The palest of rose pink, this Split Pick Moscato offers a delicate and enticing mix of pink roses, fresh strawberries and musk. With flavours of exotic tropical fruits, the palate is delightfully light and fresh; a subtle balance of sweetness with a crisp finish. Perfect as an accompaniment to a delicious brunch, or just on its own in the afternoon sun.
To create the JOSEPH Sparkling Red a hogshead of the ultra premium JOSEPH Moda Cabernet Merlot from every year since 1991 and Primo Estate Shiraz from 1989 is added to a unique blend of museum vintages from the past 40 years. A tirage is completed only every 18-24 months, ensuring the base wine retains it’s unique character derived from the aged wines in the blend. After traditional fermentation in the bottle, the 2012 JOSEPH Sparkling Red disgorgement is rested on yeast lees for 18 months before hand disgorgement. It was liqueured carefully with a blend of aged Australian fortified wines to ensure a savoury style with perfect balance.
An Australian icon with dark, brooding opulence and layered complexity. With museum vintages dating back to the 60's, this really is the history of Australian wine in a bottle.
Ashton Hills is justly respected for the class of its sparkling white wines, which are only produced when the vintage conditions allow. The blanc de noirs has only been produced four times since 1997 and Stephen has adopted a similar ‘mean’ attitude to the other wines in the range. Typically sourced from both the Estate vineyard and Jim Grigg’s vineyard nearby on the Piccadilly Valley floor, the fruit for the Ashton Hills Blanc de Noirs and the better known, Ashton Hills Salmon Brut are whole bunch-pressed and fermented in old French oak.
2011 marked the first vintage of the Ashton Hills Brut Sauvage, made from the same base wine as the 2011 Blanc de Noirs but importantly, disgorged and corked without any dosage. It was Stephen’s belief that this was the first vintage where the wine had sufficient fruit sweetness to carry off this style.
Produced in limited quantities, each of the Ashton Hills Sparkling Pinot Noirs cater for different palates with varying levels of dryness, but they are united in one respect – all have a purity of taste, finesse and a clean finish that are typical of the style and the region from which they come.
The palate is dominated by refreshing mineral notes combined with a consistent flavour echoing the wine’s richness and plumpness. From under a rich expression of ripe and dried fruit, a gentle persistent freshness comes through. A subtle and beautifully crafted framework which is the signature of Gosset champagnes.
Gosset, founded in 1584, is the oldest wine house in Champagne. In 1584, Pierre Gosset, alderman of Aÿ and wine-grower, made still, mostly red, wines from the grapes he harvested from his own wines. In those days, two wines vied for pride of place at the table to the Kings of France: the wine of Aÿ and, from some hundreds of leagues further South, the wine of Beaune. Then, in the 18th century the wine made in around Aÿ began to bubble and the Gosset family turned naturally to the production of champagne.
Cristal 2004 - incisive, seductive and delicious - has a “slender”, almost “living” freshness. Highly contemporary in its harmony and immediate seductiveness, it nevertheless remains first and foremost
a great classic of northern Champagne, combining freshness, energy and an almost chalky mineral quality. The Cristal hallmarks are evident: purity, precision and the unique harmony of flavours associated with the subtle power of our historic vines, located on the finest Champagne Grand Cru
Cristal ages an average of 5 years in the cellars and rests 8 months after disgorgement to perfect its maturity.
In 1876, Tsar Alexander II was already a great fan of Louis Roederer’s champagne and he asked Louis Roederer to “go one step further” and produce, for his own personal consumption, a wine unique in quality and bottle. Louis Roederer offered to create an exceptional white crystal bottle to house the best selection from the 7 finest vineyards of his estate, thus creating the first Prestige cuvee of Champagne.
This wine is only produced in the “great” years when the ripeness of the Chardonnay and Pinot noir enables a subtle, precise balance.
This delicate fruit driven wine is pale straw in colour with a persistent bead in the glass. A long creamy palate and subtle toast and yeast flavours combine brilliantly with the lemon-citrus aromas and underlying nuttiness of the Chardonnay.
Premium fruit from family owned vineyards in the cool climate King Valley region in North East Victoria is selected for the wines of Redbank. Small parcels of Shiraz from Heathcote are used to produce the premium 'The Anvil'.