Family Articles

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(Italy, Trentino-Alto Adige, Alto Adige, Alto Adige - Südtirol)

Revision 5; edited by teaEi on 7/17/2018

Family: Picardy
(Australia, Western Australia, South West Australia, Pemberton)

Revision 1; edited by LindsayM on 7/14/2018

Sauvignon Blanc Semillon

Picardy Sauvignon Blanc Semillon is produced from approximately 80% Sauvignon Blanc (three clones) co-fermented with 20% Semillon.
For this blend, the Pannells are inspired by both old world and new world styles to make a white blend having minerality with excellent structure and texture, while retaining vibrant fruit.

In the Vineyard

The vines carry a maximum of 7 tonnes per hectare. In order to achieve low yields the vineyard is non-irrigated and cane-pruned. Picking time for the Sauvignon Blanc and Semillon is usually around early March. The fruit is ripened to approximately 12° baume, but this is not recipe winemaking and fruit flavour ultimately determines picking dates. The fruit is then handpicked and transported to the winery (adjacent to the vines) on the Picardy estate.

In the Winery

Approximately 10% of the Sauvignon Blanc is whole bunch pressed and the remainder is destemmed and pressed. The juice is settled for 48 hours before being racked and the fermentation commenced. The fermentation is carried out using two different yeast strains to give fruit complexity and texture.
The wine is then given a gentle filtration on its way to bottle.

(Spain, Castilla-La Mancha, Vino de la Tierra de Castilla)

Revision 1; edited by PeterMadrid on 7/14/2018

Voted best Spanish rosé wine by the Asociación Española de Escritores del Vino repeatedly since 2009.

(France, Bordeaux, Graves, Pessac-Léognan)

Revision 1; edited by Elfgren on 7/14/2018

Merlot, Cabernet Sauvignon, Cabernet Franc

(Australia, Victoria, Port Phillip, Mornington Peninsula)

Revision 1; edited by LindsayM on 7/12/2018

We lease the Garden Vineyard (38º 16’ 28.79” S, 145º 06’ 13.12” E), which is a small vineyard a stone’s throw from the McIntyre vineyard. This is planted to Pinot Noir and Pinot Gris. The “house block” Pinot Noir is a small north facing slope. The “back block” is west facing (Pinot Noir) and south-west facing (Pinot Gris). The vines are less vigorous on this poorer soil, the clay sub-soil being denser and less vine root friendly.

(Italy, Marche, Marche IGT)

Revision 1; edited by Elfgren on 7/11/2018

80% Merlot, 20% Sangiovese

(Australia, South Australia)

Revision 2; edited by LindsayM on 7/11/2018

Launched in 1998 with the 1995 vintage, Penfolds Yattarna Chardonnay was the result of one of the most comprehensive and highly publicised wine development programs ever conducted in Australia.
The aspiration and independence of mind that the late Max Schubert brought to Penfolds winemaking philosophy inspired the winery to embark on the project of creating a white wine that would one day rival the standards of Penfolds Grange.

From 2000 onwards bottles under screw cap

Yattarna reflects Penfolds patience and continued commitment to this goal, its very name being drawn from the Aboriginal, meaning 'little by little, gradually'. Each vintage provides the opportunity to further raise the quality horizon.

(Italy, Marche, Marche IGT)

Revision 1; edited by Elfgren on 7/11/2018

25% cherries added.

(Italy, Marche, Marche IGT)

Revision 1; edited by Elfgren on 7/11/2018

70% Verdicchio, 20% Incronico Bruni, 10% Malvasia

(Spain, Valencia, Utiel-Requena)

Revision 1; edited by martinlopez on 7/6/2018

6 meses en barrica de roble.

(Spain, Aragón, Campo de Borja)

Revision 1; edited by martinlopez on 7/6/2018

Variedades: 60% Garnacha, 40% Tempranillo.
Crianza: entre 6 y 8 meses en barrica de roble.

(USA, Oregon, Willamette Valley)

Revision 1; edited by Sreiman on 7/5/2018

Cote Sud

(Spain, Madrid, Vinos de Madrid)

Revision 1; edited by martinlopez on 7/5/2018

Crianza: 12 meses en barrica de Roble Americano

(Spain)

Revision 1; edited by martinlopez on 7/5/2018

Variedades: Viura y Sauvignon blanc.

(Spain, Castilla-La Mancha, Uclés)

Revision 1; edited by martinlopez on 7/5/2018

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

Revision 1; edited by LindsayM on 7/4/2018

Vasse Felix, Margaret River's founding wine estate, was established by Dr Thomas Brendan Cullity in 1967. Among his first plantings were Cabernet Sauvignon and Malbec vines, from which he produced the estate’s first red wine. The Tom Cullity descends from these original vines and represents the pinnacle of Vasse Felix.
Dr Tom Cullity
1925-2008

Dr Tom Cullity was a respected Cardiologist from Western Australia. He discovered the great table wines of Europe in the 1950s while in Britain working at the National Heart Hospital. Upon returning home, Tom set himself a mission to make fine wines in WA. He searched extensively for the perfect plot of land, taking guidance from the research of Professor Harold Olmo (1955) and Dr John Gladstones (1965) before establishing an 8 acre vineyard in Cowaramup called Vasse Felix.

His exhaustive work and persistence led to the successful creation of Margaret River’s first commercial wines. He is remembered for his pioneering role in establishing Margaret River.

(Australia, Tasmania, Coal River)

Revision 1; edited by LindsayM on 7/4/2018

THE R0
This is an acid driven wine with almost no residual sugar – it is narrow on the palate and if people like dry white wine – this is a super-dry white wine! However the lack of sugar does not mean a lack of floral and citrus fruits on the nose and palate. The R0 is a perfect complement to seafood and shellfish.

(Spain, Castilla y León, Ribera del Duero)

Revision 1; edited by martinlopez on 7/4/2018

(USA, California, Central Coast, Paso Robles)

Revision 1; edited by TashNYC on 6/30/2018

Vineyards

Half of the grapes for our J. Lohr Gesture Syrah are grown at the J. Lohr Gean Ranch in the Adelaida District, and half at the Terra Bella Vineyard. The Gean Ranch was established in 2009, and is the westernmost vineyard in the entire Paso Robles AVA. It produces wines of the balance and intensity required for our Gesture program. Terra Bella, also located within the Adelaida District of the Paso Robles AVA, is at an elevation of nearly 1,800 feet. The extremely steep south-facing Block 6 has lime-shale soils and is planted to Syrah clone 877. Thinned to just one cluster per shoot, these blocks are prone to rapid sugar accumulation and intense flavor concentration.

(Australia, Victoria, Port Phillip, Yarra Valley)

Revision 1; edited by LindsayM on 6/30/2018

We aim to make a Chardonnay with great length, which reaches a balance between richness and elegance. While some techniques are borrowed from the Burgundians, there are some departures from traditional practice in response to local factors, which ensures a unique wine. The most notable of these is that our Chardonnay does not undergo malolactic fermentation, as our local climate leaves the fruit with ideal acidity when it is picked. Our Chardonnay is matured in 30% new French oak barriques with the remainder in older barrels and large casks (1500L). The entire production is barrel fermented. Relatively hard pressing is employed to give the wine texture and lees stirring is carried out to add complexity and body. The Chardonnay is matured in barrel for 11 months prior to bottling.

(Australia, New South Wales, Hunter Valley)

Revision 1; edited by LindsayM on 6/28/2018

LAKE'S FOLLY CHARDONNAY

Chardonnay vines, derived from Penfolds selection material, were first planted at Lake’s Folly in 1969 on alluvial flats. Founder Max Lake envisaged a traditional-method sparkling wine, but when the fruit was first vintaged in 1974 a ‘white Burgundy’ style was made instead.

The 2.7 hectare vineyard block, running in an east-west direction, is cane-pruned and vertical-shoot-positioned. The hand-picked fruit is lightly crushed (to avoid maceration) and drained through a press. Free-run juice is cold-settled and begins fermentation in large stainless steel tanks. It is transferred at around six Baumé to new, one and two-year-old Francois Frères barriques where it completes fermentation and matures for a further eight months.

White peach, stone-fruit aromas, creamy texture, underlying toasty, grilled-nut flavours and long mineral acidity are characteristics of the style. Commonly referred to as ‘Yellow Label’ Chardonnay.

Top Vintages 2011, 2009, 2006, 2004, 2002, 2001, 2000, 1996, 1989.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 2; edited by LindsayM on 6/28/2018

Wytt Morro was responsible for what are probably the most beautiful wine labels designed and printed in Australia - the Woodley Treasure Clarets of 1949 to 1956.

Each of the eight labels shows a rare Australian historical print, which is reproduced in four colours on a paper stock of superior quality to that used normally.

Prints were chosen to reflect the qualities of the particular vintages: a a portrait of Queen Adelaide was selected for the 1953 Claret, which was considered to be the most delicate and refined of the eight, and a print of a racehorse decorated the 1956 vintage which client, Tony Nelson, believed to be the strongest and gutsiest. A portrait of Captain Cook was used for the most "masculine". All but one of the wines were straight Coonawarras. The labels have been described as "baseline trig points for any survey of Australian wine label design".



Tasted April 2012
These wines are rightly considered legendary. We had some 12-15 year old tasting impressions from one of the members had had done this previous tastings, and as he later commented, most of these wines still looked pretty much exactly like they did then, a true testament to their longevity! The labels are all different, and were apparently printed in the sets of eight (one on each sheet), with eight labels per sheet, and printed on a parchment like paper. Each features a 19th century painting, and they are works of art themselves for sure. These were released in the mid 60’s from Woodleys own cellars, and the labels were designed and attached then.

The overall condition of the bottles was all extremely good for age, and fills were from high shoulder to bottom of the neck. Whilst no mention of alcohol levels is actually made, similar wines at the time would have them placed at around the 12% to mid 12% range. The wines are designated “Claret”, and were a blend of Coonawarra’s two primary red grapes Shiraz and Cabernet, and were made by famous Coonawarra stalwart, Bill Redman.

I have only ever had two bottles of these before (the ’55 and ’56), and they were both pretty amazing, so I decided no scores were in order, as you couldn’t reasonably reduce these to such a trivial thing....

The wines all came contained in the original “Treasure Chest” pack that the ’49- ’52 were released in. Given how few of these we made, and how extremely rarely it is that even a single bottle is ever seen on the market, this could be (and probably was) one of the last complete sets in existence! One of those rare wine experiences that will remain with you forever, and a true privilege, thanks Michael!


(Please note: My notes here, whilst they seem a bit critical, are judging the wines by the incredible standards of the amazing ’49 and ’56. Each wine viewed on their own was a remarkable and totally unique experience....).



Woodley Treasure Chest Coonawarra "Clarets" - 1949 to 1956:

(Roast eye fillet of beef, baby spinach, bone marrow ravioli, sauce bordelaise)


Woodleys Treasure Chest Coonawarra “Claret” 1949 “A Natural History Vignette”:
Very dark, deep almost black with a hint of red. On the palate, rich, black and ripe fruits that totally belied the wines age (insert Rudy joke here if you wish...). Unbelievably concentrated but still light at the same time, with a core of sweet fruit that was just so amazing, and it was also touched by a bit of choc-mint on the end that made it even more attractive. Long and very fine finish, this would probably be in my top 10 (if not top 5) wines ever tasted. Unanimous 1st placed wine, and a top world class WOTN.

Woodleys Treasure Chest Coonawarra “Claret” 1950 “Government House”:
This was similar to the ’49, but with everything on a slightly lesser scale. Not quite as deep or dark, and with less sweet fruit, the wine finished with a bit of lift, and was a touch drying on the palate, seeming a bit dusty. Excellent, but not great like the ‘49. This was the third placed wine, and whilst entering the later stages of it’s life, should still easily hang in there for a while yet.

Woodleys Treasure Chest Coonawarra “Claret” 1951 “Terre Napoleon”:
One of the more famous of the wines. Much more weight, and again a black wine. Silky smooth on the entry, then followed with a blast of VA. The palate feel was great, with fresh ripe bright fruit, but the slight varnishy finish detracted from the overall appeal. Deep chocolaty layered fruit underneath, with again a slightly dusty finish. Might have once been great, or maybe there are just better bottles, and whilst still drinking exceptionally well for it’s age, was about mid pack of the wines here.

Woodleys Treasure Chest Coonawarra “Claret” 1952 “Captain Cook“:
This was one of the only two wines that actually looked somewhat what you might expect of an Aussie wine this age. Again this was quite marked by VA, was dusty, musty and camphory, with a hint of caramel, and a wine that is definitely on the way out. A faded old dame indeed, but one that would have once been a beauty.

Woodleys Treasure Chest Coonawarra Claret 1953 “Queen Adelaide”:
Medium red brown to black, and lovely and soft and round on the palate. Perhaps a little older looking than some in terms of the flavor with a slight hint of decay, it never the less had a deep core of sweet old fruit, with just a hint of mint. Lovely drinking, and alone, would have been a stunning old wine indeed.

Woodleys Treasure Chest Coonawarra “Claret” “1954 “View in Bathurst Plains”:
Much more bright red than the other wines, this initially looked very promising with an alluring nose, but it possessed a much more light weight and acidic palate. Earthy, chocolaty sweet old Shirazy finish, but lacking the depth of the other wines. The slightly acidic finish made it looked a bit dried out, but still and interesting old wine in otherwise very good shape.

Woodleys Treasure Chest Coonawarra “Claret” 1955 “The Galatea”:
Hmmm. Nothing at all like the amazing bottle I had about 10 years ago which rings clear as a bell still in my mind, with layers of deep sweet fruit. This, along with the ’49, is generally considered to be “The” great wines of this group. Unfortunately this bottle showed as quite decayed, with old decayed brown fruit, and with noticeable VA. Still, it was drinkable, and I drank all of mine. Obviously not the best bottle, but with such old wines, this is more than often the case.

Woodleys Treasure Chest Coonawarra “Claret” 1956 “Skeleton”:
After the disappointing bottle of ’55, the ’56 needed to step up to the plate, and step up it did. Classic Coonawarra minty/tobacco/leafy with a core of fruit of great ripeness and depth. Again it was almost dark red/black, and the complexity of the wine was quite stunning, seeming to reveal different facet with every sip. I have no doubt this bottle would have easily lived for another 20 years, and we caught it right at the moment (or perhaps year) before it begins it’s gently and slow decline. Totally sublime, and a world class wine of balance and beauty.

(Australia, New South Wales, Hunter Valley)

Revision 1; edited by LindsayM on 6/28/2018

MCWILLIAM'S MOUNT PLEASANT MAURICE O'SHEA SHIRAZ

The Mount Pleasant Old Hill Vineyard was established in 1880 by Charles King and then purchased in 1921 by the legendary winemaker Maurice O'Shea. First made in 1987, Maurice O'Shea Shiraz comes predominantly from this great old vineyard, with select parcels from the nearby, 95-year-old Old Paddock Vineyard. Both are planted on heavy, rich, volcanic soils.

The wine completes fermentation and is matured predominantly in new French oak hogsheads. The style is evolving to reflect the character of the vineyard and to pay homage to Maurice O’Shea’s expressive wines of the 1940s and 1950s. This will likely mean increasing use of larger-volume and less new oak. Presently the style is typified by intense brambly/ plum/ mocha aromas, generous fruit sweetness, lacy tannins and balanced vanillin oak. The beautiful fruit characters of this wine always echo with the rich baritonal voice of Hunter Valley Shiraz.

Top Vintages 2013, 2011, 2010, 2009, 2007, 2006, 2005, 2003, 2000, 1999, 1998, 1996, 1994, 1991, 1988, 1987

(Spain, Andalucía, Almeria)

Revision 1; edited by martinlopez on 6/26/2018

Coupage-selección de nuestros mejores vinos de las variedades Cabernet-Sauvignon, Merlot y Syrah. Vinificados por el sistema tradicional por separado hasta su crianza en barrica de roble nuevo. Vendimia manual y selección de la uva en la propia cepa, transporte sin demora al Lagar-Bodega. Despalillado y maceración de los hollejos con temperatura controlada, posterior sangrado y prensado liviano en prensa tradicional. Final de fermentación en depósitos de acero inoxidable a baja temperatura. Terminada la fermentación y reposado el vino, se trasegó a barricas de roble blanco con una permanencia de 6 meses en Crianza, hasta alcanzar la madurez necesaria. Tras el embotellado ha permanecido en reposo un mínimo de 24 meses hasta alcanzar su completo equilibrio y afinado, antes de salir al mercado.

(Spain, Andalucía, Almeria)

Revision 1; edited by martinlopez on 6/26/2018

Con uvas de Viñedo propio familiar plantado en 1996 a 200 m de altitud, a orillas del Mediterráneo y al abrigo de los vientos fríos de Sierra Nevada, en suelos de pizarra suelta, con la ayuda sólo de tratamientos respetuosos del Medio Ambiente y abonos orgánicos tradicionales. Vendimia manual y selección de la uva en la propia cepa, transporte sin demora al Lagar-Bodega. Despalillado y maceración de los hollejos con temperatura controlada, posterior sangrado y prensado liviano en prensa tradicional. Final de fermentación en depósitos de acero inoxidable a baja temperatura. Terminada la fermentación y reposado el vino, se trasegó a barricas de roble blanco con una permanencia de 6 meses en Crianza, hasta alcanzar la madurez necesaria. Tras el embotellado ha permanecido en reposo un mínimo de 24 meses hasta alcanzar su completo equilibrio y afinado, antes de salir al mercado.

(Spain, Andalucía, Almeria)

Revision 1; edited by martinlopez on 6/26/2018

Con uvas de Viñedo propio familiar plantado en 1996 a 200 m de altitud, a orillas del Mediterráneo y al abrigo de los vientos fríos de Sierra Nevada, en suelos de pizarra suelta, con la ayuda sólo de tratamientos respetuosos del Medio Ambiente y abonos orgánicos tradicionales. Vendimia manual y selección de la uva en la propia cepa, transporte sin demora al Lagar-Bodega. Despalillado y maceración de los hollejos con temperatura controlada, posterior sangrado y prensado liviano en prensa tradicional. Final de fermentación en depósitos de acero inoxidable a baja temperatura. Terminada la fermentación y reposado el vino, se trasegó a barricas de roble blanco con una permanencia de 6 meses en Crianza, hasta alcanzar la madurez necesaria. Tras el embotellado ha permanecido en reposo un mínimo de 24 meses hasta alcanzar su completo equilibrio y afinado, antes de salir al mercado.

(Spain, Andalucía, Almeria)

Revision 1; edited by martinlopez on 6/26/2018

Con uvas de Viñedo propio familiar plantado en 1996 a 200 m de altitud, a orillas del Mediterráneo y al abrigo de los vientos fríos de Sierra Nevada, en suelos de pizarra suelta, con la ayuda sólo de tratamientos respetuosos del Medio Ambiente y abonos orgánicos tradicionales. Vendimia manual y selección de la uva en la propia cepa, transporte sin demora al Lagar-Bodega. Despalillado y maceración de los hollejos con temperatura controlada, posterior sangrado y prensado liviano en prensa tradicional. Final de fermentación en depósitos de acero inoxidable a baja temperatura. Terminada la fermentación y reposado el vino, se trasegó a barricas de roble blanco con una permanencia de 6 meses en Crianza, hasta alcanzar la madurez necesaria. Tras el embotellado ha permanecido en reposo un mínimo de 24 meses hasta alcanzar su completo equilibrio y afinado, antes de salir al mercado.

(Spain, Andalucía, Almeria)

Revision 1; edited by martinlopez on 6/26/2018

Rosicler, vino rosado coupage con uvas de las variedades Cabernet-Sauvignon, Syrah y Tempranillo, de viñedo propio con Certificación de Cultivo Ecológico; situado en el paraje de Bolaños, pago Rincón de la Cautiva (Adra, Almería) a 200 m de altitud, a orillas del Mediterráneo y al abrigo de los vientos fríos de Sierra Nevada, en suelos de pizarra suelta, con la ayuda sólo de tratamientos respetuosos del Medio Ambiente y abonos orgánicos tradicionales. Vendimia manual y selección de la uva en la propia cepa, transporte sin demora al Lagar-Bodega. Despalillado y maceración de los hollejos con temperatura controlada, posterior sangrado y prensado liviano en prensa tradicional. Final de fermentación en depósitos de acero inoxidable a baja temperatura. Terminada la fermentación y reposado el vino, se trasegó a barricas de roble blanco con una permanencia de 6 meses en Crianza, hasta alcanzar la madurez necesaria. Tras el embotellado ha permanecido en reposo un mínimo de 24 meses hasta alcanzar su completo equilibrio y afinado, antes de salir al mercado.

(New Zealand, South Island, Otago, Central Otago)

Revision 5; edited by LindsayM on 6/24/2018

Valli’s estate vineyard in Gibbston is planted at 4050 vines/ha and cropped at only1kg/vine to ensure perfect ripeness. The first vineyard in the valley to be planted in the true north-to-south direction, it maximises the amount of sunlight hours the vines receive, contributing dramatically to the uniform ripening of fruit, a critical factor in Pinot Noir quality. The vineyard soils are mainly schist derived, windblown alluvial loess. The topsoil is between .5 and 1m deep over free draining gravels that allow the vine roots to easily access water and nutrients. Gibbston, one of the coolest sub regions of Otago, has one of the slowest ripening seasons. A key factor in quality Pinot Noir from such a cool area is long hang time, that is, the amount of time the grapes are on the vine; this allows them to develop elegance and complexity of flavour. Sometimes their Gibbston Vineyard is not picked until early May.



Awarded the trophy for world's best Pinot Noir at the International Wine and Spirits Competition in London in 2012. We have always thought this was an exceptional wine which would benefit from a few years in bottle, so we held some back and have released it now as it is getting closer to its peak. Our patience is your reward!


(Australia, New South Wales, Hunter Valley)

Revision 1; edited by LindsayM on 6/23/2018

Langton’s classification outstanding

BROKENWOOD WINES GRAVEYARD VINEYARD SHIRAZ

With its superb individuality, distinctive regional authenticity and potential for longevity, Brokenwood Graveyard Vineyard Shiraz is the Hunter Valley's greatest red wine of the modern era. It follows on from the 19th century success of single-vineyard wines, the revolutionary work of Maurice O'Shea, the winemaking philosophy of Max Schubert and the original, tentative aspirations of founders James Halliday, John Beeston and Tony Albert. An ongoing philosophy of inquiry, experimentation, engagement, peer-review and imagination lie at the heart of Brokenwood. A great vineyard site combined with intuitive winemaking across 30 years underscores the magnitude and standing of Graveyard Shiraz. Veteran chief winemaker Iain Riggs has developed a wine style of exquisite beauty and harmony. The east-facing Graveyard Vineyard, planted in 1968, was gazetted in 1882 as the Pokolbin cemetery but was never used for this purpose. The significance of this 15-hectare site is shown when the almost inevitable February rains come. Although anchored in heavy red clay over loam with some pockets of ironstone, the topsoil is very mean and shallow. The Shiraz vines, descendants of colonial vine-stock including the James Busby collection, generally struggle during the growing season resulting in very low yields (averaging about 2.5 tonnes per hectare). Although the vineyard has been planted with other varieties, notably Cabernet Sauvignon, Graveyard is nowadays a Shiraz vineyard. The most recent blocks were planted in 1993-1994 and 2002-2004, with additional old-gene material derived from McLaren

Top Vintages

2011, 2009, 2007, 2006, 2005, 2003, 2000, 1998, 1996, 1994, 1993, 1991, 1990, 1989, 1986, 1983.

(Italy, Basilicata, Aglianico del Vulture)

Revision 1; edited by ronaldnl on 6/21/2018

http://www.farnesevini.it/det_vino.php?id=39&cc=6&v=1&el=50

(USA, Washington, Columbia Valley, Walla Walla Valley)

Revision 1; edited by Magnolian on 6/20/2018

Link to Cayuse web page with many helpful reviews:

https://cayusevineyards.com/static/wines_BionicFrog.html

(Italy)

Revision 2; edited by sweetstuff on 6/18/2018

Luxardo Maraschino Liqueur NV 32 pabv. jht

(USA, Kentucky)

Revision 1; edited by joraesque on 6/14/2018

Produced by McLain & Kyne, Jefferson's Reserve Very Old Bourbon is a complex blend of three unique bourbons — each made from a mash of corn, rye and malted barley — that are aged for up to twenty years and brought to proof with Kentucky limestone water. While most small batch bourbons are made from a blend of 200 to 300 different casks, each batch of Jefferson's Reserve is crafted from only 8 to 12 casks.

(France, Burgundy, Beaujolais, Fleurie)

Revision 2; edited by joraesque on 6/14/2018

Le Fleurie Le Clos est le vin issu du clos historique du Château des Bachelards, entièrement ceint de murs et situé à micoteau de l’appellation Fleurie. Le Clos fut la première parcelle entourée, identifiée et créée par les moines de Cluny vers l’an 1100. Son terroir est à part. Les autres parcelles qui lui sont contiguës ne produisent pas les mêmes raisins. Le terroir et les sols sont donc uniques. Le terroir est de granit rose décomposé et le système racinaire plongeant. Le tout est sublimé par une viticulture biologique certifiée ainsi qu’en biodynamie qui préserve son incomparable naturel.
Cépages: Gamay de Fréaux et Gamay de Chaudenay – Vieilles vignes de 70 à 100 ans en sélection massale sur Riparia Gloire et Vialla.

(Spain, Castilla y León, Vino de la Tierra de Castilla y León)

Revision 1; edited by angelo1947 on 6/14/2018

https://www.abadia-retuerta.com/tienda/seleccion-especial/

(Spain, Catalunya, Tarragona, Montsant)

Revision 1; edited by futronic on 6/14/2018

Alfredo Arribas, architect and sensitive viticulturist settled since 2001 in the neighboring Priorat signs this delicious Trossos Vells, a red wine belonging to the Trossos series, with which he focuses on the character of the different terroirs of Montsant. Made from strains that grow in 9 old vines located in the heart of the DO, with different exposures, altitude and soils, this wine offers the protagonism to the Cariñena, well seconded by Garnacha and Syrah. It is a tinto of sweeping fruity character, with the dry hay notes of the Cariñena and mineral nuances that define its identity. A Montsant that falls in love and does not resist comparisons. (Translated from Spanish)

(Spain, Catalunya, Tarragona, Montsant)

Revision 1; edited by futronic on 6/14/2018

Old vines of Samsó (Carignan) and Sumoll, next to the Ermita de Sant Joan, on the same side of the Natural Park. Aged for 20 months in French oak barrels.

(France, Rhône, Northern Rhône, St. Joseph)

Revision 1; edited by joraesque on 6/9/2018

Cessieux is a fairly new wine for Souhaut as the parcel was leased out for 25 years. Very rocky soils, it produces exuberant Syrah in Souhaut’s oh so elegant style. It is at this level that you encounter Souhaut's more serious, ageable side, where the natural wine is more Rougeard than Anglore.

(New Zealand, North Island, Wairarapa, Martinborough)

Revision 4; edited by LindsayM on 6/9/2018

Although our McCrone Vineyard is situated just a stone’s throw away, the site has a distinctly different soil profile from our Home Block and other vineyards closer to the terrace edge.

A seam of clay along the boundary of the vineyard fans out through the gravels, creating fine layers between the stones. This clay holds moisture, keeping the soil cooler, which gives the wine a notably spicy fruit character and a full, textured palate. It has lifted aromas of clove, red liquorice and ripe raspberry. Time in bottle has allowed the wine
to develop a beguiling savoury truffle note with a hint of dried herb. The palate is vivacious, with generous tannins completing the finish - and best of all, we’ve done the cellaring for you."

Vines for the McCrone Vineyard were planted in 2001. Clonal material is a mix of the Ata Rangi Abel clone, Dijon clones and Clone 5. While these vines are obviously younger than those which generally go into the Ata Rangi label, the wine has the advantage of an extra 3 years bottle age before release. The vineyard was originally owned by Don and Carole McCrone who also own a 10 acre pinot noir vineyard in Yamhill, Oregon, the fruit off which is purchased by Ken Wright Cellars. Ken Wright Cellars specialise in single vineyard pinots. Clive Paton and the Ata Rangi team developed the Martinborough block for the McCrones and later purchased the vineyard.

(Australia, Victoria, North East, Rutherglen)

Revision 1; edited by LindsayM on 6/9/2018

Our Cellar block wines are the best parcels of single varieties grown in our vineyard in Rutherglen.
Our single hectare of Durif was planted in 1999. The vineyard is dryland with rescue irrigation available for very dry years. This means we obtain very low yields of super premium quality fruit. The wines produced are intense and concentrated with wonderful depth of flavour and complexity

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

Revision 1; edited by LindsayM on 6/7/2018

Merlimont
Merlot Cabernet Sauvignon Cabernet Franc

The Picardy Merlimont allows the Pannells to show a different expression of the Picardy Merlot, Cabernet Sauvignon, Cabernet Franc and is approximately made up of 40% Merlot, 30% Cabernet Franc and 30% Cabernet Sauvignon. This reserve blend is only produced in outstanding vintages and is given a full 22 months barrel maturation.
This is a wine in the style of the old world Merlot, Cabernet Sauvignon producing regions - fruity but elegant and with excellent structure which will reward cellaring.
The outstanding features of this wine are its structure, fine grained tannins, low pH without high acidity, excellent colour and pronounced fruit flavours. It should drink superbly for up to twenty years.


In the Vineyard

The vineyard is planted to 50% Merlot, 25% Cabernet Sauvignon and 25% Cabernet Franc. However, the wine's final composition varies according to yields and ripeness.
The vines carry a maximum of 8 tonnes per hectare and excess fruit is hand-thinned at veraison. To help keep crop levels down the vineyard is non-irrigated and cane-pruned.
The fruit is ripened to around 13.5° baume, depending on flavour. It is then hand-picked and transported to the nearby winery on the Picardy estate.

In the Winery

In the winery the fruit is destemmed and pumped to overhead small fermenters. The fermentation is carried out at around 25 degrees celsius to ensure purity of fruit without excess extraction. During fermentation the wine is hand-plunged 3 times per day. The wine and skins are run directly from the fermenter into the airbag press.
After pressing, the different ferments and varieties are then blended as early as possible to give maximum integration time. We also attempt to ferment the Cabernet Franc either with the Merlot or Cabernet Sauvignon, to further enhance integration.
After blending and settling, the wine is then matured in new to four year old French oak barriques (predominately from Bordeaux coppers). While in oak the wine undergoes malolactic fermentation and each barrel is checked and topped up weekly. This wine is usually racked twice during its oak maturation.
After twelve months in oak the wine is racked out of barrel to a tank and then returned to 4 and 5 year old French oak barriques for a further 10 months of maturation. Extended maturation in older oak softens the wine without adding oak flavour. After this further time in oak the wine is then racked to tank and given a gentle filtration on its way to bottle.

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

Revision 1; edited by LindsayM on 6/7/2018

Merlot Cabernet Sauvignon Cabernet Franc

Picardy Merlot, Cabernet Sauvignon, Cabernet Franc is a blend of approximately 40% Merlot, 30% Cabernet Franc and 30% Cabernet Sauvignon.
This is a wine in the style of old world Merlot, Cabernet Sauvignon producing regions - fruity but elegant and with excellent structure which will reward cellaring.
The outstanding features of this wine are its structure, fine grained tannins, low pH without high acidity, excellent colour and pronounced fruit flavours. It should drink superbly for up to twenty years.

In the Vineyard

The vineyard is planted to 50% Merlot, 25% Cabernet Sauvignon and 25% Cabernet Franc. However, the wine's final composition varies according to yields and ripeness, depending on conditions for each vintage.
The vines carry a maximum of 8 tonnes per hectare and excess fruit is hand-thinned at veraison. To help keep crop levels down the vineyard is unirrigated and cane-pruned.
The fruit is harvested according to flavour and is usually around 13° baume. It is then hand-picked and transported to the nearby winery on the Picardy estate.

In the Winery

The fruit is destemmed and pumped to overhead small fermenters. The fermentation is carried out at around 25 degrees celsius to ensure purity of fruit without excess extraction. During fermentation the wine is hand plunged 3 times per day. The wine and skins are run directly from the fermenter into the airbag press.
After pressing, the different ferments and varieties are then blended as early as possible to give maximum integration. We also attempt to co-ferment the Cabernet Franc either with the Merlot or Cabernet Sauvignon, to further enhance integration.
After blending and settling, the wine is then matured in new to four year old French oak barriques. While in oak, the wine undergoes malolactic fermentation and each barrel is checked and topped up weekly. This wine is usually racked twice during its oak maturation.
After twelve months in oak the wine is racked out of barrel to a tank and given a gentle filtration on its way to bottle.

(USA, California, South Coast, Orange County)

Revision 1; edited by joraesque on 6/6/2018

It’s important to start your day off right, and there’s no day more important than Tuesday in our book. So let’s brunch! We’ve prepared quite the hearty spread for you, featuring our bourbon barrel-aged imperial stout with freshly roasted coffee, swirls of cinnamon, nutty almonds and drizzles of sweet maple flavor.

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

Revision 1; edited by LindsayM on 6/6/2018

Chardonnay

Picardy Chardonnay is made from equal portions of the four preferred clones 76, 95, 96 and 277(selected by the University of Dijon) to achieve complexity.
The Pannells are looking towards the great white wines of the old world for inspiration and look to make a Chardonnay with floral characters, citrus fruits and minerality with good structure and texture.
Excellent fruit intensity, structure, pH to acid relationship and fine-grained tannins guarantee long life and excellent bottle development. The wines are also very approachable in their early years.

In the Vineyard

The Chardonnay vines carry a maximum of 7 tonnes per hectare, excess fruit being hand-crop thinned at veraison. In order to achieve low yields the vineyard is non-irrigated and cane pruned. Picking time for the Chardonnay is usually around early March. The fruit is ripened to approximately 12° baume, but this is not recipe winemaking and fruit flavour ultimately determines picking dates. The fruit is then handpicked and transported to the winery (only 200 metres away) on the Picardy estate.

In the Winery

In the winery approximately 40% of the Chardonnay is whole bunch pressed and the remainder is destemmed and then pressed. The juice is settled for 48 hours before being racked and the fermentation is then commenced in tank using two different yeast strains to give fruit complexity and texture. Shortly thereafter the wine is racked to a blend of new to four year old French oak barriques to complete fermentation.
While in oak the wine undergoes malolactic fermentation. During this period they are lees stirred once per week. Each barrel is checked and topped up weekly. After about 10 months in oak the wine is racked out of barrel to tank and then given a gentle filtration on its way to bottle.

(USA, California, South Coast, Orange County)

Revision 1; edited by joraesque on 6/5/2018

This is our bourbon barrel-aged imperial brown ale, Mash, stretching to new levels. Mash & Coconut features nearly 400lbs. of toasted coconut per batch, which ratchets up the complex, native coconut character and complements the oaky and vanilla notes that are imparted to the beer as part of its extensive maturation in bourbon barrels.

(Spain, Galicia, Valdeorras)

Revision 1; edited by futronic on 6/4/2018

Variety: Mencía, Brancellao, Sousón, "Garnacha" and others

Viticulture: Grape Vineyard worked in organic farming. Pruning in a glass Manual harvest in boxes.

Processing and aging: Native yeasts. Aging in foudres and barrels.

Soils: Between 400 and 600 meters of altitude, in narrow and vertiginous terraces of strong slopes oriented to the south, acids, of coarse textures. Developed from granites (granodiorites).

Source: Telmo Rodríguez Valdeorras A Falcoeira - Translated from Spanish

(Spain, Galicia, Valdeorras)

Revision 4; edited by futronic on 6/4/2018

Variety: Mencía, Brancellao, Sousón, "Garnacha" and other red and white varieties

Viticulture: Vineyards worked in organic farming. Pruning in a glass Manual harvest in boxes.

Processing and aging: Native yeasts. Elaboration in small
wooden tanks and soft aging for 12 months in wooden foudres.

Soils: Located at an altitude between 550 and 725 meters above the slopes of the Bibei River. Shallow soils, terraced due to the strong slopes facing south, west and northwest,
acid and thick textures.

Source: Telmo Rodríguez Valdeorras O Diviso - Translated from Spanish

(Spain, Galicia, Valdeorras)

Revision 1; edited by futronic on 6/4/2018

2.5 hectares of vineyards in the mainland Galicia, in the town of Santa Cruz. Granite floors, poor and shallow, located in endless terraces on the steep terrain that is on the banks of the Bibei River.

Oriented to the west and to the north, this old vineyard has a mixture of traditional varieties: Mencía, Merenzao, Sousón, Godello, "Garnacha".

A simple winemaking process, in small wooden barrels and in stainless steel tanks, and a light aging in foudres to preserve the "Atlantic" delicacy of this wine from inland Galicia.

Source: Telmo Rodríguez Valdeorras As Caborcas - Translated from Spanish

(Australia, Victoria, Western Victoria, Grampians)

Revision 1; edited by LindsayM on 6/3/2018

Two years after the devastation of the Grampians bushfires, Grampians Estatecelebrates a new beginning with the release of the Black Sunday Friends Shiraz Collection.

These wines are made possible by the generosity of eight cool climate local and regional wineries who donated fruit to continue the winemaking tradition of Grampians Estate.

This made a 2006 vintage a reality after fire wiped out 90 per cent of the Grampians Estate vineyard during the Grampians bushfire.

Their generosity, together with Graphix Labels who provided both the wonderful label design and production, and many others, is a reminder of the true spirit which exists within the industry.

The wineries involved were: Boggy Creek (King Valley), Brokenwood (Beechworth vineyard), Cobaw Ridge (Macedon), Dakis Vineyard (Grampians), Dalwhinnie (Pyrenees), Garden Gully (Grampians), Henty Estate (Henty), and Shays Flat (Pyrenees).

The Friends Shiraz Collection in many ways is a tribute to all who assisted during and after the Grampians fires across the entire region.

Special mention to Sunraysia Nursery, Graphix Labels, Mooraduc Tatyoon CFAs, Dunkeld CC, Moyston-Willaura FNC, Old Carey FC, Garden Gully team, Grampians Estate family, and individuals from all walks of life.

The recovery effort involved hundreds of people, mostly volunteers, and continued for months on end. It still continues today at a personal level.

When one considers that 50,000 hectares of farmland, 60,000 sheep and half of the National Park were consumed in the best part of one day, the rebuilding will take some time to complete.

The wines themselves are wonderful examples of cool climate shiraz. Each parcel of wine was fermented separately and blended prior to bottling.

Wine from each winery is represented in each wine the proportions, however,vary to produce three different and unique wines.

The 2006 Black Sunday Friends Shiraz
was bottled in August 07, allowing it to be entered in five wine shows (one gold andfour silver medals), one judge commenting: It has fruit depth intensity and vibrancy with balance, its a wine ready to drink now.

The 2006 Black Sunday Friends Reserve Shiraz was only bottled in February 2008. It has amazing intensity, spiciness and richness, a wine that will definitely reward cellaring.

The 2008 Black Sunday Friends Sparkling Shiraz
is still on lees and will be available in July 2008.

The labels designed by the Graphix team are a work of art and reflect the magnitude of the event. The three wines each feature a different picture of the fire on the front label, and three different pictures of volunteers on the back label.

Black Sunday will forever be remembered by those who witnessed the day or its aftermath. Like Ash Wednesday and Black Friday before it, communities rise to the occasion, recovering, rebuilding and looking to the future.

The Black Sunday Shiraz Collection encompasses all that with a little help from our friends.

Sarah Guthrie says Grampians Estate wine is available by mail order or from Garden Gully cellar Door, 1477 Western Highway, Great western....heaps of parking space for caravans, and trailers open 11am till 4pm everyday. Just off the highway...can't miss it!

Thermopylae the Guthrie family property is within a short distance from Yarram Park, this property was the location of the iconic painting Land of the Golden Fleece painted by Sir Arthur Streeton. As a child, Sarah grew up on this property with her father who was the Property Manager. The artists name and image features throughout the various vintages and is a strong reminder of our Australian heritage and land.

The address is Tom and Sarah Guthrie Grampians Estate 366 Mafeking Rd. Willaura.Vic.3379.
Ph: 03 5354 6245
Fax: 03 5354 6257
info@grampiansestate.com.au
www.grampiansestate.com.au

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