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The wine is a blend of Garnacha, Syrah and Monastrell sourced from the rising star Valencia DO, and has been made by award-winning winemaker Victor Marqués at the state-of-the-art Bodegas Murviedro. Unoaked and fermented in stainless steel, this wine is all about freshness and capturing the essence of the Valencian sunshine.
This wine has aromas of black fruits, vanilla and toasted almonds, with a rich and rounded palate. It will pair beautifully with grilled meats, stews or cheese.
A beautiful crimson-purple, edging toward a purple hue. On the nose, we find tomato leaves, violets and red fruits. It’s medium-bodied with more of those red fruits, pomegranate, and rhubarb. A little on the ripe side, with some green edges. There’s some lovely, beautiful crisp acidity. A gloriously dry finish. Velvety tannins envelop the wine. Light easy-drinking in its youth. With time, this wine will become a showstopper.
The Name: During the vine pull scheme in the 1980s, d’Arry Osborn refused to remove his old grenache vineyards. Today d’Arenberg is the keeper of nearly one-third of McLaren Vale’s old bush vine grenache, earning the title of ‘Custodian’ of the variety.
The wines of Jim Barry are renowned throughout the wine world as icons of Clare Valley, voted ‘2020 Winery of the Year’ at the Halliday Wine Companion Awards they produce highly acclaimed and award-winning wines year in and year out. Having some of the best vineyards in Australia also helps! This 2017 Shiraz made by Tom Barry, the talented grandson of Jim Barry, has rich dark berried fruit character that is layered with hints of spice and violet. Great structure on the palate with elegant savoury tannins enveloping the fruit through to an everlasting finish.
It’s an absolute bargain of a wine and illustrates why they won the James Hallidays Winery of the Year Award in 2020.
This richly coloured wine offers opulent notes of dark berried fruit and blueberry, with nuances of black pepper, fine cocoa and vanilla. Showing lovely balance, the ripe fruit is enveloped in elegant tannins through to a lingering finish.
The winemaking philosophy at Oak Ridge honours the importance of finding balance between the land and the makers, beginning first with growing quality grapes. Maggio has become part of the Lodi Rules initiative, which guides sustainable farming practices. Created by farmers it was initially launched as a grassroots educational integrated pest management programme in 1992. Recognising the importance of the ecosystem and biodiversity in the vineyard, it includes pest management initiatives, such as introducing natural predators, which minimises the risks to birds, bees, water and people. Water is carefully managed to ensure efficiency and waste is limited. The soils are treated with organic matter and are cultivated to maximise water penetration to sustain the vine’s roots. As a result the grapes are concentrated with flavour, which translates into fruit-forward, expressive wines.
A richly flavoured wine with aromas of smooth, ripe red and black fruits complemented by chocolatey flavours. Structured with a velvety texture, this wine has great concentration and complexity.
The Pegões vineyard is located between two Nature Reserves: the Tagus estuary to the Northwest and the Sado on the Southwest. To the east are the Arrabida hills and to the west the Alentejo province’s clays. The unique soil here is named “Pliocenico de Pegões”. It is a sandy soil formed over millions of years by sand transported by the rivers Tagus and Sado. It is this Mediterranean climate and soil combination that creates this unique Pegões terroir.
Ernst Gouws, the jovial patriarch of the Gouws family and winemaker extraordinaire, firmly believes in the French philosophy that the quality of the wine is inextricably linked to the origin of the vineyards and its terroir. Grapes are therefore hand-harvested from site-specific vineyards around the town of Stellenbosch, which is world-famous for producing quality, fruit-driven wines.
The grapes for this 2017 Pinot Noir are grown on the West Coast, just three miles from the sea, where the vineyard overlooks the Atlantic Ocean. The revitalising sea-breezes create balancing freshness in the grapes, which is showcased in this beautifully composed Pinot Noir.
The translucent ruby colour of this wine is typical of the variety. Subtle aromas of fresh raspberries, cherries and tilled earth combine with a hint of baking spice. The palate is elegant, with a delicate and silky tannin structure. The wine is beautifully balanced with lingering flavours of tobacco and wild mushrooms on the finish.
The delicate nature of this wine is a perfect match for smoked trout or salmon. It will also pair well with charcuterie, ham and other cold meats served with patés and terrines.
Quinta de Quercus winemaker Sam Harrop produces single vineyard and parcel wines from 44 hectares of high-altitude, sustainably grown vineyards in central Castile. This 2017 Quinta de Quercus is a single-vineyard wine made from the hillside plantings of 30-year-old Tempranillo.
In the glass, it has intense aromas of ripe blackberries that are enhanced by subtle herbal notes and refined layers of oak spice and clove. Full-bodied and concentrated, yet juicy and vibrant, this wine delivers a beautifully textured palate of velvety, finely-knit tannins and a precise, long finish. This wine is age-worthy and will drink very well into the late 2020s.
The grapes are grown in a single parcel called Viña Ocaña, which is the oldest vineyard plot on the Quinta de Quercus estate. Situated at 800 metres above sea level, the altitude imparts a distinct freshness to the wine. The warm days are tempered by cool nights and this temperature difference helps to retain the acidity in the grapes balancing the concentrated flavours.
Mount Pleasant, based in the Hunter Valley, was established in 1921 by the legendary winemaker Maurice O’Shea, from 16.3 hectares of adjoining parcels of land, which he named Mount Pleasant.
Inspired by the first visit of a reigning monarch to Australia in 1954, Mount Pleasant ‘Philip’ Shiraz is the personification of a distinguished family history dating back more than 130 years. Made in an authentic Hunter Shiraz style, this complex wine is crafted from small parcels cultivated in the premium subregion of Pokolbin in the Hunter Valley.
Ample notes of fresh red and black berried fruits, subtle oak spice and hints of blueberry lead to a beautifully balanced palate with finely woven tannins and impeccable length.
The Reserve Coonawarra Cabernet has an impenetrable black colour with a vibrant garnet hue. The aromas are powerful and complex with a wealth of fruit ranging from ripe blackcurrant and blackberries with hints of nutmeg and cinnamon. The rich and harmonious palate displays abundant flavours of prune, plum jam and mint, underpinned by fine toasty French oak and defined by a soft yet dense tannin profile.
The grapes come from two parcels of fruit within the same vineyard, in the prized Terra Rossa region of Coonawarra. One block is on a slightly more elevated area of the vineyard, which produces more subtle fruit characters. The warm days are moderated by off-shore breezes and the rich red loam over free draining limestone soil is the foundation for the Coonawarra’s justified reputation for producing premium quality Cabernet Sauvignon grapes.
White WineEstablished in 1860, Tahbilk is a historic family-owned winery, renowned for its Shiraz, Cabernet Sauvignon and of course their Marsanne! Marsanne is one of the world’s rarest grape varieties originating in the Northern Rhone & Hermitage regions of France it is grown in only 3 other countries, Australia, America & Switzerland. Tahbilk holds the largest and oldest single holding of the variety in the world.
In this 2017 vintage the complexity that comes with age, shines through with lifted honeysuckle and toasty notes on the nose. The rich and honeyed palate is brimming with lemon citrus fruits and finishes with a chalky, mineral freshness.
Tahbilk’s history with Marsanne is traced back to the 1860s with the sourcing of ‘White Hermitage’ cuttings from the ‘St Hubert’s’ Vineyard in Victoria’s Yarra Valley. The grape was Marsanne and although none of these plantings has survived, the Estate still produces Marsanne from plantings dating back to 1927.
Tahbilk Shiraz is sourced from nearly 30 hectares of vines planted at various times from the 1930s through the early 2000s. Made using traditional Tahbilk techniques; fermentation takes place in 150 + year old open vats, before maturation in French and American oak for 18 months before bottling. The resultant releases are noted as being fruit-driven wines of much flavour and substance, proven over the years to develop added character when cellared. Varietally expressive with ample plum and blackberry fruits, there is warm earth and spicy savouriness that immediately appeals with a backbone of fine, opulent tannins and a rich, persistent finish.
Tahbilk’s vineyards are grouped along the banks of the Goulburn River, a branch of it which flows through the estate. The vines are grown at around 134 metres elevation of gently undulating and flat terrain. The soils are sandy loam with ferric oxide content, which vary from very fine sand near the anabranch to denser loams on the plains. Tahbilk has Shiraz vineyards dating back from the 1860s to the 1990s. The oldest surviving block is the ‘1860 block’; planted on its own roots in sandy soils, which has made it impossible for phylloxera to colonise the vine roots.
Frankland Estate is one of Australia’s most renowned and isolated wineries, established in 1988 by Judi Cullam and Barrie Smith. The winery is fully organic, and their Isolation Ridge vineyard is regarded as one of Australia’s iconic vineyard estates.
The Frankland Estate Shiraz 2017 is a sensory journey that indulges the palate with its luxurious flavour. As you pour it into the glass, the room fills with the elevated aromas of liquorice, black cherry, scorched earth, dried meats, smoky cedar, black olives and black pepper. The palate is generously weighted with rich dark plum, liquorice and black cherry fruits, accompanied by elements of smoked meat, scorched earth, spicy cedar and pepper on the back half, creating a symphony of flavours. The finish is long and mouthwatering. Drink Now to 2032
Valencian winemaker Víctor Marqués has crafted a fabulous wine using organic, biodynamic and sustainable principles. It opens in the glass with intense aromas of tropical fruit with notes of vanilla and roasted flavours. Full-bodied on the palate, soft and silky texture, well-integrated acidity. Intense notes of pineapple and vanilla with a very long finish. This Chardonnay has a great character and an impressive length.
After whole bunch pressing the wine ages on its lees for five months in French oak which adds subtle vanilla and toasty notes to the intense tropical pineapple flavours and aromas.
Casa Lo Alto Manzán is made from Bobal, a grape that is increasingly attracting the attention of wine consumers. Most people have never heard of Bobal, and yet it is the second most planted red grape variety in Spain, second only to Tempranillo! Traditionally used in bulk wine production it is no finding it feet as a standalone wine and as the muse of exceptional winemakers such as Casa Lo Alto’s Valencian winemaker Víctor Marqués. Using organic, biodynamic and sustainable principles he has crafted this stunning Bobal from three vineyards planted between 1940 and 1965.
Casa Lo Alto Manzán 2017 is a fluid red wine with light herbaceous aromas and Incisive red fruit. On the palate, it is fresh and fruity, with medium acidity and mouthwatering dry tannins. This really is such a pure and joyful wine and deserves your attention!
Interesting facts: The vines are planted bush-style in order to save water and protect them from over-exposure to the sun. In the soil, which is calcareous clayey and poor in organic matter, the use of chemical products is avoided and biodynamic preparations are used. In the winery, the grapes are destemmed but not pressed. Once they arrive, they undergo spontaneous fermentation with native yeasts. After pressing the juice is then decanted into barrels to rest on its lees for approximately 10 months.
