemaker Helen Masters attests. 'If I need something done, there's no question about cost, time, effort,' she says. 'We just make it happen.' The irony, as any visitor to the region is bound to hear, is that Martinborough contributes just one per cent of New Zealand's annual grape crush but is home to 10 per cent of the country's winemakers. If that's not saying something about the quality of the wine, what is?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe wines here are centred on a few key varieties, but unlike many other regions, are almost impossible to pigeonhole. Everything from the flat, free-draining gravel vineyards of the Martinborough terrace to the denser stony clay soils of Te Muna Road, the heavy focus on terroir, or vintage, or clonal selection, or all of the above, result in a wealth of wine styles that share the common ground of elegance and richness and speak loudly of time and place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePinot noir is by far the region's hero – which typically, thanks to the region's climatic similarities to Burgundy, produces beautiful medium-bodied wines with dark plum fruit flavours and distinct savoury characters – followed closely by luscious pinot gris and mineral-like sauvignon blanc, as well as chardonnay, riesling, gewürztraminer and syrah.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe township was established in the late 1870s by John Martin, an Irish landowner whose patriotism for home remains evident in the Union Jack-shaped town square. However, the region's modern wine industry wasn't established until a century later after soil scientist Dr Derek Milne conducted a report that yielded the resemblance-to-Burgundy results. He subsequently founded Martinborough Vineyard; others soon followed suit and those four or five founding producers spawned a progressive farming community that lives and breathes the 'wine is made in the vineyard' philosophy. It's a special place.\"  \u003cstrong\u003eDom Sweeney, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ata Rangi Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AtaRangi_1024x1024.png?v=1670991521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi, meaning 'dawn sky' or 'new beginning', is a small, \u003cspan data-mce-fragment=\"1\"\u003efamily-owned, organic winery in\u003c\/span\u003e Martinborough that has a reputation for producing exceptional quality pinot noir. Ata Rangi was founded by Clive Paton in 1980. The first vines were planted on a small, stony sheep paddock at the edge of the Martinborough Village. Clive's sister Alison bought an adjoining block soon after and in 1986 Clive's partner Phyll Pattie bought a share in the business after moving from Marlborough where she had been working as a winemaker.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, 42 years on, Ata Rangi has an enviable reputation as one of the new world's most respected pinot noir producers. Alison Paton heads up the day-to-day running of the business, with Helen Masters crafting the wines aided by the vital stewardship of vineyard manager Braden Crosby.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi farms around 32 hectares, spread over 14 vineyards, that are clustered around the village of Martinborough. The sites feature the characteristic Martinborough Terrace profile of 300-600mm of shallow silt-loam overlaying 25-30 metre-deep alluvial gravels. The McCrone and Masters Vineyards are differentiated by a higher percentage of clay within the gravels.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAta Rangi's home vineyards attained full organic status in 2014. Weeds are managed with under-vine weeding tools, with a combination of cultivation and mowing. The vineyards' biodiversity is enhanced by a mixture of native and exotic shelterbelts and inter-row wildflower planting that provide havens for native predatory and beneficial insects. Compost is made on-site from grape stalks, skins, and yeast lees, mixed with seaweed, forest floor duff and harvested green crops.  This mix is utilised in the vineyard to make compost tea for vine health and boost organic matter within the soil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruit is drawn from a diverse range of vineyards, each managed to suit its soil and clonal diversity. This individualised care, alongside the age of the original vines which are now reaching 40 years old, are both major factors in the quality and consistency of the wines from year to year. Spring is often cool and windy which reduces fruit set, so yields are naturally low. Summer days are consistently warm, though nights are generally cool. Autumn is often long and dry, perfect for hand harvesting. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Ata Rangi winemaking philosophy is a simple, hands-off, traditional approach focused on finding the true expression of the place. They see wines from Martinborough as having a real depth of palate with texture and length. They aim for balance in all their wines, so use winemaking practices such as whole bunch and barrel ageing to ensure that vineyard expression remains the hero.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach season brings its own unique growing conditions. Cooler vintages express more herbal and spicy notes, whereas a warmer season delivers fuller fruit aromas. Staying true to the vintage means the wines will express these features. They focus on harvesting at the point where ripeness is \"optimum” i.e where sugar, tannin and acid intersect at a \"just on the cusp of ripeness”, and tension and vibrancy of aroma are balanced with tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhole bunch inclusion plays a role in the fermentations of the pinot noir — the level of which varies according to site and vine age, which can be from 20 to 100% with the remainder de-stemmed. The fermentation that takes place within the whole berry along with the contact with the stems, lifts the aromas and gives a fine flow to the tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to the close proximity to the South Pacific Ocean, the temperate climate results in an extended growing season, allowing the fruit to ripen slowly. This enables the tannins in the seeds and skin of the grapes to fully ripen. This is reflected in the Ata Rangi style,  a backbone of fine tannins, supported by vibrant acidity which gives a structure to the wines that afford them real age-ability.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825090289,"sku":"","price":160.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ata-rangi-pinot-noir-2013.jpg?v=1695623687"},{"product_id":"balnaves-cabernet-sauvignon-2005","title":"Balnaves Cabernet Sauvignon 2005","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWine Business Monthly (WBM) Top 100 Wines of 2008 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cspan style=\"font-size: 10.5pt;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: 'Segoe UI', sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003e\"Ripping good wine here. Delicious medium weight blackcurrant, black cherry and mulberry flavours with minty edges. Great wine. Balnaves are rocking.\"  Grant Dodd\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2005 Balnaves Cabernet Sauvignon was sourced from three blocks; the Walker, Dead Morris and Avery Vineyards. The wine spent 20 months in tight-grained French oak from Saury and St Martin cooperages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Vintage 2005 was hot and dry with small yields, producing rich opulent wines with firm structure. \u003c\/span\u003eThe 2005 Cabernet Sauvignon is deep red in colour with a red\/purple tinge. It has a rich ripe nose opulent fruit plums, spice, fleshy ripe fruit, with more complex liquorice and slight coconut note. The palate is solid with firm dark fruit spice and solid tannin structure. This is very solid wine. We think this will age very well. Hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBalnaves\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"You'll have to do a double take on the price when you taste this stunner. It sailed through a riper vintage with low yields and has built impressive flavour. Super polished aromas, still underpinned by a few sprigs of regional mint even in this ripe year, the fruit sits in the rich berry spectrum - classic blackcurrant, some sweet spices and plenty of cedary oak. A classically framed wine in the mouth, savoury assertive tannins wrap around rich Cabernet fruit in regal formation. Another masterpiece!\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003c\/span\u003e\u003cstrong\u003eNick Stock, Wine Business Monthly (WBM) – 96 points and Top 100 Wines of 2008\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Ripping good wine here. Violets,blackcurrant, chocolate, mint and dusty oak on the nose. Delicious medium weight blackcurrant, black cherry and mulberry flavours with minty edges. Tannins like holes in a well used dartboard- tiny,everywhere but hard to detect, and powderry light on the palate. Great wine, this can only get better in a cool cellar. Balnaves are rocking\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGrant Dodd, The Wining Pro – 94+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Generously proportioned and flavoured Cabernet Sauvignon; the blackcurrant fruit has latent earthy\/savoury notes which will emerge with age, thus emphasising terroir. Drink to 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 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\"\u003eWine Business Monthly (WBM) Top 100 Wines of 2008 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Balnaves Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825843953,"sku":"","price":59.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-cabernet-sauvignon-2005.jpg?v=1695620371"},{"product_id":"balnaves-the-tally-reserve-cabernet-sauvignon-2006","title":"Balnaves The Tally Reserve Cabernet Sauvignon 2006","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWine Business Monthly (WBM) Top 100 Wines of 2008 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Balnaves vineyard comprises twelve blocks of Cabernet Sauvignon vines of varying acreage and vine age, the oldest planted in 1975. These blocks are divided again into smaller parcels of between one and two hectares, following soil types and topography, with approximately forty Cabernet Sauvignon fermentations being conducted each vintage. The best of these ferments are set aside during vintage for the Balnaves Cabernet Sauvignon and in outstanding years, the Balnaves The Tally Reserve Cabernet Sauvignon. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit for the 2006 The Tally was sourced from two blocks, the Dead Morris vineyard (56%) and the Walker vineyard (34%). The wine was matured for \u003cspan data-mce-fragment=\"1\"\u003e20 months in new French oak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's full bodied with enormous extract and flavour, dense and brooding with a big spread of chalky tannin and extreme length of flavour. A powerhouse that needs at least a decade of cellaring.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2006 Tally has a Mid-deep red-purple tinge. Lifted nose, bright blueberry and blackberry fruit and perfumed violets with integrated charry oak and a slight minty note. The palate is mid weight with bright red and blackberry fruit and firm tannins. Tannins still not integrated with the fruit but the balance is good. Hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBalnaves\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Beautifully crafted and delineated cassis fruit, framed by gently toasty oak and some floral notes; the palate is rich, deep, fine and very long\u003cspan data-mce-fragment=\"1\"\u003e; the brightness of fruit at the core is the essence of this wine. Drink Now - 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This makes a hat trick of outstanding consecutive releases; The Tally has really asserted its position at the top tier of Coonawarra Cabernets. Cloaked in plenty of new French oak, it's a cedary, regal Cabernet, the blackcurrant and dark berry fruit is soaking the wood up fast. Terrific density and palate structure, deep and intense, it rolls smoothly from start to finish. Swanky, youthful Cabernet at its finest; game, set and match\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003c\/span\u003e\u003cstrong\u003eNick Stock, Wine Business Monthly (WBM) – 96 points and Top 100 Wines of 2008\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I tasted this alongside the 2005 John Riddoch and 2004 Brands Laira The Patron and it was clear from the first sniff and slurp of The Tally that this was a youthful, dense and forbidding wine, so the cork went straight back in and the wine was left until the next day. A reverse application of the 'Method Audouze' if you like. A huge wine flooded with cassis, blackberry and raspberry fruit, a liberal application of complex oak offering toast, cedar, spice, nougat and play-doh with additional characters of black liquorice, mint and a few violets just poking their heads above the surface. It's full bodied with enormous extract and flavour, dense and brooding with a big spread of chalky tannin and extreme length of flavour. \u003c\/span\u003eA powerhouse that needs at least a decade of cellaring\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018 - 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, Winorama - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep red purple. New oak shows, giving a toasty, smoky, cedary aroma. Palate very tight, with a firm tannin handshake. Solid and elegant but shy and unevolved. Terrific richness and intensity, concentration and yet elegance. Nothing overdone - it's just a smidgin too young…actually, much too young! Great future here. Top wine with tremendous potential.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This doesn't have the guts of the 2005 but there's still a good deal of glory. It's a wine that creeps up on you - I thought maybe it was a touch lacking at first but the more and longer I sat with it, the more bewitched I became. It's seamless and sustained, its flavours of mint, cedarwood, blackcurrant, dust and mulberry presented in a bright, juicy, elegant form. It should cellar beautifully. Drink: 2012-2018.\"  \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\"\u003eWine Business Monthly (WBM) Top 100 Wines of 2008 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Balnaves_1024x1024.png?v=1672012489\" alt=\"Balnaves Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eBalnaves of Coonawarra is a small family-owned winery, in the heart of the Coonawarra Wine Region. Doug Balnaves established the vineyard in 1975 and 2.5 ha of Cabernet Sauvignon and 2.5 ha of Shiraz were planted on the rich terra rossa soils. \u003cspan data-mce-fragment=\"1\"\u003eSince those first plantings the Balnaves vineyards have grown steadily and today Balnaves have over 70ha of high-quality estate vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1990 siblings Kirsty and Pete Balnaves joined the family company and the first Balnaves wines were produced on a contract basis at a neighbouring winery. These days, Doug is General Manager, while Kirsty is the Business Manager and Peter runs the vineyard. In 1995 the family was joined by winemaker Pete Bissell and in 1996 their state-of-the-art 1000 tonne winery, designed and supervised by Pete, was completed.  \u003c\/p\u003e\n\u003cp\u003eIn 1998 the first vintage of their flagship wine, the Balnaves The Tally Reserve Cabernet Sauvignon was produced. The 2004 Tally won Jeremy Oliver's Wine of the Year in 2007. In 2008 the winery was named James Halliday's Winery of the Year and they have been awarded five stars by Halliday for 17 consecutive years. \u003c\/p\u003e\n\u003cp\u003eBalnaves' success has in no small part been due to Pete Bissell, who celebrated 25 years as senior winemaker in 2020. Pete received numerous accolades over that time, including winning the Qantas\/Gourmet Traveller Winemaker of the Year in 2005. Pete retired in July 2020 and assistant Winemaker Jacinta Jenkins took over as Senior Winemaker.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825909489,"sku":"","price":135.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/balnaves-the-tally-reserve-cabernet-sauvignon-2006.jpg?v=1695621386"},{"product_id":"bass-phillip-premium-pinot-noir-2017","title":"Bass Phillip Premium Pinot Noir 2017","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"While not quite as concentrated or powerful as the Reserve, the premium Pinot Noirs have beautiful, black cherry, floral and gamey aromas, supple, velvety tannins, underlying smoky oak and great flavour length. The fruit is sourced from the low cropping four hectare north-east facing vineyard at Leongatha. Philip Jones' philosophy is to 'allow nature to drive the viticulture and wine making processes'. Natural yeasts, no filtration and extended time on lees are all par for the course. The wine is aged in French Alliers oak for 12 to 18 months depending on vintage. Their 'hidden power' is revealed after around five years of bottle age.\"  \u003cstrong\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This wine is all about the peacock's tail and the lingering aftertaste. On re-tasting, red fruits make their appearance, the flavours lustrous and lingering.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The idiosyncratic, biodynamic and greatly admired Bass Phillip Premium Pinot Noir, aged in French Allier barriques for 18 months, is a defining Victorian pinot noir. Uplifting and memorable, this multi-layered and nuanced wine reflects a superb obsession, based on a low-cropping, four-hectare vineyard site at Leongatha. Black cherry, floral and game aromas, supple viscosity and underlying toasty oak. This wine is long in flavour, powerful and complex. It can be cellared for many years.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBass Phillip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This wine is all about the peacock's tail and the lingering aftertaste. The bouquet is perfumed and very complex, wandering from earth to shrub and tree with tangy herbal\/earthy flavours and aromas. On re-tasting, red fruits make their appearance, the flavours lustrous and lingering.14.3% alc. ProCork. Drink to 2037.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 98 points and\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Top 100 Wines of 2021\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is such a bold pinot that has very impressive fruit intensity and depth. Sappy fresh herbs and fresh, foresty notes abound with a deeply fresh and super pure red-cherry palate. Sexy, tangy and succulent pinot. The flavors run so long and so even. Very youthful, this has great potential across the next decade or more.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, jamessuckling.com - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2021\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BassPhillipVineyards_1024x1024.png?v=1672090677\" alt=\"Bass Phillip Wines\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBass Phillip was established by Phillip Jones in 1979 when he planted a small 3.5 hectare plot of pinot noir near Leongatha in South Gippsland. The vineyards are located in prime dairy country and are named after early explorers of the region, George Bass and Arthur Phillip. The estate has grown over the years to around 14 hectares and is now one of the most sought-after producers of premium Pinot Noir and Chardonnay in Australia, producing extraordinary wines one vintage after another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBass Phillip is located not far from the sea, but far enough inland to experience a continental climate ideal for grape growing. Winemaking at Bass Phillip is uncompromising and driven by the respect for nature. The vineyards have been organic since 1993 and biodynamic since 2002. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMade in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of Bass Phillip display flavours which are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland is also part of the magic that delivers the length, complexity, flavors, balanced acidity, and natural minerality to Bass Phillip wines. \u003c\/p\u003e\n\u003cp\u003e\"Phillip Jones handcrafted tiny quantities of superlative pinot noir which, at its best, had no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian pinots. One of Australia's greatest small producers, they are heading down a new path after Jones sold the assets (winery, stock and 14ha of vineyards) in May 2020 to a syndicate led by Burgundian winemaker Jean-Marie Fourrier (who has known Jones for 14 years) and 2 Singaporeans who already have lucrative wine businesses.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896827875569,"sku":"","price":450.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bass-phillip-premium-pinot-noir-2017.jpg?v=1695700746"},{"product_id":"bekkers-mclaren-vale-syrah-2018","title":"Bekkers McLaren Vale Syrah 2018","description":"\u003cp class=\"pullquote\"\u003e\u003cstrong\u003e\u003cspan\u003eJames Halliday Top 100 Wines of 2022\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Best bottle of McLaren Vale Shiraz in my life. Thanks Emmanuelle and Toby.\"  Rob Geddes MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"pullquote\"\u003eThe 2018 Bekkers McLaren Vale Syrah is a stunning example of McLaren Vale Syrah. It is 25% whole bunch, the fruit is sourced from two elevated parcels in Clarendon (48% of the fruit) and one in Seaview (52%), and is aged in a mix of new (58%) and used 500-liter French oak puncheons. \u003c\/p\u003e\n\u003cp class=\"pullquote\"\u003e\u003cstrong\u003e\"This glorious shiraz is dark and brooding, rich, plush and dense, with supple tannins and succulent mouthfeel.  It boasts ripe blackberry, cranberry, dark plum and black cherry flavours with an earthy bass note. It will have a long and distinguished life.\"  Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"S\u003cspan data-mce-fragment=\"1\"\u003ehiraz Is McLaren Vale's most widely planted variety. Our example is intended to showcase McLaren Vale's trademark generosity of flavour but we're very careful to avoid making a simplistic, big, bold, overwrought Shiraz. Fine wine polish is a description we use often–spice, fragrance, and silky texture. Teaming the scaffold of darker, denser coastal fruit with the elevated, lighter-framed, later ripening Clarendon parcels tends to arrive at a nice balance for us. Structure and aromatics in balance.\" \u003cstrong\u003e Toby Bekkers\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, the vinification very gentle to avoid extraction of aggressive tannins, matured in French puncheons (58% new) on lees with minimal additions until Dec '19. A truly great McLaren Vale syrah, as smooth as velvet, yet with layer upon layer of purple and black fruits that are hypnotic in their perfection. Drink by 2043.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e, Halliday Wine Companion - 99 points and Top 100 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\"Best bottle of McLaren Vale Shiraz in my life. This is a remarkable wine and cheap at $120. The understated wine making relies on vineyard or vine selection and elegant use of whole bunch. The tannins are very fine and the fruit length means you linger over sip the last glass as you don't want it to end. Rare job, class act and a delight to know we are still getting better as a wine making country. Thanks Emmanuelle and Toby.\"\u003ci data-mce-fragment=\"1\"\u003e  \u003c\/i\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRob Geddes MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This glorious shiraz is dark and brooding, rich, plush and dense, with supple tannins and succulent mouthfeel. It boasts ripe blackberry, cranberry, dark plum and black cherry flavours with an earthy bass note. It will have a long and distinguished life.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGourmet Traveller Wine - 97 points *****\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep, brooding red\/purple colour, with a blackberry fruit aroma that is ripe and concentrated. The wine is full-bodied, fleshy and smooth, with savoury qualities and quite chewy tannins to conclude. There is density, depth and weight, and the wine has a lasting intensity through a very long aftertaste. Deep-set blackberry, cranberry, black cherry and dark plum flavours, with an earthy bass note. Delicious and long-term. Drink \u003cspan\u003e2020–2035\".  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Picked a month earlier than the 2017 yet incorporating a higher proportion of whole bunches (25%) in the ferment, the 2018 Syrah comes in a half-degree lower in alcohol (14% alcohol) than the preceding vintage. It's simultaneously more aromatic and floral on the nose and expansive on the palate than the 2017—a clear step up in quality. Hints of violets, peppery spice, black olives and blueberries mark the nose, while the medium to full-bodied palate is round, rich and mouthfilling, leading up to a long, licorice-tinged finish. It's a stunning example of McLaren Vale Syrah, blended from two parcels in Clarendon (48% of the fruit) and one in Seaview (52%), and aged in a mix of new (58%) and used 500-liter French oak puncheons.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJoe Czerwinski, \u003c\/strong\u003e\u003cstrong\u003eWine Advocate - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Bekkers story is a good one – Aussie boy meets French girl, both in the wine game, and they put their heads down and pedal hard to make some of McLaren Vale's best. Toby's long viticultural career dovetails superbly with Emmanuelle's very fine touch in the winery, which really brings some fascinating feminine touches into the wines, which I have have never tasted quite so much as in this 2018 multi-vineyard McLaren Vale Syrah.\u003c\/p\u003e\n\u003cp\u003eIt is deeply coloured but needs some serious air to come out of its shell – and come out it does. There is really quite lovely brightness and purity to the fruit – blackberry, violets, spice and oak and coming together so beautifully. It is then full-bodied, concentrated, complex and seamless on the palate but with some McLaren Vale grunt too – blackberry fruit is there but is joined by roasted meats, cola and dried spice with touches of olive tapenade and bacon fat too. Love how drinkable it is right now – it could do with some more tannin but that is really being picky – it will still drink well for a decade or more. Nice people, and nice wine. If you love McLaren Vale – it is worth getting on the Bekkers train right here. \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2020 - 2035.\"  \u003cstrong\u003eAngus Hughson, Wine Pilot - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"A very dry spring and summer produced exceptionally intense fruit from the Seaview parcel, producing a dark, brooding Syrah, with earthy, savoury smoked meat, espresso and tapenade undertones and an enveloping cloak of velvet tannins. Two elevated Clarendon parcels (and 25% whole bunch ferment) leaven the palate, making for a tensile, animated finish, with juicy, fresh blackberry and pronounced china ink perfume. A baby; will benefit from time in bottle.\" Drinking Window 2022 - 2035.\"  \u003cstrong\u003eSarah Ahmed, Decanter - 95 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Impressive, spicy kick on the nose with an array of red and darker fruit, delivered very purely. The palate has a very defined, clear-cut structural feel, crisp tannins, bright flavors of red to dark plums and berries and a clear, juicy finish. This has real promise. Try from 2024.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2022\u003cbr\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTop 50 Most Popular Wines of 2020, James Halliday\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\" data-mce-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;\" data-mce-style=\"color: #000000;\"\u003e\u003cimg alt=\"Bekkers Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BekkersWines_1024x1024.jpg?v=1672135525\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA love for fine wines and McLaren Vale and the desire to create something special for the region inspired viticulturist Toby Bekkers and his French-born wife and winemaker Emmanuelle to establish their label Bekkers in 2010. Their aim was to make a McLaren Vale wine to rival the best in the world. The Bekkers specialise in \u003cspan data-mce-fragment=\"1\"\u003eSyrah and Grenache. They \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emake just three reds - a Syrah, a Grenache and a Syrah Grenache. All the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewines are a blend of different vineyards across the northern half of McLaren Vale.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Emmanuelle and Toby Bekkers produce wines with incredible depth and intensity. Their reds have a mesmerising quality which makes them completely irresistible.”  Toni Paterson MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eToby grew up in McLaren Vale and graduated with an honours degree in Agriculture from the University of Adelaide in 1994. He subsequently spent 15 years (1995–2010) at Paxton in McLaren Vale, firstly as viticulturist and eventually as General Manager. During that time he supervised the transition of \u003cspan data-mce-fragment=\"1\"\u003e200 acres of vineyards \u003c\/span\u003eto organic and biodynamic viticulture.  \u003c\/p\u003e\n\u003cp\u003eEmmanuelle was born in Bandol in the south of France and obtained two university degrees in biochemistry and oenology.  While working as assistant winemaker at BRL Hardy's Domaine de La Baume in the Languedoc Roussillon, she decided to travel to Australia \u003cspan data-mce-fragment=\"1\"\u003efor a change of scenery \u003c\/span\u003eand became the only woman in Hardy's cellar at Tintara. It was there in 1995 that \u003cspan data-mce-fragment=\"1\"\u003eshe met her future husband Toby.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor over 25 years Emmanuelle and Toby have travelled regularly to Europe to visit an extensive network of esteemed winemakers and friends. Emma's experience in France includes four vintages in Burgundy, at Meursault's Domaine Jacques Prieur and Mercurey's Antonin Rodet, and five with Bordeaux contract winemaker Bouey et Fils. Since 2012, she has spent each vintage with a friend in Chablis.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"I think we have a very deep understanding of the diverse viticultural palette of our region. Importantly, we view this through an international lens. The blend of local knowledge and global viewpoint works well for us.\" \u003cstrong\u003e Toby Bekkers\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following is an extract from an article written by David Parker, Bottle \u0026amp; Glass:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn a time when more and more fruit is picked by machine, the Bekkers choose to pick by hand. They also manually sort the fruit to get rid of any shrivelled, raisiny grapes. Sorting is something they do a lot of at expensive estates in Bordeaux where Emmanuelle has worked, but it's not common in Australia, especially in McLaren Vale. Even though it costs more, Emmanuelle told me she likes to sort to avoid unwanted jammy characters in the wine, as well as to allow \"the more delicate, fresh fruit and spice flavours to blossom.” Selection is crucial to the process - Emmanuelle maintains \"what you leave behind is just as important as what you take.”\u003c\/p\u003e\n\u003cp\u003eColour, tannins and much of the flavour of red wine come from the grape skins, so how winemakers deal with them is crucial. I find it's also the key to texture in red wines. Emmanuelle leaves around 20% of the grapes as whole bunches, the other 80% she destems but does not crush. All the grapes are then cold-soaked, which involves cooling the grapes to around 8 degrees for between 4-8 days, depending on which of the 3 wines it is. The cool temperature ensures no oxidation or fermentation occurs in the meantime and the result is a gentle extraction of tannin and colour, as well brighter colour and more delicate flavours.\u003c\/p\u003e\n\u003cp\u003eThe fruit is allowed to warm up, with fermentation occurring spontaneously using the ambient wild\/natural yeasts. The fermenting tanks have cooling systems and are tweaked to ensure the ferment never runs over 25 degrees. By comparison, some winemakers run their red ferments as hot as 30-32 degrees which, while it ensures good extraction of colour and flavour, also risks harshness. By contrast, Bekkers ferments are long, cool and gentle. During the ferment the skins floating on top are gently plunged by hand (with the Grenache), or pumped over (with the Syrah), where the juice is pumped from the bottom of the fermenting tank and sprayed over the top of the floating skins. Both techniques ensure gentle extraction of colour and tannin. After ferment, the wines are aged for varying periods in combinations of old and new, large format oak. There is minimal use of sulphur and no filtration. The wines are sealed with stelvin closures (ie. screw caps).\u003c\/p\u003e\n\u003cp\u003eThe result of all this work is incredible texture, and the resulting smoothness on the palate is a real Bekkers signature. Emmanuelle told me about a Japanese sommelier who described the 3 reds as silk (Grenache), satin (Syrah Grenache), and velvet (Syrah). This wannabe haberdasher's description succinctly captures the common thread running through these wines - a textural smoothness, as well as the difference between them - the weight.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896828530929,"sku":"","price":119.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bekkers-mcLaren-vale-syrah-2018.jpg?v=1695707898"},{"product_id":"bimbadgen-estate-myall-road-botrytis-semillon-2004-375ml","title":"Bimbadgen Estate Myall Road Botrytis Semillon 2004 (375ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Dessert Wine Under ₤10 - 2005 Decanter World Wine Awards\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eTrophy for Best NSW Sweet White Wine  - 2005 NSW Wine Awards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cp\u003eFruit for the trophy winning 2004 Bimbadgen Estate Myall Road Botrytis Semillon were harvested from the Myall Road vineyard at Yenda, a town in the Riverina region of New South Wales. The wine is a delicious dessert wine with high levels of botrytis (the fungus \u003cem\u003eBotrytis Cinerea\u003c\/em\u003e), which has much more in common with a French Sauterne than many of the overtly sweet and rich examples from our shores.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This dessert-styled semillon, made from grapes grown at Yenda, is all lemon and butter and apricot and honey, and the moment it hits your lips is the moment the word 'value' pops up too.\"   Campbell Mattinson\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\"The wine has a fabulously complex, perfumed nose of citrus and apricots with masses of botrytis. When wines have this level of botrytis (and hence complexity), I often find myself content just sniffing the wine - but in the end curiosity always gets the better of me and I have to taste the goods! The palate is equally complex; bursting with lemon, lime and apricot flavours that are perfectly balanced by refreshing acidity. A wine of great depth and elegance, that has much more in common with a French Sauterne than many of the overtly sweet and rich examples from our shores.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 95 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\"Picked at a whopping 32 baume (translation: very ripe and very sweet!), this is an intense apricot-powered dessert wine. The bouquet is quite delightful with fresh, intense lemon\/marmalade and tropical fruit over a buttery smoothness. The palate adds an interesting touch of mushroom complexity and great length. It doesn't have the acidity or structure to age long, but it's lacking nothing now, so dig in! \u003c\/span\u003eValue plus!\u003cspan data-mce-fragment=\"1\"\u003e Best drinking around: 2005-2008.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Top 500 Wines 2005-2006 – 94 points, Top 500 Wines 2005-2006\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This dessert-styled semillon, made from grapes grown at Yenda, is all lemon and butter and apricot and honey, and the moment it hits your lips is the moment the word 'value' pops up too.\"   \u003cstrong data-mce-fragment=\"1\"\u003eCampbell\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Mattinson, The Wine Front – Best Hunter Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\" style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\"\u003eTrophy, Best Dessert Wine Under ₤10 - 2005 Decanter World Wine Awards\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\"\u003eTrophy for Best NSW Sweet White Wine  - 2005 NSW Wine Awards\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Canterbury Wines\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\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\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896829481201,"sku":"","price":34.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bimbadgen-estate-myall-road-botrytis-semillon-2004-375ml_e58b3f87-b15a-4f25-8f48-3a8912985c88.jpg?v=1695783109"},{"product_id":"brands-of-coonawarra-laira-vineyard-cabernet-sauvignon-2000","title":"Brand's of Coonawarra Laira Vineyard Cabernet Sauvignon 2000","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Brand family is one of the oldest in Coonawarra, Eric Brand having purchased a 28-hectare vineyard in the heart of the Terra Rossa soil in 1950. Over the next 40 years, the Brand family produced some outstanding wines, but the results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brand's. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the results have been nothing short of sensational.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1998, 1999 and again in 2000, Brand's have produced a lovely cabernet from their Laira vineyard. It is arguably one of the best value-for-money Coonawarra cabernets going around. \u003c\/span\u003eThe Laira Vineyard was one of the first vineyards planted in Coonawarra (in 1983) and produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The medium-bodied palate is well balanced, with attractive blackcurrant and blackberry fruit, fine tannins and subtle oak. Good value.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's the approachability of this classy Coonawarra cabernet that makes it such a thrilling red. It is quite oaky although it has the powerful, dense dark plum, black cherry and blackcurrant flavours to balance the oak. The essence of Coonawarra without the price tag\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMax Allen \u0026amp; Peter Forrestal\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium red-purple; the moderately intense bouquet has smooth blackcurrant fruit together with hints of cedar and earth; the medium-bodied palate is well balanced, with attractive blackcurrant and blackberry fruit, fine tannins and subtle oak. Good value.\"  \u003c\/span\u003e\u003cstrong\u003eJames Halliday, Halliday Wine Companion - 91 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGold Medal Class 28 - 2001 Rutherglen Wine Show\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Brand's Laira\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrand's Laira is a winery steeped in heritage with a wealth of old vine vineyards dating back to 1893. Nestled in the heart of the famed 'terra rossa' strip of the Coonawarra region in South Australia, they offer a range of elegant yet richly flavoured wines from this distinct region.\u003c\/p\u003e\n\u003cp\u003eIn 1893, Captain Henry Stentiford purchased a block of land right in the heart of Coonawarra. Henry Stentiford would become integral to the region's history as custodian of some of its founding vines – vines that still produce wine today. Some 50 years later, in 1950, Eric Brand and his wife Nancy Redman acquired the same 24-hectare property with just over 2 hectares of Shiraz. He named the property \u003cem data-mce-fragment=\"1\"\u003eLaira\u003c\/em\u003e\u003cem\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eafter a sailing vessel that is believed to have delivered the actual vines which were planted in the vineyard. \u003c\/p\u003e\n\u003cp\u003eFor the next 16 years, Eric worked as a 'Blocker' – the name given to Coonawarra landholders who sold their grapes to other wineries in the region. That is until 1966, when armed with an antique basket press, a must pump, 4 concrete fermenters, and blessed with the best Coonawarra weather of the decade, Eric produced his very first vintage under the Brand's Laira name.\u003c\/p\u003e\n\u003cp\u003eThe Brand family produced some outstanding wines, but results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brand's. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the quality and consistency of the wines increased almost immediately.\u003c\/p\u003e\n\u003cp\u003eIn 2015, McWilliams sold Brand's to the Casella family of Yellow Tail fame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Laira Vineyard, established in 1893, was one of the first planted in Coonawarra. It is considered one of the region's oldest working blocks and produces the flagship Stentiford's Shiraz. Located right on the terra rossa strip from the highway back towards the winery, you can still spy the original 15 rows of Shiraz planted with great foresight in 1893. The Laira Vineyard produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003eThe Kirkgate Vineyard, established in 1990, took three years to complete. With a variety of soil types, fruit from this block is more intensely flavoured and is the backbone of Brand's icon wine, Blockers Cabernet Sauvignon. While Cabernet Sauvignon makes up the highest percentage of vines on this block, it is closely followed by Merlot, Chardonnay, Cabernet Franc, Riesling, and a dash of Petit Verdo.\u003c\/p\u003e\n\u003cp\u003eThe 165ha Station Vineyard is nestled behind the old, iconic Coonawarra Station and was established between 1994 and 1998. The Vineyard lies primarily on black clay loam over limestone with substantial pockets of terra rossa soil. The primary planting is Cabernet Sauvignon with the vines approaching maturity and producing wines that are fresh and aromatic. The grapes form the basis of The Laira range, as well as some aromatic whites such as Chardonnay.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830234865,"sku":"","price":52.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_s-of-Coonawarra-Laira-Vineyard-Cabernet-Sauvignon-2000.jpg?v=1698963569"},{"product_id":"brands-of-coonawarra-laira-vineyard-cabernet-sauvignon-1999","title":"Brand's of Coonawarra Laira Vineyard Cabernet Sauvignon 1999","description":"\u003cp\u003e\u003cstrong\u003eBest Cabernet Sauvignon - Penguin Good Australian Wine Guide 2001-2002\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Brand family is one of the oldest in Coonawarra, Eric Brand having purchased a 28-hectare vineyard in the heart of the Terra Rossa soil in 1950. Over the next 40 years, the Brand family produced some outstanding wines, but the results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brand's. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the results have been nothing short of sensational.\u003c\/p\u003e\n\u003cp\u003eFirstly in 1998, and now in 1999, Brand's have produced a lovely cabernet from their Laira vineyard. I\u003cspan data-mce-fragment=\"1\"\u003en addition to its impressive medal collection, i\u003c\/span\u003et won the award for the \u003cspan data-mce-fragment=\"1\"\u003eBest Cabernet Sauvignon in the Penguin Good Australian Wine Guide 2001-2002.\u003c\/span\u003e The Laira Vineyard was one of the first vineyards planted in Coonawarra (in 1983) and produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The whisper about this splendid red wine has been around for some time now and it may be hard to track down. Since purchasing Brand's some years ago McWilliams have made some wonderful wines out of Coonawarra. This is one of them, a cabernet of precise varietal character which will mellow out into a real charmer.\"  Paddy Kendler \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Brand's wines are impressing us more and more, while owner McWilliams continues to hold the prices down. We think this deserves the strongest approval. And the '99s are in no way a come-down from the '98s. The 99 Cabernet is high-fidelity Coonawarra!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBlackcurrant jam, cassis, Ribena - all of the above. It tastes like a protectively made wine: clean, fresh and fruity, with oodles of grapey charm and panache. It speaks throatily to us of both Coonawarra and cabernet. While it will surely be long lived\u003cspan data-mce-fragment=\"1\"\u003e, it's amazingly enjoyable right now, especially with grilled pork sausages and 'dead horse'.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell \u0026amp; Huon Hooke, 2001-2002 Penguin Good Australian Wine Guide  ★★★★★ \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e and Best Cabernet Sauvignon \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The whisper about this splendid red wine has been around for some time now and it may be hard to track down. Having spotted a cache in a store recently, and then having stopped in with the plastic for my modest share, I can hope that you may also be lucky. Since purchasing Brand's some years ago McWilliams have made some wonderful wines out of Coonawarra. This is one of them\u003c\/span\u003e, a cabernet of precise varietal character which will mellow out into a real charmer\u003cspan data-mce-fragment=\"1\"\u003e over the next five years.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePaddy Kendler\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp\u003eBest Cabernet Sauvignon - Penguin Good Australian Wine Guide 2001-2002\u003cbr\u003eGold Medal Class 18 - 2000 Brisbane Wine Show\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eGold Medal Class 28 - 2000 Rutherglen Wine Show\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eGold Medal Class 27 - 2000 Griffith Wine Show\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Brand's Laira\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrand's Laira is a winery steeped in heritage with a wealth of old vine vineyards dating back to 1893. Nestled in the heart of the famed 'terra rossa' strip of the Coonawarra region in South Australia, they offer a range of elegant yet richly flavoured wines from this distinct region.\u003c\/p\u003e\n\u003cp\u003eIn 1893, Captain Henry Stentiford purchased a block of land right in the heart of Coonawarra. Henry Stentiford would become integral to the region's history as custodian of some of its founding vines – vines that still produce wine today. Some 50 years later, in 1950, Eric Brand and his wife Nancy Redman acquired the same 24-hectare property with just over 2 hectares of Shiraz. He named the property \u003cem data-mce-fragment=\"1\"\u003eLaira\u003c\/em\u003e\u003cem\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eafter a sailing vessel that is believed to have delivered the actual vines which were planted in the vineyard. \u003c\/p\u003e\n\u003cp\u003eFor the next 16 years, Eric worked as a 'Blocker' – the name given to Coonawarra landholders who sold their grapes to other wineries in the region. That is until 1966, when armed with an antique basket press, a must pump, 4 concrete fermenters, and blessed with the best Coonawarra weather of the decade, Eric produced his very first vintage under the Brand's Laira name.\u003c\/p\u003e\n\u003cp\u003eThe Brand family produced some outstanding wines, but results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brands. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the quality and consistency of the wines increased almost immediately.\u003c\/p\u003e\n\u003cp\u003eIn 2015, McWilliams sold Brands to the Casella family of Yellow Tail fame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Laira Vineyard, established in 1893, was one of the first planted in Coonawarra. It is considered one of the region's oldest working blocks and produces the flagship Stentiford's Shiraz. Located right on the terra rossa strip from the highway back towards the winery, you can still spy the original 15 rows of Shiraz planted with great foresight in 1893. The Laira Vineyard produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003eThe Kirkgate Vineyard, established in 1990, took three years to complete. With a variety of soil types, fruit from this block is more intensely flavoured and is the backbone of Brand's icon wine, Blockers Cabernet Sauvignon. While Cabernet Sauvignon makes up the highest percentage of vines on this block, it is closely followed by Merlot, Chardonnay, Cabernet Franc, Riesling, and a dash of Petit Verdo.\u003c\/p\u003e\n\u003cp\u003eThe 165ha Station Vineyard is nestled behind the old, iconic Coonawarra Station and was established between 1994 and 1998. The Vineyard lies primarily on black clay loam over limestone with substantial pockets of terra rossa soil. The primary planting is Cabernet Sauvignon with the vines approaching maturity and producing wines that are fresh and aromatic. The grapes form the basis of The Laira range, as well as some aromatic whites such as Chardonnay.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830267633,"sku":"","price":57.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_s-of-Coonawarra-Laira-Vineyard-Cabernet-Sauvignon-1999_ca59393b-d29d-45dd-9216-6a9975030094.jpg?v=1695789659"},{"product_id":"brands-of-coonawarra-laira-vineyard-cabernet-sauvignon-1998","title":"Brand's of Coonawarra Laira Vineyard Cabernet Sauvignon 1998","description":"\u003cp\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2000\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Brand family is one of the oldest in Coonawarra, Eric Brand having purchased a 28-hectare vineyard in the heart of the Terra Rossa soil in 1950. Over the next 40 years, the Brand family produced some outstanding wines, but the results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brand's. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the results have been nothing short of sensational.\u003c\/p\u003e\n\u003cp\u003eIn 1998 Brands have produced a lovely cabernet from their Laira vineyard. It was selected in James Halliday's Top 100 Wines of 2000 and is arguably the best value-for-money Coonawarra cabernet going around. The Laira Vineyard was one of the first vineyards planted in Coonawarra (in 1983) and produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"I was so enamoured of this wine I rushed off to buy a case for myself, even though I had to pay more than $19.95 a bottle. Good when first released, it has blossomed, with voluminous blackberry and cassis fruit, the palate with great structure, class and elegance.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"I was so enamoured of this wine I rushed off to buy a case for myself, even though I had to pay more than $19.95 a bottle. Good when first released, it has blossomed, with voluminous blackberry and cassis fruit, the palate with great structure, class and elegance\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 95 points and Top 100 Wines of 2000\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 97 tickled our tastebuds last year, making it into the pages of Divine, and it just keeps getting better. This is an absolute baby and has an enormous flood of sweet, purpley, primary fruit and vanillin American oak that hooks you instantly from the very first sip. It is soft, smooth and perfectly balanced and sloshes around the mouth having a riot of a time, cajoling the senses into craving just one more sip. And before you know it, the bottle's empty. But don't be fooled. Whilst it's utterly seductive now, there is enough oomph cleverly disguised by all that hedonistic fruit to see it evolve into something very special\u003cspan data-mce-fragment=\"1\"\u003e. Go Brands!\"  \u003cstrong data-mce-fragment=\"1\"\u003eAndrew Wood, Divine Magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2000\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Brand's Laira\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_sLaira_1024x1024.png?v=1673778782\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrand's Laira is a winery steeped in heritage with a wealth of old vine vineyards dating back to 1893. Nestled in the heart of the famed 'terra rossa' strip of the Coonawarra region in South Australia, they offer a range of elegant yet richly flavoured wines from this distinct region.\u003c\/p\u003e\n\u003cp\u003eIn 1893, Captain Henry Stentiford purchased a block of land right in the heart of Coonawarra. Henry Stentiford would become integral to the region's history as custodian of some of its founding vines – vines that still produce wine today. Some 50 years later, in 1950, Eric Brand and his wife Nancy Redman acquired the same 24-hectare property with just over 2 hectares of Shiraz. He named the property \u003cem data-mce-fragment=\"1\"\u003eLaira\u003c\/em\u003e\u003cem\u003e, \u003c\/em\u003eafter a sailing vessel that is believed to have delivered the actual vines which were planted in the vineyard. \u003c\/p\u003e\n\u003cp\u003eFor the next 16 years, Eric worked as a 'Blocker' – the name given to Coonawarra landholders who sold their grapes to other wineries in the region. That is until 1966, when armed with an antique basket press, a must pump, 4 concrete fermenters, and blessed with the best Coonawarra weather of the decade, Eric produced his very first vintage under the Brand's Laira name.\u003c\/p\u003e\n\u003cp\u003eThe Brand family produced some outstanding wines, but results were not always consistent. However, in 1990, the Brand family and McWilliams joined forces, the latter acquiring 50% of Brands. In 1994, McWilliams purchased the remaining 50%. With the day-to-day operation still within the Brand family, but the resources of McWilliams now at their disposal, the quality and consistency of the wines increased almost immediately.\u003c\/p\u003e\n\u003cp\u003eIn 2015, McWilliams sold Brands to the Casella family of Yellow Tail fame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Laira Vineyard, established in 1893, was one of the first planted in Coonawarra. It is considered one of the region's oldest working blocks and produces the flagship Stentiford's Shiraz. Located right on the terra rossa strip from the highway back towards the winery, you can still spy the original 15 rows of Shiraz planted with great foresight in 1893. The Laira Vineyard produces all of Brand's top-of-the-range reds.\u003c\/p\u003e\n\u003cp\u003eThe Kirkgate Vineyard, established in 1990, took three years to complete. With a variety of soil types, fruit from this block is more intensely flavoured and is the backbone of Brand's icon wine, Blockers Cabernet Sauvignon. While Cabernet Sauvignon makes up the highest percentage of vines on this block, it is closely followed by Merlot, Chardonnay, Cabernet Franc, Riesling, and a dash of Petit Verdo.\u003c\/p\u003e\n\u003cp\u003eThe 165ha Station Vineyard is nestled behind the old, iconic Coonawarra Station and was established between 1994 and 1998. The Vineyard lies primarily on black clay loam over limestone with substantial pockets of terra rossa soil. The primary planting is Cabernet Sauvignon with the vines approaching maturity and producing wines that are fresh and aromatic. The grapes form the basis of The Laira range, as well as some aromatic whites such as Chardonnay.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830398705,"sku":"","price":57.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brand_s-of-Coonawarra-Laira-Vineyard-Cabernet-Sauvignon-1998_369283e4-6604-4fe0-8f62-0a8542870ebc.jpg?v=1695789543"}],"url":"https:\/\/canterburywines.au\/collections\/award-winning-wines.oembed?page=15","provider":"Canterbury Wines","version":"1.0","type":"link"}