As South Australia’s most illustrious wine region, the bountiful and beautiful Barossa Valley naturally draws in a lot of well-deserved attention from both city folk escaping Adelaide for the weekend as well as interstate and international wine enthusiasts who come hunting for a good drop and an invigorating dose of fresh country air.
With over 150 wineries on offer, you could certainly breeze in and out, ticking off a few of the big tourist hotspots and have a great time. Otherwise, you could slow down the pace a little, get off the beaten track and savour a variety of authentic Barossa experiences, just like the locals do.
Vintage Rankings: Scale of 1-10 , 10=perfect conditions.
2002/10 2003/7 2004/9 2005/7 2006/10 2007/7 2008/8 2009/7 2010/9 2011/5 2012/9 2013/8 2014/7 2015/9
Hentley Farm - invites guests to a rustic cellar door and a multi-award winning restaurant showcasing a degustation journey that will blow you away. Go all out with the matching wines for a Barossa dining experience to remember.
Barossa Farmers Market - where you'll find locals and visitors alike every Saturday morning browsing the delightful array of produce, cheeses, oils, pickles, baked goods and flowers fresh from the farms of the Barossa.
Barossa Regional Gallery - along with its art exhibitions, excellent artisan wares shop and creative workshops, is home to the spectacular Hill & Son grand organ. Built in 1875, it's the oldest concert organ on Australia’s mainland. If you're fortunate to be in the valley when an organ concert or recital is scheduled, then consider your 'Barossa like a local' experience officially complete.
With its rich soils, warm climate and cooling sea breezes from the Gulf of St Vincent, McLaren Vale has been a premium winemaking region for almost two centuries. The idyllic Mediterranean-style climate produces wines with power and flavour that usually offer excellent value for money.
Shiraz, Cabernet Sauvignon, Grenache, Chardonnay and Viognier are among the most planted grapes but alternative varieties including Sangiovese, Tempranillo, Chenin Blanc, Fiano, Vermentino and Tannat are also thriving.
The regional blend is GSM and each of these single varieties achieve greatness here. Natural wine is biodynamic practices are growing in popularity throughout the region.
There is a good choice of modern tasting facilities and small, quirky cellar doors.
Vintage Rankings Red Wine: Scale of 1-10 , 10=perfect conditions.
2002/8 2003/8 2004/7 2005/9 2006/9 2007/7 2008/8 2009/9 2010/8 2011/9 2012/8 2013/8 2014/7 2015/7
The Buttery family decided to preserve a 10 hectare section of land within the Gemtree vineyard in 1998 to contribute to the survival of local native species and to ensure an ecological balance is maintained on the property.
Originally it was a degraded creek line littered with rubbish from past farming use and feral weeds, Gemtree partnered with Greening Australia to develop the site and planted over 50,000 natives. The site is now a biodiverse wetland and a haven for native birds, plants and animals.
Biodiversity in the wetlands aids Gemtree’s agricultural production through:
The Willunga Farmers' Market, held every Saturday, is also a great spot to sample local produce and rub shoulders with the artisans. The entire region is something of a foodies' paradise with a wide range of boutique operators producing olive oils, venison, cheese, chocolates and other gourmet goodies..
Preservative-free wines used to be produced by a minority of producers, and the ones that were available weren't particularly good. Thanks to a general trend toward more 'natural' products, demand has increased dramatically and there's a greater variety of wines being made under the preservative-free banner. Here we de-bunk some of the myths and misconceptions around this growing trend.
When people talk about preservatives in wine, they're actually talking about the addition of sulphur dioxide (preservative 220), which has been used for thousands of years to protect wines from oxygen and spoilage.
White wines generally contain larger doses of sulphur dioxide than reds because the creation of white wine without preservatives is a very tricky beast.
Red wines have their own natural preservatives, so require less preservatives to be added. However, those natural preservatives in red wines (tannins and colour pigments) can make some people feel a little 'dusty', hence the reason reds can seem more potent than whites.
Australian labelling laws demand that producers state the addition of preservatives, even down to the tiniest amount, whereas many European countries are far more relaxed about labelling. As a result, there's a fair chance the Chianti you enjoy quaffing contains far more sulphur dioxide than most Australian reds.
Coonawarra is one of Australia's most remote wine-producing districts - a tiny dot on the map roughly halfway between Melbourne and Adelaide, just on the South Australian side of the state border.
A cigar-shaped strip of red “terra rossa” soil runs from the hamlet of Penola along the Riddoch Highway to just north of tiny Coonawarra township - a distance of just 24 kilometers - and produces some of Australia's best reds wines. The Limestone Coast region also punches well above its weight in the tourism stakes.
Vintage Red Wine Rankings:
2002/9 2003/9 2004/7 2005/8 2006/7 2007/7 2008/9 2009/7 2010/9 2011/6 2012/8 2013/9 2014/8 2015/9
クナワラには、この地域のカベルネ・ソーヴィニョンのスタイルを支え続けている、歴史的なブランドがあります。1908年に設立された家族経営のレッドマンは、「ルージュ・オム」というラベルで有名になりました。クナワラの最も有名なブランドの一つであるウィンズ Wynns Coonawarraは、ジョン・リドックが植えた最初のブドウの樹を受け継いでいます。クナワラのカベルネは、1962年のミルダラ・カベルネ・ソーヴィニョンが、オーストラリアで最も権威のあるワイン賞であるジミー・ワトソン・トロフィー1963年に受賞して以来、その名声を確立しました。それ以降の50年の間、6つのクナワラ・カベルネ・ソーヴィニョンが、ジミー・ワトソン・トロフィーを獲得しています。
The 2-hectare Sauvignon Blanc block was planted in 2004 on sandy loam over terra rossa soil, on the crest of a north-south oriented 35-million year old limestone ridge in the heart of the Wrattonbully wine region. A further 1 hectare of Sauvignon Blanc was planted in 2013.
French clones were used, grafted onto 101-14 rootstocks. The vines were planted at a density of 4,444 vines per hectare, 1.5m x 1.5m, making it the closest spaced Sauvignon Blanc vineyard in Australia.
The fruiting wire is only 50cm above ground, earning the vines the nickname of the “low vines” amongst the local winemaking community.
The 3-hectare Cabernet Sauvignon block was planted in 2004 using the same layout as the Sauvignon Blanc ( at 4,444 vines per hectare). Australian clones were used (CW44 and Reynella). The Cabernet Sauvignon vines are planted on the western flank of the Terre à Terre vineyard, where the soil is pure terra rossa over 35-million year old limestone rocks.
The 1-hectare Cabernet Franc block was planted in 2008, alongside the Cabernet Sauvignon.The vineyard was planted with cuttings from the Whalebone vineyard and also some French clones, all grafted on to rootstocks. The Cabernet Franc was planted at a density of 4,444 vines per hectare.
The 1-hectare Shiraz block was similarly planted in 2008, alongside the Cabernet Franc. The block was planted with grafted cuttings from recent clonal selection material made by the Yalumba nursery from cuttings retrieved from old Barrossa and Eden Valley vineyards. The density is 4,444 vines per hectare.
The Yarra Valley is home to mavericks, dreamers and innovators.
Some of the most influential winemakers in Australia can be found in this diverse region just a one-hour-drive from Melbourne CBD - and even closer to Melbourne Airport.
Known for its sparkling wines, stellar Chardonnays and outstanding Pinot Noirs, the Yarra was first planted with grapes back in 1838 - just three years after Melbourne was founded.
It was in the 1960s and 70s, however, that the Yarra became a drawcard for small producers, attracted by the region's proximity to Melbourne and its diverse influences, which include both Mediterranean and continental climates and a number of soil types.
Coombe Farm is the leading producer of premium clones in the Yarra Valley. Coombe provides grapes to many of the Yarra Valleys top wineries.
Our President (Mr Andrew) grew up on and around the Melba Estate, and believes in the quality of the gardens and the fruit and vegetables produced here. We are committed to bringing the best Coombe has to offer to Japan and hopefully educating Japanese consumers about Melba and the famous family that built this amazing estate in one of the most beuatiful wine growing regions in the world
…deliberately eschewing conventional alcohol levels, new oak minimal, clarity, finesse and tension born of philosophy and of place.
James Halliday on Mac’s wines
Mac Forbes has taken a slow road to establishing his eponymous winery.
Born and raised in the Yarra Valley, where his father Hugh was a local vet, he was 18 when he first set foot in a vineyard in 1993 - not in the Yarra Valley, but in the south of France. He returned to Australia a year later and enrolled in science at the University of Melbourne before embarking on a degree in oenology at the University of Adelaide, which he completed in 1999. Next came two years at Mount Mary, one of the Yarra Valley's blueblood wineries, but in 2002 he headed to London, working in a marketing role for Southcorp and doing some consultancy work in Austria with gruner veltliner.
Forbes returned home in the last months of 2004 to begin planning his inaugural'05 vintage of 2000 dozen bottles of pinot noir and chardonnay (currently 6500 dozen), a nebulous connection with gruner veltliner coming courtesy of off dry riesling from the Strathbogie Ranges. Chardonnay and pinot noir have been the cornerstones of the business, shiraz a distinguished third man, riesling because winemakers love drinking it.
But don't think it stops there. Forbes leases his Yarra Valley vineyards and doesn't use subregional descriptions, simply the name of each vineyard site (in one instance, a single barrel from part of the 1.36ha Woori Yallock vineyard simply called Black Label). In all, he has 11ha of leased vineyards.
His raison d'etre? The attention to detail that starts in the vineyard, with support from vineyard manager Cliff Wickman (ex Burgundy, Central Otago, and biodynamic), and in the winery with Irish-born winemaker Austin Black (New Zealand, Austria and Burgundy). All three craft wines here have the lightest possible thumbprint, the pinots deliberately eschewing conventional alcohol levels, new oak minimal, clarity, finesse and tension born of philosophy and of place.
2015 MAC FORBES HODDLES CREEK CHARDONNAY
I10V1 clone planted '97; hand picked, crushed, wild fermented in new and used French oak, 9 months sterile filtered. Exemplary tension, drive and finesse; natural minerally acidity runs through the palate. Retasting highlights juicy grapefruit flavours. 130 dozen produced.
13% alc, cork 96 points, drink to 2027, $50
2015 MAC FORBES WESBURN PINOT NOIR
MV6 clone planted '81; hand picked, 10% whole bunch, part foot stomped; matured for 12 months in used oak. Clear, bright crimson-purple; fragrant red and black cherry fruit on the bouquet; complex, savoury sour cherry palate, echoes of stemmy whole bunch. 170 dozen produced.
12.5% alc, cork 95 points, drink to 2025, $75
2014 MAC FORBES BLACK LABEL WOORI YALLOCK PINOT NOIR
A barrel selection from the best section of 1.36ha block of MV6 clone planted '95. Good depth of hue; more power, complexity and length than the'15 standard releases; dark cherry and plum fruit interwoven with spices and fine tannins. A long life ahead. 26 dozen produced.
12.5% alc, cork 97 points, drink to 2030, $140
In Heathcote red wines such as Shiraz flourish because of the region's warm, continental climate.
Located to the north of the Great Dividing Range, the Heathcote region is at elevations between 160m and 380m. The majority of soil under vine is Cambrian – red and deep with excellent water retention.
In fact, some vignerons do not irrigate, aiming for smaller fruit that is intensely rich in flavour. The region’s rainfall is evenly distributed between the seasons and the climate is temperate, with cooling winds blowing from the south.
Heathcote wines are defined by their inky depth of colour, and deep, dark, complex fruit. Voluptuous and well balanced, acid and tannin meld together in a way that does not dominate the fruit, but gives the wine great cellaring ability. These characteristics are a product not only of winemaking skills, but of the vineyard itself. It is the ‘terroir’ of the different vineyards that is responsible.
The vines are low yielding and combined with a unique meso-climate, produce rich, intense and somewhat complex wines. Traditional methods are employed with wines made in small batch open fermenters and basket pressed. The wines are then matured in American & French Oak Barriques for a minimum of 18 months. Organic practices are used as much as possible in the vineyards although MVE is not certified.
The vineyard consists mainly of shiraz vines, with some dedicated rows planted to Cabernet Sauvignon, and of late there has been a grafting over to Riesling.Our Wines include:
The Heathcote Wine & Food Festival held in early October. It's a fantastic event staged over a long weekend where you taste nearly every wine made in Heathcote.
There are some wine regions where nothing much happens from year to year. Then there is the Hunter Valley, which is in a constant state of activity with its many festivals and tasting events
The Hunter now boasts over 60 cafes and restaurants and close to 120 cellar doors. They've been making wine in the Hunter - a two-hour drive north of Sydney - since 1828 and visits to some of the big names is de rigueur.
The region is best known for its age-worthy Semillons and Shiraz, but varieties including Verdelho and Chardonnay also thrive here.
ハンター・ヴァレーのセミヨンで長期熟成できるものとしてはキース・タロック Tulloch Wines、
Wine and cheese are natural partners and the Hunter is home to several outstanding cheese producers and merchants. TryBinorie Dairy, the Hunter Valley Cheese Company and the Hunter Valley Smelly Cheese Shop, or try some smoked goods from the Lovedale Smokehouse at Majors Lane.
Muse at Hungerford Hill is a top-notch winery restaurant where chef Troy Rhoades-Brown offers a stylish dining experience with innovative modern Australian dishes.
For a meal with a view, you can't go past Bistro Molines, where French-born chef Robert Molines, a long-time Hunter stalwart, serves up French-inspired dishes and a menu that changes daily.
Dine inside or out at Margan, where the food is modern Australian meets the Mediterranean and you can enjoy a long lunch with vineyard views. Many of the vegetables and herbs are grown on site.
ニュー・サウス・ウェールズ州のハンター・バレーは、 オーストラリアで最も長い歴史を誇るワイン産地で す。 ハンター・バレーブドウの木の栽培が始まっ たのは1820年代で、ここはオーストラリアで最古 のワイン産地です。ハンター・バレーのセミヨンは この産地の代表的なワインとして広く認められてい ますが、ハンターではシラーズ、シャルドネ、ヴェル ディーリョなど多種類のブドウからもワインを生産 しています。
Keith tulloch is a fourth genera- tion hunter Valley Winemaker, so the soils
of Pokolbin and the wines of the hunter Valley run deep in his blood. Keith is a quali- ed Winemaker, a Wine Judge, and Wine Consultant. Keith tulloch Wines are hand- made with meticulous care, and epitomise the best qualities of boutique hunter Valley wine. Semillon, Chardonnay & our agship Kester Shiraz show the classic hallmarks of terroir and style. Our Botrytis Semillon is harvested from naturally occurring Botrytis, and is made with exacting winemaking tech- niques. the wines we create are likely to
hit their best drinking in 5, 10 or 20+ years (depending on the wine), so whilst drink- ing young isn’t frowned upon, keeping that Shiraz, Chardonnay or Semillon for longer will unleash it’s true potential
In just two decades, the Mornington Peninsula has undergone a stunning transformation from a sleepy weekend destination for Melburnians to one of Australia's hottest wine and food destinations. Today, it is hard to think of a region anywhere in Australia that ticks quite as many boxes as the Peninsula; spectacular scenery, surf beaches, fine food, great wines and luxurious accommodation.
While the Mornington is only about an hours drive from busy Melbourne, in comparison the region is relaxed and a most popular getaway from the hustle and bustle of the city. Rich in vineyards which are hugged by coastline, there are olive groves, foodie haunts and boutique holiday retreats.
Glorious views and beautiful countryside abound, with more than 50 cellar doors (including ours!) to discover: taste the vinous best of the region and enjoy the casual elegance of the surrounds. The region is highly respected for its Pinot Noir and Chardonnay, but other varieties do well in the cool climate including Shiraz and Pinot Gris.
The Mornington has over 25,000 acres of national parks to explore, including famous Point Nepean, with a cycle and pedestrian road for access. The great outdoors puts on a great show with surfing, scuba diving, sailing, diving with dolphins or swimming with seals, fishing and horse-riding all available.
A cool maritime climate, with breezes from Port Phillip Bay and Bass Strait, has proved ideal for producing Chardonnay and Pinot Noir as well as for growing olives, berries and making artisanal cheeses. Pinot Gris and gamay are also grown with success.
Explore Mornington Peninsula wine at our informal cellar door, nestled inside the winery.
Taste Pinot Noir, Pinot Gris, Italian styled white wine & late harvest Muscat; wine that expresses a bond with a culture & terroir. Our innovativeviticulture creates ripe structured Pinot Noir & Gris that will impress you with their body & power. We are the Peninsula’s pioneer of Italianesque including Turbul Friulano fermented in terracotta anfora, Pinot Grigio & and super white field blend called Pobblebonk.
Our cool climate Late Harvest Muscat is from local vineyards, we established 20 years ago. These wines remain as rare as they are exquisitely balanced, with their lighter alcohols, sweetness & arresting floral perfume.
Taste Quealy’s wine at our old fashioned winery cellar door conducted by involved & knowledgeable staff where innovation is our tradition.
Winery tours on prior request. We are open every day 10-5
Buses and tours please ring for an appointment
62 Bittern-Dromana Road, Balnarring
(03) 5983 2483
Kathleen Quealy graduated from Charles Sturt University (Wagga Wagga) so long ago it had a different name. Her interest has always been viticulture and making a living in the wine industry. Kathleen and her husband, Kevin McCarthy, launched T’Gallant Winemakers with the variety Pinot Grigio in the early 90s. Named The Queen of Pinot Grigio by James Halliday, together with her husband, Kevin McCarthy, she was a driving force Pinot Grigio into Australia’s consciousness. Her other variety to watch is Muscat. Inspired by its important support role in many great regions of the world Kathleen planted Muscat at Main Ridge in the early 90s and has been encouraging the Peninsula to plant it ever since. Quealy have explored many winemaking styles using Muscat.
Fermented and aged in bottle for 3 years – zero sulphur & sugar. Sweet aromatic and delightful dry palate with a fine bead. Made in the traditional method however with a delicate muscat blanc variety – very limited supply
Small volumes of aromatic Moscato Giallo and Riesling blended with Friulano, Pinot Grigio and Chardonnay. Aromatic with a complex balanced palate of pink fruits and cantaloupe.
Extended fermentation on skins, then into barrel to mature. Turbul is bottled without any clarification. Sleek creamy palate, almond milk & filled with the exotic aromatics of angelica blossom, honey, bright pepper spice, parsley root, lemon rind.
A true Pinot Grigio style, aroma of rock pool, pear and wood smoke. A light energetic palate with a delicious dollop of creamy fruit
Tussie Mussie is a generous wine with a luscious stone fruit palate; honey, heavy bottomed pears, creamy. Six months on lees assist generous mouth feel and palate weight. Balanced with natural acidity.
Magnificent appearance of the palest gold colour; traits found only in perfectly ripened cool climate Pinot Gris. Perfume of honey, pink berry, fungi, even the forest, and hints of porkiness and nut.
Musk Creek Pinot Noir is evolving slowly to open up to its full potential. Some spearmint, raspberry and spice aroma; palate is moderate weight, silky and fine natural acid.
This vintage was long and fine, which made for almost perfect ripening conditions. This style shows plum skin, blueberry & morello cherry that weaves into a long savoury finish.
Liquid gold with bright aromatics of white peach, gardenia & lychee. The palate is layered with sweet citrus, marmalade and tropical fruit. Finishes clean, fine acid, awash with stone fruit and freshness
Gently stomped by foot and then fermented on skins to draw colour and flavour. Aroma of rose petal, spice and Turkish delight. The palate is gently sweet with some pleasantly drying tannins & lingering rose petal flavour
The delightful Peninsula Hot Springs retreat offers pre- or post tasting mineral spring water bathing, along with massages or beauty treatments.
The Margaret River is considered the new worlds top Chardonnay producing region. It's cabernet sauvignon and regional blend of Sauvignon Semillon Blanc are also considered world class.
During the 1960’s Dr. John Gladstones, an agronomist with the Western Australian Department of Agriculture, identified the area around Margaret River and northwards as far as Yallingup and Vasse as sites for a premium wine region. Gladstones held a public meeting in Busselton in 1966 and later the next year in 1967, cardiologist Dr. Tom Cullity planted the first commercial vineyard at Vasse Felix, Margaret River.
Land approximately three hours south of Perth and west of the line of longitude 115° 18′ east is in the Margaret River Wine Region.
Today there are over 215 wine producers ranging from niche growers producing 3.5 tonnes to the largest growers producing approximately 10,000 tonnes.
2016年はステラベラにとって20年目のヴィンテージになります。マーガレットリヴァーで ワイナリーです。最高品質の5万ケースのワインのうち、2種類がジェイムズハリディによって94点以上を獲得しました。 マーガレットリヴァーでのベストバリューであり、オーストラリアでトップ10に入るワイン、その価格は本当に魅力的です。
We love wine and we believe one of life's great pleasures is sharing the experience of beautiful wine. This is what inspires us to create wines that people love and enjoy as much as we do.
Our brands reflect our passion, our commitment and our focus to craft world class wines of exquisite varietal expression. We are driven to create the very best that the pristine Margaret River Region of Western Australia can produce.
This no compromise approach sees Stella Bella consistently rated amongst Australia’s best producers- receiving James’s Halliday’s ‘5 Red Star’ rating for over seven consecutive years.
We don’t take ourselves too seriously, but we think our dedication to excellence can be tasted in every bottle of Stella Bella – because brilliant wine is a beautiful thing.
Our six vineyards are all in the southern part of Margaret River - these distinguished sites produce fruit unique to each subregion in the south, which means that our wines taste different to others in Margaret River.
Our talented winery and vineyard team, under the guidance of our Chief Winemaker Luke Jolliffe, ensure our wines receive meticulous attention to detail and care from the vineyard to the bottle.
We look forward to welcoming you to the Stella Bella Cellar Door. Please take the time to visit us - you will be made very welcome and able to experience a wide range of excellent wines.
10.00am - 5.00pm Seven Days a Week
Follow the Bussell Highway south about 2km out of Margaret River. Turn left at Rosabrook Road, drive east for 2km and we are on the left hand side of the road.
205 Rosabrook Rd, Margaret River
正式には「エヴァンス&テート」という名前で、ブレインフィッチャーは1978年にワイン造りを始めました。 今では様々な顧客へ向けて、カルネギア家と一緒に働いています。バンカーズは、一大オーナーに所有される地域の小さな区画にすぎません。マーガレットリヴァーの典型的なワインの中で、バンカーを一躍人気にしたのは、テンプラニーリョです。 これはデイリーワイン価格でありながらすばらしい品質です。
Bunkers wines takes you on a journey of adventure and discovery.
We take our name from the spectacular Bunker Bay; the pristine beauty on the tip of the Cape Naturaliste peninsula in Margaret River, Western Australia.
Bunkers brings together surfing and wine; two of the region’s greatest passions.
Lefthanders, Honeycombs, Windmills, Guillotines, Bears and The Box make up the Bunkers range – each wine is a reflection of its namesake Margaret River surf break.
From a zippy SSB through to a deep, rich Tempranillo, there is something to suit every taste.
These are serious wines… for not so serious people.
Bunkers wines are a world away from your average bottle.
As one of the world’s most isolated and pure wine regions in the world the Margaret River Region is characterized by superb growing conditions for many wine grape varieties.
Defined as a Mediterranean climate the region enjoys similar growing conditions to that of Bordeaux but has the added benefit of being influenced by the Indian Ocean, Southern Ocean and Geographe Bay. This maritime influence on three sides of the region tempers extremes of weather, creating mild wet winters and warm dry summers.
The region has mild ripening conditions which is also very important for wine quality. The prevailing weather travels across thousands upon thousands of kilometres of pristine ocean, ensuring that the weather is nothing but pure. The soils are diverse from sandy Jindong soils to the gravelly loams undulating through the Wilyabrup Valley. These contribute to the ‘terroir’ of the region and allow the vines to be well drained and thrive.
Many micro-climates ensure that every wine is special but not one is the same. All of this characterises the Margaret River Wine Region as an excellent wine growing region which consistently produces high quality grapes from which it produces premium wine.
New Zealand wine owes a lot to the wine producers of Marlborough. Without Marlborough Sauvignon Blanc, and its marked impact on the international stage, the amazing premium New Zealand wine boom may never have happened. As with Australia, the big impact was from the immigrant boom from Europe and the encouragement of drinking fine table wines with meals.
Cue the Marlborough Wine region and its rapid growth; notoriety came with the distinct whiff ofMarlborough Sauvignon Blanc, the totally unique, grassy, gooseberry-tinged, perfume with zingy fruit flavours and high refreshment factor created a buzz that would forever impact New Zealand wine.
Though small-scale viticulture had been practiced since the 1870s, the first modern New Zealand wine producers planted grapes in the current incarnation of Marlborough wine region in the 1970s. It was an ideal place to grow grapes, with the region known for its high sunshine levels, and though a relatively cool region with long, slow ripening period, the daily temperatures average around 24 degrees during the peak grape growing season, meaning fruit flavour intensity is generally pronounced. These days, the nerve racking, pint-sized plane flight from Wellington to Blenheim airport reveals vineyards as far as the eye can see - the stony, sandy soils with deep, free-draining shingle perfectly suited to viticulture, and implicit in the creation of the distinctive Marlborough wine region Sauvignon Blanc style.
Though the Marlborough wine region is inherently linked to the production of Sauvignon Blanc, Pinot Noir also thrives.
The Marlborough Pinot Noir style sees wines of great fruitiness, silky texture, medium-bodied weight with great drinkability and vitality. The region also has a track record with Chardonnay; the dominant style showing full flavour, ripe fruit, some richness from oak and a crisp mineral vein. With Chardonnay and Pinot Noir planted so close together, Marlborough also boasts some of New Zealand's finest sparkling wines in Pinot Noir and Chardonnay blends as traditionally found in Champagne, France.
Riesling, Gewurtztraminer and Pinot Gris also thrive here
Jules Taylor worked at Cloudy Bay and was mentored by Kim Crawford before launching her own label more than 10 years ago. Her Sauvignon Blanc is accessibly styled relatively soft and approachable, with a citric-herb nose.
We currently stock a small amount of Late Harvest Sauvignon and some other wines.
When you think Argentinian wine, you think Malbec first, an amazing piece of beef second. It's just one of those things. Argentina is the largest exporter of South American wine, built on a reputation of not only high quality, but also the passionate link wine producers make between their favourite protein and their favourite grape variety. Fire up the BBQ, it's time to work some magic.
But it wasn't always like that. Argentinian wine production dates back to the mid 16th century when the Spanish colonists brought grape vines with them to create the first South American wine plantings, amidst their mixed agricultural farms. Original vineyard land was firstly cultivated and developed by Christian missionaries in the vicinity of what is now San Juan and the famed Mendoza wine region, though further sophistication of the fledgling Argentinian wine industry came with the influx of European immigrants in the late 19th century.
The fortune of the Argentinian wine industry ebbed and flowed with the economic success of Argentina, with rises in wealth assisting development of Argentinian wine, while depressions and inflation have been critical in its recession. However, since the late 1990s, fortune has favoured Argentina, and the country has become one of the world's largest exporters of wine.
Located in Finca Las Marias Lujan de Cuyo, surrounded by vineyards of Malbec and Cabernet Sauvignon, the winery is equipped with high technology and ability to aging in French and American oak.
Hacienda del Plata, respect for procedures combines an ancient activity balanced with the demands of today’s world.
Hacienda Del Plata produce acclaimed Malbec and regional blends.
Best grapes from Argentina are linked to the European influence - Malbec came with French immigrants, and is now known as the premier grape in Argentinian wine making circles, alongside international critical acclaim. The Italian immigrants brought with them Bonarda, another red grape which produces lighter and fruitier reds. The famed white wines of Argentina are produced from Torrontes, a variety that is broadly grown across Argentinian wine regions. Alongside this trio are plantings of Cabernet Sauvignon, Syrah, Chardonnay, Pinot Noir and a host of other international varieties, but it's the trio of Malbec, Bornarda and Torrontes that sets most tongues wagging.
Mendoza is considered Argentina's premier grape growing and winemaking region and is flanked by the incredible Andes mountain range that keeps inclement weather mostly away from vineyard land. Soils are typically poor, almost desert-like in rugged, dusty earth, and the wine region stretches a remarkable distance between extremities of the winegrowing area. High altitude viticulture is the norm, with vineyards set typically between 800 metres and 1100 metres above sea level, with Lujan de Cuyo and Uco Valley being the most famed sub-regions.