{"title":"vinnie \u0026 brad","description":"","products":[{"product_id":"hoddles-creek-estate-pinot-noir-2021","title":"Hoddles Creek Estate Pinot Noir 2021","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday Top 100 Wines of 2022\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThis wine, as we all know at The Winefront, is a modern legend. One day, one fine day, far in the future, this label should win a medal for Services to Australian Pinot Noir.\"  Campbell Mattinson, The Wine Front\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful pinot noir year in, year out that seriously overdeliver at the price-point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. \u003cspan data-mce-fragment=\"1\"\u003eThe \u003c\/span\u003eHoddles Creek Estate Pinot Noir\u003cspan data-mce-fragment=\"1\"\u003e is always perfumed, elegant, beautifully structured, varietal to the core and a ridiculous bargain. It is the gold standard for quality, affordable pinot noir. Back up the truck. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This release jumps out at you. It's fragrant and lively, blessed with bell-clear varietal fruit flavour, blossomy, tannic and sure. Woodsmoke and oranges, red cherry and woodsy spice, mint and meat. It feels dry and tight but there's enough here to suggest generosity; this release feels more eager to please than usual, and yet it still feels tight, and the lines of acidity are perfectly threaded. In short, if ever there was a no-brainer Hoddles Creek pinot release, this one is it.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Red berries and dark cherry dominate the nose, firm mid palate tannins lead to pleasing acidity on the back. All fruit is hand-picked in the morning and immediately de-stemmed with no crushing. In tank the fruit will have a small addition of sulphur. Some batches were left to cold soak for approximately 4-5 days, whilst others started fermentation immediately. Natural and cultured yeasts were used on different ferments. Pigage and delastage were used for cap management. Some ferments will undergo post maceration, depending on the tannin structure and the style of the wine. On completion of fermentation the wine was gently pressed and transferred to 30% new, 30% one year old and the balance in two and three year old oak, After 11 months of barrel maturation, the wine was assembled and bottled without filtration or fining.\"  \u003cstrong\u003eHoddles Creek Estate\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  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\"The 2021 Hoddles Creek pinot release is simply sensational. Possessing a sweet core of cherry fruit, it has an impressive depth of flavour and is beautifully balanced with soft, fine grained tannins and balanced acidity. Beautifully varietal. \u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eExceptional value for money.\"\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e  Nick 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\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eVivid deep crimson hue. Cherry, raspberry, strawberry all populate the intense but perfectly created pinot, each reflected in a Catherine wheel of pinot noir essence. Hoddles Creek does it again and again. Australia's best value pinot? Drink by 2031.\"  \u003c\/span\u003e\u003cstrong\u003eJames Halliday, Halliday Wine Companion - 96 points and Top 100 Wines of 2022 and Special Value Wine \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This wine, as we all know at The Winefront, is a modern legend. One day, one fine day, far in the future, this label should win a medal for Services to Australian Pinot Noir. I wrote the above, I should add, after having tasted the wine. Truth is that before I started tasting it I was a touch nervous; the Hoddles wines are released young, almost rudely so, and in general need a little time to both sort themselves out and reveal themselves properly; reviewing them when they're still super-young isn't the easiest task, oftentimes. But, alas, not so this year. This release jumps out at you. It's fragrant and lively, blessed with bell-clear varietal fruit flavour, blossomy, tannic and sure. Woodsmoke and oranges, red cherry and woodsy spice, mint and meat. It feels dry and tight but there's enough here to suggest generosity; this release feels more eager to please than usual, and yet it still feels tight, and the lines of acidity are perfectly threaded. In short, if ever there was a no-brainer Hoddles Creek pinot release, this one is it. Tasted: May 2022; Alcohol: 13.2%; Price: $25; Closure: Screwcap; Drink: 2022-2030.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2022\u003cbr\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\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\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896851075313,"sku":"","price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-pinot-noir-2021.jpg?v=1718259281"},{"product_id":"mitchell-watervale-riesling-2022","title":"Mitchell Watervale Riesling 2022","description":"\u003cp\u003e\u003cstrong\u003eChairman's Trophy - 2022 Clare Valley Wine Show\u003cbr\u003eJames Suckling Top 100 Value Wines of the World 2022\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of Australia 2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1975 Andrew and Jane Mitchell took over the family farm in the Clare Valley and established Mitchell Wines. They are one of the stalwarts of the Clare Valley and are renowned for the production of long-lived rieslings. Over the years the Mitchells have established or acquired 80ha of vineyards on 4 excellent sites. Some of the vines are over 60 years old and are all managed organically. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Incredibly elegant and delicate with tons of floral aromas, the lime usually associated with this appellation way in the background on the front-palate, then growing in intensity as the wine flows gracefully over the palate. Wonderful textural complexity. Very polished acidity drives the brilliant and very long finish.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Bright and clear with pale straw hues. Aromas of ripe crabapple with floral overtones and crisp citrus. A rich creamy palate defined with a fine clean acid finish the lingers and refreshes.\u003c\/p\u003e\n\u003cp\u003eMitchell Watervale Riesling is crafted in the same traditional, low intervention style that has been used consistently for the past 45 years. The crop is hand picked and treated carefully in the winery, where only the highest quality free-run juice is used. The wine experiences a long, gentle fermentation with indigenous vineyard yeasts. The wine is left to rest on lees for five months, resulting in a textural, approachable wine that is characterised by its refreshing acid and by its finesse, elegance and balance.\u003c\/p\u003e\n\u003cp\u003eA dry and cool Autumn led to above average rainfall across winter and spring. High soil moisture throughout the growing season combined with mild summer temperatures delayed both budburst and version, resulting in near perfect ripening conditions. The flavour development and acid retention across all varieties was exceptional, and one of the latest starts to vintage in more than a decade allowed the grapes to ripen slowly on the vine. A great vintage all round in Clare.\" \u003cstrong\u003e Mitchell Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Incredibly elegant and delicate with tons of floral aromas, the lime usually associated with this appellation way in the background on the front-palate, then growing in intensity as the wine flows gracefully over the palate. Wonderful textural complexity. Very polished acidity drives the brilliant and very long finish. Drink or hold.\"  \u003cstrong\u003eJames Suckling, Jamessuckling.com - 97 points and Top 100 Value Wines of the World 2022 and Top 100 Wines of Australia 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Pale colour. Fragrant lemon curd, lime, camomile aromas with herb garden notes and a hint of tonic water. Beautifully concentrated wine with lovely lemon curd, grapefruit lime flavours, some tonic water notes, fine lacy slightly al dente textures and long fresh crisp acidity. Lovely density and line. Now – 2030.\"\u003cstrong\u003e  Andrew Caillard MW, The Vintage Journal - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\"\u003c\/strong\u003e\u003c\/span\u003eFirst made back in 1977, this has long been a beacon for lovers of great Clare Valley Riesling. Made from free run juice, with a slow fermentation from wild yeasts, it then spends time on lees. There was a great deal of deserved hype about the 2021 vintage for this region, so when we start hearing claims that the following year might be even better, a touch of skepticism never goes astray. Fear not, the rave reviews for the 2022 vintage in the Clare Valley are more than justified.\u003c\/p\u003e\n\u003cp\u003eBright yet pale lemon in colour, there are intense aromas of florals and citrus, a touch of oystershell and even a hint of pineapple to sit alongside the inevitable fresh lemons and limes. An expressive and exquisite Riesling, focused, seamless, fine and with a gentle but persistent line of crisp acidity plus great length. A wonderful Watervale Riesling which will easily reward ten to twenty years in a good cellar. \u003cspan data-mce-fragment=\"1\"\u003eDrink: 2022-2042.\"  \u003c\/span\u003e\u003cstrong\u003eKen Gargett, Wine Pilot - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eOne of the wine highlights of the year has been the arrival of yet another superb Riesling vintage out of the Clare Valley. If you thought that 2021 was great, well, how good is it to see two exceptional Valley vintages back to back? While debate will rage as to which is better – does it really matter? – I suggest you enjoy the moment and stock up. Like the '21, the '22 Riesling arrives fully formed, in that it achieves an effortless, natural balance early in its life. That's a great year for you. Glistening in lime-yellow hues, the scent – not to mention the palate – boasts a deep, concentrated lime and lemon intensity. Floral aromatics and green apple hover in the background. This is a moment for Clare's strong suit, a rich vein of citrus that carries all before it. Texture is already apparent and brings with it a smoothness like lemon curd which helps to amplify the clean intensity of the citrus. Spice and apple notes across the palate play a supporting role. Racy acidity, another bonus in a great year, is energised and fully integrated. This little beauty is ready to be enjoyed now and will keep keeping on for years. Drink: 2022-2032.\"  \u003c\/span\u003e\u003cstrong\u003eJeni Port, Wine Pilot – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A ripper for the bucks. Stoically centred on hallmark sweet lime, green apple, gingery spice and lively jasmine floral elements in bouquet and palate. Done and done right. There's a lick of fruity sweetness to taste, delivering a little extra bandwidth in the palate, but that works as a comely beacon for drinkability and easy appeal. That gingery filigree through the finish is stellar. Love that. All up, a very Clare classic style, but with more dimension, and, again, to stutter, huge value. Drink by 2030.\"  \u003cstrong\u003eMike Bennie, Halliday Wine Companion - 93 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eChairman's Trophy - 2022 Clare Valley Wine Show 2022\u003cbr\u003e\u003c\/span\u003eTop 100 Value Wines of the World 2022 - James Suckling\u003cbr\u003eTop 100 Wines of Australia 2022 - James Suckling\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Mitchell Wines Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MitchellWinesVineyard_b0335c3b-ca0b-49e9-9028-8f11e5468b92_1024x1024.png?v=1674863088\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"In 1975 Andrew and Jane Mitchell took over the family farm in the Clare Valley and established Mitchell Wines. One of the stalwarts of the Clare Valley, they produce long-lived rieslings and cabernet sauvignons in classic regional style. The range now includes very creditable semillon, grenache and shiraz. A lovely old stone apple shed is the cellar door and upper section of the upgraded winery. Children Angus and Edwina are now working in the business, heralding generational changes. Over the years the Mitchells have established or acquired 80ha of vineyards on 4 excellent sites, some vines over 60 years old; all are managed organically, with biodynamic composts used for over a decade.\"  \u003cstrong\u003eJames Halliday\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43604298629361,"sku":"","price":24.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Mitchell-Watervale-Riesling-2022_a41ddd95-3ff1-4a87-a51c-6dd7ef433f99.jpg?v=1697174056"},{"product_id":"the-king-i-prosecco-nv","title":"The King \u0026 I Prosecco NV","description":"\u003cp\u003eSanta \u0026amp; D'Sas is a collaboration between two winemaking families - Santarossa \u0026amp; Di Sciascio. With a shared Italian cultural heritage and with strong links to the King Valley, it's no surprise they produce wonderful Prosecco. The King \u0026amp; I is their flagship wine, comes in a Saverglass bottle and is capped with a crown seal to protect and preserve the Prosecco's freshness and quality. The King \u0026amp; I is a blend of wines from 4 different years, the youngest is from the year 2022. Blending a number of different vintages (as they do in Champagne) produces a much more consistent wine year to year, while adding complexity to the aroma and flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Distinctive and fragrant nose of apple blossom, fresh apple, and melon aromas along with the faintest hint of elderflowers. The palate is crisp, beautifully dry and spine-tingling fresh (no doubt in part due to being bottled under crown seal). A fine, persistent mousse is, like everything else in this wine, impressive. Intense flavours of apples and pear lead to a long and lingering finish. Great buying\/drinking.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Distinctive and fragrant nose of apple blossom, fresh apple, and melon aromas along with the faintest hint of elderflowers. The palate is crisp, beautifully dry and spine-tingling fresh (no doubt in part due to being bottled under crown seal). A fine, persistent mousse is, like everything else in this wine, impressive. Intense flavours of apples and pear lead to a long and lingering finish. Great buying\/drinking.\"  \u003cstrong\u003eNick Munday, Canterbury Wines - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Canterbury Wines\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43860636139761,"sku":"","price":21.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-King-_-I-Prosecco-NV_266be9bd-f0d4-4495-af64-1b684b1009c3.jpg?v=1700455887"},{"product_id":"holm-oak-pinot-noir-2022","title":"Holm Oak Pinot Noir 2022","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is located just north of Launceston, in Tasmania's Tamar Valley. Holm Oak is a labour of love for winemaker Bec Duffy and her viticulturist husband Tim Duffy, Since 2007 they have followed their dream of crafting delicious expressions of cool-climate Tasmanian wines. Chardonnay, Pinot Noir and Riesling are outstanding.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Finely poised on the palate with a vivid mineral line, silky tannins and pure fruit finishing long, saline and lipsmacking showing excellent balance and tension across its length.\"  Dave Brookes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW133546760 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003e2022\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003ewas a relatively mild year, characterised by higher\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003ehumidity\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003elevels and warmer than average nights\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003e. This led to our\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003ePinot being\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003ewell balanced with lovely aromatics, bright fruit and fine tannin structure. Our 20\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003e2\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003e2\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ePinot has beautiful\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003edark cherry and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003estrawberry\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003echaracters on the nose\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith some earthy, spicey complexity\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003e. The palate has fantastic fruit\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003eintensity, vibrant\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW133546760 BCX0\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eacidity and fine silky tannins.\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"EOP SCXW133546760 BCX0\" data-ccp-props='{\"201341983\":0,\"335551550\":6,\"335551620\":6,\"335559685\":142,\"335559737\":-426,\"335559739\":160,\"335559740\":360}'\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSeveral clones of Pinot Noir from many blocks on our Estate vineyard were picked over a\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e two\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e-week\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e period. All batches were destemmed and were wild fermented in small open top fermenters. Ferments were hand plunged up to \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e4\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e times a day and then pressed to oak upon dryness. The wine underwent MLF in barrel and was then racked back to barrel for further maturation. 25% new French oak was used (the remainder 1 \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e–\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e4 year old\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e barrels) and the wine was matured in these barrels for 10 months\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW21194288 BCX0\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2 SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"TextRun SCXW21194288 BCX0\" lang=\"EN-AU\" data-contrast=\"auto\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"NormalTextRun SCXW21194288 BCX0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Several pinot noir clones harvested from many blocks across the Holm Oak estate; destemmed, wild ferment, matured for 10 months in French oak (25% new). Ruby red in the glass with aromas of dark cherry, red plum, wild strawberry and raspberry coulis with hints of spice, wildflowers, dried citrus rind, leaf litter and earth. Finely poised on the palate with a vivid mineral line, silky tannins and pure fruit finishing long, saline and lipsmacking showing excellent balance and tension across its length. Drink: 2024-2034.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eDave Brookes, Halliday Wine Companion - 95 points \u003cspan data-mce-fragment=\"1\"\u003eand Special Value Wine  \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003eTamar Valley purity at under $30 - this is a pinot I would happily fill my cellar with. A lovely fragrant bouquet of spiced plum and forest floor leads to a palate with whole-bunch savoury notes alongside a core of juicy plum and berry flavours. The finish is long, fresh and lingering. Great value.\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNick Munday, Canterbury Wines - 95 points and Special Value Wine  \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMedium-light red-purple colour with spicy whole-bunch-driven aromas, a touch of Campari; lively and intense on the palate with good complexity, the whole-bunch influence is there but not overdone. Light, fine tannins.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Drink: 2023-2030.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHuon Hooke, The Real Review - 92 points and Wine of the Week\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWine of the Week - The Real Review\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003eSpecial Value Wine – Halliday Wine Companion  \u003cspan data-mce-fragment=\"1\" style=\"vertical-align: inherit;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpecial Value Wine – Canterbury Wines  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e★\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HolmOak_1024x1024.png?v=1666586491\" alt=\"Holm Oak Winery\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is located just north of Launceston, in Tasmania's Tamar Valley. Holm Oak is a labour of love for winemaker Bec Duffy and her husband Tim Duffy, viticulturalist. Since 2007 they have followed their dream of crafting delicious expressions of cool-climate Tasmanian wines.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBec Duffy has over 20 years winemaking experience in Australia and the US, while Tim Duffy, a third-generation grape grower and an agronomist with extensive viticultural experience, manages the vineyard, Their complementary skills drive their vision to produce delicious wines that reflect their home, Tasmania's pristine Tamar Valley, and their own personalities – honest, down to earth, genuine and authentic. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGrape vines were planted in the rich and fertile land in 1983, making Holm Oak one of the older vineyards in Tasmania. Using the original Pinot Noir and Cabernet plantings, they now also cultivate Arneis, Chardonnay, Merlot, Pinot Gris, Riesling and Sauvignon Blanc. In total, Holm Oak has 12 hectares under vine.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHolm Oak is a full family affair overseen by general manager Pinot 'd' Pig. Like any good manager, Pinot the Pig wanders around keeping a close eye on the daily operations in the vineyards and winery. Pinot was supposed to be a miniature pig, however has grown to be a full-size team member, with a larger than life personality, and a keen eye (and nose) for detail. Every good manager however, has a weakness – if fed a couple of fresh apples, the worries of General Management fade away and Pinot is inclined to sleep on the job!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/holmoakpinotpig_240x240.jpg?v=1666586803\" alt=\"Holm Oak Pinot Pig\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Holm Oak in Tasmania's Tamar Valley gained its name from a planting of oak trees in the 1930s, intended to provide oak for tennis racquets. It came to nothing, and 50 years later 2ha of cabernet sauvignon and 0.4ha of pinot noir were planted.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn 2004 Ian and Robyn Wilson bought the property with a succession plan in place, their daughter Rebecca (Bec) already an experienced winemaker having worked on the mainland and in California. She arrived at Holm Oak in 2006, and the onsite winery was completed just in time for the 2007 vintage.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the same year Bec's partner, agronomist Tim Duffy, arrived and they set about expanding the vineyard from 6a to 15ha; in pride of place is 7ha of pinot noir, with MV6 clone leading the census, plus D5V12, 114, 115, 777, D4V2 and 521. In 1991, 1ha of riesling had been planted; the balance now includes pinot gris (2ha), chardonnay (1.5ha) and arneis (0.3ha), with smaller plantings making up the remainder.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePrior to the completion of the winery, the wines had been competently contract-made. It's a very different story today, with shoot thinning, leaf plucking (on the western side) and removal of shoulder bunches of pinot noir (if needed). The partnership between winemaker and viticulturist has had multiple synergies, as success has followed success. Then there's the Southern Ocean, a vast air conditioner buffering the heat spikes that are part of summer in the southeastern corner of the mainland.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSparkling wine used 37% of the total crush, which left pinot noir with 28%, sauvignon blanc, chardonnay and pinot gris in a three-way share of 8% each, riesling the remainder. One simple summary is sparkling, red and white wine, each with a third share. And Tamar Valley is the place to be, with almost 40% of the 2022 crush.\" \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJames Halliday\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43872502448369,"sku":"","price":34.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/holm-oak-pinot-noir-2022.jpg?v=1704330045"},{"product_id":"helens-hill-estate-breachley-block-single-vineyard-chardonnay-2022","title":"Helen's Hill Estate Breachley Block Single Vineyard Chardonnay 2022","description":"\u003cp\u003e\u003cspan\u003eHelen's Hill is a 150 acre property in Coldstream with some of the finest views of the Yarra Valley. The Chardonnay is sourced from vines from Breachley block, a patch of northeast facing Chardonnay vines that are the oldest in the vineyard. The vines were planted in 1984, 13 years before the rest of the vineyard, and produce exceptional fruit at low yields. The result is a beautiful cool climate chardonnay that is one of the best value Yarra Valley chardonnays year in and year out.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Fruit primarily sourced from the oldest vines in the vineyard with 'pockets' of other areas added for additional complexity. A cool climate classic. Stone fruits are the standout, white nectarine in its youth, richer yellow peach as it ages. French oak is a constant. This is New World chardonnay at its best.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandpicked fruit is crushed and gently pressed into a holding tank for 48 hours to separate the clear juice from the settled lees. The juice is then racked to a combination of 30% new and 70% older French oak barriques for primary fermentation. 100% wild yeast ferment. After primary fermentation, approximately 20% of the barrels undergo malolactic fermentation to add complexity and soften the acid structure. Throughout the entire fermentation process the wine undergoes battonage (lees stirring) to harmonize and add creaminess to the palate.\u003c\/span\u003e\"\u003cstrong\u003e  Helen's Hill \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Helen's Hill Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Helen_sHill_1024x1024.jpg?v=1692695056\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Helen_sHill_1024x1024.jpg?v=1692695056\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1997, the Nalder and McIntosh families purchased a 150 acre property in Coldstream with some of the finest views of the Yarra Valley and replanted the existing orchard as a vineyard. Today 110 acres are under vine.\u003c\/p\u003e\n\u003cp\u003eThe story of Helen's Hill began long before a vine was ever planted in Coldstream. It's a story of two families with a shared love of farming and wine. Having been dragged away from the land to careers in medicine and finance, they always yearned to return to a life they loved. So when they inspected a property now known as Helen's Hill Estate in 1996, they decided it was too good of an opportunity to pass up.\u003c\/p\u003e\n\u003cp\u003eThe former owner John Frazer, a businessman working in Collins Street, proposed marriage in the 1950s to a young lady by the name of Helen. Helen agreed but on one condition; John had to buy a farm as Helen longed for a life on the land. John bought land in the Yarra Valley and the couple lived on the farm and started a family. Tragically, Helen was diagnosed with cancer and passed away, leaving John and two very young children to carry on. While showing Allan Nalder and Andrew McIntosh around the estate some 40 years later, John recalled a number of incidents – \"this is where Helen bogged the tractor\", \"this is where Helen planted our first apple tree\" and \"this is where Helen…\" At the completion of the inspection when they were standing atop the highest hill enjoying the views of the Yarra Valley, John recalled that in her last weeks, Helen would love nothing more than to sit on this hill and look out over the sweeping farmland. He said, \"This was Helen's Hill.\"\u003c\/p\u003e\n\u003cp\u003eThe new owners had a Helen in the family too, so the name 'Helen's Hill' seemed like the perfect name for their vineyard and winery.\u003c\/p\u003e\n\u003cp\u003eHelen's Hill specializes in Pinot Noir and Chardonnay. 65 acres of pinot noir are planted to MV6, 114, 115 and a Pommard clone, while 16 acres of chardonnay are planted to PEN58, P76 and Mendoza clones. In addition, there are smaller plantings of Cabernet Sauvignon, Merlot, Syrah, Sauvignon Blanc and Pinot Grigio. The vineyard has a number of hills running through the property with different soil types and micro climates, which allow the different grape varieties to flourish.\u003c\/p\u003e\n\u003cp\u003e\"It's no coincidence we are where we are. We scoured Coldstream in the Yarra Valley to find the perfect site. We were looking for three things - hills, microclimates and the iconic Yarra Valley soil.\u003c\/p\u003e\n\u003cp\u003eThe combination of these three factors is why we chose Helen's Hill to put down our roots, as we knew this climate would make our wines truly interesting and unique to others in the region. To this day, these factors define us and the wines we produce.\u003c\/p\u003e\n\u003cp\u003eThe French call it terroir. We call it Helen's Hill.\"  \u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eHelen's Hill\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43994397311217,"sku":null,"price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Helen_s-Hill-Estate-Breachley-Block-Single-Vineyard-Chardonnay-2021_57e10b1b-9cb4-49bf-b07e-9cdb9a190e46.jpg?v=1698626535"},{"product_id":"lange-estate-providence-road-shiraz-2020","title":"Lange Estate Providence Road Shiraz 2020","description":"\u003cp\u003e\u003cstrong\u003e\"The Lange vineyard, with an elevation of almost 300m and red jarrah gravel loam soils, produces wines of great intensity.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Lange family’s agricultural heritage spans five generations in rural Western Australia. This tradition continued when Kim and Chelsea Lange set up Lange Estate Winery in 1997. Nestled in the picturesque Frankland River wine sub-region of Great Southern, the vineyard flourishes amidst landscapes renowned for producing premium-quality fruit, particularly Shiraz, Riesling and Chardonnay. The Providence Road range of wines is named after the historical stock route that traverses Lange Estate. Dating back to the late 1800s, this vital route served as the lifeline of the Frankland River community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A delicious wine; floral, silky, plush, velvety and spiced. Lashings of blood plum, blackberry and blueberry flood the succulent palate which finishes long with beautiful, silky tannins. A sensational shiraz\/syrah for the price.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eVibrant deep purple. Vibrant deep purple. Concentrated and silky palate showing red and black fruits, jube with hints of aniseed and peppercorn. Subtle tannin and balanced acidity lead to a long even finish. \u003c\/span\u003e\u003cspan\u003eCombination of picks from estate and other northern Frankland sites fermented separately. Destemmed whilst retaining as much whole berry as possible. Cold soaked, plunged and pumped over through the peak of fermentation. Pressed to barrique and hogshead for 9 months maturation before barrel selection, fining and bottling.\"  \u003cstrong\u003eLange Estate \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"A delicious wine; floral, silky, plush, velvety and spiced. Lashings of blood plum, blackberry and blueberry flood the succulent palate which finishes long with \u003cspan\u003ebeautiful, silky tannins. A sensational shiraz\/syrah for the price.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 96 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eSuperbly ripe and perfumed with black\/blueberry, cedar, olive and floral aromas, it's succulent and sumptuous in the mouth offering terrific fruit purity and persistency. Beautifully harmonious and lingering with plenty of delectable flavours.\"  \u003cstrong data-mce-fragment=\"1\"\u003eSam Kim, Wine Orbit - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Blood plum, kirsch, ferrous notes and red dirt – these are the regional hallmarks of Frankland River shiraz, and once you smell them, it's hard to see anything else. This is plush and structured, with a 50\/50 split of savoury spice and sweet fruit. Engaging, and bloody brilliant value for money. Elegantly muscled. Drink by 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eErin Larkin, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A beautiful shiraz from this excellent season in Frankland River. It’s so soft and plush with a velvety smooth palate based on a harmonious integration of fruit, understated oak and chalky tannins. There’s a faint hint of ironstone rust that brings further complexity. Medium weight and stylish. \u003cspan\u003eDrink: 2022-2031.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eRay Jordan, Winepilot.com - 91 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSpecial Value Wine – Canterbury Wines\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003eFrankland River\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\" alt=\"Porongurup wine sub-region\" 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 From this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFrankland River sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River wine, one of Western Australia’s best-kept secrets, is located approximately 360 kilometers south of Perth and lies 80 kilometers inland from the coast. Home to rolling hills, rich farming land and natural forest abounding with native wildflowers, it is named after the river which bisects it and the town at its center. Frankland River is the highest of the Great Southern sub-regions, with most vineyards sitting between 150 to 300 meters above sea level. With 1,600 hectares of vines planted, it is also the most prolific of the five sub-regions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River is home to some of the oldest vines in Western Australia, with the first modern-day vineyards planted in 1967 on a property owned by the Roche family of Perth. This vineyard is now owned by Houghton and supplies them with some ultra-premium grapes. Three years later, in 1971, Merv and Judy Lange began planting vines on their Alkoomi property.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday, there are six wineries located in the sub-region – Frankland Estate, Alkoomi, Swinney, Ferngrove, Lange Estate and Three Elms. In addition, many of Western Australia's iconic wineries source fruit from the area for their wines. Frankland River is home to plantings of all the traditional Australian grape varieties, however, it is internationally best recognised for producing premium cool climate Shiraz and Riesling. Is one of the State’s most successful wine producing regions and its impressive wine show success is testament to the quality of its vineyards and wines.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River has a true Mediterranean climate, with cool nights and warm days with long sunlight hours. Despite being 80 km inland, a moderating sea breeze from the Southern Ocean finds its way into the region and is a significant boon to local vineyards. In Albany, the equivalent wind is known as the 'Albany Doctor', after the more famous 'Fremantle Doctor' which cools the baked vineyards of the Swan District near Perth. The sea breeze, together with the elevation of the vineyards, create a long, slow ripening season that give the wines intensity of fruit, finesse, freshness and longevity. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River's soils and topography consist of significant alluvial features. Ironstone-based gravel soils derived from granitic outcrops line the river valleys and rolling hills. These rich, red ironstone gravels often impart a unique flavour to the wines.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"Sub-regions of Great Southern\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_frankland_river_1024x1024.jpg?v=1726920984\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" data-mce-style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_frankland_river_1024x1024.jpg?v=1726920984\"\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\u003eFrankland River is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 10px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lange_Estate_2191d87b-4736-4e88-a3fa-8d81b9a45120.jpg?v=1726973432\" alt=\"Lange Estate Winery, Frankland River\" data-mce-style=\"margin-top: 10px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lange_Estate_2191d87b-4736-4e88-a3fa-8d81b9a45120.jpg?v=1726973432\"\u003e\u003c\/div\u003e\n\u003cp\u003e\"\u003cspan\u003eThe Lange family’s agricultural heritage spans five generations in rural Western Australia. The story begins in 1890 when early settler William Douglas selected 300 acres of land at Narnarup, 25km east of Albany, to become the first generation of Lange’s to farm the land. William Douglas built a large stone house, cleared 12 acres, planted 650 apple trees, 90 cherry trees and grape vines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis tradition continues in Frankland River today, where Kim and Chelsea Lange, their children Jack, Ella and Dylan, and parents Don and Maxine, own and run Lange Estate Winery. The Lange Vineyard was first planted in 1997 and with an elevation of almost 300m and red jarrah gravel loam soils, produces wines of exceptional intensity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNestled in the picturesque Frankland River wine sub-region of Great Southern, the vineyard flourishes amidst landscapes renowned for producing premium-quality fruit, particularly Shiraz, Riesling and Chardonnay. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSenior Winemaker at nearby Forest Hill, Liam Carmody, makes the wine at Lange Estate. Liam embodies a steadfast commitment to excellence and sustainability and is a firm believer in the balance and fruit quality that comes from dry grown vineyards. After studying Viticulture \u0026amp; Oenology at Curtin University, he gained experiences across the globe in South Africa, France, California, Australia and New Zealand before joining Forest Hill in 2008.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"margin-top: 10px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lange_Estate_Vineyard_1024x1024.jpg?v=1726973164\" alt=\"Lange Estate Vineyard in Frankland River\" data-mce-style=\"margin-top: 10px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lange_Estate_Vineyard_1024x1024.jpg?v=1726973164\"\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":44708179738865,"sku":null,"price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lange-Estate-Providence-Road-Shiraz-2020_db15f4bb-35bf-4e3f-b30d-49278c4f1545.jpg?v=1727050816"},{"product_id":"hoddles-creek-estate-chardonnay-2023","title":"Hoddles Creek Estate Chardonnay 2023","description":"\u003cp\u003e\u003cspan\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in and year out that seriously overdeliver at the price point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\"Gee, this is an intense iteration of HCE Chardonnay! Very concentrated. Melon, lime, spice and aniseed, almond too. The texture is very flinty and firm, the acidity is mouth-watering and offers plenty of zip, and there’s some nutty umami flavours in the mix too. Length is excellent. Preserved lemon and green olive in the aftertaste. It’s perhaps a little less 'user-friendly' as a young wine than is usual, but wow, it’s quite something.\"  Gary Walsh\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Citrus and stonefruit on the nose, this wine has a rounded palate with good length and acidity; a light touch of new oak adds complexity. \u003c\/span\u003eAll fruit is hand-picked in the morning and immediately de-stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. In 2023, there were approximately fifteen different ferments, these were allowed to start naturally on full solids. After a select period of time, some of the juice was inoculated with cultured yeast then transferred to wood for fermentation. The wine is then left on lees for approximately 11 months. Just before bottling all clones are blended, cold stabilized, fined and filtered.\"  \u003cspan\u003e\u003cstrong\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"Handpicked, lightly crushed and left on lees for about 11 months. There's every chance that, by the time you read this review, this perennial contender for Australia's best value chardonnay will be sold out. Nonetheless, here goes! Tightly wound and complex with aromas of just ripened orchard fruits, lemon zest and a little struck match. Saline, structured and long on the palate, this can be enjoyed now and over the next 6–10 years. Drink by 2030.\"  \u003cstrong\u003ePhilip Rich\u003c\/strong\u003e\u003cstrong\u003e, Halliday Wine Companion – 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003eSpring frosts and terrible flowering resulted in the lowest yield on record. Will be long-lived\" says Franco D’Anna. Gee, this is an intense iteration of HCE Chardonnay! Very concentrated. Melon, lime, spice and aniseed, almond too. The texture is very flinty and firm, the acidity is mouth-watering and offers plenty of zip, and there’s some nutty umami flavours in the mix too. Length is excellent. Preserved lemon and green olive in the aftertaste. It’s perhaps a little less 'user-friendly' as a young wine than is usual, but wow, it’s quite something. \u003cspan\u003eDate: Apr 2024; Alcohol: 13.2%; Price: $26; Closure: Screwcap; Drink: 2024-2034+.\"\u003c\/span\u003e\u003cspan\u003e  \u003cstrong\u003eGary Walsh, The Wine Front – 94+ points\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eFranco \u003cspan\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":44777673490673,"sku":null,"price":25.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-chardonnay-2023_2e9ee6aa-7545-4943-8d8e-69b255d0e403.jpg?v=1738561193"},{"product_id":"bel-colle-langhe-nebbiolo-doc-2023","title":"Bel Colle Langhe Nebbiolo DOC 2023","description":"\u003cp class=\"MsoNormal\"\u003eCantina Bel Colle is located a few minutes out of Verduno in a spectacular panoramic position on the hills of Langhe. The winery cultivates 10 hectares of vineyards across Barolo, Roero, Barbaresco, the Langhe Hills and the area around Asti. Bel Colle's vineyards include three prestigious crus (MGAs); Monvigliero and Bussia in Barolo and Pajorè in Barbaresco.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\"The best value Langhe Nebbiolo in Australia! \u003cspan\u003eA bright and approachable style of Nebbiolo, medium-bodied and juicy, brimming with red fruits and finishing with lovely Langhe tannins. Viva Piedmonte!\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\"  \u003c\/span\u003eNick Munday \u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003ca rel=\"noopener\" title=\"Belle Colle Story\" href=\"https:\/\/www.belcolle.it\/wp-content\/themes\/barriotheme\/video\/video.mp4\" target=\"_blank\" data-mce-href=\"https:\/\/www.belcolle.it\/wp-content\/themes\/barriotheme\/video\/video.mp4\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni_Rosso_story_18059c25-9351-4ec9-a0ef-270e21b82a99_480x480.png?v=1716644987\" alt=\"Belle Colle Story\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giovanni_Rosso_story_18059c25-9351-4ec9-a0ef-270e21b82a99_480x480.png?v=1716644987\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\"The best value Langhe Nebbiolo in Australia! A bright and approachable style of Nebbiolo, medium-bodied and juicy, brimming with red fruits and finishing with lovely Langhe tannins. Viva Piedmonte!\"\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e  \u003c\/span\u003e\u003cstrong\u003eNick Munday, Canterbury Wines - 94 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\/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 data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePiedmont Nebbiolo\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Nebbiolo_Grape.png?v=1716280198\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Piedmont wine region is located in the north-west corner of Italy. The name Piemonte means \"at the foot of the mountains\", the mountains in this case being the Alps. Piedmont is just Italy’s seventh largest wine region, but what it lacks in quantity it makes up for in quality.\u003c\/p\u003e\n\u003cp\u003ePiedmont is famous for its Nebbiolo wines. Nebbiolo, the most exalted wine variety of Piedmont, gets its name from the Italian word for 'fog', \u003cem\u003enebbia\u003c\/em\u003e. During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where the Nebbiolo vineyards are located. The Nebbiolo heartland is the tiny Barolo production zone, a cluster of fog-prone hills around the village of the same name.\u003c\/p\u003e\n\u003cp\u003eNebbiolo is early-budding, but also late-ripening. It needs good weather and lots of sunlight to achieve full ripeness, which is why the best vineyards for growing Nebbiolo are located on hillsides that are exposed to plenty of sunlight. Hence the suitability of the slopes of the Langhe hills near the town of Alba. Nebbiolo is only planted on the hills at an altitude above 250m, as fog hangs over lower vineyards for large parts of the day and there is no chance of making decent wine from this late-ripening variety if it is not exposed to maximum sunshine. The lower vineyards are generally planted with Barbera or Dolcetto.\u003c\/p\u003e\n\u003cp\u003eSoil types also play a crucial role. Nebbiolo thrives on calcareous marl, a lime-rich mudstone that is found on the right bank of the Tanaro River, home to the famous appellations Barolo and Barbaresco. Nebbiolo grapes grown on other soil types tend to make wines that are not as aromatic and elegant.\u003c\/p\u003e\n\u003cp\u003eNebbiolo produces a full-bodied wine with high levels of acidity and tannin, particularly when it is young - at odds with its light colour. It also has great aging potential – particularly the Barbaresco and Barolo wines that garner the highest price tags.\u003c\/p\u003e\n\u003cp\u003eThe two highest classifications of wines produced from Nebbiolo in Piedmont are the DOCG denomination \u003cem\u003eDenominazione di Origine Controllata e Garantita\u003c\/em\u003e (Denomination of Controlled and Guaranteed Origin) and the DOC denomination \u003cem\u003eDenominazione d'Origine Controllata\u003c\/em\u003e (Denomination of Controlled Origin).\u003c\/p\u003e\n\u003cp\u003eIn total, there are seventeen DOCG and DOC wines made in Piedmont. The five applicable to Nebbiolo are Barolo DOCG, Barbaresco DOCG and Nebbiolo d’Alba DOC (which must be made from 100% Nebbiolo) and Roero DOCG and Langhe Nebbiolo DOC (which must be made from at least 85% Nebbiolo).\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LangheMap_0ced5874-ccd1-4704-8851-8597023cfb1c_600x600.jpg?v=1696556901\" data-mce-style=\"margin-right: auto; margin-bottom: 16px; margin-left: auto; float: none; display: block;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e \u003cstrong\u003eDOCG and DOC Nebbiolo production zones in Piedmont\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarolo DOCG\u003c\/strong\u003e is perhaps the most famous Nebbiolo wine. Its name derives from the small town in the heart of the Barolo production zone, but it is produced in eleven communes around the larger hillside towns in the area. Barolo DOCG wines must be made from 100% Nebbiolo and must age in oak for at least 18 months with a total age time of 38 months before release. Barolo Riserva DOCG must \u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 18 months with a total age time of 62 months before \u003c\/span\u003ebeing released.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarbaresco DOCG\u003c\/strong\u003e is often described as more elegant than the more powerful Barolo, the 'queen' to Barolo’s 'king'. Barbaresco DOCG wines must be made from 100% Nebbiolo. The production zone is tiny, a third of the size of Barolo, and has less stringent regulations. Barbaresco DOCG wines must age in oak for at least 9 months with a total age time of 26 months before release. \u003cspan data-mce-fragment=\"1\"\u003eBarbaresco Riserva DOCG must \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eage in oak for at least 9 months with a total age time of 50 months before \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ebeing released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNebbiolo d’Alba DOC\u003c\/strong\u003e is produced between Barolo and Barbaresco. Near the two zones the wines are full-bodied and age very well. Further away, they’re delicate and best drunk young. This wine can also come from grapes from Barola or Barbaresco not quite up to heavenly standards, such as grapes from new vineyards in the famous hills or from less exalted vineyards. Nebbiolo d’Alba DOC wines must be made from 100% Nebbiolo and \u003cspan data-mce-fragment=\"1\"\u003emust age for at least 12 months before release. Nebbiolo d’Alba Superiore DOC wines must age in oak for at least 6 months with a total age time of 18 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eRoero DOCG i\u003c\/strong\u003es a little known zone just north of Barolo within the Langhe. Roero DOCG wines must be at least 95% Nebbiolo and must age in oak for at least 6 months with a total age time of 20 months before release. Roero Riserva DOCG must age in oak for at least 6 months with a total age time of 32 months before being released.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo DOC\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003efalls in (is a subset of) one of the largest wine zones in Piedmont, Langhe DOC. \u003c\/span\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Varietally focused wines can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one. Langhe Nebbiolo DOC wines can come from anywhere in the Langhe i.e. from any of the four zones above (Barolo, Barbaresco, Nebbiolo d’Alba or Roero). Langhe Nebbiolo DOC must be at least 85% Nebbiolo and al\u003cspan data-mce-fragment=\"1\"\u003elow for up to 15% of other indigenous grape varieties, such as \u003c\/span\u003esuch as Barbera and Dolcetto. In practice most are made entirely from Nebbiolo.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont_Nebbiolo_Serralunga_d_Alba_1024x1024.png?v=1716562793\" data-mce-style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Piedmont_Nebbiolo_Serralunga_d_Alba_1024x1024.png?v=1716562793\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eSerralunga d'Alba in Piedmont, where the Nebbiolo grape is king\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanghe Nebbiolo\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/langhe_nebbiolo_56bbc8d5-89bd-4507-a8dd-b507b8aee7d6_1024x1024.jpg?v=1716340648\" alt=\"Langhe Nebbiolo\" style=\"float: none;\" data-mce-style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/langhe_nebbiolo_56bbc8d5-89bd-4507-a8dd-b507b8aee7d6_1024x1024.jpg?v=1716340648\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cbr\u003eThe following text is taken from an article by Kevin Day titled 'First-Taste Guide to Langhe Nebbiolo' at www.openingabottle.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere are many ways to define \"fine wine\". Perhaps it is a wine that can age, or a wine that will increase in value. Maybe it is just a wine that is perfectly balanced and timeless. However, in terms of drinking culture, it is fairly straightforward: a fine wine is a wine people fuss over. They catalogue it, chart its vintages, obsess over when to open it, how to open it, whether to decant it, and at what exact temperature to serve it. If all this fuss has turned you off to fine wine - yet drinking well is still important to you - then allow Langhe Nebbiolo to step up to the plate.\u003c\/p\u003e\n\u003cp\u003eHailing from the iconic Barolo and Barbaresco zones of Piedmont, Italy (as well as numerous adjacent hillsides), this broad category of red wine showcases the earthy flavors of Nebbiolo with just a hint of the zone’s characteristic gravitas. It can hold its own at an important feast, yet be affordable enough for you to pick up a second or third bottle so no one goes thirsty. And its tannin profile is rarely severe enough to call for cellar-aging or decanting. Just pop, pour and indulge.\u003c\/p\u003e\n\u003cp\u003e\"Langhe Nebbiolo could be very, very light and very fresh,\" says fifth-generation winemaker Alfio Cavallotto of the eponymous Barolo estate. \"Or, as in our case, the wine is a fantastic wine for aging. So there are many, many different styles.\"\u003c\/p\u003e\n\u003cp\u003eBut, he cautions, \"it’s complicated.\" Complicated in a good way. Langhe Nebbiolo’s spectrum of styles stems from the diversity of the winemaking families that have come to define the region. Some are fiercely traditional. Some are experimental.\u003c\/p\u003e\n\u003cp\u003eIn the Langhe Hills, the grape reaches its most intense expression in the form of Barolo. The Langhe Nebbiolo category was designed to give producers a quicker-to-market Nebbiolo wine to sell while the bigger, bolder wines mature in the cellar. By its nature, it is more affordable for consumers.\u003c\/p\u003e\n\u003cp\u003eLet’s be honest: for all of its glory, Barolo and many top Barbaresco can be a bit of a bear in youth. Langhe Nebbiolo wines tend to be more focused on freshness and fruit, without entirely sacrificing the savory and earthy character that the grape (and the region) is known for. You won’t be laying these wines down in your cellar (though you certainly could with some), but you are likely to be drinking them more often given their cost. And as far as dinner guests go, they’re delightful company.\u003c\/p\u003e\n\u003cp\u003eThe first thing to know about these wines is what the word Langhe refers to - a series of captivating hills rising south of the city of Alba. Its name is a derivation of \"tongues\", likely because of their ridge-like shape.\u003c\/p\u003e\n\u003cp\u003eIt is in the Langhe that we find the small villages of Barolo and Barbaresco, and the protected appellation-based wines in their name. Made from the beguiling Nebbiolo grape, these highly refined wines can age for decades. Their singularity and complexity have resulted in international acclaim, as well as high prices. Protecting the brand behind these village names are some of the most stringent regulations in Italy. For example, Barolo requires 38 months of aging with 18 of those months spent in an oak vessel.\u003c\/p\u003e\n\u003cp\u003eThese are not wines that you typically open at release. In order to tease out their details and optimize your sensory experience, anywhere from five to 10 to 20 years of cellaring the wine is ideal. Which begs the question: what should we drink in the meantime?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe role of Langhe Nebbiolo in Barolo and Barbaresco\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlfio Cavallotto explained to me that before the creation of the Langhe DOC, producers within the Barolo and Barbaresco zones were more limited in their production options, particularly with their younger vines of Nebbiolo. Young vines can be more vigorous and fruity, but - as Cavallotto noted - they often do not yield the proper structure for Barolo. Replanting vines is a necessity at times, but growers in the area were faced with two unsatisfying options: wait 10 to 15 years to use the fruit from their plantings or have a less-structured final wine. \u003c\/p\u003e\n\u003cp\u003eIt quickly became apparent that a so-called \"second wine\" category was needed. Popularized in Bordeaux but adapted for use in places like Montalcino, a second wine is essentially a simpler, more quenching version of a prestige wine. Often, they rely on the fruit from younger vines or slightly less-than-ideal vineyard exposures. As the wine industry grew increasingly international in the 1990s, Barolo and Barbaresco winemakers saw a need for such a wine. However, they had another hurdle to clear: few people even knew about Nebbiolo’s varietal character. They may have known about Barolo, and in some cases Barbaresco, but not the grape that made them.\u003c\/p\u003e\n\u003cp\u003e\"I remember in the 1980s and ’90s it was very, very difficult to sell Nebbiolo outside of Italy in the foreign markets,\" Alfio recollected, speaking of the varietally labeled wines. \"But after a while, some customers began to taste some [Langhe Nebbiolo] and they said 'oh wow.' It’s not Barolo, but it is a food wine. It is very approachable, very drinkable.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Appellation Rules\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePiedmont is fiercely committed to the idea of appellations of origin. Producers simply don’t freestyle here like they sometimes do in Tuscany, Sicily or Veneto. As a result, Piedmont does not have an IGT wine category.\u003c\/p\u003e\n\u003cp\u003eThat said, the winemakers are not stuck-in-the-past either. As Barolo and Barbaresco began to achieve international fame in the 1980s and 1990s, several other needs emerged for local producers — beyond just what to do with younger vines in Barolo and Barbaresco. Awash in red wines from local, little-known grapes, the temptation to diversify with international varieties — particularly whites like Chardonnay, Sauvignon Blanc and Riesling — prompted calls for new denominations.\u003c\/p\u003e\n\u003cp\u003e\"For us producers, we should be free to make what is the best thing,\" Alfio stated.\u003c\/p\u003e\n\u003cp\u003eIt was with this in mind that the Langhe DOC was created in 1994 to give winemakers more latitude with their winemaking, while preserving the tradition of not only the Barolo DOCG and Barbaresco DOCG, but also Barbera d’Alba DOC and Dolcetto d’Alba DOC.\u003c\/p\u003e\n\u003cp\u003eThe Langhe DOC covers 54 communes of the Langhe and Roero hills. Rosso and Bianco designations refer to blends, while varietally focused wines (a minimum of 85% from a single grape) can include the name Langhe plus the grape. All told, there are 23 different forms of Langhe wines with Langhe Nebbiolo being just one.\u003c\/p\u003e\n\u003cp\u003eHere’s where it gets complicated for consumers. There already existed a category for non-Barolo\/non-Barbaresco Nebbiolo wines: the Nebbiolo d’Alba DOC. Created in 1970, it was intended for producers with quality Nebbiolo vineyards outside the two prestigious zones. With the creation of Langhe Nebbiolo, these producers suddenly had two paths to pursue: follow the more stringent aging requirements for quality of the Nebbiolo d’Alba DOC, or go with the increasingly more recognized (but more open-ended) regulations of Langhe Nebbiolo DOC.\u003c\/p\u003e\n\u003cp\u003e\"In the last 10 years, I think that Langhe Nebbiolo - in my opinion - has become much more important than Nebbiolo d’Alba,\" notes Alfio Cavallotto, adding that the evolution in quality for the former has largely negated the intent of the latter’s more stringent rules. \"I suspect that in the future we will have just one denomination - Langhe - for everybody.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe spectrum of taste in Langhe Nebbiolo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne way in which the quality revolution of Langhe Nebbiolo has eclipsed that of Nebbiolo d’Alba lies in terroir. Since Langhe Nebbiolo fruit can come from Barolo and\/or Barbaresco vineyards, the wines can essentially be \"“declassified\" versions. But what exactly does that mean?\u003c\/p\u003e\n\u003cp\u003eBarolo draws its magic from 170 designated vineyards, while Barbaresco is smaller, and contains 66 named geographical units. These vineyards are mostly planted to Nebbiolo, but there are some exceptions. Since this grape is particularly terroir-sensitive, winemakers have a lot of options to choose from depending on each plot’s sun exposure, drainage and most importantly — for purposes of Langhe Nebbiolo — vine age. As we noted above, the younger vines (typically under 10 years of age) have an exuberance to their fruit that matches better for Langhe Nebbiolo. Meanwhile, the older vines tend to give lower yields but high concentration, more structure and complexity. (Note: Winegrowers are not obliged to use only young-vine fruit in Langhe Nebbiolo. They have the latitude to select older vines if they choose, but typically they are reserved for the highest-level wines).\u003c\/p\u003e\n\u003cp\u003eThis would be the first scenario in which Langhe Nebbiolo could function as a declassified Barolo (or Barbaresco, for that matter). The producer simply harvests and vinifies the younger vines separately.\u003c\/p\u003e\n\u003cp\u003eThe second aspect is what occurs in the winery, and here is where we find the spectrum of Langhe Nebbiolo stretching. Some producers will allow the grapes to macerate for a short time, then allow the wine to settle in a neutral vessel, such as a stainless-steel tank. The aim? Fruity tones, freshness and a softer texture. In other words, easy consumption.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, other winemakers - such as Cavallotto as well as Vietti and Produttori del Barbaresco, to name just a few - will employ the same extended-fermentation technique (anywhere from 14 to 30 days) that they would use for their Barolo or Barbaresco. The goal here is to extract Nebbiolo’s structure and aromatic complexity as much as possible. Usually, a producer who has chosen this path will also aim to age the wine in an oak vessel of some kind to allow the wine’s piercing acidity and pronounced tannins some time to evolve. New oak and American oak are generally avoided for this reason: they impart too much oaky personality to an already structured wine.\u003c\/p\u003e\n\u003cp\u003eWhen I asked Alfio why they chose to make such a structured version of Langhe Nebbiolo, his response was matter of fact.\u003c\/p\u003e\n\u003cp\u003e\"We are a very historical, old family and we are exactly in the center of Barolo. Speaking about Nebbiolo for us …\" He paused and shrugged a bit, \"Nebbiolo is a Barolo.\" In other words, what other style could they possibly make that said anything genuine about them? But he also noted that their lack of vineyard holdings outside Barolo - and even their lack of less-than-prime vineyards inside Barolo - led them to this identity.\u003c\/p\u003e\n\u003cp\u003e\"Probably my father and uncle - also my grandfather - they weren’t so great businessmen. We have always been farmers and have never wanted to grow the business much.\"\u003c\/p\u003e\n\u003cp\u003eAnd in many ways, that statement defines the spectrum of Langhe Nebbiolo most precisely. Some are borne out of business ambition and a desire to round out a portfolio of wines. Others are merely a place to bottle the younger grapes from the area’s signature terroir.\u003c\/p\u003e\n\u003cp\u003eIn fact, I believe that no other wine in the area transmits the identity of these families more quickly and easily than their Langhe Nebbiolo. For all their majesty, Barolo and Barbaresco take ample time and study to fully appreciate. That’s what makes them so compelling, so irresistible and yes, even so maddening. In short, that’s what makes them a fine wine.\u003c\/p\u003e\n\u003cp\u003eBut in the space between those bottles, I’m glad we have Langhe Nebbiolo to play with. It’s a way of getting to know the winemaking families of the Langhe.\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bel_Colle_Family_1024x1024.png?v=1716683684\" data-mce-style=\"margin-bottom: 16px; float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bel_Colle_Family_1024x1024.png?v=1716683684\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eThe Bosio family, owners of Bel Colle: Valentina, Valter, Rosella and Luca (left to right)\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCantina Bel Colle is located in the small village of Borgo Castagni, a few minutes out of Verduno on the road to La Morra, in a spectacular panoramic position on the hills of Langhe. This is one of the most fascinating areas of Piedmont, characterized by undulating hills planted with vineyards that are tinged with the warmest colours in autumn, forests and ancient villages.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBel Colle was established in 1978 by Giuseppe Priola and brothers Franco and Carlo Pontiglione, who chose to invest in Verduno, which at that time was a peripheral territory. It was a far-sighted choice, as under the leadership of enlightened oenologist Paolo Torchio from 1980 to 2015, Bel Colle became one of the most important wineries in Verduno and the first producer of Verduno Pelaverga.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the 1990s, Bel Colle chose to invest in the native red grape varieties of the Langhe: Nebbiolo, Barbera and Dolcetto. In addition, Bel Colle also gave space to the native white grape varieties: Arneis, Roero’s princely variety, Nascetta, a rare indigenous variety of Novello and Favorita. Belle Colle under Paolo Torchio was renowned for producing clean, highly elegant wines with finesse and an austere femininity.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBel Colle was acquired by Valter and Rossella Bosio in 2015. The Bosio family, originally from Santo Stefano Belbo, has been producing wine for four generations since they planted their first vineyard in Valdivilla. Today it is Valter and Rosella, together with their son Luca and his wife Valentina, who run the company (refer to photo above). The winery is led by Luca Bosio and fellow oenologist Mario Albrito. Luca, the fourth generation of the family, has the courage to take new paths and expand the vineyards. On the other hand, Mario, a Langhe wine veteran of over 40 years, brings all his experience in the area to the table. Together they make a formidable team. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe winery cultivates 10 hectares of vineyards across Barolo, Roero, Barbaresco, the Langhe Hills and the area around Asti. Winemaker Luca Bosio practises sustainable viticulture and abstains from the use of any synthetic treatments, with all vineyards prepared organically and worked by hand.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBel Colle's vineyards include two of the most prestigious Geographical Mentions (MGAs) in Barolo, Monvigliero in the Commune of Verduno and Bussia in the commune of Monforte d’Alba - which produce Barolo DOCG Monvigliero and Barolo DOCG Bussia respectively. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the hills of Barbaresco, Bel Colle has vineyards in Pajorè MGA in the Commune of Treiso and the Gallina MGA in the Commune of Neive – which produce Barbaresco DOCG Pajorè and Barbaresco DOCG Gallina respectively.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBelle Colle is the largest producer in Piedmont of Verduno Pelaverga DOC, a wine that rose to cult status in the mid-2010s. Made from the rare Pelaverga Piccolo grape, the Verduno Pelaverga production area is confined to just over thirty hectares - slightly more than 25 are in Verduno, 4 hectares are in Roddi and 1.6 hectares are in La Morra. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Alba area produces Langhe Nebbiolo DOC, Barbera d’Alba DOC and Dolcetto d’Alba DOC, the hills of Roero produce Nebbiolo d’Alba DOC, and the hills of Bionzo produce Barbera d’Asti DOCG.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFor the white wines, the vineyard of Turna Lunga in Santo Stefano Belbo produces Moscato d’Asti DOCG Turna Lunga, the hills of Roero produce Roero Arneis DOCG, the Commune of Novello produces Langhe Nascetta DOC and the hills of Langhe and Roero produce Langhe DOC Favorita.\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Bel Colle Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bel_Colle_Vineyard_1024x1024.png?v=1716726460\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bel_Colle_Vineyard_1024x1024.png?v=1716726460\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eBel Colle cultivates 10 hectares of vineyards across Barolo, Roero, Barbaresco, the Langhe Hills and the area around Asti. Winemaker Luca Bosio practices sustainable viticulture and abstains from the use of any synthetic treatments, with all vineyards prepared organically and worked by hand. Bel Colle's vineyards include three prestigious Geographical Mentions (MGAs); Monvigliero and Bussia in Barolo and Pajorè in Barbaresco.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eMonvigliero, Comune di Verduno\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAn MGA of Barolo, Monvigliero has always been considered the \"Grand Cru\" of the commune of Verduno, as well as one of the most prestigious vineyards of the entire appellation. The vineyard is a natural amphitheatre facing southwest characterized by a particularly dry climate and light, loose soils that push the vines to give their best. Barolos from here are prized for their finesse and elegance.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eBussia, Comune di Monforte d’Alba\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAn MGA of Barolo, Bussia is the most famous vineyard in Monforte d’Alba and has only recently been included among Bel Colle’s cultivation plots. Bel Colle's section of the vineyard is one of the highest, near the village of the same name, with excellent south-southwest exposure. Here the Nebbiolo vineyard reaches unparalleled heights of intensity and elegance. The marly soils meet a limestone matrix that expresses complex, sumptuous and excellent structured Barolo, with a slight savory note that enhances its freshness.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003ePajorè, Comune di Treiso\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAn MGA of Barbaresco, it is one of the appellation’s most renowned crus. It enjoys a well-established reputation thanks partly to the cult wines of Giovanni Moresco (now almost unobtainable). The rows have a very steep, almost terraced layout that enhances the excellent south and southwest exposure. Soils, elevations and exposure produce classic and elegant structured Barbaresco that is well delineated and beautifully balanced.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eBorgo Castagni, Municipalities of Verduno and La Morra \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe vineyards of Borgo Castagni include the plots that extend around the Bel Colle winery, on the border between the municipalities of Verduno and La Morra. They are divided between two Barolo MGAs, those of Neirane in Verduno \u003cspan style=\"mso-spacerun: yes;\" data-mce-style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eand Castagni in La Morra. The west-facing exposure, cool climate and good altitude express the wines unique olfactory array of intensity and persistence, marked by good freshness. Excellent structure is combined with extreme elegance. A peculiarity of Borgo Neirane is the presence of clay-limestone soils, characterized by veins of chalk, which give the Verduno Pelaverga wine produced here excellent aromatic breadth and sapidity.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eTurna Lunga, Santo Stefano Belbo\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTurna Lunga is a magnificent vineyard in Valdivilla, a hamlet of Santo Stefano Belb. The vineyard is located on one of the most spectacular ridges of the eastern Langhe and is planted entirely with Moscato. The very steep slope of Turna Lunga, around 35 percent, means the plot demands a huge amount of laborious manual labour. The resulting single vineyard Moscato d’Asti DOCG Turna Lunga is extremely elegant, fresh and balanced, sweet yet never cloying.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eBionzo, Astigiano (area around Asti)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBelle Colle produces its Barbera d’Asti from a one hectare vineyard of Barbera in Bionzo, a small town overlooking the Tinella Valley which divides the hills of the eastern Langhe from the Monferrato Astigiano. The rows rise in a hot, well-exposed area that is extremely dry, inducing the clusters to ripen early and have great concentration. The resultant Barbera d’Asti Superiore DOCG Nuwanda is a single vineyard, full-bodied and alcoholic wine of great power which still preserves the acidity of the Barbera grape variety.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45600155795697,"sku":null,"price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bel-Colle-Langhe-Nebbiolo-DOC-2023.jpg?v=1729056303"},{"product_id":"the-king-i-fiano-2021","title":"The King \u0026 I Fiano 2021","description":"\u003cp\u003eSanta \u0026amp; D'Sas is a collaboration between two winemaking families - Santarossa \u0026amp; Di Sciascio. With a shared Italian cultural heritage and with strong links to the King Valley, it's no surprise they produce a range of delicious Italian varietals that offer sensational value for money. Fiano, arguably the greatest white wine of Italy, is an ancient grape variety with its heartland in \u003cspan class=\"Yjhzub\"\u003eCampania, Southern Italy\u003c\/span\u003e. It is \u003cspan\u003erecognized for its unique nutty flavor profile,  textural mouthfeel, high acidity and ability to age.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The 2021 Fiano is a textured wine with honeysuckle and fleshy stone fruit characters soaring throughout. It is vibrantly fresh, with a supple mid-palate, and zesty citrussy acidity on the long palate. All class. The price makes it a steal.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFruit for The 2021 King \u0026amp; I Fiano was hand picked and whole-bunch pressed. Just over half (55% ) was pressed directly to a combination of old French puncheons (300L \u0026amp; 500L) and oak foudre (2800L) for fermentation and maturation for 9 months on lees. The balance was pressed directly to stainless steel (40%) and concrete (5%). Wild yeasts were used to initiate fermentation and cultured yeasts added when a specific, lower alcohol level was reached.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"The 2021 Fiano is a textured wine with \u003cspan\u003ehoneysuckle and fleshy stone fruit characters soaring throughout. \u003c\/span\u003e\u003cspan\u003eIt is vibrantly fresh, with a supple mid-palate, and zesty citrussy acidity on the long palate. \u003c\/span\u003eAll class. The price makes it a steal.\"  \u003cstrong\u003eNick Munday, Canterbury Wines - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Canterbury Wines\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":47723055481073,"sku":null,"price":21.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-King_I-Fiano-2021_0f5b0296-b553-4548-85a1-5e8db47a44db.jpg?v=1769564350"}],"url":"https:\/\/canterburywines.au\/collections\/vinnie-brad-wedding.oembed","provider":"Canterbury Wines","version":"1.0","type":"link"}