Varietal:Sauvignon Blanc; Closure: Screw cap; Farming Practices: Organic
A lovely style of Marlborough SB. The wine has some gooseberry and tropical notes but they are well balanced by a delicious zesty lime element and some minerality. Fantastic with salads and cold seafood.
Varietal:Trebbiano; Closure: Cork; Farming Practices: Organic
A minimal intervention Trebbiano that is vibrant and zesty as well as silky on the palate. Peaches, apricots, white flower notes and minerals can all be found here. Shellfish pasta or panfried white fish with lemon would be the way to go.
Varietal: Chenin Blanc; Closure: Screw cap; Farming Practices: Practising Biodynamics
From vines nearing 60 years old. Time on lees in concrete tanks and a portion in old oak make this a pretty complex and textured wine for a great value ‘crowd pleaser’. It’s a fairly rich wine but possesses a lovely vein of freshness to balance it. Grilled/barbecued seafood and grilled halloumi salad match perfectly.
Varietal:Pinot Gris Blend; Closure: Screw cap; Farming Practices: Sustainable
A Pinot Gris dominant blend all processed individually ranging from whole bunch pressing, destemmed cold soaks and destemmed pressing. Fermented in stainless steel with no sulphur which allows the fruit to express itself. Bright acid that leaves a lovely zing on the tongue. Chilli mud crab or scallops would match incredibly well.
Varietal:Semillon; Closure: Screw cap; Farming Practices: Conventional
Old vine Semillon grown on lighter soils which deliver beautifully balanced grapes. Four months on light lees adds some complexity to the beautiful zingy lime zest and grapefruit elements. Oysters, cold cooked prawns and Whiting, that’s if you don’t finish the bottle while preparing the food. It’s that smashable.
Varietal: Riesling; Closure: Screw cap; Farming Practices: Practising Biodynamics
Leesy lemony notes on the nose and the citrus has good drive on the palate with some lovely grapefruit elements as well. Really nice and racy. Match with whiting, oysters or cold prawns and thousand island sauce.
Claire and Mike Allan planted the first vines at Huia in 1994 and formally started Huia Vineyards in 1996. From then until now, the health of the earth and the happiness of the people at Huia have always been the most important factor. It takes great land and great people to make great wine. Claire and Mike arrived in Marlborough in 1990 and officially started Huia Vineyards in 1996.
Those early years were spent gaining valuable experience in wineries in Marlborough. Mike at Cloudy Bay and Vavasour whilst Claire was at Corbans and Lawson's Dry Hills. They also both worked and made wine in Champagne at Veuve Cliquot and Taittinger respectively.
This diverse, hands-on experience gave them a great grounding in making bright New World wines, but also integrated an appreciation of the sense of land, heritage and tradition from the Old World. When they purchased the wonderful Home block in Rapaura, it took several years to get it cleared, build the house and get the first vines planted. At the same time two gorgeous daughters arrived - Tui and Sophie - and they have played a full part in the continuing journey of Huia Vineyards...
The sea is only 8 kilometers away and rolling hills, vineyards and olive groves surround the variegated landscape of the town of Atri in the Abruzzo region where the farmland lies. Nearby, national parks, woods and badlands, all wonderfully preserved, are waiting to be discovered in the majestic silence that seems to characterize this region of Italy suspended in time and space.
Cirelli Farms is the name of the IMC*-certified organic farmland situated on 22 hectares of fertile land. Everything produced on the farm is done so respecting the sustainable natural cycles of our olive groves, vineyards, organic horticultural crop fields and animal breeding. Crop rotation, a period of rest for the soil, fertilization and livestock grazing are only some of the vital steps in the process of producing wine (in terracotta wine jars), olive oil, organically grown fruit and vegetables and meat of the finest quality. The constant pursuit of quality and sustainability begins in the vineyards where their objective is to bring out the best of every single vine. No small feat considering their commitment to respecting the environment in every phase of wine making. The use of herbicides and chemical fertilizers or any other product that does not conform with the ideas of organic farming and with the plant’s natural phytosanitary defense system are banned.
The fertility of the soil is managed through organic fertilization and the use of Biodynamic Preparation 500 Cow Horn manure. The grapes are handpicked and the grapes are also manually selected. *(Istituto Mediterraneo di Certificazione – Mediterranean Certificate Institute).
AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. The 28ha of old bushvines grow in the Siebritskloof part of the Paardeberg mountain. The property is owned by the baie dynamic and good looking cousins Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the farm manager of Groot Constantia for 46 years. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot less traffic lights and hippies still had a presence.
On Kalmoesfontein it is back to basics, using traditional winemaking equipment and old cement kuipe. “We make wines with immense character. We’re using what we can afford. We are making the best wines we can. And we are having great experiences. I want to make something, involving interaction from my family.” Together these two have restored a neglected cellar on the farm that was last used in the 1930′s to make natural wines in the traditional manner.
The wines offered under the Boomtown label are worked on as a collective, whilst the individual winemakers guide their own wines to bottle; Tim makes Minim Wine and Pat makes Little Reddie. Boomtown wines are simple, local blends with a sense of familiarity and comfort - house wines, bistro style, vin de soif....not to inspire endless consideration, just good drinking and importantly, a strong Central Victorian fabric.
Gundog Estate is a boutique producer of premium Semillon and Shiraz.
Sourcing fruit from some of the best vineyards in the Hunter, Hilltops and Canberra wine regions in New South Wales, we engage passionate growers that work tirelessly to deliver the best fruit possible.
"Our growers also firmly believe in sustainable vineyard practices, with a view to leaving the land in a better condition for the next generation.
In the winery, we employ a thoughtful combination of new and old world practices to deliver high quality, innovative wines. These wines represent some of the best examples of regional, modern Australian style, produced on a boutique scale. Fermentation with naturally occurring yeast, and partial fermentation of whites on skins, are two key practices we have implemented to great effect. With our reds, fermentation in open tanks, hand plunging, and shorter maturation periods in premium French oak puncheons illustrate a combined traditional / modern approach to winemaking that helps us to deliver wines that strike a fine balance between fruit flavour and complexity. Ultimately, we seek to produce quality wines that tell a story of the season and region. The wines should offer drinking appeal from day one, but also have the potential age gracefully."
Bass River is tiny winery that bears a resemblance to a small domaine in South Gippsland - in size, approach, passion and very often in the glass. The vignerons - The Butera Family, emphasis being placed on producing small quantities of premium wines grown only from the estate vineyard, expressing terroir and organic principles to hand craft distinctive regional wines.
The land is bordered by the Bass River and the southern end of the Strzelecki Ranges. The vineyard is ideally located experiencing cool conditions from the nearby maritime elements. The Butera family has nurtured the land since 1983, with three hectares of vines following some 15 years later in 1998 to construct the House Block. A further three hectares were planted on the west bank of the Bass River in 2006. These two parcels of vines provide the unique character of Bass River wines.
We invite you to share in our journey as we continue to blend our grapes with the season to produce Bass River's finest wines, to continue to explore the evolution of our winemaking and the pleasure of enjoying good wine in good company.