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(France, Bordeaux, Blaye Côtes de Bordeaux)

Revision 1; edited by lvjohn on 6/15/2019

Grape varieties
50% Sauvignon,
50% Sémillon


Biodynamic since 2000, double Guyot pruning, spontaneous winter grass cover, soil tillage during the spring. Treatments combining small quantities of Bordeaux mixture with herbal teas such as horsetail or nettle.

8 000 bottles
Yield 30 hl/ha
Average age 12 years
Winemaking Fermentation using yeast native to the estate, 40% fermented in new barrels, the remainder in concrete vats. Harvesting by hand in crates very early in the morning to preserve freshness, with the afternoon devoted to gently pressing the grapes. Maturation for six months with regular yeast stirring. Slight dose of sulphur added to the must, followed by another before bottling. Total SO2: 35 mg/l. Bottled on a fruit day of the biodynamic calendar. Certification Organic, biodynamic, vegan.

(Spain, Aragón, Cariñena)

Revision 2; edited by zinfandel601 on 6/15/2019

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 6/15/2019

Mildara’s Alexander’s Blend
In these days of technoligical enlightenment it’s hard to credit that we are beginning to make better wine by ignoring it. Sophisticated equipment may well lie idle while winemakers scrub down old equipment that hasn’t been used in decades, or else shun the principles drubbed into them throughout their erstwhile winemaking education. Robert Drouhin, the proprietor of one of the great Houses in Burgundy, Joseph Drouhin, says that in only the exceptionally bad years will his full resources of technology come into play – otherwise the wines will be made with basic, traditional techniques, albeit monitored exceptionally carefully.
The same thing is happening back here. The traditional Australian vineyard layout is being replaced by more old-fashioned and closer plantings. In our wineries technology has developed to such a dramatic extent that it has been hard to imagine what they’re going to think of next. But the answer has again been ridiculously simple. We have looked back to the past. It’s extraordinary to consider that many of the state-of-the-art Australian red wines are made with French techniques that date back before Australia was even discovered.

Gavin Hogg, winemaker at Mildara’s Coonawarra winery, is one of several Australian winemakers who have dared almost to turn their backs on much of the recent advances in red wine production, to revive an ancient methodology possibly not seen in Australian this century. The results, in the form of the Mildara Alexander’s Blend, speak for themselves. One of the new ‘first growth’ Coonawarra reds, with which I rate Lindemans’ ‘Pyrus’, Petaluma’s ‘Coonawarra’, Wynns’ John Riddoch and the Katnook Estate Cabernet Sauvignon, the Alexanders’ strikes me as one of the most innovative examples of the ‘Bordeaux blend’ made in the country.

Gavin Hogg has gone to exhaustive length to achieve complexity in this wine. Four different grape varieties, four different sources of French oak cask, several variations in fermentation techniques have created a wine of remarkable complexity and completeness of structure. At the moment the wine is soft, voluptuous and appealing, with extraordinary depth of fruit. In ten years it will be just as impressive, with perhaps further years of development required before reaching its peak.

What has Gavin Hogg done, and how has he done it? For a start, let’s think about fermentation techniques. Australian wine is made conventionally by allowing the mixture of juice, skins and seeds known as ‘must’ to ferment until around three-quarters of the way to dryness before pressing, after which it is left to ferment without skins, like a white wine. This means that the tannins extracted are those of the skins themselves, which are frequently harsh and bitter.

It is a traditional practice in Bordeaux to allow the wine to completely ferment to dryness, and then waiting some before pressing. This gives the wine a chance to extract the softer, finer tannins from the seeds of the grapes and from the wooden casks into which it is subsequently stored. The result is a more-integrated wine, with softer tannins, although they might be present to a greater degree than with the usual Australian technique. The wines are consequently more approachable when young, for they lack the rasping nature of aggressive tannin. Their superior balance and integration usually allows for a longer period of cellaring and generally improved longevity.

Gavin Hogg is the first Australian winemaker I have heard of who uses the old custom of packing the inside of his fermenter with bundles of vine canes around the valves, over which the ferment flows when he pumps wine out and over the top of the tank during fermentation to extract colour from the skins. This allows a small degree of oxidation, which is believed to be useful in stabilising wine colour.

However, it is in his handling of the different components of the wine in oak casks that Gavin Hogg interests me most. All the possible components of the Alexanders’ are kept separate throughout their maturation in oak. These entail the different grape varieties, the different wines made from different vineyard blocks, and with different fermentation techniques. A huge experimental matrix is set up, for each of these permutations to be matured in different types of oak cask.

Hogg has narrowed his field down to four types, three of which use oak from the French forest of Troncais. The other oak is from the forest of Nevers. They are differentiated by their coopers, two of which are French – Tonnellerie de Bourgogne and Demptos – and one Australian – Schaihinger, in Adelaide.

“I was pretty lucky to bump into the Tonnellerie de Bourgogne”, says Gavin Hogg, “but we’ve just doubled our purchases from them for this year.

The TdB Troncais oak continually shows itself to be more aromatic than the others, with a sweeter, more lifted smell. It definitely makes a huge contribution to the nose of the finished wine. It seems to have let the grape variety express its own flavours in a more eloquent fashion.

The Demptos Troncais wood lacked the freshness of the TdB, but usually compensated by its richness, depth and structure on the palate.

The Demptos Nevers oak had a typical fresh vanillin aroma, and on the palate appeared more aggressive, with big structure and firmness. One several occasions Hogg would describe it as being “splintery” on the tongue.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 6/15/2019

One of the most successful Australian producers throughout the 60s, 70s and 80s, Mildara's Coonawarra vineyard was responsible for producing some extraordinary wines, including the legendary 1963 'Peppermint Patty' and the 1982 and 1989 Jimmy Watson Trophy winners.

Region:SA - Coonawarra State:South Australia Country:Australia
Mildara has crafted many superb Coonawarra Cabernets since the release of its original 1963 vintage. Dubbed “Peppermint Pattie” when released, due to its obvious chocolate and mint characters, the wine gained a reputation as being one of the finest produced in the country.To this day, the Mildara Coonawarra wines endeavour to recapture these qualities and produce wine reminiscent of this iconic Cabernet.With one of the longest pedigrees in Coonawarra, Mildara has built an enviable reputation for its quality and long living red wines.

(France, Languedoc Roussillon, Languedoc, Corbières)

Revision 2; edited by ronaldnl on 6/12/2019

2014: Carignan 50%, Grenache 25%, Mourvèdre 15%, Syrah 10%
Potentiel de vieillissement: 10 ans et plus

(Austria, Burgenland)

Revision 1; edited by Mr. Ladurée on 6/11/2019

The Wild Boys of Club Batonnage @

(France, Rhône, Southern Rhône, Tavel)

Revision 1; edited by lvjohn on 6/6/2019

The Cave des vignerons de Tavel is in the purest Provençal style. It was built in 1937 when Tavel wines were labelled AOC. It is to date the only winery to be opened by a President of the Republic – Albert Lebrun in 1938.Cave de Tavel produces half of the Tavel AOC wines, as well as Lirac,Côtes-du-Rhône Villages and Côtes-du-Rhône and stretches over 680Ha..There are 140 producers, all involved in the day-to-day life of the winery and have their say in the investment decisions for making wines which frequently win medals and are regularly mentioned in wine guides.

Terroir: The Cave des Vignerons de Tavel is in the Rhone Valley near Avignon and Châteauneuf-du-Pape. Its geographical position in the heart of the Tavel vineyards is an indication of its deep local roots. White earth and sand (sandy clay and limestone soils).

Blend: 50% Grenache, 35% Syrah, Mourvèdre, Ciansault and Carignan, 15% Clairette, Picpoul and Bourboulenc.

Vines: 35 years old - 10 Ha

Vinificaton: Tavel is a unique rosé produced by a type of vinification which makes it completely different from any other rosé. After pressing, fermentation takes 10 to 15 days at low temperature (13-14°C).

Vinification and storage in stainless steel vats before bottling.

Eye: deep pink.

Nose: fruity , woodland fruit. Mouth: delicate and very fruity.It is a blend of drip juices which give it the requisite aromas, fruit, freshness and acidity, and pressing juices which preserve its richness, structure and strength.

Goes well with a meal , spicy Asian food, sushi, paellas, Provençal dishes, and dry goat's cheese.

Drinking range: While young. 1 to 3 years.

(Australia, South Australia, Barossa, Eden Valley)

Revision 1; edited by LindsayM on 6/2/2019

Wine Background

Douglas Tolley, Ernst Tolley and Thomas Scott bought the East Torrens Winemaking and Distillation Company in 1888. The company Tolley Scott and Tolley (T.S.T) grew to become one of the largest brandy distillers in Australia. When T.S.T diversified into table wine, the company wanted a new winery name and “Tollana” was born, based on the first syllable of “Tolley”.

Early on, Tollana earned a reputation of making “wine for winemakers”, as it became a favourite among Australia’s close-knit winemaking fraternity. Some great winemakers have worked for Tollana including Wolf Blass, John Glaetzer, Pat Tocaciu and Neville Falkenberg to name a few.

Today Tollana gives talented winemakers a clean slate to make any style of wine they wish.


Generous berried fruit with vanillin oak adding complexity


Medium bodied and displays chocolate and mint characters, with soft tannins adding to a lingering finish.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 6/2/2019

With one of the longest pedigrees in Coonawarra, Mildara has built an enviable reputation for its quality and long living red wines. This rare bottle of Mildara `Bin 33` Cabernet Shiraz 1964 is no exception.

(Australia, Victoria, Western Victoria, Great Western)

Revision 1; edited by LindsayM on 6/2/2019

The Moyston name originated in Victoria, Australia and evokes almost 50 years of tradition. Seppelt Moyston wines have been made continuously since the early 1950s. They take their name from the small, central Victorian village of Moyston, which was established in the gold mining era and is located south of the Seppelt Great Western Winery and vineyards.

(Australia, Victoria, Western Victoria, Great Western)

Revision 1; edited by LindsayM on 6/2/2019

This claret was produced from Hermitage and Cabernet grapes grown at our Great Western and Old Keppoch vineyards. Both districts are renowned for great red wines. This vintage is no exception and shows excellent fruit flavour and French oak character.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 5/27/2019

Schubert Theorem Shiraz Barossa Valley – 100% Shiraz – Sourced from various sections of the Helbig Family Vineyard – Roennfeldt Road, Marananga Planted on own roots – old vines (12ft x 8ft spacing) Deep red/brown earths with eroded protrusions of crystalline quartz ranging between 272-296m above sea level.

The Schubert Theorem lies within a branch of mathematics known as ‘knot theory’. It states that any knot can be uniquely decomposed as the connected sum of prime knots. Aptly named, this wine deconstructs the Schubert family vineyard into its distinct sections, taking the finest elements of each and re-assembling to connect and enhance their strengths.

(Hungary, Dél-Pannónia, Villány)

Revision 1; edited by martinlopez on 5/21/2019

(Hungary, Dél-Pannónia, Villány)

Revision 1; edited by martinlopez on 5/21/2019

(France, Champagne)

Revision 1; edited by 1975Latour on 5/19/2019

60% Pinot Noir
30 % Pinot Meunier
10% Chardonnay

(Australia, Western Australia, South West Australia, Margaret River)

Revision 1; edited by LindsayM on 5/17/2019


A complex bouquet of lime, lemon curd and almond kernel with subtle hints of guava and spicy oak. Notes of lemon and lime continue through the palate, laced with savoury almonds and figs.

Crushed and destemmed grapes receive some skin contact prior to pressing. 100% of the juice is barrel fermented in French oak barriques with weekly lees stiring. After nine months in barrels, the various components are blended, fined, cold stabilised and bottled on site.

This wine is made for cellaring 10-15 years.

The Label
The Art Series SBS labels feature artists working with Arts Project Australia - a centre of excellence that supports artists with intellectual disabilities, promoting their work and advocating for inclusion within contemporary arts practice.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 5/13/2019

Sourced from the Standish Family Vineyard – Siegersdorf Road, Vine Vale, Barossa Valley. Planted on own roots in 1912 (7.6 Hectares – 12ft x 10ft spacing). Fine white sand over deep heavy red clay at 302m above sea level.

Dense, latent and strapping, this flaunts the flawless purity that can be leached from the famed sandy flints of Vine Vale.

Tightly wound with its cards close to the vest, deep-set aromatics of coal, pressed currant and black truffle are foiled by redolent tones of tilled soil, beef broth and slow roasted meats.

Dark and brooding with immense concentration, persistence and energy it is somewhat of a heroic style but is gently laced with a long fine cloak of silken tannin. More reticent than its stable mate, it shows wonderful staying power for those with immense patience and cool, dark cellars.

(Spain, Canary Islands, Gran Canaria)

Revision 1; edited by martinlopez on 5/11/2019

(Spain, Canary Islands, Gran Canaria)

Revision 1; edited by martinlopez on 5/11/2019

(Mexico, Jalisco, Tequila)

Revision 1; edited by deBare on 5/10/2019

(Italy, Abruzzi, Montepulciano d'Abruzzo)

Revision 2; edited by LindsayM on 5/7/2019

Montepulciano d’Abruzzo Appellation
Denominazione di Origine Protetta D.O.P

Montepulciano D’Abruzzo

Grape history
The origin of this grape has always been uncertain. Also students as Molon (1906) classified it as a “Sangioveti” variety. Today it is sure that the two grapes have nothing in common. Cultivated mainly in Abruzzo and the other regions of centre south Italy. Today, thanks to the passion of some producers and winemakers, the Montepulciano has emerged to the international limelight as one of the best quality red grapes in world.
Production area: Very old vineyards selected in Lanciano area. The climate is characterized by high temperatures all year round, very little rainfall and a wide temperature range between night and day, which has a positive influence on the quality of the grapes.

Soil: Deep, finely-textured, moderately alkaline, very calcareous Clayey surface layer.

Age of vineyards: 30-35 years
Cultivation Type: Pergola Abruzzese
Vines per hectare: 3000
Yield per hectare: 5000 lt/ha

Period: end of October and beginning of November Harvest method: Hand-picked in crates

Wine-making technique: Part of the grapes have been rigorously harvested after a slight over-ripening of the plant, 15/20 days maceration, thermo-con- trolled alcoholic fermentation at 24-26°C.

Ageing: 9/12 months in fine French and American barriques Closure: Natural cork

Organoleptic evaluation and food pairing:
Ruby red with garnet reflections, intense and persistent fragrance; the bouquet is intense, fruity, persistent, with notes of dried flowers, spice, liquorice, marasca cherries. the palate is stylish, velvety, almost creamy, compact with tannic structure that blends nicely with the alcoholic component. Great structure, complex, elegant, well balanced with a long aftertaste. Opulent fruit. Ideal for roasts, game, strongly flavoured dishes and mature cheese. Meditation wine.

Serving temperature:18°C

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 5/4/2019

A very old Tawny Port, vintaged from selected Shiraz, Carignan and Mataro grapes, grown in one of the oldest vineyards in the Barossa Valley. It is a Vintage wine and, therefore, only the best years are reserved for this Tawny Port.

The grapes are allowed to reach full maturity, thus ensuring a wine rich and luscious in character, and together with many years of maturation in small oak casks, it finally develops into a Tawny Port with the desirable soft, rich and nutty characteristics, for which it is so renowned.

The earlier vintages of Orlando Vintage Tawny Port have been most successful prize winners both in overseas and Australian wine shows, and the quality of this wine has convinced the winemaker that it will also claim the successes of the earlier vintages.

(France, Alsace)

Revision 1; edited by Gurthark on 5/4/2019

From winery fact sheet:

Typicity: Exotic, fat, long and luminous semi-dry wine. Nose: explosion of candied citrus and fresh mint leaves. Mouthfeel: acid energy of very ripe large citrus fruits. Length, softer finish, unusual vitality.

Aging potential: 10 to 15 years

Serving: Decant 1 hour before serving. Temperature of 10°C.

Pairing suggestions: Terrine of foie gras or pan-fired foie gras. Prawns or lobster salad with citrus vinaigrette. Ginger-based Asian cuisine. Duck à l'orange. Crépes Suzette.

Terroir: Meager limestones of the fossile-rich Great Oolite. Northern exposure and altitude of 340 m: absolute austerity!

Grape varieties: Complantation of Riesling, Pinot Gris, Gewurztraminer.

(France, Alsace)

Revision 1; edited by Gurthark on 5/4/2019

From winery fact sheet:

Typicity: Wild and full-bodied red wine. Marked red color, nose of a rare fruity violence (black raspberry, blackcurrent, blackberry, nutmeg and smoke), mouthfeel entirely spiced by its burnt tannins. A certain virility and great aging potential. Volcanic temperament.

Aging potential: 10 to 15 years

Serving: Mandatory decant 2 hours beforehand. Temperature of 14°C.

Pairing suggestions: Red meat, small game. A great pairing of reference: pigeon!

Terroir: Volcanism-baked limestone (oolitic silicified "Calcaire à entroques" limestone).

Grape varieties: Complantation of Pinot Noir (fine and straight) and other Pinot mutations (Beurot, Meunier, Blanc, Gris).

(France, Alsace, Alsace Grand Cru)

Revision 2; edited by Gurthark on 5/4/2019

From winery fact sheet:

Typicity: Great white semi-dry to sweet Vin de garde. Often displays impressive levels of richness, concentration and mineral expression, with a purity that commands respect. Noble rot almost always present. Peppered or even smoked nose. Verticality masked by the body, mineral expression.

Aging potential: 25 to 40 years

Serving: Open the day before. Temperature of 10°C. Grand Cru glass.

Pairing suggestions: Shellfish and iodine-rich foods (lobster, spiny lobster). Fatted chicken, capon, noble fish and caviar after about ten years of ageing.

Terroir: Keuper marl and gypsum. Southern exposure, located in the bottom of a valley, very steep slope.

Grape varieties: Complantation of all Alsatian varieties.

(France, Alsace, Alsace Grand Cru)

Revision 2; edited by Gurthark on 5/4/2019

From winery fact sheet:

Typicity: Great sweet (overripe) white wine, simultaneously powerful, baroque and very fine. Explosive nose of fruit (citrus, tropical fruit), honey and vanilla. Resin aftertaste. Mouthfeel: impressive feshness. It is a meditation wine in its youth, royal at the table after 10 years.

Aging potential: 20 to 30 years

Serving: Open the day before. Temperature of 10°C. Grand Cru glass.

Pairing suggestions: Terrine of foie gras or pan-fried foie gras. Fatted chicken (with honey and lemon). Beef tartare. Blue cheeses. Fruit-based deserts.

Terroir: Clay, calcareous sandstone. Quiet, warm, dry and almost overexposed climate. Extremely regular noble rot.

Grape varieties: Complantation of all traditional Alsatian varieties, even pink chasselas!

(France, Languedoc Roussillon, Languedoc, Coteaux du Languedoc)

Revision 1; edited by king-bing on 5/2/2019

50 % Roussanne; 50 % Marsanne

(Australia, South Australia, Mount Lofty Ranges, Clare Valley)

Revision 1; edited by LindsayM on 4/28/2019

The Armagh Shiraz
Clare Valley, South Australia

Named after the Clare Valley settlement founded by Irish settlers in 1848, The Armagh Shiraz comprises opulent and muscular shiraz fruit that explodes with aroma and flavour.

While stylistically different, the original winemaking philosophy of The Armagh Shiraz was in part inspired by neighbouring vineyard Wendouree. The Jim Barry wine sits somewhere between the vigorous, elegantly structured muscular style of Wendouree and the chocolatey richness of Penfolds Grange.

This beautifully concentrated shiraz is sourced from a low-yielding vineyard that was planted in the Clare Valley in 1968, on a north-west-facing sandy gravel slope. Elevated at 400 metres, the position ensures maximum sun exposure, resulting in fully ripe fruit.


The vines are hand harvested with several passes to ensure an optimum flavour profile is reached. Crushing and fermentation in small stainless steel tanks with heading down boards is followed by ageing in French (70%) and American oak hogsheads for 15 months.


The plush fruit and supple richness are hallmarks of The Armagh style. With oak hidden behind curtains of deep, intense fruit and extraordinarily fine, structured tannins, The Armagh Shiraz is highly prized for consistency and ageing potential.

2015, 2014, 2013, 2012, 2010, 2009, 2008, 2006, 2002, 1999, 1998, 1996, 1992, 1991, 1990, 1989. Not made in 2011, 2003 and 1986.

Bottled under screwcap since the 2010 vintage.

(South Africa, Coastal Region, Stellenbosch)

Revision 1; edited by king-bing on 4/28/2019

Wine created for Henry Butler of Butlers' wine in Brighton, UK. Label image is of Brighton's West Pier burned carcass.

(Australia, South Australia)

Revision 1; edited by LindsayM on 4/28/2019

Grape Variety: Grenache – Mourvedre – Shiraz

What is it about?
In 1844 Christopher Rawson Penfold planted vines on the slopes of Magill to produce fortified wines. Penfolds is now proud to present a range of fortified wines that is a continuation of more than 160 years of winemaking tradition. For nearly 60 years Penfolds Club has been one of Australia’s favourite choices of Tawny. Beginning life as Penfolds Five Star Club Tawny in the 1940s, this wine has grown with the nation. Penfolds Club is blended from more than 200 components to offer the complexity and consistency that is expected of the Penfolds ‘house’ style and has an average age of three years.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 4/27/2019

What is it about?
In the Scottish language, ‘The Laird’ refers to the Lord of the Manor. This single vineyard Shiraz comes from the old Gnadenfrei vineyard in the sub-region of Marananga in the Barossa Valley. In 2003, the original owners Malcolm & Joylene Seppelt asked if Torbreck could make the wine under contract. For the next two years, each time we gave the wine back to Malcolm, we felt we were returning the best parcel of Shiraz Torbreck made from that vintage – head and shoulders above the RunRig components. In 2005 we made the first Laird from the vineyard and coveted this vineyard for 10 years before finally getting the opportunity to purchase the whole vineyard outright in 2013. Around the same time, Torbreck was also approached by the Dominique Laurent negociant house in France to purchase their barrels. These barrels are known as “Magic Casks”. Normal barrique staves are between 22 and 27mm thick. These are 45mm, perfect for long-term wood maturation and are made from oak exclusively from the Tronçais forest, ideal for aging Shiraz. Over the three years The Laird matures in them, these barriques give a level of oak flavour and integration we once thought impossible. This vineyard is perfect in every way. It is South East facing, completely dry grown, meticulously hand tended, farmed by a grower with a lifetime’s experience, on typical Western Barossa soil – brown loam over red clay over limestone – and planted with one of the original Barossa clones. However, this vineyard also has an “X factor” which gives the wine an extra something that cannot be fully explained. The resulting small, concentrated berries produced consistently on the property make it the envy of all the winemakers in the valley.

(France, Champagne, Champagne Premier Cru)

Revision 1; edited by LindsayM on 4/26/2019

What to expect
Duval-Leroy’s NV Brut is a pleasant Champagne with good definition, clean minerality and an up-front, approachable personality that makes it an excellent choice for near-term drinking. Within the context of Champagne, it is also an excellent value.

Predominantly based on Chardonnay from the Côte des Blancs, the NV Fleur de Champagne Premier Cru Brut is a very delicate and elegant Champagne with lifted aromatics of ripe white fruit, pineapple, butterscotch, nougat, brioche and fresh toast.

The blend of Pinot Noir from the Montagne de Reims and the Marne Valley gives this lean, but impressively balanced Brut a full, round and well-structured taste; whereas the Chardonnay lends silkiness, finesse and a chalky freshness with lovely lemon and grapefruit flavours in the serious, but stimulatingly refreshing and grippy finish. Exclusively based on Grand and Premier Crus.

ANTONIO GALLONI, The Wine Advocate

(Australia, Western Australia, South West Australia, Pemberton)

Revision 2; edited by LindsayM on 4/25/2019

Tête De Cuvée means the best wine of the vintage. This wine was born through Bill's and Dan's love of old world Pinot Noir wines and their desire to make the best Pinot Noir of which Picardy is capable.
It is not a reserve wine made in the usual method of selecting the best barrels for separate bottling. Instead, it is made entirely as a separate wine with a greater emphasis on intensity, complexity, structure and cellaring potential.

In the Vineyard

As with the Picardy Pinot Noir, this wine is made from 10 clones (Droopy, Upright, 114, 115, 777 and 5 new clones imported from Burgundy). The base of this wine is from a 0.1 hectare block planted to traditional old world planting density (10,000 vines per hectare) and trellis style. The remainder of this wine is taken from a portion of the main Picardy Pinot Noir block which is crop thinned to below 5 tonnes per hectare (35 hectolitres per hectare).

In the Winery

To provide this wine with considerable structure and longevity, it is cold macerated for longer periods and fermented with 30% whole bunch fruit to extract more tannin. The resultant wine is then matured in new to four year old oak for 10 months. After barrel maturation it is given a very light filtration and bottled. It is then held in bottle until the Pannell Family feel that it is showing its optimum potential. The Pannell Family are confident that the Picardy Tete de Cuvee will continue to drink superbly long after it has been released.
This wine demonstrates the difference that extra attention to detail and better quality fruit can bring.

(France, Languedoc Roussillon, Roussillon, Vin de Pays des Côtes Catalanes)

Revision 1; edited by srh on 4/23/2019

(Spain, Murcia, Yecla)

Revision 1; edited by deBare on 4/21/2019

(Italy, Tuscany, Montepulciano, Vino Nobile di Montepulciano)

Revision 1; edited by J. Jedema on 4/19/2019

“SOTTO CASA” Vino Nobile Riserva Denomination of Origin Controlled and Guaranteed

This label of Riserva “Sotto Casa” has produced from 2011 vintage and it is the natural development of our Vino Nobile Riserva black label produced for the first time in the vintage 2001 with the idea of harmonizing the elegance, character and freshness of Sangiovese, with the tannic texture, the structure and the fullness of two international varieties like Cabernet and Merlot.

This Vino Nobile is a Cru so the grapes are not selected from different part of the property but come only from our historical vineyard “Sotto Casa” whose soil and distinctive microclimate contribute to the making of an elegant and structured wine.

Soil characteristics
The vineyard is planted on red stony soil of alluvial origin. The average density of planting and 6500 plants per hectare.

Grapes with which is produced
The vines that contribute to the composition of this reserve are:
85% Sangiovese Prugnolo Gentile, 10% Merlot and 5% Cabernet Sauvignon. The grapes are selected and harvested in order to maximize the expressiveness of each cultivar.

Different cultivars are collected separately, and separately, after de-stemming and crushing, are put to ferment, using indig- enous yeasts, in oak vats filled to no more than two-thirds of their capacity. The alcoholic fermentation lasts about a week at controlled temperature from 28 to 30 degrees. During the vinification is carried out the manual repassing of must and fulling of the cup. Maceration continues, where possible, for other 5/8 days after fermentation.

Each Couvée refines separately in Slavonian or French oak casks, where also the malolactic fermentation happens, the capacity ranges from 3 to 30 hl depend on the cultivar. The maceration lasts 28/32 months. Final blend is done at the end of maturation. Before marketing the wine ages in the bottle for a few months.

Optimal maturity
The potential aging of this Riserva is a few decades, but the optimum maturation period we recommend varies, depending on the vintages, from six to ten years.

(France, Burgundy, Bourgogne)

Revision 1; edited by Nico P. on 4/17/2019

(Italy, Tuscany, Maremma, Maremma Toscana)

Revision 1; edited by Nimer on 4/17/2019


(Italy, Abruzzi, Terre di Chieti IGT)

Revision 1; edited by srh on 4/16/2019

(Argentina, Patagonia)

Revision 1; edited by lvjohn on 4/10/2019

Cincuenta y Cinco comes from vineyards planted in 1955 which gently rest on a sea of pebbles, typical in riverbed soils. It is fermented whole cluster at very low temperatures, enhancing the floral characteristics of the wine. Cincuenta y Cinco has the highest amount of tension of all the Chacra wines while it still retains a comfortable ease. There is a wonderful purity in this wine with dried strawberry and iodine. This refined red mixes crushed bilberry and cherry fruit with undertones of smoke, game and mineral. A fine length.

100% Pinot Noir
Aged: 14 Months in French oak barrels
100% natural and unfiltered.
Organic and biodynamic.

(USA, California, Napa / Sonoma, Carneros)

Revision 2; edited by ChipGreen on 4/2/2019

Winemaker Notes
Growing Merlot in Mitsuko's Vineyard for over a decade has taught us how to express the depth and elegance of this varietal.
The vineyard is comprised of five different Merlot clones which reveal slightly different dimensions of the variety.
The micro-climate and soil type of each parcel, along with the varied spacing and rootstocks, provide the grapes with greater complexity of flavor.

(Italy, Tuscany, Maremma, Morellino di Scansano)

Revision 1; edited by ronaldnl on 3/28/2019

(Italy, Veneto, Soave Classico)

Revision 1; edited by martinlopez on 3/27/2019

(Italy, Veneto, Valpolicella, Amarone della Valpolicella Classico)

Revision 1; edited by martinlopez on 3/27/2019

(Italy, Veneto, Valpolicella, Valpolicella Classico Superiore)

Revision 1; edited by martinlopez on 3/27/2019

(Italy, Veneto, Valpolicella, Ripasso della Valpolicella Classico Superiore)

Revision 1; edited by martinlopez on 3/27/2019

(Italy, Veneto, Valpolicella, Ripasso della Valpolicella)

Revision 1; edited by martinlopez on 3/27/2019

(Spain, Galicia, Rías Baixas)

Revision 1; edited by futronic on 3/23/2019

Grapes come from the half-hectare Palomar vineyard, named after the large granite dovecote that overlooks it. It’s the oldest of the 40 small parcels which they farm. The Albariño vines date from circa 1850, and grow on their own rootstocks. The only one of his whites that sees any wood, it’s fermented in large oak foudre, giving a slightly creamier mouthfeel but still keeping the bodega’s signature Atlantic minerality.

After hand-picking the grapes, fruit is destemmed, the hand selected berries are slowly, gently pressed then fermented in a single 22 hectolitre Vosges oak vat. It's 6 months on gross lees and then racked and put back into vat on fine lees for a further 3 months, and malolactic fermentation takes place in vat.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 3; edited by LindsayM on 3/18/2019


Robert O’Callaghan’s evocative Rockford Basket Press Shiraz is a tribute to the Barossa’s 19th and early 20th-century heritage.

Made from grapes sourced from 60 to 140-year-old dry-grown vineyards (most from independent growers) across a range of Barossa soils, altitudes and micro-climates, the wine represents a rare and important post-colonial Australian aesthetic.

This soft and medium bodied style, with an earthy quality showing through bottle age, echoes the landscape of the Barossa and references the great mid 20th-century wines of legendary winemaker Colin Preece.

Labour-intensive winemaking practices, a culture of craftsmanship and meticulous attention to detail culminate in one of Australia’s greatest and most-loved wines


Fruit is hand picked then vinified using classic Barossa techniques including a 19th-century wooden Bagshaw crusher, open fermentation and basket pressing. The batches a matured primarily in seasoned 300-litre French and American oak hogsheads and 2500-litre vats for two years before a rigorous selection to determine the final assemblage.


Neatly juxtaposed between powerful and elegant, the Rockford Basket Press Shiraz is beautifully tensioned with exquisite dark berry fruits, inky complexity, underlying roasted chestnut notes and long, muscular but precise tannins.

Produced with selected small parcels of old, dry grown Barossa Shiraz from nearly thirty of the Barossa’s finest grape growing families. The vineyards are situated in different sub-regions throughout the Barossa, which adds to the complexity and depth of flavours. The wine is hand made using equipment from the turn of the last century, then aged in American and French oak for two years. All this contributes to our objective to make the very highest quality traditional, soft, deep coloured, earthy Australian red wine which will bottle age.

(USA, California, Sonoma County, Moon Mountain District)

Revision 1; edited by Ceo on 3/17/2019

Hill of Tara Wines began in 2015 shortly after we first started dating. Danny was offered to farm Nicholas Vineyard; an old, shanty property with a million dollar view in Sonoma Valley. It was this fortuitous opportunity to farm and rebuild this vineyard that significantly grew his appreciation and love for organic farming. We created such special memories at Nicholas Vineyard. It was where we had our first date - Danny taught me how to prune my very first vine and carved my initials in its stake. It was where we'd spend most summer evenings with a pizza and a bottle of wine watching the sunset. It was where Danny proposed to me, right in front of the vine that I pruned with his initials added to the stake. For us as a brand, it is where the seed for Hill of Tara Wines was planted and our foundation was formed. Our wine adventure began.

We dove head first into building our dream, together. In 2015, while continuing to rebuild Nicholas Vineyard, we purchased one-ton of Cabernet Sauvignon fruit from MoonRidge Vineyard, a striking property sitting at 2,300 ft. elevation within the Moon Mountain District of Sonoma Valley. After four years of patience, commitment, pure passion, and guidance from our mentors, our first vintage came to life.

These two barrels have rewarded us with a wine we are beyond excited to share with our closest friends and newest followers. We feel very humbled for this moment and can't wait to release our 2015 Hill of Tara Cabernet Sauvignon into the wild! We thank each and every one of you for your support on our journey.

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