Showing all 3 results

• Red Wine

  2018 Rod and Spur Shiraz-Cabernet, Rockford

  £5200

  This incredible blend of Shiraz & Cabernet Sauvignon is a uniquely Australian blend that pays homage to the great Aussie wines of yesteryear.    With plenty of sweet spice and brambly black fruit comes a concentrated blackcurrant and vanilla aroma following on to a rich, full-bodied palate. The flavour is full of crunchy black fruit with soft tannins, refreshing acidity and subtle vanilla sweetness.

  The name Rod & Spur acknowledges the contribution of Rockford’s growers who spend the cold Barossa winters hand-pruning their vines in the traditional rod and spur method. This wine is a return to the great Australian reds of the 1950’s and 60’s, when Shiraz and Cabernet Sauvignon blends dominated the premium market. This very Australian wine is not common in any other region of the world.

  Like all Rockford reds, the grapes for this wine go through a 1880’s Bagshaw de-stemmer, are open fermented and then gently basket pressed. All components are aged separately in a combination of seasoned American and French oak hogsheads and large oak casks for two years. This allows the tannins to soften and colours and flavours to consolidate, before being bottled under the highest quality cork.

  The 2018 vintage was described by Rockford’s winemaking team as ‘One of those years when things just fell into place. Despite the season being one of the driest in many decades, it lacked any prolonged heat waves or significant rainfall events. The Eden Valley Shiraz components, in particular, were standout in the warm dry conditions. The 2018 wines have striking colours, outstanding structure, richness and mouthfeel.

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• Red Wine

  2012 ‘The Caley’ Cabernet & Shiraz, Yalumba

  £22400

  This is the first vintage of Yalumba’s Cabernet/Shiraz-based flagship wine, The Caley.  Named after Fred Caley Smith, grandson of Yalumba founder Samuel Smith, who was a horticulturist that had a profound impact on the development of Yalumba’s vineyards. In the early 1890’s he spent 18 months trekking across the USA, Britain, Europe, the Middle East, India and Sri Lanka, observing and reporting on scientific and horticultural developments. His detailed letters, sent home every few days, underpinned the way the vineyards were managed and laid the foundations of sustainable viticulture at Yalumba today.

  At the time of blending, the winemaking team made the following tasting notes … Deep garnet red in colour, fruit is at the core of the bouquet, all red and black currants – overlaid with savoury herbs, green spices, cedar and pipe tobacco. The palate is of sophisticated precision with a refined line. Long and textured it captures the concentrated flavours and presents them with a silken grace. Under all that supple, fleshy muscle, the wine has a strong spine, structured to last and last.

  The Caley has been sourced from three outstanding vineyards of the Coonawarra and Barossa regions. The Ming D block of the Yalumba Coonawarra vineyard provides 52% of the Cabernet Sauvignon of the blend. This 2.7ha plot was planted in 1992 with two clones of Cabernet Sauvignon selected for structure and depth of flavour. This block differs from the ubiquitous Coonawarra terroir, with a higher content of clay than the other blocks on The Menzies Estate. The Shiraz is sourced from the Burgemeister “Linke Block” between Nuriootpa and Angaston. Planted in 1901, these Shiraz vines run east-west and are on a single wire trellis. The soil is a red-brown earth in the Light Pass loamy fine sand family. There is also a component that comes from the 1971 Yalumba Horseshoe Block in Eden Valley.

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• Red Wine

  2012 ‘The Caley’ Cabernet & Shiraz, Yalumba – Magnum

  £47500

  This is the first vintage of Yalumba’s Cabernet/Shiraz-based flagship wine, The Caley.  Named after Fred Caley Smith, grandson of Yalumba founder Samuel Smith, who was a horticulturist that had a profound impact on the development of Yalumba’s vineyards. In the early 1890’s he spent 18 months trekking across the USA, Britain, Europe, the Middle East, India and Sri Lanka, observing and reporting on scientific and horticultural developments. His detailed letters, sent home every few days, underpinned the way the vineyards were managed and laid the foundations of sustainable viticulture at Yalumba today.

  At the time of blending, the winemaking team made the following tasting notes … Deep garnet red in colour, fruit is at the core of the bouquet, all red and black currants – overlaid with savoury herbs, green spices, cedar and pipe tobacco. The palate is of sophisticated precision with a refined line. Long and textured it captures the concentrated flavours and presents them with a silken grace. Under all that supple, fleshy muscle, the wine has a strong spine, structured to last and last.

  The Caley has been sourced from three outstanding vineyards of the Coonawarra and Barossa regions. The Ming D block of the Yalumba Coonawarra vineyard provides 52% of the Cabernet Sauvignon of the blend. This 2.7ha plot was planted in 1992 with two clones of Cabernet Sauvignon selected for structure and depth of flavour. This block differs from the ubiquitous Coonawarra terroir, with a higher content of clay than the other blocks on The Menzies Estate. The Shiraz is sourced from the Burgemeister “Linke Block” between Nuriootpa and Angaston. Planted in 1901, these Shiraz vines run east-west and are on a single wire trellis. The soil is a red-brown earth in the Light Pass loamy fine sand family. There is also a component that comes from the 1971 Yalumba Horseshoe Block in Eden Valley.

  Purchase & earn 475 points!Add to Basket