{"title":"shiraz","description":"","products":[{"product_id":"ballast-stone-estate-shiraz-2002","title":"Ballast Stone Estate Shiraz 2002","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTop 100 of the 2004 Sydney International Wine Competition \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Shaw family have been wine grape growers since 1975 when they first planted vines in the foothills of McLaren Vale. Then came the decision to produce wine under their own label and a site at Currency Creek (a little south of McLaren Vale) was chosen. In November 2000, John Loxton was appointed winemaker, bringing with him a wealth of knowledge and experience from his 19 years at Maglieri Wines - where he had won numerous Australian and International trophies.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eResults came swiftly, with the 2001 Ballast Stone Estate shiraz winning gold at the prestigious Visy Board 2002 Great Australian Shiraz Challenge. It was the fifth placed wine at 18.5 points (only 10 gold medals were awarded) out of 217 entries from throughout Australia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWell, the follow-up 2002 is if anything a better wine and with a little time in the cellar will be magnificent. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Rich, ripe berry, cool climate Shiraz. Lovely nose. On the palate, nice and viscous. Quite thick, although some talcum like tannins. The kind of tannins that will evolve very well. This is a very good, very young Shiraz and it dealt with the food without any problem. I'd love to have some of this wine in my cellar. Not perfect yet because of those tannins, but this will evolve into a very fine wine.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSteve Flamsteed, 2004 Sydney International Wine Competition Top 100 Judge\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A spicy, fleshy Shiraz. It was a lovely match with the roast pork. Soft, ripe and approachable. Seductively lush. The vanillin oak characters did stick out a bit especially on the finish, but give it a bit of time and you will have a lovely food wine.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePeter Forrestal, 2004 Sydney International Wine Competition Top 100 Judge\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This shiraz is a mellow, generous type of Aussie red with no rough edges. Smelling of ripe blackberries and raspberries, it also has a hint of vanillan oak to it, but fruit character dominates. In the mouth it's smooth and tasty with friendly soft tannins in support.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRalph Kyte-Powell, The AgeEpicure  ★★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Powerful blackberry and plum, with a spicy, savoury extension to the finish.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 90 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A well-crafted wine with a meaty\/nutty nose that is developing nicely. The palate is fresh and fragrant. The fruit is not obviously defined but there is a good savoury tannic backbone to give balance.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWinestate Magazine  ★★★★(★)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTop 100 of the 2004 Sydney International Wine Competition \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BallastStoneEstate_1024x1024.png?v=1671613049\" alt=\"Ballast stone Estate\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BallastStoneEstate_1024x1024.png?v=1671613049\"\u003e\u003cspan\u003eThe Shaw family have been wine grape growers since 1975 when they first planted vines in the foothills of McLaren Vale. Then came the decision to produce wine under their own label and a site at Currency Creek (a little south of McLaren Vale) was chosen. In November 2000, John Loxton was appointed winemaker, bringing with him a wealth of knowledge and experience from his 19 years at Maglieri Wines - where he had won numerous Australian and International trophies.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694670065,"sku":"","price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ballast-stone-shiraz-2002_669ba98f-6e4c-424c-87a2-79fb8a1774da.jpg?v=1698965779"},{"product_id":"bellevue-estate-basket-pressed-shiraz-2017","title":"Bellevue Estate Basket Pressed Shiraz 2017","description":"\u003cp\u003e\"This basket press shiraz is made on site in Bellevue Estate's own micro winery. Fermented in small two tonne open fermenters prior to basket pressing with a limited release of only 600 to 1000 cases. After cold soaking, 10% of the juice is run off to intensify colour and flavours. The fermenters are hand plunged prior to traditional hand rachet basket pressing. All wine is matured in French and American oak hogshead barrels for eighteen months. The wine is made with minimal intervention with no added tannins or finings. \u003c\/p\u003e\n\u003cp\u003eThe 2017 Bellevue Estate Basket Press Shiraz is a medium body Shiraz with delicious harmony of fruit, spice and oak. The opulent flavours are seductive and addictive: dark berries and chocolate and good oak including lashings of vanilla - delicious silky tannins and a long finish - you won't be able to stop at a single glass! A must try if you like Australian basket press shiraz - especially at this price!\"  \u003cstrong\u003eBellevue Estate\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRunner Up – Edinburgh Shiraz Challenge\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eSilver Medal – Boutique Wine Awards\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eSilver Medal – Australian Small Winemakers Awards\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eSilver Medal – Winewise Small Vigneron Awards\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – London International Wine Challenge\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – Great Australian Shiraz Challenge\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – Royal Adelaide Wine Show\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eBronze Medal – Perth Royal Wine Show\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BellevueEstate_1024x1024.png?v=1672183819\" alt=\"Bellevue Estate\"\u003e\u003c\/p\u003e\n\u003cp\u003eBellevue Estate is a family owned winery in the township of McLaren Vale. They produce only one product, a single vineyard Bellevue Estate Basket Pressed Shiraz. The wine \u003cspan data-mce-fragment=\"1\"\u003eis a regular winner at the Edinburgh Shiraz Challenge and the recipient of awards at other top national wine competitions such as the Great Australian Shiraz Challenge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cspan data-mce-fragment=\"1\"\u003eBellevue Estate Vineyard and Winery are located on the main street road in the township of McLaren Vale. The\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003e Vineyard is planted to ten acres of Shiraz. Owner\/winemaker\/viticulturist Corey Vandeleur hand planted both the original five acre north\/south facing vineyard and in 1977, the\u003c\/span\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003e remaining five acre east\/west facing vineyard (with Calius cuttings from Steve Maglieri's vineyard). \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003eThe vines sit on a foot of red and brown loam over lime and ironstone. With a vacant 20 acre cash crop on the seaward side, the vineyard enjoys the benefit of the cooling afternoon sea breezes provided by the St Vincent Gulf to compliment the warm ripening days.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003eIn 2007, declining prices for contract-grown grapes led to the decision to build a winery on the main street in front of their vineyard. In that same year they made their first vintage. All wine is made on site in the micro winery. The wine is fermented in small two tonne open fermenters prior to basket pressing with a limited release of only 600 to 1000 cases. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003eCorey Vandeleur\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"style4\" data-mce-fragment=\"1\"\u003e\"Corey Vandeleur's venture may be a small one, but it has been planned to the last degree, and backed by Corey's very impressive history in winemaking. While he has no formal qualifications, he was born and bred in McLaren Vale, and began as a cellar hand at Maglieri Winery in 1990, where he remained for the next seven years; next a vintage at Geyser Peak, in California; thence to South Africa; next three vintages in Bordeaux. A decade at Hardys Tintara followed before he created the Bellevue Estate label.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695194353,"sku":"","price":29.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bellevue-estate-basket-pressed-shiraz-2017.jpg?v=1695771331"},{"product_id":"bests-great-western-bin-0-shiraz-2004","title":"Best's Great Western Bin 0 Shiraz 2004","description":"\u003cp\u003e\u003cstrong\u003eMatthew Jukes Top 100 Australian Wines of 2008 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBest's Wines is one of Australia's oldest family-owned wineries, with a history dating back more than 150 years. They produce three shiraz, the flagship Best's Thomson Family Shiraz, the iconic Best's Bin 0 Shiraz and the cornerstone Best's Bin 1 Shiraz. Best's Bin 0 Shiraz is sourced from four low-yielding Concongella Shiraz blocks established in 1966, 1970, 1992 and 1994.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"You will see the profound impact that the Great Western soil has on its favourite red grape, Shiraz, and it almost brings a tear to the eye. It is a privilege to be able to taste these wines and stain your teeth with its glory. And if you are remotely serious about collecting wine, the 2004 Bin 0 should be in your cellar.\"  Matthew Jukes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A wine with pedigree, classic Concongella Bin 0 Shiraz has long been recognized for it's distinctive regionality, elegance, balance and longevity. The 2004 is a deep vibrant crimson with a purple rim. Nose: Rich chocolate, blackberry and spice – a multitude of layers! The wine is wonderfully full-bodied and voluptuous. It is showing an abundance of blackberry, mulberry, spice and pepper notes on the palate and finishes with supple, silky tannins … bloody good! \u003c\/span\u003eBest Bin 0 since 1998! Perfectly balanced\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBest's Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Good red-purple; \u003c\/span\u003ea lovely wine, with great texture and silky mouthfeel; fine, savoury tannins are woven through the blackberry and plum fruit; perfectly judged oak.\u003cspan data-mce-fragment=\"1\"\u003e Drink Now-2034.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Viv Thomson continues to handcraft the most beautiful and authentic slices of Australiana in his back yard. Bin 0 is not the easiest wine to taste this early in its life, but you will see the profound impact that the Great Western soil has on its favourite red grape, Shiraz, and it almost brings a tear to the eye. \u003c\/span\u003eIt is a privilege to be able to taste these wines and stain your teeth with its glory. And if you are remotely serious about collecting wine, this bottle should be in your cellar\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMatthew Jukes – 100 Best Australian Wines 2008\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep red colour with a trace of purple. Aromas of cassis, berries, a touch of machine oil, but clean and youthful, with elegance and tight tannins, firm finish and length. Rhone-ish. Persuasive tannins. Drink: 2016–2031.\" \u003cstrong data-mce-fragment=\"1\"\u003e Huon Hooke, The Real Review - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very closed, musky and brooding, this deeply layered, dark and savoury shiraz has a strength and depth that belies its comparative elegance and tightness. It's deep, dark and ethereal, encapsulating powerful, densely packed dark meaty fruits that slowly emerge with scents of black pepper and a suggestion of mint. Underpinned by an iron-like rod of tannin, it's a long-term wine with a huge future\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Wines to shine at this tasting were… a wonderful dense, full-flavoured and very long\u003cspan data-mce-fragment=\"1\"\u003e 2004 Bests Bin 0…\"  \u003cstrong\u003eKen Gargett, Courier Mail\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A new Thomson Family shiraz now sits at the top of the Best's wine tree, but for many fans their heart will always remain with Bin 0. \u003c\/span\u003eIt's a classic\u003cspan data-mce-fragment=\"1\"\u003e. Best's reds come from some of the oldest vines in the state, dating back to the 1800s, revealing deep concentrated flavours and texture. The fruit is always the star. In Bin 0, lashings of fleshy, blackberry fruit, chocolate, liquorice, spice and background mocha oak are eloquently expressed, assisted by fine tannins.\"  '\u003cstrong data-mce-fragment=\"1\"\u003eMust have', The Age\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMatthew Jukes Top 100 Australian Wines of 2008 \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe history of bin 0 \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Best's Bin 0\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sBin0_1024x1024.png?v=1672229993\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The evolution of Bin No 0 began more than 150 years ago when Henry Best planted vines at the Concongella Vineyard in 1868. We believe that Henry adopted from the start the style of labelling of the day. We started to move away from the use of European descriptors in the 1980s. However, our first Bin 0 Shiraz didn't appear until 1990.\u003c\/p\u003e\n\u003cp\u003eSo what makes this wine so special? It's always been produced from our oldest vines. The fruit is selected from the lower yielding blocks of the historic Concongella vineyard at Great Western. This vineyard is home to 19th- and 20th-century Shiraz plantings, which result in low-yielding, intensely flavoured fruit. We hand select, sort and ferment the fruit in small batches followed by intense barrel selection.\u003c\/p\u003e\n\u003cp\u003eBest's No. 0 is an Australian classic with an impressive pedigree of nearly 150 vintages. It is powerful yet elegant, complex yet harmonious, with many years of great vintages ahead of it yet. Bin 0 has been awarded \"Excellent” by Andrew Caillard MW within the esteemed Langton's Classification.\u003c\/p\u003e\n\u003cp\u003eWhen Viv Thomson started making Bin 0 decades ago, it was a different story to how the winery is run these days. His work in the cellar was done by candlelight, with limited electricity, no fermentation control, no new oak and horses carrying out lots of the back-breaking work in the vineyard.\"  \u003cstrong\u003eBest's Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Nursery Block contains 39 varieties and that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. In 1913 Henry Best dies at age 81 and is buried in the Great Western cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as ‘Exceptional' and Best's Bin 0 Shiraz as ‘Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695423729,"sku":"","price":115.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-great-western-bin-0-shiraz-2004.jpg?v=1695772489"},{"product_id":"bests-great-western-bin-1-shiraz-2004","title":"Best's Great Western Bin 1 Shiraz 2004","description":"\u003cp\u003eBest's Wines is one of Australia's oldest family-owned wineries, with a history dating back more than 150 years. They produce three shiraz, the flagship Best's Thomson Family Shiraz, the iconic Best's Bin 0 Shiraz and the cornerstone Best's Bin 1 Shiraz. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This finely crafted and elegant red delivers a pristine and penetrative mouthful of spicy, peppery Great Western fruit backed by fine-grained and slightly drying tannins.\"  Jeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Bin No 1 is produced from Great Western Shiraz grown on our youngest vineyard, Salvation Hills situated 11 kilometres south of our historic vineyard, Concongella where the remainder of the fruit is from. Harmonious elegance is the hallmark of this wine with its definite peaks of flavour and good length. Aged in American oak puncheons, the colour is brilliant crimson while the bouquet shows fresh spicy Shiraz fruit and hints of  pepper.  Lighter in structure than its sister Bin 0, it is eminently drinkable now but under good cellaring conditions, she has the attributes to mature in the bottle for a number of years.\" \u003cstrong\u003e Be\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003est's Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Simply one of the most delicious early-drinking Victorian shirazes around, this finely crafted and elegant red delivers a pristine and penetrative mouthful of spicy, peppery Great Western fruit backed by fine-grained and slightly drying tannins. There's a suggestion of cracked pepper about the aromas blackberries and cassis, while the supple, silky palate explodes with brightness and intensity before finishing fine-grained and savoury. Very deft, very drinkable and sensational value\u003cspan data-mce-fragment=\"1\"\u003e. Drink 2009-2012.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I was pleasantly surprised to find the wine that was rated highest at my last shiraz tasting was one that has been around for ages, Best's Bin No 1 ('04). However, upon looking up past tasting notes I realised I shouldn't have been surprised; Bin No 1 has rated as my equivalent of a four-star wine for each of the past five years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTypical of many a shiraz from Great Western, this is an elegant wine, but nonetheless one that fills the mouth with luscious, intense berry flavours, a bite of pepper, something I thought was eucalyptus and hints of oak it had been resting in for the past 18 months. The tannins on the back palate and the barely noticeable acidity give strong indications that this, like most of its forebears, will improve in the cellar for some time.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeff Gordon, City Weekly\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Blackberry, plum, pepper and spice all in a relatively warm flavour register; 18 months in French and American oak has produced a balanced and long wine. Drink Now-2012.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 90 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695489265,"sku":"","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-great-western-bin-1-shiraz-2004.jpg?v=1695773142"},{"product_id":"bests-great-western-thomson-family-shiraz-2014","title":"Best's Great Western Thomson Family Shiraz 2014","description":"\u003cp\u003e\u003cstrong\u003eHalliday Wine Companion Wine Of the Year 2017\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in the 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being miniscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) are included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The palate is full-bodied and powerful, with fruit sweetness and tangy acid buried beneath masses of tannin, which firms up the finish. It's youthful, undeveloped and still emerging. It desperately needs time. It's a nascent wine of great potential which has been released far too young. Cellar it. It's a great wine.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\"Bottle no. 39 of 2200 tells part of the story, but the front label also has in demure typeface 'original 1867 plantings'. This is a ravishing wine with a velvet and satin mouthfeel, and a rainbow of black, purple and blue fruits. Supple tannins are somewhere in the mix, likewise French oak, but don't bother dissecting what is an exquisite wine. As a point of principle, I'm not going to give 100 points for a table wine, but if I were, this would get the nod. Drink by 2054.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is commonplace for wineries to release an icon wine for the first time saying it will only be released in the best vintages, but then releasing it virtually every year. Since 1992 (the first release), this wine has been made in 14 vintages, and not made in nine. Indeed, since 1999 it has only been made every second year.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt's obvious that the self-set standards have been stricter with a succession of highly qualified winemakers, none more so than present incumbent Justin Purser (and before him, Adam Wadewitz). The fruit selection is rigorous; some of the fruit from the 15 rows was discarded, replaced by fruit from mature vines grown by cuttings taken from the old block. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThat the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is open-fermented in small tubs, and matured for 18–24 months in French oak; there is no recipe for the percentage, nor for the percentage of new oak (usually around 50%, but can be higher). \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is handled with kid gloves in the winery. It is a truly glorious wine.\u003c\/span\u003e\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 99 points and 2017 Wine of the Year and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\"Deep, very youthful purple\/red colour. The bouquet opens with strong coconutty oak, with black fruits, espresso coffee and smoky, roasting pan complexities. The palate is full-bodied and powerful, with fruit sweetness and tangy acid buried beneath masses of tannin, which firms up the finish. It's youthful, undeveloped and still emerging. It desperately needs time. It's a nascent wine of great potential which has been released far too young. Cellar it. (This bottle was drinking best after being open for two days, a sure sign of long-term aging potential.) It's a great wine. Drink: \u003cspan data-mce-fragment=\"1\" property=\"minValue\"\u003e2023\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e–\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" property=\"maxValue\"\u003e2051.\"  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A deeply flavoured and exotically spiced shiraz whose peppery, floral bouquet of pristine blackcurrants, mulberries and dark plums has a musky, cedary background and a hint of earthiness. Medium to full-bodied, it's long and luscious, retaining elegance along its fine, tightly crafted palate of pristine fruit, crunchy fine tannins and meaty undertones. Finishing spicy and savoury, it's likely to build richness and weight as it ages, becoming more meaty and leathery.\"  \u003cstrong\u003eJeremy Oliver - 96 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Exclusively sourced from the original 1867 Thomson Family Block, this is open fermented, basket pressed and spends 24 months in oak. Under screwcap, this may well live forever – the inaugural 1992 was still looking good back in 2012 and I have no doubt this 2014 will be in rude health come 2036. Interesting to see that the colour is deeper than the Bin 0 – it's a deeper purple. This is more intense, more fragrant and even more impressive than the very good Bin 0, a step up from Business to First Class. There's more oak, less overt purple fruit sweetness, and a more chunky feel – it's thicker all round. That helps integrate the acidity too, giving the whole wine a different character, much more seriousness. The key takeaway is just how balanced it is – immediately swish and powerful and modern, but with a core of rich fruit and wow length. This tastes like special wine, regardless of the pricetag. Heck, you could even drink it now! Best drinking: 2016-2036+. Would I buy it? Please somebody buy me some.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAndrew Graham, Australian Wine Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan style=\"color: #000000;\"\u003eHalliday Wine Companion Wine Of the Year 2017\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Best's Thomson Family\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Best's Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. In 1913 Henry Best dies,  age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695522033,"sku":"","price":495.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-thomson-family-shiraz-2014.jpg?v=1747630132"},{"product_id":"bests-great-western-thomson-family-shiraz-2004","title":"Best's Great Western Thomson Family Shiraz 2004","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in the 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the \u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being miniscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) are included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"All it needs is time, as the line's pedigree shows. The flavours in the mouth are powerful and lingering but also somewhat tight and unresolved. Put it away in a cool cellar to mature.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A rich, powerful and assertive shiraz whose fruit profile just manages to stay within the bounds of genuine ripeness. Deep, dark and spicy, its meaty, leathery and slightly briary aromas of intense red and black berry fruits are backed by dusty clove and vanilla-like oak. The palate backs a substantial weight of slightly angular and brambly fruit with a firm and palate-coating extract of drying tannin. Finishing with nutty, savoury qualities, it's long and persistent, if at present slightly raw and awkward. An unashamed cellar style, it will take some time to reach its ultimate balance and integration. Drink 2024-2034.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"More concentration of power and greater structure than Bin 0; blackberry with splashes of licorice and spice; will be seriously long-lived, and is not yet showing its best.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Best's Thomson Family is a red built with the cellar firmly in mind. It is too young to drink right now: it's lean and a trifle austere, with some astringency and an apparent lack of mid-palate fruit. All it needs is time, as the line's pedigree shows. Mint, rasberry and vanilla aromas vie for your attention, while the flavours in the mouth are powerful and lingering but also somewhat tight and unresolved. Put it away in a cool cellar to mature, so as to be sure to get your money's worth. Best drinking: 2010-2025+\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, Gourmet Traveller Wine  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Best's Thomson Family\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block were known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695587569,"sku":"","price":365.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-thomson-family-shiraz-2004.jpg?v=1695773862"},{"product_id":"bests-great-western-thomson-family-shiraz-2001-1500ml","title":"Best's Great Western Thomson Family Shiraz 2001 (1500ml)","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being minuscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) is included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Great Western at its finest. Still closed up and understated. It is gently spicy and chocolately, with light regional earthiness and excellent, silky texture. Miles away from the blockbuster Aussie shiraz, it's intense and long, soft and fine.\"  Ralph Kyte-Powell\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \"Succulently rich and supple black fruits and perfectly integrated French oak; graceful and elegant despite the richness.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Great Western at its finest. This great shiraz isn't made every year but it's worth waiting for. The 2001 opens with dusty plum and berry fruit, still closed up and understated. It is gently spicy and chocolately, with light regional earthiness and excellent, silky texture. Miles away from the blockbuster Aussie shiraz, it's intense and long, soft and fine.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Ralph Kyte-Powell, Epicure Uncorked  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is a beautiful wine. Fantastic fruit and complexity, but its strongest point is its structure, which is impeccable. Flavours of pippy red fruits, roses, walnuts, sweet oak, and highly defined, bright berried fruit. It's earthy and concentrated. It's excellent.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2001 has fragrant aromas of dark cherries, cassis, mulberries and plums are supported by sweet cedar\/chocolate oak. There's also plenty of varietal pepper and spice, with an underlying violet-like perfume. Long, very smooth and velvet-like, with a ripe, succulent mouthfeel of berry\/plum flavours bordering ever so marginally on the over-cooked. Its length and tight-knit spine of powdery tannins will ensure a strong future. Drink 2013-2021.\" \u003cstrong data-mce-fragment=\"1\"\u003e Jeremy Oliver – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's a distinctly earthy Bordeaux-like character here not found in other vintages, but it's also layered and complex – do I smell a violet or two? It's creamy and rich, cedary oak certainly a player, but not at the expense of the fruit. A little dry on the finish but otherwise really delightful. One of the more idiosyncratic and interesting wines of the tasting. No coincidence that it was also one of my favourites. I'd be drinking this sooner rather than later mind you.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 93 points (Tasted Oct 2009)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\" alt=\"Best's Thomson Family\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies In 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695620337,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_s-Great-Western-Thomson-Family-Shiraz-2001-1500ml.jpg?v=1698966212"},{"product_id":"bests-great-western-thomson-family-shiraz-1998-1500ml","title":"Best's Great Western Thomson Family Shiraz 1998 (1500ml)","description":"\u003cp\u003eBest's Thompson Family Shiraz is one of the truly great wines of the world\u003cspan data-mce-fragment=\"1\"\u003e. The wine is made predominantly from fruit off fifteen rows of pre-phylloxera vines planted by Henry Best in 1868. These rows that comprise the \u003c\/span\u003eThomson Family block are the oldest Shiraz vines in the historic Concongella Vineyard. Today the shiraz clone is referred to by the CSIRO as the\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eConcongella clone or the Best's \u003c\/span\u003eOld Block clone and it is the mother clone of all subsequent shiraz plantings at Best's Great Western.\u003c\/p\u003e\n\u003cp\u003eBest's Thompson Family Shiraz is also one of the rarest with production being minuscule. In addition, it is only released in exceptional vintages. Sadly the ancient vines are slowly dying off, so the production slowly decreases with time. Some younger material from mature vines in the Concongella Vineyard (\u003cspan data-mce-fragment=\"1\"\u003egrown by cuttings taken from the old block) is included in the wine. That the wine is not 'stretched' with younger material is self-evident given the number of years it is not made at all, and that 2200 bottles were made in 2014, compared with (for example) 4200 in 2010. However, t\u003c\/span\u003ehere will come a time when the wine will be no more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A complex bouquet with sweet, dark cherry\/plum fruit supported by excellent oak balance and integration; the palate is rich, intense and deep, yet elegant, and handles the alcohol with ease.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeremy Oliver allocates the highest possible ranking of 1 to only three Australian shiraz - Penfolds Grange, Henschke Hill of Grace and Best's Thomson Family. Of the Thomson Family he says: \"Sourced from some of Australia's oldest shiraz vines, this wine is about intensity and purity of dark, spicy fruit, style, elegance and a wonderfully tight-knit and fine-grained backbone.\"\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Medium to full red-purple; a complex bouquet with sweet, dark cherry\/plum fruit supported by excellent oak balance and integration; the palate is rich, intense and deep, yet elegant, and handles the alcohol with ease. 315 dozen made.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"There's plenty of cedar\/vanilla oak (better quality than younger vintages), liquorice and chocolate and masses of dark fruit. Less spice than some years. It's rich and full – fatter and less structured than 1997 – but remarkable in its own brooding magnificent way. Excellent length and a satisfaction. A little more time needed. Ripper. Drink: 2011 - 2020+.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 96 points (Tasted Oct 2009)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A very good but riper and slightly jammier expression of this remarkable wine. There's a trace of hotness in this briary, spicy shiraz whose intense raspberry and sour-edged dark cherry flavours are accompanied by a hint of prune. It's smooth and sumptuous, rather robust and chunky, perhaps lacking the length, fineness and tightness of the 1996 edition.\"  \u003cstrong\u003eJeremy Oliver – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomson family block\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Best's Thomson Family\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sThomsonFamily_2099ec2e-84d0-4c7d-af94-a1508f75e71c_1024x1024.png?v=1673763413\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dry-grown vines of the historic Thomson Family block comprise fifteen rows of pre-phylloxera vines in the Concongella Vineyard that were planted by Henry Best in 1868. In great vintages, all the fruit goes into the Thomson Family Shiraz. If the fruit doesn't make the grade, it is used selectively in Bin 0. \u003c\/p\u003e\n\u003cp\u003eIn the old days, the Thomson Family block was known as two separate sections: one was known as \"11 rows” and the other as \"four rows” (also called the \"pigsty vineyard” due to the fact that the pigsty used to be beside the vineyard). The vines are picked separately to keep the rows apart. A lot of time has been spent mulching heavily around the vines with straw to help retain moisture and encourage healthy bug activity, and they're now looking fantastic. \u003c\/p\u003e\n\u003cp\u003eThese gnarled old vines in the oldest Shiraz vineyard grow in soils that range from hard-setting silt over clay to friable clay loams. The dry-grown have roots that penetrate several metres down deep into the earth, bringing extra complexity and intensity to the wines. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Best's Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western Cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763695685873,"sku":"","price":750.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_s-Great-Western-Thomson-Family-Shiraz-1998-1500ml.jpg?v=1695773645"},{"product_id":"blackjack-chortles-edge-shiraz-2017","title":"Blackjack Chortles Edge Shiraz 2017","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe Blackjack Winery produces some of the Bendigo region's best Shiraz and has a large and loyal following. Lovers of full-bodied, rich flavoured Victorian wines will not be disappointed. Blackjack's core range is the Estate grown wines, namely, the Blackjack Shiraz, the Block 6 Shiraz and the Blackjack Cabernet Merlot. These wines are supported by the Chortle's Edge Shiraz which comes from local Bendigo vineyards. The winery lovingly call it their 'Monday to Thursday' wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"It is supple, fresh and good drinking.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Blackjack keeps it real. In a good way. Seems fresher and (slightly) lighter than previous editions but it's none the lesser for it. It's still creamy and plum-shot and it boasts excellent texture and flow. It just tips into licorice territory, pretty much always a good thing. Value once again is very good\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2019 – 2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 91 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The junior brother, emanating from local Bendigo vineyards, first made in '98 when frost decimated the estate vineyards, made as a lighter drinking style ever since. Spends 22 months in oak, but with less new oak. It is supple, fresh and good drinking. Drink by 2027.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJames Halliday, Halliday Wine Companion - 90 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cimg alt=\"Ian Mackenzie and Ken Pollock of BlackJack Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BlackjackWinemakers_1024x1024.png?v=1695455391\"\u003e\u003cspan style=\"color: #808080;\"\u003eWinemakers \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eIan McKenzie and Ken Pollock\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIan McKenzie and Ken Pollock planted vines in 1988 on the Blackjack Vineyard, an old apple orchard in \u003c\/span\u003ethe Harcourt Valley in the foothills of Mt Alexander. Although just south of Bendigo, the climate is considerably cooler, and normally blessed with 'Indian Summer' autumns – cool nights and warm clear days – that allow the grapes to slowly ripen. The soil is mostly very old granitic soil that is not overly fertile. The vineyard is hand-pruned and hand-harvested. \u003c\/p\u003e\n\u003cp\u003eIn 1998 a special patch of Shiraz vines, Block 6, was planted on Castlemaine sandstone gravel, rather than the old granitic soils of the other vines. The different soil and a different clonal material result in a wine closer to the French Rhône style.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlackJack Wines is named after an American sailor who jumped ship during the Gold Rush era of the 1850s. In search of his fortune, BlackJack found his way to the Castlemaine Goldfields and into the history of the region, with a road adjacent to BlackJack vineyard still bearing his name.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlackjack’s core range is the Estate grown wines, namely, the Blackjack Shiraz, the Block 6 Shiraz and the Blackjack Cabernet Merlot, supported by Chortle’s Edge Shiraz, which the winery lovingly call their 'Monday to Thursday' wine.\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696144625,"sku":"","price":24.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/blackjack-chortles-edge-shiraz-2017_fdba17ca-8dd9-4daa-8c25-f9e467a163d6.jpg?v=1695788613"},{"product_id":"bowen-estate-shiraz-2000","title":"Bowen Estate Shiraz 2000","description":"\u003cp\u003e\u003cstrong\u003e\"A wine which is always crammed full of personality and flavour. Dark plum, licorice and vanilla on the palate, finishing with plentiful, ripe tannins. A rich, traditional style.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A wine which has given tremendous pleasure over the years, always crammed full of personality and flavour. Medium to full red-purple; the bouquet is crammed with complex fruit and oak swelling, into dark plum, licorice and vanilla on the palate, finishing with plentiful, ripe tannins. A rich, traditional style\u003cspan data-mce-fragment=\"1\"\u003e. Gold medal Limestone Coast Wine Show 2002. Best Drinking: 2004 to 2014.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Proprietor Doug Bowen makes an impressive shiraz in the renowned cabernet sauvignon district of Coonawarra\u003c\/span\u003e. It's rich, spicy and gamy, with outstanding flesh and structure\u003cspan data-mce-fragment=\"1\"\u003e. At this price, one of the real steals in red wine from Australia.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRobert Whitley - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bowen Estate Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BowenEstate_1024x1024.png?v=1673439070\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBowen Estate is one of the iconic Coonawarra wineries.  Family-owned and operated, it celebrated its 40th vintage in 2015. Regional veteran Doug Bowen has handed over the winemaking responsibilities to daughter Emma and has 'retired' to the position of viticulturist.\u003c\/p\u003e\n\u003cp\u003eBowen Estate produces Cabernet Sauvignon, Shiraz and Chardonnay. They are estate grown in clonally planted heritage vineyards and hand crafted, traditionally made wines. They are individually hand-pruned ensuring each one produces maximum quality; this enables Doug Bowen to restrict the crop size resulting in wines that are full bodied with great depth of colour and longevity. In the winery, daughter Emma, crafts wines using these grapes which have been machine harvested and then crushed within an hour of harvesting. Fermented at cool temperatures, the Cabernet Sauvignon is quietly aged in French Oak whilst the Shiraz is in American Oak barriques. One-third new oak is used each year and after 18 – 20 months in wood the wine is bottled awaiting release.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696308465,"sku":"","price":60.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bowen-estate-shiraz-2000.jpg?v=1695788913"},{"product_id":"brown-magpie-single-vineyard-shiraz-2015","title":"Brown Magpie Single Vineyard Shiraz 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrown Magpie is situated in Modewarre, near Geelong, which is in the hinterland of the Surf Coast and the Great Ocean Road. The vineyard was planted in 2001 and 2002 and is predominantly pinot noir (4ha), pinot gris (2.4ha) and shiraz (2.4ha).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Hand-picked, small batch open-fermented with 20% whole bunches and a high proportion of whole berries, matured in barrel for 15 months. The whole bunches helped balance the extract from post-ferment maceration, leaving a shiraz with great flavour, texture, intensity and complexity. Its length and balance are also of a high order. Red and black cherry, spice, licorice and espresso coffee join with the tannins and oak of a great wine.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand-picked, small batch open-fermented with 20% whole bunches and a high proportion of whole berries, plunged 3-4 times daily, extended post-ferment maceration, matured in barrel for 15 months. The whole bunches helped balance the extract from post-ferment maceration, leaving \u003c\/span\u003ea shiraz with great flavour, texture, intensity and complexity. Its length and balance are also of a high order. Red and black cherry, spice, licorice and espresso coffee join with the tannins and oak of a great wine. Drink by 2040.”\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrownMagpie_1024x1024.png?v=1673732712\" alt=\"Brown Magpie\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShane and Loretta Breheny's 20ha property is situated in Modewarre, near Geelong. The property has nine hectares of grapevines situated predominantly on a gentle, north-facing slope, with cypress trees on the western and southern borders providing protection against the wind. The vines were planted in 2001 and 2002 and are predominantly pinot noir (4ha), pinot gris (2.4ha) and shiraz (2.4ha).  There are also some small patches of Chardonnay and Sauvignon (0.1ha each). \u003c\/span\u003e\u003cspan\u003eViticulture is Loretta's love; winemaking is Shane's. The Brown Magpie name \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecomes from the rare brown and white magpies that live on the site.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe maritime-influenced cool climate region where the Brown Magpie vineyard is located has influenced the decisions on grapevine variety selection. The soils and soil structure are similar to other premium grape growing regions around the world. Under a thin layer of sandy loam there are layers of different types of clay, eventually leading to estuary marl, then limestone.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696898289,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brown-Magpie-Single-Vineyard-Shiraz-2015.jpg?v=1695797645"},{"product_id":"buckshot-vineyard-heathcote-shiraz-2014","title":"Buckshot Vineyard Heathcote Shiraz 2014","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob and Meegan Peebles established Buckshot Vineyard in Heathcote, Victoria, in 1999. The Shiraz grapes come from a single 5 acre block on an east-facing slope just to the southwest of Colbinabbin on the prized Mt Camel Range, where the 100 million-year-old Cambrian earth is at its deepest – up to 6 metres!\u003c\/span\u003e The mature vines naturally produce small crops of 2 to 2.5 tons to the acre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The medium-bodied palate is generous and supple, and well balanced, filling the mouth with plum and blackberry fruits held in a gentle web of fine tannins and French oak.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep, black crimson\/purple colour, showing strong regional influence. Lifted aromas of blackberry, mocha, plum, crushed rock and spice. The palate has a refined mouthfeel with spicy blackberry, mocha, chocolate and licorice flavours above an underlying minerality, a hallmark of Heathcote. Excellent flavour intensity without excess weight or 'flabby' characteristics. Terrific length and persistence thanks to good acidity and fine tannins. Despite being approachable in its youth, the wine will develop in a good cellar, and reward your patience for up to ten years.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBuckshot\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2014 Buckshot shiraz is a brilliant follow-up to the all-conquering 2013 vintage, which took out a clean sweep at the 2015 Victorian Wine Show winning three trophies; for the best shiraz, best red and best wine of the show. In my opinion, it is an even better wine, showing better balance and stucture than the 2013 did on release.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAn extremely compelling wine for the moderate price, the palate is medium-bodied with exceptional balance and length. Blackberry, licorice, chocolate and earthy flavours meld beautifully together with the oak and tannins; lovely mouthfeel and texture complete a very harmonious package.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"From a hot and dry growing season, 95% crushed and destemmed, 5% whole bunches, 3 days cold soak, open-fermented with cultured yeast, matured in French hogsheads for 14 months. The hot, dry season meant no disease pressure, and the vines stood up well. The medium-bodied palate is generous and supple, and well balanced, filling the mouth with plum and blackberry fruits held in a gentle web of fine tannins and French oak. Drink by 2035.\"  \u003c\/span\u003e\u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Canterbury Wines\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Buckshot Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BuckshotWines_1024x1024.png?v=1673865077\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRob and Meegan Peebles established Buckshot Vineyard in Heathcote, Victoria, in 1999. At that time, Rob had six vintages in Rutherglen under his belt, the first in 1993 with the legendary Mick Morris. They strive to create distinctive Heathcote reds that reflect the 100 million-year-old Cambrian soil they come from.\u003c\/p\u003e\n\u003cp\u003e'Buckshot' is a colonial expression describing ironstone pebbles that riddle the soil. These pebbles allow root penetration and water retention while promoting good drainage. Buckshot soils, along with Heathcote's low rainfall, warm days and cool nights provide the perfect environment to grow Shiraz and Zinfandel – the two red wines Buckshot produce. \u003c\/p\u003e\n\u003cp\u003eTheir flagship Shiraz is from a 5 acre block on an east-facing slope just to the southwest of Colbinabbin on the prized Mt Camel Range. Here the Cambrian quartz and ironstone soil Cambrian earth is at its deepest – up to 6 metres! The mature vines naturally produce small crops of 2 to 2.5 tons to the acre. \u003c\/p\u003e\n\u003cp\u003eZinfandel comes from a tiny 1 acre block that is part of a 40ha vineyard owned by John and Jenny Davies, long-time friends of Rob and Meegan.\u003c\/p\u003e\n\u003cp\u003eThe wine is made by Rob at Domaine Chandon, where Rob has worked for 15 years in a commercial role.  \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763696963825,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/buckshot-vineyard-heathcote-shiraz-2014_48967c17-af9a-4900-8014-5fc621b4cb63.jpg?v=1695797744"},{"product_id":"by-farr-shiraz-2018","title":"By Farr Shiraz 2018","description":"\u003cp\u003e\u003cstrong\u003e\"I’m often asked who makes the best shiraz in Australia. I always include By Farr in my answer.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBy Farr Shiraz is Australian cool-climate shiraz par excellence, with more than a passing nod to the northern Rhône. Shiraz fruit comes from the original By Farr vineyard, planted in 1994. Special site, special winemaker, special wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Superfine, silky-soft tannins, seamless texture, tidy berries and spices to close. Refreshing acidity in balance. An exceptional, northern Rhône-style shiraz that is already drinking beautifully.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.\u003c\/p\u003e\n\u003cp\u003eThe original By Farr vineyard lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with 20% left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4% viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20% being new, and is bottled under vacuum.\"  \u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium to deep red colour with a good tint of purple. The bouquet is earthy and faintly peppery with a savoury note from wood-ageing, the brown-spice notes adding to the impression of sapidity. Superfine, silky-soft tannins, seamless texture, tidy berries and spices to close. Refreshing acidity in balance. An exceptional, northern Rhône-style shiraz that is already drinking beautifully. (Viognier 4%). Drink: 2020-2033.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A special wine. It's all tang and undergrowth, cherries and peppery spices but putting names to the individual flavours doesn't do the overall effect justice. This is a wine of fresh-faced beauty; it's a glance and a wink and a nod all rolled into one. How. It doesn't take you long into the first glass to start wondering how they did it. It tastes like a kind of magic\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Halliday Wine Companion – 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697553649,"sku":"","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-shiraz-2018.jpg?v=1695859734"},{"product_id":"by-farr-shiraz-2014","title":"By Farr Shiraz 2014","description":"\u003cp\u003e\u003cstrong\u003e\"I’m often asked who makes the best shiraz in Australia. I always include By Farr in my answer.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBy Farr Shiraz is Australian cool-climate shiraz par excellence, with more than a passing nod to the northern Rhône. Shiraz fruit comes from the original By Farr vineyard, planted in 1994. Special site, special winemaker, special wine.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"A lifted, bright, fresh violets and spice, dark cherry and raspberry bouquet, with subtle vanilla and nutty oak hints. The palate is superbly elegant and finely-textured, intense and long while balanced and supple in texture. A superb cool-climate shiraz. The shiraz is Nick Farr's favourite of the latest releases.\"  Huon Hooke\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"\u003c\/strong\u003eA powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.\u003c\/p\u003e\n\u003cp\u003eThe original By Farr vineyard lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with 20% left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4% viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20% being new, and is bottled under vacuum.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"15+yo vines, hand-picked and sorted, 4% viognier co-fermented in open tanks, 20-22 days on skins, matured for 18 months in French oak (25% new). A very elegant shiraz reflecting its modest alcohol, the moderating effect of viognier, and gentle winemaking extraction. Spicy red fruits are already supple, and the balance of oak and tannins can't be faulted. Shortly put, it could be drunk tomorrow. Drink by 2039\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep, intense purple\/red colour and a lifted, bright, fresh violets and spice, dark cherry and raspberry bouquet, with subtle vanilla and nutty oak hints. The palate is superbly elegant and finely-textured, intense and long while balanced and supple in texture. A superb cool-climate shiraz. (Stalk inclusion is minimal this year. The shiraz is Nick Farr's favourite of the latest releases). Drink 2016-2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697586417,"sku":"","price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-shiraz-2014.jpg?v=1695859673"},{"product_id":"by-farr-shiraz-2020","title":"By Farr Shiraz 2020","description":"\u003cp\u003e\u003cstrong\u003e\"I’m often asked who makes the best shiraz in Australia. I always include By Farr in my answer.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBy Farr Shiraz is Australian cool-climate shiraz par excellence, with more than a passing nod to the northern Rhône. Shiraz fruit comes from the original By Farr vineyard, planted in 1994. Special site, special winemaker, special wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Plum and ripe cherries, then a bag of spice and pepper. The palate is soft and slinky, a velvet-like texture holding together a summer pudding aroma palette. Wonderfully savoury and aromatic at the same time.  While Pinot Noir takes the By Farr limelight, you would do yourself a great disservice overlooking this as some of the very best Shiraz grown in Australia - and, as such, terrifically undervalued.\"  Ben Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.\u003c\/p\u003e\n\u003cp\u003eThe original By Farr vineyard lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with 20% left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4% viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20% being new, and is bottled under vacuum.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eYouthful and bright in the glass. Beautiful, lifted aromas of blueberry, spice, cola, sap, nutmeg oak and dried flowers. Mid-weight, bright and lively on the palate, full of blue fruits, spice, bramble and briar. There's real purity and poise and the tannins and acidity are en pointe. Absolutely delicious! 2023-2035.\"  \u003cstrong\u003eAaron Brasher, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Plum and ripe cherries, then a bag of spice and pepper. The palate is soft and slinky, a velvet-like texture holding together a summer pudding aroma palette. Wonderfully savoury and aromatic at the same time.  While Pinot Noir takes the By Farr limelight, you would do yourself a great disservice overlooking this as some of the very best Shiraz grown in Australia - and, as such, terrifically undervalued.\"  \u003cstrong\u003eBen Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\" alt=\"By Farr Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697651953,"sku":"","price":110.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-shiraz-2020.jpg?v=1695859889"},{"product_id":"cheviot-bridge-yea-valley-shiraz-2001","title":"Cheviot Bridge Yea Valley Shiraz 2001","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"This is a baby that shows the high potential of this new region. The nose is all vanilla and raw plum, but full of appeal. It has excellent depth and intensity of fruit. A wine with a future.\"  Epicure Uncorked\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The Cheviot Bridge Yea Valley 2001 Shiraz is made from fruit selected from the Jenbel vineyard at Murrindindi and Bill Gurry's Larnoo Vinyard just north of Yea. The Jenbel component always displays a spice\/plum aroma and intense fruit flavour. The Larnoo wine has a tremendous 'fruit jube' bouquet as a young wine, that develops into a 'roasted meat' character with oak maturation. The wine displays aromas of spice and plum with complex flavours and a long dry finish.\"  \u003cstrong\u003eCheviot Bridge\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Medium-red purple; the clean and smooth bouquet has a mix of raspberry, mulberry and blackberry fruit, the oak in restraint; an appealing touch of dark chocolate joins the gently ripe fruit on the medium-bodied palate, the oak once again playing a support role. As with the Chardonnay, the oak is far better handled than with prior releases. From the Larnoo and Jenbel Vineyards.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 92 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Full to medium red ruby in colour. Vibrant, pristine and spicy aromas of small black and red berries with a whiff of black pepper are backed by restrained nuances of cedar and vanilla oak. There's a suggestion of gamey, slightly jammy influence suggestive of some whole berry fermentation. Smooth and supple, rather willowy and Rhone-like in style and weight, with sweet flavours of raspberries, dark cherries and cassis. Long and spicy, finishing with lingering notes of clove and cinnamon, it's framed by what are presently slightly green and sappy tannins but some pleasingly fine-grained oak. It should develop well.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 91 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This is a baby that shows the high potential of this new region. The colour is vivid purple-red and it's a tad young and unformed. The nose is all vanilla and raw plum, but full of appeal. It has excellent depth and intensity of fruit. A wine with a future.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEpicure Uncorked  ★★★★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\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\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CheviotBridge_1024x1024.png?v=1674538250\" alt=\"Cheviot Bridge\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Cheviot Bridge made headlines when it purchased the Tyrrell's Long Flat range of wines in 2003, but the nature of the business has changed substantially since then. In late 2010 Cheviot Bridge acquired the InWine Group and its principal wineries, Arrowfield Estate and Red Hill Estate. While the production of these two wineries is less than that of Cheviot Bridge, the brands thus acquired are well known, and add depth to the Cheviot Bridge portfolio. In its own right, Cheviot Bridge produces 350 000 dozen from the Clare, Barossa and Yarra Valleys, utilising custom-make facilities in various places. The brands also include Cheviot Bridge Yea Valley, Long Flat, Long Flat Destinations, La Vie and Kissing Bridge.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698634993,"sku":"","price":27.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Cheviot-Bridge-Yea-Valley-Shiraz-2001_baf0c057-02f5-4dee-9717-2107e503f40b.jpg?v=1695880864"},{"product_id":"claymore-dark-side-of-the-moon-shiraz-2006","title":"Claymore 'Dark Side Of The Moon' Shiraz 2006","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWinner of the Trophy for the Best Shiraz at the 2008 Clare Valley Wine Show\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eClaymore Wines, situated in the Clare Valley, is home to many varietals planted on their 57ha estate which comprises six vineyards. The owner, Adelaide medical professional Anura Nitchingham, has a passion for great wine, timeless music and the Liverpool Football Club. The wine labels are inspired by songs and albums from Pink Floyd, U2, Prince and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A dark, concentrated and very serious wine; dark fruits, with a little spice and mint, are framed by pencilly oak; the palate is almost thick in texture on entry, but as it travels across the palate, life and lightness return and the overall impression is fine and complex.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Matured for 18 months in both French and American oak barrels. Dense purple\/black. The nose shows lifted chocolate, mulberries and sweetish (almost vanillin) oak spice, there is also a slight menthol \u0026amp; forest lift - reminiscent of walking under pine trees after rain. Big, chewy and juicy black fruits dominate the palate with lots of dark chocolate. The tannins are firm yet integrated and the wine finishes with lingering gentle black berry fruits.\"\u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eClaymore Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A dark, concentrated and very serious wine\u003cspan data-mce-fragment=\"1\"\u003e; dark fruits, with a little spice and mint, are framed by pencilly oak; the palate is almost thick in texture on entry, but as it travels across the palate, life and lightness return and the overall impression is fine and complex. Screwcap. 14.5% alc. Drink Now - 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eTrophy Best Shiraz – 2008 Clare Valley Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003eGold Medal - 2008 Clare Valley Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ClaymoreWines_1024x1024.png?v=1674782407\" alt=\"Claymore Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1996, Adelaide medical professional Anura Nitchingham purchased a 16ha block at Penwortham in the Clare Valley and planted grenache and riesling vines. The first wines were made in 1997. Since then, many other varietals have been planted (most notably shiraz) and the estate has grown to approximately 57ha, including 5 additional vineyards dotted from Auburn to Watervale, with vine ages ranging from 30–80+ years.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnura has a passion for timeless music and the wine labels are inspired by songs and albums from Pink Floyd, U2, Prince and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Across the different vineyards, there is an assortment of soil profiles and a delightfully eclectic mix of new and old vines. Some of the Riesling vines are over eighty years old and great pride is taken to preserve the heritage and integrity of the vines to ensure continuous longevity. It's the diversity merged with modern winemaking practices and old-world ideals that create broad flavour profiles in our range of wines that excites the palate.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eClaymore Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698733297,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/claymore-dark-side-of-the-moon-shiraz-2006.jpg?v=1698964143"},{"product_id":"claymore-dark-side-of-the-moon-shiraz-2005","title":"Claymore 'Dark Side Of The Moon' Shiraz 2005","description":"\u003cp\u003eClaymore Wines, situated in the Clare Valley, is home to many varietals planted on their 57ha estate which comprises six vineyards. The owner, Adelaide medical professional Anura Nitchingham, has a passion for great wine, timeless music and the Liverpool Football Club. The wine labels are inspired by songs and albums from Pink Floyd, U2, Prince and more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A voluptuous wine with loads of sweet berry fruit, the fruit immaculately well-handled and integrated, the tannins fine and ripe, the finish long and satisfying. Highly recommended and outstanding at the price.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Matured for 18 months in both French and American oak barrels. Deep crimson red; aromatic nose of ripe red berries and cherries spicy characters evident; full rich plate of ripe berries and lovely fruit characters and medium to fine grain tannins add to complexity. Good persistence of flavour. A full flavoured Australian style Shiraz made from older vine, minimally irrigated fruit displaying great concentration and depth of flavour.\"\u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Another delicious Clare Valley shiraz from the outstanding 2005 Clare vintage (Clare Valley seems to have been the stand-out region from South Australia in 2005). A voluptuous wine with loads of sweet berry fruit, the fruit immaculately well-handled and integrated, the tannins fine and ripe, the finish long and satisfying. Highly recommended and outstanding at the price.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2005 Shiraz 'Dark Side of the Moon' is deep crimson-coloured with aromas of toasty oak, smoke, tar, blueberry, and blackberry. Ripe and full-flavoured, it has enough structure to evolve for 3-5 years. Drink this lengthy wine through 2015.\"  \u003cstrong\u003eJay Miller, The Wine Advocate - 90 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ClaymoreWines_1024x1024.png?v=1674782407\" alt=\"Claymore Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1996, Adelaide medical professional Anura Nitchingham purchased a 16ha block at Penwortham in the Clare Valley and planted grenache and riesling vines. The first wines were made in 1997. Since then, many other varietals have been planted (most notably shiraz) and the estate has grown to approximately 57ha, including 5 additional vineyards dotted from Auburn to Watervale, with vine ages ranging from 30–80+ years.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnura has a passion for timeless music and the wine labels are inspired by songs and albums from Pink Floyd, U2, Prince and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Across the different vineyards, there is an assortment of soil profiles and a delightfully eclectic mix of new and old vines. Some of the Riesling vines are over eighty years old and great pride is taken to preserve the heritage and integrity of the vines to ensure continuous longevity. It's the diversity merged with modern winemaking practices and old-world ideals that create broad flavour profiles in our range of wines that excites the palate.\"  \u003cstrong\u003eClaymore Wines\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698798833,"sku":"","price":37.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/claymore-dark-side-of-the-moon-shiraz-2005.jpg?v=1695881496"},{"product_id":"clonakilla-shiraz-viognier-2009","title":"Clonakilla Shiraz Viognier 2009","description":"\u003cp\u003e\u003cstrong\u003eJeremy Oliver\u003cspan\u003e \u003c\/span\u003eWine of the Year 2011\u003cbr\u003eMatthew Jukes Top 100 Australian Wines of 2011\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEstablished in 1971, Clonakilla is a small family winery at \u003cspan\u003eMurrumbateman \u003c\/span\u003ededicated to producing distinctive, handcrafted Canberra region wines. The Clonakilla Shiraz Viognier, their flagship wine, has won n\u003cspan\u003eumerous awards and has been regularly nominated as Wine of the Year by Australia's leading Wine Critics. It is\u003c\/span\u003e one of the great wines of Australia and is \u003cspan\u003erecognised \u003c\/span\u003e\u003cspan\u003eas a world-class red in its own right. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's a superb release. It is so silken, so finely tannic, and so persistent. It tastes of roasted meats, dark cherries, boysenberries and a wild array of spices. The way its tannin curls through the finish is quite astonishing.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The aromas really do leap out of the glass. A potent aroma of ripe fruit; dark, intense and very pure; violets and summer berries; roast meats and complex spice notes. In the mouth there is loads of extract, black fruit, classic savoury spice and persistent, mouth-coating tannins. The tannin structure seems to take on an extra level of finesse in 2009. A warm-hearted, black diamond of a wine. Cellar for twenty years if you so desire. 5% Viognier, 22% whole bunches.\" \u003cstrong\u003e Clonakilla\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/jXxEONYWOOs\" title=\"Erin Larkin reviews the 2009 Clonakilla Shiraz Viognier\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Clonakilla_Shiraz_Viognier_2009_Video_480x480.jpg?v=1749359288\" alt=\"Erin Larkin reviews the 2009 Clonakilla Shiraz Viognier\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eErin Larkin reviews the 2009 Clonakilla Shiraz Viognier (7:09 into the video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"This wine, already known as Australia's finest expression of the traditional Cote Rôtie, has just ramped up another notch. The 2009 season has produced a Clonakilla Shiraz Viognier with more texture, structure and layers of depth than any previous vintage. The Viognier, occasionally rather flirty in young Clonakilla, is enveloped by the remainder of the wine, which simply builds in perfume and depth the more aeration it receives.\u003c\/p\u003e\n\u003cp\u003eTim Kirk agrees with me that 2009 was a special vintage for his flagship, but from a winemaking perspective, says he has done nothing especially different with the wine. It's my guess, then, that something has happened in the vineyard, perhaps within the significant portion of the vineyard that remains relatively young. Have the vine roots penetrated a new, rich layer of subsoil structure? Or might it be a result of the ageing of the vines themselves? I'd love to know. Meantime, I very much doubt that this exceptional wine is a once-off.\"  \u003cstrong\u003eJeremy Oliver - 98 points and Wine of the Year 2011\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\"2009 Hilltops would have made the grade this year had it not sold out before the New Year’s chimes kicked in last Jan! Anyway, the main event in wine lord Tim Kirk’s squad steamrollered down my front door instead and I am honoured to inform you that the clarity of iodine, cracked pepper and blackberry juice has never been as perfect as it is in this stunning 2009. Creator of the SV blend (ok, there are a few others…) and still the best exponent of its mystery, the sheer amplitude of flavour and lingering vinous memory left by this wine have never been so profound, nor have they engendered such desire.\"  \u003c\/p\u003e\n\u003cp\u003e\"Deeply coloured; the bouquet is almost backward and is slow to reveal the intricate layers of black fruits that lie therein; time reveals succulent black fruits, minerals, fine spices and a touch of fresh garden herbs; the palate delivers a wonderful mixture of opulent fruit, savoury complexity, and silky fine tannins that persist for an incredibly long time; only at the very end do you get a glimpse of the fine oak in use; certain to be long-lived. Screwcap. Drink 2025.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eA spicy, Rhone-like bouquet, and an elegant, medium-bodied, spicy palate which is restrained and speaks of a cool region although there is a lovely sweet-fruit centre. Great flavour!\u003c\/span\u003e Drink by 2039.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003eThe rise in status of Clonakilla Shiraz Viognier over the past decade has been phenomenal. It is now a contender for the mantle of 'Australia's best red wine'. It commands extremely strong prices on the auction circuit too. I tasted this in January, as a finished blend but pre-bottling, and then polished off a bottle of the finished, bottled wine last night. Bottle emptied at remarkable speed, I must say. Clonakilla Shiraz Viognier is not a single vineyard wine (anymore) but it's pretty close to it.\u003c\/p\u003e\n\u003cp\u003eIt's a superb release. It is so silken, so finely tannic, and so persistent. It tastes of roasted meats, dark cherries, boysenberries and a wild array of spices. The way its tannin curls through the finish is quite astonishing. This is a soft and fairly open release; it's so well balanced, and mellifluous, and inherently complex that you can pretty much get maximum enjoyment from it now, in its extreme youth. \u003cspan\u003eIt will of course age long-term if you desire. Drink: 2012-2026.\u003c\/span\u003e\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"On the nose, the 2009 Shiraz Viognier stands out from the lineup (2006, 2013, 2015, 2019 and 2021). It has the most authentic roast beef crust smell outside of actual roast beef crust that I want to eat it. In the mouth, the fruit is bright and pure in its distinctly savory way, and the clarity of tannic structure is a thing to behold. This is totally in line with Clonakilla's clear house style. 2009 was a very good year in Canberra—posited as one of the best red vintages ever. It's up to you what you think of that statement, but the wine is certainly distinct, and at 13 years old today, it is youthful as anything. A warm summer gave many days in the high thirties, but the continentality of the Murrumbateman area held the vines in good stead as cool nighttimes allowed the vines crucial rest periods to preserve natural acidity. This 2009 was made with a 5% Viognier inclusion and 22% whole bunches. This is still evolving, still primary, and in Tim Kirk's descriptive prose: 'a warm-hearted, black diamond of a wine.' Apt. Drink: 2022-2039.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cb\u003eErin Larkin, Wine Advocate - 96 points (Tasted Nov 2022)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003eJeremy Oliver Wine of the Year 2011\u003cbr\u003eMatthew Jukes Top 100 Australian Wines of 2011\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winemaker\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg alt=\"Clonakilla Tim Kirk\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ClonakillaTimKirk_1024x1024.png?v=1674707047\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"As humans go, Tim Kirk is a good one; he is courteous and respectful, is generous with his time and when you talk to him, he genuinely listens. That, and he also makes very, very good wine. On a personal level, he is deeply spiritual. He doesn't hide his faith but is far from preachy. It's a pure, inclusive belief and he radiates a quiet, confident and contented joy. He's like a six-foot scholarly Friar Tuck who, instead of mead, makes Australia's best Shiraz Viognier.\"  \u003cstrong\u003eWine Selectors\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991 Tim Kirk travelled to the \u003cspan\u003eRhône\u003c\/span\u003e Valley where he tasted the great Shiraz-based wines of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eCôte-Rôtie\u003c\/span\u003e and Hermitage. The highlight of the trip was at the Guigal family winery, where Tim tasted the 1988 single vineyard Cote Roties La Landonne, La Mouline and La Turque from barrel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis was a turning point. Tim remembers it well: \"There are rare moments in a wine lover's life when you find yourself transfixed by the extraordinary beauty of what's in the glass before you, and tasting those Cote Roties was just such a revelatory moment for me. They had striking aromas; an ethereal perfume with complex, savoury dimensions, while the palate structure was different to the robust texture that Australian Shiraz wines are renowned for. These wines were finer in texture, the tannins leaving a silky impression, but with flavours that had persistence and great drive. \u003cspan\u003eI thought at the time that if I was ever able to produce wine from our humble vineyard at Murrumbateman that got close to that level of complexity, refinement and beauty, I would be a very happy man. I wondered if Shiraz wines approaching the best Cote Roties in style and substance could be produced in Australia. I was very fortunate that my father John had planted some Viognier at Clonakilla in the mid-eighties. I had also been impressed with what Bailey Carrodus had achieved at Yarra Yering in the Yarra Valley with his Dry Red No. 2. So from the 1992 vintage onwards we set about making a Shiraz Viognier blend from our Murrumbateman vineyard.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTim's trip to the Rhône Valley was a career defining trip. A year later the first Clonakilla Shiraz with a small amount of co-fermented Viognier was made and received critical acclaim from a number of luminaries. Tim decided to leave his teaching post at a Jesuit school and became the winemaker and General Manager at Clonakilla.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1999, in a shock result for the Hunter Valley dominated NSW wine industry, the 1998 Clonakilla Shiraz Viognier was named New South Wales Wine of the Year. Numerous awards have since followed and the wine has regularly been nominated as Wine of the Year by Australia's leading Wine Critics. The Clonakilla Shiraz Viognier is now widely celebrated as one of the great reds of Australia and recognised \u003c\/span\u003eas a world-class red in its own right. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2007, encouraged by the worldwide success of the Shiraz Viognier, Tim decided to release a straight Shiraz from the 2006 vintage (from the same estate vines that produce the Shiraz Viognier).\u003c\/span\u003e \u003cspan\u003eThe Syrah presents as a darker, more brooding wine than the Shiraz Viognier with a distinct wild berry, potent spice character. This is the Hermitage to the Shiraz Viognier's Côte-Rôtie. It's also rare. No more than 300 dozen are made each year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2009 Tim Kirk was named Winemaker of the Year by Nick Stock in the Penguin Good Wine Guide. This was followed in 2013 when he was named Gourmet Traveller Wine magazine's Winemaker of the Year.\u003c\/span\u003e \u003cspan\u003eIt was the third time he had been shortlisted for this prestigious award.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp class=\"calluna\"\u003eThe overriding principle that governs the work at Clonakilla is that the winemaking has to respect the fruit. In Tim's view, \"The task of the winemaker is to capture something that is present in the fruit; something good, unique, worthy of inspection, perhaps even beautiful. Carefully grown grapes from a noble site deserve the opportunity to express themselves in as pure a form as possible. It is important to resist the temptation to bury the fruit in too much winemaking artifice. The winemaking inputs we bring should serve the purpose of capturing the personality of the fruit, rather than imposing the winemaker's vision for what the thing is supposed to taste like.\" \u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Clonakilla Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Clonakilla_1024x1024.png?v=1674770345\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1971 John Kirk purchased an 18ha farm near the village of Murrumbateman, 40km north of Canberra. He named the property Clonakilla ('meadow of the church') after his grandfather's farm in County Clare, Ireland. The Vineyard was established the same year, on soil consisting of sandy clay loams over a base of decomposed granite. John produced the Canberra District's first commercial vintage in 1976 – a Riesling Sauvignon Blanc and a Cabernet Shiraz. From 1978 to the present, the Clonakilla Vineyard has gradually expanded with Shiraz, Riesling and Viognier making up the bulk of the vineyard, which now covers 16.2ha.\u003c\/p\u003e\n\u003cp\u003eJohn first planted Shiraz at Clonakilla in 1972. Through the seventies and eighties the Shiraz was blended with Cabernet Sauvignon in traditional Australian style. In 1990 it was decided to keep the Shiraz component separate. The Clonakilla 1990 Shiraz went on to win two gold medals and two trophies. James Halliday described it as \"a tour de force in spicy\/peppery varietal character”. Needless to say, the Kirks began to see Murrumbateman Shiraz in a new light.\u003c\/p\u003e\n\u003cp\u003eIn 1991 Tim Kirk, John's son, made a career defining trip to t\u003cspan\u003ehe \u003c\/span\u003eCôte-Rôtie \u003cspan\u003ein the Rhone Valley and the idea of a Clonakilla Shiraz Viognier blend was born. A year later the first Clonakilla Shiraz with a small amount of co-fermented Viognier was made and received critical acclaim from a number of luminaries. Tim decided to leave his teaching post at a Jesuit school and became the winemaker and General Manager at Clonakilla.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDemand for their wines soon outstripped supply and in 1998 Tim and his wife Lara Kirk purchased the 20ha block next to Clonakilla and planted Shiraz and Viognier on the warm North East facing site. In 2007 the Kirk family purchased another adjoining property and planted another 1.8ha of shiraz, plus 0.4ha of grenache, mourvèdre and cinsault. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMeanwhile, the range of wines at Clonakilla gradually expanded. In 2000, the \u003cspan\u003efirst Clonakilla Hilltops Shiraz was made from grapes grown around the Town of Young in New South Wales. In 2007 the first Clonakilla O'Riada Shiraz, from fruit purchased from other Canberra vineyards, was made in response to the loss of 90% of the estate fruit to frost. In subsequent years the O'Riada Shira also included the estate fruit that just misses the cut for selection in the Shiraz Viognier. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the same year, encouraged by the worldwide success of the Shiraz Viognier, Tim decided to release a straight Shiraz (Syrah) from the same estate vines that produce the Shiraz Viognier. The Syrah presents as a darker, more brooding wine than the Shiraz Viognier with a distinct wild berry, potent spice character. This is the Hermitage to the Shiraz Viognier's Côte-Rôtie. It's also rare. No more than 300 dozen are made each year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt has been a remarkable journey for Clonakilla.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eWhen John Kirk planted the first vines in 1971 he had no idea that his vineyard would one day be celebrated as one of the best in the country. Over time something important has become clear - Murrumbateman and Shiraz (in the right hands) are one of those rare combinations in the world of wine that can produce something truly exciting.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698897137,"sku":"","price":195.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Clonakilla-Shiraz-Viognier-2009_3af3c29b-2c14-4838-8894-c5ca376c646c.jpg?v=1749619521"},{"product_id":"dalwhinnie-the-eagle-shiraz-2000","title":"Dalwhinnie The Eagle Shiraz 2000","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The Dalwhinnie 'Eagle Series' vineyard was first planted to Shiraz in 1977. The single vineyard is 1.21 hectares in size with the vines planted on a relatively wide 3.4 x 1.80 metre grid. The vines are dry grown on ancient sedimentary soils and bony quartz-shale outcrops. The unique aspect of this elevated vineyard coupled with meticulous viticulture produces the most provocative grapes on the property.\" \u003cstrong\u003eDavid Jones\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The palate is explosively intense with the same pepper and cinnamon spice and complex black and red berry fruits. Incredibly long, with great acid and excellent fine tannins. Simultaneously smooth, tight, grippy, silky and firm. Elegantly opulent. Seamlessly complex. Relentlessly persistent. Powerfully refined.\"  Tyson Stelzer\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 'Eagle Series' Shiraz has been made using traditional Burgundy winemaking techniques incorporating foot crushing, whole bunch fermentation, extended skin contact and maximum lees contact. The wine is a super concentration of unique aromas and flavours only achieved using these non-conventional winemaking techniques. After two years in small French oak barriques the 'Eagle Series' has picked up many complex fine tannins integrated with superb Dalwhinnie hand picked fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVery dark purple-red; on the nose alluring lifted plum and prune fruits combine with savoury smoky delicatessen aromas and exotic spices; a very intriguing wine on the palate - the fruit dances on the palate displaying fresh mature Shiraz fruit, very fine tannins and a dry beautifully balanced finish. The wine is extremely elegant.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDavid Jones, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"On opening the wine, I poured it into a decanter intending to leave it to open up for a few hours. After taking one whiff I whacked it straight back into the bottle, ramming the cork fully back in to keep the thing in there. This is a dark purple-red, massively concentrated shiraz that looms out of the glass. The nose exudes huge spice, white pepper, and ripe but not sweet cherry\/plum\/berry fruit with hints of smoky oak. The palate is explosively intense with the same pepper and cinnamon spice and complex black and red berry fruits. Incredibly long, with great acid and excellent fine tannins. Simultaneously smooth, tight, grippy, silky and firm. Elegantly opulent. Seamlessly complex. Relentlessly persistent. Powerfully refined.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Winefront Monthly - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Its complex, herbal aromas of meaty, peppery and rather gamey small black and red berry fruits reveal a dusty, stalky background that continues throughout its firm and drying palate, but which should evolve with time towards more smoky, cedary characters. It's forward and succulent, with intense flavours of mulberries and cassis, before finishing slightly herbal and astringent.\"\u003cstrong data-mce-fragment=\"1\"\u003e  Jeremy Oliver - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"If you're expecting a blockbuster you ain't going to find it here, but in terms of lingering, sumptuous, highly-structured shiraz this really is the goods – and enormously different to the standard release. Soy, cloves, black cherry and blood plum fragrances – and a tiny pour of funk – sweep into a palate that grows on you the more you taste it. It's true to the nose and adds silky, superfine tannins to the mix – though length-wise it probably could be longer. Potentially a grand wine of distinction.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Winefront Monthly - 95 points\u003c\/strong\u003e\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 dense and complex bouquet with spicy, savoury edges to the array of dark fruits; a powerful, savoury palate with blackberry fruit, and fine, lingering, squeaky tannins.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dalwhinnie Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700994289,"sku":"","price":185.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-eagle-shiraz-2000_10ea3fae-bd57-45ff-b05e-8edca9f32bd3.jpg?v=1696380948"},{"product_id":"dalwhinnie-moonambel-shiraz-2007","title":"Dalwhinnie Moonambel Shiraz 2007","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJames Halliday Top 100 Wines of 2009\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Brilliant crimson colour; a marvellous combination of elegance and intensity, the rippling red and black fruit flavours perfectly balanced by silky tannins and oak; extreme length and great balance.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"The 28th vintage of this icon wine, and in my opinion the best Dalwhinnie Shiraz to date\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. The structure and complexity of the wine is very impressive and has the taste and nose of a Grand Cru Hermitage. What is particularly appealing is the freshness of the wine, you can actually enjoy it now or keep for a good 8 years. It is earthy, funky and seriously delicious.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDavid Jones, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures.\"  Campbell Mattinson \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe 28th vintage of this wine, which owner and winemaker David Jones believes to be the best to date, and I won't argue about that. \u003c\/span\u003eBrilliant crimson colour; a marvellous combination of elegance and intensity, the rippling red and black fruit flavours perfectly balanced by silky tannins and oak; extreme length and great balance\u003cspan data-mce-fragment=\"1\"\u003e. ProCork. 13.5% alc. Drink Now – 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Top 100 Wines of 2009\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures. It has hit top form here. As good as perfect. Here's that rare beast: it has smoothness, length of flavour, layers to its personality and deliciousness to boot. It has the tannin to age long-term, the balance to make it drink terrifically at any stage of its life and the class to make it stand out\u003cspan data-mce-fragment=\"1\"\u003e. Aged beef, thanks. Drink 2010–2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson and Gary Walsh, The Big Red Book 2009\/10 - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2009\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701256433,"sku":"","price":125.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-shiraz-2007_d8affd60-c1be-46fc-96fe-6729527a2b0d.jpg?v=1696380774"},{"product_id":"dalwhinnie-moonambel-shiraz-2006","title":"Dalwhinnie Moonambel Shiraz 2006","description":"\u003cp\u003e\u003cstrong\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures.\"  Campbell Mattinson \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"My kind of wine. Lovely mix of ripe elegant flavour and smart oak, the perfume and style of it both delicious and enchanting. This is a wine distinguished by its complex, elongated, integrated tannin, by its fresh acidity, by its easy length of flavour. It tastes of spice, cherries, plums and musk, and after decanting it for an hour or so, a bottle of this then disappeared in a flash.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eVery dark cherry-red. Impressive. A lovely perfume highlighting juniper and rhubarb with a gentle whiff of freshly picked raspberries. Coffee and mocha also present. The palate is just superb. Sweet rich concentrated shiraz juice coats the mouth followed by seriously long fine dry tannins and a searing sherbet acidity to keep everything in check.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is a more masculine style of Dalwhinnie Shiraz which will need time to come around. Because no single vineyard wines were produced in 2006 due to exceptionally low yields, all seven Shiraz blocks, including the single vineyard grapes went into making the Dalwhinnie Moonambel Shiraz 2006. It is a wine of immense power and complexity and reminds me a lot of the 1997 Eagle Series. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eCellaring Potential: \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e8 – 10 years+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDalwhinnie\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eDeep red-purple; red and darker fruit aromas with a lick of spice; palate very elegant and superbly balanced, with fine-grained, powdery tannins running the full length of it. Some violets. Superb wine. Great harmony here.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink: 2011–2027.\"  \u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"My kind of wine. Lovely mix of ripe elegant flavour and smart oak, the perfume and style of it both delicious and enchanting. This is a wine distinguished by its complex, elongated, integrated tannin, by its fresh acidity, by its easy length of flavour. It tastes of spice, cherries, plums and musk, and after decanting it for an hour or so, a bottle of this then disappeared in a flash. Drink: 2008-2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Complex and layered\u003cspan data-mce-fragment=\"1\"\u003e with red fruits, ironstone, earth and hints of tar and mint; the texture of the wine is attractively silky, with a long and supple finish. Cork. 13.5% alc. Drink Now – 2018.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dalwhinnie Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701289201,"sku":"","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-shiraz-2006_520dc4d2-a714-4b95-bdcc-6f5b51db075c.jpg?v=1696380547"},{"product_id":"dalwhinnie-moonambel-shiraz-2004","title":"Dalwhinnie Moonambel Shiraz 2004","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures.\"  Campbell Mattinson \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Concentrated plum essence and spice aromas, some nutty oak characters, and the palate is bright, fresh, youthful and powerful, but with wonderful elegance and class. Has ages ahead of it. Lovely wine of intensity and power, but also elegance and balance.\" Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A world-class shiraz from one of Victoria's best vineyards\u003cspan data-mce-fragment=\"1\"\u003e. Its exotically musky aromas of dark plums, cassis, redcurrants and cranberries are backed by dusty new vanilla oak, with complex undertones of dried herbs, cloves, mint and licorice, plus faint suggestions of licorice and treacle. Sumptuous and velvet-smooth, it long and fine-grained palate is exceptionally elegance and seamless, especially given the sheer depth and intensity of its alluringly bright and sour-edged dark berry\/plum fruit. Framed by mouth-coating tannins, it's marvellously long, complete and measured, finished by refreshing and vibrant acids. A great wine, with nothing out of place. Drink 2012-2016+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bright, deep red-purple: an outstanding colour in the lineup of vintages. Concentrated plum essence and spice aromas, some nutty oak characters, and the palate is bright, fresh, youthful and powerful, but with wonderful elegance and class. Has ages ahead of it. Lovely wine of intensity and power, but also elegance and balance. Drink for 20 years. Drink: 2011-2030.\"\u003cstrong data-mce-fragment=\"1\"\u003e Huon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The call came while I was mid-way between wineries in the Swan Valley. It was Dalwhinnie winemaker David Jones. 'Tyson, I've sent you some samples and I'm keen to know what you think. I'm really excited about these wines, mate.' I've heard David rave about wines, and I've seen him disappointed about wines, \u003c\/span\u003ebut never before have I heard him this excited.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe bouquet is rich and concentrated with ripe plums, spicy plum pudding and chocolate oak. In time it swirls up to a heady crescendo of complex ginger, fresh shiny liquorice, marzipan, dried orange zest and pine nettles. After such an introduction the palate is surprisingly - and so very welcomely - elegant and poised. A surging line of fresh red cherry and plum fruit zings through the middle amid fine, ever-so-tight tannins and on to a finish which just goes on and on. The fruit has been picked at the optimum second of ripeness, capturing a ripe flavour profile, tight, fresh acidity and fine tannins. \u003c\/span\u003eIt's an impossible wine to sum up, except to say: 'David was right.\u003cspan data-mce-fragment=\"1\"\u003e' Best drinking around: 2007-2015.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Top 500 Wines of 2005\/2006 – 96 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Excellent bright colour; intense and powerful blackberry and plum fruit; long, lingering finish; subtle oak. Drink Now-2015.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eI suspect that this is the wine David Jones has been aiming at in recent times – it's got elegance and complete ripeness at once, with an underlay of Asian spice that's only really apparent to those looking hard for it. Plums, soy, vanillin oak – a smidge too much, but it will settle – and licorice; this is a very classy wine, topped by the most filligreed of fine, fluttering tannins. Like the cabernet of the same year, it finishes with astonishingly easy, unforced length. Exactly why this wine saw any American oak I'm not sure (it doesn't seem to fit the style), but it's yet managing an outstanding show. Drink: 2006-2016.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Winefront Monthly - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTyson Stelzer Top 500 Wines of 2005-2006\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701321969,"sku":"","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-shiraz-2004.jpg?v=1696380197"},{"product_id":"dalwhinnie-moonambel-shiraz-2003","title":"Dalwhinnie Moonambel Shiraz 2003","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures.\"  Campbell Mattinson \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Intense musky plum and blackberry. Deep-set flavour, with mocha and spice. Fine, chalky tannins. Power and strength.\"  Andrew Caillard MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Typical dark purple; lifted cherry-prune and spice scents with violets. The Shiraz fruit is fresh and pure. The palate is generous and mouth filling. The earthy scented fruit is sweet but rustic with flavour overload. A spectacular wine. Every once in a while you blend up a wine and the quality of the wine exceeds vintage expectations. The Dalwhinnie Moonambel Shiraz 2003 is such a wine. While the 2002 Shiraz was outstanding, the 2003 is even better. Extremely limited.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDavid Jones, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A young and unevolved wine, this boasts blackberry fruit and sweet, smoky oak not yet married. Calliard said: 'Intense, musky plum and blackberry. Deep-set flavour, with mocha and spice. Fine, chalky tannins. Power and strength.' We all thought the depth of flavour impressive, but the wine needs time to come together, and for the drying tannins to soften. \u003c\/span\u003eGreat potential.\" \u003cstrong\u003e \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGourmet Traveller Wine – 94 points  \u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701354737,"sku":"","price":110.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-shiraz-2003.jpg?v=1696380071"},{"product_id":"dalwhinnie-moonambel-shiraz-2002","title":"Dalwhinnie Moonambel Shiraz 2002","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures.\"  Campbell Mattinson \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It is a travesty that this wine is not actively sold and lovingly treasured in the UK. Every element of this bottle is astounding - super-smooth, velvety plum, cherry and blackcurrant, dark chocolate, tar and briar flavours, dusted with sooty tannins and topped with a never-ending finish. What is amazing is that this concentration and texture has all come at only 13% alcohol.\" Decanter Magazine  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep red-purple, bright and concentrated. Intense bouquet with very fresh lifted prune and blueberry fruit intermingled with savoury vanilla and cocoa aromas. On the palate there is an explosion of flavours of immensely concentrated dark berry fruits, a rich savoury mid-palate and a sweet long fine tannin finish. I am thrilled with this Shiraz. It has the most amazing balance and purity of fruit. The wine is fine, elegant and complex. \u003c\/span\u003eIn fact I would go so far as to say it is the best Shiraz Dalwhinnie has produced to date\u003cspan data-mce-fragment=\"1\"\u003e. Enjoy soon or cellar for 8-10 years. Don't miss it.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDavid Jones, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It is a travesty that this wine is not actively sold and lovingly treasured in the UK. Every element of this bottle is astounding\u003cspan data-mce-fragment=\"1\"\u003e - super-smooth, velvety plum, cherry and blackcurrant, dark chocolate, tar and briar flavours, dusted with sooty tannins and topped with a never-ending finish. What is amazing is that this concentration and texture has all come at only 13% alcohol. Drink 2006-15.\"  \u003cstrong data-mce-fragment=\"1\"\u003eDecanter Magazine  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This was my shiraz of the year last year\u003cspan data-mce-fragment=\"1\"\u003e, and it's in fine form six months later. Some reductive, spicy, peppery notes lead into a herbaceous palate of nougat, fine tannins and a long finish. It's purring along very nicely. Best drinking around: 2005-2012.\"  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Top 500 Wines 2005\/2006 – 94 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A complex web of blackberry, leather, mocha and game; excellent tannin structure on the finish. Drink Now-2015.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Beautifully balanced with elegance and charm written all over it – Dalwhinnie seems headed further and further down the elegance route – though whether it's entirely ripe is questionable. Black pepper, blackberries, cherries and prunes – it's like there's a mixture of ripe and unripe fruit here, with the tannins prompting more of the same questions. For all that though there is lovely fruit complexity here, and certainly a great deal of style, with length beyond the ordinary. Drink: Now-2015.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, Winefront Monthly - 91 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rather a savoury, herbal Rhôney shiraz with a musky, meaty and peppery aroma of small black and red berries and dried herbs. There's plenty of softness and round, generous earthy dark berry flavour, while it finishes nutty, spicy and savoury, with just a hint of herby sappiness. It's a polished wine, but a closer look does suggest it struggled for ripeness.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 90 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTyson Stelzer Top 500 Wines of 2005-2006\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701387505,"sku":"","price":115.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-shiraz-2002.jpg?v=1698965415"},{"product_id":"dalwhinnie-moonambel-shiraz-2001","title":"Dalwhinnie Moonambel Shiraz 2001","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures.\"  Campbell Mattinson \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Plum pudding, stewed plums, fresh plums, cinnamon, mixed spice, nougat, white pepper, chocolate, bright berry fruit, rhubarb ... it goes without saying that this wine is incredibly complex. The fact that it is at the same time elegant is in itself significant, as is its excellent, fine tannin structure, not to mention its length – very, very long.\"  Tyson Stelzer\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Brilliant, brilliant, coolish climate Shiraz\u003cspan data-mce-fragment=\"1\"\u003e – aromatherapeutic and organoleptically Olympic. David Jones's wines have, in the space of one vintage, become some of Australia's most sought after bottles.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMatthew Jukes, matthewjukes.com -  Top 100 Australian Wines of 2005\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium purple; there is no point attempting to separate the nose, palate and finish – they are unambiguously identical. Plum pudding, stewed plums, fresh plums, cinnamon, mixed spice, nougat, white pepper, chocolate, bright berry fruit, rhubarb ... it goes without saying that this wine is incredibly complex. The fact that it is at the same time elegant is in itself significant, as is its excellent, fine tannin structure, not to mention its length – very, very long. Drink: 2007-2011.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Winefront Monthly - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Complex, understated aromas of floral, spicy and musky red cherries, plums and raspberries overlay suggestions of undergrowth, leather and freshly turned earth. Fine and restrained, but with a smooth and fatty texture, it opens to reveal layers of meaty, savoury shiraz flavours, dusty oak and loose-knit tannins. Rather a change in style for Dalwhinnie, but it should cellar as well as ever. \u003c\/span\u003eDrink: 2009-2013+.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMatthew Jukes Top 100 Australian Wines of 2005\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" alt=\"Dalwhinnie Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701420273,"sku":"","price":125.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-shiraz-2001.jpg?v=1696379704"},{"product_id":"dalwhinnie-moonambel-shiraz-2000","title":"Dalwhinnie Moonambel Shiraz 2000","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The Dalwhinnie Shiraz vineyard is one of Australia's great wine treasures.\"  Campbell Mattinson \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature. At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"An exceptionally concentrated and powerful wine, fully reflecting the low yields and the influence of the quartz, clay and gravel soils. These are not wines for the faint-hearted, positively demanding long cellaring but having the balance to repay patience. A smooth, classy bouquet with sweet damson plum fruit, followed by the usual immaculately sculpted palate offering plum and dark cherry, positive but not overly assertive oak, and lingering, ripe tannins.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"An exceptionally concentrated and powerful wine, fully reflecting the low yields and the influence of the quartz, clay and gravel soils. These are not wines for the faint-hearted, positively demanding long cellaring but having the balance to repay patience. Deep but bright full purple-red; a smooth, classy bouquet with sweet damson plum fruit, followed by the usual immaculately sculpted palate offering plum and dark cherry, positive but not overly assertive oak, and lingering, ripe tannins. \u003cspan data-mce-fragment=\"1\"\u003eDrink 2005–2015.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Surprisingly elegant and stylish despite its not insignificant alcoholic strength. There's a wild, briary aspect to its meaty, earthy aromas of cooked cherries, redcurrants, cloves and cinnamon; while its caramel\/vanilla oak is well integrated. Warm, smooth and fine-grained, it drips with a spectrum of dark cherries, plums, prunes and currants, finishing long and velvet-smooth. \u003cspan data-mce-fragment=\"1\"\u003eDrink 2008–2012+.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeremy Oliver - 95 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Dalwhinnie Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DalwhinniePNG_1024x1024.png?v=1679104140\"\u003e\u003c\/p\u003e\n\u003cp\u003eDalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, is one of Victoria's oldest family-run vineyards. Dalwhinnie has been growing grapes for nearly 50 years and the 16-hectare vineyard is now fully mature.\u003c\/p\u003e\n\u003cp\u003eBallarat architect Ewan Jones purchased the site in 1973 and named it after the Highlands town of his Scottish ancestors. He established the vineyard in 1976 and his eldest son, David, took over its management seven years later. David subsequently purchased the property in 1994 and operated Dalwhinnie until January 2020, when it was acquired by Fogarty Wine Group.\u003c\/p\u003e\n\u003cp\u003eAt 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. The vineyard is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges. According to David Jones, the hills and the sedimentary soils of the Pyrenees are vital factors in the vineyard's uniqueness.\u003c\/p\u003e\n\u003cp\u003eThe main grape varieties grown are Chardonnay, Shiraz and Cabernet Sauvignon. These small individual vineyards average around 1.8 hectares in size and because of the hungry sedimentary soils, cropping levels are low - only 1.5 tonnes per 0.8 of a hectare.\u003c\/p\u003e\n\u003cp\u003eThe site is totally frost-free which enables the grapes to reach optimum ripeness. The vineyard is non-irrigated and operated on strong organic viticultural principles. The fruit is hand-picked and the vines are cane-pruned by hand. Harvest usually starts the third week in February and is completed around the first week in April. Cover crops are sown every year between the vineyard rows to add nitrogen to the soil. The average annual rainfall is 550mm with most rain falling between July and November.\u003c\/p\u003e\n\u003cp\u003e\"In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.\"  Huon Hooke\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701453041,"sku":"","price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dalwhinnie-moonambel-shiraz-2000_6880a29e-ddff-4857-8b2d-6a6243bd09b9.jpg?v=1696379234"},{"product_id":"dog-ridge-original-plantings-shiraz-2004","title":"Dog Ridge Original Plantings Shiraz 2004","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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\" alt=\"Dog Ridge Winery\" 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":42763702272241,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Dog-Ridge-Original-Plantings-Shiraz-2004_2122cfcd-4500-48da-9dc7-fa3987f88aa3.jpg?v=1696389322"},{"product_id":"dog-ridge-shirtfront-shiraz-2006","title":"Dog Ridge Shirtfront Shiraz 2006","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\"Raspberry and boysenberry on the nose, with suave Asian spices and fresh floral qualities adding interest. Supple red berry preserve flavors expand and gain depth with air, showing good mineral snap on the back. The sweet berry fruit harmonizes seamlessly with fine-grained tannins and succulent herbs on the finish. You could drink this alluring wine now.\"  Stephen Tanzer\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\"Good colour; the great '06 vintage to the fore; excellent regional typicity, with blackberry fruit, dark chocolate, spice and oak seamlessly welded on the long, medium- to full-bodied palate\u003cspan data-mce-fragment=\"1\"\u003e. Screwcap. 14% alc. Drink: Now – 2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eBright red. Raspberry and boysenberry on the nose, with suave Asian spices and fresh floral qualities adding interest. Supple red berry preserve flavors expand and gain depth with air, showing good mineral snap on the back. The sweet berry fruit harmonizes seamlessly with fine-grained tannins and succulent herbs on the finish. You could drink this alluring wine now.\"  \u003cstrong data-mce-fragment=\"1\"\u003eStephen Tanzer's International Wine Cellar – 91 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\" alt=\"Dog Ridge Winery\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogRidgeWinery_1024x1024.png?v=1679210077\" data-mce-fragment=\"1\"\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":42763702337777,"sku":"","price":34.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dog-ridge-shirtfront-shiraz-2006.jpg?v=1696389573"},{"product_id":"dukes-vineyard-magpie-hill-reserve-shiraz-2019","title":"Duke's Vineyard Magpie Hill Reserve Shiraz 2019","description":"\u003cp data-mce-fragment=\"1\"\u003eDuke Ranson always dreamt of establishing a vineyard in the Porongurup subregion of Great Southern, so in 1998 he purchased a 65ha farm at the foot of the Porongurup Range. He chose to plant  Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This all things from the Single Vineyard, but all things dialled up. Oak. Intensity and voluminous fruit. Gorgeous stuff. Spice and structure.\"  Erin Larkin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe vineyard is home to 3 hectares of Shiraz and the wine is made by the highly talented Rob Diletti, who was James Halliday's inaugural 'Wine Maker of the Year' in 2015. The Magpie Hill Reserve Shiraz, their flagship shiraz, is typically plush, rich and concentrated and can be drunk young or cellared with confi\u003c\/span\u003e\u003cspan\u003edence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Duke Ranson discusses Duke's Vineyard\" href=\"https:\/\/youtu.be\/hO8Mp2L05f0\" target=\"_blank\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Duke Ranson discusses Duke's Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sVineyardvideo_480x480_6073d5df-e7e7-49a5-89d8-a874051a6fea.jpg?v=1720244694\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke Ranson discusses Duke's Vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"The colour here is as vibrantly hued as the aromas that waft out of the glass – evident from a foot away. As with the cabernet – this is all things from the Single Vineyard but all things dialled up. Oak. Intensity and voluminous fruit. Gorgeous stuff. Spice and structure. Drink by 2040.\" \u003cstrong\u003e Erin Larkin, Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eStrikingly vibrant colour. This is intense, powerful and quite beautiful. It is full of coffee and chocolate notes, with a hint of caramel, pepper and mint. But the dense ripe fruit is the main feature. Fine, elegant and even a touch reserved. Brilliant and age worthy.\u003c\/span\u003e\"  \u003cstrong\u003eBarry Weinman, Fine Wine Club - 18.5\/20 points\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\" alt=\"Porongurup wine sub-region\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFrom this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 20px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_porongurup_1024x1024.jpg?v=1722151028\" alt=\"Sub-regions of Great Southern\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe winemakers \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\" alt=\"Rob Diletti Castle Rock Winemaker\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRob Diletti\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Porongurup is splendidly remote (390km from Perth, 40km from Albany), and, while blessed with stunning vineyards, has almost no sizeable wineries. As a result, Diletti has become both the frontman for Castle Rock Estate and the de facto Porongurup region winemaker, crafting wines under contract for various local vineyards, including Duke's and 3 Drops.\"  \u003cstrong\u003eAndrew Graham\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate, sensitive winemaking and countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 2012, Rob Diletti has made the wines at Duke’s Vineyard. Duke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cimg alt=\"Duke's Vineyard winemaker Ben Cane\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\"\u003eBen Cane \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"dukes vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDuke and Hilde Ranson long held a dream to establish a vineyard in the Porongurup sub-region of Great Southern, so in 1998 they purchased a 65ha farm at the foot of the Porongurup Range. They chose to plant Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region. The first vines were planted on Duke's 60th birthday in 1999.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe vineyard is a unique site that sits at the feet of the ancient granite Porongurup peaks with warm ripening days and cooler nights tempered with maritime breezes. To the north are sweeping views of the Stirling Ranges. There are currently 10 hectares of vines planted, 4ha of Riesling and 3ha each of Cabernet Sauvignon and Shiraz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSince 2012, the wines have been made by Rob Diletti at Castle Rock Winery, just down the road from Duke's Vineyard at the eastern end of the Porongurups. Rob was James Halliday's inaugural 'Wine Maker of the Year' in 2015. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003eDuke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines.\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and film\/ media\/special events producer partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn Duke's last newsletter he penned this beautifully poignant poem, featuring his beloved dog Cindy, about the changing of the guard:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOld Dogs…New Dogs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThere's a new dog on the block and he's young and fit and lean.\u003cbr\u003eHe gets on well with Cindy who remains the cellar queen.\u003cbr\u003eHis name is Dujac and that's a place of wine.\u003cbr\u003eA winery in France with Burgundy divine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHis breeding's somewhat vague but Kelpie comes to mind.\u003cbr\u003eWith a bit of Border Collie somewhere intertwined.\u003cbr\u003eHis job is to watch his master as Ben walks to the fore.\u003cbr\u003eTo eventually relieve Cindy at Duke's Vineyard cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn the meantime, it's all learning with customers in mind.\u003cbr\u003eTo look after feline lovers as well as the canine kind.\u003cbr\u003eTo play with kids to entertain while parents have a taste.\u003cbr\u003eAnd when he gets in trouble, to disappear in haste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIt is an age-old story of the old dog and the new.\u003cbr\u003eThe young dog chases all the kids and the old dog just a few.\u003cbr\u003eThe young dog gets his meal and devours it oh so fast.\u003cbr\u003eThe old dog sits and ponders hers to make the pleasure last.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e It's really just history of the passing of the guard.\u003cbr\u003eThe logic is so simple, but some dogs make it hard.\u003cbr\u003eSome old dogs are so stubborn, to weaken is a sin.\u003cbr\u003eBut just move over old dog, the new dog's movin' in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSo now it's Ben and Sarah, Duke and Hilde have a spell.\u003cbr\u003eWe've changed not just the people, we've changed the dogs as well.\u003cbr\u003eThe vineyard carries on regardless with good weather from above.\u003cbr\u003eBut the wine that bears the label, will still be made with love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cbr\u003e\u003cimg alt=\"Duke and Cindy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke and Cindy\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703156977,"sku":"","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dukes-magpie-hill-reserve-shiraz-2019.jpg?v=1696397064"},{"product_id":"dukes-vineyard-magpie-hill-reserve-shiraz-2018","title":"Duke's Vineyard Magpie Hill Reserve Shiraz 2018","description":"\u003cp data-mce-fragment=\"1\"\u003eDuke Ranson always dreamt of establishing a vineyard in the Porongurup subregion of Great Southern, so in 1998 he purchased a 65ha farm at the foot of the Porongurup Range. He chose to plant  Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Lovely. Medium-weight and spicy - the underlying berry fruit is remarkably pristine. Oak is fully integrated, fruit rightfully given centre stage. Prodigious length, acidity and tannins are balanced and allow this wine to flow. Sensational.\"  Nick Butler\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe vineyard is home to 3 hectares of Shiraz and the wine is made by the highly talented Rob Diletti, who was James Halliday's inaugural 'Wine Maker of the Year' in 2015. The Magpie Hill Reserve Shiraz, their flagship shiraz, is typically plush, rich and concentrated and can be drunk young or cellared with confidence.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/youtu.be\/go91WxymUuk\" title=\"Huon Hooke reviews Duke's Vineyard Magpie Hill Reserve Shiraz 2018\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_svineyard2018MagpiehillReserveshiraz_480x480_3dff5dda-f442-4bbd-b69b-24d312beb533_480x480.jpg?v=1720399929\" alt=\"Huon Hooke reviews Duke's Vineyard Magpie Hill Reserve Shiraz 2018\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_svineyard2018MagpiehillReserveshiraz_480x480_3dff5dda-f442-4bbd-b69b-24d312beb533_480x480.jpg?v=1720399929\" data-mce-style=\"float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke reviews 2018 Magpie Hill Reserve Shiraz (35:00 into the video)\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eEstate-grown, small parcels. The colour is deep, the palate exceptionally focused and full-bodied, yet it has the Duke's lightness of touch courtesy of contract winemaking by Rob Diletti of Castle Rock. This is a great wine with a very long future. Drink by 2048.\"\u003c\/span\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday\u003c\/strong\u003e\u003cstrong\u003e, Halliday Wine Companion - 97 points and and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A vibrant purple colour with brighter purple edges. Dark soy and ripe plum aromas, toasty oak and red licorice. Lovely. Medium-weight and spicy - the underlying berry fruit is remarkably pristine. Oak is fully integrated, fruit rightfully given centre stage. Prodigious length, acidity and tannins are balanced and allow this wine to flow. Sensational. Drink: 2019-2031.”  \u003cstrong\u003eNick Butler, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003ePorongurup\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Porongurup wine sub-region\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFrom this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePorongurup sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePorongurup is a very small wine district just east of Mount Barker and 40km north of Albany. It is named after the oldest mountain range in the world, the Porongurups, a group of domed granite peaks whose formation dates back many millions of years to the Precambrian age. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe sub-region \u003cspan data-mce-fragment=\"1\"\u003eencompasses the entire 12km long Porongurup Range, whose \u003c\/span\u003epeaks reach a height of 670 meters at the Devil's Slide and are visible from any vineyard in the region. Today\u003cspan data-mce-fragment=\"1\"\u003e around 10 vineyards bask on the sunny northern slopes of these ancient hills.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePorongurup's climate is mostly Mediterranean with cool to mild winters and sunny and warm summers. With a mean January temperature of just 19 degrees Celsius, it has an extended ripening season, with grapes harvested in mid-March through to May. The regular sea breeze which blows inland on hot summer afternoons also contributes to the extended growing season.\u003c\/p\u003e\n\u003cp\u003eDue to its aspect and \u003cspan data-mce-fragment=\"1\"\u003eheight above sea level, t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe sub-region boasts a special climatic feature, a nocturnal thermal zone created by warm air rising above the denser cold air sliding down the hillsides and settling on the valley floor. The conditions produced from this air drainage are ideal for ripening and reduce the risk of frost.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWine grape production in the Porongurup began in 1978 with plantings of Riesling and Cabernet Sauvignon, followed by more plantings in 1979 and 1983. Today there are also plantings of Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz, as the Porongurup’s reputation as a producer of distinctive cool climate wines continues to grow. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePorongurup can produce standout Chardonnay, Pinot Noir, Cabernet and Shiraz, but it is Riesling that is undoubtedly the star of the show, the conditions being ideal for producing riesling of exquisite precision and drive.\u003cbr\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 20px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_porongurup_1024x1024.jpg?v=1722151028\" alt=\"Sub-regions of Great Southern\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePorongurup is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThe winemakers \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Rob Diletti Castle Rock Winemaker\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CastleRockRobDiletti_1024x1024.png?v=1673999059\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eRob Diletti\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRob Diletti is the winemaking son of Castle Rock Estate founders Angelo and Wendy Diletti. During his formative years Rob worked in the family's vineyard, developing a keen interest in grape-growing. After graduating from Charles Sturt University with a Wine Science degree, Rob gained winemaking experience at Mountadam Wines, Grosset Wines, Plantagenet Wines, Jean Grenier in Alsace, and Alkoomi Wines prior to returning home to Castle Rock Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Porongurup is splendidly remote (390km from Perth, 40km from Albany), and, while blessed with stunning vineyards, has almost no sizeable wineries. As a result, Diletti has become both the frontman for Castle Rock Estate and the de facto Porongurup region winemaker, crafting wines under contract for various local vineyards, including Duke's and 3 Drops.\"  \u003cstrong\u003eAndrew Graham\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Rob Diletti is highly intelligent and modest. He was the recipient of the inaugural Winemaker of the Year Award in my 2015 Wine Companion. His superb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e palate, sensitive winemaking and countless trophies and gold medals leave no doubt about Diletti's skills.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince 2012, Rob Diletti has made the wines at Duke’s Vineyard. Duke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\" alt=\"Duke's Vineyard winemaker Ben Cane\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_sBencane_1024x1024.png?v=1698879909\"\u003eBen Cane \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\" alt=\"dukes vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DukesVineyard_e01a0a65-8cc0-4334-8c45-adc5fa00e9f1_1024x1024.jpg?v=1666313284\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eDuke and Hilde Ranson long held a dream to establish a vineyard in the Porongurup sub-region of Great Southern, so in 1998 they purchased a 65ha farm at the foot of the Porongurup Range. They chose to plant Riesling, Cabernet Sauvignon (Duke's favourite) and Shiraz, varieties that are beautifully suited to the cool-climate Great Southern region. The first vines were planted on Duke's 60th birthday in 1999.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThe vineyard is a unique site that sits at the feet of the ancient granite Porongurup peaks with warm ripening days and cooler nights tempered with maritime breezes. To the north are sweeping views of the Stirling Ranges. There are currently 10 hectares of vines planted, 4ha of Riesling and 3ha each of Cabernet Sauvignon and Shiraz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSince 2012, the wines have been made by Rob Diletti at Castle Rock Winery, just down the road from Duke's Vineyard at the eastern end of the Porongurups. Rob was James Halliday's inaugural 'Wine Maker of the Year' in 2015. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003eDuke and Hilde Ranson retired in 2022 and sold the vineyard to Ben Cane and his partner Sarah Date. Ben was previously chief winemaker at Cape Mentelle in Margaret River. Rob Diletti and Ben Cane are now working in partnership to continue making the wines.\u003c\/p\u003e\n\u003cp\u003e\"The quality of Duke’s Vineyard’s wines, made at the Diletti family’s custom-crush facility on the Castle Rock property, never faltered. But to find someone to share the dream meant owning a vineyard and cellar door; a winemaker able to work with Rob Diletti; and grow the brand. In 2021, winemaker Ben Cane and film\/ media\/special events producer partner Sarah Date began putting the pieces together, Ben working a trial vintage that year at Castle Rock. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHe is a very experienced winemaker who has worked overseas and in Australia at various times as an employee, consultant and co-owner. He is sensitive to the special place and much-loved Duke and Hilde in Porongurup, and is attuned to growing the brand by increasing quality, not quantity. He has moved to organic vineyard management, with biodynamics around the corner. He has also changed pruning to cane, thus allowing greater sunlight and breeze penetration through the canopy. Three clones of each pinot noir and chardonnay will underwrite new plantings of these varieties. \u003c\/p\u003e\n\u003cp\u003eAnd so it goes on. Duke left big boots to fill, and I’m confident Ben will do just that.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn Duke's last newsletter he penned this beautifully poignant poem, featuring his beloved dog Cindy, about the changing of the guard:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eOld Dogs…New Dogs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eThere's a new dog on the block and he's young and fit and lean.\u003cbr\u003eHe gets on well with Cindy who remains the cellar queen.\u003cbr\u003eHis name is Dujac and that's a place of wine.\u003cbr\u003eA winery in France with Burgundy divine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eHis breeding's somewhat vague but Kelpie comes to mind.\u003cbr\u003eWith a bit of Border Collie somewhere intertwined.\u003cbr\u003eHis job is to watch his master as Ben walks to the fore.\u003cbr\u003eTo eventually relieve Cindy at Duke's Vineyard cellar door.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIn the meantime, it's all learning with customers in mind.\u003cbr\u003eTo look after feline lovers as well as the canine kind.\u003cbr\u003eTo play with kids to entertain while parents have a taste.\u003cbr\u003eAnd when he gets in trouble, to disappear in haste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white;\" data-mce-style=\"margin-top: 0cm; background: white;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eIt is an age-old story of the old dog and the new.\u003cbr\u003eThe young dog chases all the kids and the old dog just a few.\u003cbr\u003eThe young dog gets his meal and devours it oh so fast.\u003cbr\u003eThe old dog sits and ponders hers to make the pleasure last.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e It's really just history of the passing of the guard.\u003cbr\u003eThe logic is so simple, but some dogs make it hard.\u003cbr\u003eSome old dogs are so stubborn, to weaken is a sin.\u003cbr\u003eBut just move over old dog, the new dog's movin' in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eSo now it's Ben and Sarah, Duke and Hilde have a spell.\u003cbr\u003eWe've changed not just the people, we've changed the dogs as well.\u003cbr\u003eThe vineyard carries on regardless with good weather from above.\u003cbr\u003eBut the wine that bears the label, will still be made with love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\" data-mce-style=\"margin-top: 0cm; background: white; box-sizing: border-box; overflow-wrap: break-word; outline: 0px; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: .48px;\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\" alt=\"Duke and Cindy\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Duke_Dog_c80cbdf0-4c0d-42da-9d92-aa9ad2d622e6_600x600.jpg?v=1698881247\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eDuke and Cindy\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703189745,"sku":"","price":59.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dukes-magpie-hill-reserve-shiraz-2018.jpg?v=1696396957"},{"product_id":"elderton-command-shiraz-2010","title":"Elderton Command Shiraz 2010","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eMatthew Jukes Top 100 Wines of 2014\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Elderton Command Shiraz has established an enviable reputation since the first vintage in 1984. It is truly one of Australia’s best and most highly regarded icon wines. The 2010 vintage is the 25th release of this wine since 1984 – the wine was not made in 1989 and 1991. Fruit comes from the Command block which was planted in 1984 and is one of the most special vineyards in Australia. The Command block and its gnarly vines have been dubbed an ancestor vineyard under the Barossa Old Vine Charter. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The Command Shiraz is an icon of Australian wine. A rich yet complex nose of plum and blackberry with generous spice and oak. The palate has layers of depth, oak is generous with a spicy coconut richness, however the concentration of plum and blackberry provides more than a contrast. The drive and length on the finish is profound.\"  Patrick Eckel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Command Shiraz gained worldwide recognition in the 1990s and early 2000s after receiving an enviable string of accolades. The 1992 vintage was chosen by the influential wine critic Robert Parker in the Wine Advocate as one of the world’s Top 80 wines, the 1995 Command was awarded 95 points by Wine Spectator and placed in their Top 100 wines, the 1996 won the trophy for the 'Best Shiraz in the World' at the London International Wine and Spirit Competition, and the 2000 was awarded 97 points by Wine Spectator and placed 27 in their Top 100.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This wine is destined to go down as an Australian classic and one of the greatest vintages of Command to date. The Ashmead family believes the 2010 Command is up there with the pinnacle vintages of 1992, 1996 and 2002 and will have the ability to drink young or be cellared into the long term (20 years +).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2010 was mild year with a few hot weeks but harvest close to normal. The fruit was harvested by hand, with five small parcels harvested over four weeks to attain complex nuances. Fermented in open top concrete fermenters with chilled ferments, hand pump-overs and cap submerging with oak header boards for eight days; the process finished with barrel ferment and malolactic fermentation in new French \u0026amp; American puncheons. Aromas of blackberry fruit, aniseed and spices carry through to the palate which is rich, warm and generous.\"  \u003cstrong\u003eElderton\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This truly excellent example of Barossa shiraz comes from vines planted in 1894 and from one of the great vintages of the region. Deeply complex, with dark fruits and a decent splash of well-weighted oak. Blackberry and licorice, spices and dark chocolate are all in this wonderful statement of the best in the Barossa, delivered with a degree of finesse and style.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRay Jordan – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The Command Shiraz is an icon of Australian wine, the vineyard was planted in circa 1894, and is classified as a centenarian block by the Barossa old Vine Charter. The vineyard produces a measly 1 - 2 tonnes per hectare, and the wine sees 30 months in American and French oak prior to release. A rich yet complex nose of plum and blackberry with generous spice and oak. The palate has layers of depth, oak is generous with a spicy coconut richness, however the concentration of plum and blackberry provides more than a contrast. The drive and length on the finish is profound. Drink: 2015-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePatrick Eckel, Wine Reviewer – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Deep garnet in color, the 2010 Command Shiraz shows off pronounced blueberries and dark chocolate aromas laced with Szechuan pepper and Chinese Five Spice plus a touch of menthol. \u003c\/span\u003eFull-bodied, very structured and still showing the oak, the palate is fresh, very clean and pure with plenty of spice lingering in the long finish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eLisa Perrotti-Brown, The Wine Advocate – 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium crimson-purple, the hue good, although not particularly deep; a very elegant and refined shiraz that fully lives up to its reputation; fragrant red and black fruits have a garland of spicy oak on the bouquet, a message that is faithfully reproduced on the long, medium-bodied palate. Drink by 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Blackberry, plum, dried mint and aniseed, spice, toast and coffee. Full bodied, not heavy especially, with an almost silky web of tannin and quite pronounced acidity. Toasty coconut oak is, of course, a large player in the flavour profile of the wine, though the perky and pure fruit of the boysenberry and blackberry persuasion carries it along without much complain. Long and slightly saline in the aftertaste, and if you'll humour me, it kind of feels very clearly drawn. Probably will cellar for as long as you want to keep it. Drink: 2015-2030+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMatthew Jukes Top 100 Wines of 2014\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCommand shiraz\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg style=\"float: none;\" alt=\"Elderton Command Shiraz\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elderton_Command_1024x1024.png?v=1710032426\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elderton_Command_1024x1024.png?v=1710032426\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eThe Elderton Command Shiraz has established an enviable reputation since the first vintage in 1984. It is truly one of Australia’s best and most highly regarded icon wines.\u003c\/p\u003e\n\u003cp\u003eThe wine gained worldwide recognition in the 1990s and early 2000s after receiving an enviable string of accolades. The 1992 vintage was chosen by the influential wine critic Robert Parker in the Wine Advocate as one of the world’s Top 80 wines, the 1995 Command was awarded 95 points by Wine Spectator and placed in their Top 100 wines, the 1996 won the trophy for the 'Best Shiraz in the World' at the London International Wine and Spirit Competition, and the 2000 was awarded 97 points by Wine Spectator and placed 27 in their Top 100.\u003c\/p\u003e\n\u003cp\u003eThe current 2020 vintage is the 34th release of this wine since 1984 – the wine was not made in 1989, 1991 and 2011.\u003c\/p\u003e\n\u003cp\u003eThe story of Command began in February 1984 when Lorraine and Neil Ashmead took a huge gamble and decided to promote the excellence of old-vine Barossa Valley Shiraz. They had long admired the old Shiraz vines on the property which were planted in 1894, had remarked on the intensity and colour that the small bunches of fruit produced and had loved the wine that was made from those bunches. They wanted to make a wine that would transcend time and fashion; a wine of place; and a wine that would, in time, become one of the world’s most critically acclaimed and sought after wines. They were seemingly unfazed that many around them were pulling their old Shiraz vines out at the time, and decided to produce and bottle a single vineyard wine from the oldest block on the Elderton Estate. After many a family meeting, they decided to call this wine Command, a word that signified power, richness and intensity, as well as being a word that simply demanded respect.\u003c\/p\u003e\n\u003cp\u003eThe Elderton Command vineyard was planted in 1984 and is one of the most special vineyards in Australia. The Command block and its gnarly vines have been dubbed an ancestor vineyard under the Barossa Old Vine Charter. Planted on the banks of the North Para River to assure its long term survival, in alluvial river flat soils over red and brown clay based earths, the vineyard today is surrounded by the township of Nuriootpa. The vineyard is worth considerably more as a residential or commercial development, but remains as a testament to the Ashmead family’s commitment to continue handcrafting one of the world’s great wines, instead of searching for a fast return on investment. \u003c\/p\u003e\n\u003cp\u003eMost things in this world have changed in the past decades, however the values that drove Neil and Lorraine still drive their sons Allister and Cameron. The 1894 Command block is always the standout Shiraz fruit on the 72 acre Elderton Vineyard and will always be the fruit source for this single vineyard, terroir driven wine, and the Ashmeads will continue to make the wine in a manner that respects its origins and history.\u003c\/p\u003e\n\u003cp\u003eToday, the vineyard is farmed organically. Yields are obviously small due to the ancient nature of these vines, generally sitting at around 1 -2 tonnes per acre. The grapes are handpicked on three to four occasions to ensure optimal ripeness, then put through traditional open topped concrete fermenters which is back breaking work - but they believe the results are better than using modern technology. Generally, ferments are quite fast, and the amazing colour is picked up in the wine almost instantly. After gentle pressing, Command goes into 100% new American (65%) and French (35%) oak puncheons where it will rest, develop and evolve for three years. Finally the wine is bottled using minimal filtering and it rests for 12 months before release.\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\" data-mce-style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elderton_Wines_1024x1024.png?v=1710047944\" alt=\"Elderton Wines - the original Elderton Nuriootpa vineyard planted in 1984\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elderton_Wines_1024x1024.png?v=1710047944\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: center;\"\u003e\n\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe original Elderton Nuriootpa vineyard planted in 1984\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003eThe original Elderton vineyard \u003cspan data-mce-fragment=\"1\"\u003eon the banks of the North Para River in Nuriootpa was first planted in 1894 to shiraz, cabernet sauvignon and merlot by early German settlers, the Scholz family. The vineyard was purchased in 1916 by Samuel Elderton Tolley, who named the estate \"Elderton\". He built himself a sprawling homestead on the estate and sold the fruit to his family’s winery. It was run successfully for many years but became derelict in the late 1970s. At that time, winemaking was not profitable and vineyards were being replaced with other crops. The South Australian Government introduced a Vine Pull Scheme, paying growers to remove unproductive vines and exit the industry.  Sadly, over half of the vineyards in the Barossa Valley were removed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1980, Neil and Lorraine \u003cspan data-mce-fragment=\"1\"\u003eAshmead returned to Australia after a stint in Saudi Arabia. They were looking for a place to raise their children and it was suggested they look at the beautiful old home on the Elderton estate. The sellers of the homestead told the Ashmeads that if they bought the house, they would give them the surrounding 72 acres of old vine Shiraz and Cabernet Sauvignon for free.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNeil and Lorraine purchased the house and surrounding vineyard and thankfully \u003cspan data-mce-fragment=\"1\"\u003eworked tirelessly to restore the neglected vineyard. Although the Ashmeads had no training in viticulture (Neil was a civil engineer and Lorraine was a midwife), they made the first wine under the Elderton label in 1982. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLorraine and Neil took a huge gamble in 1984 and decided to promote the excellence of old-vine Barossa Valley Shiraz. They had long admired the old Shiraz vines on the property which were planted in 1894, had remarked on the intensity and colour that the small bunches of fruit produced and had loved the wine that was made from those bunches. They wanted to make a wine that would transcend time and fashion; a wine of place; and a wine that would, in time, become one of the world’s most critically acclaimed and sought after wines. They were seemingly unfazed that many around them were pulling their old Shiraz vines out at the time, and decided to produce and bottle a single vineyard wine from the oldest block on the Elderton Estate. They decided to call their flagship wine Command, a word that signified power, richness and intensity, as well as being a word that simply demanded respect.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 1993 Elderton shot to national prominence by winning the Jimmy Watson Trophy for their 1992 Cabernet Sauvignon. International acclaim closely followed when t\u003c\/span\u003e\u003cspan\u003ehe Command Shiraz received an enviable string of accolades. The 1992 vintage was chosen by the influential wine critic Robert Parker in the Wine Advocate as one of the world’s Top 80 wines, the 1995 Command was awarded 95 points by Wine Spectator and placed in their Top 100 wines, the 1996 won the trophy for the 'Best Shiraz in the World' at the London International Wine and Spirit Competition, and the 2000 was awarded 97 points by Wine Spectator and placed 27 in their Top 100.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNeil Ashmead sadly passed away in 1997. \u003c\/span\u003eSecond generation brothers, Allister and Cameron \u003cspan data-mce-fragment=\"1\"\u003eAshmead, took over the reins of the business in 2003. Their mother, Lorraine, remains on the board of directors and is very active at the cellar door. The brothers have embarked on the purchase of new vineyards in other sub-appellations of the Barossa. They purchased the Craneford vineyard (Eden Valley) in 1993, the Greenock vineyard (Western Ranges) in 2010 and the Mengler Hill vineyard in 203.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2017 the original homestead was converted into the Cellar Door. This provides a beautiful space for visitors to enjoy Elderton wines, with a main tasting room and rooms for private tastings. Nestled in the middle of the Nuriootpa vineyard, the Barossa Cellar Door provides unforgettable experiences for visitors and has deservedly won numerous awards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhile Elderton has grown and added new vineyards beyond the immediate family estate, and successfully tapped international markets, it clearly remains committed to family values and their Barossa heritage. The values that drove Neil and Lorraine still drive their sons and the Ashmeads will continue to make the wine in a manner that respects its origins and history. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703419121,"sku":"","price":195.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/elderton-command-shiraz-2010.jpg?v=1710198767"},{"product_id":"eldorado-road-perseverance-old-vine-shiraz-2017","title":"Eldorado Road Perseverance Old Vine Shiraz 2017","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan\u003e\"Shout it from the rooftops – Eldorado Road, as a label, should be much more famous. The wines are too interesting, too keen, too complex to be '\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003ejust another Victorian producer'.\"  Andrew Graham\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Years of tireless work reconstructing the old vines planted in the 1890s has resulted in tiny amounts of exceptionally good shiraz.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eEldorado Road is run by Paul Dahlenburg (Bear), the winemaker at Baileys of Glenrowan, and his wife Lauretta. T\u003cspan\u003ehey are fiercely loyal to North East Victoria and \u003c\/span\u003eproduce a superb portfolio of wines from vineyards in Eldorado, Beechworth, Glenrowan and Rutherglen. In 2009 Dahlenburg leased a derelict 2ha block of Shiraz planted in the 1890s near Glenrowan and set about the backbreaking job of restoring a section of the vineyard. From his persistence and perseverance comes the beguiling Eldorado Road Perseverance Old Vine Shiraz. Sadly, only a minute amount of this wine is produced each year - the average yield is 800kg\/acre. \u003cspan\u003eTo give perspective, Grand Cru Burgundy yields are 15x that! \u003c\/span\u003eAs you drink this wonderful wine, you can reflect on a unique piece of Australian wine history (read the story by clicking on the 'Dulcies 1890 vineyard' \u003cem\u003etab\u003c\/em\u003e above).\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This deserves some respect, so don't rush it. Let it breathe and come to life, for the fruit comes off vines planted in the 1890s. This unfurls to reveal a delicacy and yet it's full of flavour of zesty red fruits, a hint of licorice and more besides. It's the contentment across the palate and the astonishingly fine and pure tannins that really set this apart.\"  Jane Faulkner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Grapes from this vineyard are always the first into the winery, which any winemaker will tell you is a rather peculiar thing given that it’s Shiraz. Our theory is that this old vineyard knows what it’s up to and doesn’t waste any time messing around – it’s had 130 years to figure it out after all. The grapes were chilled overnight and then gently destemmed, but not crushed, to retain whole berries. The fruit was transferred separate open fermenters, around 10% whole bunch was placed on top of the Original Block Ferment. Interestingly, this vineyard is interplanted with the white variety Ugni Blanc, 2% of which we co-fermented with the Shiraz. The wine was matured in our finest French oak for 18 months on full lees to build texture.\"  \u003cstrong\u003eEldorado Road\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"This deserves some respect, so don't rush it. Let it breathe and come to life, for the fruit comes off vines planted in the 1890s and there's a dash of ugni blanc in the mix given its dotted throughout the vineyard. This unfurls to reveal a delicacy and yet it's full of flavour of zesty red fruits, a hint of licorice and more besides. It's the contentment across the palate and the astonishingly fine and pure tannins that really set this apart. Screwcap. 14.3% alc. Drink by 2035.\"  \u003cstrong\u003eJane Faulkner, Halliday Wine Companion - 96 points \u003cspan\u003eand Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"It's perfumed. It's tense. It's just above medium bodied. Boysenberry, crunch of cranberry acidity, spiced biscuit, earth and apple skin. Tannin is sure and well-knit, it has bite and energy, and don't mind me, something of an Italianate quality about it. Fresh finish, long too, but with some tar and ferrous character. I think it will live for a very long time\u003cspan\u003e. Alcohol: 14.3% Closure: Screwcap. Drink: 20232 – 2040.\"  \u003cstrong\u003eGary Walsh, The Wine Front – 95+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Bright, deep red\/purple colour, with a fresh red-fruit and spice aroma, quite complex and the palate is full-bodied and deep, plush and ample in texture, with masses of tannins but they're fine tannins and not coarse or oaky or bitter. A big wine and a very successful balancing act. The palate has a lot of fresh acidity, which keeps it all fresh and lively. Long-term potential. Drink: 2020-2037.\"  \u003cstrong\u003eHuon Hooke The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The almost 130-year-old shiraz vines in Dulcies Vineyard (named after Dulcie Brack, the former mayor of Benalla and owner of this property in the mid-20th century) yield tiny bunches of intensely flavoured grapes. The wine has sumptuous, velvety black fruit flavours, deep and dark, with an underlay of sinewy tannins from the vineyard’s tough, weathered granite soils. It’ll age superbly over many years.\" \u003cstrong\u003e\u003cspan\u003e Max Allen, Finacial Review\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDulcies 1890 vineyard\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 25px; float: none;\" alt=\"Eldorado Road Dulcies 1890 Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eldorado_Road_Dulcies_1890_Vineyard_1024x1024.jpg?v=1734827023\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eWinemaker Paul Dahlenburg (Bear) knows all about the magic of old vines. Since 1996 he has been making powerfully structured and rich red wines at Baileys of Glenrowan from mature plantings of Shiraz and Durif – some dating back a century or more. \u003c\/span\u003eIn 2009 Dahlenburg approached the owners of a derelict 2ha block of Shiraz planted in the 1890s near Glenrowan to see if he could lease it from them. They tried to talk him out of it, saying it was too run-down and that he’d be better off buying fruit from other vineyards in the area. But Dahlenburg was determined - this vineyard was over 100 years old and it was special – and he set about the backbreaking job of restoring a section of the vineyard. For all his hard work, Dahlenburg \u003cspan\u003eretrieved only one tonne of grapes from the 2010 vintage. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThese remarkable old vines were originally shipped from France to Glenrowan back in the late 1800s. \u003c\/span\u003eEstablished before federation, with only rainfall to sustain them, they endured prevailing weather to forge an existence. It’s truly remarkable these vines still survive today, but thanks to Dahlenburg, this old block continues to tell its own story and reward the drinking public with wines born from another era. O\u003cspan\u003enly a minute amount of the Perseverance Old Vine Shiraz is produced each year - the average yield is 800kg\/acre. To give perspective, Grand Cru Burgundy yields are 15x that! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eWine writer Campbell Mattinson penned a beautiful story about the vineyard in 2013 for WineFront. His article titled\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e 'Eldorado Rooad: Dulcie's Vineyard' is reproduced below.\u003c\/span\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAT THE HEART OF THE MATTER IS A VINEYARD. It’s been growing out there on a skinny shoulder of the Warby Ranges – near Glenrowan, in north-east Victoria – since rootlings were transported direct from France and planted there way back in 1890. It’s one of the originals, a key piece of Australian vineyard history, yet almost no one has heard of it. If it wasn’t for Paul Dahlenberg, it would now be mostly dead.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNot that it’s in great health even now. Most of the vineyard is a mess of gaps and weeds and gums. It looks like a shattered rock, smithereened, branches tossed like hair, yellow grass far outnumbering green leaf. It hasn’t been in proper commercial production, with any kind of consistency, any time over the past 30 years, and while various efforts have been made to revive it, it’s been severely neglected for most of the past 15 years. Or more. Through one of the most devastating droughts in the region’s history.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis tired old scrappy vineyard now sits lonely, haphazard, rock wallabies bouncing through. Wine people have been known to take one look at it and run a mile. One accidental consultant solemnly advised Dahlenberg, Look Paul, all this place is going to do is suck up all your money for no return.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhat am I supposed to do, Paul replied, just sit back and let it die? After it’s been growing out on this hill here for all these years?\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDahlenberg doesn’t own the place, but ever since he first saw it he’s felt a kind of regional responsibility. He first heard of it many years ago, when its then owner Dulcie Brack called to ask him if he wanted to buy her grapes – in his role as manager at nearby Baileys of Glenrowan. He said he was interested, and would come out and take a look when he could.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWell, she said – and it’s tempting to describe her as an eccentric old duck – I’m picking tomorrow if you want them.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHang on, he said, I haven’t even seen the place yet.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIf you don’t come tomorrow, you can’t have the grapes, she said.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWe can’t take the grapes tomorrow.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThen I’m not selling them to you, she replied.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnd that was that.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDahlenberg didn’t see the place until many years later, and this is the enduring story of this land. It’s hidden, neglected, you’d never stumble upon it by accident. Not a great many people have ever seen it. You could call it the secret history of the region; stray left or right of the Hume Highway and the trade traffic blows down to nothing and the loneliness beats like a clock. Dahlenberg is still reluctant to show the place to people, for fear of their reaction. He didn’t even show it to his wife for the first two years of him working on it. If you don’t know what to expect of a run down vineyard, it can shock people, he says. He doesn’t mean it like this, but the effect on you is simple: when you visit this beat up old secret it feels like a right of passage, like you’ve been afforded a privilege. It’s the same feeling you get as when someone reluctantly allows you into their heart.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhen Paul approached the current owners and asked if he could lease it from them, even they tried to talk him out of it. There were, they said, many other vineyards in the region in much better shape.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBut, he replied, none of them were planted in 1890.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe deal was and continues to be done on a handshake. She’s no longer with us, but Paul still calls the place Dulcie’s Vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhen you look at the vineyard today, many thoughts run through your head – but one of them is its gorgeous orchard character. As a landscape it’s a big eccentric garden. Grape vines galore, most of them shiraz but some of them trebbiano, misfits and accidents, intertwined. Right there sharing the vineyard space are 16 almond trees, 1 mulberry, 1 large black fig, 3 nectarine trees, 1 walnut, 1 pear tree, 10 peach trees, 4 apricot trees, 1 lemon and 3 orange trees.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI know this because Dulcie Brack – who was once the mayor of nearby regional town Benalla, her reputation rightly formidable – itemised her vineyard garden in a letter to the late Peter Brown, of Brown Brothers, back in 1988. This letter is typed in courier font, on a manual typewriter that was likely old, even at the time. If you want to know what it’s like to toil away on a hillside somewhere in the middle of stinking hot nowhere – if you want to know how hard the country is out here – then it pays to consider the mood behind her words. Today the old vines are, just, still going but this scrawny place with boulders jutting through its skin like compound fractures is enough to crack you.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom the vantage of her remote wooden verandah, where she lived alone, the letter Dulcie Brack writes to Peter Brown states in part:\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I have had a dream about those grapes, but last March almost killed me, from sunrise to sunset at 45% heat on the hillsides and burnt black.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"At least I tried, but without someone to rely on, I am lost and tired.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The dream is now further away than ever.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"So Peter it appears a lost cause. Remember that song \"Bubbles\"? That’s me. I’m dreaming dreams, I’m scheming schemes, I’m building castles high …\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDulcie also notes that she has \"bags of vine spray\" in her inventory, but she has \"not used (it) more than once, when I found it killed off the many Blue Wrens which kept my vines free of pests.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The kangaroos who come in I will not kill, or allow to be killed,\" she writes. \"They even come up to the house, and it’s something to look out your bedroom window and see a 7ft buck standing up a few feet from your window, his harem around him with joeys in their pouches. I see no evidence of them destroying anything but know they eat a quantity of grapes.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDahlenberg has been tending a section of this vineyard – there’s too much to do to concentrate on it all – since 2009. He has isolated the vines he knows are the oldest, and is hell bent on slowly resurrecting them, and treating their produce with appropriate care. The trebbiano goes straight in with the shiraz, not that there’s much of it. The reason the trebbiano goes in with the shiraz has no truck with fashion, and is simply because \"it’s part of the vineyard’s story\". This endeavour is no easy task, nor a fast one.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFor all his work Dahlenberg and his four kids (now adults) have retrieved one tonne of grapes from the 2010 vintage, and roughly two tonnes from the 2012 vintage. If things hold this 2013 vintage, he’ll be back to one tonne.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis is heritage winegrowing and making, but most of all it’s pure heart. It’s about a man and his family and their efforts to both keep history alive, and create it anew.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I kept thinking what a tragedy it would be if we just left these vines to die, 10 percent, 20 percent each year. When we first started working in here we had to wait for Spring, just to see which of the vines were dead, and which were still breathing.\"\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eldorado_Road_Vineyard_1024x1024.jpg?v=1734821967\" alt=\"Eldorado Road Vineyard\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eEldorado Road is run by Paul Dahlenburg (Bear), the winemaker at Baileys of Glenrowan, and his wife Lauretta (Laurie). Having spent a career making wine and tending to the vineyards of others, they decided to release wines under their own label in 2010 and Eldorado Road was born. T\u003cspan\u003ehey are fiercely loyal to North East Victoria and \u003c\/span\u003eproduce a superb portfolio of wines from vineyards in Eldorado, Beechworth, Glenrowan and Rutherglen.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe couple established Eldorado in the Beechworth foothills equidistant between Beechworth and Wangaratta; on Eldorado Road just outside the quaint hamlet of Eldorado. Here they planted small parcels of Nero d'Avola and Durif. The property was selected and purchased principally because it is located on a seam of free draining red decomposed granite loaded with granite buckshot, flanked by granite hills and fed by the gentle flowing Reedy Creek which weaves its way through the property on its journey to the Ovens River.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eClimate mapping matched to geography and terroir suggested that Nero d'Avola would thrive on the property and discussions with Allesio Planeta, a revered producer hailing from Sicily (the indigenous home of Nero d’Avola), convinced them to plant the variety. Over a decade later, Huon Hooke believes that Eldorado Road arguably produces Australia’s best Nero d’Avola.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDurif was planted in 2008 from cuttings taken from an original Rutherglen clone kindly provided by Stanton \u0026amp; Killeen. Paul and Laurie believed the cooler location on Eldorado Road would produce a Durif expressing power, intense perfume and a level of finesse not often associated with the variety. They mix grapes from their cool-climate home vineyard with grapes from a proven mature vineyard in Rutherglen to add some generosity, as it always comes in at a riper Baumé than the Eldorado fruit. To quote Jeni Port, \"Eldorado Roads Durif needs to be tasted by every drinker who was ever scared witless by the grape. This is not scary, rather it's brilliantly delivered as a serious wine of some beauty: aromatic, blueberry, plum, dark chocolate and spice all lifted, fresh and plush. Bravo.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDahlenburg knows all about the magic of old vines. Since 1996 he has been making powerfully structured and rich red wines at Baileys from mature plantings of Shiraz and Durif – some dating back a century or more. In 2009 Dahlenburg approached the owners of a derelict 2ha block of Shiraz planted in the 1890s near Glenrowan to see if he could lease it from them. They tried to talk him out of it, saying it was too run-down and that he’d be better off buying fruit from other vineyards in the area. But Dahlenburg was determined - this vineyard was over 100 years old and it was special – and he set about the backbreaking job of restoring a section of the vineyard. For all his hard work, Dahlenburg retrieved only one tonne of grapes from the 2010 vintage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThese remarkable old vines were originally shipped from France to Glenrowan back in the late 1800s. Established before federation, with only rainfall to sustain them, they endured prevailing weather to forge an existence. It’s truly remarkable these vines still survive today, but thanks to Dahlenburg, this old block continues to tell its own story and reward the drinking public with wines born from another era. Only a minute amount of the Perseverance Old Vine Shiraz is produced each year - the average yield is 800kg\/acre. To give perspective, Grand Cru Burgundy yields are 15x that! \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe best quality Beechworth Chardonnay is sourced from one of the coolest vineyards in the GI located at 550m above sea level. The purity of this fruit allows Eldorado Road to create a powerful, complex wine with many similarities to those of Chablis.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"Here at Eldorado Road we make good wine at a profit if we can, at a loss if we must, but always good wine.\"\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eldorado_Road_Paul_Dahlenburg_1024x1024.jpg?v=1734906862\" alt=\"Paul Dahlenburg bringing in fruit at his home vineyard\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003ePaul Dahlenburg bringing in fruit at his home vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703517425,"sku":"","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/eldorado-road-perseverance-old-vine-shiraz-2017_fc655e9e-bf3b-474d-a5cf-07f0e2714e86.jpg?v=1696398104"},{"product_id":"elgo-estate-strathbogie-ranges-shiraz-2004","title":"Elgo Estate Strathbogie Ranges Shiraz 2004","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003eJames Halliday Top 100 Wines of 2006\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eElgo Estate is located in the upper reaches of the beautiful Strathbogie Ranges at an altitude of 530m above sea level. The winery sources fruit from 100 acres of estate vineyards to produce\u003cspan\u003e small batch, premium quality wines. Vine plantings date back to the early 1970s. \u003c\/span\u003eThe 2004 Elgo Estate Shiraz is fully deserving of its show success - it took out multiple Trophies at the 2006 Strathbogie Wine, including the Trophy for Best Wine. The panel of judges (James Halliday, Sally Fisk and Tony Harper) scored the shiraz at 19\/20 points, a Top Gold in anyone's language! \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Vibrant and perfumed, with distinct blackberry aromas boosted by high quality oak. It has an impressively long, fruit-sweet palate balanced by ripe, firm tannins. A classy, seductive young shiraz. Excellent value.\"  Winewise\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The wine is made from grapes grown on the warmest of the three discrete vineyards on the 389ha grazing property of the Taresch family. Deep, bright purple-red, it has rich, fragrant blackberry and spice aromas, the palate absolutely flooded with layers of juicy black fruits and ripe tannins guaranteeing a very long life. Drink 2009-2024.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Top 100 Wines of 2006\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e2006 Strathbogie Wine Show - 19.6\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Vibrant and perfumed, with distinct blackberry aromas boosted by high quality oak. It has an impressively long, fruit-sweet palate balanced by ripe, firm tannins. A classy, seductive young shiraz. Excellent value.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWinewise – Highly Recommended  \u003cspan data-mce-fragment=\"1\"\u003e★★★★(★)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This shiraz comes from a good vintage across most areas of Victoria and features typical cool-climate fruit characters including berry, pepper and spice with well-integrated oak and fine, dry tannin. Impressive and already drinking a treat.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePaddy Kendler, The Herald Sun  \u003cspan data-mce-fragment=\"1\"\u003e★★★★(★)\u003c\/span\u003e  \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2006\u003c\/span\u003e\u003cbr\u003eTrophy for Best Wine in Show  – 2006 Strathbogie Wine Show\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eTrophy for Best Red Wine  – 2006 Strathbogie Wine Show\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eTrophy for Best 2004 or Older Red Wine  – 2006 Strathbogie Wine Show\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eTop Gold Medal – 2006 Strathbogie Wine Show\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ch3 data-mce-fragment=\"1\" style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"Elgo Estate Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elgo_Estate_1024x1024.png?v=1722064026\" style=\"margin-top: 5px; margin-bottom: 25px; float: none;\" data-mce-style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Elgo_Estate_1024x1024.png?v=1722064026\"\u003e\u003c\/div\u003e\n\u003cp\u003eElgo Estate is located in Upton Hill, 125km north of Melbourne, and is part of the upper reaches of the beautiful Strathbogie Ranges. The vineyards and winery, owned by the Taresch family, are situated at an altitude of 530m above sea level. The vines are carefully nurtured so that the wines exhibit flavours, aromas and textures that reflect the cool climate location. \u003c\/p\u003e\n\u003cp\u003eThe 100 acres of vineyards, with plantings dating back to the early 1970s, comprise Shiraz, Riesling, Sauvignon Blanc, Chardonnay, Pinot Gris, Pinot Noir, Merlot and Cabernet Sauvignon. The winery, built in 2002, employs traditional winemaking methods to produce\u003cspan\u003e small batch, premium quality wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eElgo Estate was the first winery in Australia (and possibly the world) to be fully self-powered by renewable wind energy.  A 30-metre-tall, 150kW wind turbine commissioned in 2007 saves approximately 400 tonnes of greenhouse gas emissions per year and generates enough electricity to power the winery twice over. Excess energy is fed into the main power grid.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eElgo Estate has always adopted a holistic approach to sustainability through a raft of initiatives including land regeneration, tree plantings, state-of-the-art winery water management and waste recycling, and the establishment of a 200 acre wildlife sanctuary. \u003c\/span\u003e\u003cspan\u003eThe wastewater from the winery is recycled and returned to the winery surrounds and vineyard. Specially constructed effluent ponds screen out the solid waste and aerate the wastewater so that it can be used to irrigate the vineyard.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703550193,"sku":"","price":36.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/elgo-estate-strathbogie-ranges-shiraz-2004_5c9666ce-6fe0-4d30-a55c-784e63e8111b.jpg?v=1722214955"},{"product_id":"fallen-giants-shiraz-2016","title":"Fallen Giants Shiraz 2016","description":"\u003cp\u003eThe Fallen Giants Vineyard, planted in 1969, is situated on the steep eastern slopes of the Grampians at the western end of the Great Dividing Range in Victoria. The vineyard has a history of producing great wines; fruit from Fallen Giants made it into the 1986 Grange and the 2019 Fallen Giants Shiraz won both the Jimmy Watson Trophy and the Trevor Mast Trophy at the 2021 Royal Melbourne Wine Awards. The 2016 is also right up there, earning a whopping 98 point rating from James Halliday.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Grampians shiraz. All French oak. A study in elegance. Such sweet control, such savoury charm. It doesn't scream the words Grampians shiraz; it purrs them into a microphone. Plums, cherries, nuts, and low-but-important-levels of peppers and associated spices. Oak has been pinned immaculately to the fruit. It all sings through the finish. Modern and traditional at once. It feels completely unforced. Bless it.\"  Campbell Mattinson\u003c\/strong\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\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This has classic Grampians shiraz flavours; all black fruits and a strongly structured palate with a rocky edge to the fruit on the mid-palate; spices, cracked pepper and licorice all at maximum levels. Indeed, you would never have believed it possible that an even bigger wine would exist a few metres up the hill. Let me say, however that although this is super-full-bodied, it doesn't rely on tannins. Screwcap. 14.5% alc. Drink by 2045.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 98 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Grampians shiraz. All French oak, 10% new, for 18 months. A study in elegance. Such sweet control, such savoury charm. It doesn't scream the words Grampians shiraz; it purrs them into a microphone. Plums, cherries, nuts, and low-but-important-levels of peppers and associated spices. Oak has been pinned immaculately to the fruit. It all sings through the finish. Modern and traditional at once. It feels completely unforced. Bless it. Alcohol: 14.5% Closure: Screwcap. Drink: 2022 – 2040.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA giant leap\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg alt=\"Fallen Giants owner Rebecca Drummond proudly showcases the Jimmy Watson Memorial Trophy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FallenGiantsownerRebeccaDrummondproudlyshowcasestheJimmyWatsonMemorialTrophy_1024x1024.png?v=1707310474\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FallenGiantsownerRebeccaDrummondproudlyshowcasestheJimmyWatsonMemorialTrophy_1024x1024.png?v=1707310474\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFallen Giants owner Rebecca Drummond proudly showcases the Jimmy Watson Memorial Trophy.  Photo: Paul Carracher \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2019 Fallen Giants Shiraz won both the Jimmy Watson Trophy and the Trevor Mast Trophy at the 2021 Royal Melbourne Wine Awards. The Watson is for best young red wine of show, the Mast is for best shiraz of show. This was only the third time since the Trevor Mast Trophy was created in 2012 that a wine has won both the Mast and Watson in the same year.\u003c\/p\u003e\n\u003cp\u003eFallen Giants owner Rebecca Drummond \u003cspan data-mce-fragment=\"1\"\u003epaid tribute to Justin Purser of Best’s Great Western, who made the wine. \u003c\/span\u003e\"Its flavour and intensity were really beautiful and we were really happy with the wine itself and knew it was an exceptional vintage. Every aspect of the winemaking process played its part. You can’t make great wine with bad fruit, but you also need a great winemaker,\" she said. \"The two have to work together and we’re very lucky to work with Justin.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe following article by Huon Hooke appeared in The Real Review in December 2021\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eYou could not have scripted it better. When Grampians vineyard Fallen Giants won the 2021 Jimmy Watson Trophy and the 2021 Trevor Mast Trophy together, the chickens verily came home to roost.\u003c\/p\u003e\n\u003cp\u003eSorry about the metaphor, but it’s exciting to me that the Trevor Mast Trophy, named in honour of a man who was a mentor to me and many others, was won by a vineyard he once owned, and the wine was vinified in the winery where he once worked: Best’s Great Western.\u003c\/p\u003e\n\u003cp\u003eMast died prematurely in 2012 as a consequence of early-onset dementia. He was a champion for cool-climate shiraz, having worked 12 vintages as chief winemaker at Best’s Great Western and then taking on Mount Langi Ghiran Vineyard as part-owner, chief winemaker and chief promoter. Cool-climate shiraz wasn’t really a 'thing' until Mast came along. Yes, great wines such as Craiglee, Best’s, Seppelt, Yeringberg and Tahbilk existed but Australian cool-climate shiraz was yet to acquire the cachet it enjoys today.\u003c\/p\u003e\n\u003cp\u003eAfter he died, the Trevor Mast trophy was instigated for the best shiraz in the Royal Melbourne Wine Awards. Serendipity immediately came into play, when Best’s 2011 Bin No 1 Shiraz won the inaugural trophy in 2012.\u003c\/p\u003e\n\u003cp\u003eNine years later, it’s Fallen Giants' turn. Not only the Mast trophy but the Jimmy Watson, for the best young red wine at the same show.\u003c\/p\u003e\n\u003cp\u003eFallen Giants is the present name of a vineyard at Halls Gap in the Grampians ranges, which was established in 1969 by Bernie Breen as Boroka vineyard. I recall buying some of his 1978 Boroka shiraz, which was light-bodied, elegant and very peppery. Trevor Mast and his wife Sandi owned the vineyard from 1996 to 2002, and the Rathbone Wine Group, which owns Mt Langi Ghiran Vineyard, owned it from 2002 to 2013. The wines were made for several years at Mount Langi.\u003c\/p\u003e\n\u003cp\u003eThe vineyard was bought by its present owners, Rebecca and Aaron Drummond, in 2013 and re-named Fallen Giants, which is a reference to the local First Nations people’s story of how the Grampians were created. The vineyard also produces superb riesling.\u003c\/p\u003e\n\u003cp\u003eThe 2019 Fallen giants shiraz  vintage was made at Best’s by Justin Purser. It’s a bargain at AUD $35 and I suspect will sell out before you can open your wallet.\u003c\/p\u003e\n\u003cp\u003eAs the chief judge of the Royal Melbourne Wine Awards Matt Harrop impressed on me, while everyone talks about the Jimmy Watson, the Trevor Mast is probably the hardest trophy to win. \u003c\/p\u003e\n\u003cp\u003e\"There are more wines competing for the Mast trophy than for any other trophy. Something like 760 wines were in the running for that trophy this year, more than for any other varietal trophy. So the Fallen Giants had to beat a lot more wines. In pinot noir, there were about 120 wines, in shiraz cabernet blends only 30 or 40.\"\u003c\/p\u003e\n\u003cp\u003eHe pointed out that it was only the third time since the trophy was created in 2012 that a wine has won both the Mast and Watson in the same year. In 2012 it was the Best’s Bin No 1 Shiraz 2011, and in 2014 it was S.C. Pannell Adelaide Hills Syrah 2013.\u003c\/p\u003e\n\u003cp\u003eIs it easier for a cool-climate shiraz to win such an award as the Mast in Melbourne, where there are always plenty of Victorian judges?\u003c\/p\u003e\n\u003cp\u003e\"Well, we did have an all-Victorian judging panel this year because of COVID, but I’d get into trouble if I agreed with that!\" Harrop added:  \"There were four wines in the taste-off for the Mast trophy – one each from NSW (Lerida Estate Cullerin Syrah), Western Australia (Fermoy Estate) and South Australia (St Hugo) as well as the Fallen Giants.\"\u003c\/p\u003e\n\u003cp\u003eAfter winning the Mast, the Fallen Giants then progressed to the Jimmy Watson judging, which is for the best young red wine of show.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe Drummonds\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FallenGiantsSiblings_1024x1024.png?v=1707541143\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FallenGiantsSiblings_1024x1024.png?v=1707541143\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFallen Giants owners Aaron and Rebecca Drummond \u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAaron Drummond\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eAaron grew up on the Mornington Peninsula. His foray into wine started in the early 2000s when he started leasing a disused vineyard at a friend's farm. Later he joined the Wine Industry starting with Mount Langi Ghiran and eventually working across the Rathbone Wine Group (Yering Station Mount Langi Ghiran and Xanadu) as Sales \u0026amp; Marketing Director. It was during this latter period that Aaron and Rebecca purchased the Fallen Giants vineyard from Mount Langi.\u003c\/p\u003e\n\u003cp\u003eIn 2015 Aaron left for NZ to take up the GM role at iconic New Zealand Winery, Craggy Range. After 8 years in Hawke’s Bay, he came home to be part of the next chapter of Fallen Giants.\u003c\/p\u003e\n\u003cp\u003eAaron and Rebecca, together with two other families, acquired the Stonier winery, vineyard, and brand in December 2022. Aaron is the CEO of Stonier and also sits on the Board of Craggy Range and Brick Lane Brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRebecca Drummond\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"My brother Aaron and I grew up on the Mornington Peninsula, surrounded by wine. While at Uni in 2002 we leased a neighbours vineyard and had a crack at making wine. While the wine was terrible it started us on a path…Aaron’s a little more direct to wine than mine! I headed into Global Markets as an FX Dealer.\u003c\/p\u003e\n\u003cp\u003eMy brother Aaron and I grew up on the Mornington Peninsula, surrounded by wine. While at Uni in 2002 we leased a neighbours vineyard and had a crack at making wine. While the wine was terrible it started us on a path…Aaron’s a little more direct to wine than mine! I headed into Global Markets as an FX Dealer. In 2013 Aaron and I and our parents had the opportunity to purchase the Fallen Giants vineyard from Mount Langi as it was surplus to their requirements. In 2015 Aaron left Australia to take the GM role at the iconic New Zealand producer, Craggy Range. With two young girls, I decided FX was not compatible with being a mum. My first degree was in science, and I loved being outdoors, so the vineyard quickly became my passion. So 8 years on, I still prefer to be on a tractor, and am loving seeing the vineyard evolve.\" \u003c\/p\u003e\n\u003cp\u003eAside from working in the vineyard, Rebecca is the CFO of Fallen Giants and Stonier.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FallenGiants_1024x1024.png?v=1707288888\" alt=\"Fallen Giants Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FallenGiants_1024x1024.png?v=1707288888\"\u003eThe Fallen Giants Vineyard is situated on the steep eastern slopes of the Grampians \u003cspan data-mce-fragment=\"1\"\u003eat the western end of the Great Dividing Range \u003c\/span\u003ein Victoria. The vineyard was planted in 1969 to Shiraz, Cabernet and Riesling by a long-term grower for Seppelts and Penfolds. The majority of the 23-acre planting was to Shiraz (14 acres) and was part of the second coming of the Victorian wine industry, which had seen very few new plantings since the turn of the 20th century.\u003c\/p\u003e\n\u003cp\u003eFruit from this vineyard, together with fruit from the first vineyards in the Grampians region which were planted at Bests and Seppelts in the early 1860s, \u003cspan data-mce-fragment=\"1\"\u003ehave a history of producing great wines - fruit from Fallen Giants made it into the 1986 Grange.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe late, great Trevor Mast, famed Victorian winemaker, purchased the vineyard in 1996. He owned it for 8 years and sold it to Mt Langi Ghiran, part of the Rathbone Wine Group, in 2002. The wines were made for several years at Mount Langi. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eC\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eurrent owners, siblings Aaron and Rebecca Drummond, had the opportunity to purchase the vineyard from Mount Langi in 2013 when it became surplus to their requirements (Aaron worked for the Rathbone Wine Group as Sales \u0026amp; Marketing Director at the time). \u003c\/span\u003eThe Drummonds renamed the vineyard 'Fallen Giants', from the Dreamtime stories of the original owners of this land, the Djab Wurrung and Jardiwadjali people, which refer to the creation of Halls Gap.\u003c\/p\u003e\n\u003cp\u003eSince 2016, the wines have been made by Justin Purser at Best’s Great Western - Fallen Giant's closest neighbour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyard\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The vineyard has been farmed organically since 2018 and will be certified in 2022, likely the first in the Grampians to be so.\u003c\/p\u003e\n\u003cp\u003eIt is cooler site being at high elevation (260M) and East facing in aspect, with the Mount William Range on the western boundary providing relief from the afternoon sun. Mean January Temperature (MJT) is 20.6 degrees Celsius.\u003c\/p\u003e\n\u003cp\u003eThe soil is red clay loam with granite and ironstone top soil washed down from the steep face of Boronia Peak \u0026amp; the Sera Range. The geology is old, dating back 380 million years ago to the Devonian period. As the soils are old and weathered the vines are naturally low yielding averaging less than 2tn per acre in an normal year.\u003c\/p\u003e\n\u003cp\u003eWe love our place and have been working hard at improving how we farm and manage it. 30% of the property is now regenerating native bush. In the vineyard, aside from the organic management, we have been promoting native grasses as cover crops and also introduced more than 100 bee hives.\u003c\/p\u003e\n\u003cp\u003eSince 2019 we have been supported by Tim Brown as a viticultural consultant, especially around improved organic management and pruning technique (Poussard method).\"  \u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFallen Giants\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703877873,"sku":"","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/fallen-giants-shiraz-2016.jpg?v=1707709654"},{"product_id":"annies-lane-copper-trail-shiraz-2005","title":"Annie's Lane Copper Trail Shiraz 2005","description":"\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Dry Red Wine Shiraz  - 2007 National Wine Show of Australia\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Red Wine Shiraz  - 2007 Royal Queensland Wine Show\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best Dry Red Wine Shiraz  - 2007 Royal Queensland Wine Show\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWinner - 2009 Winestate World's Greatest Shiraz Challenge\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWinner – 2009 Visy's Great Australian Shiraz Challenge\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cp\u003eAnnie's Lane Copper Trail Shiraz is this much loved winery's flagship wine. The 2005 vintage has been a star on the wine show circuit, amassing three trophies and winning both the 2009 Visy Shiraz Challenge and the 2009 Winestate World's Greatest Shiraz Challenge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's mellow, rich, seriously kissed by chocolatey oak and flooded with plummy, inky, minty fruit flavour.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This Annie's Lane Copper Trail Shiraz 2005 has been a star of the wine show circuit, and it's not hard to see why. It has been in stores for a while, but if you like a big, high-quality red, hunt this down. It's a big softie! It's mellow, rich, seriously kissed by chocolatey oak and flooded with plummy, inky, minty fruit flavour. It hits your tongue like a mat of wet velvet and slips all the way to the back of your throat in one delicious flow of unfettered flavour. It has tannin structure, too, but as part of the wine – this is about flavour more than anything else. It will cellar, but it's arguably best consumed within our recommended timeframe.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Great colour and depth; a rich, supple, round medium- to full-bodied palate; fleshy and blackberry and plum fruit; ripe tannins\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Long and smooth, this supple and elegant shiraz has a heady, dark and spicy perfume of blackberries, dark plums and cedar backed by nuances of game meats, minerals, leather and iodide. Deeply layered but restrained and fine-grained, it steadily builds intensity of flavour towards a long, savoury and charmingly balanced finish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eTrophy, Best Dry Red Wine Shiraz  - 2007 National Wine Show of Australia\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eTrophy, Best Red Wine Shiraz  - 2007 Royal Queensland Wine Show\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eTrophy, Best Dry Red Wine Shiraz  - 2007 Royal Queensland Wine Show\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eWinner - 2009 Winestate World's Greatest Shiraz Challenge\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003eWinner – 2009 Visy's Great Australian Shiraz Challenge\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\n\u003cbr data-mce-fragment=\"1\"\u003eGold Medal - 2006 Royal Sydney Wine Show\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery \u003c\/h3\u003e\n\u003cp class=\"sub-title\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/AnniesLane_01c825ac-0ef8-4d2b-a355-76bd491bc75a_1024x1024.png?v=1670918158\" alt=\"Annies Lane Winery\"\u003e\u003c\/p\u003e\n\u003cp class=\"sub-title\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBefore the Annie's Lane brand was established, the winery was known as Quelltaler Estate, which dates back to 1851. The winery was renamed \u003c\/span\u003eAnnie's Lane \u003cspan data-mce-fragment=\"1\"\u003eafter Annie Wayman who delivered hot food and drinks to the pruners of the vineyard in the early 1900's. Her horse and cart got bogged along one of the vineyard's boundaries, so it was decided that it would be apt to name the winery after the lady who selflessly served the workers and pruners of the Clare Valley region.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnnie's Lane wines are sourced from some of the oldest vines in Clare Valley in South Australia and it is one of Australia's leading single region wineries with a loyal following. Annie's winemaking philosophy is about crafting wines with minimal intervention, keeping the wine as natural as possible to maximize fruit flavour and intensity.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnnie's Lane is part of the giant Treasury Wine Estates\u003cspan\u003e portfolio. They recently sold part of the vineyards and the existing Quelltaler 1,000 tonne winery to S\u003c\/span\u003eeppeltsfield, but \u003cspan\u003eretained ownership of the Annie's Lane brand, which they will continue to produce and distribute.\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896824533233,"sku":"","price":89.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/annie_s-lane-copper-trail-shiraz-2005.jpg?v=1699570565"},{"product_id":"baileys-bin-25hj-hermitage-1975","title":"Baileys Bin 25HJ Hermitage 1975","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 alt=\"Baileys of Glenrowan\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaileysofGlenrowan_1024x1024.png?v=1675766680\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaileysofGlenrowan_1024x1024.png?v=1675766680\"\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":42896825286897,"sku":"","price":165.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Baileys-Bin-25HJ-Hermitage-1975.jpg?v=1675747010"},{"product_id":"baileys-bin-58-hermitage-1978","title":"Baileys Bin 58 Hermitage 1978","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":42896825385201,"sku":"","price":150.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Baileys-Bin-58-Hermitage-1978.jpg?v=1753166720"},{"product_id":"baileys-bin-8-hermitage-1980","title":"Baileys Bin 8 Hermitage 1980","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\u003e\u003cstrong\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\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BaileysofGlenrowan_1024x1024.png?v=1675766680\" alt=\"Baileys of Glenrowan\"\u003e\u003c\/p\u003e\n\u003cp\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\u003e\u003c\/p\u003e\n\u003cp\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\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\u003e\u003cspan\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\u003e\u003cspan\u003eIn 1972 Alan Bailey sold the\u003c\/span\u003e winery \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\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\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\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":42896825483505,"sku":"","price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Baileys-Bin-8-Hermitage-1980.jpg?v=1675746437"},{"product_id":"baileys-bin-rls-hermitage-1975","title":"Baileys Bin RLS Hermitage 1975","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTrophy, Best District Dry Red Any Vintage - 1977 Rutherglen Wine Show\u003c\/strong\u003e\u003c\/p\u003e\n\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\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTrophy, Best District Dry Red Any Vintage - 1977 Rutherglen Wine Show\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":42896825516273,"sku":"","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Baileys-Bin-RLS-Hermitage-1975_3afa2abf-e6e4-4650-b457-3afab5254326.jpg?v=1695618238"},{"product_id":"baileys-hjt-hermitage-1977","title":"Baileys HJT Hermitage 1977","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":42896825614577,"sku":"","price":195.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Baileys-HJT-Hermitage-1977.jpg?v=1675747702"},{"product_id":"bekkers-mclaren-vale-syrah-2018","title":"Bekkers McLaren Vale Syrah 2018","description":"\u003cp class=\"pullquote\"\u003e\u003cstrong\u003e\u003cspan\u003eJames Halliday Top 100 Wines of 2022\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Best bottle of McLaren Vale Shiraz in my life. Thanks Emmanuelle and Toby.\"  Rob Geddes MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"pullquote\"\u003eThe 2018 Bekkers McLaren Vale Syrah is a stunning example of McLaren Vale Syrah. It is 25% whole bunch, the fruit is sourced from two elevated parcels in Clarendon (48% of the fruit) and one in Seaview (52%), and is aged in a mix of new (58%) and used 500-liter French oak puncheons. \u003c\/p\u003e\n\u003cp class=\"pullquote\"\u003e\u003cstrong\u003e\"This glorious shiraz is dark and brooding, rich, plush and dense, with supple tannins and succulent mouthfeel.  It boasts ripe blackberry, cranberry, dark plum and black cherry flavours with an earthy bass note. It will have a long and distinguished life.\"  Gourmet Traveller Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"S\u003cspan data-mce-fragment=\"1\"\u003ehiraz Is McLaren Vale's most widely planted variety. Our example is intended to showcase McLaren Vale's trademark generosity of flavour but we're very careful to avoid making a simplistic, big, bold, overwrought Shiraz. Fine wine polish is a description we use often–spice, fragrance, and silky texture. Teaming the scaffold of darker, denser coastal fruit with the elevated, lighter-framed, later ripening Clarendon parcels tends to arrive at a nice balance for us. Structure and aromatics in balance.\" \u003cstrong\u003e Toby Bekkers\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Hand-picked, the vinification very gentle to avoid extraction of aggressive tannins, matured in French puncheons (58% new) on lees with minimal additions until Dec '19. A truly great McLaren Vale syrah, as smooth as velvet, yet with layer upon layer of purple and black fruits that are hypnotic in their perfection. Drink by 2043.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e, Halliday Wine Companion - 99 points and Top 100 Wines of 2022 and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Best bottle of McLaren Vale Shiraz in my life. This is a remarkable wine and cheap at $120. The understated wine making relies on vineyard or vine selection and elegant use of whole bunch. The tannins are very fine and the fruit length means you linger over sip the last glass as you don't want it to end. Rare job, class act and a delight to know we are still getting better as a wine making country. Thanks Emmanuelle and Toby.\"\u003ci data-mce-fragment=\"1\"\u003e  \u003c\/i\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRob Geddes MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This glorious shiraz is dark and brooding, rich, plush and dense, with supple tannins and succulent mouthfeel. It boasts ripe blackberry, cranberry, dark plum and black cherry flavours with an earthy bass note. It will have a long and distinguished life.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGourmet Traveller Wine - 97 points *****\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Deep, brooding red\/purple colour, with a blackberry fruit aroma that is ripe and concentrated. The wine is full-bodied, fleshy and smooth, with savoury qualities and quite chewy tannins to conclude. There is density, depth and weight, and the wine has a lasting intensity through a very long aftertaste. Deep-set blackberry, cranberry, black cherry and dark plum flavours, with an earthy bass note. Delicious and long-term. Drink \u003cspan\u003e2020–2035\".  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Picked a month earlier than the 2017 yet incorporating a higher proportion of whole bunches (25%) in the ferment, the 2018 Syrah comes in a half-degree lower in alcohol (14% alcohol) than the preceding vintage. It's simultaneously more aromatic and floral on the nose and expansive on the palate than the 2017—a clear step up in quality. Hints of violets, peppery spice, black olives and blueberries mark the nose, while the medium to full-bodied palate is round, rich and mouthfilling, leading up to a long, licorice-tinged finish. It's a stunning example of McLaren Vale Syrah, blended from two parcels in Clarendon (48% of the fruit) and one in Seaview (52%), and aged in a mix of new (58%) and used 500-liter French oak puncheons.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJoe Czerwinski, \u003c\/strong\u003e\u003cstrong\u003eWine Advocate - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Bekkers story is a good one – Aussie boy meets French girl, both in the wine game, and they put their heads down and pedal hard to make some of McLaren Vale's best. Toby's long viticultural career dovetails superbly with Emmanuelle's very fine touch in the winery, which really brings some fascinating feminine touches into the wines, which I have have never tasted quite so much as in this 2018 multi-vineyard McLaren Vale Syrah.\u003c\/p\u003e\n\u003cp\u003eIt is deeply coloured but needs some serious air to come out of its shell – and come out it does. There is really quite lovely brightness and purity to the fruit – blackberry, violets, spice and oak and coming together so beautifully. It is then full-bodied, concentrated, complex and seamless on the palate but with some McLaren Vale grunt too – blackberry fruit is there but is joined by roasted meats, cola and dried spice with touches of olive tapenade and bacon fat too. Love how drinkable it is right now – it could do with some more tannin but that is really being picky – it will still drink well for a decade or more. Nice people, and nice wine. If you love McLaren Vale – it is worth getting on the Bekkers train right here. \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2020 - 2035.\"  \u003cstrong\u003eAngus Hughson, Wine Pilot - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"A very dry spring and summer produced exceptionally intense fruit from the Seaview parcel, producing a dark, brooding Syrah, with earthy, savoury smoked meat, espresso and tapenade undertones and an enveloping cloak of velvet tannins. Two elevated Clarendon parcels (and 25% whole bunch ferment) leaven the palate, making for a tensile, animated finish, with juicy, fresh blackberry and pronounced china ink perfume. A baby; will benefit from time in bottle.\" Drinking Window 2022 - 2035.\"  \u003cstrong\u003eSarah Ahmed, Decanter - 95 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Impressive, spicy kick on the nose with an array of red and darker fruit, delivered very purely. The palate has a very defined, clear-cut structural feel, crisp tannins, bright flavors of red to dark plums and berries and a clear, juicy finish. This has real promise. Try from 2024.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2022\u003cbr\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTop 50 Most Popular Wines of 2020, James Halliday\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cimg alt=\"Bekkers Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BekkersWines_1024x1024.jpg?v=1672135525\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA love for fine wines and McLaren Vale and the desire to create something special for the region inspired viticulturist Toby Bekkers and his French-born wife and winemaker Emmanuelle to establish their label Bekkers in 2010. Their aim was to make a McLaren Vale wine to rival the best in the world. The Bekkers specialise in \u003cspan data-mce-fragment=\"1\"\u003eSyrah and Grenache. They \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emake just three reds - a Syrah, a Grenache and a Syrah Grenache. All the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewines are a blend of different vineyards across the northern half of McLaren Vale.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Emmanuelle and Toby Bekkers produce wines with incredible depth and intensity. Their reds have a mesmerising quality which makes them completely irresistible.”  Toni Paterson MW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eToby grew up in McLaren Vale and graduated with an honours degree in Agriculture from the University of Adelaide in 1994. He subsequently spent 15 years (1995–2010) at Paxton in McLaren Vale, firstly as viticulturist and eventually as General Manager. During that time he supervised the transition of \u003cspan data-mce-fragment=\"1\"\u003e200 acres of vineyards \u003c\/span\u003eto organic and biodynamic viticulture.  \u003c\/p\u003e\n\u003cp\u003eEmmanuelle was born in Bandol in the south of France and obtained two university degrees in biochemistry and oenology.  While working as assistant winemaker at BRL Hardy's Domaine de La Baume in the Languedoc Roussillon, she decided to travel to Australia \u003cspan data-mce-fragment=\"1\"\u003efor a change of scenery \u003c\/span\u003eand became the only woman in Hardy's cellar at Tintara. It was there in 1995 that \u003cspan data-mce-fragment=\"1\"\u003eshe met her future husband Toby.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor over 25 years Emmanuelle and Toby have travelled regularly to Europe to visit an extensive network of esteemed winemakers and friends. Emma's experience in France includes four vintages in Burgundy, at Meursault's Domaine Jacques Prieur and Mercurey's Antonin Rodet, and five with Bordeaux contract winemaker Bouey et Fils. Since 2012, she has spent each vintage with a friend in Chablis.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"I think we have a very deep understanding of the diverse viticultural palette of our region. Importantly, we view this through an international lens. The blend of local knowledge and global viewpoint works well for us.\" \u003cstrong\u003e Toby Bekkers\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following is an extract from an article written by David Parker, Bottle \u0026amp; Glass:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn a time when more and more fruit is picked by machine, the Bekkers choose to pick by hand. They also manually sort the fruit to get rid of any shrivelled, raisiny grapes. Sorting is something they do a lot of at expensive estates in Bordeaux where Emmanuelle has worked, but it's not common in Australia, especially in McLaren Vale. Even though it costs more, Emmanuelle told me she likes to sort to avoid unwanted jammy characters in the wine, as well as to allow \"the more delicate, fresh fruit and spice flavours to blossom.” Selection is crucial to the process - Emmanuelle maintains \"what you leave behind is just as important as what you take.”\u003c\/p\u003e\n\u003cp\u003eColour, tannins and much of the flavour of red wine come from the grape skins, so how winemakers deal with them is crucial. I find it's also the key to texture in red wines. Emmanuelle leaves around 20% of the grapes as whole bunches, the other 80% she destems but does not crush. All the grapes are then cold-soaked, which involves cooling the grapes to around 8 degrees for between 4-8 days, depending on which of the 3 wines it is. The cool temperature ensures no oxidation or fermentation occurs in the meantime and the result is a gentle extraction of tannin and colour, as well brighter colour and more delicate flavours.\u003c\/p\u003e\n\u003cp\u003eThe fruit is allowed to warm up, with fermentation occurring spontaneously using the ambient wild\/natural yeasts. The fermenting tanks have cooling systems and are tweaked to ensure the ferment never runs over 25 degrees. By comparison, some winemakers run their red ferments as hot as 30-32 degrees which, while it ensures good extraction of colour and flavour, also risks harshness. By contrast, Bekkers ferments are long, cool and gentle. During the ferment the skins floating on top are gently plunged by hand (with the Grenache), or pumped over (with the Syrah), where the juice is pumped from the bottom of the fermenting tank and sprayed over the top of the floating skins. Both techniques ensure gentle extraction of colour and tannin. After ferment, the wines are aged for varying periods in combinations of old and new, large format oak. There is minimal use of sulphur and no filtration. The wines are sealed with stelvin closures (ie. screw caps).\u003c\/p\u003e\n\u003cp\u003eThe result of all this work is incredible texture, and the resulting smoothness on the palate is a real Bekkers signature. Emmanuelle told me about a Japanese sommelier who described the 3 reds as silk (Grenache), satin (Syrah Grenache), and velvet (Syrah). This wannabe haberdasher's description succinctly captures the common thread running through these wines - a textural smoothness, as well as the difference between them - the weight.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896828530929,"sku":"","price":119.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bekkers-mcLaren-vale-syrah-2018.jpg?v=1695707898"},{"product_id":"bests-great-western-bin-0-shiraz-2017","title":"Best's Great Western Bin 0 Shiraz 2017","description":"\u003cp\u003e\u003cspan\u003eBest's Wines is one of Australia's oldest family-owned wineries, with a history dating back more than 150 years. They produce three shiraz, the flagship Best's Thomson Family Shiraz, the iconic Best's Bin 0 Shiraz and the cornerstone Best's Bin 1 Shiraz. Best's Bin 0 Shiraz is sourced from four low-yielding Concongella Shiraz blocks established in 1966, 1970, 1992 and 1994.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The deepest colour and largest build of the Best's Shirazs, here black and blue fruits have fine, but not apologetic, tannins running alongside the fruits - which don't give it (the tannins) even a passing glance.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Sweaty, meaty, reductive aromas at first; youthful and bold, fresh and undeveloped. The wine is intense and firm, with a little (pleasant) bitterness in the tannins, bright and bold, youthful and quite solid, in need of some cellar-time. It has very good depth and intensity of flavour. There's a sweet-fruit middle and considerable elegance. It showed more fruit and complexity with airing, including some pepper and a slight balsamic-herb bunchy note. Potential plus. A superb wine in the making. Footnote: a day later, exposure to air had brought more out of the wine. Wonderfully deep and complex. Drink: 2021-2037.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From vines planted 1868, 1966, '70 and '92, hand-picked, sorted, fermented with 25% whole bunches, the remainder whole berry, matured for 17 months in French barriques and hogsheads (20% new). \u003cspan data-mce-fragment=\"1\"\u003eThe deepest colour and largest build of the Best's Shirazs, here black and blue fruits have fine, but not apologetic, tannins running alongside the fruits - which don't give it (the tannins) even a passing glance. Drink by: 2037.\"  \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\"Spicy, peppery, a bit reductive and meaty, red and blue fruits, aniseed and perfume. Medium-bodied, pretty firm in acidity, spicy and charred, wheatgerm and dried herb, grainy tannin, and a raspberry acidity finish of sure length. Tight now, and needs a bit of time to resolve. Drink: 2022-2040.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 94+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe history of bin 0 \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sBin0_1024x1024.png?v=1672229993\" alt=\"Best's Bin 0\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The evolution of Bin No 0 began more than 150 years ago when Henry Best planted vines at the Concongella Vineyard in 1868. We believe that Henry adopted from the start the style of labelling of the day. We started to move away from the use of European descriptors in the 1980s. However, our first Bin 0 Shiraz didn't appear until 1990.\u003c\/p\u003e\n\u003cp\u003eSo what makes this wine so special? It's always been produced from our oldest vines. The fruit is selected from the lower yielding blocks of the historic Concongella vineyard at Great Western. This vineyard is home to 19th- and 20th-century Shiraz plantings, which result in low-yielding, intensely flavoured fruit. We hand select, sort and ferment the fruit in small batches followed by intense barrel selection.\u003c\/p\u003e\n\u003cp\u003eBest's No. 0 is an Australian classic with an impressive pedigree of nearly 150 vintages. It is powerful yet elegant, complex yet harmonious, with many years of great vintages ahead of it yet. Bin 0 has been awarded \"Excellent” by Andrew Caillard MW within the esteemed Langton's Classification.\u003c\/p\u003e\n\u003cp\u003eWhen Viv Thomson started making Bin 0 decades ago, it was a different story to how the winery is run these days. His work in the cellar was done by candlelight, with limited electricity, no fermentation control, no new oak and horses carrying out lots of the back-breaking work in the vineyard.\"  \u003cstrong\u003eBest's Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Nursery Block contains 39 varieties and that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. In 1913 Henry Best dies at age 81 and is buried in the Great Western cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896828760305,"sku":"","price":78.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-great-western-bin-0-shiraz-2017.jpg?v=1695773066"},{"product_id":"bests-great-western-bin-0-shiraz-2015","title":"Best's Great Western Bin 0 Shiraz 2015","description":"\u003cp\u003e\u003cspan\u003eBest's Wines is one of Australia's oldest family-owned wineries, with a history dating back more than 150 years. They produce three shiraz, the flagship Best's Thomson Family Shiraz, the iconic Best's Bin 0 Shiraz and the cornerstone Best's Bin 1 Shiraz. Best's Bin 0 Shiraz is sourced from four low-yielding Concongella Shiraz blocks established in 1966, 1970, 1992 and 1994.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This shiraz is a class act. Cherried, plummy, minty, flushed with acidity, mid-weight and yet ultimately complex. It's velvety, it tastes of chicory, kirsch and peppercorn, it is influenced by sweet, cedary, toasty oak and it's firm with fine-grained tannin. It is ultra-young and has an ultra-long future ahead.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep colour; the bouquet immediately wrests attention to its profound black fruits that follow hot on its heels in the full-bodied palate. \u003cspan data-mce-fragment=\"1\"\u003eHas remarkable power and intensity to the array of black fruits, licorice, spice and pepper flavours bound by French oak. Intensity is the keyword. Drink by: 2035.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eSubtle spices, red and dark fruits, intense and stylish, lovely balance, soft but ample tannins and good length. An elegant vintage, with a big future ahead of it. Drink: 2017-2040.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"One of the most attractive things about the classical Best's Great Western red wine style is the texture. That glossy, plum essence roundness seems to come without the cost of heat or excess. It's just a full, enveloping and charming style. This '15 is a classical Best's Great Western red too. \u003c\/p\u003e\n\u003cp\u003eYou'd almost call that fruit molten, such is the perfect flow in this iteration. Like a wave of spiced purple berry compote washing over your palate. The oak folds into that fruit too, adding a vague vanilla bean highlight, but largely just contributing more textural layers. Critically, whilst it's ripe (and a warm year wine), it feels sunny, not cooked – i.e. plums, not prunes – and it's a quintessentially mid-weight wine. The tannins, too, are almost elegant, the acid correct, the finish just a little warm but not hot. \u003c\/p\u003e\n\u003cp\u003eUltimately this is classic wine. You'd want to wait an extra year, as it still doesn't feel like it's giving up all its goodies yet (hence the plus sign). Beyond next year? I have no doubt this will be a 30 year wine. Best drinking: 2019-2039. Would I buy it? I really would. Lovely.\"  \u003cstrong\u003eAndrew Graham, Australian Wine Review – 94+ points\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I saw reference to \"nori seaweed” as a descriptor for this wine in the accompanying press release. I was doubtful. Then I tasted it. You'll never guess what happened next. Click here for clickbait of the customarily disappointing kind. The wine did indeed reference nori seaweed. And it was indeed part of its unique, dare-I-say-it tantalising appeal. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis shiraz is a class act. Cherried, plummy, minty, flushed with acidity, mid-weight and yet ultimately complex. It's velvety, it tastes of chicory, kirsch and peppercorn, it is influenced by sweet, cedary, toasty oak and it's firm with fine-grained tannin. It is ultra-young and has an ultra-long future ahead. Drink: 2021-2031+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe history of bin 0 \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sBin0_1024x1024.png?v=1672229993\" alt=\"Best's Bin 0\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"The evolution of Bin No 0 began more than 150 years ago when Henry Best planted vines at the Concongella Vineyard in 1868. We believe that Henry adopted from the start the style of labelling of the day. We started to move away from the use of European descriptors in the 1980s. However, our first Bin 0 Shiraz didn't appear until 1990.\u003c\/p\u003e\n\u003cp\u003eSo what makes this wine so special? It's always been produced from our oldest vines. The fruit is selected from the lower yielding blocks of the historic Concongella vineyard at Great Western. This vineyard is home to 19th- and 20th-century Shiraz plantings, which result in low-yielding, intensely flavoured fruit. We hand select, sort and ferment the fruit in small batches followed by intense barrel selection.\u003c\/p\u003e\n\u003cp\u003eBest's No. 0 is an Australian classic with an impressive pedigree of nearly 150 vintages. It is powerful yet elegant, complex yet harmonious, with many years of great vintages ahead of it yet. Bin 0 has been awarded \"Excellent” by Andrew Caillard MW within the esteemed Langton's Classification.\u003c\/p\u003e\n\u003cp\u003eWhen Viv Thomson started making Bin 0 decades ago, it was a different story to how the winery is run these days. His work in the cellar was done by candlelight, with limited electricity, no fermentation control, no new oak and horses carrying out lots of the back-breaking work in the vineyard.\"  \u003cstrong\u003eBest's Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Nursery Block contains 39 varieties and that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. In 1913 Henry Best dies at age 81 and is buried in the Great Western cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896828825841,"sku":"","price":94.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-great-western-bin-0-shiraz-2015_76526f4e-75ee-4679-82c3-934e2797ebda.jpg?v=1747629930"},{"product_id":"bests-great-western-bin-0-shiraz-1997","title":"Best's Great Western Bin 0 Shiraz 1997","description":"\u003cp\u003eBest's Wines is one of Australia's oldest family-owned wineries, with a history dating back more than 150 years. They produce three shiraz, the flagship Best's Thomson Family Shiraz, the iconic Best's Bin 0 Shiraz and the cornerstone Best's Bin 1 Shiraz. Best's Bin 0 Shiraz is sourced from four low-yielding Concongella Shiraz blocks established in 1966, 1970, 1992 and 1994.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Ample in weight, the wine has a fantastic power to weight ratio and finishes with excellent persistence. An impressive amalgam of intricate, contrasting flavours fills the mouth; the combination of pepper, musk and multiple sweet berry flavours works brilliantly. Rated as Excellent.\"  Ric Einstein\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\"Deep red colour with the merest tinge of brick. The bouquet is rich and balanced, ripe and clean, with harmony and appeal. Red berries and a trace of fresh herb. Mint and vegetable stock-pot. Very good and developing superbly. Drink: 2016–2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 93 points (Tasted Apr 2016)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"One of the more understated classic wines, produced entirely from estate-grown grapes, made with a minimum of artifice and with high-quality fruit, rather than oak, doing the work. \u003c\/span\u003eMedium red-purple; the bouquet is quite fragrant, with a mix of cherry, berry and mint, the palate with fresh, lively fruit, fine acid and tannin balance, and subtle oak.\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 92 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"An inviting, wonderfully complex bouquet with warm multiple berry (blue) spectrum aromas contrasted by shades of cool pepper and aniseed; the sort of wine that is a joy to sniff. Ample in weight, the wine has a fantastic power to weight ratio and finishes with excellent persistence. An impressive amalgam of intricate, contrasting flavours fills the mouth; the combination of pepper, musk and multiple sweet berry flavours works brilliantly. Well backed by smooth, tight tannins that are integrating well, the acid is still fresh and the wine is just entering its prime drinking window; it will hold for years and probably gain additional complexity as it ages. \u003c\/span\u003eRated as Excellent\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRic Einstein, www.torbwine.com  (Tasted Sept 2005)\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Purple. Lovely bright colour. Very ripe nose. Some oak influence. Sweet, like sucking on a boysenberry icy-pole. Robust and concentrated, but still maintains a high degree of elegance. Leave it alone for a while and then enjoy it even more.\" \u003cstrong data-mce-fragment=\"1\"\u003e Andrew Wood, Divine Magazine April 2001\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\"\u003eThe history of bin 0 \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sBin0_1024x1024.png?v=1672229993\" alt=\"Best's Bin 0\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\"The evolution of Bin No 0 began more than 150 years ago when Henry Best planted vines at the Concongella Vineyard in 1868. We believe that Henry adopted from the start the style of labelling of the day. We started to move away from the use of European descriptors in the 1980s. However, our first Bin 0 Shiraz didn't appear until 1990.\u003c\/p\u003e\n\u003cp\u003eSo what makes this wine so special? It's always been produced from our oldest vines. The fruit is selected from the lower yielding blocks of the historic Concongella vineyard at Great Western. This vineyard is home to 19th- and 20th-century Shiraz plantings, which result in low-yielding, intensely flavoured fruit. We hand select, sort and ferment the fruit in small batches followed by intense barrel selection.\u003c\/p\u003e\n\u003cp\u003eBest's No. 0 is an Australian classic with an impressive pedigree of nearly 150 vintages. It is powerful yet elegant, complex yet harmonious, with many years of great vintages ahead of it yet. Bin 0 has been awarded \"Excellent” by Andrew Caillard MW within the esteemed Langton's Classification.\u003c\/p\u003e\n\u003cp\u003eWhen Viv Thomson started making Bin 0 decades ago, it was a different story to how the winery is run these days. His work in the cellar was done by candlelight, with limited electricity, no fermentation control, no new oak and horses carrying out lots of the back-breaking work in the vineyard.\"  \u003cstrong\u003eBest's Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. \u003cspan data-mce-fragment=\"1\"\u003eThe Nursery Block contains 39 varieties and that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. In 1913 Henry Best dies at age 81 and is buried in the Great Western cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896828924145,"sku":"","price":125.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-great-western-bin-0-shiraz-1997.jpg?v=1695772229"},{"product_id":"bests-great-western-bin-1-shiraz-2013","title":"Best's Great Western Bin 1 Shiraz 2013","description":"\u003cp\u003eBest's Wines is one of Australia's oldest family-owned winery with a history dating back more than 150 years. They produce three shiraz, the flagship Best's Thomson Family Shiraz, the iconic Best's Bin 0 Shiraz and the cornerstone Best's Bin 1 Shiraz. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Savoury\/foresty nuances provide the backdrop for the black fruits and licorice aromas and flavours; maturation in large-format French oak has kept the wine fresh and firm, with a minimum 25-year future.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Bin No 1 is produced from Great Western Shiraz grown on our youngest vineyard, Salvation Hills situated 11 kilometres south of our historic vineyard, Concongella where the remainder of the fruit is from. Harmonious elegance is the hallmark of this wine with its definite peaks of flavour and good length. Aged in American oak puncheons, the colour is brilliant crimson while the bouquet shows fresh spicy Shiraz fruit and hints of  pepper.  Lighter in structure than its sister Bin 0, it is eminently drinkable now but under good cellaring conditions, she has the attributes to mature in the bottle for a number of years.\" \u003cstrong\u003e Be\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003est's Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Best's of Great Western. The 2011 Bin No 1 won the Jimmy Watson Trophy. This release is a better wine than the 2011 release. It's richer and riper, which arguably gives it some advantage, but more so because it's beautifully structured and lengthy, sure signs of quality. Plum, dark cherry, mint, the odd splash of spice. Tannin curls and rolls and rumbles from the mid-palate onwards. Outstanding\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018-2029+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep, dense crimson-purple; savoury\/foresty nuances provide the backdrop for the black fruits and licorice aromas and flavours; maturation in large-format French oak has kept the wine fresh and firm, with a minimum 25-year future\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2038.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Best_sWiines_1024x1024.png?v=1672228247\" alt=\"Best's Wines\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe story\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eThe story of Best's begins in 1866 when Henry Best purchases 30ha of land in the small town of Great Western. It was a property named Concongella. Henry planted the first vines in 1868. Best's original vineyards are among the oldest and rarest pre-phylloxera plantings in the world. The Nursery Block contains 39 varieties that are thought to be sourced from the Busby collection, Australia's first vines. A number of the vines planted in the Nursery Block have defied identification and are thought to exist nowhere else in the world. \u003c\/p\u003e\n\u003cp\u003eIn the early 20\u003csup\u003eth\u003c\/sup\u003e century, Henry Best presents his wines throughout Europe and was awarded gold medals in Paris, Bordeaux, Brussels and London. Henry Best dies\u003cspan\u003e \u003c\/span\u003eIn 1913, age 81, and is buried in the Great Western cemetery. \u003c\/p\u003e\n\u003cp\u003eIn 1920 the Thompson Family purchases the Concongella Vineyard from the Best family. The Thompson Family had originally settled in Great Western in 1893 and purchased a winery at Rhymney (13km south of Henry Best). \u003c\/p\u003e\n\u003cp\u003eIn 1961 Viv Thomson joins his family for his first vintage. In 1967 Best's Old Vine Pinot Meunier was first produced. In 1975 Viv decided to appoint the first external winemaker, Trevor Mast. Best's had grown significantly and Viv was needed to manage the company and develop relationships further afield.  \u003c\/p\u003e\n\u003cp\u003eThe 1992 vintage of the flagship Thomson Family Shiraz is first released in 1993 to commemorate 100 years since the Thomson family settled in Great Western. In 2000 Best's cornerstone wine, Bin No. 1 Shiraz, is made for the first time. \u003c\/p\u003e\n\u003cp\u003eIn 2008 Viv Thomson hands over the reins of the company to his son Ben. In 2020 the Thomson Family celebrates 100 years as custodians of Best's Wines. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotable Awards\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e2011 Best's Bin 1 Shiraz wins the Jimmy Watson Memorial Trophy at the 2012 Royal Melbourne Wine Show.\u003c\/p\u003e\n\u003cp\u003e2014 Best's Thomson Family Shiraz wins the 2017 Halliday Wine of the Year.\u003c\/p\u003e\n\u003cp\u003eLangton's classifies Best's Thomson Family Shiraz as 'Exceptional' and Best's Bin 0 Shiraz as 'Outstanding' in 2018\u003c\/p\u003e\n\u003cp\u003eBest's awarded Best Value Winery of the Year in James Halliday's 2021 Wine Companion.\u003c\/p\u003e\n\u003cp\u003e2021 Foudre Ferment Riesling wins the 2023 Halliday Wine of the Year.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896828956913,"sku":"","price":44.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bests-great-western-bin-1-shiraz-2013.jpg?v=1695773245"},{"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":"bowen-estate-shiraz-1996","title":"Bowen Estate Shiraz 1996","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Concentrated and beautifully defined Coonawarra Shiraz, loaded with spicy, minty character and mouth filling red cherry and currant fruit, supported by integrated vanilla oak. Ripe and fleshy yet long and elegant, it finishes with tight, fine tannins.\"  Jeremy Oliver \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Concentrated and beautifully defined Coonawarra Shiraz, loaded with spicy, minty character and mouth filling red cherry and currant fruit, supported by integrated vanilla oak. Ripe and fleshy yet long and elegant, it finishes with tight, fine tannins\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Oliver – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BowenEstate_1024x1024.png?v=1673439070\" alt=\"Bowen Estate Wines\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBowen Estate is one of the iconic Coonawarra wineries.  Family-owned and operated, it celebrated its 40th vintage in 2015. Regional veteran Doug Bowen has handed over the winemaking responsibilities to daughter Emma and has 'retired' to the position of viticulturist.\u003c\/p\u003e\n\u003cp\u003eBowen Estate produces Cabernet Sauvignon, Shiraz and Chardonnay. They are estate grown in clonally planted heritage vineyards and hand crafted, traditionally made wines. They are individually hand-pruned ensuring each one produces maximum quality; this enables Doug Bowen to restrict the crop size resulting in wines that are full bodied with great depth of colour and longevity. In the winery, daughter Emma, crafts wines using these grapes which have been machine harvested and then crushed within an hour of harvesting. Fermented at cool temperatures, the Cabernet Sauvignon is quietly aged in French Oak whilst the Shiraz is in American Oak barriques. One-third new oak is used each year and after 18 – 20 months in wood the wine is bottled awaiting release.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830169329,"sku":"","price":70.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bowen-estate-shiraz-1996.jpg?v=1695788835"},{"product_id":"brindabella-hills-shiraz-2001","title":"Brindabella Hills Shiraz 2001","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTop 100 of the 2001 Sydney International Wine Competition \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBrindabella Hills is a small Canberra winery established in 1986 by Roger and Faye Harris, which to quote James Halliday \"….is making some of the best wines to come from the Canberra District, with a wholly admirable consistency of quality across the range. The shiraz is fermented in small open fermenters and hand-plunged; basket-pressed and then taken to American oak where it spends 18 months. An outstanding wine with an excellent show pedigree.\" \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Rich, deep blackberry and dark plum aromas are built around quality oak; the very concentrated and powerful palate shows its cool-grown origins, yet it is fully ripe, the oak in the back seat. Great future; deserved its Blue Gold Medal at the Sydney International Wine Competiton.\"  James Halliday\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Brindabella Hill's 2001 rhone-style shiraz is a cracker. Vivid purple-red; fresh and intoxicating mix of red berries, plums and spice on the bouquet is followed by a beautifully balanced and complex palate of spicy berry flavours intermingled with traces of pepper. It finishes with gently savoury tannins and cleansing acidity. A very elegant but at the same time very rich and intense wine. A lovely example of cool climate shiraz and reminded me somewhat of the much acclaimed 2000 Paringa Estate Shiraz - but at a fraction of the price!\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Deep red-purple; rich, deep blackberry and dark plum aromas are built around quality oak; the very concentrated and powerful palate shows its cool-grown origins, yet it is fully ripe, the oak in the back seat. Great future; deserved its Blue Gold Medal at the Sydney International Wine Competiton. Drink 2006-2016.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Plum and ripe raspberry aromas dominate the nose of this shiraz, with hints of nutmeg and five spice. The palate is medium-weight and generously flavoured with a fine tannin backbone. A mere babe, it needs two to three years to show its best.\"  \u003cstrong\u003ePeter Bourne, Australian Gourmet Traveller\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Intense white pepper. On the palate, peppery, red berry wine. Well balanced wine showing the correct blend of fruit, oak, tannin balance. Well made wine.\"  \u003cstrong data-mce-fragment=\"1\"\u003e 2001 Sydney International Wine Competition Top 100\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\"\u003eTop 100 of the 2001 Sydney International Wine Competition \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Brindabella Hills\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BrindabellaHills_1024x1024.png?v=1675729772\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDistinguished research scientist Dr Roger Harris and his wife Faye established the Brindabella Hills vineyard in 1986 on a granite ridge above the Murrumbidgee River, 25 km northwest of Canberra on the escarpment of the Murrumbidgee River. This was the first vineyard planted in the area and the 8 acres were planted as a trial to establish the suitability of the area for producing premium quality wine.\u003c\/p\u003e\n\u003cp\u003eThe mountains of the Brindabella range to the west and hills to the south form a natural amphitheatre and the vineyard maximises the climatic advantages of a warm site in a cool district. A steep drop to the Murrumbidgee river 100 metres below the vineyard gives good air drainage, ensuring frost protection in all but extreme conditions. The vineyard site was selected on the basis of climatic similarities to other premium wine growing areas of Australia and Europe – the Adelaide hills in South Australia, the Rioja in Spain and the hills of Tuscany south of Florence. All these areas have brilliant sunshine in abundance and cool nights in the ripening season which contributes to the development of intense berry flavours in the resulting wines. The soils in the vineyard are similar to those in other premium grape growing areas in Australia - red and yellow duplex soils of volcanic origin that are of Iow fertility but very well drained, so that the vines thrive without excessive vigour.\u003c\/p\u003e\n\u003cp\u003eMichael Anderson and partner Renae Kilminster acquired Brindabella Hills in June 2017 when Roger and Faye Harris retired. Brian Sinclair continues as winemaker. Wines are made mostly from estate-produced grapes, with small plantings of riesling, shiraz, chardonnay, sauvignon blanc, merlot, sangiovese, cabernet sauvignon, cabernet franc and viognier.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896830595313,"sku":"","price":44.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Brindabella-Hills-Shiraz-2001_78e741d5-c2ba-4375-a682-4efd1a3e5756.jpg?v=1698963674"},{"product_id":"cahoots-barossa-valley-shiraz-2012","title":"Cahoots Barossa Valley Shiraz 2012","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eProduced by the formidable team of Corey Ryan and Simon Cowhan (the winemaker and viticulturist behind the  Sons of Eden venture), the 2012 Cahoots shiraz is a wonderful follow-up to the 2009 vintage which proved to be one of our best selling wines. The 2012 Cahoots shiraz is a blend of fruit parcels specially selected from the Barossa Valley \u0026amp; Eden Valley.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The 2012 Cahoots is a full bodied shiraz, brimming with blackberry, plum and cherry fruits. The finish is long, layered and powerful. A very impressive wine, that is drinking superbly at 10 years of age. One of our biggest selling wines for a reason.\"   Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Produced from parcels of fruit specially selected from the Barossa Valley \u0026amp; Eden Valley, the 2012 Cahoots is a full bodied shiraz, brimming with blackberry, plum and cherry fruits. The finish is long, layered and powerful. A very impressive wine, that is drinking superbly at 10 years of age. One of our biggest selling wines for a reason.\"   \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine - Canterbury Wines  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"sons of eden\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/sons-of-eden_fd84281d-e734-4998-91f8-d2573a4f8480_1024x1024.jpg?v=1665380802\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/sons-of-eden_fd84281d-e734-4998-91f8-d2573a4f8480_1024x1024.jpg?v=1665380802\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen winemaker Corey Ryan and multi-skilled viticulturist Simon Cowham established Sons of Eden in 2000, they already had years of experience in South Australia's Barossa and Eden Valleys.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRyan has racked up more than 25 Barossa vintages and worked in New Zealand with Villa Maria Estates; he was awarded 2007 New Zealand Winestate Winemaker of the Year. Back home, he was a 2016 finalist in Gourmet Traveller Wine's Australian Winemaker of the Year. But it was his time as a winemaker at Henschke that lit his fire for the Eden Valley.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCowham's early days included selling OddBins wines in its glory days, returning from England to work for the Winemakers' Federation of Australia. He switched to grape growing by qualifying as a viticulturist and joining Yalumba as manager of its Heggies and Pewsey Vale vineyards in the mid-'90s. In 2013, Barons of Barossa anointed him Barossa Winemaker of the Year. He, too, has 25-plus Barossa vintages under his belt.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMore than 25 vineyard sites across the Barossa and Eden Valleys supply fruit to Sons of Eden: 10 are directly managed and operated by the label, the rest supplied by handshake agreements with their loyal generational growers. The success of the arrangement is demonstrated by three Most Successful Exhibitor awards from the Barossa Wine Show, two Winewise Small Vigneron Awards and an unbroken annual stream of five-red-star ratings from 2012 to now. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896831480049,"sku":"","price":28.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cahoots-shiraz-2012.jpg?v=1695860242"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/collections\/b2_a793ceef-f315-4c7d-ae94-f0768fd16fa3.jpg?v=1654486019","url":"https:\/\/canterburywines.au\/collections\/shiraz.oembed?page=15","provider":"Canterbury Wines","version":"1.0","type":"link"}