{"title":"red wine magnums","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":"bests-great-western-thomson-family-shiraz-2001-1500ml","title":"Best's Great Western Thomson Family Shiraz 2001 (1500ml)","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being minuscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) is included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Great Western at its finest. Still closed up and understated. It is gently spicy and chocolately, with light regional earthiness and excellent, silky texture. Miles away from the blockbuster Aussie shiraz, it's intense and long, soft and fine.\"  Ralph Kyte-Powell\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \"Succulently rich and supple black fruits and perfectly integrated French oak; graceful and elegant despite the richness.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Great Western at its finest. This great shiraz isn't made every year but it's worth waiting for. The 2001 opens with dusty plum and berry fruit, still closed up and understated. It is gently spicy and chocolately, with light regional earthiness and excellent, silky texture. Miles away from the blockbuster Aussie shiraz, it's intense and long, soft and fine.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Ralph Kyte-Powell, Epicure Uncorked  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a beautiful wine. Fantastic fruit and complexity, but its strongest point is its structure, which is impeccable. Flavours of pippy red fruits, roses, walnuts, sweet oak, and highly defined, bright berried fruit. It's earthy and concentrated. It's excellent.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2001 has fragrant aromas of dark cherries, cassis, mulberries and plums are supported by sweet cedar\/chocolate oak. There's also plenty of varietal pepper and spice, with an underlying violet-like perfume. Long, very smooth and velvet-like, with a ripe, succulent mouthfeel of berry\/plum flavours bordering ever so marginally on the over-cooked. Its length and tight-knit spine of powdery tannins will ensure a strong future. Drink 2013-2021.\" \u003cstrong data-mce-fragment=\"1\"\u003e Jeremy Oliver – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's a distinctly earthy Bordeaux-like character here not found in other vintages, but it's also layered and complex – do I smell a violet or two? It's creamy and rich, cedary oak certainly a player, but not at the expense of the fruit. A little dry on the finish but otherwise really delightful. One of the more idiosyncratic and interesting wines of the tasting. No coincidence that it was also one of my favourites. I'd be drinking this sooner rather than later mind you.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 93 points (Tasted Oct 2009)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\" alt=\"Best's Thomson Family\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies In 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695620337,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_s-Great-Western-Thomson-Family-Shiraz-2001-1500ml.jpg?v=1698966212"},{"product_id":"bests-great-western-thomson-family-shiraz-1998-1500ml","title":"Best's Great Western Thomson Family Shiraz 1998 (1500ml)","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being minuscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) is included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A complex bouquet with sweet, dark cherry\/plum fruit supported by excellent oak balance and integration; the palate is rich, intense and deep, yet elegant, and handles the alcohol with ease.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Medium to full red-purple; a complex bouquet with sweet, dark cherry\/plum fruit supported by excellent oak balance and integration; the palate is rich, intense and deep, yet elegant, and handles the alcohol with ease. 315 dozen made.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"There's plenty of cedar\/vanilla oak (better quality than younger vintages), liquorice and chocolate and masses of dark fruit. Less spice than some years. It's rich and full – fatter and less structured than 1997 – but remarkable in its own brooding magnificent way. Excellent length and a satisfaction. A little more time needed. Ripper. Drink: 2011 - 2020+.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 96 points (Tasted Oct 2009)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A very good but riper and slightly jammier expression of this remarkable wine. There's a trace of hotness in this briary, spicy shiraz whose intense raspberry and sour-edged dark cherry flavours are accompanied by a hint of prune. It's smooth and sumptuous, rather robust and chunky, perhaps lacking the length, fineness and tightness of the 1996 edition.\"  \u003cstrong\u003eJeremy Oliver – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Best's Thomson Family\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Best's Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695685873,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_s-Great-Western-Thomson-Family-Shiraz-1998-1500ml.jpg?v=1695773645"},{"product_id":"cape-mentelle-cabernet-sauvignon-1995-1500ml","title":"Cape Mentelle Cabernet Sauvignon 1995 (1500ml)","description":"\u003cp\u003eWine industry pioneer David Hohnen established Cape Mentelle Vineyards in 1970. The 16ha Wallcliffe Vineyard was planted in the early 1970s and the winery's flagship Cabernet Sauvignon is sourced primarily from this Vineyard. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Woohoo, here we go again! Another big, rich Cape Mentelle. Sweet and intense palate. Perfectly balanced, full of poise. Concentrated and fleshy, yet so elegant. Complex, satisfying and tremendously stylish. Brilliant.\"  Divine Magazine\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"An assertive, firm, structured and even majestic cabernet that slowly unfolds layers of fruit sweetness and complexity. It's ageing very slowly indeed, but reveals a classical cabernet bouquet of violets, woodsmoke, dark berries and cigarboxes backed by deep earthy undertones, a hint of dried herbs and a touch of meatiness. Powerfully fruited but elegant, it's dark and fiery, with a deep core of intense ripe fruit and cedary oak that eases its way over a slightly raw and edgy spine of firm, drying extract. While it might lack a little in polish, it will certainly age tremendously over the next decade and more. Keep it. Drink: 2015-2025.\"  \u003cstrong\u003eJeremy Oliver - 95 points (Tasted Jan 2010)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Woohoo, here we go again! Another big, rich Cape Mentelle. Highly aromatic, showing vanilla, roasted meat and a touch of mint along with the dark berry fruit. Sweet and intense palate. Perfectly balanced, full of poise. Concentrated and fleshy, yet so elegant. Complex, satisfying and tremendously stylish. Take your pick between this and the '94: both are brilliant.\"  \u003cstrong\u003eAndrew Wood, Divine Magazine\u003c\/strong\u003e\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\u003ch3\u003e\n\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\u003cbr\u003e\n\u003c\/h3\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\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, \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":42763697914097,"sku":"","price":320.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cape-Mentelle-Cabernet-Sauvignon-1995-1500ml.jpg?v=1743391995"},{"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":"baileys-bin-5-cabernet-sauvignon-1976-1500ml","title":"Baileys Bin 5 Cabernet Sauvignon 1976 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\"Baileys of Glenrowan celebrated its 150th anniversary in 2020. Baileys, originally known as Baileys Bundarra, was the first winery I visited as a young graduate engineer. My passion for wine was kindled that day and the first wine I purchased was the trophy winning 1975 Baileys Bin RLS Hermitage. My love affair with Baileys blossomed over the ensuing decade and their wines constituted a large part of my cellar. Their red wines on release were quite heroic, the generous blackberry fruit often masked by a sea of tannins. However with bottle age the wines became gloriously complex, the astringency dissipating and allowing the blackberry fruit, in all its glory, to take centre stage. Occasionally I pull out a bottle of old Baileys (circa 1978) from the cellar, and if the bottle is good (there are no great wines, only great bottles), the depth of ripe blackberry fruit is extraordinary and I am transported back in time.\"  Nick Munday, Canterbury Wines \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"I've enjoyed some venerable Baileys reds and found them superb at 20+ years.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaileysofGlenrowan_1024x1024.png?v=1675766680\" alt=\"Baileys of Glenrowan\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaileysofGlenrowan_1024x1024.png?v=1675766680\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBaileys of Glenrowan winery has a very long and cherished history. The story began in 1853 when Richard Bailey purchased a farming property \u003cspan data-mce-fragment=\"1\"\u003eat the southern foot of the Warby Range near Glenrowan\u003c\/span\u003e. He named the property Bundarra, an Aboriginal word which meant 'meeting of the hills'.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1866, son Varley Bailey planted vines to supplement the grazing activities on the farm, choosing the rich, red granite soil found on part of the property. The first vintage was made in 1870 and demand for the wines – particularly fortified – led to significant expansion of the plantings. By 1892 the wines were sold locally, in Melbourne and exported to England. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn the 90s the region suffered a devastating outbreak of Phylloxera, an aphid that feeds on vine roots. The Baileys vineyards were destroyed, and many winemakers were ordered to destroy their vineyards. In 1904, undeterred, Varley replanted the vineyard with Phylloxera resistant rootstock. The original 1904 Shiraz Block continues to produce outstanding wines to this day.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen Varley died in 1931, his son Alan Bailey took over the running of the winery and made the wines using the same techniques as his father and grandfather before him. During Alan's reign of 40 years Baileys produced many outstanding wines, and the Hermitage, with its distinctive red-stripped label, quickly built a loyal following.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1972 Alan Bailey sold the\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewinery\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eto Davis Consolidated Industries, who wanted to diversify into wine production\u003c\/span\u003e. Harry Tinson took over as winemaker (his initials HJT appear on the labels) until he retired in 1986. Harry\u003cspan data-mce-fragment=\"1\"\u003e enhanced Baileys' reputation as a maker of quality red table wines and fortified wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMildara Blass (now called Beringer Blass Wine Estates) acquired Baileys in 1996. Paul Dahlenburg also joined Baileys, and after working tirelessly for nearly ten years, he became Baileys' Chief Winemaker in 2004. Paul has overseen an expansion in the vineyard and the construction of a 2000t capacity winery. The cellar door has a heritage museum, winery viewing deck, contemporary art gallery and landscaped grounds preserving much of the heritage value.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTreasury Wine Estates, who subsequently bought Mildara Blass (and hence Baileys) sold the vineyards and winery to \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCasella Family brands in December 2017. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout all the assorted corporate ownership, the talented and committed Paul Dahlenburg has remained at the helm. Paul and the viticulture team are committed to organic winemaking - Baileys released their first organic Shiraz in 2012 and today the winery, cellar door and vineyards (143ha) are all 100% certified organic. They continue to use restored, 100 year-old basket press and old world open fermentation practices in their winemaking. Their aim is to make wines that whisper the stories of their roots. \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896825319665,"sku":"","price":395.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Baileys-Bin-5-Cabernet-Sauvignon-1976-1500ml.jpg?v=1675748484"},{"product_id":"bests-great-western-thomson-family-shiraz-1997-1500ml","title":"Best's Great Western Thomson Family Shiraz 1997 (1500ml)","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being minuscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) is included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp style=\"margin: 0cm 0cm 12.0pt 0cm;\"\u003e\u003cstrong\u003e\"It has seductive sweet cherry fruit, a hint of spice and finely balanced oak on the bouquet; the concentrated yet smooth and velvety palate has perfectly balanced tannins and oak.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eWha hey! What a ripper wine. Classic stuff – licorice, spice, chocolate and dark fruit. Full bodied but with everything working together in harmony. Magnificent balance, not too oaky and not too any one thing or another. Has a savoury\/malty\/earthy aspect that's really appealing. Superb wine. Will go for years.\u003c\/span\u003e Drink: 2009 - 2027.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e Gary Walsh, The Wine Front - 97 points (Tasted Oct 2009)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep, bright purple-red, it has seductive sweet cherry fruit, a hint of spice and finely balanced oak on the bouquet; the concentrated yet smooth and velvety palate has perfectly balanced tannins and oak.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  James Halliday, Halliday Wine Companion – 97 points \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"An elegant, balanced and restrained wine which may lack the weight of the great years but delivers delightfully wild and musky dark berry fruit with scents of bay leaf, white and black pepper, coconut and vanilla oak. Long, supple and fleshy, its pristine vibrant dark fruit has a background of chocolate and licorice before a firm, tight tannic grip.\"  \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\"\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. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896829186289,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_s-Great-Western-Thomson-Family-Shiraz-1997-1500ml.jpg?v=1695773566"},{"product_id":"brown-brothers-limited-edition-cabernet-sauvignon-merlot-petit-verdot-2008-1500ml","title":"Brown Brothers Limited Edition Cabernet Sauvignon Merlot Petit Verdot 2008 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs a key member of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eAustralia’s First Families of Wine (AFFW)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Brown Brothers is proud to have forged a reputation as innovators and trailblazers, both locally and abroad. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2008 Brown Brothers Limited Edition Cabernet Sauvignon Merlot Petit Verdot is a blend of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCabernet Sauvignon, Merlot and Petit Verdot\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e from their King Valley and other Victorian vineyards, bottled exclusively in magnum.\u003c\/span\u003e To mark the significance of this release, the label replicates one of their earlier label designs and says 'Milawa Vineyard Milawa BB', which is known today as Brown Brothers Wines.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_1024x1024.png?v=1673678760\" alt=\"Brown Brothers\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_1024x1024.png?v=1673678760\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBrown Brothers have been home to some of Australia's favourite wines for over 130 years. Their philosophy is about being experimental, innovative and dedicated to making wines for all kinds of tastebuds. It all started in 1885 when John Francis Brown planted 10 acres of vines in Milawa. The vines were mostly Riesling, Muscat and Shiraz grapes. In 1889 the first vintage of wine was produced in the Old Barn which still stands on the property today.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"As a key member of \u003c\/span\u003eAustralia’s First Families of Wine (AFFW)\u003cspan data-mce-fragment=\"1\"\u003e, Brown Brothers is proud to have forged a reputation as innovators and trailblazers, both locally and abroad. W\u003c\/span\u003ehilst we've ventured far and wide, to this day our roots remain in the Milawa region of the King Valley, where 130 years and four generations later we're still excited by oysters and sparkling at Christmas, our pioneering spirit, and that new favourite drop we know we're yet to create. Because, as Ross Brown (third generation) says; 'We are a wine company with tradition, but we're not a traditional wine company'.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrown Brothers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Brown Brothers draws upon a considerable number of vineyards spread throughout a range of site climates – from very warm to very cool. An expansion into Heathcote added significantly to its armoury. In 2010 Brown Brothers acquired Tasmania's Tamar Ridge. In May 2016 it acquired Innocent Bystander and with it a physical presence in the Yarra Valley. The premium quality varietal wines to one side, Brown Brothers has gained 2 substantial labels: Innocent Bystander Moscato and Innocent Bystander Prosecco. Known for the diversity of varieties with which it works, the wines represent good value for money. Its cellar door receives the greatest number of visitors in Australia. A founding member of Australia's First Families of Wine. Exports to all major markets.”  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830726385,"sku":"","price":120.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Brown-Brothers-Cabernet-Merlot-Petit-Verdot-2008-1500ml.jpg?v=1681949033"},{"product_id":"brown-brothers-limited-edition-heathcote-petite-sirah-syrah-2009-1500ml","title":"Brown Brothers Limited Edition Heathcote Petite Sirah Syrah 2009 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs a key member of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eAustralia’s First Families of Wine (AFFW)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Brown Brothers is proud to have forged a reputation as innovators and trailblazers, both locally and abroad. Although their roots remain in the Milawa region of the King Valley, an expansion into Heathcote added significantly to their armoury. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2009 Brown Brothers Limited Edition Petite Sirah Syrah is a blend of Petite Sirah (Durif) and Syrah (Shiraz) from their Heathcote vineyard, bottled exclusively in magnum. To mark the significance of this release, the label replicates one of their earlier label designs and says 'Milawa Vineyard Milawa BB', which is known today as Brown Brothers Wines.\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 data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_1024x1024.png?v=1673678760\" alt=\"Brown Brothers\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_1024x1024.png?v=1673678760\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBrown Brothers have been home to some of Australia's favourite wines for over 130 years. Their philosophy is about being experimental, innovative and dedicated to making wines for all kinds of tastebuds. It all started in 1885 when John Francis Brown planted 10 acres of vines in Milawa. The vines were mostly Riesling, Muscat and Shiraz grapes. In 1889 the first vintage of wine was produced in the Old Barn which still stands on the property today.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"As a key member of \u003c\/span\u003eAustralia’s First Families of Wine (AFFW)\u003cspan data-mce-fragment=\"1\"\u003e, Brown Brothers is proud to have forged a reputation as innovators and trailblazers, both locally and abroad. W\u003c\/span\u003ehilst we've ventured far and wide, to this day our roots remain in the Milawa region of the King Valley, where 130 years and four generations later we're still excited by oysters and sparkling at Christmas, our pioneering spirit, and that new favourite drop we know we're yet to create. Because, as Ross Brown (third generation) says; 'We are a wine company with tradition, but we're not a traditional wine company'.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrown Brothers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Brown Brothers draws upon a considerable number of vineyards spread throughout a range of site climates – from very warm to very cool. An expansion into Heathcote added significantly to its armoury. In 2010 Brown Brothers acquired Tasmania's Tamar Ridge. In May 2016 it acquired Innocent Bystander and with it a physical presence in the Yarra Valley. The premium quality varietal wines to one side, Brown Brothers has gained 2 substantial labels: Innocent Bystander Moscato and Innocent Bystander Prosecco. Known for the diversity of varieties with which it works, the wines represent good value for money. Its cellar door receives the greatest number of visitors in Australia. A founding member of Australia's First Families of Wine. Exports to all major markets.”  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830791921,"sku":"","price":145.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Brown-Brothers-Petit-Syrah-Syrah-2009-1500ml.jpg?v=1681949350"},{"product_id":"brown-brothers-limited-edition-heathcote-petite-sirah-syrah-2005-1500ml","title":"Brown Brothers Limited Edition Heathcote Petite Sirah Syrah 2005 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs a key member of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eAustralia’s First Families of Wine (AFFW)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Brown Brothers is proud to have forged a reputation as innovators and trailblazers, both locally and abroad. Although their roots remain in the Milawa region of the King Valley, an expansion into Heathcote added significantly to their armoury. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2005 Brown Brothers Limited Edition Petite Sirah Syrah is a blend of Petite Sirah (Durif) and Syrah (Shiraz) from their Heathcote vineyard, bottled exclusively in magnum. To mark the significance of this release, the label replicates one of their earlier label designs and says 'Milawa Vineyard Milawa BB', which is known today as Brown Brothers Wines.\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_1024x1024.png?v=1673678760\" alt=\"Brown Brothers\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownBrothers_1024x1024.png?v=1673678760\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBrown Brothers have been home to some of Australia's favourite wines for over 130 years. Their philosophy is about being experimental, innovative and dedicated to making wines for all kinds of tastebuds. It all started in 1885 when John Francis Brown planted 10 acres of vines in Milawa. The vines were mostly Riesling, Muscat and Shiraz grapes. In 1889 the first vintage of wine was produced in the Old Barn which still stands on the property today.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"As a key member of \u003c\/span\u003eAustralia’s First Families of Wine (AFFW)\u003cspan data-mce-fragment=\"1\"\u003e, Brown Brothers is proud to have forged a reputation as innovators and trailblazers, both locally and abroad. W\u003c\/span\u003ehilst we've ventured far and wide, to this day our roots remain in the Milawa region of the King Valley, where 130 years and four generations later we're still excited by oysters and sparkling at Christmas, our pioneering spirit, and that new favourite drop we know we're yet to create. Because, as Ross Brown (third generation) says; 'We are a wine company with tradition, but we're not a traditional wine company'.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBrown Brothers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Brown Brothers draws upon a considerable number of vineyards spread throughout a range of site climates – from very warm to very cool. An expansion into Heathcote added significantly to its armoury. In 2010 Brown Brothers acquired Tasmania's Tamar Ridge. In May 2016 it acquired Innocent Bystander and with it a physical presence in the Yarra Valley. The premium quality varietal wines to one side, Brown Brothers has gained 2 substantial labels: Innocent Bystander Moscato and Innocent Bystander Prosecco. Known for the diversity of varieties with which it works, the wines represent good value for money. Its cellar door receives the greatest number of visitors in Australia. A founding member of Australia's First Families of Wine. Exports to all major markets.”  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830857457,"sku":"","price":145.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Brown-Brothers-Petit-Syrah-Syrah-2005-1500ml.jpg?v=1681949598"},{"product_id":"cape-mentelle-cabernet-sauvignon-1993-1500ml","title":"Cape Mentelle Cabernet Sauvignon 1993 (1500ml)","description":"\u003cp\u003eWine industry pioneer David Hohnen established Cape Mentelle Vineyards in 1970. The 16ha Wallcliffe Vineyard was planted in the early 1970s and the winery's flagship Cabernet Sauvignon is sourced primarily from this Vineyard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The bouquet is rich and full. A powerful and concentrated wine on the palate with briary, dark chocolate and blackberry fruit, with that touch of astringency of Cabernet Sauvignon. The tannins are persistent but fine.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Dense red-purple; the bouquet is rich and full with attractive dark chocolate and blackberry fruit aromas supported by subtle oak. A powerful and concentrated wine on the palate with briary, dark chocolate and blackberry fruit, with that touch of astringency of Cabernet Sauvignon. The tannins are persistent but fine.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJeremy Oliver – 95 points \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e(No review available)\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\u003ch3\u003e\n\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\u003cbr\u003e\n\u003c\/h3\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":42896831709425,"sku":"","price":360.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cape-Mentelle-Cabernet-Sauvignon-1993-1500ml.jpg?v=1695860961"},{"product_id":"chateau-tanunda-barossa-tower-cabernet-sauvignon-2005-1500ml","title":"Chateau Tanunda Barossa Tower Cabernet Sauvignon 2005 (1500ml)","description":"\u003cp\u003e\u003cspan\u003eChâteau Tanunda owns almost 100ha of vineyards in Bethany, Eden Valley, Tanunda and Vine Vale, with additional fruit sourced from a group of 30 growers covering the panoply of Barossa districts. The wines are made from hand-picked grapes, basket pressed and neither fined nor filtered. \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\/ChateauTanunda_1024x1024.png?v=1674537304\" alt=\"Chateau Tanunda\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"This is one of the most historically significant winery buildings in the Barossa Valley, built from bluestone quarried in the late 1880s. It has been restored by the Geber family. Château Tanunda owns almost 100ha of vineyards in Bethany, Eden Valley, Tanunda and Vine Vale, with additional fruit sourced from a group of 30 growers covering the panoply of Barossa districts. The wines are made from hand-picked grapes, basket pressed and neither fined nor filtered. There is an emphasis on single-vineyard and single-district wines under the Terroirs of the Barossa label. Daughter Michelle joined as managing director in 2018. Château Tanunda celebrated its 130th anniversary in 2020. \"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896833708273,"sku":"","price":95.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Chateau-Tanunda-Barossa-Tower-Cabernet-Sauvignon-2005-1500ml.jpg?v=1676961070"},{"product_id":"curly-flat-pinot-noir-2006-1500ml","title":"Curly Flat Pinot Noir 2006 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1\u003c\/span\u003e\u003csup data-mce-fragment=\"1\"\u003est\u003c\/sup\u003e\u003cspan data-mce-fragment=\"1\"\u003e Place - 2010 Winewise International Pinot Noir tasting\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2006 Curly Flat Pinot Noir was judged the best pinot noir at the 2010 Winewise International Pinot Noir tasting, where six wines from Australia, New Zealand and Burgundy, and all from the 2005 or 2006 vintage, were pitted against each other. The placings were as follows:\u003c\/p\u003e\n\u003cp\u003e1\u003csup\u003est\u003c\/sup\u003e         2006 Curly Flat\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e2\u003csup data-mce-fragment=\"1\"\u003end         \u003c\/sup\u003e2006 Felton Road\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e3\u003csup\u003erd\u003c\/sup\u003e        2006 Domaine de la Romanée-Conti Echezeaux\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e4\u003csup\u003eth\u003c\/sup\u003e        2005 Mount Difficulty Pipeclay Terrace\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e5\u003csup data-mce-fragment=\"1\"\u003eth\u003c\/sup\u003e        2006 Felton Road Block 5\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e6\u003csup\u003eth\u003c\/sup\u003e        2006 Kupe by Escarpment\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e7\u003csup\u003eth\u003c\/sup\u003e        2006 Ata Rangi\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e8\u003csup\u003eth\u003c\/sup\u003e        2006 Coldstream Hills Reserve\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e9\u003csup\u003eth\u003c\/sup\u003e        2006 Pegasus Bay\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e10\u003csup\u003eth\u003c\/sup\u003e      2006 Main Ridge Estate Half Acre\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e11\u003csup\u003eth\u003c\/sup\u003e      2005 Paringa Estate Reserve\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e12\u003csup\u003eth\u003c\/sup\u003e      2006 Bream Creek\u003cbr\u003e\u003c\/span\u003e13\u003csup\u003eth\u003c\/sup\u003e      2006 Domaine Perrot-Minot Charmes-Chambertin Vieilles Vignes\u003cbr\u003e14\u003csup\u003eth\u003c\/sup\u003e      2006 Yering Station\u003cbr\u003e15\u003csup\u003eth\u003c\/sup\u003e      2006 Prince Florent de Merode Corton Less Bressandes\u003cbr\u003e16\u003csup\u003eth\u003c\/sup\u003e      2006 Domaine Armand Rousseau Mazy-Chambertin\u003cbr\u003e17\u003csup\u003eth\u003c\/sup\u003e      2006 Domaine AF Gros Richebourg\u003cbr\u003e18\u003csup\u003eth\u003c\/sup\u003e      2005 Jean-Michel Guillon Clos de Vougeot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Curly Flat pinot noir has been on a steady rise but this is one out of the box. Jumps from the glass. Heady with perfume, strongly flavoured (for a pinot noir) and then keenly structured, and persistent, through the finish. This is a thrilling wine and inexpensive, in pinot noir terms, for the quality delivered. Quality cedary oak is laced through darkly cherried fruit flavour. Foresty elements. Earthen elements. Sappy elements. A stunning release.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eComplex and brooding, the bouquet is a core of generous dark fruit that anchors vibrant spice and meaty undertones. A graceful dance of strawberry, black cherry, dark ripe plum.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003ePunchy acidity ignites a palate of supple dark fruit and funky secondary characters alongside hints of forest floor and a little spice. Fine, drying tannins are balanced with a long and juicy finish.\u003c\/span\u003e\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCurly Flat   \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Curly Flat pinot noir has been on a steady rise but this is one out of the box. Jumps from the glass. Heady with perfume, strongly flavoured (for a pinot noir) and then keenly structured, and persistent, through the finish. This is a thrilling wine and inexpensive, in pinot noir terms, for the quality delivered. Quality cedary oak is laced through darkly cherried fruit flavour. Foresty elements. Earthen elements. Sappy elements. A stunning release. Drink: 2009 – 2015.\" \u003cstrong\u003e Campbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"At the Winewise Small Vignerons Awards judged in Canberra in early July, Curly Flat 2006 topped a field of French, Australian and New Zealand Pinot Noirs – many, including one from famed Burgundy producer, Domaine de la Romanee Conti, were far more expensive. It's a sensational wine from Phil and Jeni Moraghan and in the world of pinot noir, it's positively cheap for this quality. It has more fleshy, mid-palate fruit than the Burgundy style and the tannin structure to evolve for many years.\"  \u003cstrong\u003eChris Shanahan, chrisshanahan.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"In the mainstream of the Curly Flat pinot style; supple, velvety red fruits open the story, and persisting while complex spicy\/foresty notes whisper in the background. Pleasure now or later. Screwcap. 13.5% alc. Drink Now – 2016.\"  \u003cstrong\u003eJames Halliday\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003eHalliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Very exotic nose with immediate appeal. Already pretty complex. Lovely freshness and tension but strong mulberry flavours too. Great natural acidity. Heat early in the season. Second bottle: Even more vibrant nose. Real punchy racy stuff with lovely fruit and acidity. Drink 2010-2020.\" \u003cstrong\u003e Jancis Robinson MW – 18.0 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e1\u003csup data-mce-fragment=\"1\"\u003est\u003c\/sup\u003e Place - 2010 Winewise International Pinot Noir tasting\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb\u003eMatt Harrop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"Curly Flat Winemaker Matt Harrop\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\" 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\" data-mce-style=\"margin-top: 30px; margin-bottom: 16px; float: none;\"\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 style=\"float: none;\" alt=\"Curly Flat Vineyard\" 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;\" 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\"\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 class=\"MsoNormal\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"Curly Flat Vineyard Plantings\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\" 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\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\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 class=\"MsoNormal\" style=\"text-align: left;\" 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 class=\"MsoNormal\" style=\"text-align: left;\" 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":42896836067569,"sku":"","price":380.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly-Flat-Pinot-Noir-2006-1500ml.jpg?v=1696227224"},{"product_id":"dog-ridge-original-plantings-cabernet-sauvignon-2004-1500ml","title":"Dog Ridge Original Plantings Cabernet Sauvignon 2004 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDog Ridge is one of my favourite McLaren Vale wineries, producing superb wines from their 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon, and value-packed wines at the other end of the spectrum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The combination of a great vintage, 65+ year-old vines and yields of 1.5 tonnes per acre has resulted in something quite special; a salivating thought for those of you already familiar with the unbelievably high quality of wine that comes out of Dog Ridge. Made in minuscule quantities - only 40 dozen were produced.\"  Nick Munday\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 2004 Dog Ridge Original Plantings Cabernet Sauvignon is made exclusively from a tiny block of pre-clonal original plantings in the 1940s. The combination of a great vintage, 65+ year-old vines and yields of 1.5 tonnes per acre has resulted in something quite special; a salivating thought for those of you already familiar with the unbelievably high quality of wine that comes out of Dog Ridge. Made in minuscule quantities - only 40 dozen were produced.\"  \u003cstrong\u003eNick Munday, Canterbury Wines - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Dog Ridge Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\"\u003e Dog Ridge is a small family owned venture that started when Dave and Jen Wright moved from Adelaide to McLaren Flat to become vignerons. They purchased a 40-acre vineyard on ancient Kurrajong soil that boasted several 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon that were used as a source for Château Reynella fortified wines. Fruit from these vines form the basis of their flagship wines today.\u003c\/p\u003e\n\u003cp\u003eThe 'Dog Ridge' is a very old grapevine rootstock no longer used in modern viticulture as it is too vigorous. The name caught\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDave and Jen's\u003c\/span\u003e attention and combined with the fact that they are besotted with curly coated retrievers and the main house is on a sandy ridge overlooking the vines… well, the name makes sense.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2005, Jen's son Fred Howard and his wife Sarah joined the team, with the shared ambition of making great McLaren Vale wines. Before long the Cellar Door opened, and shortly after that the art gallery. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday Dog Ridge produces a range of boutique wines from 90 acres of premium McLaren Vale vineyards. The Wrights are proud of Dog Ridge's environmental record, having received property management awards for sustainability and minimal impact on the environment. These awards recognise their efforts at incorporating biodiversity into the vineyards, the recycling of wine barrel oak and green waste, and the conservation of precious water resources. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896837574897,"sku":"","price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Dog-Ridge-Original-Plantings-Cabernet-Sauvignon-2004-1500ml_1d31729c-54b5-4742-b92a-73b06201916f.jpg?v=1696389279"},{"product_id":"dog-ridge-original-plantings-shiraz-2004-1500ml","title":"Dog Ridge Original Plantings Shiraz 2004 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDog Ridge is one of my favourite McLaren Vale wineries, producing superb wines from their 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon, and value-packed wines at the other end of the spectrum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This wonderful single vineyard wine is produced from a block of low-yielding 60 year-old shiraz vines. Deep purple in colour, the wine is a veritable tour de force. Perfumed aromas of blackcurrant, delicate spice, espresso coffee and a hint of dark chocolate pervade the senses and herald the flavour packed palate. Concentrated and rich, the palate has layers of dark berry fruits, hints of black pepper and vanilla, and lingering soft tannins. Beautifully balanced, a wine of great intensity and exceptional length.\"  Nick Munday\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\"This wonderful single vineyard wine is produced from a block of low-yielding 60 year-old shiraz vines. \u003c\/span\u003eDeep purple in colour, the wine is a veritable tour de force. Perfumed aromas of blackcurrant, delicate spice, espresso coffee and a hint of dark chocolate pervade the senses and herald the flavour packed palate. Concentrated and rich, the palate has layers of dark berry fruits, hints of black pepper and vanilla, and \u003cspan data-mce-fragment=\"1\"\u003elingering soft tannins. Beautifully balanced, a wine \u003c\/span\u003eof great intensity and \u003cspan data-mce-fragment=\"1\"\u003eexceptional\u003c\/span\u003e length.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong\u003eNick Munday, Canterbury Wines - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Dog Ridge Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\"\u003e Dog Ridge is a small family owned venture that started when Dave and Jen Wright moved from Adelaide to McLaren Flat to become vignerons. They purchased a 40-acre vineyard on ancient Kurrajong soil that boasted several 1940s plantings of Shiraz, Grenache and Cabernet Sauvignon that were used as a source for Château Reynella fortified wines. Fruit from these vines form the basis of their flagship wines today.\u003c\/p\u003e\n\u003cp\u003eThe 'Dog Ridge' is a very old grapevine rootstock no longer used in modern viticulture as it is too vigorous. The name caught\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDave and Jen's\u003c\/span\u003e attention and combined with the fact that they are besotted with curly coated retrievers and the main house is on a sandy ridge overlooking the vines… well, the name makes sense.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2005, Jen's son Fred Howard and his wife Sarah joined the team, with the shared ambition of making great McLaren Vale wines. Before long the Cellar Door opened, and shortly after that the art gallery. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday Dog Ridge produces a range of boutique wines from 90 acres of premium McLaren Vale vineyards. The Wrights are proud of Dog Ridge's environmental record, having received property management awards for sustainability and minimal impact on the environment. These awards recognise their efforts at incorporating biodiversity into the vineyards, the recycling of wine barrel oak and green waste, and the conservation of precious water resources. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896837705969,"sku":"","price":180.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Dog-Ridge-Original-Plantings-Shiraz-2004-1500ml.jpg?v=1696389355"},{"product_id":"giant-steps-applejack-vineyard-pinot-noir-2019-1500ml","title":"Giant Steps Applejack Vineyard Pinot Noir 2019 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Pinot Noir of Show - 2020 Yarra Valley Wine Show\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e\u003cspan\u003e1998\u003c\/span\u003e\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit from the best vineyards in great years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is a stunning Pinot Noir, it is pretty, structural and has a purity of fruit that is met in equal measure by subtle savoury texture from whole bunches and the delicate spice that comes from new French oak. The palate builds beautifully with a meld of red and black cherry; undergrowth, rhubarb and finely tuned acidity define the mid palate with the complex and long finish a layered expression of fruit and gentle spice. A benchmark example of Australian Pinot Noir.\"  Patrick Eckel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Applejack Vineyard, named after the Applejack eucalypts that surround the vineyard, is located at Gladysdale in the upper Yarra Valley. It was planted in 1997 by respected viticulturist Ray Guerin and is meticulously managed by his son Mark. This vineyard was purchased by Phil Sexton in 2013. \u003c\/span\u003e\u003cspan\u003eLocated at an elevation of 320 metres, the higher altitude results in a cooler and extended growing season (3-4 weeks later than central Yarra Valley) and is ideally suited to growing Pinot Noir and Chardonnay. Applejack Vineyard is located on a dramatic, northeast-facing slope with close-planted vines. The vineyard is planted to seven Pinot Noir clones - 114, 115, MV6, D2V5, D5V15, Pommard and Abel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\"I've long considered the Applejack vineyard to be one of the greatest sites for pinot in Australia.\"  Philip Rich\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand picked, all fruit is chilled overnight to 12 degrees Celsius. Cold soak for 3 – 4 days, then allowed to warm to kick start fermentation Indigenous yeast. Fermented in small oak fermenters and stainless steel open vats. The \"D” clones from the middle of the hill were fermented as whole bunches, while the Pommard, Abel and MV6 were destemmed, soaked cold for 5 days, then allowed to warm gently into a wild ferment. All parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques.  Racked to blend, no fining, no filtration.  Bottled by gravity.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This wine shouts Applejack from the rooftops: it's perfumed, elegant and relatively light-bodied, but with a fireworks display of red fruits and complex, savoury tannins.\u003cspan data-mce-fragment=\"1\"\u003e As with all Giant Steps pinots, it's not fined or filtered.”  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, The Australian - 98 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a stunning Pinot Noir, it is pretty, structural and has a purity of fruit that is met in equal measure by subtle savoury texture from whole bunches and the delicate spice that comes from new French oak. The palate builds beautifully with a meld of red and black cherry; undergrowth, rhubarb and finely tuned acidity define the mid palate with the complex and long finish a layered expression of fruit and gentle spice. A benchmark example of Australian Pinot Noir.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePatrick Eckel - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Expressively complex with plenty of red-cherry, strawberry and pomegranate aromas, as well as oak spice and sappy notes. The palate has impressive density with focus. The spiced blueberry flavors are intense, fresh and long and there's such vibrant acidity sustaining the long finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Stock, James Suckling.com – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium to light red\/purple hue, the aroma fusty, earthy, forest floor, a note of oak and a touch of humus. Very rich and ripe, almost opulent flavour with charming fruit sweetness and a succulent core. A delicious wine\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTrophy, Best Pinot Noir of Show - 2020 Yarra Valley Wine Show\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eApplejack vineyard\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Giant Steps Applejack Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsApplejackVineyard_1024x1024.png?v=1689389529\"\u003e\u003c\/strong\u003e\u003cstrong\u003eApplejack Vineyard  (Upper Yarra Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eApplejack Vineyard is a special site, located on a dramatic slope in the upper Yarra Valley and is closely planted and fastidiously managed. It was planted by respected viticulturist Ray Guerin in 1997. The basalt based underlying volcanic soil and rock produce a characteristically fine yet extended, spicy and firm palate. The higher altitude results in a cooler and extended growing season, ideally suited to Pinot Noir and Chardonnay (3-4 weeks later than central Yarra Valley). This vineyard joined the Giant Steps family of Single Vineyards in 2013.\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThis vineyard is a special location for Pinot Noir in the Yarra Valley – its eastern aspect means the sun rises to gently warm and dry out the vineyard in the morning, but the vines are sheltered from the afternoon heat by the temperate rainforest that surrounds it. We notice it produces the most earthen pinot noirs, that have the beautiful perfume and exotic red fruits that we love about Pinot, with complex notes of fresh turned earth, miso and mushroom. The flavours combined with wound tannins, intense flavour and texture on the palate shows us the quality of the site for world class Pinot Noir.\"  \u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eGladysdale            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e:\u003c\/span\u003e 320 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e:\u003c\/span\u003e East-facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/span\u003e: 12.5 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e:\u003c\/span\u003e 1997                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e\u003c\/span\u003e: Grey clay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e:\u003c\/span\u003e I10V1     \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones:\u003c\/span\u003e \u003c\/strong\u003eAbel, MV6, Pommard, 114, 115, D2V5, D5V15\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Gint steps Vineyard Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"Giant Steps Yarra Valley Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan data-mce-fragment=\"1\"\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan data-mce-fragment=\"1\"\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan data-mce-fragment=\"1\"\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896842981617,"sku":"","price":299.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-applejack-vineyard-pinot-noir-2019-1500ml_b060d066-46bf-4b04-bdb7-c0ca8572c400.jpg?v=1696554718"},{"product_id":"jasper-hill-emilys-paddock-shiraz-cabernet-franc-1991-1500ml","title":"Jasper Hill Emily's Paddock Shiraz Cabernet Franc 1991 (1500ml)","description":"\u003cp\u003eJasper Hill, founded by Ron and Elva Laughton in 1975, is a Heathcote institution. The iconic Emily's Paddock Shiraz Cabernet Franc, named after their daughter Emily,\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehails from a 3 hectare block planted in 1975 primarily to Shiraz with around five percent planted to Cabernet Franc. The vineyard is located on the famous Cambrian soils that are over 500 million years old. \u003c\/span\u003eThe first vintage of\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eEmily's Paddock produced was \u003c\/span\u003e1982.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Intense dark cherry, blackberry aromas with leafy notes. Generously flavoured wine with deep set dark cherry graphite mocha flavours, plentiful chalky tannin and underlying savoury oak. Builds up firm, sinewy and long.\"  Andrew Caillard MW (Tasted Aug 2017)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The red wines of Jasper Hill are highly regarded and much sought after, invariably selling out at cellar door and through the mailing list within a short time after release. These are wonderful wines, reflecting the very low yields and the care and attention given to them by Ron Laughton. The oak is not overdone, the fruit flavours showing Central Victoria at its best.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Essentially a Shiraz wine with about 5% Cabernet Franc in the blend, all picked and fermented together. Typically, a darker, bigger, more tannic wine than Georgia’s. Earthy, chocolaty characters and heaps of tannin. Very well balanced. Exceptional cellaring potential.\"  \u003cstrong\u003eJasper Hill\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver – 96 points \u003c\/strong\u003e(No review available)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eMedium deep colour. Intense dark cherry, blackberry aromas with leafy notes. Generously flavoured wine with deep set dark cherry graphite mocha flavours, plentiful chalky tannin and underlying savoury oak. Builds up firm, sinewy and long, Faint menthol notes giving lift and energy. Now -2020.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong\u003eAndrew Caillard MW - 88 points (Tasted Aug 2017)\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRon \u0026amp; Emily\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ron Laughton, Jasper Hill\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillRonLaughton_1024x1024.jpg?v=1691326247\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillRonLaughton_1024x1024.jpg?v=1691326247\"\u003eRon Laughton established Jasper Hill winery in Heathcote with his wife Elva in 1975. Today, the estate continues to produce some of Australia’s most compelling and sought-after wines. Ron’s background, however, is not that of a traditional vigneron.\u003c\/p\u003e\n\u003cp\u003eHe was raised on a farm on Melbourne's suburban fringe, surrounded by sheep, men who drank beer, and hard work, and from there he became a leading food technologist with one of the nation's largest dairy co-operatives. Travelling to the big milk factories in Victoria's north, he noticed something different in the landscape around Heathcote, with great potential for making wine: a strip of deep red soil, which we now know as the Cambrian soil of Heathcote.\u003c\/p\u003e\n\u003cp\u003eThe thought of growing grapes and making wine had been in the back of Ron’s mind for a while and so he pounced when he saw a 'for sale' sign on an eight-acre shiraz vineyard while he was driving through the area. That land became what is now referred to as Emily’s Paddock, named after Ron and Elva’s eldest daughter. More than 45 years on, Ron is widely acknowledged for establishing and shaping Heathcote wine region and as one of the pioneers of the biodynamic movement and use of organic techniques in Australian viticulture. In 2006, Ron was inducted into the MFWF Legends Hall of Fame.\u003c\/p\u003e\n\u003cp\u003e\"The reason I got into this industry was because I like messing about and making things. After a childhood on a farm, training in science and spending my early career in the food industry, grape-growing, winemaking, and building and operating my own small business was a great fit for me; it required a combination of these many skills. Maybe it's in the genes as well. My maternal forebears were Scottish horticulturalists and raspberry growers in the Yarra Valley.\"  Ron Laughton\u003c\/p\u003e\n\u003cp\u003eIn 2022 Ron officially retired after celebrating 41 vintages at Jasper Hill. Today, Ron and Elva live amongst the vines on Emily’s Paddock, and their daughter Emily McNally is now in charge.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe above text is taken from 'Five minutes with a Legend: Ron Laughton', melbournefoodandwine.com.au \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillEmilyMcNally._1024x1024.jpg?v=1691328425\" alt=\"Emily McNally, Jasper Hill\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillEmilyMcNally._1024x1024.jpg?v=1691328425\"\u003e\u003c\/strong\u003eJasper Hill’s Ron and Elva Laughton have officially retired after 41 vintages and their daughter Emily McNally is now in charge, together with her husband Nick. But Ron and Elva’s low-intervention approach to their métier continues in the shape of their daughter. The vineyard is unirrigated and certified organic. There is a complete absence of interest in pumping up the grape yields, or extending the plantings to ramp up production.\u003c\/p\u003e\n\u003cp\u003eEmily’s own wine is a shiraz named Occam’s Razor, made from bought-in grapes, and first produced in the 2001 vintage. Emily and her close friend Georgia Roberts also produce an excellent white wine also made from other people’s fruit: Lo Stesso Fiano.\u003c\/p\u003e\n\u003cp\u003eBut the main task is running Jasper Hill, which recently celebrated its 41st vintage, together with husband Nick who Emily describes as fulfilling a similar role to her mother Elva’s in relation to Ron.\u003c\/p\u003e\n\u003cp\u003e\"Dad was the one who was always the public face of Jasper Hill but Mum was a very important integral part of the business. She was involved in the vineyard, winery, cellar door, looking after customers and so on. Nick does that role in reverse for me. I couldn’t do what I do without him.\" They’re also raising two children, presently aged nine and eleven.\u003c\/p\u003e\n\u003cp\u003eTaking over a vineyard and winery from parents isn’t unusual these days. \"I’m taking over the winemaking role more and more. It’s been a long, slow process. 2015 was the first year I really started taking over. Mum and Dad were travelling in Europe, expecting to be home for vintage, but I had everything picked before they got back. The grapes couldn’t wait.\" The resulting 2015 Georgia’s Paddock Shiraz made it into Wine Spectator’s annual Top 100 Wines feature. \"So that helped!\"\u003c\/p\u003e\n\u003cp\u003eEmily is not qualified in oenology: she commenced a winemaking degree in 2003 which she didn’t finish. She trained as a primary school teacher, travelled the world and returned home in 2001, but she’s been 'doing stuff' in the vineyard and winery since she was a child.\u003c\/p\u003e\n\u003cp\u003e\"I didn’t grow up thinking I was going to be a winemaker. Second and third generation winemaker friends like Liam Anderson (of Wild Duck Creek) and Simon Osicka (of Paul Osicka Wines), their desire for a wine career was greater than mine. I came into the business wanting to see the family business remain the family business, and I’ve grown to love it more and more. I’ve got friends who can remember all the significant wines they’ve drunk, and where and when, but I don’t remember those details, although I’ve had plenty of great wines. It’s the experience that matters most…who you’re with and where you were.\"\u003c\/p\u003e\n\u003cp\u003eWill there be any big changes at Jasper Hill?\u003c\/p\u003e\n\u003cp\u003e\"I don’t want to fix what’s not broken,\" says Emily, at the same time acknowledging that although her parents have retired they’ll probably continue to 'micro-manage' the place.\u003c\/p\u003e\n\u003cp\u003eThe Laughtons do things their own way. They stay much the same while the region is blooming with vineyards and wineries. \"We’ve just got our first set of traffic lights in town.\" It’s not like the Yarra Valley.\u003c\/p\u003e\n\u003cp\u003e\"I like that about Heathcote. The majority of visitors come prepared; they come to see us on purpose, they make appointments.\" They don’t just wander in by chance. \"They have genuine interest. They want to taste and they want to learn.\"\u003c\/p\u003e\n\u003cp\u003eI notice that the website mentions Jasper Hill is organic, but not biodynamic. It used to be biodynamic. Says Emily: \"I’m not religious in any way. There were some things in biodynamics I found difficult to comprehend. Biodynamics is good because it’s on the back of organic. It’s organics that is the good thing. If people using biodynamics make good wine it’s because they are so attentive to what they do. If I got sick I wouldn’t go to a naturopath, I’d see a doctor.\"\u003c\/p\u003e\n\u003cp\u003eWhile 2022 has been a godsend, with high quality wine and plenty of it, and the vines in good health, there have been several difficult years for Jasper Hill. Successive dry seasons resulted in poor yields and stressed-out vines. The unirrigated status of the 22 hectares of vineyards, which has been a cornerstone of the Jasper Hill philosophy, is now being questioned.\u003c\/p\u003e\n\u003cp\u003e\"We made a Georgia \u0026amp; Friends Shiraz in 2020, with some bought-in fruit, because our yields were so low. 2021 was a very small vintage too, because we had to spare the vines.\" After a drought, it’s normal to prune hard so that the vines don’t have to carry a normal load the following season while their reserves are depleted. \"Then 2022 was ‘Woo-hoo!’ A good quantity of wine and the vineyard is looking better than it has for years.\"\u003c\/p\u003e\n\u003cp\u003eHowever, the experience of the 2019 and ‘20 summers prompted Emily to put a dam in. \"If we have another summer like that, I need to keep the vines alive. I wouldn’t be irrigating to increase the yields, but to save the vines. So we don’t have another two years when we have to prune them back hard. We haven’t put irrigation in yet, but it’s possible we could do it in the future. There will be more dry seasons to come.\"\u003c\/p\u003e\n\u003cp\u003eDoes she have a philosophical opposition to irrigating vines? \"I’d rather avoid it if I can. I see wine as a luxury item. We don’t need it to survive. What we do need is clean water and healthy food. Wine is a precious luxury. I have issues with irrigators who irrigate irresponsibly. We have to be responsible with our water.\"\u003c\/p\u003e\n\u003cp\u003eAmen to that. Keep it simple; try to make do with what nature gives you; don’t interfere if you don’t have to. Don’t fix what’s not broken.\u003c\/p\u003e\n\u003cp\u003eIt’s all part of the down-to-earth Jasper Hill way.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe above text is taken from an article by Huon Hooke in The Real Review\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 style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillGeorgia_sPaddockVineyard_1024x1024.jpg?v=1691310244\" alt=\"Jasper Hill Georgia's Paddock Vineyard\"\u003eJasper Hill Georgia's Paddock Vineyard, with Mt Ida in the background\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe two Jasper Hill vineyards, Georgia's Paddock and Emily's Paddock, are named after the Laughton daughters Georgia and Emily. The vineyards are 1 km apart and are both situated on elevated hillsides at an altitude of 320 metres. Although Heathcote is certainly an arid region, the vineyards are unirrigated (dry grown) and rely on natural rainfall only. No synthetic chemicals have ever been used in the vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBoth vineyards are on the famous Cambrian soils, derived from 5000\/60 million-year-old Cambrian period basaltic rock. \u003c\/span\u003e\u003cspan\u003eThey are quite rare in the world because of their great age. In Heathcote they are unusually deep (up to 4 metres), rusty red coloured, well drained, gravelly loams on undulating hillsides, with good moisture retention capabilities. \u003c\/span\u003e\u003cspan\u003eOccurring in a narrow, non-contiguous strip between two north\/south running faults, they are typically only a few hundred metres wide. The faults give rise to complex mineralogy within the soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyards are planted on their own roots to retain purity of style, rather than grafted onto Phylloxera-resistant American non-vinifera rootstock. The vines have a sunny, open, balanced canopy that keeps fungal diseases at bay and eliminates the need for summer pruning, leaf plucking and crop reduction. All picking and pruning is carried out by hand. \u003c\/p\u003e\n\u003cp\u003eGeorgia’s Paddock is thirteen hectares in size and is planted to 9 ha of Shiraz, 2.1 ha of Riesling, 1 ha of Nebbiolo and 0.9 ha of Fiano (grafted onto viognier). The Shiraz and Riesling were planted in 1975\/76 with further small plantings added after the vineyard was ravaged by bushfire in 1987, while the Nebbiolo was planted in 1993. Georgia’s Paddock fruit goes into Jasper Hill Shiraz, Riesling and Nebbiolo under that vineyard designate, and the Fiano goes into the Lo Stesso label which Emily makes with her winemaker friend Georgia Roberts. \u003cspan data-mce-fragment=\"1\"\u003eThe vines yield an average of 3 tonnes\/hectare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEmily’s Paddock is three hectares in size and is planted primarily to Shiraz with around five percent planted to Cabernet Franc. The vines were planted as foundation blocks in 1975\/76. The vines yield an average of 2 tonnes\/hectare. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGeorgia’s Paddock has a NW aspect and the classic deep soil, while Emily’s Paddock has a NE aspect and shallower soil. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe text below is taken from an article that appeared in Young Gun of Wine \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJasper Hill is one of the great foundation stones of Victoria’s Heathcote wine region, with Ron and Elva Laughton not just making iconic wines from the russet Cambrian soils but also being somewhat of a leader in low-impact viticulture. Today, Nick McNally tends to the land and vines along with his wife Emily – Ron and Elva’s daughter – who makes the wines. The vineyards are named after the Laughton daughters, Emily and Georgia.\u003c\/p\u003e\n\u003cp\u003e\"We are fortunate that our vineyards are in that right spot,\" says McNally. \"Central to the region of Heathcote, slightly elevated from the township, which was built along the creek line, protected in part from the ridge running up to Mt Ida on the east and the remnants of another ridge line to the west. Each of these ridges runs north to south …both are fault lines. Dating back to the Cambrian era when volcanoes laid down rock, which after millions of years of weathering is now our top and subsoils, rich in minerals and rather deep in areas, making it ideal for our hero of the region, shiraz.\"\u003c\/p\u003e\n\u003cp\u003eBiodynamic practices were long a feature of the farming at Jasper Hill, but the focus now is on organics, but more importantly it is on farming methods that have been honed over the decades. \"Our farming practices are an evolution of what has been learnt over 40 plus years,\" McNally says. \"In the beginning, there was Ron, Elva, Emily, Georgia, a few dogs, chickens and a goat. The climate was somewhat stable, with the ebbs and flows of floods and droughts typical for Australia. …There was an understanding that the soil had to remain healthy. So, no synthetic herbicides were used. Mulch and compost were collected, made and applied by hand.\"\u003c\/p\u003e\n\u003cp\u003eIt’s a simple reflection, an unassuming one perhaps, but that’s very much how McNally views the management of the 100 or so hectares of land and 20-odd hectares of vines. With all that has been learnt, their education about the land is an ongoing one, and though seemingly long, that 40-year survey is a blip in the history of wine growing. He is also wary about throwing around words that might put \"a green halo on things\".\u003c\/p\u003e\n\u003cp\u003e\"Greenwashing is a problem, which we are strongly opposing,\" says McNally. \"As our industry practises come into question, we to have to be honest with how we operate. We are keen at looking into new ideas for our farm to lower the impact. We have solar power, and I drive to work in an electric car. I’m waiting for an electric tractor to become affordable and available, just as I will replace the forklift one day soon with electric. We only use tank water for the winery, our vineyards are unirrigated. To scare birds, we replaced gas guns and vineyard laps in vehicles with drones and lasers. …We’re also in talks with the glass producer to make the same shaped bottle we use in a lighter version… More will happen in the future… the list goes on.\"\u003c\/p\u003e\n\u003cp\u003eThe non-vineyard land is also gradually being restored, with trees being replanted as time allows and livestock no longer run across the property. It has been a decade now without grazing, with nature being allowed to retake the land. \"Trees are growing, waterways are flowing; it’s such a small area but the impact is heart-warming,\" says McNally.\u003c\/p\u003e\n\u003cp\u003eWith Ron and Elva Laughton now officially retired, the property is now run by the next generation, with a small contract team for pruning, shoot thinning and picking. \"Jasper Hill at present is Emily and I and one casual employee,\" says McNally. \"We grow the grapes, make the wine, and meet the customers. We practice maximum intervention viticulture. Twelve months of mostly hard work, rewarded by the fruit that’s produced. Hand-picked, hand sorted, 100% de-stemmed into spotlessly clean stainless-steel tanks for a natural ferment. If we haven’t intervened 100 plus times before this stage, then we haven’t done our job. As Tim Rogers sang, 'And there’s nothing romantic about the hours I keep…'\"\u003c\/p\u003e\n\u003cp\u003eThe vineyards were initially established to be cane pruned, but now the century-old Poussard Method is being employed to mitigate trunk disease and increase general vine health. That came about via viticulture consultant Tim Brown who was engaged to \"bring in a new set of eyes,\" says McNally.\u003c\/p\u003e\n\u003cp\u003e\"This has paid off as we recover from the last drought event and feel more prepared for the inevitable dry seasons ahead. Shifting our view that a vineyard should fill the paddock and focus on sites that clearly survive best has been favourable to our time management. Removing unhealthy and poor yielding parts of the vineyard has been a blessing. We know where our best fruit is, years of driving around tasting grapes, looking at canopies, digging into the soil, there’s no better place to learn than in the vineyards.\"\u003c\/p\u003e\n\u003cp\u003eBeing organic, copper and sulphur are permitted for disease control, but they are used minimally, with seaweed preparations and compost employed to boost soil and vine health. Nitrogen-fixing cover crops are planted between the mid-rows, which are cultivated alternately, while weeds are mechanically removed from the under-vine area. Tractor use is kept to a minimum to avoid soil compaction.\u003c\/p\u003e\n\u003cp\u003eGiven the dry-grown nature of the vineyards, planning for the upcoming season is critical to success, with bud numbers determined by the predictions for the weather. As the year progresses, shoot thinning is determined by how that season plays out. This quest for balanced vines is true of all vineyards, but with currently no recourse to irrigation (that may change as the climate warms, but only as a mechanism for survival of the vines), careful observation and ongoing fine tuning is critical, and the results speak for themselves.\u003c\/p\u003e\n\u003cp\u003e\"The vineyards are full of vines that I describe as my motley crew, but I love them, and the fruit flavours and natural acidity are fabulous,\" says McNally. \"It is planted on soil older than dinosaurs, and we are doing our best to mitigate the changing climate. The soil and vineyard are first and foremost the most important factor behind a great wine. Tending to these vineyards is above all a passion, and it’s addictive. The heartache and hard work needed is wearing and fulfilling.\" \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 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\u003cimg alt=\"Winemakers Ron Laughton and daughter Emily McNally\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperhillVignerons_1024x1024.jpg?v=1691319535\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperhillVignerons_1024x1024.jpg?v=1691319535\"\u003e\u003cstrong\u003eWinemakers Ron Laughton and daughter Emily McNally \u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJasper Hill is a Heathcote institution and was one of the pioneers of this exciting wine region. The estate was founded by Ron and Elva Laughton in 1975 and comprises two vineyards planted on the famous Cambrian soils which are over 500 million years old. The first vintage produced was 1982. The latest 2022 vintage was their 41st.\u003c\/p\u003e\n\u003cp\u003eThe two vineyards, Emily's Paddock and Georgia's Paddock, are 1 km apart and are named after the Laughton daughters Emily and Georgia. The estate is planted primarily to shiraz and produces the iconic Jasper Hill Emily's Paddock Shiraz and Jasper Hill Georgia's Paddock Shiraz.\u003c\/p\u003e\n\u003cp\u003eThe estate is farmed using organic principles. No synthetic chemicals have ever been used in the vineyards. The low-yielding vineyards are dry grown and rely on natural rainfall only. The vines are planted on their own roots to retain purity of style, rather than grafted onto Phylloxera-resistant rootstock. The vines have a sunny, open, balanced canopy that keeps fungal diseases at bay and eliminates the need for summer pruning, leaf plucking and crop reduction. All picking and pruning is carried out by hand.  \u003c\/p\u003e\n\u003cp\u003eRon Laughton was the winemaker until 2001 when he was joined by daughter Emily. The father-daughter team jointly made the wine until 2015, when Emily started to take over. Ron officially retired in 2022 after celebrating 41 vintages at Jasper Hill.\u003c\/p\u003e\n\u003cp\u003eRon and Elva Laughton now live amongst the vines on Emily’s Paddock. Emily lives on Georgia’s Paddock vineyard with her husband Nick McNally, who helps Emily tend to the land and vines. Georgia enjoys doing most of the administrative work. A real family affair.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896853139697,"sku":"","price":495.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Jasper-Hill-Emily_s-Paddock-Shiraz-Cabernet-Franc-1991-1500ml_20f96225-c376-40ab-8947-3365188c1043.jpg?v=1707709999"},{"product_id":"jasper-hill-georgias-paddock-shiraz-2007-1500ml","title":"Jasper Hill Georgia's Paddock Shiraz 2007 (1500ml)","description":"\u003cp\u003eJasper Hill, founded by Ron and Elva Laughton in 1975, is a Heathcote institution. The iconic Georgia's Paddock Shiraz, named after their daughter Georgia, is the archetypal Heathcote shiraz;  wonderfully rich and full-flavoured. The first vintage produced was 1982. Today, after more than 40 vintages, this wine has a long established record for ageing gracefully. Fruit is sourced from the Georgia's Paddock Vineyard, which is located on the famous Cambrian soils that are over 500 million years old.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Well concentrated, bouyant. and generous wine with lovely dark berry mocha flavours, some pastille notes and fine persistent chalky brambly tannins. Finishes firm with lovely bitter chinotto graphite notes. A lovely balance between fruit, volume and structure. Vigorous yet sweet fruited and complex.\"  Andrew Caillard MW (Tasted Aug 2017)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The red wines of Jasper Hill are highly regarded and much sought after, invariably selling out at cellar door and through the mailing list within a short time after release. These are wonderful wines, reflecting the very low yields and the care and attention given to them by Ron Laughton. The oak is not overdone, the fruit flavours showing Central Victoria at its best.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The deep red coloured rim of the meniscus typifies its power. Lifted nose of liquorice and mint amongst a barrage of ripe red fruits. Big, dry tannic finish balanced against abundant natural acidity. A beauty, with great longevity.\"  \u003cstrong\u003eJasper Hill\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium deep colour. Dark cherry, blackberry, mocha aromas with graphite notes. Well concentrated, bouyant. and generous wine with lovely dark berry mocha flavours, some pastille notes and fine persistent chalky brambly tannins. Finishes firm with lovely bitter chinotto graphite notes. A lovely balance between fruit, volume and structure. Vigorous yet sweet fruited and complex. Now – 2035.\"  \u003c\/span\u003e\u003cstrong\u003eAndrew Caillard MW - 95 points (Tasted Aug 2017)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRon \u0026amp; Emily\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ron Laughton, Jasper Hill\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillRonLaughton_1024x1024.jpg?v=1691326247\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillRonLaughton_1024x1024.jpg?v=1691326247\"\u003eRon Laughton established Jasper Hill winery in Heathcote with his wife Elva in 1975. Today, the estate continues to produce some of Australia’s most compelling and sought-after wines. Ron’s background, however, is not that of a traditional vigneron.\u003c\/p\u003e\n\u003cp\u003eHe was raised on a farm on Melbourne's suburban fringe, surrounded by sheep, men who drank beer, and hard work, and from there he became a leading food technologist with one of the nation's largest dairy co-operatives. Travelling to the big milk factories in Victoria's north, he noticed something different in the landscape around Heathcote, with great potential for making wine: a strip of deep red soil, which we now know as the Cambrian soil of Heathcote.\u003c\/p\u003e\n\u003cp\u003eThe thought of growing grapes and making wine had been in the back of Ron’s mind for a while and so he pounced when he saw a 'for sale' sign on an eight-acre shiraz vineyard while he was driving through the area. That land became what is now referred to as Emily’s Paddock, named after Ron and Elva’s eldest daughter. More than 45 years on, Ron is widely acknowledged for establishing and shaping Heathcote wine region and as one of the pioneers of the biodynamic movement and use of organic techniques in Australian viticulture. In 2006, Ron was inducted into the MFWF Legends Hall of Fame.\u003c\/p\u003e\n\u003cp\u003e\"The reason I got into this industry was because I like messing about and making things. After a childhood on a farm, training in science and spending my early career in the food industry, grape-growing, winemaking, and building and operating my own small business was a great fit for me; it required a combination of these many skills. Maybe it's in the genes as well. My maternal forebears were Scottish horticulturalists and raspberry growers in the Yarra Valley.\"  Ron Laughton\u003c\/p\u003e\n\u003cp\u003eIn 2022 Ron officially retired after celebrating 41 vintages at Jasper Hill. Today, Ron and Elva live amongst the vines on Emily’s Paddock, and their daughter Emily McNally is now in charge.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe above text is taken from 'Five minutes with a Legend: Ron Laughton', melbournefoodandwine.com.au \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillEmilyMcNally._1024x1024.jpg?v=1691328425\" alt=\"Emily McNally, Jasper Hill\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillEmilyMcNally._1024x1024.jpg?v=1691328425\"\u003e\u003c\/strong\u003eJasper Hill’s Ron and Elva Laughton have officially retired after 41 vintages and their daughter Emily McNally is now in charge, together with her husband Nick. But Ron and Elva’s low-intervention approach to their métier continues in the shape of their daughter. The vineyard is unirrigated and certified organic. There is a complete absence of interest in pumping up the grape yields, or extending the plantings to ramp up production.\u003c\/p\u003e\n\u003cp\u003eEmily’s own wine is a shiraz named Occam’s Razor, made from bought-in grapes, and first produced in the 2001 vintage. Emily and her close friend Georgia Roberts also produce an excellent white wine also made from other people’s fruit: Lo Stesso Fiano.\u003c\/p\u003e\n\u003cp\u003eBut the main task is running Jasper Hill, which recently celebrated its 41st vintage, together with husband Nick who Emily describes as fulfilling a similar role to her mother Elva’s in relation to Ron.\u003c\/p\u003e\n\u003cp\u003e\"Dad was the one who was always the public face of Jasper Hill but Mum was a very important integral part of the business. She was involved in the vineyard, winery, cellar door, looking after customers and so on. Nick does that role in reverse for me. I couldn’t do what I do without him.\" They’re also raising two children, presently aged nine and eleven.\u003c\/p\u003e\n\u003cp\u003eTaking over a vineyard and winery from parents isn’t unusual these days. \"I’m taking over the winemaking role more and more. It’s been a long, slow process. 2015 was the first year I really started taking over. Mum and Dad were travelling in Europe, expecting to be home for vintage, but I had everything picked before they got back. The grapes couldn’t wait.\" The resulting 2015 Georgia’s Paddock Shiraz made it into Wine Spectator’s annual Top 100 Wines feature. \"So that helped!\"\u003c\/p\u003e\n\u003cp\u003eEmily is not qualified in oenology: she commenced a winemaking degree in 2003 which she didn’t finish. She trained as a primary school teacher, travelled the world and returned home in 2001, but she’s been 'doing stuff' in the vineyard and winery since she was a child.\u003c\/p\u003e\n\u003cp\u003e\"I didn’t grow up thinking I was going to be a winemaker. Second and third generation winemaker friends like Liam Anderson (of Wild Duck Creek) and Simon Osicka (of Paul Osicka Wines), their desire for a wine career was greater than mine. I came into the business wanting to see the family business remain the family business, and I’ve grown to love it more and more. I’ve got friends who can remember all the significant wines they’ve drunk, and where and when, but I don’t remember those details, although I’ve had plenty of great wines. It’s the experience that matters most…who you’re with and where you were.\"\u003c\/p\u003e\n\u003cp\u003eWill there be any big changes at Jasper Hill?\u003c\/p\u003e\n\u003cp\u003e\"I don’t want to fix what’s not broken,\" says Emily, at the same time acknowledging that although her parents have retired they’ll probably continue to 'micro-manage' the place.\u003c\/p\u003e\n\u003cp\u003eThe Laughtons do things their own way. They stay much the same while the region is blooming with vineyards and wineries. \"We’ve just got our first set of traffic lights in town.\" It’s not like the Yarra Valley.\u003c\/p\u003e\n\u003cp\u003e\"I like that about Heathcote. The majority of visitors come prepared; they come to see us on purpose, they make appointments.\" They don’t just wander in by chance. \"They have genuine interest. They want to taste and they want to learn.\"\u003c\/p\u003e\n\u003cp\u003eI notice that the website mentions Jasper Hill is organic, but not biodynamic. It used to be biodynamic. Says Emily: \"I’m not religious in any way. There were some things in biodynamics I found difficult to comprehend. Biodynamics is good because it’s on the back of organic. It’s organics that is the good thing. If people using biodynamics make good wine it’s because they are so attentive to what they do. If I got sick I wouldn’t go to a naturopath, I’d see a doctor.\"\u003c\/p\u003e\n\u003cp\u003eWhile 2022 has been a godsend, with high quality wine and plenty of it, and the vines in good health, there have been several difficult years for Jasper Hill. Successive dry seasons resulted in poor yields and stressed-out vines. The unirrigated status of the 22 hectares of vineyards, which has been a cornerstone of the Jasper Hill philosophy, is now being questioned.\u003c\/p\u003e\n\u003cp\u003e\"We made a Georgia \u0026amp; Friends Shiraz in 2020, with some bought-in fruit, because our yields were so low. 2021 was a very small vintage too, because we had to spare the vines.\" After a drought, it’s normal to prune hard so that the vines don’t have to carry a normal load the following season while their reserves are depleted. \"Then 2022 was ‘Woo-hoo!’ A good quantity of wine and the vineyard is looking better than it has for years.\"\u003c\/p\u003e\n\u003cp\u003eHowever, the experience of the 2019 and ‘20 summers prompted Emily to put a dam in. \"If we have another summer like that, I need to keep the vines alive. I wouldn’t be irrigating to increase the yields, but to save the vines. So we don’t have another two years when we have to prune them back hard. We haven’t put irrigation in yet, but it’s possible we could do it in the future. There will be more dry seasons to come.\"\u003c\/p\u003e\n\u003cp\u003eDoes she have a philosophical opposition to irrigating vines? \"I’d rather avoid it if I can. I see wine as a luxury item. We don’t need it to survive. What we do need is clean water and healthy food. Wine is a precious luxury. I have issues with irrigators who irrigate irresponsibly. We have to be responsible with our water.\"\u003c\/p\u003e\n\u003cp\u003eAmen to that. Keep it simple; try to make do with what nature gives you; don’t interfere if you don’t have to. Don’t fix what’s not broken.\u003c\/p\u003e\n\u003cp\u003eIt’s all part of the down-to-earth Jasper Hill way.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe above text is taken from an article by Huon Hooke in The Real Review\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\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\/JasperHillGeorgia_sPaddockVineyard_1024x1024.jpg?v=1691310244\" alt=\"Jasper Hill Georgia's Paddock Vineyard\"\u003eJasper Hill Georgia's Paddock Vineyard, with Mt Ida in the background\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe two Jasper Hill vineyards, Georgia's Paddock and Emily's Paddock, are named after the Laughton daughters Georgia and Emily. The vineyards are 1 km apart and are both situated on elevated hillsides at an altitude of 320 metres. Although Heathcote is certainly an arid region, the vineyards are unirrigated (dry grown) and rely on natural rainfall only. No synthetic chemicals have ever been used in the vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBoth vineyards are on the famous Cambrian soils, derived from 5000\/60 million-year-old Cambrian period basaltic rock. \u003c\/span\u003e\u003cspan\u003eThey are quite rare in the world because of their great age. In Heathcote they are unusually deep (up to 4 metres), rusty red coloured, well drained, gravelly loams on undulating hillsides, with good moisture retention capabilities. \u003c\/span\u003e\u003cspan\u003eOccurring in a narrow, non-contiguous strip between two north\/south running faults, they are typically only a few hundred metres wide. The faults give rise to complex mineralogy within the soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyards are planted on their own roots to retain purity of style, rather than grafted onto Phylloxera-resistant American non-vinifera rootstock. The vines have a sunny, open, balanced canopy that keeps fungal diseases at bay and eliminates the need for summer pruning, leaf plucking and crop reduction. All picking and pruning is carried out by hand. \u003c\/p\u003e\n\u003cp\u003eGeorgia’s Paddock is thirteen hectares in size and is planted to 9 ha of Shiraz, 2.1 ha of Riesling, 1 ha of Nebbiolo and 0.9 ha of Fiano (grafted onto viognier). The Shiraz and Riesling were planted in 1975\/76 with further small plantings added after the vineyard was ravaged by bushfire in 1987, while the Nebbiolo was planted in 1993. Georgia’s Paddock fruit goes into Jasper Hill Shiraz, Riesling and Nebbiolo under that vineyard designate, and the Fiano goes into the Lo Stesso label which Emily makes with her winemaker friend Georgia Roberts. \u003cspan data-mce-fragment=\"1\"\u003eThe vines yield an average of 3 tonnes\/hectare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEmily’s Paddock is three hectares in size and is planted primarily to Shiraz with around five percent planted to Cabernet Franc. The vines were planted as foundation blocks in 1975\/76. The vines yield an average of 2 tonnes\/hectare. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGeorgia’s Paddock has a NW aspect and the classic deep soil, while Emily’s Paddock has a NE aspect and shallower soil. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe text below is taken from an article that appeared in Young Gun of Wine \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJasper Hill is one of the great foundation stones of Victoria’s Heathcote wine region, with Ron and Elva Laughton not just making iconic wines from the russet Cambrian soils but also being somewhat of a leader in low-impact viticulture. Today, Nick McNally tends to the land and vines along with his wife Emily – Ron and Elva’s daughter – who makes the wines. The vineyards are named after the Laughton daughters, Emily and Georgia.\u003c\/p\u003e\n\u003cp\u003e\"We are fortunate that our vineyards are in that right spot,\" says McNally. \"Central to the region of Heathcote, slightly elevated from the township, which was built along the creek line, protected in part from the ridge running up to Mt Ida on the east and the remnants of another ridge line to the west. Each of these ridges runs north to south …both are fault lines. Dating back to the Cambrian era when volcanoes laid down rock, which after millions of years of weathering is now our top and subsoils, rich in minerals and rather deep in areas, making it ideal for our hero of the region, shiraz.\"\u003c\/p\u003e\n\u003cp\u003eBiodynamic practices were long a feature of the farming at Jasper Hill, but the focus now is on organics, but more importantly it is on farming methods that have been honed over the decades. \"Our farming practices are an evolution of what has been learnt over 40 plus years,\" McNally says. \"In the beginning, there was Ron, Elva, Emily, Georgia, a few dogs, chickens and a goat. The climate was somewhat stable, with the ebbs and flows of floods and droughts typical for Australia. …There was an understanding that the soil had to remain healthy. So, no synthetic herbicides were used. Mulch and compost were collected, made and applied by hand.\"\u003c\/p\u003e\n\u003cp\u003eIt’s a simple reflection, an unassuming one perhaps, but that’s very much how McNally views the management of the 100 or so hectares of land and 20-odd hectares of vines. With all that has been learnt, their education about the land is an ongoing one, and though seemingly long, that 40-year survey is a blip in the history of wine growing. He is also wary about throwing around words that might put \"a green halo on things\".\u003c\/p\u003e\n\u003cp\u003e\"Greenwashing is a problem, which we are strongly opposing,\" says McNally. \"As our industry practises come into question, we to have to be honest with how we operate. We are keen at looking into new ideas for our farm to lower the impact. We have solar power, and I drive to work in an electric car. I’m waiting for an electric tractor to become affordable and available, just as I will replace the forklift one day soon with electric. We only use tank water for the winery, our vineyards are unirrigated. To scare birds, we replaced gas guns and vineyard laps in vehicles with drones and lasers. …We’re also in talks with the glass producer to make the same shaped bottle we use in a lighter version… More will happen in the future… the list goes on.\"\u003c\/p\u003e\n\u003cp\u003eThe non-vineyard land is also gradually being restored, with trees being replanted as time allows and livestock no longer run across the property. It has been a decade now without grazing, with nature being allowed to retake the land. \"Trees are growing, waterways are flowing; it’s such a small area but the impact is heart-warming,\" says McNally.\u003c\/p\u003e\n\u003cp\u003eWith Ron and Elva Laughton now officially retired, the property is now run by the next generation, with a small contract team for pruning, shoot thinning and picking. \"Jasper Hill at present is Emily and I and one casual employee,\" says McNally. \"We grow the grapes, make the wine, and meet the customers. We practice maximum intervention viticulture. Twelve months of mostly hard work, rewarded by the fruit that’s produced. Hand-picked, hand sorted, 100% de-stemmed into spotlessly clean stainless-steel tanks for a natural ferment. If we haven’t intervened 100 plus times before this stage, then we haven’t done our job. As Tim Rogers sang, 'And there’s nothing romantic about the hours I keep…'\"\u003c\/p\u003e\n\u003cp\u003eThe vineyards were initially established to be cane pruned, but now the century-old Poussard Method is being employed to mitigate trunk disease and increase general vine health. That came about via viticulture consultant Tim Brown who was engaged to \"bring in a new set of eyes,\" says McNally.\u003c\/p\u003e\n\u003cp\u003e\"This has paid off as we recover from the last drought event and feel more prepared for the inevitable dry seasons ahead. Shifting our view that a vineyard should fill the paddock and focus on sites that clearly survive best has been favourable to our time management. Removing unhealthy and poor yielding parts of the vineyard has been a blessing. We know where our best fruit is, years of driving around tasting grapes, looking at canopies, digging into the soil, there’s no better place to learn than in the vineyards.\"\u003c\/p\u003e\n\u003cp\u003eBeing organic, copper and sulphur are permitted for disease control, but they are used minimally, with seaweed preparations and compost employed to boost soil and vine health. Nitrogen-fixing cover crops are planted between the mid-rows, which are cultivated alternately, while weeds are mechanically removed from the under-vine area. Tractor use is kept to a minimum to avoid soil compaction.\u003c\/p\u003e\n\u003cp\u003eGiven the dry-grown nature of the vineyards, planning for the upcoming season is critical to success, with bud numbers determined by the predictions for the weather. As the year progresses, shoot thinning is determined by how that season plays out. This quest for balanced vines is true of all vineyards, but with currently no recourse to irrigation (that may change as the climate warms, but only as a mechanism for survival of the vines), careful observation and ongoing fine tuning is critical, and the results speak for themselves.\u003c\/p\u003e\n\u003cp\u003e\"The vineyards are full of vines that I describe as my motley crew, but I love them, and the fruit flavours and natural acidity are fabulous,\" says McNally. \"It is planted on soil older than dinosaurs, and we are doing our best to mitigate the changing climate. The soil and vineyard are first and foremost the most important factor behind a great wine. Tending to these vineyards is above all a passion, and it’s addictive. The heartache and hard work needed is wearing and fulfilling.\" \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 alt=\"Winemakers Ron Laughton and daughter Emily McNally\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperhillVignerons_1024x1024.jpg?v=1691319535\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperhillVignerons_1024x1024.jpg?v=1691319535\"\u003e\u003cspan\u003e\u003cstrong\u003eWinemakers Ron Laughton and daughter Emily McNally \u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eJasper Hill is a Heathcote institution and was one of the pioneers of this exciting wine region. The estate was founded by Ron and Elva Laughton in 1975 and comprises two vineyards planted on the famous Cambrian soils which are over 500 million years old. The first vintage produced was 1982. The latest 2022 vintage was their 41st.\u003c\/p\u003e\n\u003cp\u003eThe two vineyards, Emily's Paddock and Georgia's Paddock, are 1 km apart and are named after the Laughton daughters Emily and Georgia. The estate is planted primarily to shiraz and produces the iconic Jasper Hill Emily's Paddock Shiraz and Jasper Hill Georgia's Paddock Shiraz.\u003c\/p\u003e\n\u003cp\u003eThe estate is farmed using organic principles. No synthetic chemicals have ever been used in the vineyards. The low-yielding vineyards are dry grown and rely on natural rainfall only. The vines are planted on their own roots to retain purity of style, rather than grafted onto Phylloxera-resistant rootstock. The vines have a sunny, open, balanced canopy that keeps fungal diseases at bay and eliminates the need for summer pruning, leaf plucking and crop reduction. All picking and pruning is carried out by hand.  \u003c\/p\u003e\n\u003cp\u003eRon Laughton was the winemaker until 2001 when he was joined by daughter Emily. The father-daughter team jointly made the wine until 2015, when Emily started to take over. Ron officially retired in 2022 after celebrating 41 vintages at Jasper Hill.\u003c\/p\u003e\n\u003cp\u003eRon and Elva Laughton now live amongst the vines on Emily’s Paddock. Emily lives on Georgia’s Paddock vineyard with her husband Nick McNally, who helps Emily tend to the land and vines. Georgia enjoys doing most of the administrative work. A real family affair.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896853860593,"sku":"","price":350.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Jasper-Hill-Georgia_s-Paddock-Shiraz-2007-1500ml_ab2c8130-fa2f-4d92-a8af-bca07634d18e.jpg?v=1697070288"},{"product_id":"jasper-hill-georgias-paddock-shiraz-2003-1500ml","title":"Jasper Hill Georgia's Paddock Shiraz 2003 (1500ml)","description":"\u003cp\u003eJasper Hill, founded by Ron and Elva Laughton in 1975, is a Heathcote institution. The iconic Georgia's Paddock Shiraz, named after their daughter Georgia, is the archetypal Heathcote shiraz;  wonderfully rich and full-flavoured. The first vintage produced was 1982. Today, after more than 40 vintages, this wine has a long established record for ageing gracefully. Fruit is sourced from the Georgia's Paddock Vineyard, which is located on the famous Cambrian soils that are over 500 million years old.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Intense dark berry, espresso, herb garden aromas. Palate is bouyant and fresh with plenty of sweet fruit, savoury loose knit but plentiful tannins, and prominent malty vanilla notes. Finishes chocolaty, malty and long. Nice to drink now but also give some time.\"  Andrew Caillard MW (Tasted Aug 2012)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The red wines of Jasper Hill are highly regarded and much sought after, invariably selling out at cellar door and through the mailing list within a short time after release. These are wonderful wines, reflecting the very low yields and the care and attention given to them by Ron Laughton. The oak is not overdone, the fruit flavours showing Central Victoria at its best.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The drought wines had all potential to be overblown, over-tannic, over ripe monsters. Considering the extreme conditions, the wine is very well balanced, highlighting again that this is a great site. A typical yummy, sweet red berries and spices Georgia’s; bigger in mouthfeel than the ’01 or ’02. The volume is down substantially. Drink now to 20 years, maybe more.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJasper Hill\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium deep crimson. Intense dark berry, espresso, herb garden aromas. Palate is bouyant and fresh with plenty of sweet fruit, savoury loose knit but plentiful tannins, and prominent malty vanilla notes. Finishes chocolaty, malty and long. Nice to drink now but also give some time. Quite fractured. Now – 2025.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAndrew Caillard MW - 91 points (Tasted Aug 2012)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRon \u0026amp; Emily\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ron Laughton, Jasper Hill\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillRonLaughton_1024x1024.jpg?v=1691326247\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillRonLaughton_1024x1024.jpg?v=1691326247\"\u003eRon Laughton established Jasper Hill winery in Heathcote with his wife Elva in 1975. Today, the estate continues to produce some of Australia’s most compelling and sought-after wines. Ron’s background, however, is not that of a traditional vigneron.\u003c\/p\u003e\n\u003cp\u003eHe was raised on a farm on Melbourne's suburban fringe, surrounded by sheep, men who drank beer, and hard work, and from there he became a leading food technologist with one of the nation's largest dairy co-operatives. Travelling to the big milk factories in Victoria's north, he noticed something different in the landscape around Heathcote, with great potential for making wine: a strip of deep red soil, which we now know as the Cambrian soil of Heathcote.\u003c\/p\u003e\n\u003cp\u003eThe thought of growing grapes and making wine had been in the back of Ron’s mind for a while and so he pounced when he saw a 'for sale' sign on an eight-acre shiraz vineyard while he was driving through the area. That land became what is now referred to as Emily’s Paddock, named after Ron and Elva’s eldest daughter. More than 45 years on, Ron is widely acknowledged for establishing and shaping Heathcote wine region and as one of the pioneers of the biodynamic movement and use of organic techniques in Australian viticulture. In 2006, Ron was inducted into the MFWF Legends Hall of Fame.\u003c\/p\u003e\n\u003cp\u003e\"The reason I got into this industry was because I like messing about and making things. After a childhood on a farm, training in science and spending my early career in the food industry, grape-growing, winemaking, and building and operating my own small business was a great fit for me; it required a combination of these many skills. Maybe it's in the genes as well. My maternal forebears were Scottish horticulturalists and raspberry growers in the Yarra Valley.\"  Ron Laughton\u003c\/p\u003e\n\u003cp\u003eIn 2022 Ron officially retired after celebrating 41 vintages at Jasper Hill. Today, Ron and Elva live amongst the vines on Emily’s Paddock, and their daughter Emily McNally is now in charge.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe above text is taken from 'Five minutes with a Legend: Ron Laughton', melbournefoodandwine.com.au \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJasper Hill’s Ron and Elva Laughton have officially retired after 41 vintages and their daughter Emily McNally is now in charge, together with her husband Nick. But Ron and Elva’s low-intervention approach to their métier continues in the shape of their daughter. The vineyard is unirrigated and certified organic. There is a complete absence of interest in pumping up the grape yields, or extending the plantings to ramp up production.\u003c\/p\u003e\n\u003cp\u003eEmily’s own wine is a shiraz named Occam’s Razor, made from bought-in grapes, and first produced in the 2001 vintage. Emily and her close friend Georgia Roberts also produce an excellent white wine also made from other people’s fruit: Lo Stesso Fiano.\u003c\/p\u003e\n\u003cp\u003eBut the main task is running Jasper Hill, which recently celebrated its 41st vintage, together with husband Nick who Emily describes as fulfilling a similar role to her mother Elva’s in relation to Ron.\u003c\/p\u003e\n\u003cp\u003e\"Dad was the one who was always the public face of Jasper Hill but Mum was a very important integral part of the business. She was involved in the vineyard, winery, cellar door, looking after customers and so on. Nick does that role in reverse for me. I couldn’t do what I do without him.\" They’re also raising two children, presently aged nine and eleven.\u003c\/p\u003e\n\u003cp\u003eTaking over a vineyard and winery from parents isn’t unusual these days. \"I’m taking over the winemaking role more and more. It’s been a long, slow process. 2015 was the first year I really started taking over. Mum and Dad were travelling in Europe, expecting to be home for vintage, but I had everything picked before they got back. The grapes couldn’t wait.\" The resulting 2015 Georgia’s Paddock Shiraz made it into Wine Spectator’s annual Top 100 Wines feature. \"So that helped!\"\u003c\/p\u003e\n\u003cp\u003eEmily is not qualified in oenology: she commenced a winemaking degree in 2003 which she didn’t finish. She trained as a primary school teacher, travelled the world and returned home in 2001, but she’s been 'doing stuff' in the vineyard and winery since she was a child.\u003c\/p\u003e\n\u003cp\u003e\"I didn’t grow up thinking I was going to be a winemaker. Second and third generation winemaker friends like Liam Anderson (of Wild Duck Creek) and Simon Osicka (of Paul Osicka Wines), their desire for a wine career was greater than mine. I came into the business wanting to see the family business remain the family business, and I’ve grown to love it more and more. I’ve got friends who can remember all the significant wines they’ve drunk, and where and when, but I don’t remember those details, although I’ve had plenty of great wines. It’s the experience that matters most…who you’re with and where you were.\"\u003c\/p\u003e\n\u003cp\u003eWill there be any big changes at Jasper Hill?\u003c\/p\u003e\n\u003cp\u003e\"I don’t want to fix what’s not broken,\" says Emily, at the same time acknowledging that although her parents have retired they’ll probably continue to 'micro-manage' the place.\u003c\/p\u003e\n\u003cp\u003eThe Laughtons do things their own way. They stay much the same while the region is blooming with vineyards and wineries. \"We’ve just got our first set of traffic lights in town.\" It’s not like the Yarra Valley.\u003c\/p\u003e\n\u003cp\u003e\"I like that about Heathcote. The majority of visitors come prepared; they come to see us on purpose, they make appointments.\" They don’t just wander in by chance. \"They have genuine interest. They want to taste and they want to learn.\"\u003c\/p\u003e\n\u003cp\u003eI notice that the website mentions Jasper Hill is organic, but not biodynamic. It used to be biodynamic. Says Emily: \"I’m not religious in any way. There were some things in biodynamics I found difficult to comprehend. Biodynamics is good because it’s on the back of organic. It’s organics that is the good thing. If people using biodynamics make good wine it’s because they are so attentive to what they do. If I got sick I wouldn’t go to a naturopath, I’d see a doctor.\"\u003c\/p\u003e\n\u003cp\u003eWhile 2022 has been a godsend, with high quality wine and plenty of it, and the vines in good health, there have been several difficult years for Jasper Hill. Successive dry seasons resulted in poor yields and stressed-out vines. The unirrigated status of the 22 hectares of vineyards, which has been a cornerstone of the Jasper Hill philosophy, is now being questioned.\u003c\/p\u003e\n\u003cp\u003e\"We made a Georgia \u0026amp; Friends Shiraz in 2020, with some bought-in fruit, because our yields were so low. 2021 was a very small vintage too, because we had to spare the vines.\" After a drought, it’s normal to prune hard so that the vines don’t have to carry a normal load the following season while their reserves are depleted. \"Then 2022 was ‘Woo-hoo!’ A good quantity of wine and the vineyard is looking better than it has for years.\"\u003c\/p\u003e\n\u003cp\u003eHowever, the experience of the 2019 and ‘20 summers prompted Emily to put a dam in. \"If we have another summer like that, I need to keep the vines alive. I wouldn’t be irrigating to increase the yields, but to save the vines. So we don’t have another two years when we have to prune them back hard. We haven’t put irrigation in yet, but it’s possible we could do it in the future. There will be more dry seasons to come.\"\u003c\/p\u003e\n\u003cp\u003eDoes she have a philosophical opposition to irrigating vines? \"I’d rather avoid it if I can. I see wine as a luxury item. We don’t need it to survive. What we do need is clean water and healthy food. Wine is a precious luxury. I have issues with irrigators who irrigate irresponsibly. We have to be responsible with our water.\"\u003c\/p\u003e\n\u003cp\u003eAmen to that. Keep it simple; try to make do with what nature gives you; don’t interfere if you don’t have to. Don’t fix what’s not broken.\u003c\/p\u003e\n\u003cp\u003eIt’s all part of the down-to-earth Jasper Hill way.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe above text is taken from an article by Huon Hooke in The Real Review\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\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\/JasperHillGeorgia_sPaddockVineyard_1024x1024.jpg?v=1691310244\" alt=\"Jasper Hill Georgia's Paddock Vineyard\"\u003eJasper Hill Georgia's Paddock Vineyard, with Mt Ida in the background\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe two Jasper Hill vineyards, Georgia's Paddock and Emily's Paddock, are named after the Laughton daughters Georgia and Emily. The vineyards are 1 km apart and are both situated on elevated hillsides at an altitude of 320 metres. Although Heathcote is certainly an arid region, the vineyards are unirrigated (dry grown) and rely on natural rainfall only. No synthetic chemicals have ever been used in the vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBoth vineyards are on the famous Cambrian soils, derived from 5000\/60 million-year-old Cambrian period basaltic rock. \u003c\/span\u003e\u003cspan\u003eThey are quite rare in the world because of their great age. In Heathcote they are unusually deep (up to 4 metres), rusty red coloured, well drained, gravelly loams on undulating hillsides, with good moisture retention capabilities. \u003c\/span\u003e\u003cspan\u003eOccurring in a narrow, non-contiguous strip between two north\/south running faults, they are typically only a few hundred metres wide. The faults give rise to complex mineralogy within the soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyards are planted on their own roots to retain purity of style, rather than grafted onto Phylloxera-resistant American non-vinifera rootstock. The vines have a sunny, open, balanced canopy that keeps fungal diseases at bay and eliminates the need for summer pruning, leaf plucking and crop reduction. All picking and pruning is carried out by hand. \u003c\/p\u003e\n\u003cp\u003eGeorgia’s Paddock is thirteen hectares in size and is planted to 9 ha of Shiraz, 2.1 ha of Riesling, 1 ha of Nebbiolo and 0.9 ha of Fiano (grafted onto viognier). The Shiraz and Riesling were planted in 1975\/76 with further small plantings added after the vineyard was ravaged by bushfire in 1987, while the Nebbiolo was planted in 1993. Georgia’s Paddock fruit goes into Jasper Hill Shiraz, Riesling and Nebbiolo under that vineyard designate, and the Fiano goes into the Lo Stesso label which Emily makes with her winemaker friend Georgia Roberts. \u003cspan data-mce-fragment=\"1\"\u003eThe vines yield an average of 3 tonnes\/hectare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEmily’s Paddock is three hectares in size and is planted primarily to Shiraz with around five percent planted to Cabernet Franc. The vines were planted as foundation blocks in 1975\/76. The vines yield an average of 2 tonnes\/hectare. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGeorgia’s Paddock has a NW aspect and the classic deep soil, while Emily’s Paddock has a NE aspect and shallower soil. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe text below is taken from an article that appeared in Young Gun of Wine \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJasper Hill is one of the great foundation stones of Victoria’s Heathcote wine region, with Ron and Elva Laughton not just making iconic wines from the russet Cambrian soils but also being somewhat of a leader in low-impact viticulture. Today, Nick McNally tends to the land and vines along with his wife Emily – Ron and Elva’s daughter – who makes the wines. The vineyards are named after the Laughton daughters, Emily and Georgia.\u003c\/p\u003e\n\u003cp\u003e\"We are fortunate that our vineyards are in that right spot,\" says McNally. \"Central to the region of Heathcote, slightly elevated from the township, which was built along the creek line, protected in part from the ridge running up to Mt Ida on the east and the remnants of another ridge line to the west. Each of these ridges runs north to south …both are fault lines. Dating back to the Cambrian era when volcanoes laid down rock, which after millions of years of weathering is now our top and subsoils, rich in minerals and rather deep in areas, making it ideal for our hero of the region, shiraz.\"\u003c\/p\u003e\n\u003cp\u003eBiodynamic practices were long a feature of the farming at Jasper Hill, but the focus now is on organics, but more importantly it is on farming methods that have been honed over the decades. \"Our farming practices are an evolution of what has been learnt over 40 plus years,\" McNally says. \"In the beginning, there was Ron, Elva, Emily, Georgia, a few dogs, chickens and a goat. The climate was somewhat stable, with the ebbs and flows of floods and droughts typical for Australia. …There was an understanding that the soil had to remain healthy. So, no synthetic herbicides were used. Mulch and compost were collected, made and applied by hand.\"\u003c\/p\u003e\n\u003cp\u003eIt’s a simple reflection, an unassuming one perhaps, but that’s very much how McNally views the management of the 100 or so hectares of land and 20-odd hectares of vines. With all that has been learnt, their education about the land is an ongoing one, and though seemingly long, that 40-year survey is a blip in the history of wine growing. He is also wary about throwing around words that might put \"a green halo on things\".\u003c\/p\u003e\n\u003cp\u003e\"Greenwashing is a problem, which we are strongly opposing,\" says McNally. \"As our industry practises come into question, we to have to be honest with how we operate. We are keen at looking into new ideas for our farm to lower the impact. We have solar power, and I drive to work in an electric car. I’m waiting for an electric tractor to become affordable and available, just as I will replace the forklift one day soon with electric. We only use tank water for the winery, our vineyards are unirrigated. To scare birds, we replaced gas guns and vineyard laps in vehicles with drones and lasers. …We’re also in talks with the glass producer to make the same shaped bottle we use in a lighter version… More will happen in the future… the list goes on.\"\u003c\/p\u003e\n\u003cp\u003eThe non-vineyard land is also gradually being restored, with trees being replanted as time allows and livestock no longer run across the property. It has been a decade now without grazing, with nature being allowed to retake the land. \"Trees are growing, waterways are flowing; it’s such a small area but the impact is heart-warming,\" says McNally.\u003c\/p\u003e\n\u003cp\u003eWith Ron and Elva Laughton now officially retired, the property is now run by the next generation, with a small contract team for pruning, shoot thinning and picking. \"Jasper Hill at present is Emily and I and one casual employee,\" says McNally. \"We grow the grapes, make the wine, and meet the customers. We practice maximum intervention viticulture. Twelve months of mostly hard work, rewarded by the fruit that’s produced. Hand-picked, hand sorted, 100% de-stemmed into spotlessly clean stainless-steel tanks for a natural ferment. If we haven’t intervened 100 plus times before this stage, then we haven’t done our job. As Tim Rogers sang, 'And there’s nothing romantic about the hours I keep…'\"\u003c\/p\u003e\n\u003cp\u003eThe vineyards were initially established to be cane pruned, but now the century-old Poussard Method is being employed to mitigate trunk disease and increase general vine health. That came about via viticulture consultant Tim Brown who was engaged to \"bring in a new set of eyes,\" says McNally.\u003c\/p\u003e\n\u003cp\u003e\"This has paid off as we recover from the last drought event and feel more prepared for the inevitable dry seasons ahead. Shifting our view that a vineyard should fill the paddock and focus on sites that clearly survive best has been favourable to our time management. Removing unhealthy and poor yielding parts of the vineyard has been a blessing. We know where our best fruit is, years of driving around tasting grapes, looking at canopies, digging into the soil, there’s no better place to learn than in the vineyards.\"\u003c\/p\u003e\n\u003cp\u003eBeing organic, copper and sulphur are permitted for disease control, but they are used minimally, with seaweed preparations and compost employed to boost soil and vine health. Nitrogen-fixing cover crops are planted between the mid-rows, which are cultivated alternately, while weeds are mechanically removed from the under-vine area. Tractor use is kept to a minimum to avoid soil compaction.\u003c\/p\u003e\n\u003cp\u003eGiven the dry-grown nature of the vineyards, planning for the upcoming season is critical to success, with bud numbers determined by the predictions for the weather. As the year progresses, shoot thinning is determined by how that season plays out. This quest for balanced vines is true of all vineyards, but with currently no recourse to irrigation (that may change as the climate warms, but only as a mechanism for survival of the vines), careful observation and ongoing fine tuning is critical, and the results speak for themselves.\u003c\/p\u003e\n\u003cp\u003e\"The vineyards are full of vines that I describe as my motley crew, but I love them, and the fruit flavours and natural acidity are fabulous,\" says McNally. \"It is planted on soil older than dinosaurs, and we are doing our best to mitigate the changing climate. The soil and vineyard are first and foremost the most important factor behind a great wine. Tending to these vineyards is above all a passion, and it’s addictive. The heartache and hard work needed is wearing and fulfilling.\" \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 alt=\"Winemakers Ron Laughton and daughter Emily McNally\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperhillVignerons_1024x1024.jpg?v=1691319535\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperhillVignerons_1024x1024.jpg?v=1691319535\"\u003e\u003cspan\u003e\u003cstrong\u003eWinemakers Ron Laughton and daughter Emily McNally \u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eJasper Hill is a Heathcote institution and was one of the pioneers of this exciting wine region. The estate was founded by Ron and Elva Laughton in 1975 and comprises two vineyards planted on the famous Cambrian soils which are over 500 million years old. The first vintage produced was 1982. The latest 2022 vintage was their 41st.\u003c\/p\u003e\n\u003cp\u003eThe two vineyards, Emily's Paddock and Georgia's Paddock, are 1 km apart and are named after the Laughton daughters Emily and Georgia. The estate is planted primarily to shiraz and produces the iconic Jasper Hill Emily's Paddock Shiraz and Jasper Hill Georgia's Paddock Shiraz.\u003c\/p\u003e\n\u003cp\u003eThe estate is farmed using organic principles. No synthetic chemicals have ever been used in the vineyards. The low-yielding vineyards are dry grown and rely on natural rainfall only. The vines are planted on their own roots to retain purity of style, rather than grafted onto Phylloxera-resistant rootstock. The vines have a sunny, open, balanced canopy that keeps fungal diseases at bay and eliminates the need for summer pruning, leaf plucking and crop reduction. All picking and pruning is carried out by hand.  \u003c\/p\u003e\n\u003cp\u003eRon Laughton was the winemaker until 2001 when he was joined by daughter Emily. The father-daughter team jointly made the wine until 2015, when Emily started to take over. Ron officially retired in 2022 after celebrating 41 vintages at Jasper Hill.\u003c\/p\u003e\n\u003cp\u003eRon and Elva Laughton now live amongst the vines on Emily’s Paddock. Emily lives on Georgia’s Paddock vineyard with her husband Nick McNally, who helps Emily tend to the land and vines. Georgia enjoys doing most of the administrative work. A real family affair.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896853893361,"sku":"","price":380.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Jasper-Hill-Georgia_s-Paddock-Shiraz-2003-1500ml_9fd87f78-ed64-459b-b27c-08819e74b64c.jpg?v=1697069965"},{"product_id":"jasper-hill-georgias-paddock-shiraz-1992-1500ml","title":"Jasper Hill Georgia's Paddock Shiraz 1992 (1500ml)","description":"\u003cp\u003eJasper Hill, founded by Ron and Elva Laughton in 1975, is a Heathcote institution. The iconic Georgia's Paddock Shiraz, named after their daughter Georgia, is the archetypal Heathcote shiraz;  wonderfully rich and full-flavoured. The first vintage produced was 1982. Today, after more than 40 vintages, this wine has a long established record for ageing gracefully. Fruit is sourced from the Georgia's Paddock Vineyard, which is located on the famous Cambrian soils that are over 500 million years old.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Generously proportioned wine with lovely developed redcurrant, mocha flavours, fine looseknit graphite tannins and underlying roasted walnut notes. Finishes chalky\/ leafy firm with an inky plume. Very attractive wine.\"  Andrew Caillard MW (Tasted Aug 2017)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The red wines of Jasper Hill are highly regarded and much sought after, invariably selling out at cellar door and through the mailing list within a short time after release. These are wonderful wines, reflecting the very low yields and the care and attention given to them by Ron Laughton. The oak is not overdone, the fruit flavours showing Central Victoria at its best.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Another great vintage! It sounds monotonous, but this wine again exhibits the typical depth of colour and power that has become a hallmark of Georgia’s Paddock Shiraz. Dense crimson, with full ripe red berries (cassis) and spices, high natural acidity and balanced noble tannic structure. Drink from now until 2005.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJasper Hill\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium deep crimson. Expressive Red currant mocha aromas with waxy lanolin mocha coal dust notes. Generously proportioned wine with lovely developed redcurrant, mocha flavours, fine looseknit graphite tannins and underlying roasted walnut notes. Finishes chalky\/ leafy firm with an inky plume. Very attractive wine. Now – 2025.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAndrew Caillard MW - 95 points (Tasted Aug 2017)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRon \u0026amp; Emily\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Ron Laughton, Jasper Hill\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillRonLaughton_1024x1024.jpg?v=1691326247\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillRonLaughton_1024x1024.jpg?v=1691326247\"\u003eRon Laughton established Jasper Hill winery in Heathcote with his wife Elva in 1975. Today, the estate continues to produce some of Australia’s most compelling and sought-after wines. Ron’s background, however, is not that of a traditional vigneron.\u003c\/p\u003e\n\u003cp\u003eHe was raised on a farm on Melbourne's suburban fringe, surrounded by sheep, men who drank beer, and hard work, and from there he became a leading food technologist with one of the nation's largest dairy co-operatives. Travelling to the big milk factories in Victoria's north, he noticed something different in the landscape around Heathcote, with great potential for making wine: a strip of deep red soil, which we now know as the Cambrian soil of Heathcote.\u003c\/p\u003e\n\u003cp\u003eThe thought of growing grapes and making wine had been in the back of Ron’s mind for a while and so he pounced when he saw a 'for sale' sign on an eight-acre shiraz vineyard while he was driving through the area. That land became what is now referred to as Emily’s Paddock, named after Ron and Elva’s eldest daughter. More than 45 years on, Ron is widely acknowledged for establishing and shaping Heathcote wine region and as one of the pioneers of the biodynamic movement and use of organic techniques in Australian viticulture. In 2006, Ron was inducted into the MFWF Legends Hall of Fame.\u003c\/p\u003e\n\u003cp\u003e\"The reason I got into this industry was because I like messing about and making things. After a childhood on a farm, training in science and spending my early career in the food industry, grape-growing, winemaking, and building and operating my own small business was a great fit for me; it required a combination of these many skills. Maybe it's in the genes as well. My maternal forebears were Scottish horticulturalists and raspberry growers in the Yarra Valley.\"  Ron Laughton\u003c\/p\u003e\n\u003cp\u003eIn 2022 Ron officially retired after celebrating 41 vintages at Jasper Hill. Today, Ron and Elva live amongst the vines on Emily’s Paddock, and their daughter Emily McNally is now in charge.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe above text is taken from 'Five minutes with a Legend: Ron Laughton', melbournefoodandwine.com.au \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillEmilyMcNally._1024x1024.jpg?v=1691328425\" alt=\"Emily McNally, Jasper Hill\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillEmilyMcNally._1024x1024.jpg?v=1691328425\"\u003e\u003c\/strong\u003eJasper Hill’s Ron and Elva Laughton have officially retired after 41 vintages and their daughter Emily McNally is now in charge, together with her husband Nick. But Ron and Elva’s low-intervention approach to their métier continues in the shape of their daughter. The vineyard is unirrigated and certified organic. There is a complete absence of interest in pumping up the grape yields, or extending the plantings to ramp up production.\u003c\/p\u003e\n\u003cp\u003eEmily’s own wine is a shiraz named Occam’s Razor, made from bought-in grapes, and first produced in the 2001 vintage. Emily and her close friend Georgia Roberts also produce an excellent white wine also made from other people’s fruit: Lo Stesso Fiano.\u003c\/p\u003e\n\u003cp\u003eBut the main task is running Jasper Hill, which recently celebrated its 41st vintage, together with husband Nick who Emily describes as fulfilling a similar role to her mother Elva’s in relation to Ron.\u003c\/p\u003e\n\u003cp\u003e\"Dad was the one who was always the public face of Jasper Hill but Mum was a very important integral part of the business. She was involved in the vineyard, winery, cellar door, looking after customers and so on. Nick does that role in reverse for me. I couldn’t do what I do without him.\" They’re also raising two children, presently aged nine and eleven.\u003c\/p\u003e\n\u003cp\u003eTaking over a vineyard and winery from parents isn’t unusual these days. \"I’m taking over the winemaking role more and more. It’s been a long, slow process. 2015 was the first year I really started taking over. Mum and Dad were travelling in Europe, expecting to be home for vintage, but I had everything picked before they got back. The grapes couldn’t wait.\" The resulting 2015 Georgia’s Paddock Shiraz made it into Wine Spectator’s annual Top 100 Wines feature. \"So that helped!\"\u003c\/p\u003e\n\u003cp\u003eEmily is not qualified in oenology: she commenced a winemaking degree in 2003 which she didn’t finish. She trained as a primary school teacher, travelled the world and returned home in 2001, but she’s been 'doing stuff' in the vineyard and winery since she was a child.\u003c\/p\u003e\n\u003cp\u003e\"I didn’t grow up thinking I was going to be a winemaker. Second and third generation winemaker friends like Liam Anderson (of Wild Duck Creek) and Simon Osicka (of Paul Osicka Wines), their desire for a wine career was greater than mine. I came into the business wanting to see the family business remain the family business, and I’ve grown to love it more and more. I’ve got friends who can remember all the significant wines they’ve drunk, and where and when, but I don’t remember those details, although I’ve had plenty of great wines. It’s the experience that matters most…who you’re with and where you were.\"\u003c\/p\u003e\n\u003cp\u003eWill there be any big changes at Jasper Hill?\u003c\/p\u003e\n\u003cp\u003e\"I don’t want to fix what’s not broken,\" says Emily, at the same time acknowledging that although her parents have retired they’ll probably continue to 'micro-manage' the place.\u003c\/p\u003e\n\u003cp\u003eThe Laughtons do things their own way. They stay much the same while the region is blooming with vineyards and wineries. \"We’ve just got our first set of traffic lights in town.\" It’s not like the Yarra Valley.\u003c\/p\u003e\n\u003cp\u003e\"I like that about Heathcote. The majority of visitors come prepared; they come to see us on purpose, they make appointments.\" They don’t just wander in by chance. \"They have genuine interest. They want to taste and they want to learn.\"\u003c\/p\u003e\n\u003cp\u003eI notice that the website mentions Jasper Hill is organic, but not biodynamic. It used to be biodynamic. Says Emily: \"I’m not religious in any way. There were some things in biodynamics I found difficult to comprehend. Biodynamics is good because it’s on the back of organic. It’s organics that is the good thing. If people using biodynamics make good wine it’s because they are so attentive to what they do. If I got sick I wouldn’t go to a naturopath, I’d see a doctor.\"\u003c\/p\u003e\n\u003cp\u003eWhile 2022 has been a godsend, with high quality wine and plenty of it, and the vines in good health, there have been several difficult years for Jasper Hill. Successive dry seasons resulted in poor yields and stressed-out vines. The unirrigated status of the 22 hectares of vineyards, which has been a cornerstone of the Jasper Hill philosophy, is now being questioned.\u003c\/p\u003e\n\u003cp\u003e\"We made a Georgia \u0026amp; Friends Shiraz in 2020, with some bought-in fruit, because our yields were so low. 2021 was a very small vintage too, because we had to spare the vines.\" After a drought, it’s normal to prune hard so that the vines don’t have to carry a normal load the following season while their reserves are depleted. \"Then 2022 was ‘Woo-hoo!’ A good quantity of wine and the vineyard is looking better than it has for years.\"\u003c\/p\u003e\n\u003cp\u003eHowever, the experience of the 2019 and ‘20 summers prompted Emily to put a dam in. \"If we have another summer like that, I need to keep the vines alive. I wouldn’t be irrigating to increase the yields, but to save the vines. So we don’t have another two years when we have to prune them back hard. We haven’t put irrigation in yet, but it’s possible we could do it in the future. There will be more dry seasons to come.\"\u003c\/p\u003e\n\u003cp\u003eDoes she have a philosophical opposition to irrigating vines? \"I’d rather avoid it if I can. I see wine as a luxury item. We don’t need it to survive. What we do need is clean water and healthy food. Wine is a precious luxury. I have issues with irrigators who irrigate irresponsibly. We have to be responsible with our water.\"\u003c\/p\u003e\n\u003cp\u003eAmen to that. Keep it simple; try to make do with what nature gives you; don’t interfere if you don’t have to. Don’t fix what’s not broken.\u003c\/p\u003e\n\u003cp\u003eIt’s all part of the down-to-earth Jasper Hill way.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe above text is taken from an article by Huon Hooke in The Real Review\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\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\/JasperHillGeorgia_sPaddockVineyard_1024x1024.jpg?v=1691310244\" alt=\"Jasper Hill Georgia's Paddock Vineyard\"\u003eJasper Hill Georgia's Paddock Vineyard, with Mt Ida in the background\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe two Jasper Hill vineyards, Georgia's Paddock and Emily's Paddock, are named after the Laughton daughters Georgia and Emily. The vineyards are 1 km apart and are both situated on elevated hillsides at an altitude of 320 metres. Although Heathcote is certainly an arid region, the vineyards are unirrigated (dry grown) and rely on natural rainfall only. No synthetic chemicals have ever been used in the vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBoth vineyards are on the famous Cambrian soils, derived from 5000\/60 million-year-old Cambrian period basaltic rock. \u003c\/span\u003e\u003cspan\u003eThey are quite rare in the world because of their great age. In Heathcote they are unusually deep (up to 4 metres), rusty red coloured, well drained, gravelly loams on undulating hillsides, with good moisture retention capabilities. \u003c\/span\u003e\u003cspan\u003eOccurring in a narrow, non-contiguous strip between two north\/south running faults, they are typically only a few hundred metres wide. The faults give rise to complex mineralogy within the soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyards are planted on their own roots to retain purity of style, rather than grafted onto Phylloxera-resistant American non-vinifera rootstock. The vines have a sunny, open, balanced canopy that keeps fungal diseases at bay and eliminates the need for summer pruning, leaf plucking and crop reduction. All picking and pruning is carried out by hand. \u003c\/p\u003e\n\u003cp\u003eGeorgia’s Paddock is thirteen hectares in size and is planted to 9 ha of Shiraz, 2.1 ha of Riesling, 1 ha of Nebbiolo and 0.9 ha of Fiano (grafted onto viognier). The Shiraz and Riesling were planted in 1975\/76 with further small plantings added after the vineyard was ravaged by bushfire in 1987, while the Nebbiolo was planted in 1993. Georgia’s Paddock fruit goes into Jasper Hill Shiraz, Riesling and Nebbiolo under that vineyard designate, and the Fiano goes into the Lo Stesso label which Emily makes with her winemaker friend Georgia Roberts. \u003cspan data-mce-fragment=\"1\"\u003eThe vines yield an average of 3 tonnes\/hectare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEmily’s Paddock is three hectares in size and is planted primarily to Shiraz with around five percent planted to Cabernet Franc. The vines were planted as foundation blocks in 1975\/76. The vines yield an average of 2 tonnes\/hectare. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGeorgia’s Paddock has a NW aspect and the classic deep soil, while Emily’s Paddock has a NE aspect and shallower soil. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe text below is taken from an article that appeared in Young Gun of Wine \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJasper Hill is one of the great foundation stones of Victoria’s Heathcote wine region, with Ron and Elva Laughton not just making iconic wines from the russet Cambrian soils but also being somewhat of a leader in low-impact viticulture. Today, Nick McNally tends to the land and vines along with his wife Emily – Ron and Elva’s daughter – who makes the wines. The vineyards are named after the Laughton daughters, Emily and Georgia.\u003c\/p\u003e\n\u003cp\u003e\"We are fortunate that our vineyards are in that right spot,\" says McNally. \"Central to the region of Heathcote, slightly elevated from the township, which was built along the creek line, protected in part from the ridge running up to Mt Ida on the east and the remnants of another ridge line to the west. Each of these ridges runs north to south …both are fault lines. Dating back to the Cambrian era when volcanoes laid down rock, which after millions of years of weathering is now our top and subsoils, rich in minerals and rather deep in areas, making it ideal for our hero of the region, shiraz.\"\u003c\/p\u003e\n\u003cp\u003eBiodynamic practices were long a feature of the farming at Jasper Hill, but the focus now is on organics, but more importantly it is on farming methods that have been honed over the decades. \"Our farming practices are an evolution of what has been learnt over 40 plus years,\" McNally says. \"In the beginning, there was Ron, Elva, Emily, Georgia, a few dogs, chickens and a goat. The climate was somewhat stable, with the ebbs and flows of floods and droughts typical for Australia. …There was an understanding that the soil had to remain healthy. So, no synthetic herbicides were used. Mulch and compost were collected, made and applied by hand.\"\u003c\/p\u003e\n\u003cp\u003eIt’s a simple reflection, an unassuming one perhaps, but that’s very much how McNally views the management of the 100 or so hectares of land and 20-odd hectares of vines. With all that has been learnt, their education about the land is an ongoing one, and though seemingly long, that 40-year survey is a blip in the history of wine growing. He is also wary about throwing around words that might put \"a green halo on things\".\u003c\/p\u003e\n\u003cp\u003e\"Greenwashing is a problem, which we are strongly opposing,\" says McNally. \"As our industry practises come into question, we to have to be honest with how we operate. We are keen at looking into new ideas for our farm to lower the impact. We have solar power, and I drive to work in an electric car. I’m waiting for an electric tractor to become affordable and available, just as I will replace the forklift one day soon with electric. We only use tank water for the winery, our vineyards are unirrigated. To scare birds, we replaced gas guns and vineyard laps in vehicles with drones and lasers. …We’re also in talks with the glass producer to make the same shaped bottle we use in a lighter version… More will happen in the future… the list goes on.\"\u003c\/p\u003e\n\u003cp\u003eThe non-vineyard land is also gradually being restored, with trees being replanted as time allows and livestock no longer run across the property. It has been a decade now without grazing, with nature being allowed to retake the land. \"Trees are growing, waterways are flowing; it’s such a small area but the impact is heart-warming,\" says McNally.\u003c\/p\u003e\n\u003cp\u003eWith Ron and Elva Laughton now officially retired, the property is now run by the next generation, with a small contract team for pruning, shoot thinning and picking. \"Jasper Hill at present is Emily and I and one casual employee,\" says McNally. \"We grow the grapes, make the wine, and meet the customers. We practice maximum intervention viticulture. Twelve months of mostly hard work, rewarded by the fruit that’s produced. Hand-picked, hand sorted, 100% de-stemmed into spotlessly clean stainless-steel tanks for a natural ferment. If we haven’t intervened 100 plus times before this stage, then we haven’t done our job. As Tim Rogers sang, 'And there’s nothing romantic about the hours I keep…'\"\u003c\/p\u003e\n\u003cp\u003eThe vineyards were initially established to be cane pruned, but now the century-old Poussard Method is being employed to mitigate trunk disease and increase general vine health. That came about via viticulture consultant Tim Brown who was engaged to \"bring in a new set of eyes,\" says McNally.\u003c\/p\u003e\n\u003cp\u003e\"This has paid off as we recover from the last drought event and feel more prepared for the inevitable dry seasons ahead. Shifting our view that a vineyard should fill the paddock and focus on sites that clearly survive best has been favourable to our time management. Removing unhealthy and poor yielding parts of the vineyard has been a blessing. We know where our best fruit is, years of driving around tasting grapes, looking at canopies, digging into the soil, there’s no better place to learn than in the vineyards.\"\u003c\/p\u003e\n\u003cp\u003eBeing organic, copper and sulphur are permitted for disease control, but they are used minimally, with seaweed preparations and compost employed to boost soil and vine health. Nitrogen-fixing cover crops are planted between the mid-rows, which are cultivated alternately, while weeds are mechanically removed from the under-vine area. Tractor use is kept to a minimum to avoid soil compaction.\u003c\/p\u003e\n\u003cp\u003eGiven the dry-grown nature of the vineyards, planning for the upcoming season is critical to success, with bud numbers determined by the predictions for the weather. As the year progresses, shoot thinning is determined by how that season plays out. This quest for balanced vines is true of all vineyards, but with currently no recourse to irrigation (that may change as the climate warms, but only as a mechanism for survival of the vines), careful observation and ongoing fine tuning is critical, and the results speak for themselves.\u003c\/p\u003e\n\u003cp\u003e\"The vineyards are full of vines that I describe as my motley crew, but I love them, and the fruit flavours and natural acidity are fabulous,\" says McNally. \"It is planted on soil older than dinosaurs, and we are doing our best to mitigate the changing climate. The soil and vineyard are first and foremost the most important factor behind a great wine. Tending to these vineyards is above all a passion, and it’s addictive. The heartache and hard work needed is wearing and fulfilling.\" \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 alt=\"Winemakers Ron Laughton and daughter Emily McNally\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperhillVignerons_1024x1024.jpg?v=1691319535\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperhillVignerons_1024x1024.jpg?v=1691319535\"\u003e\u003cspan\u003e\u003cstrong\u003eWinemakers Ron Laughton and daughter Emily McNally \u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eJasper Hill is a Heathcote institution and was one of the pioneers of this exciting wine region. The estate was founded by Ron and Elva Laughton in 1975 and comprises two vineyards planted on the famous Cambrian soils which are over 500 million years old. The first vintage produced was 1982. The latest 2022 vintage was their 41st.\u003c\/p\u003e\n\u003cp\u003eThe two vineyards, Emily's Paddock and Georgia's Paddock, are 1 km apart and are named after the Laughton daughters Emily and Georgia. The estate is planted primarily to shiraz and produces the iconic Jasper Hill Emily's Paddock Shiraz and Jasper Hill Georgia's Paddock Shiraz.\u003c\/p\u003e\n\u003cp\u003eThe estate is farmed using organic principles. No synthetic chemicals have ever been used in the vineyards. The low-yielding vineyards are dry grown and rely on natural rainfall only. The vines are planted on their own roots to retain purity of style, rather than grafted onto Phylloxera-resistant rootstock. The vines have a sunny, open, balanced canopy that keeps fungal diseases at bay and eliminates the need for summer pruning, leaf plucking and crop reduction. All picking and pruning is carried out by hand.  \u003c\/p\u003e\n\u003cp\u003eRon Laughton was the winemaker until 2001 when he was joined by daughter Emily. The father-daughter team jointly made the wine until 2015, when Emily started to take over. Ron officially retired in 2022 after celebrating 41 vintages at Jasper Hill.\u003c\/p\u003e\n\u003cp\u003eRon and Elva Laughton now live amongst the vines on Emily’s Paddock. Emily lives on Georgia’s Paddock vineyard with her husband Nick McNally, who helps Emily tend to the land and vines. Georgia enjoys doing most of the administrative work. A real family affair.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896853926129,"sku":"","price":450.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Jasper-Hill-Georgia_s-Paddock-Shiraz-1992-1500ml_82c6d35f-071b-417b-b23a-bdf741b5fd4b.jpg?v=1697068233"},{"product_id":"jasper-hill-georgias-paddock-shiraz-1991-1500ml","title":"Jasper Hill Georgia's Paddock Shiraz 1991 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eJasper Hill, founded by Ron and Elva Laughton in 1975, is a Heathcote institution. The iconic Georgia's Paddock Shiraz, named after their daughter Georgia, is the archetypal Heathcote shiraz;  wonderfully rich and full-flavoured. The first vintage produced was 1982. Today, after more than 40 vintages, this wine has a long established record for ageing gracefully. Fruit is sourced from the Georgia's Paddock Vineyard, which is located on the famous Cambrian soils that are over 500 million years old.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Still fresh and sweet fruited with developed roasted coffee. Roasted walnut flavours and fine plentiful looseknit velvety tannins. Finishes graphite firm. Still in very good order but drink soon.\"  Andrew Caillard MW (Tasted Aug 2017)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The red wines of Jasper Hill are highly regarded and much sought after, invariably selling out at cellar door and through the mailing list within a short time after release. These are wonderful wines, reflecting the very low yields and the care and attention given to them by Ron Laughton. The oak is not overdone, the fruit flavours showing Central Victoria at its best.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"In every sense a classic Georgia’s, from its obvious colour depth through to its lingering full finish. Deep crimson red, with rich ripe aromas of red berries and blackcurrant with eucalyptus\/minty hints. Full palate with peppery spiciness balancing the natural acidity with noble tannins. Drink during the next decade, maybe more.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJasper Hill\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium deep crimson. Developed leather, spice, espresso aromas with herb garden, tobacco notes. Still fresh and sweet fruited with developed roasted coffee. Roasted walnut flavours and fine plentiful looseknit velvety tannins. Finishes graphite firm. Still in very good order but drink soon. Now – 2025.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAndrew Caillard MW - 94 points (Tasted Aug 2017)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRon \u0026amp; Emily\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"Ron Laughton, Jasper Hill\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillRonLaughton_1024x1024.jpg?v=1691326247\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillRonLaughton_1024x1024.jpg?v=1691326247\"\u003eRon Laughton established Jasper Hill winery in Heathcote with his wife Elva in 1975. Today, the estate continues to produce some of Australia’s most compelling and sought-after wines. Ron’s background, however, is not that of a traditional vigneron.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHe was raised on a farm on Melbourne's suburban fringe, surrounded by sheep, men who drank beer, and hard work, and from there he became a leading food technologist with one of the nation's largest dairy co-operatives. Travelling to the big milk factories in Victoria's north, he noticed something different in the landscape around Heathcote, with great potential for making wine: a strip of deep red soil, which we now know as the Cambrian soil of Heathcote.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe thought of growing grapes and making wine had been in the back of Ron’s mind for a while and so he pounced when he saw a 'for sale' sign on an eight-acre shiraz vineyard while he was driving through the area. That land became what is now referred to as Emily’s Paddock, named after Ron and Elva’s eldest daughter. More than 45 years on, Ron is widely acknowledged for establishing and shaping Heathcote wine region and as one of the pioneers of the biodynamic movement and use of organic techniques in Australian viticulture. In 2006, Ron was inducted into the MFWF Legends Hall of Fame.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The reason I got into this industry was because I like messing about and making things. After a childhood on a farm, training in science and spending my early career in the food industry, grape-growing, winemaking, and building and operating my own small business was a great fit for me; it required a combination of these many skills. Maybe it's in the genes as well. My maternal forebears were Scottish horticulturalists and raspberry growers in the Yarra Valley.\"  Ron Laughton\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 2022 Ron officially retired after celebrating 41 vintages at Jasper Hill. Today, Ron and Elva live amongst the vines on Emily’s Paddock, and their daughter Emily McNally is now in charge.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text is taken from 'Five minutes with a Legend: Ron Laughton', melbournefoodandwine.com.au \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillEmilyMcNally._1024x1024.jpg?v=1691328425\" alt=\"Emily McNally, Jasper Hill\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillEmilyMcNally._1024x1024.jpg?v=1691328425\"\u003e\u003c\/strong\u003eJasper Hill’s Ron and Elva Laughton have officially retired after 41 vintages and their daughter Emily McNally is now in charge, together with her husband Nick. But Ron and Elva’s low-intervention approach to their métier continues in the shape of their daughter. The vineyard is unirrigated and certified organic. There is a complete absence of interest in pumping up the grape yields, or extending the plantings to ramp up production.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEmily’s own wine is a shiraz named Occam’s Razor, made from bought-in grapes, and first produced in the 2001 vintage. Emily and her close friend Georgia Roberts also produce an excellent white wine also made from other people’s fruit: Lo Stesso Fiano.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBut the main task is running Jasper Hill, which recently celebrated its 41st vintage, together with husband Nick who Emily describes as fulfilling a similar role to her mother Elva’s in relation to Ron.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Dad was the one who was always the public face of Jasper Hill but Mum was a very important integral part of the business. She was involved in the vineyard, winery, cellar door, looking after customers and so on. Nick does that role in reverse for me. I couldn’t do what I do without him.\" They’re also raising two children, presently aged nine and eleven.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTaking over a vineyard and winery from parents isn’t unusual these days. \"I’m taking over the winemaking role more and more. It’s been a long, slow process. 2015 was the first year I really started taking over. Mum and Dad were travelling in Europe, expecting to be home for vintage, but I had everything picked before they got back. The grapes couldn’t wait.\" The resulting 2015 Georgia’s Paddock Shiraz made it into Wine Spectator’s annual Top 100 Wines feature. \"So that helped!\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEmily is not qualified in oenology: she commenced a winemaking degree in 2003 which she didn’t finish. She trained as a primary school teacher, travelled the world and returned home in 2001, but she’s been 'doing stuff' in the vineyard and winery since she was a child.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I didn’t grow up thinking I was going to be a winemaker. Second and third generation winemaker friends like Liam Anderson (of Wild Duck Creek) and Simon Osicka (of Paul Osicka Wines), their desire for a wine career was greater than mine. I came into the business wanting to see the family business remain the family business, and I’ve grown to love it more and more. I’ve got friends who can remember all the significant wines they’ve drunk, and where and when, but I don’t remember those details, although I’ve had plenty of great wines. It’s the experience that matters most…who you’re with and where you were.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWill there be any big changes at Jasper Hill?\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I don’t want to fix what’s not broken,\" says Emily, at the same time acknowledging that although her parents have retired they’ll probably continue to 'micro-manage' the place.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Laughtons do things their own way. They stay much the same while the region is blooming with vineyards and wineries. \"We’ve just got our first set of traffic lights in town.\" It’s not like the Yarra Valley.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I like that about Heathcote. The majority of visitors come prepared; they come to see us on purpose, they make appointments.\" They don’t just wander in by chance. \"They have genuine interest. They want to taste and they want to learn.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eI notice that the website mentions Jasper Hill is organic, but not biodynamic. It used to be biodynamic. Says Emily: \"I’m not religious in any way. There were some things in biodynamics I found difficult to comprehend. Biodynamics is good because it’s on the back of organic. It’s organics that is the good thing. If people using biodynamics make good wine it’s because they are so attentive to what they do. If I got sick I wouldn’t go to a naturopath, I’d see a doctor.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhile 2022 has been a godsend, with high quality wine and plenty of it, and the vines in good health, there have been several difficult years for Jasper Hill. Successive dry seasons resulted in poor yields and stressed-out vines. The unirrigated status of the 22 hectares of vineyards, which has been a cornerstone of the Jasper Hill philosophy, is now being questioned.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"We made a Georgia \u0026amp; Friends Shiraz in 2020, with some bought-in fruit, because our yields were so low. 2021 was a very small vintage too, because we had to spare the vines.\" After a drought, it’s normal to prune hard so that the vines don’t have to carry a normal load the following season while their reserves are depleted. \"Then 2022 was ‘Woo-hoo!’ A good quantity of wine and the vineyard is looking better than it has for years.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHowever, the experience of the 2019 and ‘20 summers prompted Emily to put a dam in. \"If we have another summer like that, I need to keep the vines alive. I wouldn’t be irrigating to increase the yields, but to save the vines. So we don’t have another two years when we have to prune them back hard. We haven’t put irrigation in yet, but it’s possible we could do it in the future. There will be more dry seasons to come.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDoes she have a philosophical opposition to irrigating vines? \"I’d rather avoid it if I can. I see wine as a luxury item. We don’t need it to survive. What we do need is clean water and healthy food. Wine is a precious luxury. I have issues with irrigators who irrigate irresponsibly. We have to be responsible with our water.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAmen to that. Keep it simple; try to make do with what nature gives you; don’t interfere if you don’t have to. Don’t fix what’s not broken.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt’s all part of the down-to-earth Jasper Hill way.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text is taken from an article by Huon Hooke in The Real Review\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\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillGeorgia_sPaddockVineyard_1024x1024.jpg?v=1691310244\" alt=\"Jasper Hill Georgia's Paddock Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperHillGeorgia_sPaddockVineyard_1024x1024.jpg?v=1691310244\"\u003eJasper Hill Georgia's Paddock Vineyard, with Mt Ida in the background\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe two Jasper Hill vineyards, Georgia's Paddock and Emily's Paddock, are named after the Laughton daughters Georgia and Emily. The vineyards are 1 km apart and are both situated on elevated hillsides at an altitude of 320 metres. Although Heathcote is certainly an arid region, the vineyards are unirrigated (dry grown) and rely on natural rainfall only. No synthetic chemicals have ever been used in the vineyards. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBoth vineyards are on the famous Cambrian soils, derived from 5000\/60 million-year-old Cambrian period basaltic rock. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThey are quite rare in the world because of their great age. In Heathcote they are unusually deep (up to 4 metres), rusty red coloured, well drained, gravelly loams on undulating hillsides, with good moisture retention capabilities. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eOccurring in a narrow, non-contiguous strip between two north\/south running faults, they are typically only a few hundred metres wide. The faults give rise to complex mineralogy within the soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe vineyards are planted on their own roots to retain purity of style, rather than grafted onto Phylloxera-resistant American non-vinifera rootstock. The vines have a sunny, open, balanced canopy that keeps fungal diseases at bay and eliminates the need for summer pruning, leaf plucking and crop reduction. All picking and pruning is carried out by hand. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGeorgia’s Paddock is thirteen hectares in size and is planted to 9 ha of Shiraz, 2.1 ha of Riesling, 1 ha of Nebbiolo and 0.9 ha of Fiano (grafted onto viognier). The Shiraz and Riesling were planted in 1975\/76 with further small plantings added after the vineyard was ravaged by bushfire in 1987, while the Nebbiolo was planted in 1993. Georgia’s Paddock fruit goes into Jasper Hill Shiraz, Riesling and Nebbiolo under that vineyard designate, and the Fiano goes into the Lo Stesso label which Emily makes with her winemaker friend Georgia Roberts. \u003cspan data-mce-fragment=\"1\"\u003eThe vines yield an average of 3 tonnes\/hectare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEmily’s Paddock is three hectares in size and is planted primarily to Shiraz with around five percent planted to Cabernet Franc. The vines were planted as foundation blocks in 1975\/76. The vines yield an average of 2 tonnes\/hectare. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGeorgia’s Paddock has a NW aspect and the classic deep soil, while Emily’s Paddock has a NE aspect and shallower soil. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe text below is taken from an article that appeared in Young Gun of Wine \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJasper Hill is one of the great foundation stones of Victoria’s Heathcote wine region, with Ron and Elva Laughton not just making iconic wines from the russet Cambrian soils but also being somewhat of a leader in low-impact viticulture. Today, Nick McNally tends to the land and vines along with his wife Emily – Ron and Elva’s daughter – who makes the wines. The vineyards are named after the Laughton daughters, Emily and Georgia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"We are fortunate that our vineyards are in that right spot,\" says McNally. \"Central to the region of Heathcote, slightly elevated from the township, which was built along the creek line, protected in part from the ridge running up to Mt Ida on the east and the remnants of another ridge line to the west. Each of these ridges runs north to south …both are fault lines. Dating back to the Cambrian era when volcanoes laid down rock, which after millions of years of weathering is now our top and subsoils, rich in minerals and rather deep in areas, making it ideal for our hero of the region, shiraz.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBiodynamic practices were long a feature of the farming at Jasper Hill, but the focus now is on organics, but more importantly it is on farming methods that have been honed over the decades. \"Our farming practices are an evolution of what has been learnt over 40 plus years,\" McNally says. \"In the beginning, there was Ron, Elva, Emily, Georgia, a few dogs, chickens and a goat. The climate was somewhat stable, with the ebbs and flows of floods and droughts typical for Australia. …There was an understanding that the soil had to remain healthy. So, no synthetic herbicides were used. Mulch and compost were collected, made and applied by hand.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt’s a simple reflection, an unassuming one perhaps, but that’s very much how McNally views the management of the 100 or so hectares of land and 20-odd hectares of vines. With all that has been learnt, their education about the land is an ongoing one, and though seemingly long, that 40-year survey is a blip in the history of wine growing. He is also wary about throwing around words that might put \"a green halo on things\".\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Greenwashing is a problem, which we are strongly opposing,\" says McNally. \"As our industry practises come into question, we to have to be honest with how we operate. We are keen at looking into new ideas for our farm to lower the impact. We have solar power, and I drive to work in an electric car. I’m waiting for an electric tractor to become affordable and available, just as I will replace the forklift one day soon with electric. We only use tank water for the winery, our vineyards are unirrigated. To scare birds, we replaced gas guns and vineyard laps in vehicles with drones and lasers. …We’re also in talks with the glass producer to make the same shaped bottle we use in a lighter version… More will happen in the future… the list goes on.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe non-vineyard land is also gradually being restored, with trees being replanted as time allows and livestock no longer run across the property. It has been a decade now without grazing, with nature being allowed to retake the land. \"Trees are growing, waterways are flowing; it’s such a small area but the impact is heart-warming,\" says McNally.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith Ron and Elva Laughton now officially retired, the property is now run by the next generation, with a small contract team for pruning, shoot thinning and picking. \"Jasper Hill at present is Emily and I and one casual employee,\" says McNally. \"We grow the grapes, make the wine, and meet the customers. We practice maximum intervention viticulture. Twelve months of mostly hard work, rewarded by the fruit that’s produced. Hand-picked, hand sorted, 100% de-stemmed into spotlessly clean stainless-steel tanks for a natural ferment. If we haven’t intervened 100 plus times before this stage, then we haven’t done our job. As Tim Rogers sang, 'And there’s nothing romantic about the hours I keep…'\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe vineyards were initially established to be cane pruned, but now the century-old Poussard Method is being employed to mitigate trunk disease and increase general vine health. That came about via viticulture consultant Tim Brown who was engaged to \"bring in a new set of eyes,\" says McNally.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This has paid off as we recover from the last drought event and feel more prepared for the inevitable dry seasons ahead. Shifting our view that a vineyard should fill the paddock and focus on sites that clearly survive best has been favourable to our time management. Removing unhealthy and poor yielding parts of the vineyard has been a blessing. We know where our best fruit is, years of driving around tasting grapes, looking at canopies, digging into the soil, there’s no better place to learn than in the vineyards.\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBeing organic, copper and sulphur are permitted for disease control, but they are used minimally, with seaweed preparations and compost employed to boost soil and vine health. Nitrogen-fixing cover crops are planted between the mid-rows, which are cultivated alternately, while weeds are mechanically removed from the under-vine area. Tractor use is kept to a minimum to avoid soil compaction.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGiven the dry-grown nature of the vineyards, planning for the upcoming season is critical to success, with bud numbers determined by the predictions for the weather. As the year progresses, shoot thinning is determined by how that season plays out. This quest for balanced vines is true of all vineyards, but with currently no recourse to irrigation (that may change as the climate warms, but only as a mechanism for survival of the vines), careful observation and ongoing fine tuning is critical, and the results speak for themselves.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The vineyards are full of vines that I describe as my motley crew, but I love them, and the fruit flavours and natural acidity are fabulous,\" says McNally. \"It is planted on soil older than dinosaurs, and we are doing our best to mitigate the changing climate. The soil and vineyard are first and foremost the most important factor behind a great wine. Tending to these vineyards is above all a passion, and it’s addictive. The heartache and hard work needed is wearing and fulfilling.\" \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 data-mce-fragment=\"1\" alt=\"Winemakers Ron Laughton and daughter Emily McNally\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperhillVignerons_1024x1024.jpg?v=1691319535\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JasperhillVignerons_1024x1024.jpg?v=1691319535\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinemakers Ron Laughton and daughter Emily McNally \u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJasper Hill is a Heathcote institution and was one of the pioneers of this exciting wine region. The estate was founded by Ron and Elva Laughton in 1975 and comprises two vineyards planted on the famous Cambrian soils which are over 500 million years old. The first vintage produced was 1982. The latest 2022 vintage was their 41st.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe two vineyards, Emily's Paddock and Georgia's Paddock, are 1 km apart and are named after the Laughton daughters Emily and Georgia. The estate is planted primarily to shiraz and produces the iconic Jasper Hill Emily's Paddock Shiraz and Jasper Hill Georgia's Paddock Shiraz.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe estate is farmed using organic principles. No synthetic chemicals have ever been used in the vineyards. The low-yielding vineyards are dry grown and rely on natural rainfall only. The vines are planted on their own roots to retain purity of style, rather than grafted onto Phylloxera-resistant rootstock. The vines have a sunny, open, balanced canopy that keeps fungal diseases at bay and eliminates the need for summer pruning, leaf plucking and crop reduction. All picking and pruning is carried out by hand.  \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRon Laughton was the winemaker until 2001 when he was joined by daughter Emily. The father-daughter team jointly made the wine until 2015, when Emily started to take over. Ron officially retired in 2022 after celebrating 41 vintages at Jasper Hill.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRon and Elva Laughton now live amongst the vines on Emily’s Paddock. Emily lives on Georgia’s Paddock vineyard with her husband Nick McNally, who helps Emily tend to the land and vines. Georgia enjoys doing most of the administrative work. A real family affair.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896853991665,"sku":"","price":450.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Jasper-Hill-Georgia_s-Paddock-Shiraz-1991-1500ml_ea991ba4-d57d-40c5-8b38-1e1216c3b357.jpg?v=1697068180"},{"product_id":"katnook-estate-coonawarra-cabernet-sauvignon-1999-1500ml","title":"Katnook Estate Coonawarra Cabernet Sauvignon 1999 (1500ml)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eTop 100 of the 2001 Sydney International Wine Competition\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"In recent years, especially 1998 and 1999, the standard Katnook Cabernet has been possibly the finest non-flagship cabernet in the country.\"  Huon Hooke\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eKatnook Estate is the oldest winery and second-largest wine producer in the Coonawarra wine region of South Australia. Its heritage \u003cspan\u003estretches back to 1896 when John Riddoch produced the first commercial vintage in the woolshed at Katnook. Cabernet Sauvignon is the king in Coonawarra and the main variety grown at Katnook. The Katnook Estate Cabernet is a true reflection of Coonawarra’s terroir and tradition. It strikes a balance between elegance and power with balanced intensity and concentration; approachable in its youth, but with the potential to evolve beautifully over time.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"This vintage has given us another knockout cab from Katnook. This is one of the best '99s we've seen from the area. It has classic cedar and blackcurrant aromas from finely harmonized fruit and oak. It's full-bodied and concentrated- but tremendously elegant. A wine of great-style and personality.\"  The Penguin Good Australian Wine Guide\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\"There's plenty of attitude and focus in this fine-grained, long and elegant cabernet - from its floral and earthy aromas of cassis, violets and cdar\/chocolate oak to its plush, succulent yet clearly directed long palate. A wine with poise and style, certainly one of the best from 1999\u003cspan\u003e.\"  \u003cstrong\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"This vintage has given us another knockout cab from Katnook. This is one of the best '99s we've seen from the area. It has classic cedar and blackcurrant aromas from finely harmonized fruit and oak. It's full-bodied and concentrated- but tremendously elegant. A wine of great-style and personality\u003cspan\u003e. It would do justice to braised lamb shanks.\"  \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eThe Penguin Good Australian Wine Guide  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Cassis aromas. Very Cabernet like. Minty like essence, very tannic in the mouth. Mouth puckering with some richness. A lovely wine. Ripe, blackberry flavours. Very good Cabernet and very good with the food. Will improve with some bottle age. It's a bit young still, but a superb wine.\"  \u003cstrong\u003e 2001 Sydney International Wine Competition Top 100\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"In recent years, especially 1998 and 1999, the standard Katnook Cabernet has been possibly the finest non-flagship cabernet in the country\u003cspan\u003e. Both vintages were very youthful, fresh, elegant and fruit-driven, with the 1999 a classic cedary, fine and long-flavoured Coonawarra. Harper and Bourne both saw meaty, beefy characters, and Bullied saw slightly aggressive tannins, although we all liked it a great deal.\"  \u003cstrong\u003eHuon Hooke et al, Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eTop 100 of the 2002 Sydney International Wine Competition\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eWayne Stehbens\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" alt=\"Katnook winemaker Wayne Stehbens\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Katnook_winemaker_Wayne_Stehbens_1024x1024.jpg?v=1743162800\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\"\u003eWayne Stehbens: 39 years of winemaking at Katnook Estate, 1979-2017\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn 1979, Wayne Stehbens was appointed winemaker and he made his first vintage in 1980 in the Katnook woolshed – just as Riddoch had done 84 years earlier. The first vintage received 49 awards, fuelling the growth and fame of the winery. When Wayne passed away in 2017, he was one of the longest-serving winemakers in Australia’s history, having been chief winemaker for all of Katnook’s 39 vintages. He was also one of the most decorated, having won a swag of awards at home and abroad, including the coveted Jimmy Watson Trophy in 1987 and 1998.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn 2013, winemaker Wayne Stehbens completed his 35th vintage at Katnook Estate. In the interview below, he was asked about his time at Katnook Estate and reflected on the special and more challenging times… \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\"\u003eWayne, you were Katnook Estate’s first winemaker – how did that come about? \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eI was in the middle of the 1979 vintage at Denman Estate in the Upper Hunter, working with Oenotech when I received a call from my father, Ray, who was working as General Manager for the Katnook Vineyards in Coonawarra. Dad had planted vines in 1968 and over the years the grapes had been sold under various contracts. An oversupply in the late 1970’s provided an opportunity for the company to commence wine production.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThey needed a hand installing production facilities at the historic Katnook Woolshed as their part time winemaker Ken Ward (Ex Wynn’s) had injured himself. We got all the equipment in place and the crusher revved up to start harvest in 1979.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1978, I worked two vintages, one at Leeton in NSW and the other in Coonawarra. So by the end of 1979, I had worked 4 vintages in 2 years with intensions of going back to Uni to finish my degree in Winemaking. Ken was still contract and doing part time but I’d pretty much taken over and was appointed winemaker later in 1979.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eTake us through your decades at Katnook…\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe first vintage 1979 was exciting in that it was warm, relatively dry and we predominantly crushed white grapes because then owner Peter Yunghanns recognised that while Coonawarra was great for red, people were moving towards whites.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eYou could say he anticipated the market and in 1972-3 planted Riesling. Then in 1977 he planted Chardonnay and Sauvignon Blanc and more Riesling. At one stage he was one of the biggest Chardonnay growers in Australia as he had that foresight of where the market was heading. It was pretty exciting to be able to work with a range of varieties from the one region. The first crop in 1980 of Sauvignon Blanc meant we were one of the first to do a 100% Sauvignon Blanc in Australia.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe 1980s was the decade of exploring fruit flavours and getting to know vineyard sites in Coonawarra. We really were making wines as fruity as possible back then – picking them late and ripe. Gold medals were going to overripe, over oaked white wines, but towards the late 80s, lean, herbaceous Cabernet Sauvignons became the norm.\u003cspan style=\"mso-spacerun: yes;\"\u003e   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBy the 1990s, winemaking became more sophisticated, using less oak in whites and more in reds.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eThe wines were becoming better balanced. On top of that, Australia was more highly recognised for reds internationally. The international market had opened up so well for Australia, so we were looking at distributors in the UK and other markets, which added to the excitement of that time.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe 2000s were marked with the launch of our entry point Katnook Founder’s Block range of wines and overall there was with more investment in our brand, with Freixenet completing their purchase in 2008. Our challenges now are just as exciting as they were back in the 1980s. Today we continue to see solid investment in the vineyards and in our heritage through restoring the old Katnook buildings – these are the new developments that keep me committed to this winemaking journey.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWhat would you say was your most memorable winemaking moment? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI will never forget walking into the old Katnook Woolshed in 1980 with the\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ewhite and red ferments in full swing.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eAmongst the largely Riesling ferments, one particular aroma really stood out. It was one small vessel of our first crop Sauvignon Blanc and was such a revelation as it was so distinctive, strong and powerful. This wine became one of Australia’s first straight Sauvignon Blancs – the\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e1980 Katnook Estate Sauvignon Blanc and I still remember\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ethe amazing aromas of those fermenting grapes. It was a sensory first for me – it was then that I knew I’d made the right decision to become a winemaker.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom an awards view point, it was a great thrill to win the Jimmy Watson trophy in both\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e1987 and 1998. International trophies like Best Australian Red and the Frescobaldi Trophy for Best Vintage Red Wine (at the 2003 UK International Wine \u0026amp; Spirit Competition for the 1998 Odyssey) and more recently, trophies for\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eOdyssey 2008 in Hong Kong International Wine Competition\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e2011 and Odyssey 2009 International Wine Challenge 2013 are\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eparticularly satisfying.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eThe inevitable question – which was your favourite vintage? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThat would have to be 1980 – not only was it my first vintage as winemaker, it was also a great vintage climatically. We were awarded our first gold medals and trophy for the 1980 vintage Riesling – and we are still drinking some 1980s which have aged beautifully. It was in 1980 that I become aware of the unique flavours of Coonawarra.\u003cspan style=\"mso-spacerun: yes;\"\u003e   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eAnd your most challenging vintage? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom the highs of the previous three vintages, I came down to earth with a thud with the 1983 vintage. It was\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ea super reality check - wet, miserable, very similar to 2011. It was also the year of the devastating\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ebushfires which came within 10km\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eof Coonawarra. Best forgotten.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWhich career would you have pursued if you weren’t a winemaker? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBefore wine, I had tried a variety of\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003edifferent jobs and\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ehad settled on the building industry as a potential career. I liked the idea of building structures that would be around for a long time.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWinemakers host a lot of promotions around the world and you certainly clock up some miles in this regards.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eWhich was your favourite promotion? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 2007, Katnook Estate looked at a wide range of world class Merlots at an event called \"Merlot Mastery.\" It was fantastic, not just for Katnook but for the variety. I co-hosted the tasting with Matthew Jukes, James Halliday and Jacques Lurton and we had some great Australian winemakers in attendance too, such as Jim Irvine. We’ve always made a full bodied Merlot style and to see it in this context was very satisfying.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWhen was your greatest challenge as a winemaker in your 35 years at the helm? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe greatest challenge is probably now with the exchange rate. As a mature winemaking country, the exchange rate is against us and this comes at a time that consumers are looking for something new. So when it comes to investment there are a lot of questions and not a lot of answers. We are trying to second guess the consumers, as well as the exchange rates- these are major challenges.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eAnother of course is the best route to market. How do we get to our consumers and maintain profitability?\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWhat is it about Coonawarra that keeps you there? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCoonawarra is now very much my home as a second generation grapegrower here. Once our children started school (Wayne’s wife Michelle manages Katnook’s Cellar Door), we decided this was a great area to raise a family. Coincidentally, we were producing many varieties and had won a few prestigious international wine trophies. Katnook was emerging as a key player in the 1980s, especially with Sauvignon Blanc. The whole package was coming together. Then we started to export – so my work and family threw me some exciting times. There are still challenges today and my heart is still firmly in Coonawarra.\u003cspan style=\"mso-spacerun: yes;\"\u003e   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eThis year you also celebrate 30 years of Katnook Estate Cabernet Sauvignon.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eWhat is it about Coonawarra that is so conducive to great Cabernet? \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNo surprises here – without question, it is the combination of the famous terra rossa soil and Coonawarra’s cool climate which hand up great Cabernet fruit in the vineyard. The relatively shallow terra rossa over limestone contains vigour, which enhances physiological ripeness, giving us great typicity and regionality. The climate plays its part in giving us nice, dry\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003esunny days and cool nights from veraison to maturity. We are very lucky here.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eWhat is your outlook for Coonawarra wine region?\u003cspan style=\"mso-spacerun: yes;\"\u003e   \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCoonawarra will always maintain a key place for premium wines in Australia. We have to meet the same challenges that all of Australia faces and notwithstanding the competition from other countries, it is about dealing with the high exchange rate and Mother Nature. We are seeing greater weather extremes now that I haven’t personally seen in my lifetime.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cb\u003eIf you were able to make wine anywhere else in the world other than Coonawarra, where would it be?\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMy ideal place is not a specific country but rather in my imagination. The site would have Terra Rosa soils over limestone or ancient gravels. Our house would overlook a small vineyard, with gentle undulations down to a pristine beach. The small winery would overlook a river, which is a natural border on the property. Of course the climate would be similar to Coonawarra, but definitely warmer in winter!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eY\u003cspan style=\"color: rgb(64, 64, 64);\"\u003eou have a passion for certain cars, tell us about that? \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAs long as it goes fast, I have a passion\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003efor it. When I started with Katnook, I discovered an Australian sports car called a Bolwell Mark 8 Nagari. What I loved about that was it had a V8 engine and was one of the fastest production cars in the world at the time they were released. Even faster than a Ford GTHO. The Bolwell was quite before their time in terms of fibreglass bodies and chassis.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSo I bought one in 1979 and restored an original which I still have and enjoy driving. I’m a member of the Bolwell Club of SA and members often come to Katnook to catch up. I bought another Bolwell body and chassis (which needs restoring)\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ein 2006 so I must get around to building that. I would love to spend more time on that.\u003cspan style=\"mso-spacerun: yes;\"\u003e   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMy other passion is water skiing. When the lakes have water we ski locally or go up to the mighty Murray near Talem Bend. I also love tennis and used to play competitively by but now it’s a social hit now and then. Life is pretty good!\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" alt=\"Katnook Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Katnook_1024x1024.jpg?v=1743045845\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eKatnook Estate is\u003cspan\u003e the \u003c\/span\u003eoldest winery and \u003cspan\u003esecond-largest wine producer \u003c\/span\u003ein the Coonawarra wine region of South Australia, home to the fabled rich, red Terra Rossa soil. Its history stretches back to 1861 when Scottish immigrant John Riddoch arrived at Penola and purchased land and planted fruit trees. He was so impressed with the remarkable rate of growth of the fruit trees that he purchased 464 hectares of land that had the same red soil. In 1890 Riddoch established the Penola Fruit Colony in 1990, subdividing the land into 4 hectare blocks and selling them at $50 per hectare. In essence, Coonawarra was born.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOne of the plots he purchased was named 'Katnook', the indigenous word for 'fat land', referring to the fertile character of the soil. Riddoch planted vines and commissioned the building of his 'woolshed', which still stands today. He trialled the first vintage in 1895, followed by the first commercial batch in 1896 which was made in the woolshed. By all accounts this second vintage indicated the outstanding quality that was to come. Riddoch died suddenly in 1901 and the property was farmed for an extended period of time and the woolshed used as a sheep station.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eKatnook’s contemporary history begins in 1971 with extensive planting of new vines. For the rest of the decade Ray Stehbens, the General Manager of Katnook at the time, concentrated on re-establishing the vineyards and improving viticultural management. In 1979, his son Wayne was appointed winemaker and he made his first vintage in 1980 in the Katnook woolshed – just as Riddoch had done 84 years earlier. The first vintage received 49 awards, fuelling the growth and fame of the winery. When Wayne passed away in 2017, he was one of the longest-serving winemakers in Australia’s history, having been chief winemaker for all of Katnook’s 39 vintages. He was also one of the most decorated, having won a swag of awards at home and abroad, including the coveted Jimmy Watson Trophy in 1987 and 1998.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn June 2001, recognising the need for strategic global alliances, 60% of the shareholding was sold to the Spanish wine company Freixenet, the world’s biggest sparkling wine producer. In January 2008, Freixenet purchased the remaining shareholding and subsequently invested $8 million in renovating and improving the vineyards, winemaking facilities and heritage buildings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDespite the acquisition of Katnook by a corporate giant, the winery was still seen as a family affair; its name inexorably linked to the Stehbens name. Ray Stehbens established the vineyard and together with son Wayne, established the winery and the brand, while Wayne’s wife Michelle managed the Katnook cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn September 2020, Accolade Wines acquired Katnook from Freixenet. Chief Executive Robert Foye \u003cspan\u003esaid: \"Katnook is renowned for producing rich and balanced red and white varietals that are sought after by the rest of the world and we are delighted to be able to help expand the potential of such an esteemed vineyard and region.\" He \u003c\/span\u003estressed that Accolade would not touch Katnook's strong heritage, which stretched back to 1896.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003eThree ranges of wine are produced at Katnook Estate: Katnook Founder’s Block, Katnook Estate and, in exceptional vintages, the flagship Odyssey Cabernet Sauvignon and Prodigy Shiraz.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eVineyards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eKatnook's 155 hectares of vineyards lie in the heart of Coonawarra. The soil is composed of 20-60cm of terra rosso over a calcrete layer, a hard calcium rich layer which forms a distinctive boundary between the terra rossa and the limestone below. It’s this limestone which holds the freshwater aquifers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eCabernet Sauvignon is the king in Coonawarra and the main variety grown at Katnook. Other red varietals include \u003cspan\u003eShiraz, Merlot and Pinot Noir, and new plantings of Malbec and Tempranillo. The two dominant white varieties are Chardonnay and Sauvignon Blanc, with some Riesling, Pinot Grigio and Semillon.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eWinemaker\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Katnook_winemaker_Daniel_McNicol_480x480.jpg?v=1743195162\" alt=\"Katnook winemaker Daniel McNicol\" style=\"margin-right: 25px; margin-bottom: 16px; float: left;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eCurrent winemaker Daniel McNicol joined Katnook as an assistant winemaker in 2019\u003cb\u003e, \u003c\/b\u003esoon after graduating in Winemaking from the University of Adelaide. After two vintages he was promoted to lead winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDaniel’s journey in wine started at the age of 14, working at vineyards in McLaren Vale where he grew up. He worked in the vineyards, cellar door and winery at Wirra Wirra for eight years whilst at school and university. In 2018 he travelled to Spain and Italy to attend the International Terroir Congress in Zaragoza and explore the beauty of Mt Etna and diversity of its wine growing areas. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe trip created an aspiration for him to work within a region renowned for its sense of place, unique soil formation and microclimate. So, in late 2018, Daniel and his wife moved to Coonawarra, where he started the next step of his journey at Katnook Estate. He thoroughly enjoys working and living in the Coonawarra, noting, \"the wines here have purity, ageability and regionality. I am thankful to be a part of a supportive, collaborative, and easy-going community.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"Katnook represents a vital connection between tradition and evolution,\" says McNicol. Its wines embody a classic, terroir-driven approach, which has been essential in distinguishing Australia’s premium offerings on the global stage. \"Katnook showcases the diversity of Australian wine, in a refined cool-climate style that contrasts with the richer, bolder expressions from warmer regions. It plays a crucial role in reminding the world of Australia’s ability to produce world-class, age-worthy wines with depth and sense of place.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eMcNicol offered his take on Katnook’s Chardonnay, Shiraz and Cabernet at a tasting with Wine Selectors in January 2025. \"\u003c\/span\u003eChardonnay here is about balance, richness and freshness. They are textured and elegant with vibrant white peach and nectarines, bright lemons and grapefruit, and a gentle creaminess from oak and lees that adds texture without overpowering the wine.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Coonawarra Shiraz have fine-grained tannins and a polished elegance, utilising oak that enhances without dominating the fruit profile. Katnook’s Shiraz highlights the finesse of Coonawarra, offering a beautiful cool-climate expression with notes of white pepper spice, vibrant blue and black fruit, and a hint of savoury complexity.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Katnook’s Cabernets are a true reflection of Coonawarra’s terroir and tradition. They strike a balance between elegance and power with balanced intensity and concentration; approachable in their youth, but with the potential to evolve beautifully over time.\"\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896855924977,"sku":"","price":210.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/katnook-estate-coonawarra-cabernet-sauvignon-1999-1500ml_f6001191-cbe3-48f6-a88d-4026b0ff4400.jpg?v=1743391329"},{"product_id":"knappstein-enterprise-cabernet-sauvignon-1999-1500ml","title":"Knappstein Enterprise Cabernet Sauvignon 1999 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEnterprise is the flagship label for Knappstein, first introduced with the 1994 vintage. The 1999 Enterprise Cabernet Sauvignon is a blend of 91% cabernet sauvignon and 9% malbec from the Enterprise Vineyard, planted in 1969 at the northern end of the Clare Valley. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The deep crimson colour and impenetrable black centre of the 1999 Enterprise cabernet are indicative of the low-yielding, dry-grown Clare Valley vines that produce it. The depth is also attributable to the varieties used. While it's labelled as cabernet, it contains 9% malbec, a recipe Clare producers have long plied with great success. The palate is rich, generous and harmonious, with juicy currants followed by waves of dark fruit and charry oak flavours held together nicely by ripe tannins that lead to a lingering finish. It's surprisingly soft and approachable, yet it has potential to come together and develop further complexity.\"  Divine Food \u0026amp; Wine Magazine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe vines are dry-grown on red loam soils and speak profoundly of a sense of place, producing grapes with a harmonious balance between strength and elegance. The wine is fermented in a mix of open and closed fermenters, and spent 18 months in a mix of predominantly French oak (10 per cent new) and a touch of American oak. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium to full red-purple; smooth, almost glossy, blackcurrant and blackberry fruit on the bouquet is replicated with the same ripe cassis flavours, then powerful tannins take over; needs a decade. Best drinking: 2004 to 2014.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion \u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e- 90 points \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The deep crimson colour and impenetrable black centre of the 1999 Enterprise cabernet are indicative of the low-yielding, dry-grown Clare Valley vines that produce it. The depth is also attributable to the varieties used. While it's labelled as cabernet, it contains 9% malbec, a recipe Clare producers have long plied with great success. The nose shows a mix of dark berry and currant aromas with herbal watts that are more floral, almost lavender-like, rather than the usual mint. The palate is rich, generous and harmonious, with juicy currants followed by waves of dark fruit and charry oak flavours held together nicely by ripe tannins that lead to a lingering finish. It's surprisingly soft and approachable, yet it has potential to come together and develop further complexity with another five years bottle age.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDivine Food \u0026amp; Wine Magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rich, powerful aromas with complex aged characters underpinned by a strong wood influence. A stylish cabernet with plenty of developed nuances emerging on the long, firmly structured palate.\"  ★★★★\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinestate Magazine\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896856547569,"sku":"","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Knappstein-Enterprise-Cabernet-Sauvignon-1999-1500ml.jpg?v=1697075750"},{"product_id":"knappstein-enterprise-shiraz-1999-1500ml","title":"Knappstein Enterprise Shiraz 1999 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBlue-Gold Award Winner - 2003 Sydney International Wine Competition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEnterprise is the flagship label for Knappstein, first introduced with the 1994 vintage. The Enterprise Shiraz comes from the Mayor's Vineyard, a single block of vines planted in 1969 on the \u003cspan data-mce-fragment=\"1\"\u003eeastern ridge of the Clare Valley at an altitude of 500m. \u003c\/span\u003eThe outstanding quality of the wine is a direct reflection of the vineyard and the minimalist winemaker intervention.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Long, smooth and creamy, blessed with deeply intense but genuinely ripened dark berries, cherries and plums, offset by creamy chocolate oak and firm, taut tannins. Remarkably supple and elegant.\"  Jeremy Oliver\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Fragrant, concentrated aromas of lightly minty blackberries, cassis and assertive, but balanced chocolate\/vanilla oak are laced with violets and smoked meats. Long, smooth and creamy, blessed with deeply intense but genuinely ripened dark berries, cherries and plums, offset by creamy chocolate oak and firm, taut tannins. Remarkably supple and elegant\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2007-2011+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Excellent, full red-purple; the bouquet offers concentrated, deep plum and black cherry fruit plus a touch of earth; the palate is at once powerful and concentrated, yet classically restrained\u003cspan data-mce-fragment=\"1\"\u003e; skilled use of French oak complemented by well balanced tannins. Best drinking: 2004 to 2014.\"  \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\"Black cherry flavours. Coffee bean mocha. It's a big, ripe, rich style. There's plenty of oak and fruit to match. It's one of those soft cuddly wines. It's well balanced and attractive to drink. The soft tannins and the flavours work very well here.\" \u003cstrong data-mce-fragment=\"1\"\u003eKen Gargett, 2003 Sydney International Wine Competition - Blue-Gold Award Winner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 1998 is an extremely powerful wine with marvellous fruit complexity.... Not to be outdone, the 1999 is an amazing wine too\u003cspan data-mce-fragment=\"1\"\u003e. Again, the fruit is a delight and the densely packed tannins suggest it will cellar well. It's hard to pick a favourite - in Melbourne there was a single vote between them.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDivine Magazine\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\"\u003eBlue-Gold Award Winner - 2003 Sydney International Wine Competition\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896856678641,"sku":"","price":160.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Knappstein-Enterprise-Shiraz-1999-1500ml.jpg?v=1700446901"},{"product_id":"lindemans-hunter-river-burgundy-bin-6600-shiraz-1983-1500ml","title":"Lindemans Hunter River Burgundy Bin 6600 Shiraz 1983 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"Wines such as the 1983 Lindemans Hunter River burgundy Bin 6600 offer enthusiasts definitive statements of the classic Hunter style of red wine.\"\u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003cstrong\u003eFinancial Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe great vintages of Lindemans Hunter River Burgundy - 1983 was rated 9\/10 by Langtons for Hunter Valley reds - rank with the great wines of Maurice O'Shea, Colin Preece and Max Schubert. \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eLindemans famously employed the term 'Hunter River Burgundy' for their shiraz\u003c\/span\u003e in an attempt at communicating the style of the wine - in this case, a wine relatively low in tannin with a velvety Burgundian softness that gave the illusion of lightness, but with a structure to go on almost indefinately. This magnum, in superb condition for a wine of its age, with little or no ullage, offers a precious slice of Hunter Valley and Australian wine history.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"(1500ml) A fully mature Hunter shiraz in great voice at 35 years old. It's very complex and full of leathery, earthy, 'roasting pan' regional Hunter character; concentrated, deep and satisfying. A big, drought-year wine, which is holding its stature well.\"\u003cspan\u003e  Huon Hooke (Tasted Jul 2018)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"(1500ml) A fully mature Hunter shiraz in great voice at 35 years old. It's very complex and full of leathery, earthy, 'roasting pan' regional Hunter character; concentrated, deep and satisfying. A big, drought-year wine, which is holding its stature well.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003e  Huon Hooke, The Real Review - 96 points (Tasted Jul 2018)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"Utterly sensational and I want to write about, buy and pour this sort of Australian Shiraz for my friends whenever I possibly can. It is the most alluring expression of this noble grape – and I can also get to the bottom of a bottle unaided.\"\u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\" data-mce-style=\"font-family: 'Segoe UI',sans-serif;\"\u003eMatthew Jukes, Taken from his speech at the 2008 \u003c\/span\u003e\u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eHunter Valley Wine Show\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"Wines such as the 1983 Lindemans Hunter River burgundy Bin 6600 offer enthusiasts definitive statements of the classic Hunter style of red wine.\"\u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003cstrong\u003eDavid Dunstan, Financial Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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=\"Lindemans Winery in the Hunter Valley\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_Winery_in_the_Hunter_Valley_1024x1024.png?v=1714130967\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_Winery_in_the_Hunter_Valley_1024x1024.png?v=1714130967\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eLindemans Hunter Valley Winery and Vineyards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eLindemans was founded in 1843 by Dr Henry John Lindeman who planted its first vines \u003cspan\u003eon his 816-acre property 'Cawarra' \u003c\/span\u003eon the Upper Paterson River in the Hunter Valley wine region. The business flourished and nine years later, Lindeman established a head office, and storage and bottling facilities in Sydney.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eFast forward over a century and Lindeman's winemaker \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eKarl Stockhausen crafted many sublime Hunter semillons (labelled Hunter River Riesling) in the mid-1950s to late-1960s, together with some great Hunter shiraz (labelled Hunter River Burgundy). The 1965 Lindemans Hunter River Burgundy Bin 3100 and 1965 Lindemans Hunter River Burgundy 3110 were iconic wines that generated a cult following in subsequent decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cspan\u003eWhile Lindemans was established in the Hunter Valley, it was an early pioneer of cross-regional sourcing. Under the direction of Ray Kidd, one of Australia's great and largely unsung wine men, who ran Lindemans from 1962 to 1986, Lindemans \u003c\/span\u003eexpanded into the Barossa Valley, Coonawarra, Padthaway, Clare Valley and Corowa. \u003cspan\u003eRay bought Leo Buring in 1962 and Rouge Homme in 1965, purchased the century-old Nursery vineyard (the oldest planting in Coonawarra) in 1965 and planted the Limestone Ridge and St Georges vineyards in 1967 and 1969 respectively. Lindemans produce their famous Trio of benchmark Coonawarra wines - St George Vineyard Cabernet Sauvignon, Limestone Ridge Vineyard Shiraz Cabernet and Pyrus Cabernet blend - from these three vineyards.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cspan\u003eLindemans most successful wine was the infamous Ben Ean Moselle which was aimed at the lower end of the market and produced in enormous quantities to compete with Orlando's Barossa Pearl. It financed much of Lindemans' growth in the 1970s and reached its peak in 1979 when it accounted for more than 20% of Australia's bottled white wine sales. Ben Ean was the creation of Ray Kidd while he was Lindemans' cellar and vineyard manager in the late 1950s and was originally produced from Hunter Semillon with some Verdelho. Kidd correctly predicted that the hugely successful fruity carbonated sweet Pearl wines would lead drinkers to demand still table wines with the same features.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ca name=\"_Hlk165059903\"\u003e\u003c\/a\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn 2005, the Lindemans brand and assets, which had been previously owned by Foster's and Southcorp, were acquired by Treasury Wine Estates. The Coonawarra Trio continue to be a \u003cspan\u003ecompelling expression of wine \u003c\/span\u003e\u003cspan\u003eborne of the famed terra rossa soil, but sadly various factors including time, fashion and complacency have worked against their reputation. The globalisation of the brand name has also not helped, as they seem to get lost in such a commercially focused portfolio.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896861462769,"sku":"","price":595.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans-HR-Burgundy-Bin-6600-Shiraz-1983-1500ml_b7b00daf-0448-4340-b422-c81a128b6510.jpg?v=1714522767"},{"product_id":"lindemans-limestone-ridge-shiraz-cabernet-1994-1500ml","title":"Lindemans Limestone Ridge Shiraz Cabernet 1994 (1500ml)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eTrophy for Best Dry Red Table Wine in Commercial Classes - \u003c\/span\u003e1997 Melbourne Wine Show\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cstrong\u003eThe Coonawarra Trio of Limestone Ridge Vineyard Shiraz Cabernet, St George Vineyard Cabernet Sauvignon and Pyrus Cabernet Sauvignon Merlot Malbec are all of exemplary quality.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Halliday\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe Limestone Ridge Shiraz Cabernet is one of the three wines that make up Lindemans' famous Trio, which \u003cspan\u003eare the ultimate expression of Coonawarra and \u003c\/span\u003erepresent the pinnacle of the company's \u003cspan\u003eviticultural and winemaking skills\u003c\/span\u003e. Fruit is sourced exclusively from the Limestone Ridge vineyard, which \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003ewas planted in 1967 with 22 hectares of shiraz and 2 hectares of cabernet sauvignon on the eastern boundary. The vineyard was so named because the topsoil was very shallow, and the underlying ridge of limestone caused considerable problems in readying the land for planting. This same limestone gives the wines the bony structure and long life which so distinguish them.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"A powerful, concentrated bouquet with excellent fruit and oak balance and integration; the palate is well balanced and composed, with briar, chocolate and red berry fruit together with generous vanilla oak, finishing with moderate tannins. A typical '94 vintage, not fleshy, but powerful. A prolific gold medal winner in shows. \"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs each year passes it appears that the 1994 vintage, which was originally under-estimated, is in fact one of the very great vintages in Coonawarra. Andrew Wood from Divine Magazine carried out an extensive Coonawarra tasting in July 2000 and his comments on the vintage were: \"A sensational year right across the board. Will be very long-lived.\" The Lindemans Limestone Ridge justifies the hype – it is classic Coonawarra; with magnificent structure, beautiful mouthfeel and a very long finish that culminates in super-fine soft tannins. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Excellent deep rich red colour, indicative of a wine of great depth and concentration. The nose displays rich ripe plum and black pepper shiraz aromas with mint like Cabernet overtones. The medium to full bodied palate has rich, intense Shiraz fruit, firm tannins and attractive fruit sweetness, giving the wine great length. The Cabernet has added firmness and enhanced the structure of the wine. Cellar up to 10 years. Winner of one trophy and four gold medals.\"  \u003cstrong\u003eLindemans\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\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e(No review available: Drink 2014-2024)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium to full red-purple; a powerful, concentrated bouquet with excellent fruit and oak balance and integration; the palate is well balanced and composed, with briar, chocolate and red berry fruit together with generous vanilla oak, finishing with moderate tannins. A typical '94 vintage, not fleshy, but powerful. A prolific gold medal winner in shows.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 90 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eTrophy for Best Dry Red Table Wine in Commercial Classes\u003c\/span\u003e, 1997 Melbourne Wine Show\u003cbr\u003eGold Medal, 1997 Melbourne Wine Show Class 69\u003cbr\u003eGold Medal, 1996 Melbourne Wine Show Class 38\u003cbr\u003eGold Medal, 1996 Rutherglen Wine Show Class 38\u003cbr\u003eGold Medal, 1996 Hobart Wine Show Class 78\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLimestone ridge vineyard\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\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Lindemans Limestone Ridge vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_Limestone_Ridge_vineyard_1024x1024.png?v=1714124403\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_Limestone_Ridge_vineyard_1024x1024.png?v=1714124403\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLindemans has a long history in the Coonawarra region through buying wines for blending in the 1950s before formally arriving in Coonawarra with the purchase of the Rouge Homme winery and its vineyards and land in 1965.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn addition to the 19 hectares of vineyards they acquired from Rouge Homme, they also acquired 119 hectares of red soil suitable for vines. Limestone Ridge was the first vineyard planted by Lindemans after the acquisition. Between 1967 and 1968, \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e22 hectares of shiraz and 2 hectares of cabernet sauvignon were planted on the eastern boundary. The vineyard was so named because the topsoil was very shallow, and the underlying ridge of limestone caused considerable problems in readying the land for planting.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\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\/Lindemans_Winery_in_the_Hunter_Valley_1024x1024.png?v=1714130967\" alt=\"Lindemans Winery in the Hunter Valley\" style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_Winery_in_the_Hunter_Valley_1024x1024.png?v=1714130967\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eLindemans Hunter Valley Winery and Vineyards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eLindemans was founded in 1843 by Dr Henry John Lindeman who planted its first vines \u003cspan\u003eon his 816-acre property 'Cawarra' \u003c\/span\u003eon the Upper Paterson River in the Hunter Valley wine region. The business flourished and nine years later, Lindeman established a head office, and storage and bottling facilities in Sydney.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eFast forward over a century and Lindeman's winemaker \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eKarl Stockhausen crafted many sublime Hunter semillons (labelled Hunter River Riesling) in the mid-1950s to late-1960s, together with some great Hunter shiraz (labelled Hunter River Burgundy). The 1965 Lindemans Hunter River Burgundy Bin 3100 and 1965 Lindemans Hunter River Burgundy 3110 were iconic wines that generated a cult following in subsequent decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cspan\u003eWhile Lindemans was established in the Hunter Valley, it was an early pioneer of cross-regional sourcing. Under the direction of Ray Kidd, one of Australia's great and largely unsung wine men, who ran Lindemans from 1962 to 1986, Lindemans \u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eexpanded into the Barossa Valley, Coonawarra, Padthaway, Clare Valley and Corowa. \u003cspan\u003eRay bought Leo Buring in 1962 and Rouge Homme in 1965, purchased the century-old Nursery vineyard (the oldest planting in Coonawarra) in 1965 and planted the Limestone Ridge and St Georges vineyards in 1967 and 1969 respectively. Lindemans produce their famous Trio of benchmark Coonawarra wines - St George Vineyard Cabernet Sauvignon, Limestone Ridge Vineyard Shiraz Cabernet and Pyrus Cabernet blend - from these three vineyards.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003eLindemans most successful wine was the infamous Ben Ean Moselle which was aimed at the lower end of the market and produced in enormous quantities to compete with Orlando's Barossa Pearl. It financed much of Lindemans' growth in the 1970s and reached its peak in 1979 when it accounted for more than 20% of Australia's bottled white wine sales. Ben Ean was the creation of Ray Kidd while he was Lindemans' cellar and vineyard manager in the late 1950s and was originally produced from Hunter Semillon with some Verdelho. Kidd correctly predicted that the hugely successful fruity carbonated sweet Pearl wines would lead drinkers to demand still table wines with the same features.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ca name=\"_Hlk165059903\"\u003e\u003c\/a\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn 2005, the Lindemans brand and assets, which had been previously owned by Foster's and Southcorp, were acquired by Treasury Wine Estates. The Coonawarra Trio continue to be a \u003cspan\u003ecompelling expression of wine \u003c\/span\u003e\u003cspan\u003eborne of the famed terra rossa soil, but sadly various factors including time, fashion and complacency have worked against their reputation. The globalisation of the brand name has also not helped, as they seem to get lost in such a commercially focused portfolio.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896861561073,"sku":"","price":250.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/lindemans-limestone-ridge-shiraz-cabernet-1994-1500ml_069adb84-381b-454f-8449-0c50aeeb4d10.jpg?v=1697156792"},{"product_id":"lindemans-limestone-ridge-shiraz-cabernet-1991-1500ml","title":"Lindemans Limestone Ridge Shiraz Cabernet 1991 (1500ml)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eWinner of 6 Trophies at Australian Wine Shows\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cstrong\u003eThe Coonawarra Trio of Limestone Ridge Vineyard Shiraz Cabernet, St George Vineyard Cabernet Sauvignon and Pyrus Cabernet Sauvignon Merlot Malbec are all of exemplary quality.\"\u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Halliday\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe Limestone Ridge Shiraz Cabernet is one of the three wines that make up Lindemans' famous Trio, which \u003cspan\u003eare the ultimate expression of Coonawarra and \u003c\/span\u003erepresent the pinnacle of the company's \u003cspan\u003eviticultural and winemaking skills\u003c\/span\u003e. Fruit is sourced exclusively from the Limestone Ridge vineyard, which \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003ewas planted in 1967 with 22 hectares of shiraz and 2 hectares of cabernet sauvignon on the eastern boundary. The vineyard was so named because the topsoil was very shallow, and the underlying ridge of limestone caused considerable problems in readying the land for planting. This same limestone gives the wines the bony structure and long life which so distinguish them.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"Clean, concentrated plum, cherry and spice fruit aromas with perfectly balanced and integrated oak. On the palate, exceptionally concentrated in comparison to all others in the line-up, with lots of round, mouthfilling plum cherry and raspberry fruit, finishing with good tannins.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium to full red-purple; clean, concentrated plum, cherry and spice fruit aromas with perfectly balanced and integrated oak. On the palate, exceptionally concentrated in comparison to all others in the line-up, with lots of round, mouthfilling plum cherry and raspberry fruit, finishing with good tannins.\"  \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\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver - 94 points \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e(No review available: Drink 2003-2011)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Debate has raged over which vintage – 90 or 91 – was the better (in Coonawarra). Ten years later, 91 wins it hands down. Outstanding reds: powerful, yet supremely elegant. Most will see out another decade easily. Coonawarra at its best.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Andrew Wood, Divine Magazine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWinner of 6 Trophies at Australian Wine Shows\u003cbr\u003eWinner of 11 Gold Medals at Australian Wine Shows\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLimestone ridge vineyard\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\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Lindemans Limestone Ridge vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_Limestone_Ridge_vineyard_1024x1024.png?v=1714124403\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_Limestone_Ridge_vineyard_1024x1024.png?v=1714124403\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLindemans has a long history in the Coonawarra region through buying wines for blending in the 1950s before formally arriving in Coonawarra with the purchase of the Rouge Homme winery and its vineyards and land in 1965.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn addition to the 19 hectares of vineyards they acquired from Rouge Homme, they also acquired 119 hectares of red soil suitable for vines. Limestone Ridge was the first vineyard planted by Lindemans after the acquisition. Between 1967 and 1968, \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e22 hectares of shiraz and 2 hectares of cabernet sauvignon were planted on the eastern boundary. The vineyard was so named because the topsoil was very shallow, and the underlying ridge of limestone caused considerable problems in readying the land for planting.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\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\/Lindemans_Winery_in_the_Hunter_Valley_1024x1024.png?v=1714130967\" alt=\"Lindemans Winery in the Hunter Valley\" style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_Winery_in_the_Hunter_Valley_1024x1024.png?v=1714130967\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eLindemans Hunter Valley Winery and Vineyards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eLindemans was founded in 1843 by Dr Henry John Lindeman who planted its first vines \u003cspan\u003eon his 816-acre property 'Cawarra' \u003c\/span\u003eon the Upper Paterson River in the Hunter Valley wine region. The business flourished and nine years later, Lindeman established a head office, and storage and bottling facilities in Sydney.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eFast forward over a century and Lindeman's winemaker \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eKarl Stockhausen crafted many sublime Hunter semillons (labelled Hunter River Riesling) in the mid-1950s to late-1960s, together with some great Hunter shiraz (labelled Hunter River Burgundy). The 1965 Lindemans Hunter River Burgundy Bin 3100 and 1965 Lindemans Hunter River Burgundy 3110 were iconic wines that generated a cult following in subsequent decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cspan\u003eWhile Lindemans was established in the Hunter Valley, it was an early pioneer of cross-regional sourcing. Under the direction of Ray Kidd, one of Australia's great and largely unsung wine men, who ran Lindemans from 1962 to 1986, Lindemans \u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eexpanded into the Barossa Valley, Coonawarra, Padthaway, Clare Valley and Corowa. \u003cspan\u003eRay bought Leo Buring in 1962 and Rouge Homme in 1965, purchased the century-old Nursery vineyard (the oldest planting in Coonawarra) in 1965 and planted the Limestone Ridge and St Georges vineyards in 1967 and 1969 respectively. Lindemans produce their famous Trio of benchmark Coonawarra wines - St George Vineyard Cabernet Sauvignon, Limestone Ridge Vineyard Shiraz Cabernet and Pyrus Cabernet blend - from these three vineyards.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003eLindemans most successful wine was the infamous Ben Ean Moselle which was aimed at the lower end of the market and produced in enormous quantities to compete with Orlando's Barossa Pearl. It financed much of Lindemans' growth in the 1970s and reached its peak in 1979 when it accounted for more than 20% of Australia's bottled white wine sales. Ben Ean was the creation of Ray Kidd while he was Lindemans' cellar and vineyard manager in the late 1950s and was originally produced from Hunter Semillon with some Verdelho. Kidd correctly predicted that the hugely successful fruity carbonated sweet Pearl wines would lead drinkers to demand still table wines with the same features.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ca name=\"_Hlk165059903\"\u003e\u003c\/a\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn 2005, the Lindemans brand and assets, which had been previously owned by Foster's and Southcorp, were acquired by Treasury Wine Estates. The Coonawarra Trio continue to be a \u003cspan\u003ecompelling expression of wine \u003c\/span\u003e\u003cspan\u003eborne of the famed terra rossa soil, but sadly various factors including time, fashion and complacency have worked against their reputation. The globalisation of the brand name has also not helped, as they seem to get lost in such a commercially focused portfolio.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896861626609,"sku":"","price":250.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/lindemans-limestone-ridge-shiraz-cabernet-1991-1500ml.jpg?v=1714348686"},{"product_id":"lindemans-pyrus-1996-1500ml","title":"Lindemans Pyrus 1996 (1500ml)","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe Coonawarra Trio of Limestone Ridge Vineyard Shiraz Cabernet, St George Vineyard Cabernet Sauvignon and Pyrus Cabernet Sauvignon Merlot Malbec are all of exemplary quality.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLindemans Pyrus is a classic Bordeaux style blend sourced from the centre of Coonawarra's Terra Rossa strip, including the century old nursery vineyard, the oldest planting in the Coonawarra. It utilizes a backbone of old vine Coonawarra Cabernet, fleshed out by Merlot, Malbec and Cabernet Franc to create a particularly rich, and supple wine of great complexity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"The bouquet is clean, with an intriguing mix of sweet berry fruit on the one hand and more savoury bitter chocolate and earth on the other. An elegant wine in the mouth, of light to medium intensity, nicely balanced and with the dominant savoury characters reflecting the Merlot Cabernet Franc components. Finishes with soft tannins appropriate to the weight of the wine.\"  James Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e2006 Vintage Rating: \"Another great vintage in Coonawarra. Very elegant, tight wines. Many bordeaux look-alikes.\"  Andrew Wood, Divine Magazine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Yields for the Malbec and Cabernet Franc were low which has resulted in a smaller quantity of Pyrus being made in the 1996 vintage. Made from a blend of Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc the wine was matured in new French oak hogsheads and barriques for 17 months. Dark crimson-red colour. On the nose there are complex cedar and mint aromas as well as regional plum fruit characters so typical of the Coonawarra, with well integrated lightly toasted French oak in the background. The palate displays fully ripened sweet fruit flavours finishing with soft, velvety tannins. The Cabernet Sauvignon has provided the solid base, the Merlot softness, the Cabernet Franc mintiness and the Malbec palate length. This is one of the best Pyrus blends produced to date. The soft tannin structure and ripe fuit make it very drinkable now although it will cellar a further 5-7 years.\"  \u003cstrong\u003eLindemans\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\"\u003cspan\u003eMedium to full red-purple; the bouquet is clean, with an intriguing mix of sweet berry fruit on the one hand and more savoury bitter chocolate and earth on the other. An elegant wine in the mouth, of light to medium intensity, nicely balanced and with the dominant savoury characters reflecting the Merlot Cabernet Franc components. Finishes with soft tannins appropriate to the weight of the wine.\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 90 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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=\"Lindemans Winery in the Hunter Valley\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_Winery_in_the_Hunter_Valley_1024x1024.png?v=1714130967\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_Winery_in_the_Hunter_Valley_1024x1024.png?v=1714130967\" data-mce-style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eLindemans Hunter Valley Winery and Vineyards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eLindemans was founded in 1843 by Dr Henry John Lindeman who planted its first vines \u003cspan\u003eon his 816-acre property 'Cawarra' \u003c\/span\u003eon the Upper Paterson River in the Hunter Valley wine region. The business flourished and nine years later, Lindeman established a head office, and storage and bottling facilities in Sydney.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eFast forward over a century and Lindeman's winemaker \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eKarl Stockhausen crafted many sublime Hunter semillons (labelled Hunter River Riesling) in the mid-1950s to late-1960s, together with some great Hunter shiraz (labelled Hunter River Burgundy). The 1965 Lindemans Hunter River Burgundy Bin 3100 and 1965 Lindemans Hunter River Burgundy 3110 were iconic wines that generated a cult following in subsequent decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cspan\u003eWhile Lindemans was established in the Hunter Valley, it was an early pioneer of cross-regional sourcing. Under the direction of Ray Kidd, one of Australia's great and largely unsung wine men, who ran Lindemans from 1962 to 1986, Lindemans \u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eexpanded into the Barossa Valley, Coonawarra, Padthaway, Clare Valley and Corowa. \u003cspan\u003eRay bought Leo Buring in 1962 and Rouge Homme in 1965, purchased the century-old Nursery vineyard (the oldest planting in Coonawarra) in 1965 and planted the Limestone Ridge and St Georges vineyards in 1967 and 1969 respectively. Lindemans produce their famous Trio of benchmark Coonawarra wines - St George Vineyard Cabernet Sauvignon, Limestone Ridge Vineyard Shiraz Cabernet and Pyrus Cabernet blend - from these three vineyards.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003eLindemans most successful wine was the infamous Ben Ean Moselle which was aimed at the lower end of the market and produced in enormous quantities to compete with Orlando's Barossa Pearl. It financed much of Lindemans' growth in the 1970s and reached its peak in 1979 when it accounted for more than 20% of Australia's bottled white wine sales. Ben Ean was the creation of Ray Kidd while he was Lindemans' cellar and vineyard manager in the late 1950s and was originally produced from Hunter Semillon with some Verdelho. Kidd correctly predicted that the hugely successful fruity carbonated sweet Pearl wines would lead drinkers to demand still table wines with the same features.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ca name=\"_Hlk165059903\"\u003e\u003c\/a\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn 2005, the Lindemans brand and assets, which had been previously owned by Foster's and Southcorp, were acquired by Treasury Wine Estates. The Coonawarra Trio continue to be a \u003cspan\u003ecompelling expression of wine \u003c\/span\u003e\u003cspan\u003eborne of the famed terra rossa soil, but sadly various factors including time, fashion and complacency have worked against their reputation. The globalisation of the brand name has also not helped, as they seem to get lost in such a commercially focused portfolio.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896861888753,"sku":"","price":250.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/lindemans-pyrus-1996-1500ml_da9bb2f2-3d59-40ae-b9b5-5cf24e4350ba.jpg?v=1714453794"},{"product_id":"lindemans-st-george-cabernet-sauvignon-1991-1500ml","title":"Lindemans St George Cabernet Sauvignon 1991 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWine Spectator Top 100 Wines of 1996 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"The Coonawarra Trio of Limestone Ridge Vineyard Shiraz Cabernet, St George Vineyard Cabernet Sauvignon and Pyrus Cabernet Sauvignon Merlot Malbec are all of exemplary quality.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eJames Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe Lindemans St George Cabernet Sauvignon is one of the three wines that make up Lindemans' famous Trio, which \u003cspan\u003eare the ultimate expression of Coonawarra and \u003c\/span\u003erepresent the pinnacle of the company's \u003cspan\u003eviticultural and winemaking skills\u003c\/span\u003e. Fruit is sourced exclusively from the St George vineyard, which is \u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003elocated directly on the Limestone spine of the Terra Rossa, and\u003c\/span\u003e\u003c\/span\u003e \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003ewas planted in 1969 with 12 hectares of cabernet sauvignon. The first release of St George Cabernet Sauvignon was the 1973 vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\"A smooth, clean, fine and elegant bouquet with well-balanced and integrated oak. The palate is full bodied with ripe plum and berry fruit, showing above-average concentration, and the same very well-integrated and balanced oak evident on the palate. The tannin structure, too, is good. Four gold medals.\"  James Halliday\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e1991 Vintage rating: \"Debate has raged over which vintage – 90 or 91 – was the better in Coonawarra. Ten years later, 91 wins it hands down. Outstanding reds: powerful, yet supremely elegant. Most will see out another decade easily. Coonawarra at its best\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\"\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAndrew Wood, Divine Magazine\u003c\/span\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\"Smart and stylish, with penetrative, piercing small minty raspberries and cassis, harmoniously balanced with cedary oak and fine, tight tannins. Drink 2003-2011.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium to full red-purple; a smooth, clean, fine and elegant bouquet with well-balanced and integrated oak. The palate is full bodied with ripe plum and berry fruit, showing above-average concentration, and the same very well-integrated and balanced oak evident on the palate. The tannin structure, too, is good. Four gold medals.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 93 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Ripe and opulent, a silky-textured Cabernet delivering rich black cherry, tar, spice and mint flavors bubbling around on the gorgeous finish. Approachable now, but still youthful.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Harvey Steiman, Wine Spectator - 92 points and Top 100 Wines of 1996\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\u003eTop 100 Wines of 1996 - Wine Spectator \u003cbr\u003e4 Gold Medals in Australian Wine Shows\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSt George vineyard\u003cbr\u003e\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\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_St_George_2_1024x1024.png?v=1714424643\" alt=\"Lindemans St George Cabernet Sauvignon\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLindemans has a long history in the Coonawarra region through buying wines for blending in the 1950s before formally arriving in Coonawarra with the purchase of the Rouge Homme winery and its vineyards and land in 1965.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn addition to the 19 hectares of vineyards they acquired from Rouge Homme, they also acquired 119 hectares of red soil suitable for vines. Between 1967 and 1968, Limestone Ridge was the first vineyard planted by Lindemans after the acquisition. This was followed in 1969 by the St George vineyard, \u003cspan\u003ealso located directly on the Limestone spine of the Terra Rossa strip,\u003c\/span\u003e which was planted to 12 hectares of cabernet sauvignon. All of the vines on the block were clonally selected \u003cspan\u003efrom the oldest and best clones of cabernet in the Coonawarra district\u003c\/span\u003e, resulting in high and dependable yields. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyard takes its name from Surgeon Major-General Hinton St George, who purchased the land in the early 1890s.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\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\/Lindemans_Winery_in_the_Hunter_Valley_1024x1024.png?v=1714130967\" alt=\"Lindemans Winery in the Hunter Valley\" style=\"margin-bottom: 16px; float: none;\" data-mce-style=\"margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lindemans_Winery_in_the_Hunter_Valley_1024x1024.png?v=1714130967\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI', sans-serif;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eLindemans Hunter Valley Winery and Vineyards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eLindemans was founded in 1843 by Dr Henry John Lindeman who planted its first vines \u003cspan\u003eon his 816-acre property 'Cawarra' \u003c\/span\u003eon the Upper Paterson River in the Hunter Valley wine region. The business flourished and nine years later, Lindeman established a head office, and storage and bottling facilities in Sydney.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eFast forward over a century and Lindeman's winemaker \u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eKarl Stockhausen crafted many sublime Hunter semillons (labelled Hunter River Riesling) in the mid-1950s to late-1960s, together with some great Hunter shiraz (labelled Hunter River Burgundy). The 1965 Lindemans Hunter River Burgundy Bin 3100 and 1965 Lindemans Hunter River Burgundy 3110 were iconic wines that generated a cult following in subsequent decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cspan\u003eWhile Lindemans was established in the Hunter Valley, it was an early pioneer of cross-regional sourcing. Under the direction of Ray Kidd, one of Australia's great and largely unsung wine men, who ran Lindemans from 1962 to 1986, Lindemans \u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eexpanded into the Barossa Valley, Coonawarra, Padthaway, Clare Valley and Corowa. \u003cspan\u003eRay bought Leo Buring in 1962 and Rouge Homme in 1965, purchased the century-old Nursery vineyard (the oldest planting in Coonawarra) in 1965 and planted the Limestone Ridge and St Georges vineyards in 1967 and 1969 respectively. Lindemans produce their famous Trio of benchmark Coonawarra wines - St George Vineyard Cabernet Sauvignon, Limestone Ridge Vineyard Shiraz Cabernet and Pyrus Cabernet blend - from these three vineyards.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; color: #212b36; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cspan\u003eLindemans most successful wine was the infamous Ben Ean Moselle which was aimed at the lower end of the market and produced in enormous quantities to compete with Orlando's Barossa Pearl. It financed much of Lindemans' growth in the 1970s and reached its peak in 1979 when it accounted for more than 20% of Australia's bottled white wine sales. Ben Ean was the creation of Ray Kidd while he was Lindemans' cellar and vineyard manager in the late 1950s and was originally produced from Hunter Semillon with some Verdelho. Kidd correctly predicted that the hugely successful fruity carbonated sweet Pearl wines would lead drinkers to demand still table wines with the same features.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ca name=\"_Hlk165059903\"\u003e\u003c\/a\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn 2005, the Lindemans brand and assets, which had been previously owned by Foster's and Southcorp, were acquired by Treasury Wine Estates. The Coonawarra Trio continue to be a \u003cspan\u003ecompelling expression of wine \u003c\/span\u003e\u003cspan\u003eborne of the famed terra rossa soil, but sadly various factors including time, fashion and complacency have worked against their reputation. The globalisation of the brand name has also not helped, as they seem to get lost in such a commercially focused portfolio.\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896862118129,"sku":"","price":250.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/lindemans-st-george-cabernet-sauvignon-1991-1500ml_cf9099c8-3140-4523-badd-4da0ae7d0c9a.jpg?v=1714444890"},{"product_id":"mount-mary-quintet-2006-1500ml","title":"Mount Mary Quintet 2006 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"All about subtlety and finesse; while medium-bodied, has deceptive intensity and length, the five varieties seamlessly moulded into a mix of black and red fruits, fine tannins and a gently savoury finish. Oak? Yes, it's there, but you don't notice it.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (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 terrific wine of superb balance and focus. Its smoky bouquet of small dark berries and plums overlies nuances of mushrooms, minerals and restrained cedary oak. Supremely long, elegant and fine-grained, it still presents remarkable depth and richness of dark cherry, plum and berry flavour underpinned by fine crunchy tannins, nuances of dried herbs and suggestions of briar and undergrowth. It finishes with exceptional length and tight-knit acidity\u003cspan data-mce-fragment=\"1\"\u003e. YTD 2018-2026+.\"  \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\"All about subtlety and finesse; while medium-bodied, has deceptive intensity and length\u003cspan data-mce-fragment=\"1\"\u003e, the five varieties seamlessly moulded into a mix of black and red fruits, fine tannins and a gently savoury finish. Oak? Yes, it's there, but you don't notice it.\"  \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\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dr John and Marli Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Sam Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mount Mary Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary  \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868245745,"sku":"","price":795.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-2006-1500ml_f91e95fe-9c01-48f3-a211-f7ed14843a68.jpg?v=1697411598"},{"product_id":"mount-mary-quintet-2005-1500ml","title":"Mount Mary Quintet 2005 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Lovely elegant wine with a cedar, cigarbox bouquet and a complex, mellow personality. Intense and beautifully balanced, a wine of poise and style. Ripeness is spot-on, and it's achieved at modest alcohol, too. The corollary of this is a refreshing style of wine that leaves you feeling like another glass, and unlike higher-alcohol reds, it never palls.\"  Huon Hooke (Tasted Feb 2014)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (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\"Supremely elegant, stylish and focused, this aristocratic red has a heady, floral perfume of dark cherries, plums, cassis and blackberries backed by scents of violets and dried herbs, dark chocolate\/vanilla oak and suggestions of mocha. Sumptuously flavoured but silky-smooth, it's dark-fruited, dusty and savoury, with an intensity that builds steadily towards its palate-staining finish. Framed by fine and beautifully ripened tannins, it flaunts its considerable influence from merlot. Drink 2017-2025\u003cspan data-mce-fragment=\"1\"\u003e+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Lovely elegant wine with a cedar, cigarbox bouquet and a complex, mellow personality. Intense and beautifully balanced, a wine of poise and style. Ripeness is spot-on, and it's achieved at modest alcohol, too. The corollary of this is a refreshing style of wine that leaves you feeling like another glass, and unlike higher-alcohol reds, it never palls.\" \u003cstrong data-mce-fragment=\"1\"\u003e Huon Hooke, The Real Review - 96 points (Tasted Feb 2014)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Supremely graceful and fine in typical Mount Mary style; the long and silky palate has a tapestry of red and black fruit flavours, the finish long and satisfying, the aftertaste lingering for minutes. Drink by 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" alt=\"Dr John and Marli Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" alt=\"Sam Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" alt=\"Mount Mary Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868278513,"sku":"","price":850.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-2005-1500ml.jpg?v=1697411527"},{"product_id":"mount-mary-quintet-2004-1500ml","title":"Mount Mary Quintet 2004 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A top-drawer Mount Mary. Beautifully controlled and contained, its silky and elegant palate conceals its ample power and strength beneath an exterior of spotlessly fresh, pure blackcurrant and dark cherry fruit.\"  Jeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (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 top-drawer Mount Mary red that would appear to contain significantly more merlot than its mere eleven percent. Its deep, dark and briary aromas of violets, cassis, blackberries, dark plums and plain chocolate reveal undertones of dried herbs and bramble. Beautifully controlled and contained, its silky and elegant palate conceals its ample power and strength\u003cspan data-mce-fragment=\"1\"\u003e beneath an exterior of spotlessly fresh, pure blackcurrant and dark cherry fruit, camera-shy oak and tannin so delicate and fine that its genuine impact could easily be ignored. Evenly ripened, it also reveals classic nuances of dried herbs. 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\u003cspan data-mce-fragment=\"1\"\u003e\"Fresh leather strapping, cigar box, black tea – this has elegance and refinement to spare – it is all about clarity and finesse, creamy and silky.  The layers of spice that straddle the pure fruit are nothing short of astounding… and I am led by the nose to BDX.  For sheer length and persistence…. Wow.\" \u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eErin Larkin, erinlarkin.com.au – 96\/97 points (Tasted 2020)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"An elegant, stately red. Bright colour; classy bouquet of violets, crushed-leaf, cassis, mulberry and briar. Great flavour, line and balance on palate. Beautifully proportioned\u003cspan data-mce-fragment=\"1\"\u003e, with no excess of oak, alcohol or tannin.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, Gourmet Traveller Wine - 96 points  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Excellent hue though not particularly deep; a classic, understated Mount Mary style, beautiful fruit\/oak\/tannin balance; cassis and blackcurrant dominate, then silky tannins on a very long finish\u003cspan data-mce-fragment=\"1\"\u003e. Cabernet Sauvignon\/Merlot\/Cabernet Franc\/Malbec\/Petit Verdot. Drink by: 2024.”  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" alt=\"Dr John and Marli Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" alt=\"Sam Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" alt=\"Mount Mary Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868344049,"sku":"","price":900.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-2004-1500ml_6f77eafc-46c1-43cb-922f-48f41fc09413.jpg?v=1697411378"},{"product_id":"mount-mary-quintet-2001-1500ml","title":"Mount Mary Quintet 2001 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Still youthful and bright; the bouquet very complex with crisp blackcurrant, violet, gently leafy cabernet family aromas leading into a tremendously elegant and beautifully focused palate. It's elegant and subtle, reflecting its low alcohol, but also very intense, concentrated and long. A superb wine.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (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 dusty, but deeply concentrated perfume of crushed violets and cassis is backed by sweet vanilla and chocolate oak, with a whiff of capsicum. Rich, smooth and seamless, almost opulent for a cabernet, it's wonderfully long, harmonious and stylish, constructed around the finest of firm tannins. For the cellar\u003cspan data-mce-fragment=\"1\"\u003e.\"  \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\"Dark red. Claret-like aromas of currant, plum, mocha and tobacco, complicated by a subtle mintiness. Sweet, complex and sophisticated, with lively, sharply delineated, youthfully backward currant, mineral and herbal flavors. At once quite suave and impressively concentrated. Finishes with dusty tannins and terrific but very subtle length. Quite young and built to age\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eStephen Tanzer - 94+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eExcellent depth and hue of colour, still youthful and bright; the bouquet very complex with crisp blackcurrant, violet, gently leafy cabernet family aromas leading into a tremendously elegant and beautifully focused palate. It's elegant and subtle, reflecting its low alcohol, but also very intense, concentrated and long. A superb wine, with just a tinge of 'animal' creeping in as the wine warmed and breathed - but not enough to concern me. Drink: 2015-2025.\"\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e  \u003c\/span\u003eHuon Hooke, The Real Review - 94 points (Tasted Feb 2015)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" alt=\"Dr John and Marli Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" alt=\"Sam Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" alt=\"Mount Mary Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868475121,"sku":"","price":850.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-2001-1500ml.jpg?v=1697410768"},{"product_id":"mount-mary-quintet-2000-1500ml","title":"Mount Mary Quintet 2000 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJeremy Oliver Wine of the Year 2003\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Even finer than the exceptional 1999 release. It is the most exciting young cabernet blend I have ever tasted from Mount Mary. An essay in creamy vinous texture and restrained strength, its palate bursts with dark berry fruits, revealing layers of smoky, herbal complexity suggestive of dried leaves. Perfectly ripe, sumptuous and firm, it is framed by powder-fine tannins. No apologies that this benchmark Australian expression of the left bank Bordeaux blend is hard to lay hands on. If you're serious, you'll find a way.\"  Jeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (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\"Even finer than the exceptional 1999 release, named as a finalist for last year's Wine of the Year, is the most exciting young cabernet blend I have ever tasted from Mount Mary. Its deeply scented fragrance of cassis, violets and dark plums, lightly polished cedar and chocolate oak precedes an underlay of gravel and mocha. An essay in creamy vinous texture and restrained strength, its palate bursts with dark berry fruits, revealing layers of smoky, herbal complexity suggestive of dried leaves. Perfectly ripe, sumptuous and firm, it is framed by powder-fine tannins. No apologies that this benchmark Australian expression of the left bank Bordeaux blend is hard to lay hands on. If you're serious, you'll find a way\u003cspan data-mce-fragment=\"1\"\u003e.\"  \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\"A superb wine: rich, full-bodied, supple textured and powerful. There's a lovely roundness and generosity to the palate.\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e Drink: Now.\"\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e \u003c\/span\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e \u003c\/span\u003eHuon Hooke, The Real Review - 94 points (Tasted Dec 2021)\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\"\u003eJeremy Oliver Wine of the Year 2003\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" alt=\"Dr John and Marli Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" alt=\"Sam Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" alt=\"Mount Mary Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868507889,"sku":"","price":995.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-2000-1500ml.jpg?v=1697410538"},{"product_id":"mount-mary-quintet-1999-1500ml","title":"Mount Mary Quintet 1999 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The bouquet is very mature, savoury and earthy, with some dry leather and roasting pan traces, a little cigarbox and tobacco too. It's mellow and complex in its maturity. The weight is medium-bodied and the texture supple with balanced acidity and fine-grained tannins. Red fruits rather than dark. A superb mature Bordeaux blend, the remnants of which were still tasting well the next day.\"  Huon Hooke (Tasted Dec 2021)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (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 deluxe, silky-smooth, supremely elegant and complete blend of red Bordeaux varieties of exceptional longevity. There's a multi-layered aspect to its complex aroma, as an intense violet perfume gives way to chocolate and cedar oak, which itself reveals a profound core of pure cassis and small red berry fruit. Wonderfully balanced and deftly integrated, it's the complete package\u003cspan data-mce-fragment=\"1\"\u003e.\"  \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\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eMedium to full brick-red to tawny colour, showing maturity. The bouquet is likewise very mature, savoury and earthy, with some dry leather and roasting pan traces, a little cigarbox and tobacco too. It's mellow and complex in its maturity. The weight is medium-bodied and the texture supple with balanced acidity and fine-grained tannins. Red fruits rather than dark. A superb mature Bordeaux blend, the remnants of which were still tasting well the next day.\u003c\/span\u003e \u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eDrink: Now.\"\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e \u003c\/span\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e \u003c\/span\u003eHuon Hooke, The Real Review - 95 points (Tasted Dec 2021)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" alt=\"Dr John and Marli Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" alt=\"Sam Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" alt=\"Mount Mary Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868540657,"sku":"","price":875.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1999-1500ml_9265a068-ecd5-423f-8d46-6f2e9b2da250.jpg?v=1697410399"},{"product_id":"mount-mary-quintet-1997-1500ml","title":"Mount Mary Quintet 1997 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver – 91 points \u003c\/strong\u003e(No review available)\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" alt=\"Dr John and Marli Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" alt=\"Sam Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" alt=\"Mount Mary Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868573425,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1997-1500ml.jpg?v=1697410205"},{"product_id":"mount-mary-quintet-1996-1500ml","title":"Mount Mary Quintet 1996 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The flavour intensity is superb, although it is now moving into elegant, aged claret territory. It is succulent. It is all restraint without a powerful\/loud engine behind it, although it is VERY long… Fine. Elegant. Pretty. Unencumbered. Immaculate condition and tasted in isolation: glorious. The breathing space here is refreshing. This was loved across the table.\"  Erin Larkin (Tasted 2020)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"The flavour intensity is superb, although it is now moving into elegant, aged claret territory. It is succulent. It is all restraint without a powerful\/loud engine behind it, although it is VERY long… Fine. Elegant. Pretty. Unencumbered. Immaculate condition and tasted in isolation: glorious. The breathing space here is refreshing.This was loved across the table.\"  \u003cstrong\u003eErin Larkin, erinlarkin.com.au – 95 points (Tasted 2020)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJeremy Oliver – 95 points \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e(no review available)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dr John and Marli Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Sam Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mount Mary Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868606193,"sku":"","price":850.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1996-1500ml_57bc8aae-3f70-4ced-b38f-d95b8d418107.jpg?v=1697410148"},{"product_id":"mount-mary-quintet-1995-1500ml","title":"Mount Mary Quintet 1995 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJeremy Oliver – 91 points \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e(No review available)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dr John and Marli Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Sam Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mount Mary Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868671729,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1995-1500ml.jpg?v=1697410062"},{"product_id":"mount-mary-quintet-1994-1500ml","title":"Mount Mary Quintet 1994 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJeremy Oliver – 96 points \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e(No review available)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dr John and Marli Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Sam Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mount Mary Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868737265,"sku":"","price":850.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1994-1500ml_3550a2e1-d118-40e4-ad1f-f45fc8352e15.jpg?v=1697410004"},{"product_id":"mount-mary-quintet-1993-1500ml","title":"Mount Mary Quintet 1993 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJeremy Oliver – 90 points \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e(No review available)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dr John and Marli Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Sam Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mount Mary Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868770033,"sku":"","price":750.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1993-1500ml.jpg?v=1697409936"},{"product_id":"mount-mary-quintet-1992-1500ml","title":"Mount Mary Quintet 1992 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver – 95 points \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e(No review available)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dr John and Marli Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Sam Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mount Mary Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868802801,"sku":"","price":850.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1992-1500ml_06df84b1-eb90-4c43-be39-671afeba879c.jpg?v=1697409877"},{"product_id":"mount-mary-quintet-1991-1500ml","title":"Mount Mary Quintet 1991 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Lush, ripe fruit with cassis and mint, and some most attractive spicy characters, possibly fruit-derived, possibly oak-derived; these spicy characters continue on the palate along with cassis and dark berry fruits; silky smooth texture and a long finish.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Similar hallmarks of meat and spice on the nose, although more pronounced here.  Perhaps this is not in as good condition…? However, unassailable length.  Minerality and balance on the midpalate through finish.  A real cocoa nib character on the nose… for the rest of the table, this was joint wine of the bracket.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin, erinlarkin.com.au – 94+ points (Tasted 2020)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Medium red-purple; lush, ripe fruit with cassis and mint, and some most attractive spicy characters, possibly fruit-derived, possibly oak-derived; these spicy characters continue on the palate along with cassis and dark berry fruits; silky smooth texture and a long finish.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" alt=\"Dr John and Marli Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" alt=\"Sam Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" alt=\"Mount Mary Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868835569,"sku":"","price":795.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1991-1500ml.jpg?v=1697409823"},{"product_id":"mount-mary-quintet-1990-1500ml","title":"Mount Mary Quintet 1990 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The palate is very impressive: it's powerful and rich with soft tannins and gentle acidity. Fleshy, full-bodied and deliciously satisfying to drink.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vibrant and bright, again with the mineral edge just rearing its head past the front palate. Very elegant, very fine, but structured and ripe nonetheless. This is impressive. \u003cspan data-mce-fragment=\"1\"\u003eGuessed: Tossing up between Mount Mary and Bordeaux.\u003c\/span\u003e\"  \u003cstrong\u003eErin Larkin, erinlarkin.com.au – 97 points (Tasted 2020)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver – 97 points \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e(no review available)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" property=\"reviewBody\" data-mce-fragment=\"1\"\u003eA stark contrast to the 1989, this is a much riper style and indeed this bottle lacks a bit of aromatic lift. It could be very slightly oxidised, the bouquet faintly muffled and black-olivey. The palate is very impressive: it's powerful and rich with soft tannins and gentle acidity. Fleshy, full-bodied and deliciously satisfying to drink.\u003c\/span\u003e \u003cspan class=\"cs-reviewBody\" property=\"reviewBody\" data-mce-fragment=\"1\"\u003eDrink: Now.\"\u003c\/span\u003e\u003cspan class=\"cs-reviewBody\" property=\"reviewBody\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan class=\"cs-reviewBody\" property=\"reviewBody\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003eHuon Hooke, The Real Review - 96 points (Tasted Dec 2021)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" alt=\"Dr John and Marli Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" alt=\"Sam Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" alt=\"Mount Mary Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868868337,"sku":"","price":1095.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1990-1500ml_331ee84e-a05d-48c0-9b60-c208d60fefb0.jpg?v=1697409738"},{"product_id":"mount-mary-quintet-1989-1500ml","title":"Mount Mary Quintet 1989 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Very leafy and tobacco bouquet, suggesting slightly greener fruit beneath a patina of bottle-age, which had mellowed the wine nicely. A fragrant wine that has aged well in spite of its more herbal style. Indeed, age has improved it. A nice surprise.\"  Huon Hooke (Tasted Dec 2021)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan class=\"cs-reviewBody\" property=\"reviewBody\" data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan class=\"cs-reviewBody\" property=\"reviewBody\" data-mce-fragment=\"1\"\u003e\"Very leafy and tobacco bouquet, suggesting slightly greener fruit beneath a patina of bottle-age, which had mellowed the wine nicely. A fragrant wine that has aged well in spite of its more herbal style. Indeed, age has improved it. A nice surprise.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eDrink: Now.\"\u003c\/span\u003e\u003cspan class=\"cs-reviewBody\" property=\"reviewBody\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan class=\"cs-reviewBody\" property=\"reviewBody\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003eHuon Hooke, The Real Review - 90 points (Tasted Dec 2021)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" alt=\"Dr John and Marli Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" alt=\"Sam Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" alt=\"Mount Mary Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868901105,"sku":"","price":725.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1989-1500ml_a1f7be69-4c50-4195-adfa-ccb84f7824a4.jpg?v=1697409634"},{"product_id":"mount-mary-quintet-1987-1500ml","title":"Mount Mary Quintet 1987 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Meaty and salivating prosciutto, a hint of mulberry, pomegranate and red currant. It's not 'raspberry' anymore… we're talking grilled\/poached raspberry. Chermoula. Tarragon. Peppercorn. Really. Beautiful. Stuff. Great length. Go get it. Loved it.\"  Erin Larkin (Tasted 2020)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Meaty and salivating prosciutto, a hint of mulberry, pomegranate and red currant. It's not 'raspberry' anymore… we're talking grilled\/poached raspberry. Chermoula. Tarragon. Peppercorn. Really. Beautiful. Stuff. Great length. Go get it. Loved it.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin, erinlarkin.com.au – 96 points (Tasted 2020)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dr John and Marli Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Sam Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mount Mary Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868933873,"sku":"","price":895.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1987-1500ml.jpg?v=1697409575"},{"product_id":"mount-mary-quintet-1986-1500ml","title":"Mount Mary Quintet 1986 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver – 95 points \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e(No review available)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dr John and Marli Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Sam Middleton\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mount Mary Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896868966641,"sku":"","price":925.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mount-Mary-Quintet-1986-1500ml_5eef983f-bfd2-4259-ae54-973d3c168660.jpg?v=1697409510"},{"product_id":"mount-mary-quintet-2000-3000ml","title":"Mount Mary Quintet 2000 (3000ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJeremy Oliver Wine of the Year 2003\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Mount Mary Quintet is one of the iconic wines of Australia and one of the jewels of the Yarra Valley. It is a blend of the five Bordeaux varieties - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot - sourced from the Yarra's most revered vineyard.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eMount Mary Quintet\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is one of 'Langton's Heritage Five' which celebrates Australia's most exceptional and ground-breaking wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Even finer than the exceptional 1999 release. It is the most exciting young cabernet blend I have ever tasted from Mount Mary. An essay in creamy vinous texture and restrained strength, its palate bursts with dark berry fruits, revealing layers of smoky, herbal complexity suggestive of dried leaves. Perfectly ripe, sumptuous and firm, it is framed by powder-fine tannins. No apologies that this benchmark Australian expression of the left bank Bordeaux blend is hard to lay hands on. If you're serious, you'll find a way.\"  Jeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From the outset Mount Mary produced wines of rare finesse and purity. Today its star shines brighter than that of any of the 169 producers in the Yarra Valley. The Quintet stands proudly at the head of the portfolio.\"  James Halliday \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/0brDAeIfm1k\" title=\"Mount Mary Winery\" target=\"_blank\"\u003e\u003cimg alt=\"Mount Mary Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryWinery_480x480.png?v=1698446723\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eMount Mary Winery (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\"Even finer than the exceptional 1999 release, named as a finalist for last year's Wine of the Year, is the most exciting young cabernet blend I have ever tasted from Mount Mary. Its deeply scented fragrance of cassis, violets and dark plums, lightly polished cedar and chocolate oak precedes an underlay of gravel and mocha. An essay in creamy vinous texture and restrained strength, its palate bursts with dark berry fruits, revealing layers of smoky, herbal complexity suggestive of dried leaves. Perfectly ripe, sumptuous and firm, it is framed by powder-fine tannins. No apologies that this benchmark Australian expression of the left bank Bordeaux blend is hard to lay hands on. If you're serious, you'll find a way\u003cspan data-mce-fragment=\"1\"\u003e.\"  \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\"A superb wine: rich, full-bodied, supple textured and powerful. There's a lovely roundness and generosity to the palate.\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e Drink: Now.\"\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e \u003c\/span\u003e\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003e \u003c\/span\u003eHuon Hooke, The Real Review - 94 points (Tasted Dec 2021)\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\"\u003eJeremy Oliver Wine of the Year 2003\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDr John \u0026amp; Sam Middleton\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\" alt=\"Dr John and Marli Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-MarliandJohnMiddleton_1024x1024.png?v=1682404719\"\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 Dr John and Marli Middleton\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr John Middleton was a prominent physician and a giant of the Australian wine industry. He played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region when he founded Mount Mary in 1971, as it had been 50 years since the Valley had produced any wine.\u003c\/p\u003e\n\u003cp\u003eJohn was the son of a country doctor and initially followed in his father's footsteps. \"John studied medicine at Melbourne University, where he met arts student Marli Russell, who was to become his wife. He graduated with honours in all subjects and was awarded prestigious medical prizes. To the surprise of friends and colleagues, this talented graduate from a privileged background chose not to become what was known in those days as 'a Collins Street specialist'. He had no desire to be a rich, society medico. He had a deep social conscience and as a physician, he would treat and counsel an entire family for the price of one patient.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePhilip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960s John and Marli, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low-alcohol wines from French varieties.\u003c\/p\u003e\n\u003cp\u003eWhen John finally decided to devote his life to making wine, he \u003cspan data-mce-fragment=\"1\"\u003edidn't let his busy medical practice impede his search for the perfect vineyard site. H\u003c\/span\u003ee walked the slopes of the low hills surrounding the Yarra Valley and arranged for soil to be tested. It was in 1971 that he came across Mount Mary, a property that had grey-clay soil and a north-facing slope ideal for grape growing.\u003c\/p\u003e\n\u003cp\u003eJohn planted 25 acres of vines in 1972 and produced the first Mount Mary vintage in 1976. The release comprised four wines: Quintet (a blend of Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot), Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eJohn's attention to detail was legendary and he possessed a relentless drive for perfection. \"John Middleton practised near-obsessive attention to detail long before that phrase slid into oenological vernacular. Even journalists were vetted before being allowed into the winery, its sanitary standard that of a hospital operating theatre. And therein lay the secret of the quality of the wines. Infinite care was taken with every stage of converting grapes into wine to be released when (in Middleton's view) it was ready.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn never sought media attention, there were no public tastings, no cellar door sales, no winemaker dinners and no advertising; the sole marketing expense was an annual A4 brochure sent to clients on his mailing list. \"I still recall John Middleton eschewing all the glitz and glam of wine marketing and PR, boycotting the wine shows and expos, refusing to send a bottle for a magazine tasting because 'we might have all been drinking coffee or eating garlic for breakfast'. It was all irrelevant to him. All that mattered was what went into the bottle. No advertising, no fanfare, no flying the word's press to the winery for a party. Whatever fame Mount Mary has attained, it has achieved solely on the back of its wine quality. And that's a lot of fame.\" \u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHuon Hooke\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eIt is a classic understatement to say that John was a complex personality. When I first started seriously purchasing wine, the highlight of the buying year was tasting the new vintage release wines at Mount Mary, but more particularly spending time talking with John. My fondest memory was the year I arrived to find John leaning on the driveway gate, in a particularly reflective mood, and listening to his long discourse on a wide range of subjects.\u003c\/p\u003e\n\u003cp\u003e\"John did not suffer fools gladly. He wrote an annual newsletter that was usually controversial and, if he thought it was deserved, would attack politicians, government departments and critics with withering contempt. John would usually leave it until perhaps the fourth sentence for his first shot of invective, and by then it was on for young and old. He somehow contrived to address the majority of important issues facing the global wine industry, plus anything else that came to mind, in and around the loose context of introducing his loyal band of buyers to Mount Mary's forthcoming wine release. One stoush over government interference stemmed from state and federal excise on quality wine on the professed grounds of curbing alcoholism. 'These (connoisseurs of quality wines) are the last people to be viewed as drunkards,' he noted. It was riveting stuff; never dull, always intelligent and never failing to overlook any technical or political reality that might have weakened his case. John's intensity, focus and the strength of his self-belief will long remain in the consciousness of everyone who knew him.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA combination of excerpts from Angus Hughson, The Wine Genius and Philip Jones, The Sydney Morning Herald\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Middleton made Mount Mary one of Australia's greatest vineyards. \"John relentlessly strove for perfection and all 4 of the wines in the original Mount Mary portfolio achieved just that. By the time John died in 2006, aged 82, Mount Mary's wines had long been recognised as the leader of the Yarra Valley pack.\"\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJames Halliday\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\" alt=\"Sam Middleton\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMary-SamMiddleton_1024x1024.png?v=1682404788\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary is in the form of its life with Sam Middleton as Head Winemaker, a position he has held since 2011. \"Current winemaker and third-generation family member Sam Middleton has managed to sensitively and intelligently refine the wines to their highest-ever level of quality, driven from the vineyard up.”\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNick Stock\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSam Middleton is a third generation winemaker from the Mount Mary family. He holds a degree in Agricultural Science from the University of Melbourne as well as a degree in Wine Science from Charles Sturt University. His background includes employment at several significant producers including Coldstream Hills and Dominique Portet. Sam has gained experience in France working vintage in Burgundy in 2009 and travelling extensively through other wine regions. Bordeaux is of special interest to him as a result of its role in Mount Mary's history.\u003c\/p\u003e\n\u003cp\u003eGrowing up in the Yarra Valley alongside his father and grandfather, grapes and wine have always been a part of life. He has always demonstrated a passion for primary production and has a deep respect for this region and its unique ability to produce world-class wines. \u003c\/p\u003e\n\u003cp\u003eMount Mary is entering its second golden age with Sam Middleton in charge of the winemaking process. \"\u003cspan data-mce-fragment=\"1\"\u003eCharming grandson Sam Middleton is equally dedicated (as Dr John Middleton). \u003c\/span\u003eAn all-encompassing recent tasting of every vintage of the 4 wines \u003cspan data-mce-fragment=\"1\"\u003ein the original Mount Mary portfolio \u003c\/span\u003eleft me in no doubt he is making even better wines.\" \u003cem\u003eJames Halliday\u003c\/em\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\" alt=\"Mount Mary Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MountMaryVineyard_8882f8ab-51ce-4c94-a68a-a42396df68d4_1024x1024.png?v=1682401180\"\u003e\u003c\/p\u003e\n\u003cp\u003eMount Mary, a highly acclaimed single vineyard estate located in the heart of the Yarra Valley, is owned and operated by the Middleton family. Dr John Middleton purchased Mount Mary in 1971 and planted 25 acres of vines the following year on a north facing slope that captures optimum sunlight during the growing season. John played a leading role in the renaissance of the Yarra Valley as a premium wine-producing region, as it had been 50 years since the Valley had produced any wine, and duly established himself as a giant of the Australian wine industry.\u003c\/p\u003e\n\u003cp\u003eSince the first vintage in 1976, Mount Mary has established itself as one of Australia's most highly regarded producers, commanding a mythical status among wine collectors. John established a stellar reputation, with the winery's small (3000 case) production selling out quickly each year. The purity of fruit, poise and structure of Quintet, a Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and Petit Verdot blend, epitomises the estate. It resonates with individuality of place and John's fastidious respect for the landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Mount Mary Vineyard estate wines are premium handcrafted wines produced in limited quantities. \u003c\/span\u003eThe four wines are Quintet, Triolet (a blend of Sauvignon Blanc, Semillon and Muscadelle), Pinot Noir and Chardonnay. The first two wines are classic Bordeaux blends, while the latter two are varieties traditionally grown and made in Burgundy.\u003c\/p\u003e\n\u003cp\u003eMount Mary celebrated its 50th anniversary in 2021 and today has around 40 acres under vine planted to 18 grape varieties. Mount Mary has continued to take great steps forward while staying true to the vision of Dr John, who died in 2006. His son David oversees the business while grandson Sam Middleton has held the role of Head Winemaker since 2011. \"It's axiomatic that generational change can be good or bad, obvious or discreet. The changes at Mount Mary have been unambiguously good, but fittingly discreet.” James Halliday\u003c\/p\u003e\n\u003cp\u003eIn 2008, in response to changing environmental conditions and a desire to evaluate new varieties, Mount Mary established additional vineyard areas on the estate and planted a number of varieties that have traditionally been grown in the Rhône Valley. The varieties planted include three white grapes, Marsanne, Roussanne and Clairette and four red grapes, Grenache, Syrah, Mourvèdre and Cinsault. In 2014 Mount Mary released two new wines under the Marli Rusell label, named after Marli Middleton (nee Russell), wife of John and co-founder of Mount Mary. One is a blend of the three white Rhône varietals, the other a blend of the four red Rhône varietals. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"More than half the land area of Mount Mary is not directly related to wine production. The health of our property is of primary concern and we have the long-term objective of being self-sufficient in energy and water. We are also keen to limit our impact on the environment through revegetation and weed control. Despite the many challenges that have been presented to us over the past few years, progress toward our environmental goals continues. We are on a journey of continuous improvement and while we still have a long way to go to reach all of our goals, great progress has been made in with our planting program and our water and energy system designs. Work has begun on the reticulation of our harvested water supplies, the modernisation of our winery wastewater management and the energy efficiency of our winery. Our revegetation areas are already attracting increased numbers of native birds and our Snow Gum conservation area is looking good. We are continuing with our program of collecting a variety of native seed for propagation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ultimate goal of our environmental works is to be energy and water efficient, relying less on outside supply, to provide additional habitat for native species, and to limit our negative impacts by containing and treating waste products on site. Renewable power, water collection and recycling, and redesigned facilities are at the centre of these improvements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough we are not certified biodynamic or organic we have a very keen interest in soil health and improving the environment around us. We are striving for a sustainable and robust viticultural system to ensure the long-term future of our site and the continual evolution of our wines. To help with this vision we adopt many viticultural practices, which include spreading compost in order to manipulate the soil microbiology and increase soil organic matter, along with spreading small amounts of organic fertilisers, and in some blocks mulching undervine with straw to increase soil water retention.\u003c\/p\u003e\n\u003cp\u003eWe like to minimize the use of machinery in our vineyard in order to reduce the amount of soil compaction within the vine row. Cover crops are sown down every alternate row which helps to increase soil organic matter, improve soil structure and provide a home for the many beneficial insects which play an important role in pest management. We continue to strive towards a spray program that only involves chemical use when absolutely necessary. We are focused on doing these things to ensure a healthy, sustainable environment.\" Mount Mary \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896869032177,"sku":"","price":3995.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/mount-mary-quintet-2000-3000ml_aadda08d-a351-4727-9eb5-7d54902a454b.jpg?v=1697410587"},{"product_id":"oleary-walker-clare-mclaren-vale-shiraz-2002-1500ml","title":"O'Leary Walker Clare\/McLaren Vale Shiraz 2002 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eIn 2000, with over 35 years of experience making wine with some of Australia's biggest wine companies, long-time friends David O'Leary and Nick Walker established O'Leary Walker Wines. Not surprisingly, it didn't take long for them to establish a formidable reputation, particularly for their superb Polish Hill River and Watervale Rieslings and a range of classic Clare Valley Shiraz.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"While there'll be no shortage of great 2002 South Australian reds released this year, I doubt whether too many (if any) will be as well priced as this beautifully put together shiraz from O'Leary Walker, containing both Clare Valley and McLaren Vale fruit. Deeply coloured and very ripe on the nose, with dark fruits, black olives, licorice, cedar and vanillan, the palate is equally ripe and sumptuous. Ripe, fine-grained tannins round off a delicious wine that can be enjoyed now and over the next 4 to 6 years.\"  Philip Rich\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\"While there'll be no shortage of great 2002 South Australian reds released this year, I doubt whether too many (if any) will be as well priced as this beautifully put together shiraz from O'Leary Walker, containing both Clare Valley and McLaren Vale fruit.\u003cspan data-mce-fragment=\"1\"\u003e Deeply coloured and very ripe on the nose, with dark fruits, black olives, licorice, cedar and vanillan (from new and old French oak), the palate is equally ripe and sumptuous. Ripe, fine-grained tannins round off a delicious wine that can be enjoyed now and over the next 4 to 6 years.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePhilip Rich, Australian Gourmet Traveller Wine  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The recently released 2002 Clare\/Mclaren Vale Shiraz can only add to their already formidable reputation. It's a beautifully crafted wine, smooth, rich and elegant wine. It is somewhat unusual to blend wines from these two great shiraz regions, but you only have to take one sip of this lovely wine to realise that O'Leary Walker has got it right - the Clare Valley fruit (60%) adds the power, structure and fragrantly perfumed fruit; and the McLaren Vale fruit (40%) adds the richness, warmth and chocolatey flavour and the wonderfully sumptuous mouthfeel.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Nick Munday, Canterbury Wines - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Blackberry, licorice and spice; fine texture; good tannin\/oak management.\"  \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\"This mob never puts a foot wrong, and here's another example. Big fruit, a decent splash of charry-sweet oak, striking black-purple colour and a velvety, rich, satisfying pump of flavour from go to whoa – what more could you ask from an Aussie shiraz? The fruit flavours are a mix of olives, plums, mint (subtle) and barbecued snags – give me another glass, damn you. Drink: Now-2011.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinefront Monthly - 91 points.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"We have featured the 2002 Shiraz, from Clare and McLaren Vale ($22), in these pages before but it deserves another mention. This is a spicy, intense wine with leather and blackberry notes and a long finish. Just fabulous and stunning value\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eThe Courier-Mail\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe vineyards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/O_LearyWalkerClareValleyVineyard_1024x1024.png?v=1683258896\" alt=\"O'Leary Walker Clare Valley Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/O_LearyWalkerClareValleyVineyard_1024x1024.png?v=1683258896\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eClare Valley Vineyards\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eThe Clare Valley has a world-renowned reputation for producing elegant Rieslings. We source our fruit from two sub-regions within the Clare Valley, Watervale and the Polish Hill River Valley. The Watervale fruit is from the vineyard of Neil and Heather Grace, which is hand pruned and hand picked. With its classic red loam over limestone soil, the vines have a source of moisture from the limestone to ensure their health through the summer months.\u003cbr\u003e\u003cbr\u003eThe Polish Hill Valley fruit is from two vineyards which are virtually next-door to each other. Martin and Joan Smith's vineyard is now farmed biodynamically and across the Road is the Molloy's vineyard both of which are excellent examples of the quality this sub-region can produce. The soils are characterized by grey loam over sandstone and slate. The topsoils are littered with rock and shales of slate. The vines are tough to survive in these harsh soils but their fruit bears the characteristics of elegance, finesse and intensity, always with a hint of beautiful chalky bath powder!\u003cbr\u003e\u003cbr\u003eDespite only being 9 kilometers from the Watervale sub-region, The Polish Hill River region is quite a bit cooler and typically the fruit ripens 2-3 weeks later. It is the slate of the Polish Hill River as distinct from the limestone of Watervale that creates the differences between the wines.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eMcLaren Vale Vineyard\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eWe source Shiraz from a 50 plus year old vineyard called \"Shadels” at McLaren Vale, owned by Angelo Maglieri and his Family. Angelo and Nick Walker go way back to the early eighties when Nick was a young winemaker at Krondorf, purchasing fruit from these classic vineyards. This relationship has been almost continuous for 30 years! When we first started O'Leary Walker Wines, we needed excellent fruit not just \"run of the mill” quality. This vineyard had just come out of contract with Penfolds and was offered to us via our good relationship with Angelo. The soils are shallow loam over ironstone, quite rocky sub soils, well drained and tough. This vineyard has been incorporated in our blend since day one and has the great licorice, chocolate power that is the hallmark of McLaren Vale Shiraz, enhancing the inky, \"building block” wines of the Clare Valley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAdelaide Hills Vineyards\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eFruit for our Adelaide Hills Wines is sourced from David and Sue Cherry's (nee O'Leary) Adelaide Hills vineyard and from the adjoining vineyard of Mark and Louise O'Leary, which is the original \"Wyebo” property that was purchased by David's Grandfather in 1912. This site was planted in 1990 and selected on the basis of its soil structure, which has large quartz and slate running throughout the sub soils. With a gently sloping, North Easterly aspect, enhanced by elevation, ancient soils and weather patterns, characteristic influences from the Mt Lofty Ranges, this vineyard is a valuable asset to the winemaking at O'Leary Walker.\u003cbr\u003e\u003cbr\u003eThe Adelaide Hills with its cool climate and long, dry and even ripening season allows the vines to develop maximum varietal characters, producing intensely flavoursome fruit. The Adelaide Hills produces some of Australia's most elegant Chardonnay, Sauvignon Blanc and Pinot Noir wines.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"O'Leary Walker Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/O_LearyWalkerWines_1024x1024.png?v=1676057488\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/O_LearyWalkerWines_1024x1024.png?v=1676057488\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eNick Walker and David O'Leary\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePrior to establishing O'Leary Walker Wines in 2000, long-time friends David O'Leary and Nick Walker spent twenty-plus vintages working for some of Australia's biggest winemaking companies such as Hardy's and Mildara Blass, and were involved in labels like Annies Lane, Chateau Reynella, Mildara, Krondorf and Yellowglen. The larger companies provided fantastic learning environments and they were privileged to have worked with some of the industry's greats.\u003c\/p\u003e\n\u003cp\u003eThe pair established O'Leary Walker Wines with the aim of producing small batches of carefully handcrafted wine from some of the best vineyard sites in South Australia. Initially their principal focus was on the Clare Valley and, not surprisingly, it didn't take long for them to establish a formidable reputation, particularly for their superb Polish Hill River and Watervale Rieslings and a range of classic Clare Valley Shiraz. Thereafter their attention swung to the Adelaide Hills where they now have 35ha of chardonnay, cabernet sauvignon, pinot noir, shiraz, sauvignon blanc and merlot. The vineyards were certified organic in 2013.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDavid O'Leary\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDavid began his career in 1977 with the Stanley Wine Company in the Clare Valley, doing a vintage as a lab assistant under Brian Barry. It was during this time that David was introduced to Clare Valley Rieslings, sparking a lifelong passion to achieve greatness with this variety.\u003c\/p\u003e\n\u003cp\u003eDavid then spent a year with Petaluma and completed a vintage in Tasmania working for Heemskerk Wines before joining Chateau Reynella in 1981. This same year, he also graduated from Roseworthy Agricultural College. In September 1982, Thomas Hardy and Sons purchased Chateau Reynella and David was charged with managing juice separation in Padthaway, initiating the exhausting trend of two vintages a year between Waikerie and Padthaway.\u003c\/p\u003e\n\u003cp\u003eDavid was appointed group red winemaker for Hardy's in 1990 and held that role until joining Mildara Blass in 1994. At Mildara Blass, he held senior winemaking roles at Quelltaller Estate in the Clare Valley where he launched Annie's Lane, and at the Mildara Coonawarra-based Jamieson's Run winery. During his time with Hardy's and Mildara Blass, he also made wine in France and California, furthering his knowledge of the great wines and signature styles of the regions.\u003c\/p\u003e\n\u003cp\u003eDavid has achieved considerable milestones in his career; a Jimmy Watson Trophy in 1988 and twice International Red Winemaker of the Year (1992 and 1994) sit proudly along with numerous other trophies and gold medals on his mantle.\u003c\/p\u003e\n\u003cp\u003eDavid's goals remain unchanged: he simply wants to make great wine.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNick Walker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNick graduated from Roseworthy Agricultural College in 1982 and then followed the footsteps of his father and grandfather to become a third generation winemaker.\u003c\/p\u003e\n\u003cp\u003eNick's father Norm Walker was Managing Director at Seaview Champagne Cellars for over 22 years. Norm, along with his father Hurtle, has given over 100 years to the winemaking industry, in particular sparkling wine. Nick Walker and David O'Leary honour this family winemaking tradition by naming the O'Leary Walker Sparkling Pinot Noir Chardonnay the 'Hurtle', in recognition of Nick's grandfather and father's achievements.\u003c\/p\u003e\n\u003cp\u003eIn 1983 Nick joined the Burge and Wilson team at Krondorf Wines as an assistant winemaker. During this time, he was instrumental in making some of the great Eden Valley Rieslings of the time and had enormous success on the show circuit with his wines.\u003c\/p\u003e\n\u003cp\u003eNick undertook sparkling winemaking duties in 1998-1999 at Yellowglen and was winemaker and manager at Yarra Ridge in 2000. Overall, he spent over 14 years with the Mildara Blass group, responsible for brands including Krondorf, Yellowglen Sparkling wines, Yarra Ridge, Baileys and St Huberts.\u003c\/p\u003e\n\u003cp\u003eIn November 1999, Nick joined forces with good friend David O'Leary to create O'Leary Walker Wines.\u003c\/p\u003e\n\u003cp\u003eHis philosophy is pretty simple: make the best wines possible from the best vineyard sites - and leave a little time for fishing. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896871162097,"sku":"","price":145.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/O_Leary-Walker-Clare-McLaren-Vale-Shiraz-2002-1500ml_f2d6ce95-f817-4c6c-9c0b-4944534671af.jpg?v=1697420878"},{"product_id":"penfolds-60th-anniversary-limited-release-cabernet-shiraz-2018-1500ml","title":"Penfolds 60th Anniversary Limited Release Cabernet Shiraz 2018 (1500ml)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePenfolds Bin 389 is often referred to as 'Baby Grange', in part because components of the wine are matured in the same barrels that held the previous vintage of Grange. First made in 1960 by the legendary Max Schubert, this was the wine that helped forge Penfolds reputation with red wine drinkers by combining the structure of cabernet sauvignon with the richness of shiraz. It is named after its original binning compartment at Magill cellars.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTo honour 60 years since its inception, Penfolds winemakers selected exemplar Bin 389 parcels to create this Limited Release. This wine offers an alternative expression of a 2018 cabernet shiraz.  The wine was matured in twice the amount of new oak as the 'regular' Bin 389; the oak easily handled thanks to the quality of the fruit and the oak used for this very special homage blend. This Limited Release is destined to age long and gracefully, as would be expected of a Bin 389 derivative.  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2018 60th Anniversary Limited Release Cabernet Shiraz is a blend of 54% cabernet sauvignon and 46% shiraz from premium vineyards in McLaren Vale, Coonawarra, Padthaway, Barossa Valley and Wrattonbully. The wine was matured for 18 months in oak hogsheads (67% new).\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Nose: Immediately fresh and lively. Very South Australian – brazen formic plumes strut above, whilst polished boot leather aromatics lurk below. Scents of dehydrated strawberry \u0026amp; raspberry coulis propelled ahead of more familial cherry pip \u0026amp; sarsaparilla. Overt \u0026amp; extrovert (sandalwood) oak, coupled with a mix of roasted nuts (pecan\/pistachio\/hazelnut\/walnut), conspire to monopolise attention.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-content\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-text\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"col-12\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePalate: Integrated fruit\/oak\/tannin – all melding together – a 'congress' of cabernet \u0026amp; shiraz niceties. Fine acidity. Tannins that are fine \u0026amp; rounded.  Both appetite-inducing! Succulent, exuberant and certainly celebrating, not concealing oak. Very nicely balanced. Stylish \u0026amp; assured. The complete package – justifiably offering a respectful salute to the original Bin 389 blueprint. Peak drinking: 2022 – 2052.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePenfolds\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eThe story of bin 389\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin389_1024x1024.jpg?v=1664236288\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin389_1024x1024.jpg?v=1664236288\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePenfolds Bin 389 Cabernet Shiraz, often known as 'Baby Grange', is n\u003cspan data-mce-fragment=\"1\"\u003eamed after its original binning compartment at Magill cellars\u003c\/span\u003e. First produced in 1960, its history is connected with the development of Grange and Max Schubert's ambition to create what he called 'a dynasty of wines' for Penfolds. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEarly Bin 389 vintages were made with fruit from around the Adelaide foothills, including Auldana and Magill. According to retired Penfolds Senior Winemaker John Bird, a small portion of Morphett Vale fruit, parcels not used for Grange and sometimes McLaren Vale fruit were also included in the blend during the 1960s. After Penfolds vineyards around Adelaide were extensively pulled out to make way for urban development during the mid-1970s, Barossa Valley, particularly the Kalimna Vineyard,\u003cbr data-mce-fragment=\"1\"\u003ebecame a dominant source of fruit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSince the mid-1990s Bin 389 has drawn fruit from around South Australia, including Barossa Valley, Coonawarra, Padthaway, McLaren Vale, Langhorne Creek, Wrattonbully, Clare Valley and Robe. Exacting specifications of ripeness, classic Penfolds winemaking and strict classification of wines after maturation have ensured the style has remained consistent since the beginning.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBin 389 epitomises Penfolds winemaking philosophy and the benefits of cross-varietal and multi-regional blending. Max Schubert always favoured warmer-climate fruit as a source for the wine. By marrying the perfume and chocolaty tannins of ripe cabernet sauvignon with opulent and fleshy shiraz he could achieve extra aromatic complexity, volume and palate richness. The style has been refined over the last 60 years through meticulous fruit selection, the introduction of new technology and winemaking refinements. During the 1960s, use of refrigeration and stainless steel enabled winemakers to preserve freshness; new membrane presses during the 1970s allowed gentler extraction of flavours and tannins.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVineyard management practices and a rigorous fruit-grading system have also contributed to higher quality fruit. Nonetheless, the overall winemaking practices have not changed: the classical heading down in open fermenters, partial barrel fermentation and maturation in new and seasoned American oak (much used previously for Penfolds Grange and Bin 707 Cabernet Sauvignon) remain key Penfolds techniques. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBin 389 Cabernet Shiraz remains one of Australia's most popular collectible red wines because of its consistency and long-term cellaring potential. \u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-content\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"banner-text\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"col-12\" data-mce-fragment=\"1\"\u003e\n\u003ch3\u003e\u003cstrong\u003ePeter Gago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\" alt=\"Penfold's Chief Winemaker Peter Gago\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.\u003c\/p\u003e\n\u003cp\u003eMax Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.\u003c\/p\u003e\n\u003cp\u003eSince that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.\u003c\/p\u003e\n\u003cp\u003eAlongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.\u003c\/p\u003e\n\u003cp\u003eGago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).\u003c\/p\u003e\n\u003cp\u003eGago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.\u003c\/p\u003e\n\u003cp\u003eThe thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.\u003c\/p\u003e\n\u003cp\u003eAmong his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.\u003c\/p\u003e\n\u003cp\u003eAnyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).\u003c\/p\u003e\n\u003cp\u003eGago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.\u003c\/p\u003e\n\u003cp\u003eGago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.\u003c\/p\u003e\n\u003cp\u003eIn 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.\u003c\/p\u003e\n\u003cp\u003eDuring his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.\u003c\/p\u003e\n\u003cp\u003eIn 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.\u003c\/p\u003e\n\u003cp\u003eVery recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.\u003c\/p\u003e\n\u003cp\u003eAnd should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.\u003c\/p\u003e\n\u003cp\u003eWhat is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.\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=\"penfolds-winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1\/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSoon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDespite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTwo years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – ‘1844 to evermore!'.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896872931569,"sku":"","price":450.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Penfolds-60th-Anniversary-Limited-Release-Cabernet-Shiraz-2018-1500ml.jpg?v=1675646359"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/collections\/b2_c49114ef-eb51-49c3-ba23-12403158d854.jpg?v=1661821122","url":"https:\/\/canterburywines.au\/collections\/magnum-red.oembed?page=5","provider":"Canterbury Wines","version":"1.0","type":"link"}