This singular Coonawarra estate established by John Parker in 1985 produced some great wines during the 1990s, but only very recently added its own winemaking facility.
Mitolo Wines was formed in 2000 after Frank Mitolo decided to expand on early efforts and commercialise his production. Through the winemaking services of Ben Glaetzer a (also a partner in the business) remarkably high standard has been achieved from the outset. Fermentation is completed in…
This is a relatively new Barossa enterprise but with a deep heritage of grape growing near Greenock. Troy Kalleske working with his brother Tony only made the first wines in 2004
In the mid-to-late 1980s many of these fabulous reds could be bought for a song but eventually the rest of the world got to taste them and this, added to the explosion in wine prices in the 90s, now usually means making do with something cheaper.
Kilikanoon owns or controls over 500 ha of prime vineyards throughout South Australia but if you want to know what wines from the Clare can taste like try Kevin Mitchell’s now outstanding range.
Kay Brothers Amery Vineyard is a true Australian original. Founded by Herbert and Frederick Kay in the late 19th century the winery has assumed a legendary status on account of an adherence to tradition and wines of remarkable complexity, structure and impressive longevity
Colin Glaetzer and his son (and winemaking whizz) Ben (also see MITOLO) have really lifted the quality of their own wines in recent vintages. Grapes come from unirrigated vineyards in the Ebenezer district of the Barossa Valley.
The Buttery family have more than 130 ha of vines and have been grape growers since 1980 if only producing their own range of wines since 1998. A 10 ha wetlands project was also initiated in the same year. Since 2008, the entire estate has been farmed biodynamically by viticulturalist Melissa…
After 29 years at PENFOLDS, during which time he was Chief Wine Maker for 16 years, John Duval struck out on his own in 2003. Unsurprisingly for the man who made Grange for many years, old vine Barossa Valley Shiraz is at the heart of what he does.
If you’ve drunk Astralis then either you or your friends are not short of money. Bratasiuk’s unfiltered and unfined, ripe, extracted reds, aged in French oak, are subjected to a long cuvaison and exhibit a depth and dimension that most Australian reds don’t even approach.
Doug Bowen’s smallish 33 ha estate continues to maintain a relatively low profile among the Coonawarra giants, though the wines are widely exported. The reds are of consistently high quality: deep, fleshy and textured with very ripe flavours and a certain idiosyncratic style. The grapes are picked…
Grant Burge has an impressive resource of 200 ha from which to make top Barossa wines. Nearly all are now prefixed with a vineyard name and are made in the recently reacquired old Krondorf winery. Shiraz is naturally the strongest hand, starting with a sweet-fruited Miamba, progressing to a fuller,…
From a large number of some of Clare’s best sites Peter and Mark Barry continue to build on what their father made famous over four decades, but whether the wines will now show more individuality or refinement remains to be seen.
The winning combination of Doug Balnaves fruit and Peter Bissell’s winemaking has propelled this 52-ha estate near the southern end of Coonawarra into the top echelon of Coonawarra producers.
This Clare Valley range of wines is one of the best of the many in the former BERINGER BLASS Australian stable now owned by Treasury Wine Estates (formerly known as Fosters). Named after Annie Wayman, a local personality in the late 19th/early 20th century, the wines were previously made at the…
This is a brilliant Clare Valley producer with marvellously consistent reds and whites of great depth and character. Aberfeldy, the top red, has a certain elegance as well as masses of fruit and American oak, in which it spends the best part of two years.
This is taken from the French Bordeaux section of the Guide.... Well-established Cru Bourgeois with 30 year-old vineyards planted to Cabernet Sauvignon, Merlot and Petit Verdot... Read More...
Wine behind the label was first conceived as an ambitious attempt to produce an authoritative single volume guide to producers of quality wines from around the world.
Wine behind the label was first conceived as an ambitious attempt to produce an authoritative single volume guide to producers of quality wines from around the world.
Burgundy can be considered as four distinct entities. In the north lies Chablis, at its heart is the Côte d’Or, next comes the Côte Chalonnaise then, still further south, the Mâconnais. The main appellations for each are given below, with more detail in the individual sections that follow.
Wine behind the label was first conceived as an ambitious attempt to produce an authoritative single volume guide to producers of quality wines from around the world.
To most people Bordeaux is probably the most well-known of France’s great wine regions. In recent
years it has enjoyed bountiful harvests, the maintenance of quality – and many improvements too .
After two hard years of updating and editing, Wine behind the label 9th edition is born! Editors David Moore and Neville Blech along with their team of contributors have provided the most comprehensive overhaul of the project in its extensive history. As well as the guide there will be much else to…
An incredibly in-depth and addictively readable survey of wines of quality from around the world with intelligent tasting notes and informative background to the producers, plus stockists and UK prices. For me, by far the best of the wine guides
After two hard years of updating and editing, Wine behind the label 9th edition is born! Editors David Moore and Neville Blech along with their team of contributors have provided the most comprehensive overhaul of the project in its extensive history
Neville Blech