Beautifully positioned within South Gippsland is a tiny winery that bears a resemblance to a small domaine in size, approach and passion and very often in the glass. The vignerons, the Butera Family place an emphasis on producing small quantities of premium wines grown only from the estate vineyard, expressing the terrior and organic principles to hand craft distinctive regional wines.
Boomtown was born in July 2014 when Tim Sproal, Pat Underwood and Jarad Curwood were dreaming about a place to make their own wine locally. Whilst not achievable as individuals, the idea of taking a shared lease, with shared equipment and three winemakers made the most sense. A place of experimentation, learning and really good times. Sourcing grapes from great local vineyards and making wines with a sense of honesty that tells stories about their home.
Super premium handcrafted Chardonnay and Pinot Noir from two of Australia's most exciting young winemakers, Matt Burton and Dylan McMahon. The Burton McMahon range is focused on strictly limited releases of small batch Chardonnay and Pinot Noir from Victoria.
After making wine in Tasmania for 12 vintages at Spring Vale, Kris and Dave Cush along with their three boys moved to Brisbane in search of bigger schools, kinder weather and new challenges. They found all three, and have since started their own tiny wine label, exploring Australia's great wine regions and the grapes that grow best there.
Gundog Estate, a boutique producer of premium Semillon and Shiraz, source their fruit from some of the best vineyards in the Hunter, Hilltops and Canberra regions of New South Wales. They engage passionate growers that work tirelessly to deliver the best fruit possible. Their growers also firmly believe in sustainable vineyard practices, with a view to leaving the land in a better condition for the next generation.
Started in 2011 in a mates garage with a tonne of Heathcote Shiraz, an old milk vat and a few buckets, the goal has always been to make small wines; honest and compelling, from great Central Victorian sites. Minim is produced and bottled by Tim Sproal. Tim sources handpicked grapes from dedicated local growers, making wines gently using wild yeast ferments and a commitment to low intervention winemaking.
Originally born by way of distraction from a straight jacketed corporate world, Riley now sees this venture as an exercise in prettiness and intrigue... the creation of wines of harmony that people crave to drink. Harvest is pretty much always based around acidity.
Located in the foothills of the Pyrenees, at the crossroads of the Atlantic and Mediterranean lies Roquetaillade, a little village just inside the Languedoc. After several experiences in renowned wine areas and becoming good friends with Didier Dagueneau, Marie-Claire and Pierre decided to move back to Roquetaillade, the village of their childhood where they now grow vines on a very small parcel of the family land, planted and grafted 35 years ago.
As a 9th generation winegrower, Philippe strives to make the best wines possible with his Sauvignon Blanc and Pinot Noir grapes. He constructed his càve over 20 years ago, previously working alongside his father and grandfather, learning his craft along the way to make excellent wines. The càve and Sancerre vines are nestled in the village of Sury-en-Vaux, about 6 kilometers from Sancerre. He is lucky to have 3 appellations of vines on both side of the Loire River; Sancerre, Pouilly Fumé and Coteaux du Giennois.
Châteaux Solidaires was created in 1937, when a handful of Winemakers located in the region of Blaye decided to gather their means of production to become more competitive. By coming together, each vine-grower was able to take advantage of increased expertise regarding the production, the sales and marketing of their wines. Thanks to this, Châteaux Solidaires wines can now be quoted among the best wines of the appellation.
Located in the village of Saint Paul de Blaye, the terroir that produces this delightful little white wine is well exposed. The color is pale yellow and shiny with a fresh and powerful nose. Grapefruit aromas and mineral notes fill the nose. On the palate, the attack is lively and aromatic with an evolution on a creamy and mineral finish marked by nuances of exotic fruits. No oak is used in producing this wine.
The wines are grown, made and matured on Kalmoesfontein Farm in the Swartland appellation of South Africa. The property is owned by cousins Hein and Adi Badenhorst who are originally from Constantia. Together they have restored a neglected cellar on the farm which was last used in the 1930's to make natural wines in the traditional manner.
Chris and Suzaan Alheit's aim is to vinify extraordinary Cape vineyards. In doing this, they hope to find the voice of the land. That voice may be a choir of amazing blocks blended into one bottle, or it may be the purity and beauty of a single vineyard soloist. They believe that fine wine is grown rather than made. In their cellar, a vineyard is allowed to become a wine without interference.
Winemaker Johan Meyer makes natural wines using zero commercial yeast and no other modern winemaking preparations. They harvest their grapes earlier at no more than 23.5 degrees Balling, to not only ensure lower alcohol levels, but to retain the brightness and life of their carefully tended grapes as they transform into wines. Abora liberally use whole bunch fermentation on red and white wines and allow post fermentation hot maceration on skins and stalks.
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