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MITOLO McLaren Vale, South AustraliaFor such a young winery, Mitolo’s history is rich. It’s one studded with success, wide acclaim, and – most importantly – truly memorable wines. But that’s only to be expected from a winery which, since the very first day, has been motivated by three potent words: Purity. Elegance. Power.Those were the guiding principles Frank Mitolo wrote down when he created the winery in 1999. With his Italian heritage and a family history of working the land, Frank was only interested in pursuing excellence. Attracted by this commitment to only create wines of outstanding quality, acclaimed winemaker Ben Glaetzer joined Mitolo as a partner in 2001. With grapes sourced from two of Australia’s premier wine regions, McLaren Vale and the Barossa Valley, Frank and Ben now work tirelessly to surpass their already impressive achievements. Winemaker: Andre Bondar & Ben Glaetzer www.mitolowines.com.au |
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MAN O' WAR Wahieke Island, New ZealandLocated at the eastern end of Waiheke Island, in New Zealand’s Hauraki Gulf, Man O’ War is spread across 4500 acres of rugged coastal farmland. Almost 90 individual pockets of Man O’ War’s hillsides have been carefully selected and developed for wine growing, each chosen for the unique and exceptional qualities they bring to the wines. Meticulous design ensures that the distinct soil profile and microclimate of each block is used to best advantage to match the specific terroir on offer, fusing classic Old World techniques with innovative New World ideas to present wines with a hallmark elegance, balance and texture. Winemaker: Duncan McTavish www.manowarvineyards.co.nz |
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HIGHFIELD Marlborough, New ZealandEstablished on Marlborough’s Brookby Ridge in 1989, Highfield is a boutique winery specialising in ultra-premium, food friendly wines. Winemaker, Alistair Soper makes Highfield’s classic Marlborough wines with consistency of style and a commitment to outstanding quality. Highfield uses only free run juice for its wines; a very expensive and indulgent decision on the part of the owners, but one welcomed by the winemaking team. The wines are further distinguished by being aged on yeast lees to gain palate weight and texture, creating an enjoyable food friendly style. Winemaker: Alistair Soper www.highfield.co.nz |
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PAUA Marlborough, New ZealandPrized for the unique iridescence of its shell, Paua (pronounced paa-wa) is the Maori name for the highly prized species of Abalone found on Marlborough’s rocky shoreline. This iconic shellfish is a traditional New Zealand delicacy and a valuable resource for traditional and contemporary arts and crafts. Paua wines, created with a passion for land and sea, are made using carefully selected grapes and are designed to reflect their provenance – bright, fresh and inspirational. Layers of exceptional flavours and aromas combine to produce wines as exclusive as Paua itself. These are exciting wines, bursting with fruit. Winemakers: Jeremy Brown and Mike Mullany |
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MONTEVECCHIO Heathcote, VictoriaFrom the meticulously tended Chalmers Heathcote vineyard comes the Montevecchio range of wines. The site is perfectly situated on the east facing slope of the Mt Camel Range, comprised of the famous red earth of the region. The name Montevecchio translates literally as ‘old mountain’ referring to the ancient Cambrian origins of these soils. The Chalmers’ years of experience in viticulture, and their passion for Italian varieties is matched by the care and expertise of winemaker Sandro Mosele. Sandro’s minimal intervention style allows the varieties and terroir to shine through in these food friendly wines. The Bianco and Rosso are both co-fermented field blends made from parcels of fruit hand selected from some of the 12 varieties planted across the 20 hectares under vine. The Moscato is made from 100% Moscato Giallo, a superior moscato selection imported by Chalmers from northern Italy. Winemaker: Sandro Mosele www.montevecchio.com.au |
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CHAMPAGNE BOIZEL Eperney, FranceFive generations, five couples, five eras, five cuvées, but a single passion that continues to be perpetuated from father to son and daughter : the love of Champagne of course! Evelyne and Christophe are more passionnated than ever: from vines to cellar and throughout the world they dedicate themself to elaborating fine Champagnes and representing them and Boizel.. Winemaker: Evelyne Roques-Boizel & Christophe Roques-Boizel www.champagne-boizel.fr |
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BELLVALE Gippsland, VictoriaEstablished in 1998, Bellvale Wine is a family-owned business run by principal winemaker and viticulturalist, John Ellis. Situated in the lush Tarwin River Valley of South Gippsland, the area is acknowledged as one of Australia’s best pinot noir producing regions. The Bellvale label features two majestic oak trees that grace the centre of its vineyard. John aims to produce wines of the quality and integrity of the premium producers of the Burgundy region. Winemaker: John Ellis www.bellvalewine.com.au |
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RUGGERI Valdobbiadene, ItalyThe creation of a DOC or controlled zone in Prosecco is good news for ensuring quality standards of this ever more popular wine. The Ruggeri family has a long tradition of wine production and its Prosecco di Valdobbiadene is among the finest expressions of this wine. The property is currently run by Paolo Bisol, son of the founder of the company as it exists today. Their range has been put together through years of experience and a great network of growers, and this year it was awarded with the coveted Tre Bicchieri (three glasses) award for the great Giustino Bisol. Paolo is nowadays helped in the company by his children Giustino and Isabella. Winemaker: Paolo Bisol www.ruggeri.it |
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QUARTIER Mornington Peninsula, VictoriaEstablished in 2006 and meaning ‘neighbourhood’ in French, Quartier allows Sandro Mosele to explore and showcase alternative terroirs on the Mornington Peninsula. Continuing in the vein of Sandro’s well-known minimalist winemaking philosophies, the Quartier wines are all wild fermented and a low percentage of new oak is utilised for maturation, with the goal of highlighting the pedigree of the fruit. Focused on Pinot Noir and Pinot Gris, small parcels of Arneis and Chardonnay are also produced in vintages where quality warrants it. Winemaker: Sandro Mosele www.portphillipestate.com.au |
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KENNEDY Heathcote, VictoriaEstablished by John and Patricia Kennedy in 2002, the Kennedy Vineyard is located on prime land along the east-facing slope of the Mount Camel Range, on Heathcote’s famed Cambrian soil. With over 20 acres of Shiraz plantings, work in the vineyard is focused on unraveling the intricate differences within the site. This is reflected in the winery by the site driven philosophy of winemaker Sandro Mosele. Small open fermenters, indigenous yeasts and gentle pigeage are used before being taken to French oak (20% new) for 12 months maturation prior to bottling. Winemaker: Sandro Mosele www.kennedyvintners.com.au |
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CIRCE Mornington Peninsula, VictoriaCirce is a partnership inspired by growing up on the Mornington Peninsula and a love of Pinot Noir. Deriving from Homer, the name Circe is a nice metaphor for the seductions, and perils, of this classic variety. Dan Buckle and Aaron Drummond met at Mount Langi Ghiran in 2007. After a vintage of Shiraz it was inevitable that the conversation would turn to any other varietal except Shiraz. ‘With both of us growing up on the Mornington Peninsula, we were keen and curious as to what we could do with Pinot Noir from such great soil’. Winemaker: Dan Buckle www.circewines.com.au. |
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WINSTEAD Derwent Valley, TasmaniaWinstead is a small 3ha family owned and run vineyard. It is situated in the small hamlet of Bagdad, 35km north of Hobart in Tasmania’s Southern Midlands. It rests 180 metres above sea level with a noth/northeasterly aspect, with lean, mean, grey clay soils overlying carboniferous shales. Being far enough inland to avoid sea breezes, Winstead experiences warm summer days, but with its location and elevation, Autumn nights cool quickly. This allows for the fruit to ripen fully, but still have the hang time for the full cool climate fruit flavours to develop. They employ many biological and bio dynamic techniques in the vineyard to combat pests and diseases as well as enhance the “natural” fruit development. All their wines are made on site by Neil Snare in their small boutique winery where the personal touch is able to begiven to all the wines. Neil’s aim is to make high quality cool climate wines which display the individual nature of the location. Winemaker: Neil Snare www.winstead.com.au |
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GAPSTED King and Alpine Valleys, VictoriaGapsted winery is situated in the heart of the King and Alpine Valleys of Victoria’s high country. Careful and meticulous winemaking practices and specialised viticulture are used to ensure optimum wine quality. Central to the process is the “ballerina” method of canopy management that allows gentle morning sunlight as well as the soft mountain breezes to delicately ripen the fruit, producing vibrant colours and intense fruit flavours. Continued success on the wine show circuit and critical acclaim across the whole range make Gapsted a very attractive option. Winemakers: Shayne Cunningham & Michael Cope-Williams www.gapstedwines.com.au |
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COOPER BURNS Barossa Valley, South AustraliaCooper Burns is a winemaking partnership formed in 2004 by Mark Cooper & Russell Burns and dedicated to producing tiny amounts of handcrafted, small batch, artisan wines from low yielding, super premium fruit from the Barossa Valley. Using traditional winemaking methods with minimal intervention and maximum attention to detail, the aim is to make wines with soul, individuality and personality that express the qualities of the vineyard and the vintage, as well as the passion that went in to making them. Winemaker: Mark Cooper & Russel Burns www.cooperburns.com.au
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FOLDING HILL Central Otago, New ZealandFolding Hill produces Pinot noir from a single vineyard, situated on the northern terraces of Bendigo Creek, on free draining gravel soils. Attention to detail in the vineyard combined with low cropping levels allows gentle, hands off approach to winemaking. This approach enables the wine to fully reflect the special place it comes from. Created in 2001, after looking long and hard for a site with great potential. The estate is planted to a variety of clones of Pinot Noir (5,6, Abel and a mix of Dijon) - all proven to produce excellent wines in Central Otago. Everything possible was done to set the vineyard up as a long term producer of exceptional fruit. Bendigo is an interesting sub-region ofCentral Otago, it is warmer than most other areas and has significantly longer daylight hours The Composition label is a barrel selected blend that best reflects each particular vintage from the two vineyards. Winemakers: Fred Reinds & Tim Kurruish www.foldinghill.co.nz |
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CERES Central Otago, New ZealandCeres is a collaboration between two families involved in the wine industry in Central Otago. 35 years experience between them in growing grapes and making wine. The two vineyards are located in the Bannockburn region of Central Otago. Black Rabbit Vineyard is owned by Matt Dicey and Alison Holland and Inlet Vineyard by James Dicey and Odelle Morshuis. Black Rabbit Vineyard is located on a ridge overlooking the Bannockburn Inlet with the vines orientated in a northeast direction on a relatively steep site. It is located on some of the oldest soils in the Bannockburn region with soil age going back about 4 million years. Inlet Vineyard is located across the Bannockburn Creek on a northwest facing slope. The soils are approximately 16,000 years old and are representative of the area. The different soil types have a significant influence on the finished wines flavours. Both vineyards were established in 2002 and at this stage are purely in grafted Pinot Noir with a wide variety of clones. Ceres is named after the Roman goddess of agriculture using sustainable practices. The Composition label is a barrel selected blend that best reflects each particular vintage from the two vineyards. Winemaker: Matt Dicey www.cereswines.co.nz |
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BODEGA PRIVADA Barossa Valley, South Australia
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TATOU Marlborough, New ZealandTatou is grown naturally to express the season and land from which it comes. From these roots, Tatou has developed its own identity, embracing traditional winemaking to produce a wine that is true to variety and reflects the essence of the fruit characters. Using natural and gentle winemaking, with minimal intervention, They strive for high quality, hand-made wines of individuality and complexity. Winemaker: Clive Dougall |
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MERCHANT Multi Regiona,l VictoriaEvery Australian wine region is distinctly different from another, both in terms of climate and soil types, as well as which varieties are best suited to growing there. The philosophy behind the Merchant wines range is to harness these distinct differences, sourcing classic varieties from key regions and creating a range of affordable wines that showcase the best regions for each. Great winemaking + classic varieties + key regions = Merchant wines. |
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