LANGTON’S

CLASSIFICATION
OF AUSTRALIAN WINE IV
LANGTON’
LANGTON’S CLASSIFICATION OF AUST
EXCEPTIONAL LAKE’S FOLLY White Label Cabernet Blend
MCWILLIAM’S Mount Pleasant Lovedale Semillon
PENFOLDS Bin 95 Grange Shiraz
MOUNT LANGI GHIRAN Langi Shiraz
BASS PHILLIP Reserve Pinot Noir
NOON Winery Reserve Shiraz
CULLEN Diana Madeline Cabernet Merlot
PENFOLDS Bin 389 Cabernet Shiraz
GIACONDA Chardonnay
PENFOLDS St. Henri Shiraz
HENSCHKE Hill of Grace Shiraz
PETALUMA Coonawarra Cabernet Merlot
LEEUWIN ESTATE Art Series Chardonnay
PETER LEHMANN Stonewell Shiraz
MOSS WOOD Cabernet Sauvignon
ST HALLETT Old Block Shiraz
MOUNT MARY Quintet Cabernet Blend
TAHBILK 1860 Vines Shiraz
PENFOLDS Bin 707 Cabernet Sauvignon
TORBRECK RunRig Shiraz
ROCKFORD Basket Press Shiraz
VASSE FELIX Heytesbury Cabernet Blend
WENDOUREE Shiraz
VERITAS Rolf Binder Hanisch Shiraz
WENDOUREE Cabernet Malbec
OUTSTANDING WENDOUREE Shiraz Malbec
BAROSSA VALLEY ESTATE E & E Black Pepper Shiraz WENDOUREE Shiraz Mataro
BASS PHILLIP Premium Pinot Noir WYNNS COONAWARRA ESTATE John Riddoch Cabernet
BEST’S Thomson Family Great Western Shiraz YARRA YERING Dry Red Wine No.1 Cabernet Victoria
BROKENWOOD Graveyard Vineyard Shiraz
CHRIS RINGLAND Shiraz DISTINGUISHED
CLARENDON HILLS Astralis Syrah
BANNOCKBURN Chardonnay
CLONAKILLA Shiraz Viognier
BANNOCKBURN Pinot Noir
GRANT BURGE Meshach Shiraz
BASS PHILLIP Estate Pinot Noir
GROSSET Polish Hill Riesling
BEST’S Bin No.O Great Western Shiraz
HARDYS Eileen Hardy Shiraz
BOWEN ESTATE Cabernet Sauvignon
HENSCHKE Mount Edelstone Shiraz
CHARLES MELTON Nine Popes Shiraz Grenache Mourvedre
JASPER HILL Emily’s Paddock Shiraz Cabernet Franc
CRAWFORD RIVER WINES Riesling
JASPER HILL Georgia’s Paddock Shiraz
DOMAINE A Cabernet Sauvignon
JIM BARRY The Armagh Shiraz
HOUGHTON Jack Mann Frankland River Cabernet Blend
KATNOOK ESTATE Odyssey Cabernet Sauvignon
KATNOOK ESTATE Cabernet Sauvignon
KAY BROTHERS AMERY VINEYARDS Block 6 Shiraz
LEASINGHAM Classic Clare Shiraz
MAJELLA The Malleea Cabernet Shiraz
LEEUWIN ESTATE Art Series Cabernet Sauvignon
MOUNT MARY Pinot Noir
LINDEMANS Limestone Ridge Vineyard Shiraz Cabernet
PARKER COONAWARRA ESTATE Terra Rossa First Growth
MAJELLA Cabernet
PIERRO Chardonnay
MITCHELTON Print Shiraz
WENDOUREE Cabernet Sauvignon
MOUNT MARY Chardonnay
YALUMBA The Octavius Old Vine Shiraz
ORLANDO Lawson’s Shiraz
ORLANDO St. Hugo Cabernet Sauvignon
EXCELLENT PENFOLDS Magill Estate Shiraz
BANNOCKBURN Serré Pinot Noir PETALUMA Piccadilly Valley Chardonnay
BINDI Original Vineyard Pinot Noir PETALUMA Hanlin Hill Riesling
CAPE MENTELLE Cabernet Sauvignon PLANTAGENET Mount Barker Shiraz
CORIOLE Lloyd Reserve Shiraz REDBANK WINERY Sally’s Paddock Cabernet Shiraz
CRAIGLEE Shiraz SEPPELT Great Western Vineyards Show Sparkling Shiraz
DALWHINNIE Moonambel Shiraz SEPPELT St Peters Great Western Vineyards Shiraz
D’ARENBERG The Dead Arm Shiraz TIM ADAMS The Aberfeldy Shiraz
DE BORTOLI Noble One Botrytis Semillon TYRRELL’S Vat 47 Chardonnay
ELDERTON Command Shiraz TYRRELL’S Vat 1 Semillon
FOX CREEK Reserve Shiraz VASSE FELIX Cabernet Sauvignon
GIACONDA Pinot Noir WOLF BLASS Black Label Cabernet Shiraz
GREENOCK CREEK Roennfeldt Road Cabernet Sauvignon WYNNS COONAWARRA ESTATE Cabernet Sauvignon
GREENOCK CREEK Roennfeldt Road Shiraz YARRA YARRA VINEYARD The Yarra Yarra Cabernet
GROSSET Watervale Riesling YARRA YERING Dry Red Wine No.2 Shiraz
HENSCHKE Cyril Henschke Cabernet Sauvignon YERINGBERG Cabernet Blend
HOWARD PARK Cabernet
’S CLASSIFI
TRALIAN WINE IV
“Since it was released in 1991, Langton’s Classification has played
a critical role in the development of the ultra-fine Australian
secondary wine market.”
The Australian

Langton’s Classification of Australian Wine

Langton’s Classification of Australian Wine is a prestigious and increasingly famous ranking and form guide
of Australia’s finest vintage wines. It was first published in 1991 to highlight the strongest performing wines
on the emerging Australian wine auction market. The Classification has been revised in 1996, 2000 and the
current edition in 2005. The most important criteria for inclusion on this list are a minimum of ten vintages and
a consistent record on the auction market. The formalised rankings – Exceptional, Outstanding, Excellent and
Distinguished – are based on auction price, track record, volume of demand and reputation. Each edition of the
classification sees a reshuffle of rankings reflecting the currency and status quo of the secondary Australian
fine wine market. The Classification is a market driven listing based on sentiment, participation and trade. It is a
highly influential instrument which transcends personal favouritism and wine industry politics. The Classification
represents an objective, if not democratic, buyer’s view of Australia’s best performing vintage wines. Langton’s
was early to recognise and articulate the importance of identity, individual winemaking philosophy and regional
definition within the context of Australian fine wine. Langton’s Classification of Australian Wine continues to set
the agenda creating international interest and confidence in Australian wine. It challenges people to think about
Australia’s place and its future in the world-wide ultra-fine wine market.

How many Classifications have there been?

1991 Classification (I) – 34 Wines

1996 Classification (II) – 64 Wines

2000 Classification (III) – 89 Wines

2005 Classification (IV) – 101 Wines

What are the Classification categories?

The Classification comprises four categories – Exceptional, Outstanding, Excellent and Distinguished.

Exceptional: The most highly sought after and prized ‘first-growth’ type Australian wine on the market.

Outstanding: Benchmark quality ‘super-second’ wines with a very strong market following.

Excellent: High performing wines of exquisite quality achieving solid market values and volume of demand.

Distinguished: Secondary market staples or emerging classics. Sometimes these wines can be undervalued by
the market
“A roll call of Australia’
“A roll call of Australia’s finest vintage wines”

How many wines are included in Langton’s Classification IV?

Langton’s Classification (IV) comprises 101 wines: 11 Exceptional, 22 Outstanding, 34 Excellent and 34
Distinguished.

Why does Langton’s release a Classification?

Langton’s Classification was first released as a form guide for its clients. It is recognised by the secondary wine
market as an ‘unofficial honour roll’ of fine Australian wine. We continue to publish it because it remains of
genuine interest to the Australian fine wine market.

What drives the Australian secondary wine market?

Langton’s Classification of Australian Wine does not propel the market. It is an acknowledgement of
achievement. The Australian secondary wine market can create its own energy through perceptions of scarcity,
reputation and performance.

While economic sentiment does come into play, the expectations of sellers and buyers are also driven by
the opinions of Australian and overseas wine critics, occasional wine show results and strength of brand.
The Classification embraces the mood of the market and all its subsets.

Is the Classification a definitive guide to Australian wine?

Of course not! Nor does it pretend to be. It is compiled using data from the secondary wine market. Non vintage
wines – which include some of Australia’s great fortified muscats, tokays and tawnys – are not included. What’s
more it does not differentiate between vintages. The Classification is not conceived to recognise individual or
one off vintages. The Australian Wine Show System and individual wine critics provide such recognition through
Wine Show medals or reviews.

Are there any rules that apply to Langton’s Classification?

Yes, to qualify a wine needs to have released a minimum of 10 vintages (15 vintages for the Exceptional
category); both are then measured through market presence, consistency, volume of demand and finally price
realisation. This is occasionally blurred by evolutionary label changes caused by legal shenanigans, winemaking
philosophy and vineyard provenance. Chris Ringland was forced to change his label from Three Rivers. Noon
Winery Reserve Shiraz was originally known as Noon’s Traditional Red but is intrinsically the same wine from
the same vineyard. Elderton Command Shiraz is now a single vineyard wine. Petaluma Riesling is now known
as Petaluma Hanlin Hill Riesling. Cataloguing convention and endless fiddling by marketers also creates a few
issues. Henschke Mount Edelstone Shiraz Vineyard is catalogued by Langton’s as Henschke Mount Edelstone
Shiraz and Seppelt Grampians Shiraz as Seppelt St Peters Great Western Vineyards Shiraz.

Does the Classification reflect any significant trends or messages?

Langton’s Classification of Australian Wine IV embraces regional definition and diversity, the strengthening
appeal of high quality Australian shiraz and the growing interest in single vineyard wine. It also illustrates the
extraordinary change and perceptions of Australian wine quality from a broad market of ultra-fine wine buyers.
The Classification was released at a time of intense rivalry between international competitors. Australia is
sometimes criticized – particularly by the French – for making industrial type wines. The Classification however,
reflects a completely different reality providing a clear message to a growing national and international market
that Australia is able to make some of the most exquisite and highly individual wines of the world.
a’s finest vintage wines”
If I want to invest in Australian wine should I take notice of the Classification?
Langton’s Classification is a key indicator of wine performance at auction. It is important to note that the
Classification is not based on dollar appreciation or wine investment potential. Not all wines within the
classification are necessarily wine investment type wines.

Who are the buyers and sellers?

The wine trade, wine producers, wine collectors and wine enthusiasts from every conceivable demographic –
most with a genuine love of fine wine.

How does Langton’s formulate the Classification?

A classified wine must have a good profile and consistent currency on the secondary wine market. The
Classification works on the essential elements of track record and reputation. Using twenty years of market
data, Langton’s is able to analyse market presence, bidding activity, individual sales frequency, price realisations,
trends and history. The selection and ranking is based soley on market performance.

Where can I get detailed price data about the Classification IV wines?
Langton’s has a comprehensive database of almost half a million auction price realisations. Collectors and wine
enthusiasts are able to access this information completely free of charge.
Visit http://www.langtons.com.au/tools/tool_price.asp

Where can I buy a poster version of the current Classification IV?

A limited edition art quality poster version (66cm x 99 cm) of Langton’s 2005 Classification of Australian Wine
IV featuring all 101 classified wines can be ordered through Langton’s Melbourne , Building 5 Maple Close, 650
Church Street, Richmond, Melbourne VIC Australia 3121 Telephone + 61 3 9428 4499 Facsimile + 61 3 9428 9788
or visit www.langtons.com.au

When will Langton’s release Classification V?

September 2010

About Langton’s – Australia’s Leading Online Wine Specialist

Langton’s is an Australian wine institution. Established in Melbourne in 1988 by Stewart Langton and joined by
Andrew Caillard, setting up the Sydney office in 1989. Langton’s has become one of the top ten wine auction
houses in the world with a reputation for integrity, innovation and engagement with Australian fine wine. Based
in Melbourne and Sydney its online wine auctions sell more than 110,000 lots annually to thousands of buyers
around Australia and abroad. www.langtons.com.au offers a wide range of Australian and imported wines for
sale at auction and through fixed price exchange (24 hours a day, 7 days a week) together with a wealth of free,
regularly updated secondary wine market information, vintage reports, winery reports, market data and opinion.
Buying wine through Langton’s is one of the very best and easiest ways to purchase fine wine. Why not join our
membership of highly informed fine wine collectors and enthusiasts?

AUCTIONS - WINE EXCHANGE - MARKET REPORTS - VALUATIONS - EN PRIMEUR OFFERS

VINTAGE REVIEWS - PRICES GUIDES - LANGTON’S MAGAZINE - VINTAGE CHARTS
LANGTON’S CLASSIFICATION OF AUSTRALIAN WINE
OFFERING AUSTRALIA’S LARGEST RANGE OF FINE & RARE WINE INCLUDING WINERIES DIRECT
EXCEPTION
EXCEPTIONAL
PENFOLDS
Bin 95 Grange Shiraz
South Australia

Created by Max Schubert in 1951 Penfolds Grange is a beautifully

seductive, richly concentrated wine which evokes the spirit of
the Australian landscape – its natural affinity with Shiraz and
Penfolds remarkable winemaking philosophy. It is a very perfumed,
concentrated wine which combines the intensely rich fruit and ripe
tannins of Shiraz with the fragrance and complementary nuances of
new, fine-grained American oak. Partial barrel fermentation takes
place at the tail-end of primary fermentation. It weaves the two
elements together producing a ‘meaty’ complexity and roundness of
flavours on the palate. A portion of Cabernet is used in some years
to enhance the aromatics and palate structure. Australians from all
walks of life are extremely proud of this iconic wine.

Penfolds Grange is a cornerstone of the Australian secondary market

with a reputation and track record that rivals some of the great
classified growths of Bordeaux and Burgundy. From around the mid
1960s, Grange could be found in most Australian wine collector’s
cellars. The 1955 vintage was listed by the American wine consumer
advocate Wine Spectator as one of the greatest wines of the 20th Century. It has won such accolades numerous
times and is the only wine to be heritage listed by the South Australian National Trust. Volume of supply and
demand makes Grange one of the most highly traded wines at auction anywhere in the world. It has over a half
century of history and price data making it the most researched and talked about Australian wine. The fame of
Grange has reached far and wide. Asides from the marvellous tastings, the remarkable auction values and the
controversies, it is really Grange’s aesthetic quality that makes it such an extraordinary thing.

The early experimental Granges were largely given away meaning in principle the beneficiaries have made some
outstanding returns! Even the early commercialised vintages – sold into the market for a few dollars represent
good investments today. It is unlikely – however – that any buyer or recipient really looked at the investment
value of Grange during the 1950s and 1960s. These early supporters enjoyed Grange because it was a really
interesting wine. It was not until the 1980s that Grange made its name as a investment type wine. A complete
collection of Grange – in pristine condition and signed by Max Schubert – the creator of Grange – once sold
for $250,000.

Vintage Grange plays a major role in the Australian secondary wine market. It is seen as a key indicator. Indeed
for many years Access Economics – a think tank – used the 1971 vintage as an economic yardstick. For many
years this wine out-performed other alternative investments including race horses, taxi plates and rare coins.
However all wines have a life – and 1971 has not really kept up with the overall interest rate for some years.
At one stage in 2003, it enjoyed a 45 fold increase on release price. The best performing Vintage Grange in the
current market are 1986, 1990, 1991, 1998 and 1999. 2000 – not a recognised vintage – is a millennium wine and
still tracks above expectations. The 2002 is also highly regarded and should perform to a similar pattern to 1999.
30th and 40th Anniversaries also drive prices up.

Top Vintages: 2006, 2004, 2002, 1999, 1998, 1996, 1991, 1990, 1986, 1980, 1976, 1971, 1966, 1963, 1962, 1955,
1953
NAL
BASS PHILLIP
Reserve Pinot Noir
South Gippsland Victoria

Bass Phillip Reserve Pinot Noir shows remarkable puissance and

elegance with gorgeous fruit density and beautiful silken tannins.
It is a madly rare, profoundly intense and exquisitely balanced wine
which reflects the nuances of an exceptional vineyard site. Great
Pinot has the same effect on the soul as the luminescent nacre of
baroque pearls or the pulsating tones of Gauguin’s colours. The
Reserve can be that type of wine.

The Reserve is made from five rows of precocious Pinot Noir vines
in the centre of a closely spaced (9000 vines per hectare) north-east
facing vineyard planted on silty loams. Winemaker Phillip Jones
is increasingly using ‘minimal intervention’ principles to achieve a
natural balance and optimum flavour development. He believes the difference between good and great Pinot is
texture. The unfiltered Reserve, matured for 20 months in new Alliers oak, is a brilliant example of Australian
terroir showing plenty of concentrated spicy/black cherry fruit, savoury mocha oak and supple tannins and is
widely regarded as Australia’s greatest, most consistent and characterful Pinot Noir.

There is something fascinating and special about Bass Phillip’s Reserve Pinot Noir. At the very least they are
wonderful conversation wines. With such a hefty price tag (but still a fraction of some Grand Crus) they create
expectations and comparisons to Burgundy. The media truffle hounds inevitably look at whether they deliver
value or fit within the mold. They do neither. Bass Phillip is unique. These wines can be incredibly complex and
sinuous. They evolve and change in the glass. One instant they can smell of pure dark cherries, red plums and
cranberries and then another moment they pervade of frankincense, wood varnish and gardenias.

Bass Phillip’s low cropping older Estate vineyard at Leongatha – which produces the Reserve, Premium and
Estate Pinot Noirs – is planted to 9000 vines per hectare and yields roughly 270 grams of fruit per vine. A
typical ultra-fine Australian vineyard at 2000 vines per hectare will yield around 2.5 kilograms per vine. And a
Grand Cru Burgundy vineyard at 10,000 vines per hectare will typically yield around 500 grams per vine. Such
figures illustrate the imperatives of finding a means to an end. A while ago Phillip Jones drew me a ‘mud map’
of his vineyard explaining the division of his Reserve, Premium and Estate Pinot Noir vines. Curiously his labels
identically reflect his convictions and purpose. Unfortunately you can’t make a decent living out of desperately
low yields unless you can make plenty of it. The production levels of the Reserve are pathetically low.

The price movements and comparative values of the Reserve show that collectors are in tune to both the
vagaries of the vintage and the cellaring potential. Prices generally start falling off after around 10-12 years of
age. Market confidence reflects a certain pride in the highly individual and often beautiful Bass Phillip Reserve
Pinot Noirs. They sing so utterly of light and shade as much as they agonisingly flaw and triumph. Phillip Jones
navigates periously close to the rocks. However a faith in terroir and a philosophy of following organic (and now
biodynamic) principles means accepting that nature will bring along challenges and differences each year.

Top Vintages: 2007, 2005, 2004, 2003, 2001, 1999, 1998, 1997, 1996, 1994, 1991
EXCEPTION
EXCEPTIONAL
CULLEN
Diana Madeline Cabernet Merlot
Margaret River Western Australia

Diana Madeline Cabernet Merlot is one of Australia’s greatest Cabernets

with beautiful poise and tannin structure. In 1966 Diana and Dr Kevin
Cullen planted a trial one acre (now 71 acre) vineyard on their sheep and
cattle property at Wilyabrup in the Margaret River. In 1989 daughter Vanya
Cullen a Roseworthy trained winemaker, assumed prime winemaking
responsibilities. Her eye for detail and no compromise approach has seen
Cullen Cabernet Sauvignon Merlot grow significantly in stature over the last
decade. In 2001 it was named Diana Madeline in honour of Diana Cullen,
Vanya’s mother and winemaker-in-arms for nearly two decades.
The Cabernet vines were planted in 1971 on ancient granitic soils and are
trained on a Scott Henry trellis system that Vanya believes is a critical factor
in achieving supple tannin structures and a pure dark fruit profile.
In recent years Vanya has adopted biodynamic viticulture to “achieve greater
individuality of site through working with nature rather than against it”.
The grapes are hand picked on optimum ripeness and flavour development.
Between 10-50% of the wine is partially barrel fermented – the rest given
extended maceration before maturation in 30% new, tightly-grained French
oak. This style is about freshness and complexity, structure and suppleness.

Diana Madeline Cabernet Merlot is a benchmark Margaret River Cabernet. Since going biodynamic the wines
seem to have reached a new level of quality and interest. The colours are more vibrant and inky and the
aromas beautifully pitched with blackcurrant pastille/dark cherry aromas and violet camomile notes. The palate
structures are supple, fine grained and lacy with plenty of plummy/cassis flavours and savoury/cedar new oak.
The wine finishes chalky with excellent flavour length. The Cabernet is pristine with classic tannin structures and
the Merlot is plummy and soft. A small proportion of Cabernet Franc (dense and sweet) Malbec (meaty and rich)
the Petit Verdot (deeply concentrated and liquorice) add further complexity. While the wines are seductive when
young, they have a reputation for developing further complexity with earthy, gamey aromas and rounded smooth
richness on the palate. The Diana Madeline Cabernet Merlot is the epitome of distinguished vineyard
site philosophy.

Experimentation, trial and error, and environmental concerns are the undercurrent of innovation and progress.
Vanya Cullen is both a remarkable winemaker and something of a leader of change. Both Diana and Kevin Cullen
were early proponents of ecological sustainability. Vanya is even more assertive with deeply held views about
leaving her place in a better condition for future generations. Adoption of biodynamic principles and carbon
neutral policies – including purchasing electricity through renewable energy and tree planting – illustrate a
commitment to both the land and to making great wine. Cullen is a strong advocate for screw cap technology
and is an early leader in this field.

Cullen Diana Madeline Cabernet Merlot is regarded by the secondary wine market as a first growth type
Australian Cabernet. The wines are the quintessence of the Wilyabrup sub-region with gorgeous perfume and
restrained power. They have a strong reputation for consistency and cellaring potential.

Top Vintages: 2008, 2007, 2005, 2004, 2002, 2001, 1999, 1998, 1997, 1996, 1995, 1994
NAL
GIACONDA
Chardonnay
Beechworth Victoria

Rick Kinzbrunner’s beguiling Giaconda Chardonnay has emerged as

one of Australia’s great wines capturing the soul of the Beechworth
landscape and the character of an exceptional vineyard site. The
region, poised on the haunches of the Australian Alps, is rich in
colonial heritage and famous for its gold. This is classical bush
ranging country with interlocking hills, rumpled stands of yellow
box, stringybarks and a myriad of scraggly eucalypts. During the
19th century Mad Dog Morgan, Ned Kelly and his gang traversed
the country side bailing up and bashing their way into national
folklore. This historic and beautiful district – located in North East
Victoria is emerging as an important Australian wine region. Giaconda Chardonnay is its brightest star. It is one
of the most evocative, seductive and highly prized of all Australian Chardonnays.

Rick Kinzbrunner, a mechanical engineer who spent 10 years winemaking in New Zealand, Europe and California
before settling down in Australia, established the Giaconda vineyard near Brown Brother’s old Everton Hills
vineyard. Viticulture follows organic/low input principles. The vineyard, located in a small valley, is minute and
planted at an altitude of 400 metres. The low yielding vines are planted – unusually on south facing slopes to
avoid the full impact of the sun. The lean, mineralized, granitic loams over decomposed gravel and clay allow
both ‘sustained water release’ and naturally regulated vines. Yields are around 2 tons per acre or lower. The
vines are drip irrigated in some years but only when necessary to prevent stress.

Average rainfall is 700 mm. The summers are moderately dry with only intermittent rain. The days are fairly
warm and the nights generally cool, providing ideal ripening conditions. Vintage occurs between mid-March and
mid-April depending on the season; all grapes are hand picked in the relative chill of the early morning.

Kinzbrunner is an instinctive winemaker who rolls with the personality and variations of vintage. His attention to
detail and astonishing mastery of ‘barrel work’ brings an extra dimension to his Chardonnay. The wines are very
complex with fresh lemon curd, malty, chestnut lanolin aromas and flavours. The creamy structure, mineral notes
and ‘al dente’ grip on the palate give plenty of texture and weight. The wines age especially well and are hugely
admired by collectors throughout the world. The 1996 – for instance – is still fresh and minerally with plenty of
time to keep.

While adhering to a Burgundian wine making philosophy, Kinzbrunner allows the fruit to speak. The wines have
a strong Giaconda voice, yet always reflect the character of the vintage. It is this light and shade and feeling
of discovery that makes Giaconda Chardonnay such an evocative and extraordinary experience. They have a
sublunary and emotional quality that is difficult to pin point; utterly Australian yet totally individual, unforgettable
and unique. Occasionally, however, the season conspires against Giaconda. The wine was not made in 2003
because of bushfire smoke damage. The spring frosts in 2007 made it hard going as well. The quality is there but
the wine will be very scarce. Rick Kinzbrunner is one of the greatest winemakers of our times. It is a combination
of technical wizardry, intuitive feel of place, personal experience and drive that makes him such a unique
craftsman. The proof is in the poetic and ethereal beauty of Giaconda Chardonnay.

Top Vintages: 2008, 2006, 2005, 2004, 2002, 2000, 1998, 1997, 1996, 1994, 1991, 1990
EXCEPTION
EXCEPTIONAL
HENSCHKE
Hill of Grace Shiraz
Eden Valley South Australia

The Hill of Grace vineyard was originally planted during the 1860s by Nicolaus
Stanitski, a Henschke ancestor. During the 1950s Cyril Henschke took his family
concern back to wine and established the Hill of Grace label in 1956. The Shiraz
vines—many now over 140 years old—are among the world’s oldest genetic Shiraz
plant material. It is remarkable that the vineyard remained intact considering the
economic uncertainty and social conditions of the time. The vineyard is planted on
red clay soils overlain by sandy and silty loams interspersed with gravels. There
are several blocks, including Grandfather’s Post Office Blocks One and Two; Young,
which is made up of the younger selected material located near the vines of the old
post office; and the Church Block, House Block and Windmill Block. Vintage takes
place during mid to late April—each parcel being vinified separately to maximise
blending options. The Hill of Grace style has developed along Grange lines, but by
a circuitous route. Wolf Blass who worked at Penfolds would talk to Cyril about the
goings on at Penfolds.

Stephen Henschke remembers vividly playing as a child in the stalk heaps

behind the old Miller crusher tended by his grandfather, feet swollen with bee
stings and the sheer wonderment of vintage time. After the tragic death of Cyril,
Stephen inherited a winery making reds in an old fashioned rustic style made in open fermenters and concrete
underground tanks. In those days there was no temperature control and the wines were matured in large
old oak barrels. The rear mirror view of the Henschke wine business is one of remarkable change. Research
and experimentation have underpinned the slow and purposeful evolution of the vineyards and wines. Prue
Henschke’s work in the Hill of Grace vineyard has been a remarkable exercise. The ancient gene pool and average
vine age – potentially threatened by phylloxera, eutypa-dieback and other pests and diseases – is rigorously
defended through vine selection and inter-planting. In the winery a ten year project researching the effect
of seasoning new oak and flavour profiles with AP John has seen a fundamental but subtle shift in the Hill of
Grace style. The use of French oak has increased markedly as a result of a better understanding of bottle age
maturation. The ‘Hill of Grace’ style speaks profoundly of place and is the quintessential Eden Valley Shiraz.
Vinification takes place in open-headed down fermenters with regular pumping over. Towards dryness the wine
is drained and pressed. The use of partial barrel fermentation in a combination of new American and French oak
and 18 months maturation bring further complexity and harmony. The wines are intensely complex with ground
coffee/black cherry/blackberry aromas with hints of savoury oak. The palate is wonderfully concentrated and
powerful with deep set blackberry/mocha flavours intertwined with plenty of malt/spicy oak and fine lacey
tannins. Some vintages are very rare. Vintages prior to 1978 are a hit-and-miss affair and not worth seeking out
(unless for reference purposes). 2002 is an utterly brilliant wine.

Magnificent vineyard resources, superb technical skills and craftsmanship propel Hill of Grace onto a higher plain.
The sheer consistency of style and character is remarkable, especially considering that it is a single vineyard
wine. It is not as powerful as Grange (a multi-vineyard, district blend), nor as densely rich as many Barossa
Shirazes. However, it is a highly refined, beautifully proportioned wine. It is in every respects a great
Australian Shiraz.

Top Vintages: 2005, 2004, 2002, 1999, 1998, 1996, 1994, 1992, 1991, 1990, 1986, 1978
NAL
LEEUWIN ESTATE
Art Series Chardonnay
Margaret River Western Australia

Leeuwin Estate winery – purchased originally as a cattle farm by

Trish and Dennis Horgan in 1969 – lies just south of the Margaret
River township almost exactly equidistant between Cape Leeuwin
and Cape Naturalist. The soils are deeply weathered and laterised
with rocky outcrops of gneiss and ironstone gravels. Enormous
gum trees with orange-coloured trunks, serpentine branches and
olivary canopies (reminiscent of John Glover paintings) sprawl and
encircle the property creating natural wind breaks. On the left of
the driveway is Block 20 where nature and nurture conspire to
create the most exquisitely balanced and long-lived Chardonnay.
The road sweeps further down through a wood, over a creek and
into an open paddock finally arriving at Leeuwin Estate winery.

Leeuwin Estate grows 62 acres (25 hectares) of Chardonnay

divided into eight parcels. Block 20 – the backbone of the highly
regarded Art Series Chardonnay – has been singled out as
an exceptional vineyard on the 300 acre Leeuwin Estate. The
un-irrigated vineyard planted to the Gin-Gin clone gently slopes
towards Stevens Road on the western boundary. During the growing season dry cool air from the Southern
Ocean funnels up through the hill system. It is largely responsible for the phenomena called ‘hen and chicken’
or ‘millerandage’ a problem associated with fertilization which leads to an erratic development of bunches
comprising berries of different sizes. At harvest the normal size ‘hen’ berries are “smooth and silky like a
princess,” whereas the smaller ‘chicken’ berries are quite lean and acidic. Combined, the Chardonnay fruit brings
exceptional concentration and flavour with naturally high natural acids. Ripening is assisted by growing rye
between the vine rows. Not only does it provide some wind protection but by February it is a bright golden colour
reflecting the sun’s rays into the canopy. Yields during vintage are generally moderate at around 1.9 tons per
acre. Although the ‘numbers’ are checked, the fruit is picked on flavour development, texture and weight.

Leeuwin Estate seeks to preserve the pristine fruit characters of Chardonnay throughout vinification and
maturation. Everything is minimally handled or gravity fed. The Chardonnay is 100% barrel fermented in selected
new French oak and matured in the same barrel. Battonage (lees stirring) is regularly employed and partial
malolactic fermentation is encouraged in most vintages to bring further texture and flavour complexity.
The wine is usually bottled eighteen months after vintage. The overall approach to winemaking has not changed
since first vintage illustrating the sheer focus in vineyard management. The investment in winemaking, however,
is extraordinary.

Leeuwin Estate Art Series Chardonnay is one of Australia’s rare long-lived fine-boned Chardonnays with superb
fruit definition and clarity. When youthful they are a balance between exuberant fruit and savoury complexity.
The palate is creamy yet a fine bead of acid cuts a swathe across the palate giving life and incredible length.
With a few years of bottle maturity, the Art Series Chardonnay seems to shed its aniseed top notes. The wine
becomes a harmonious whole with beautifully defined grapefruit/melon aromas and complex lanolin nuances.
The palate is richer and fleshier but remains tightly bound by acid – as if all the elements are woven together.

Top Vintages: 2008, 2007, 2005, 2004, 2003, 2001, 2000, 1999, 1997, 1996, 1995, 1987
EXCEPTION
EXCEPTIONAL
MOSS WOOD
Cabernet Sauvignon
Margaret River Western Australia

Moss Wood, located in the Wilyabrup sub-district of Margaret

River – can boast one of the choicest and most beautiful vineyard
sites in Australia. Moss Wood Cabernet Sauvignon – first vintage
1973 – is regarded as one of Australia’s great wines offering
elegance, retrained power and site specific aromas and flavours.
The wine is extremely perfumed and finely structured with
cassis-blackcurrant aromas, hints of cedar and touches of violet.
With proven aging potential the wine develops a touch of earth/
demi-glace briar characters on the bouquet, and complexity and
suppleness on the palate.

Dr Bill Pannell – established Moss Wood in 1969 – and is

regarded as one of Margaret River’s early pioneers. By the early
1980s the Cabernet Sauvignons were regarded as something very
special. Clare and Keith Mugford – who began as an assistant
winemaker – purchased the property in 1985 – and have taken
Moss Wood to the pinnacle of Australian Cabernet Sauvignon.
The un-irrigated and widely spaced 11.78 hectare vineyard at
Wilyabrup, is planted on gentle northeast facing slopes and soils ranging from sandy loam to a gravelly red/
brown loam over clay. Keith Mugford believes strongly that quality and personality of wine is largely determined
by vineyard. He has instigated a long term programme of improved and sustainable viticulture. While he has not
gone as far as biodynamic he is does work to conserve soils including deep cultivation, the use of cover crops and
minimum tillage and mulching. The wine has a small component of Cabernet Franc and Petit Verdot. However
Mugford doesn’t believe his Merlot – at this stage – has sufficient fruit weight and flesh to warrant inclusion.

Longer skin contact time during fermentation and a change in encepagement with the inclusion of Cabernet Franc
and Petit Verdot in the blend has made the wine deeper in colour, more perfumed and textured. Since the 1996
vintage, all Moss Wood Cabernet Sauvignon sees extended oak ageing of 24 months in French barriques.

Typically the fruit is hand picked, destemmed into open tanks and hand plunged four times a day until dryness,
after which it is plunged twice a day and monitored for tannin extraction. At the end of fermentation the wine is
allowed to macerate for around 10 to 14 days prior to pressing off into barrel. The wine is usually assembled after
a year and then racked back into barrel as a final blend for another year before bottling.

The first vintage was 1973 with a production of 250 cases. Recently Langton’s sold a bottle of 1973 Moss Wood
Cabernet Sauvignon – the winery’s first vintage for AU$2,301 (£962) the highest price ever paid for a post 1970
bottle of Australian wine. Moss Wood is a strong proponent of the use of screw caps – approximately 70% of the
vintage is now bottled with this alternative closure.

If Cullen is Queen, Moss Wood is King. The wines have a great reputation for cellaring. Moss Wood Cabernet
Sauvignon is a first growth type wine with an enduring strength of character and a strong regional quality.

Top Vintages: 2008, 2007, 2005, 2004, 2002, 2001, 1999, 1997, 1996, 1995, 1994, 1992, 1991, 1990, 1987
NAL
MOUNT MARY
Quintet Cabernet Blend
Yarra Valley Victoria

Mount Mary commands an almost mythical status among wine

collectors. Established by the Late Dr John Middleton in 1972,
the wines are noted for their highly individual character. Quintet
is a classically proportioned style based on five classic Bordeaux
varieties – Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot,
and Petit Verdot. The low yielding vineyard is almost 12.5
hectares and is planted on grey soils, sandy clay loams overlying
degenerating Silurian shales. The vines face due north and capture
optimum sunlight during the growing season. New French oak
plays an underlying role in the style. The Mount Mary winemaking
philosophy continues to follow John Middleton’s Cabernet mantra
“Never over 22°Brix, never below 7.5 g/l total acid and never higher
than 3.3pH.” As a result the grapes can be picked early compared standard Australian practices. The grapes
are lightly crushed, totally destemmed, fermented in both open and closed fermenters with careful temperature
control and frequent pumping over. Malolactic fermentation is encouraged soon after primary fermentation.
Once the settling of the lees takes place, the wines are then devatted to cask for two years. After this period,
egg white fining and light filtration is performed prior to bottling. Quintet is allowed to further mature in bottle
for nine months before release. The wine has become richer and more complex during the 1990s owing more to
vine age than winery practice. It exhibits a purity of fruit, poise and structure found in few Australian Cabernets
with cedar and blackcurrant ‘small fruit’ aromas, fine-grained savoury tannins, and superb flavour length. Dr John
Middleton always preferred subtlety and elegance in his wines. He was something of maverick and pioneering
spirit. He hated the wine show system, iniquitous wine taxes and anything to do with the homogenisation and
dumbing down of fine wine. His annual newsletter was an eagerly awaited rant that attacked immoveable
institutions and kindled remarkable passion for winemaking at his utterly unique Mount Mary vineyards.

In the beginning Mount Mary Quintet Cabernets was something of a cult wine but over the years has built up a
reputation for being something quite special and complex. It does not always find favour with critics – especially
of the American kind – weaned on the deeply concentrated, monumentally rich and alcoholic Australian Shirazes.
Just before Dr Middleton died, the American Robert Parker Jr. derided the overall quality of Quintet raising
more than a few hackles among Australian wine critics. Indeed it highlights the difficulties of scoring wines and
the polarized perspectives of commentators around the world. Australian collectors have largely and correctly
ignored American reviews. It’s probably just as well, because the wine is limited and difficult to find anyway.

Mount Mary Quintet is a genuinely refined and interesting wine. It is everything a fine wine should be. It evokes
the gentle undulating landscape at Lilydale and a very beautiful winemaking philosophy – based on a wonderful
mixture of science, craft and personality. Quintet is still sought with almost religious zeal. Quality is usually
outstandingly good, although as a single vineyard wine, the vagaries of vintage can come into play. David
Middleton – John’s son has now taken over the winery. There are huge expectations, but with a remarkable
vineyard site and new ideas, it can only get better.

Top Vintages: 2006, 2005, 2004, 2002, 2001, 2000, 1999, 1998, 1996, 1994, 1991, 1990, 1988, 1986, 1984, 1982,
1979
EXCEPTION
EXCEPTIONAL
PENFOLDS
Bin 707 Cabernet Sauvignon
South Australia

1964 Bin 707 Cabernet Sauvignon was Penfolds first commercial release
of a single Cabernet based wine. After a stop-start beginning, it is
regarded today as one of Australia’s most important Cabernets; a distinct
Penfolds house style and a foil to the great regional styles of Coonawarra
and Margaret River. When Max Schubert returned to Australia from
his extensive tour of Europe in 1949, his thoughts were never far from
Cabernet. He had visited many of the great Chateaux of Bordeaux and
had been very impressed by the wines. Christian Cruse – head of the
distinguished negotiant firm Cruse Freres et Fils – was particularly
influential. Schubert was able to observe winemaking practices at his
properties including partial fermentation and maturation in new oak.
Having seen such practices in Spain, he was inspired to use similar
techniques at Penfolds. Indeed Penfolds Kalimna Vineyard – acquired in
1945 – comprised some of the world’s oldest surviving genetic Cabernet
material. Block 42 was planted in 1888. These original direct producing
Cabernet Sauvignon vines – still going strong – have been isolated from
the ravages of the vine pest phylloxera which destroyed many great
vineyards during the 1890s.

Max Schubert – who was based at Magill – regularly experimented with Cabernet, at one stage hoping that it
would form the backbone of Grange. The experimental 1952 and 1953 Grange Cabernets were also made largely
from Block 42 fruit. Schubert revisited Kalimna Cabernet every year but the trials were inconsistent. The fruit was
used mostly for blending material including early vintages of Grange. By the early 1960s Max Schubert revisited
the question of a Penfolds Cabernet Sauvignon. 1960 Bin 630 Kalimna Cabernet – Adelaide Hills Mataro, 1961 Bin
58 Cabernet, 1963 Bin 64 Cabernet and 1963 Bin 511 Kalimna Cabernet Ouillade were all precursors to Bin 707.
However the problem with inconsistent supply forced Schubert to stop making Bin 707 after the 1969 vintage.
These difficulties were largely overcome following the acquisition of new vineyards and access to independently
grown fruit. The release of the 1976 Bin 707 Cabernet Sauvignon marked a new lease of life.

The modern Bin 707 represents the Penfolds House red wine style at its most rich and powerful. The Cabernet
fruit is largely drawn from South Australian vineyards in Coonawarra, Padthaway, Barossa Valley (including the
famed Block 42 vineyard) and increasingly from Bordertown. Everything about Bin 707 is large scale. Winemakers
seek fully ripe fruit with strong flavours derived from partial barrel fermentation and maturation in new American
oak hogsheads for a period of 18 months. This explanation of style shows why Penfolds will not make Bin 707 in
difficult or more elegant years where the fruit profile is underpowered, sinewy or out of character. 1981, 1995,
2000 and 2003 were not made. Some observers will note that both 2000 and 2003 were generally good vintages
in Coonawarra. However the style still relies on the contribution of warmer climate fruit – particularly Block 42
and Barossa Cabernet Sauvignon – for overall richness and density. Bin 707 is an immensely concentrated style
with dark berry/dark chocolate fruit balanced by well-seasoned new oak, plenty of fruit sweetness and strong,
but not overwhelming tannins. This is a medium to long-term cellaring style of wine. If you can wait the distance
– Bin 707 builds up into a wonderfully complex and interesting wine.

Top Vintages: 2006, 2004, 2002, 1998, 1996, 1994, 1991, 1990, 1986, 1983, 1976, 1967, 1966, 1964
NAL
ROCKFORD
Basket Press Shiraz
Barossa Valley South Australia

Robert O’Callaghan’s Rockford Basket Press Shiraz encapsulates

traditional and contemporary winemaking practice and philosophy
and embraces the inherent qualities of old vine Shiraz: the
physicality of winemaking where muscle and personal touch
transform process into an artform; the traditional tools of trade
(steam-driven old Bagshaw crusher, basket press, open fermenters
etc) and the complementary nuances of American and French oak
maturation. Robert O’Callaghan is one of the most important figures
in contemporary Australian winemaking. He was early to recognise
the future of regional definition, the importance of heritage and the
conservation of both physical and viticultural resources.

During the 1980s the technocrats and style merchants predicted the demise of the Barossa and the irrevocable
growth of cool climate viticulture. Chris Ringland – who worked at Rockford for around 18 years said “working
with Robert was to present an extraordinary opportunity in gaining an understanding of the traditional Australian
wine trade. Just as he had learned the winemaking elements of previous generations, so we were to use the
distillation of this experience in establishing winemaking philosophy at Rockford. The techniques were simple,
the principles sound.” Rockford Basket Press Shiraz is a truly great Australian wine. It not only reflects the beauty
of the Barossa landscape but also the generosity, integrity and loyalty of its people.

Robert O’Callaghan has a reputation for fairness and decency. Through a deep sense of history, belief in
traditional Barossa values and a remarkable interest in machinery and buildings, he began a vinous counter-
reformation singularly inspiring a whole generation of Barossa winemakers and craftsmen. His winemaking
proteges include Chris Ringland of Three Rivers/Chris Ringland fame, Dave Powell of Torbreck and numerous
highly successful winemakers. The ‘Rockford School’ has profoundly influenced and shaped the Barossa Shiraz
style. O’Callaghan belongs to a genre of visionary Australian winemakers that include Max Schubert, Peter
Lehmann, Jeffrey Grosset, Brian Croser and David Hohnen.

O’Callaghan’s commitment to labour intensive techniques for the sake of going the extra mile in quality makes
Rockford Basket Press the quintessential hand made wine. The Shiraz fruit is sourced from local growers in the
Barossa including around Kalimna, Ebenezer, Moppa Springs, the Eden Valley and Central Barossa giving fruit of
tremendous colour, power and richness. The vines are between 60 and 140 years. Rockford Basket Press Shiraz
is made in the classic mould with strong, ripe, blackberry and fine chocolate fruit characters, underscored by well
seasoned American and French oak and ripe tannins. The wines are beautifully balanced and have a reputation
for freshness and aging. They develop paneforte/dark chocolate aromas and further richness and complexity
on the palate. Rockford Basket Press is very traditional and stands very much apart form the compressed and
monumentally rich wines favoured and championed by the cult wine scene. It has an understated power, balance
and minerality that evokes the character of the fruit and the vintage. The oak is never at the fore. Rockford
Basket press is a maturation style reminiscent of Barossa wines made during the 1950s and 1960s. The overall
freshness, buoyancy and suppleness reflect contemporary wine making philosophy. Moderate vintages are best
enjoyed within a seven year time frame, but great vintages including the 1998, 1999, 2002 and 2004 will further
last the distance. Rockford Basket Press is packaged in a retro 1950s style brown proprietary bottle.

Top Vintages: 2006, 2004, 2002, 1999, 1998, 1996, 1996, 1994, 1991, 1990, 1986
EXCEPTION
O
EXCEPTIONAL
Wendouree
Shiraz
Clare Valley South Australia

Tony and Lita Brady’s spectacularly individual Wendouree Shiraz

has remained true to its origins since Alfred Percy Birks planted
vines in 1893. Wendouree is a great small Australian producer
with an important cultural and historical identity. The winery is
listed as an indicative place on the register of the National Estate.
Much of the original vineyard, winery and even some of the original
winemaking equipment are still in service. Roly Birks, who put up
his winemaking boots after 60 vintages, continued winemaking
at Wendouree until 1983. However Lita and Tony Brady assumed
management control in 1974. Lita completed a wine science course
at Wagga in the late 1980s and became involved in the vineyard
and winery. Tony, who has almost thirty five years of winemaking
experience under his belt, co-makes the wine. Since 1981 Stephen
George, one of Australia’s most independent thinking winemakers,
has acted as a sounding board on viticultural and vinicultural
matters. The Wendouree house style is strongly focused with an
emphasis on fruit power, concentration and weight. The tannin
structures are tightly knit and incredibly muscular.

The Wendouree vineyards are located on the easterly ridge towards the northern end of Clare. The soils are
shallow with red loam over limestone and yields are around one to 1.5 tonnes per acre. The low-yielding,
beautifully formed old Shiraz vines, tortured and serpentine many from the original plantings are unique,
producing small berries with thick skins and a very high seed content. The fruit is vinified in stainless steel lined
open fermenters which has had an immediate impact on contemporary style. Maturation takes place in roughly
1/3 new oak. The Shiraz is something of an enigma. It doesn’t fit easily into the South Australian Shiraz genre.
When young it typically possesses a core of blackberry/black olive aromas with complex iodine/wet bitumen/
animal hide characters. Although there is clarity and buoyancy of fruit on the palate, the tannins are rusty and
vice-like. The oak barely shows through. In blind tastings against more generous chocolaty styles it looks surly
and sinewy. However, it is a highly individual old fashioned wine that demands more than just a comparative or
brief taste. The overall mass of fruit sweetness complements the toughness of the wine. Wendouree Shiraz will
age for a long period of time maintaining prominent tannin structures but evolving further complexity and interest.

Wendouree Shiraz is considered as one of Australia’s greatest yet most idiosyncratic wines. It has been
described as “an iron fist in velvet glove” type wine – a style not favoured by Americans. However it does have
strong identity of place and evokes a remarkable feeling of living history. Australian collectors remain very
loyal. The Brady’s continue to offer their wines at fair prices and have resisted raising prices against demand.
The wine is entirely released at cellar door with a very tightly held mailing list. However it is regularly listed at
auction and continues to attract a strong following. Despite its reputation and heritage, there are remarkably few
older bottles in circulation. This is largely explained by the way Wendouree wine was sold. Merchants generally
bottled and marketed the wines prior to the late 1960s. Most of these were blended rather than single varietal
wines. Some old Seabrook bottlings have been sold at auction in recent times.

Top Vintages: 2006, 2005, 2004, 2002, 1998, 1991, 1994, 1990, 1989, 1986
NAL
OUTSTAND
OUTSTANDING
Barossa Valley Estate
E&E Black Pepper Shiraz
Barossa Valley South Australia

The plush Barossa Valley Estate E&E Black Pepper Shiraz is

sourced from some of the best mature and independently dry
grown vineyards in the northern Barossa sub-region of Moppa and
Ebenezer. With an average age of over 60 years, these vineyards
yield fruit of great power and finesse. The wine is made in open
headed down fermenters and then aged in a combination of new
and one and two year old American and French oak for between
12 and 18 months. The wine is incredibly intense and concentrated
with dark choco-berry liquorice fruit, ripe tannins, mid-palate
richness and underlying malty oak complexity. With all the
structural attributes for medium to long term cellaring, it has
very strong currency in the secondary market.

Top Vintages: 2006, 2004, 2002, 1999 1998, 1996, 1991, 1990, 1988

Bass Phillip
Premium Pinot Noir
Gippsland Victoria

While not quite as concentrated or powerful as the Reserve, the

premium Pinot Noirs have beautiful, black cherry, floral and gamey
aromas, supple, velvety tannins, underlying smoky oak and great
flavour length. The fruit is sourced from the low cropping four
hectare north-east facing vineyard at Leongatha. Philip Jones’
philosophy is to allow nature to drive the viticulture and wine making
processes. Natural yeasts, no filtration and extended time on lees
are all par for the course. The wine is aged in French Alliers oak
for 12 to 18 months depending on vintage. Their ‘hidden power’ is
revealed after around five years of bottle age. A Cuvee Rare, which
was aged in barrel for an extra six months, was produced 2001.

Top Vintages: 2007, 2005, 2004, 2003, 2001, 2000, 1999, 1998,
1997, 1996, 1992
OUTSTAND
OUTSTANDING
BEST’S
Thomson Family Shiraz
Grampians – Great Western Victoria

The particularly rare Best’s Thomson Family Shiraz is one of

Victoria’s greatest wines and represents a window to Australia’s
winemaking past. Like Henschke Hill of Grace and Penfolds Block
42 in the Barossa Valley, the Best’s Concongella Vineyard 1860s
plantings at Great Western belong to Australia’s rich heritage of
ancient genetic and pre-phylloxera vineyards. The 15 rows of dry
grown Shiraz vines, well over 140 years old, are the source material
for the Thomson Family. It is a rich, generous wine with brilliant
blackberry, meaty fruit underpinned by cedar oak and gravelly
tannins. The wine is open-fermented in small ‘tubs’ and then
matured in a 50/50 combination of new and old American oak for
approximately 24 months.

Top Vintages: 2005, 2004, 2001,1998, 1997, 1996, 1995, 1994, 1992

BROKENWOOD
Graveyard Vineyard Shiraz
Hunter Valley New South Wales

The sheer class of the thirty-something Graveyard vineyard –

planted on heavy red clay over loam soils – is shown when the
inevitable February rains set in. The topsoil is very mean and
shallow forcing the vines to struggle resulting in very low yields.
The consistency of quality across vintage reflects a remarkable
wine making philosophy, attitude and vineyard character. The wine
is partially barrel fermented and then matured in a combination
of French and American oak barriques for a period of around 14
months. Young elemental Graveyard shows ginger bread, blackberry
aniseed fruit, plenty of savoury oak and floral/herb garden notes.
The opulent gamey/French polish characters develop with time
bringing a rich palimpsest of aromas and flavours.

Top Vintages: 2006, 2005, 2004, 2003, 2002, 2000, 1999, 1996,
1994, 1991, 1986
DING
CHRIS RINGLAND
(THREE RIVERS) Shiraz
Barossa South Australia

This is an utterly gorgeous wine that seduces and bombards

the senses, suggesting a deep emotional connection between
winemaker and vineyard landscape. The ‘unusually thick skinned’
Shiraz is sourced from Chris Ringland’s dry grown vineyard planted
originally in 1910 on shallow skeletal granitic sandy loams over
underlying clay on the edge of the Barossa Valley (but technically
in Eden Valley). The wines are ‘painstakingly hand made’ in open
fermenters and regularly plunged to extract colour, flavour and
tannins. After basket pressing, fermentation is completed in
100% new French oak hogsheads. A period of up to 40 months
oak maturation follows to achieve optimum complexity and balance
between oak and fruit. The very limited release Chris Ringland/
Three Rivers is about opulence, flamboyance, richness and
concentration.

Top Vintages: 2004, 2002, 2000, 1999, 1998, 1996, 1994, 1992,
1991

CLARENDON HILLS
Astralis Syrah
McLaren Vale – Clarendon South Australia

The exotic, highly perfumed, concentrated, massively structured,

rich and complex single vineyard Clarendon Hills Astralis (pertaining
to the stars) derives from 35 to 70 year old dry grown vines planted
on a complex mixture of clay, ironstone and gravely soils. A laissez-
faire wine making philosophy is central to style allowing the wine
to speak of its origins. Fermentation takes place with natural yeasts
in an open stainless steel tank. The wine is matured in 100% new
French oak barriques for around 18 months before bottling without
filtration. This is a contemporary Australian classic with strong
regional definition and long term cellaring potential. In recent times
it has transcended the cult wine scene bringing extra dimension to
the Australian ultra-fine market.

Top Vintages: 2006, 2005, 2004, 2002, 2001, 1998, 1999, 1996,
1995, 1994
OUTSTAND
OUTSTANDING
CLONAKILLA
Shiraz Viognier
Canberra District New South Wales

The south facing 12 acre vineyard – located in the sleepy

picturesque and biscuit coloured Murrumbateman landscape –
is planted on sandy clay loams over friable clays. The need to be
different during the 1980s boutique winery boom moved Clonakilla
away from the mainstream in 1986 and into the unproven but
tantalising marriage potential and astounding nuances of Viognier
as a co-factor in the vinification of Shiraz. This is a supreme
example of where generosity of spirit as much as vineyard site
and winemaking practice inextricably weaves through the wine.
The perfumed, sensuous, Clonakilla style is essentially about fruit
leading the wood. It is a highly aromatic wine with ginger, white
pepper, apricot fruit, some savoury French oak nuances and fine
slinky/boney tannins.

Top Vintages: 2007, 2006, 2005, 2004, 2003, 2002, 2001, 1998,
1996, 1995, 1994

GRANT BURGE
Meshach Shiraz
Barossa Valley South Australia

Fifth generation Barossa winemaker, Grant Burge draws upon a rich

resource of vineyards particularly in the Central and Southern parts
of the Barossa Valley and in the Eden Valley. He named Meshach
Shiraz after his great grandfather, who arrived in South Australia
in 1855. This is not strictly a single vineyard wine although a strong
portion of the fruit is sourced from the 80 year old Filsell vineyard
planted on deep alluvial soils near Lyndoch. The wine is vinified
in open headed down fermenters but completes fermentation
in mostly new American oak hogsheads. Meshach is a highly
concentrated, generous Barossa style with a ripe, dense palate
packed with fruit, pronounced tannins and seasoned by American
oak. Maturation programme is identical to Grange. Great potential
for longevity.

Top Vintages: 2004, 2002, 1999, 1998, 1996, 1991, 1990

DING
GROSSET
Polish Hill Riesling
Clare Valley South Australia

Established in 1966 Polish Hill Vineyard is named after the nearby

Hill River Settlement established by Polish immigrants in the 1840s.
The fully mature low-vigour vines are planted on a U-shaped ridge
formation on poor shaley slightly acidic soils with underlying slate
and a topsoil crust of clay interspersed with shale. Vintage takes
place in early April, normally a few weeks later than Watervale.
The free-run juice is cold settled for four days before being yeasted
and fermented in closed stainless steel fermenters. The wines
have incredible perfume and fruit purity, the lime/floral fruit profile
balanced by a fine cut of acidity. This long-lived beautifully
aromatic and concentrated wine does much to define great
Clare Valley Riesling.

Top Vintages: 2008, 2007, 2005, 2004, 2002, 2001, 1999, 1997,
1996, 1995, 1990, 1981

HARDYS
Eileen Hardy Shiraz
South Australia

Hardy’s Eileen Hardy was first released in 1970. The early vintages
were made from Cabernet Sauvignon. It is now exclusively made
from the best parcels of dry grown Shiraz fruit sourced principally
from McLaren Vale but also from Clare Valley, Padthaway and
Frankland River in Western Australia. Fermentation takes place
in small open concrete fermenters which allow the winemaker
to bring out the natural fruit characters of Shiraz. Since the 1995
vintage, the wine has progressively moved to being matured for
approximately 18 to 20 months in 100% French oak. This is a very
opulent perfumed wine with gamey blackberry/liquorice intensity,
well integrated new oak and fine pronounced tannins. This ‘living
breathing beast’ reflects a strong house winemaking ethos and
exceptional vineyard resources.

Top Vintages: 2004, 2002, 1999, 1998, 1996, 1995, 1994, 1991, 1990
OUTSTAND
OUTSTANDING
HENSCHKE
Mount Edelstone Shiraz
Eden Valley South Australia

Thickened by time and slumped by the weight of age the Mount

Edelstone Vineyard Shiraz (planted around 1912) is a study of
contrasting light, shade, flaws and perfection. The wines evoke
the magical puissance of vineyard provenance and a distinctive
atmosphere of nature and nurture. Mount Edelstone is one of
Australia’s great single vineyards not only because it is able to
make outstanding wine but also because it remains ‘true to its
origin’. It is a benchmark Eden Valley wine. Over the last 20 years it
has become a cornerstone of the ultra-fine Australian wine market.
This much loved wine with its pure blackberry fruit and elegant
structure attracts an astonishing volume of interest from collectors
and wine enthusiasts.

Top Vintages: 2006, 2005, 2004, 2002, 2001, 1999, 1991, 1990,
1986, 1971

JASPER HILL
Emily’s Paddock Shiraz Cabernet Franc
Heathcote Victoria

The un-irrigated, low vigour Georgia’s Paddock is planted with

12 hectares of Shiraz. After vinification the wine is matured for
14 months in new (around 20%) and old French and American oak.
Georgia’s Paddock is packaged with a red label, a reminder of a
devastating bush fire in 1987. Plush, exotic fruit, underlying oak,
richness on the palate, pronounced tannin and fruit sweetness
make this an obvious cellaring style. Winemaker Ron Laughton says,
“Our production levels are as finite as any other producer and may
suffer the vagaries of nature – two severe droughts in 1983 and
1995 and a bushfire in 1987 are extreme examples, but as farmers
we philosophically accept that Nature is far more powerful than
mere mortal vignerons”.

Top Vintages: 2006, 2005, 2004, 2002, 2001, 1998, 1997, 1996,
1994, 1991, 1990, 1988, 1987
DING
JASPER HILL
Georgia’s Paddock Shiraz
Heathcote Victoria

The un-irrigated, insanely low yielding 3.2 hectare Emily’s Paddock,

planted with Shiraz and a few rows of Cabernet Franc, lies on the
slopes of the Great Dividing Range. The Cambrian derived soils of
friable red brown gravelly loams run in a unique thin north-south
non-continuous strip between two parallel fault lines. These are
well drained soils with high levels of iron and good water holding
properties. A laissez-faire winemaking approach is central to the
style. During fermentation the wine is regularly pumped over to
achieve supple tannins structures. The wine is matured for 14
months in a mixture of new and old French oak (mostly Alliers oak).
Emily’s Paddock shows power and refinement, with ripe
fruit matching well-handled oak.

Top Vintages: 2006, 2005, 2004, 2002, 2001, 2000, 1998, 1997,
1996, 1994, 1992, 1991, 1990, 1988, 1986, 1983

JIM BARRY
The Armagh Shiraz
Clare Valley South Australia

The Armagh Shiraz is a powerfully compressed Australian Shiraz

style which explodes with aroma and flavour. The Armagh vineyard
– elevated at 400 metres and established on black alluvial soils
over sandy gravels – was named after the nearby settlement of
Armagh established by Irish settlers around 1859. It was planted in
1968 by Jim Barry with Shiraz clones originally sourced from Israel.
Vinification takes place in open top fermenters with regular auto
plunging. The wine is matured in heavily toasted new American
and French oak for 12 to 14 months. Jim Barry Armagh Shiraz is an
intense, plush, concentrated, essence-of-Clare, Shiraz style. The
oak, particularly in classic years, is hidden behind curtains of deep,
ripe, intense fruit and extraordinarily fine, structured tannins.

Top Vintages: 2005, 2004, 2002, 1999, 1998, 1996, 1994, 1991,
1990, 1989
OUTSTAND
OUTSTANDING
KATNOOK ESTATE
Odyssey Cabernet Sauvignon
Coonawarra South Australia

The best selected parcels of small flavour intense Cabernet fruit

– from specific vineyard rows planted on rich clay loams over
a thick hard layer of limestone – are used for Katnook Estate’s
concentrated and powerful Odyssey Cabernet Sauvignon. This
highly prized Coonawarra wine has emerged as a benchmark
‘essence of Coonawarra’ style with beautifully intense pure
blackcurrant aromas, mocha oak complexity and plush chocolaty
flavours. After vinification in ‘headed down’ fermenters maturation
takes place over approximately 36 to 40 months in 100 % new
French oak. Some parcels are ‘double oaked’ to increase flavour
complexity. Winemaker Wayne Stehbens describes the overall style
as “fruit richness and elegance”. Odyssey has established proven
cellaring potential and has a very keen secondary market following.

Top Vintages: 2004, 2002, 2001, 2000, 1998, 1996, 1994, 1991

KAY BROTHERS
Amery Vineyards Block 6 Shiraz
McLaren Vale South Australia

Block 6 Shiraz vineyard was planted from cuttings off Hardy’s

Tintara Vineyard in 1892 by Herbert and Frederick Kay. Four acres
of the original plantings remain. Planted on the relatively fertile
mosaic of red loams, heavy clays and gravelly alluvial soils, Block 6
was originally a ‘pumpkin patch’ of old bush vines. Since 1987 the
entire low-yielding vineyard was trellised in a north-south direction.
The wine is made in traditional ‘headed down’ open fermenters
originally built by the Kay Brothers in 1895/1896. After fermentation
the wine is drained and basket pressed into mostly new American
and some new Balkan oak for a maturation period of around 28
months. This is a very powerful, concentrated cellaring style with
plenty of fruit richness.

Top Vintages: 2006, 2005, 2004, 2002, 2001, 1998, 1996, 1995,
1994, 1992, 1990
DING
MAJELLA
The Malleea Cabernet Shiraz
Coonawarra South Australia

The gorgeously concentrated, immensely complex and seductive

Majella Malleea Cabernet Shiraz highlights the compelling nuances
of multi varietal blending, utterly superb vineyard resources and
Bruce Gregory’s intuitive winemaking and selection. The original 6
acre Shiraz vineyard was established in 1968. Since 1970 extensive
plantings of Cabernet, Shiraz and Merlot have followed. Majella’s
Malleea (a local aboriginal word for ‘green field’) was first made in
1996. Rigorous fruit selection, batch vinification in headed down
static fermenters, partial barrel fermentation and 22 months in
new, tightly grained French oak are essential elements of wine
making philosophy. This strong regionally defined wine shows
intense mocha-berry aromas, ripe tannins, savoury oak and meaty
complexity; reflective of a remarkable generosity and spirit of place.

Top Vintages: 2006, 2005, 2002, 2000, 1999, 1998, 1996

MOUNT MARY
Pinot Noir
Yarra Valley Victoria

Mount Mary is a vanguard producer of Australian Pinot Noir. The

low yielding vineyard, planted in 1972 by the late Doctor John
Middleton, is almost 12.5 hectares and is planted on grey soils
(sandy clay loams overlying degenerating Silurian shales). Only
10% of the Mount Mary vineyard is devoted to Pinot Noir. The
grapes are de-stalked prior to fermentation and the wines see very
little new French oak (rarely above 10%). The young wines show
strong, varietal, strawberry/cherry aromas and a supple evenly
proportioned palate. This wine, controversial among some critics,
is still favoured by collectors. This essentially fruit driven wine
will build up complexity and interest over time, its track record at
auction illustrating that point.

Top Vintages: 2006, 2005, 2004, 2001 2003, 2000, 1999, 1998,
1996, 1994, 1992, 1991, 1990, 1986
OUTSTAND
OUTSTANDING
PARKER COONAWARRA ESTATE
Terra Rossa First Growth Cabernet Blend
Coonawarra South Australia

Established by the Late John Parker in 1985, Parker Coonawarra

Estate is owned by Doug and Anne Rathbone of Yering Station
fame. The 50 acre vineyard – predominantly Cabernet Sauvignon
with minor plantings of Merlot, Petit Verdot and Cabernet Franc – is
located at the southern end of Coonawarra and is planted on classic
terra rossa over limestone soils. Terra Rossa First Growth is vinified
along traditional Bordelais lines with extended 30 day maceration
and maturation in a combination of tightly-grained new and used
French oak for 20 to 24 months. A little American oak is used for the
Merlot component. First Growth, made by the highly skilled Pete
Bissell, is a brilliantly seductive wine with unbelievable depth of
fruit, balance and structure.

Top Vintages: 2006, 2004, 2000, 1999, 1998, 1996, 1991, 1990, 1988

PIERRO
Chardonnay
Margaret River Western Australia

Pierro Vineyard lies in the central Wilyabrup sub region of Margaret

River. The fully mature ‘Gin Gin’ clone Chardonnay vines are
closely spaced which increases relative humidity. The vineyard
is very stony; at night the heat radiates back into the clusters of
Chardonnay effectively burning off excessive levels of malic acid.
Low levels of malic acid in the Chardonnay fruit means that the
complex aromas and flavours derive from malo-lactic fermentation
do not smother fruit definition. The wine is vinified in Burgundian
fashion with barrel fermentation in new French oak, lees stirring
(battonage) and lees contact. Doctor Mike Peterkin is able to
combine a fastidious attention to detail with a relaxed approach.
Pierro Chardonnay possesses incredible intensity, generosity,
complexity and concentration.

Top Vintages: 2008, 2007, 2005, 2004, 2003, 2002, 2001, 2000
DING
WENDOUREE
Cabernet Sauvignon
Clare Valley South Australia

Wendouree Cabernet Sauvignon derives from the cool central

and western areas of the historic Wendouree vineyard. The
cooler central block with its smaller berries is known for its
spicy characters and very firm almost astringent tannins. The
western side brings floral notes and a softer structure. Consultant
winemaker Stephen George – together with Lita and Tony Brady
– make a wine that profoundly articulates the individual character
of this unique and important vineyard site. After vinification in
open fermenters, the wine completes fermentation and remains
in stainless steel until November before maturation in new (about
25%) and used French oak for 12 months. This is a very muscular
cellaring style with dark chocolate mint fruit characters and fine
sinewy tannins.

Top Vintages: 2006, 2005, 2004, 2002, 1998, 1996, 1994, 1991,
1990, 1989, 1986

YALUMBA
The Octavius Old Vine Shiraz
Barossa South Australia

The remarkably individual and generous Octavius Old Vine Shiraz

is made from a selection of aged Shiraz vineyards scattered across
the Barossa. Most were planted as bush vines between the turn
of the century and WWII, the oldest vineyard planted in 1901. The
wine combines the perfumed and pure fruit aromas of the Eden
Valley and the concentration, texture and ripeness of Barossa
Valley Shiraz. Vinification takes place in open topped 6-8 tonne
fermenters. While early vintages were matured in 100% new small
American Missouri oak (approx 100 litre) octaves, the wine is now
aged for 18-20 months in 50% new American oak octaves, 10%
new French oak barriques and the balance in one year old French
and American hogsheads.

Top Vintages: 2004, 2002, 2001, 1999, 1998, 1996, 1990

EXCELLENT
EXCELLENT
BANNOCKBURN
Serré Pinot Noir
Geelong Victoria

The utterly gorgeous, complex and finely textured Bannockburn

Serré Pinot Noir derives from a special 1.2 hectare vineyard
planted at Bannockburn in 1986. The narrow rows, low trellising
and close-planted vines (9,000 per hectare) restricts crop levels to
mirror those of grand cru Burgundy. Serré is a French term meaning
close or tight fitting. Increased competition between vines results
in deeper subsoil root penetration and better access to nutrients
and moisture. The low trellising system allows the grape bunches
to hang close to the ground – the fruit ripens evenly and benefits
from the warmth radiated from the top soil. Serré is made using
traditional Burgundian wine making practices. The wine is matured
in Alliers and Vosges barriques for 14 months before bottling
without filtration.

Top Vintages: 2005, 2002, 2001, 2000, 1999, 1996, 1995, 1994

BINDI
Original Vineyard Pinot Noir
Macedon Ranges Victoria

The Bindi vineyard, on the slopes of Mount Gisborne at the heal of

the Great Dividing Range, was established by engineer Bill Dhillon
in 1988. Winemaker Michael Dhillon is fluent in contemporary wine
philosophy. He talks about making wines that are “ethereal and
seductive” rather than just “satisfying and chunky” and that Bindi’s
soils “have the strength of character to talk through the wine.”
The protected original vineyard – elevated at around 500 metres
– lies on shattered quartz over alluvial silts and top soil (mostly
sandy grey loams over clay). Yields are very low. Wine making is
“non-interference – but not uncontrolled”. Maturation takes place
in around 20% to 30% new French oak. The wines have great
perfume, harmony and elegance.

Top Vintages: 2006, 2005, 2004, 2003 2001, 2000, 1998, 1997, 1996
T
CAPE MENTELLE
Cabernet Sauvignon
Margaret River Western Australia

Cape Mentelle Cabernet Sauvignon – a single vineyard wine –

enjoyed impressive beginnings, with the highly prized Melbourne
Wine Show Jimmy Watson Trophies for both the 1982 and 1983
vintages. The Walcliffe Vineyard, planted by founder David Hohnen
between 1970 and 1973, is located in the cooler southern sub-
region of Margaret River. The vines – essentially dry grown – are
anchored in gravel laterite soils derived from decomposed ironstone
over gravel/clay subsoils. After fermentation it is matured for
around 21 months in a combination of new (30%) and of French
oak barrels from Nevers, Alliers and Troncais. This marvelously
concentrated but muscular Margaret River Cabernet is a benchmark
style with cedar/mocha/blackcurrant fruit characters and chocolaty/
sinewy tannin structure. A top notch Margaret River Cabernet.

Top Vintages: 2008, 2007, 2005, 2004 2002, 2000, 1999, 1995,
1994, 1992, 1991, 1983, 1982

CORIOLE
Lloyd Reserve Shiraz
McLaren Vale South Australia

Coriole Lloyd Reserve Shiraz is sourced from a single vineyard

planted in 1919. This east facing site on deep clay soils is located
in the curvaceous landscape known by McLaren Vale locals as
the ‘Seaview area’. Vinification takes place in concrete and steel
open fermenters. Fermentation is completed in barrel. The wine
is matured for 16 and 18 months in a combination of new and old
American and French oak. Coriole Lloyd Reserve Shiraz, a traditional
but modern classic, is a robust but beautifully balanced style. The
wines have intense ripe blackberry/black olive aromas and meaty
complexity with plenty of palate richness, fruit sweetness and
texture. These wines are deceptively forward when young but
develop for the medium to long term.

Top Vintages: 2005, 2004, 2002, 1999, 1998, 1996, 1994, 1992,
1991, 1990
EXCELLENT
EXCELLENT
CRAIGLEE
Shiraz
Sunbury Victoria

“Any site anywhere in the world that can produce a wine that
lasts for 100 years is worth being replanted,” said John Brown of
Milawa fame after a cache of 1872 Craiglee Sunbury Shiraz was
found buried at the winery in the 1950s. The 10 hectare vineyard –
located on alluvial sands over river stones – is now over 35 years
old. Vinification takes place in open cement fermenters. A small
batch is partially barrel fermented. Maturation follows in new
and old French and American oak for between 12 and 18 months.
The wine is tightly structured with earthy/pepper/raspberry/black
olive characters and firm tannins; with age becoming more earthy,
complex and loose-knit with softer tannins.

Top Vintages: 2004, 2002, 2001 2000, 1999, 1997, 1994, 1990

DALWHINNIE
Shiraz
Pyrenees Victoria

Dalwhinnie Shiraz is a seductive, balanced wine with intense

blackberry/spice fruit, fine tannins and earthy/meaty regional
nuances. The gentle sloping amphitheatre-like Dalwhinnie vineyard
– first planted in 1976 – lies on quartz and decomposed slatey
soils over friable clays; the initial design and layout provided by
David Hohnen of Cape Mentelle fame. This is a particularly well
drained low-yielding vineyard. At harvest the vineyard is triaged at
varying ripeness levels to achieve a broader flavour spectrum. The
winemaking philosophy is in evolution. Extended maceration and
open fermenters are used to improve flavour complexity.
After pressing off in a traditional basket press the wine is matured
for up to 16 months in a combination of new and used American and
French oak.

Top Vintages: 2006, 2005, 2004, 2002, 2001, 2000, 1998, 1997,
1996, 1994, 1991
T
D’ARENBERG
The Dead Arm Shiraz
McLaren Vale South Australia

The richly concentrated Dead Arm Shiraz, named after a fungal

disease, derives from ‘truncated, gap-toothed’ old vines dating back
to 1912. The dry grown vineyards, on prime but poor McLaren Vale
dirt, benefit from cool summer coastal breezes and strong, early
evening gully winds which funnel down from the Willunga Hills. The
wine is virtually ‘whole-bunch’ vinified in wax lined and stainless
steel headed down open fermenters. D’Arenberg still practices
foot treading to achieve optimum but gentle extraction. The wine
is pressed off in Vintage ‘Coq’ and ‘Bromley & Tregoning’ presses
originally built in 1860. The wine is partially barrel fermented before
further maturation in American and French oak for around 20-22
months. A blockbuster style.

Top Vintages: 2006, 2004, 2002, 2001, 1999, 1998, 1996, 1994

DE BORTOLI
Noble One Botrytis Semillon
Riverina New South Wales

The Riverina district – which often enjoys a humid Autumn – is

susceptible to botrytis cinerea, also known as noble rot. As the
mould grows, hyphae (filaments) shrivel the fruit, concentrating the
juice, increasing viscosity and imparting new flavours. The spores
need approximately ten hours of humidity for mould to develop. The
vineyards, located near Yenda and Bilbul, are planted on medium
to heavy clay loams and are managed to ensure a high level of
humidity between the vines to promote botrytis. The best sites
are found in ‘sinks’ where fogs hang around. The highly viscous
and sweet juice is first settled and then fermented with specially
selected yeasts. The wine is matured in tightly grained French oak
puncheons for 12 months.

Top Vintages: 2006, 2004, 2002, 2001, 2000, 1999, 1996, 1994,
1990, 1988, 1982
EXCELLENT
EXCELLENT
ELDERTON
Command Shiraz
Barossa Valley South Australia

Elderton Command Shiraz derives from a single century old vineyard

located on the banks of the Para River at Nuriootpa in the centre of
the Barossa Valley. The deep alluvial soils underlain by limestone
are washed with silts when the river-creek breaks its banks. The
wine is vinified in traditional headed down open fermenters and
regularly plunged and pumped. Fermentation is completed in new
French (35%) and American oak (65%). After maturation for 12 to 18
months in new oak, the wine is aged in two and three year old oak
for a further 18 months. The well balanced and refined Command
is typified by raspberry/blackberry/meaty/dark chocolate fruit,
pronounced tannin structure and integrated oak.

Top Vintages: 2006, 2005, 2004, 2002, 1999, 1998, 1994, 1990,
1988

FOX CREEK
Reserve Shiraz
McLaren Vale South Australia

The solid, strong and flavoursome Fox Creek Reserve Shiraz draws
fruit from the Estate’s increasingly impressive 8 acre Willows Block
planted in 1989 and Short and Long Row Vineyards planted in 1993.
Some old vine material from local growers is also used. Bay of
Biscay cracking clays which dry out in the summer have excellent
moisture holding capacity in winter. The wine is vinified
in open fermenters. Around 10-20% is barrel fermented in
French oak to achieve more complexity. Early vintages comprised
significant use of American oak. The philosophy of preserving fruit
without smothering with oak and achieving intensity and finesse
has lead to a longer maturation period of 16-19 months in new and
used French oak.

Top Vintages: 2006, 2004, 2002, 2001, 1998, 1997

T
GIACONDA
Pinot Noir
Beechworth Victoria

The highly scented, fleshy and sinewy Giaconda Pinot Noir captures
the heart and soul of its Beechworth terroir. The elevated vineyard
overlooks the vast expanse of the King Valley. It is planted on well-
draining mineralized granitic loams over decomposed gravels and
soil-moisture holding clays. Rick Kinzbrunner (who follows organic
principles) says “there is a natural almost mysterious feel about this
landscape. I work the vineyard by instinct allowing the personality
of the vines to show through.” Vinification follows traditional
Burgundian techniques. Attention to detail, especially barrel work,
results in one of Australia’s better Pinot Noirs. Production will
become increasingly minute as Kinzbrunner zeroes in on the best
parcels of fruit to achieve more intensity and complexity.

Top Vintages: 2006, 2004, 2002, 1999, 1994, 1992

GREENOCK CREEK
Roennfeldt Road Cabernet
Barossa Valley South Australia

The opulently structured and chocolaty Roennfeldt Road Cabernet

Sauvignon is matured for 36 months in new French oak. Winemaker
Michael Waugh has a fairly laissez-faire attitude to maturation
leaving the barrels bunged at 1 o’clock and no topping up. He is
totally self trained and hasn’t much time for ‘techno-crap’. However
his creative energy and inherent winemaking skills together
with exceptional vineyard sites and superbly concentrated fruit
combine to create something new and unique to the Barossa. Alas
production, as with the Roennfeldt Shiraz, is limited to just a few
barrels fuelling a ‘cult psychology’ among buyers. Michael Waugh
belongs to an increasingly large school of Barossa winemakers who
seek to capture the personality of single vineyard sites.

Top Vintages: 2006, 2005, 2004, 2002, 1999, 1998, 1996

EXCELLENT
EXCELLENT
GREENOCK CREEK
Roennfeldt Road Shiraz
Barossa Valley South Australia

The scattered dry grown Greenock Creek vineyards, located near

Seppeltsfield, lie on varying soils ranging from red loamy soils to
alluvial, bordering on, clay soils in a pocket undulation cut by a dry
creek bed. The massively concentrated and opulent Roennfeldt
Road Shiraz, which draws fruit from vines planted in the 1950s,
is vinified in open sunk slate fermenters and regularly plunged
over. The free run wine and pressings are kept entirely separate
to increase blending options. The wines are drained and pressed
in Hypac basket presses into a combination of new and used oak,
depending on the vineyard parcel. The Roennfeldt Road Shiraz is
matured for 36 months in new American oak hogsheads

Top Vintages: 2006, 2005, 2004, 2002, 1999, 1998, 1996

GROSSET
Watervale Riesling
Clare Valley South Australia

If the Polish Hill is power and intensity, the sub-regional and

recently rebadged ‘Springvale’ Watervale Riesling resonates pure
fruit with mouthwatering slatey acidity. The fruit derives from a
hill top site with a high exposure to sunlight. The thin topsoils are
red loams interspersed with shale over limestone and the vines are
deeply rooted into slate/shale bedrock. The wine is vinified in the
same manner as the Polish Hill Riesling. No pressings are used in
the wine. Grosset says, “making Riesling is the purest form of wine-
making, our options are very restricted. No oak, no malo-lactic and
usually no extended lees contact or grape-skin contact is employed.
A disciplined winemaking approach is needed to retain the inherent
fruit characters and expression of individual vineyard site.”

Top Vintages: 2008, 2007, 2006, 2005, 2004, 2003, 2002, 2001,
2000, 1999, 1997, 1996, 1995, 1994, 1991, 1990, 1989, 1982
T
HENSCHKE
Cyril Henschke Cabernet Sauvignon
Eden Valley South Australia

This single vineyard Cabernet was named after the Late Cyril
Henschke who purchased this Eden Valley property in the 1970s.
It now comprises small elements of Merlot and Cabernet Franc.
Soils are well drained with sandy loams over gravel and patches of
clay. Early vintages were partially barrel fermented and matured
in American oak. Nowadays the wine – after vinification in headed
down open fermenters – completes fermentation and 18 months
maturation in 100% new French oak: mainly Vosges, Alliers and
Berce. The style has come through quite an evolution – the wines
show more finesse and balance than ever before. Cyril Henschke
Cabernet is a very perfumed wine with intense pure blackcurrant
cedar meaty characters, fine grained tannins and savoury/vanillin
oak complexity.

Top Vintages: 2005, 2004, 2002, 1996, 1991, 1990, 1988, 1986, 1984

HOWARD PARK
Cabernet Merlot
Margaret River – Great Southern Western Australia

Howard Park Cabernet Merlot is a Western Australian blend

sourced from vineyards on gravelly mean soils in the Lower
Great Southern and Margaret River. Some of Howard Park’s best
Cabernet is sourced from the Spring View Vineyard located on the
southern rain shadow side of the Porongurup Ranges and is noted
for being ‘very complex, perfumed and textural’. The Wildwood road
vineyard on the northern edge of Margaret River brings chocolaty
aromas and mid palate richness. The wine is batch vinified in open
static fermenters before extended maceration and maturation in
fine grained Seguin Moreau French oak for a period of 24 months.
Opulence without soupiness, restraint with underlying power and
concentration are all hallmarks of the Howard Park style.

Top Vintages: 2008, 2007, 2004, 2001, 1999, 1998, 1996, 1994, 1992
EXCELLENT
EXCELLENT
LAKE’S FOLLY
White Label Cabernet Blend
Hunter Valley New South Wales

Established by Dr Max Lake in 1963, Lake’s Folly was one of

Australia’s first boutique wineries. The ‘crisis of expectations’ is
an ironic description for his once over-famous wines. The Cabernet
however is back in form illustrating the inscrutable fact that the
weather in the winemaker’s mind is as critical as vineyard site.
The vineyard is located on a combination of volcanic and alluvial
soils. The Cabernet is open fermented and then matured for
approximately 12 months in a combination of new and used French
oak barriques, the proportion of new oak ranging from 1/3 to a 1/2
depending on vintage. The Cabernet is an elegant perfumed style
with violet, blackcurrant, earthy characters, fine-grained tannins
and underlying savoury oak.

Top Vintages: 2007, 2006, 2004, 2002 2001, 2000, 1998, 1991, 1988,
1972

MCWILLIAM’S
Mount Pleasant Lovedale Semillon
Hunter Valley New South Wales

The Mount Pleasant Lovedale Vineyard – owned by McWilliam’s

– was planted in 1946 by pioneer winemaker Maurice O’Shea. The
locals used to say the sandy soils are so poor here that “rabbits
needed to bring along a tucker box to survive”. These lean acidic
soils are elemental to the long-lived, fine-boned Lovedale Semillons,
first made in 1950. The Semillon is picked relatively early, resulting
in wines with relatively low alcohols and naturally high acidities.
The austere young wines are incredibly pale with floral/lemon curd/
herb garden aromas and flavours, a core of fruit sweetness and fine
mineral acid cut. An extraordinary metamorphosis takes place as
the wine develops in bottle. The colour deepens to gold and toasty/
lanolin/oilskin characters, richness and flavour complexity emerge.

Top Vintages: 2007, 2005, 2004, 2001, 1999, 1998, 1996, 1994,
1986, 1984
T
MOUNT LANGI GHIRAN
Langi Shiraz
Grampians Victoria

The elegant and beautifully proportioned Langi Shiraz is a Victorian

classic. Originally planted in the late 1960s, the spectacular
vineyard lies at the base of the 540 metre cliff face of Mt Langi
Ghiran. The well ventilated site is trellised to an arched cane system
which promotes an open canopy. Vinification takes place in shallow
open fermenters. The wine is aged in a combination of American
and French oak barriques and puncheons for approximately 12
months before bottling. In a cool vintage, the wine shows distinct
white pepper/raspberry aromas and flavours. In warm years it can
have intense raspberry/blackberry/cracked pepper aromas but a
ripe, elegantly structured, palate. In a great vintage it can outclass
almost everything.

Top Vintages: 2006, 2005, 2004, 2000, 1998, 1996, 1994, 1995,
1992

NOON
Reserve Shiraz
Langhorne Creek South Australia

Made by Master of Wine Drew Noon, the exquisite and highly

prized Reserve Shiraz is sourced from a Langhorne Creek vineyard
planted in 1962 on deep alluvial clay loams. Earlier bottlings of this
wine (from the same Borrett Family ‘20 rows’ block vineyard) were
simply known as Noon’s Traditional Red. The wine is fermented
in small open vats and pressed using traditional basket presses.
Maturation is flexible to stay in harmony with each season. The
wine is usually aged in oak for around 18 months in a combination
of (30-40%) new and old American and French oak barrels and large
old casks. This is an amazingly perfumed, deeply concentrated and
opulent wine which attracts a worldwide interest from collectors.

Top Vintages: 2006, 2005, 2004, 2002, 2001, 1999, 1998

EXCELLENT
EXCELLENT
PENFOLDS
Bin 389 Cabernet Shiraz
South Australia

Penfolds Bin 389 (first vintage 1960) was originally a single vineyard
wine drawing fruit from the now defunct Auldana Vineyard.
Nowadays it is a multi district South Australian blend. While
regional characters are intertwined, it is ultimately the personality
and the structure of the fruit that really matters. Some components
of the blend complete fermentation in barrel to enhance complexity,
richness and integration of new oak. Bin 389 is matured in a
combination of new (20-30%) and one and two year old (70-80%)
American hogsheads for 18 months and has developed a strong
identity for its consistency, reliability and value. This classic
Australian wine with all its ripe fruit, richness and generosity is
much loved by wine collectors.

Top Vintages: 2006, 2004, 2002, 1998, 1996, 1994, 1991, 1990,
1986, 1976, 1971, 1964, 1961

PENFOLDS
St Henri Shiraz
South Australia

This traditional ‘maturation style’ (first vintage 1953) is nowadays

a multi district South Australian blend. A small proportion of
Cabernet Sauvignon provides firmness and structure. The St Henri
style has evolved over the last decade without compromising John
Davoren’s original intentions: “Potential parcels of fruit which have
the aromatics, concentration and structure are identified at a much
earlier stage. Winemaking has also been tweaked; the wine shows
brighter fruit definition and more composed tannins.” The young
wines which make ‘the cut’ are matured for between 15 and 18
months in large 2000 litre old oak casks. Penfolds St Henri is based
on fruit definition and flavour, but the absence of new oak – so
prevalent in contemporary Australian Shiraz – sets it apart.

Top Vintages: 2006, 2004, 2002, 2001, 1998, 1996, 1991, 1990,
1986, 1976, 1971
T
PETALUMA
Coonawarra Cabernet Merlot
Coonawarra South Australia

Petaluma’s The Evans vineyard was planted in 1969 to Cabernet

and Shiraz and the early Petaluma’s were Cabernet Shiraz blends.
The risky, brutal and visionary conversion over to Merlot led to
mixed results during the 1980s. However the wines found a strong
Coonawarra ‘voice’ in the 1990s. The low cropping vineyard is
“hand pruned, canopy trained, crop moderated, handpicked and dry
land managed amongst a sea of mechanised convenience managed
vineyards,” says winemaker Brian Croser. The wines are made in
closed headed down fermenters and roto-fermenters and then
matured for 20 months in French oak. Petaluma Coonawarra is a
refined style reflecting the uniqueness of vineyard site. They are
elegantly structured with restrained blackcurrant, pastille aromas,
fine-grained tannins and subtle savoury oak.

Top Vintages: 2006, 2005, 2004, 2001, 2000, 1999, 1998, 1996,
1991, 1988, 1981*, 1979* (*Cabernet Shiraz)

PETER LEHMANN
Stonewell Shiraz
Barossa Valley South Australia

The heroic Peter Lehmann and his modest chief winemaker

Andrew Wigan, through inventiveness and imagination, profoundly
intertwine traditional thought and modern winemaking practice.
Peter Lehmann Stonewell, one of the great contemporary Barossa
Shirazes, is derived from 14 low yielding Shiraz vineyards located
in the drier sub-districts of the Barossa including Stonewell,
Marananga, Greenock, Kalimna and Ebenezer. The wine is made
using traditional methods followed by maturation in mostly
French and American oak hogsheads. Earlier vintages saw higher
proportions of American oak. The powerful, dense and fruit sweet
Stonewell shows plenty of black liquorice, dark chocolate aromas,
structured tannins, well seasoned oak flavours and tremendous
flavour length. This wine remains hugely undervalued when
compared to other Barossa classics.

Top Vintages: 2006, 2004, 2002, 1999, 1998, 1996, 1991, 1990
EXCELLENT
EXCELLENT
ST HALLETT
Old Block Shiraz
Barossa South Australia

St Hallett Old Block derives from ‘old vine’ vineyards in the Barossa
including the original Old Block Vineyard planted in 1912 and the
sub regions of Seppeltsfield, Ebenezer, Moculta and Eden Valley.
Soils range from red brown earth over clay on the Barossa floor to
thin eroded skeletal soils over ironstone in the Eden Valley. Vines
age from 80 to 110 years old. Winemaking philosophy fully captures
the nuances of individual sites; each vineyard parcel is vinified
separately in open ‘headed down’ fermenters. Maturation takes
place in new and used American and French oak for 18-20 months.
Winemaker Stuart Blackwell believes that the evolution towards
100% French oak maturation will better suit the overall richness
and finesse of the style.

Top Vintages: 2006, 2005, 2004, 2002, 1999, 1998, 1996, 1991,
1990, 1986

TAHBILK
1860 Vines Nagambie Lakes Shiraz
Goulburn Valley Victoria

The 1860s vines Shiraz (from a small patch of 1/2 hectare

ungrafted pre-phylloxera) is amongst some of the oldest direct
producing Shiraz vines in the world. The wine is both a curio and
an experience. The fruit is handpicked and fermented in century
old oak vats before maturation in French oak for 18 months. The
label design harks back to an original Tahbilk wine label used during
the 1870s, although the 1979 vintage was the first of this release.
Produced in miniscule quantities, this wine is made very much in
the traditional fashion. The term ‘old vines’ often suggest deeply
concentrated wines but this style is more elegant with plummy/
chocolaty/berry fruit flavours and gravelly tannin structures. An
excellent cellaring style.

Top Vintages: 2004, 2003, 2002, 2001, 2000, 1999, 1996, 1991, 1986
T
TORBRECK
RunRig Shiraz
Barossa Valley South Australia

The gorgeously opulent, perfumed and densely concentrated

Torbreck Run Rig Shiraz (first vintage 1995) is sourced from 80 to
125 year old dry grown vineyards located on the western ridge of
the Barossa. Dave Powell’s simple philosophy of “great wines are
made in the vineyard” leads to a laissez-faire approach. Traditional
winemaking techniques comprising batch vinification in open
concrete fermenters are combined with suitably offbeat ideas about
the effects of ultra-violet and gravitational pull on polymerisation of
tannins, fermentation speeds and Baume levels. The tiny Viognier
(3%) component and American oak matured Shiraz pressings
profoundly influence aroma and flavour profile. The wine is matured
in 40% new French oak for up to two and a half years.

Top Vintages: 2006, 2005, 2004, 2002, 1999, 1998, 1996

VASSE FELIX
Heytesbury Cabernet Blend
Margaret River Western Australia

The plush, intensely flavoured and chocolaty Heytesbury Cabernet

Blend is a house style reflecting winemaking philosophy and
selection rather than the nuances of a single vineyard or region.
Winemakers are seeking restrained power and opulence. The
fruit is sourced from Lower Great Southern and Margaret River.
Vineyards are differentially harvested to allow for soil/vigour/yield/
flavour/row orientation/clonal differences and these parcels of fruit
are kept separate throughout the winemaking process. The wine
– which may include Malbec, Shiraz, Merlot and Cabernet Franc
for further complexity – is matured in 55-60% new and old French
oak for around 12 months. Heytesbury “expresses the very best of
Vasse Felix” and the final selection is narrowed down through a
series of rigorous tastings.

Top Vintages: 2008, 2007, 2005, 2004, 2002, 2001, 1999, 1997, 1995
EXCELLENT
EXCELLENT
Rolf Binder Wines
Veritas Hanisch Shiraz
Barossa Valley South Australia

During the 1980s winemaker Rolf Binder recognized that a four acre
section of the Hanisch vineyard (1.62 hectares originally planted in
1972) yielded Shiraz grapes of intense aromas, deep colours and
flavours. The variable soils range from shallow gravelly loams to
ironstone and black soils. Binder follows the approach of “letting
the vineyard speak”. Vinification takes place in open fermenters
with a partial drawing off and return in new oak, regular rack and
returns and pumping over. Maturation takes place for a period of
around 22 months in a combination of new and used American
and French barriques and puncheons; the percentage depending
on vintage character. These are impressively structured wines
with beautiful fruit definition, superb concentration and flavour
length. First released under the Veritas label – now rebadged
Rolf Binder Wines.

Top Vintages: 2006, 2005, 2004, 2002, 1999, 1998, 1996, 1991

WENDOUREE
Cabernet Malbec
Clare Valley South Australia

This mature dry grown vineyard with substantial plantings of

century old vines lies on well draining red-brown chocolaty loams
over shale. Yields are minute with very high concentration and seed
content. This partly explains the ‘particularity’ of the Wendouree
style. The quality of the fruit is outstanding with incredible sugar/
acidity/flavour balance. In many respects the Cabernet Malbec
is an old fashioned wine, yet it articulates vineyard character
and maintains an unbroken continuity of style rarely found on the
contemporary wine scene. The Malbec component – which derives
from four blocks planted between 1898 and 1960 – provides
complexity and interest. This is a profoundly individual wine with
intense bright fruit, underlying maturation notes and firm but
pronounced vice-like tannin structures.

Top Vintages: 2006, 2005, 2004, 2002, 1998, 1991, 1994, 1990,
1989, 1986
T
WENDOUREE
Shiraz Malbec
Clare Valley South Australia

Wendouree Shiraz Malbec, with plenty of blackberry/plum/mulberry

and menthol-like fruit, fine, rusty, almost unyielding tannins, is a
strong, firm maturation style wine with plenty of lasting power. The
Shiraz component derives from the same vineyard plots, including
bush vine material. Parcels of very old vine Malbec bring further
distinctiveness. The wine, like all other blends in the Wendouree
stable, is never more than 4500 litres in production. The wine is
vinified in open fermenters and matured for 12 months new and
used French oak. Vigneron Tony Brady believes the old vines get to
“seed maturity at lower Baume levels”. This is a house style that is
true to its origins and heritage.

Top Vintages: 2006, 2005, 2004, 2002, 1998, 1991, 1994, 1990,
1989, 1986

WENDOUREE
Shiraz Mataro
Clare Valley South Australia

Wendouree Shiraz Mataro with its deep colour, core of blackberry

liquorice fruit and iron fisted tannins belongs to a stable of
wines which profoundly articulate vineyard character, regional
provenance, the personalities of winemakers present and traditional
winemaking practice. The Shiraz comes from the oldest dry grown
vineyard plantings. The fruit is generally bigger berried and medium
bodied compared to other blocks. However the particularity of
house style remains a constant due to the high skin to juice ratio
and the exceptionally high seed content in the fruit (especially
Shiraz). The wine is matured in new (20%) and used Seguin
Moreau oak for 12 months. Consultant winemaker Stephen George
plays ‘devil’s advocate’ through the critical period of assemblage
and bottling.

Top Vintages: 2006, 2005, 2004, 2002, 1998, 1991, 1994, 1990,
1989, 1986
EXCELLENT
D
EXCELLENT
WYNNS COONAWARRA ESTATE
John Riddoch Cabernet Sauvignon
Coonawarra South Australia

Wynns John Riddoch, a single varietal ultra Cabernet, is sourced

from older vineyard blocks planted on their own roots in the 1960s
and 1970s. The cropping levels are very low for Coonawarra
at around one and a half to two and a half tonnes per acre.
Fermentation takes place immediately after crushing for about 5 to
8 days after which it is pressed off at dryness. The ripe tannins and
flavours are extracted while retaining fruit sweetness and structure.
Maturation takes place in new French oak hogsheads for between
18 and 26 months depending on vintage conditions. The profoundly
concentrated Wynns John Riddoch is an essence of Coonawarra
Cabernet Sauvignon reflecting the nuances of the unique terra rossa
soils and the imprint of house style.

Top Vintages: 2004, 1999, 1998, 1996, 1991, 1990, 1986, 1982

YARRA YERING
Dry Red Wine No.1 Cabernet
Yarra Valley Victoria

The 70 acre Yarra Yering vineyard lies on a north facing midriff of

hillside on deep, broken up and well draining gravelly soils. The
late Bailey Carrodus sought to make a wine of “complexity, palate
evenness and after taste”. Vinification in small open fermenters is
followed by maturation in ‘closely textured’ new Seguin Moreau
French oak for around 22 months. Carrodus likened seasoning of
wine in oak like salt in porridge, “if it is pronounced it makes it
taste terrible”. Yarra Yering Dry Red No 1 – a Cabernet dominant
Bordeaux blend – has bright blackcurrant fruit characters, savoury
complexity and fine grained tannins. The wines age for between
10 and 15 years, easily developing extraordinary exotic, gamey
nuances over time.

Top Vintages: 2006, 2005, 2004, 2002, 2001, 1998, 1996, 1991, 1986
T
DISTINGUIS
DISTINGUISHED
BANNOCKBURN
Chardonnay
Geelong Victoria

Bannockburn Chardonnay is an immensely complex wine reflecting

both the inherent quality of vineyard site, tried and tested old
clones and a strong winemaking philosophy based on ‘low input
– maximum flavour’. The low vigour vineyards are located on
volcanic soils over limestone. The wine is whole bunch pressed.
Fermentation in barrel takes place over a six week period although
it is not unusual for some barrels to take months. The wine is
matured in a combination of one year old and new (30%) oak for 9
to 11 months. The oak plays a supporting role. Tropical fruit aromas,
nutty, vanillin complexity, ripe fruit, a creamy palate and fruit
sweetness make it one of the best Chardonnays in the country.

Top Vintages: 2006, 2005, 2004, 2002, 2001, 2000, 1999,

BANNOCKBURN
Pinot Noir
Geelong Victoria

Both vineyard individuality and vintage personality are important

elements of the Pinot Noir experience. The Pinot Noir Clone MV6
(Mother Vineyard 6) is of the same genetic material brought out by
James Busby in the 19th century. The low yielding Serrè Vineyard
plays an essential role in the wine. After vinification the wine
is matured in new French oak for approximately 14-16 months.
Bannockburn Pinot Noir is one of Australia’s most interesting and
reliable Pinot Noirs. Highly defined, black cherry aromas with
a meaty complexity, silky palate and deep-set flavours are the
hallmarks of the style. Rick Kinzbrunner – of Giaconda fame – has
taken on a part time mentoring role to ensure a smooth transition of
winemaking philosophy.

Top Vintages: 2005, 2004, 2002, 2000, 1999, 1997, 1994

DISTINGUIS
DISTINGUISHED
BASS PHILLIP
Estate Pinot Noir
Gippsland Victoria

Bass Phillip – named after Australian explorers George Bass and

Arthur Phillip – is located in prime dairy country near Leongatha,
South Gippsland. The exquisitely balanced single vineyard Estate
Pinot Noir draws fruit from the extremely low cropping, closely
spaced north easterly facing, four hectare un-irrigated vineyard.
The wine is vinified in an open stainless steel fermenter with
regular plunging to extract colour and flavour. After fermentation
the wine is gravity racked into a combination of new (60%) and
old French Alliers oak for a maturation period of around 15 to 18
months. Phillip Jones believes, “The difference between good and
great Pinot Noir is texture”. The wine tends to be at its peak after
around six years of bottle age.

Top Vintages: 2007, 2005, 2003, 2001, 1999, 1998, 1997, 1996,
1994, 1991

BEST’S
Bin O Shiraz
Grampians – Great Western Victoria

Best’s Bin O Shiraz is sourced from four low yielding Concongella

Shiraz blocks established in 1966, 1970, 1992 and 1994. Vinification
takes place in open stainless steel fermenters. The wine is matured
in a combination of one third new and one and two year old French
and American oak (barriques and puncheons) for around 12 months.
In a declassified year some Thomson Reserve fruit (from some of
the oldest Shiraz plantings in Victoria) can be included. Viv Thomson
– 4th generation winemaker – believes that there are two types of
wines, “talking wines and drinking wines”. This is a happy blend of
both. It has intense mulberry/blackberry aromas, background oak
and loose-knit gravelly tannins developing further complexity with
medium term cellaring.

Top Vintages: 2006, 2005, 2004, 2003, 2000, 1998, 1996, 1992,
1991, 1990
SHED
BOWEN ESTATE
Cabernet Sauvignon
Coonawarra South Australia

Winemaker Doug Bowen says, “hand pruning restricts crop size

to about two tonnes/acre which results in full bodied wines with
greater depth of colour and longevity”. The Estate fruit is picked at
optimum ripeness and when the tannins are “so hard they can break
your teeth”. After 6 days of vinification in vinimatics a quarter of
the wine is transferred into new French oak barriques to complete
fermentation. This is followed by 20-22 months maturation in new
30% and used French oak. Emma Bowen – second generation
family wine maker with a strong sense of destiny – believes that
90% of the character is “preset in the vineyard”. Bowen Estate
Cabernet Sauvignon has pure blackcurrant pastille fruit, underlying
vanillin oak and fine grainy tannins.

Top Vintages: 2006, 2005, 2004, 2002, 2000, 1999, 1998, 1996,
1991, 1990, 1986

CHARLES MELTON
Nine Popes Shiraz Grenache Mourvedre
Barossa Valley South Australia

The dry grown mature vineyards (many over 80 years old) are
scattered throughout the Barossa floor from Williamstown in the
south to Ebenezer in the north. Whole bunch fermentation, open
fermentation, pigeage and indigenous fermentation are some of the
various winemaking techniques used to increase blending options.
The perfume of Grenache, the richness of Shiraz, the structure of
Mourvedre and the savoury notes of oak bring great complexity
and flavour. The wine is matured in 25% new French and American
oak which ‘gives a kiss rather than a thump’ to the overall style.
Typically Nine Popes shows exotic musky/mulberry/plum/gamey
aromas, plenty of fruit sweetness and flesh on the palate. These
wines are best enjoyed relatively young.

Top Vintages: 2006, 2005, 2004, 2002, 1999, 1998, 1996, 1991,
1990
DISTINGUIS
DISTINGUISHED
CRAWFORD RIVER WINES
Riesling
Henty Western Victoria

Established in 1874 as a sheep and cattle station Crawford River

Estate still remains in family hands. Fourth generation grazier/
winemaker John Thomson planted a five acre vineyard in 1977. The
single four hectare Riesling vineyard lies on loamy gravelly soils
over an ancient sea bed. The roots penetrate through a volcanic
layer into a calcareous substrata. The dry grown vines which are
hand pruned and picked to maintain a botrytis free style pull out
different mineralities with depth. The wine is partially whole bunch
fermented in stainless steel, “a bloody inefficient and relatively
unusual method of vinification”. The wine is typified by limey/herb
garden aromas, and a chalkiness and mineral acidity on the palate.

Top Vintages: 2007, 2006, 2005, 2003, 2002, 2001, 2000, 1999,
1996, 1995, 1990, 1986

DOMAINE A
Cabernet Sauvignon
Coal River Valley Tasmania

The 20 hectare northwest-facing Stoney Vineyard, anchored in

an ancient petrified forest of doloritic bedrock, wraps along the
haunches of the Richmond Tier taking full advantage of the early
morning to evening sunshine. Ripeness is achieved most years in
this marginal climate because of prevailing warm, dry, northern
winds during the growing season. Domaine A Cabernet Sauvignon
also includes a small percentage of Merlot and Cabernet Franc.
Violets, roses and blackcurrants pervade through the wine like an
English country garden. The tannins are especially fine grained
and there is a freshness and mineral quality on the palate. Some
savoury nuances derived from between 24 months and 36 months in
new oak bring further complexity. An exquisite wine.

Top Vintages: 2005, 2004, 2001, 2000, 1999, 1997, 1994, 1992, 1991
SHED
HOUGHTON
Jack Mann Cabernet Blend
Western Australia

The late Jack Mann, winemaking veteran of 51 vintages, once said,

“In my opinion the greatest grape is the noble Cabernet. Cabernet
Sauvignon is the only variety that would be tolerated in heaven”.
Houghton Jack Mann Cabernet Malbec Shiraz is Houghton’s
flagship wine and is made largely from the best parcels of premium
Great Southern fruit. The mature low yielding vineyards are located
on gravelly loams. The wine – cold macerated and fermented in
small vats – is matured in a combination of mostly new and one
year old French oak for about 18-24 months depending on vintage.
The wine is a very deep, concentrated style with intense mocha-
berry fruit, plenty of vanilla/malt/oak and savoury textured tannins.
A classic cellaring style.

Top Vintages: 2004, 2001,1999, 1998, 1995, 1994

KATNOOK ESTATE
Cabernet Sauvignon
Coonawarra South Australia

Katnook Estate – originally named and owned by Coonawarra

pioneer John Riddoch – was replanted in 1970. The vines, planted
on terra rossa soils over limestone, are trellised on traditional
open sprawling canopies. Vinification takes place in closed static
fermenters with regular pumping over of floating cap. The wine
is allowed to macerate on skins for approximately 14 days before
transfer into, depending on vintage, approximately 45-60% new
French oak (predominantly medium grained Nevers) for a period of
around 24 months before bottling. Katnook Cabernet Sauvignon
reflects its strong Coonawarra provenance with plenty of intense
blackcurrant/mulberry fruit definition, mid palate richness, finely
grained tannins and excellent flavour length. The wines have
medium to long term cellaring potential.

Top Vintages: 2006, 2005, 2004, 2002, 2000, 1999, 1998, 1996,
1991, 1990, 1986
DISTINGUIS
DISTINGUISHED
LEASINGHAM
Classic Clare Shiraz
Clare Valley South Australia

Classic Clare Shiraz fruit is principally sourced from the windswept

dry land Shrober’s Vineyard just north of Auburn and the mature Old
Provis vineyard 5 kilometres north east of Clare. The low yielding
vines – on variable soils of terra rossa and slate – yield extremely
concentrated Shiraz fruit. The wine is batch vinified in small open
fermenters. Nowadays it is matured in a blend of new (60-80%) and
old French barriques for approximately 18 months. The resulting
wines are richly flavoured, with highly defined plum/berry/mocha
fruit characters, chocolaty tannins and integrated savoury oak.
These opulent densely packed wines are ‘regionally hallmarked’
with a strong, firm structure. The 1994 vintage won the coveted
Jimmy Watson trophy at the Melbourne Wine Show.

Top Vintages: 2006, 2004, 2002, 1998, 1996, 1994, 1992, 1991

LEEUWIN ESTATE
Art Series Cabernet Sauvignon
Margaret River Western Australia

The muscular but opulent Leeuwin Estate Art Series Cabernet

Sauvignon is an important southern Margaret River style with
blackcurrant earthy aromas, underlying oak and strong gravelly
tannin structures. The vineyard, 30-60 metres above sea level,
is located on deep gravel and loamy soils over sandy gravels.
Individual parcels are selected in the vineyard and picked at
optimum ripeness and flavour. The wine is batch-vinified and
partially whole bunch fermented in closed fermenters, then left
on skins for around three weeks before pressing. It is matured in
25-40% new French oak and used Chardonnay barrels for about
two years. A proportion of Petit Verdot (structure and colour),
Malbec (mid palate richness) and Merlot (softness) is included
to add complexity.

Top Vintages: 2008, 2007, 2004, 2002, 2001, 1997, 1995, 1991
SHED
LINDEMANS
Limestone Ridge Shiraz Cabernet
Coonawarra South Australia

Lindemans Limestone Ridge Vineyard – named after the limestone

cap that passes just below the surface – sits on the main north
south ridge in Coonawarra. Planted in 1967, this 24 hectare vineyard
is planted to about 18 hectares of Shiraz and 6 hectares of Cabernet
Sauvignon. The vines are planted on unusually shallow terra rossa
soils over limestone. The naturally low-yielding vineyard has a
cropping level of about three tonnes per acre. After vinification the
wine is matured for approximately 14 months in new American oak.
This Coonawarra stalwart successfully intertwines the nuances
of Shiraz, Cabernet Sauvignon and American oak. An opulent,
loose-knit style with intense blackcurrant/meaty aromas, fine ripe
chocolaty tannins and malty oak.

Top Vintages: 2006, 2005, 2004, 2001, 1999, 1998, 1996, 1991,
1990, 1986, 1979, 1976

MAJELLA
Cabernet
Coonawarra South Australia

Majella Cabernet – with its abundant blackcurrants/cedar aromas,

marvelous generosity, complexity, richness and ripe lacy chocolaty
tannins and savoury oak nuances – possesses an extra dimension
that goes beyond the idea of regional definition and winemaker’s
art. There is an underlying warmth and strength of character which
seeps through the wine. The style – made from a prime selection
of fruit from Majella’s substantial terra rossa vineyards – devoutly
hymns and hums its origins. The wine is batch vinified in half
headed down static stainless steel and half rotary fermenters.
Fermentation is completed in new and used tightly grained French
oak for around 12 months before final barrel selection, blending and
further oak maturation for 10 months.

Top Vintages: 2006, 2005, 2004, 2002, 2000, 1999, 1998, 1996
DISTINGUIS
DISTINGUISHED
MITCHELTON
Print Nagambie Lakes Shiraz
Goulburn Valley Victoria

The 154 hectare Mitchelton Estate vineyard hugs a horseshoe

bend of the Goulburn River. This body of cool water can moderate
temperatures by up to two degrees. The wine is based on
selected fruit from the 35 year old Crescent and D Blocks located
on alluvial red brown loam soils and heavier clays. The 15 year
old Airstrip Block – on rootstocks – also contributes exceptional
fruit. Winemaking follows the maxim: ‘Maximum attention,
minimum intervention’. The wine is fermented in headed down
static fermenters and matured for 16-18 months in a combination
of new (around 35-40%) and old French oak. This is a superbly
concentrated single estate wine with chocolaty tannins structures
and mocha oak complexity. The 1990 won the prestigious Jimmy
Watson Trophy.

Top Vintages: 2006, 2004, 2002, 2001, 1998, 1996, 1992, 1991

MOUNT MARY
Chardonnay
Yarra Valley Victoria

Mount Mary Chardonnay is a ‘back from the dead’ wine. Vine

trunk disease prevalent in the vineyard at one stage threatened
to stop the wine being made for lack of enough fruit. Nature and
nurture seem to have found equilibrium. The wine is made along
traditional Burgundian lines with partial whole bunch fermentation.
It only sees a modicum of new oak during maturation. It is a very
distinctive ‘conversation’ style which not only reflects vineyard site
but also a very individual wine making philosophy. The wines often
have a nectarine/pear/grapefruit aromas and compelling lanolin
nuances rarely found in other Australian Chardonnay. The palate
– lean and minerally when young – develops more creaminess,
richness and complexity with age.

Top Vintages: 2007, 2006, 2005, 2004, 2003, 2002, 2001, 2000,
1999, 1998, 1996, 1995, 1992, 1991, 1990
SHED
ORLANDO
Lawson’s Shiraz
Padthaway South Australia

Orlando Lawson’s Shiraz is drawn from a single vineyard planted in

1968 on deep sandy soils on gentle eastern slopes surrounded by
Eucalypt trees. Vinification in wide-based closed and open static
fermenters is followed by extended skin maceration to achieve
optimum extraction of colour, flavour and tannins structure. Some of
the wine is racked off to complete fermentation in barrel to increase
blending options and complexity. The wine is then matured in new
American oak hogsheads for a period of up to 25 months depending
on vintage conditions. Overall, consistency of quality is impressive
and the wines have a regional menthol edge, which is constant
regardless of vintage. These are rich, flavoursome wines with ripe,
mouth-filling tannin structures. Since rebadging to Jacob’s Creek,
this wine seems to have been discontinued.

Top Vintages: 2002, 1999, 1998, 1996, 1994, 1991, 1990

ORLANDO
Jacob’s Creek St. Hugo Cabernet Sauvignon
Coonawarra South Australia

Jacob’s Creek St Hugo – one of Coonawarra’s most dependable

wines – is admired by collectors for its consistency over vintages
and strong varietal/regional character. The wine is made
from select parcels of Cabernet grown on terra rossa soils.
Batch vinification takes place in static fermenters with regular
pumping over to irrigate the skin cap and enhance extraction and
polymerisation of tannins. Some parcels are racked off towards
dryness to complete fermentation in French oak hogsheads. The
wine is matured in mainly French oak (but some American oak) for
around 18-21 months before final barrel selection blending and
bottling. Jacob’s Creek St Hugo is a classic Coonawarra Cabernet
showing refined blackcurrant cedar intensity, fine grained tannin
structure, savoury oak and flavour length.

Top Vintages: 2005, 2004, 2001, 2000, 1998, 1996, 1994, 1993,
1991, 1990, 1986, 1985
DISTINGUIS
DISTINGUISHED
PENFOLDS
Magill Estate Shiraz
Adelaide South Australia

Penfolds Magill Estate style has evolved over the years; the early
vintages were quite lean and tight. Since the early 1990s it shows
brighter fruit definition and greater palate vitality. Winemakers are
interested in flavour development and tannin ripeness resulting
in wines with supple structures and fruit richness. The wine is
vinified in open wax lined concrete tanks. It finishes fermentation
in barrel and then matured in a combination of two thirds new
French and one third new American oak for a period of around
12-14 months. John Bird, emeritus winemaker says, “We approach
our winemaking in a similar way to a classic Bordeaux Chateau.
One part of the vineyard will bring perfume and structure, another
concentration and ripeness and another complexity and finesse”.

Top Vintages: 2006, 2004, 2002, 1998, 1996, 1994, 1991

Avoid 1984

PETALUMA
Chardonnay
Adelaide Hills – Piccadilly Valley South Australia

The ethereal, complex and utterly sublime Petaluma Chardonnay is

sourced from seven distinguished sites in the Piccadilly Valley all
on free draining red brown soils on north and east facing slopes.
Winemaker Brian Croser describes the various fruit characteristics
as ranging “from the most exotic grapefruit to more subtle tropical
fruit, pear, peach and nectarine”. Vinification kicks off in stainless
steel and the fermenting juice is soon racked into 100% new fine
grained new French Vosges oak to complete barrel fermentation.
The wine is left on its lees with occasional battonage (lees stirring)
for approximately 12 months. This wine has exquisite definition,
with tropical fruit, particularly grapefruit aromas, new oak and a
creamy palate, balanced by cutting acidity.

Top Vintages: 2007, 2006, 2005, 2004, 2003, 2001, 1999, 1997, 1996
SHED
PETALUMA
Hanlin Hill Riesling
Clare Valley South Australia

Petaluma’s important Hanlin Hill vineyard on the western face

of the Clare Hills is one of the highest vineyards in the region
with an elevation of 500 metres. The soils are mostly red brown
soils interspersed with gravelly shales. The fruit is crushed and
allowed to cold settle in stainless steel before draining and light
pressing into stainless steel fermenters. The juice – inoculated with
Petaluma’s own yeast strains – is cool fermented after which the
wine is cold settled, racked and then bottled in July. Winemaker
Brian Croser describes his Petaluma Riesling as a “dry late picked
style”. This is a quintessential Clare Valley Riesling with superb
pure lime/lemon aromas, fruit sweetness and fresh cutting
mineral acidity.

Top Vintages: 2008, 2007, 2005, 2003, 2002, 2001, 1999, 1998,
1997, 1994, 1991, 1990, 1986, 1984

PLANTAGENET
Shiraz
Great Southern – Mount Barker Western Australia

Plantagenet Shiraz – a definitive Great Southern style with

pepper/spice/aniseed aromas, underlying oak and fine lacy tannins
– derives principally from the estate’s cool climate vineyards:
Bouverie (established 1968) and Wyjup (early 1970s). Both vineyards
are planted on gravelly loams over shallow horizons of clay and
are subject to extremes in diurnal temperatures. The Charleston
Vineyard component – from a warmer meso-climate – brings
‘density and generosity’. The wine, with naturally high acidity, is
batch vinified in open and closed fermenters at warm temperatures
to achieve gentle tannin extraction. It is then matured in around
new (40%) and old French oak for a period of 16-18 months:
“The oak adding a level of structure and texture rather than
adding flavour”.

Top Vintages: 2008, 2007, 2005, 2004, 2002, 2001, 2000, 1999,
1998, 1994
DISTINGUIS
DISTINGUISHED
SALLY’S PADDOCK
Cabernet Shiraz
Pyrenees Victoria

The four hectare un-irrigated Sally’s Paddock vineyard (planted by

Neil Robb and his wife Sally in 1973) was originally planted with
Shiraz. The vines are established on alluvial gravels over rich friable
red clay soils at an altitude of 420 metres. The wines are on the
elegant side, although they can show plenty of blackcurrant pastille
and cedar wood aromas, palate richness, underlying oak and fine,
grippy tannins. The wine is a blend of Shiraz, Cabernet Sauvignon,
Merlot and Cabernet Franc a palette of aromas and textures woven
together without any variety dominating the wine. It is made with a
laissez-faire approach and maturation takes place in a combination
of new (60-70%) French and American oak puncheons.

Top Vintages: 2006, 2005, 2004, 2002, 2000, 1998, 1996, 1995,
1994, 1991

SEPPELT
Great Western Show Sparkling Shiraz
Grampians Victoria

Seppelt Show Sparkling Shiraz, an Australian classic and a

curiosity, has been made at Great Western for over a century.
Nowadays the wine is a sparkling version of the St Peters Great
Western Shiraz. The wine is made in exactly the same way but is
matured in large oak vats for a further 12 months. It is then tiraged
(addition of liqueur and yeast for secondary bottle fermentation
and bottle aged) for a further 8 years before disgorgement. This is
a very eccentric style and the absolute pinnacle of its type, a ‘dry
table wine with bubbles’ with beautiful creaminess and yeasty
complexity, derived from a long period of bottle age. The wines
have remarkable cellaring life.

Top Vintages: 1994, 1993, 1991, 1990, 1987, 1986, 1985, 1984, 1965,
1964, 1963, 1946
SHED
SEPPELT
St. Peter’s Great Western Vineyards Shiraz
Grampians Victoria

St Peter’s Shiraz derives from low yielding vineyards planted on

weathered volcanic soils. St Peter’s Vineyard and Imperial Vineyard
were established in the 1930s and Police and McKenzie Vineyards
established in the late 1970s. During batch vinification in static
and open top fermenters pump overs and rack and returns are used
to extract colour and flavour. The wine is left on skins for 10 to 20
days post ferment to extract the ‘beautiful powdery tannins’. After
draining and pressing the wine is typically matured in French oak
for 18 months in new (30%) and used French oak. This is a style
in evolution; more recent vintages are fruit driven with bright
blueberry/mulberry/blackberry aromas, fine chalky tannins and
fruit concentration.

Top Vintages: 2006, 2005, 2004, 2003, 2002, 2000, 1999, 1998,
1996, 1991, 1988, 1986

TIM ADAMS
The Aberfeldy Shiraz
Clare Valley South Australia

The intensely perfumed and muscular Aberfeldy Shiraz reflects

the character of vineyard site as much as the personality of the
winemaker. The independently owned four acre Aberfeldy Vineyard
was originally a part of the adjacent Wendouree property owned
by Alfred Percy Birks in 1904. This is also older, clonal material with
very high seed content and larger berries. Vinification takes place in
closed top fermenters. After basket pressing it spends 12 months in
one year old oak, mostly American, before transfer to new three to
four years air dried American oak for a further eight months. This is
a deeply concentrated opulent style with blackberry aromas, malty/
cedary oak and a firm tannin kick. Yet another strong example of top
notch Clare Valley Shiraz.

Top Vintages: 2006, 2004, 2002, 1999, 1998, 1996, 1994, 1991, 1990
DISTINGUIS
DISTINGUISHED
TYRRELL’S
Vat 47 Chardonnay
Hunter Valley New South Wales

Vat 47 fruit comes from three sandy alluvial sites: the HVD Vineyard
– planted with the original Penfold clone in 1923, the NVC Vineyard
and Tyrrell’s Short Flat. The must is cold settled for 24 hours before
fermentation is ‘kicked off’ in stainless steel. Fermentation is
completed in new French oak. The wine, with naturally balanced
acidities, sees no malo-lactic fermentation. The level of tartaric acid
in Hunter Valley Chardonnay is very high, almost twice the amount
as in some of the cooler districts of Victoria. The wine is matured in
new oak for between 3 and 7 months. “You can determine a good
vintage,” says Bruce Tyrrell, “by whether you can taste the wine
under your collar.”

Top Vintages: 2007, 2005, 2004, 2003, 2001, 2000, 1998

TYRRELL’S
Vat 1 Semillon
Hunter Valley New South Wales

Vat 1 Semillon (first vintage 1963) was originally called Hunter

River Riesling. The 35 to 75 year old vines are grown on heavy rich
volcanic clay soils. The fruit is picked at relatively low sweetness
levels making these some of the lowest alcohol wines produced in
Australia. The juice is cold settled prior to cold fermentation. The
wine, matured in stainless steel, receives between one and eight
weeks yeast lees contact to increase overall complexity. The young
wines show plenty of pure, fresh, lemony curd fruit characters and a
clean, steely (almost bracing) acid backbone. Over time it becomes
extremely complex, with a golden colour, honeyed, straw-like
aromas and a soft, immensely complex and flavoursome palate.

Top Vintages: 2007, 2006, 2005, 2004, 2003, 2002, 2001, 1999,
1998, 1997, 1996, 1995, 1994, 1993, 1992, 19877, 1986, 1984
SHED
VASSE FELIX
Cabernet Sauvignon
Margaret River Western Australia

The Vasse Felix Cabernet Sauvignon captures an overall regional

character rather than site specific nuances. Batch vinification
takes place in a combination of rotary and open fermenters. Rack
and returns, pumping air into the ferments and micro-oxygenation
are also used to increase flavour complexity and soften tannin
structure. Some batches are given extended maceration or partially
barrel fermented in mainly French oak barriques. The wine is
matured in new (55-60%) and used oak for around 18 months. This
is superbly made wine showing intense cranberry/blackcurrant
aromas and cedary complexity, plenty of fruit sweetness and lacy
tannin structure. Some vintages may also include small percentages
of Malbec, Merlot or Cabernet Franc to create complexity, balance
and freshness.

Top Vintages: 2008, 2007, 2005, 2004, 2002, 1999, 1998, 1996,
1995, 1994, 1992, 1991

WOLF BLASS
Black Label Cabernet Blend
South Australia

Wolf Blass Label is a Cabernet Shiraz blend based on the best

available parcels of fruit. The multi-regional fruit source includes
the Barossa Valley, Langhorne Creek, McLaren Vale and the Clare
Valley. The wine became famous after winning the Melbourne
Wine Show’s prestigious Jimmy Watson Trophy three times in a
row (vintages 1973, 1974 and 1975). The 1999 Black Label won the
same trophy for the fourth time. Individual parcels of fruit are batch
vinified in open fermentation tanks. Fermentation is completed
in French and American hogsheads. The wine sees up to three
years in new American and French oak prior to bottling. Wolf Blass
invented the term ‘No wood – no good’. Wolf Blass Black Label is
substantially propped up by oak.

Top Vintages: 2005, 2004, 2002, 1999, 1998, 1996, 1993, 1991,
1986, 1983
DISTINGUIS
DISTINGUISHED
WYNNS COONAWARRA ESTATE
Cabernet Sauvignon
Coonawarra South Australia

Wynns Coonawarra Estate ‘Black Label’ Cabernet Sauvignon (first

vintage 1954) has evolved markedly over the decades with the
advent of three phase power, refrigeration, mechanical pruning
and harvesting and winemaker experience. The wine is described
as a “full bodied style based on darker fruits”. The fruit is sourced
from Wynns extensive holdings of Cabernet vineyards (of varying
vine age) located on the highly desirable terra rossa over limestone
soils. Fermentation takes place in static and roto-fermenters. The
wine is matured in new (never more than 20%) and old French and
American oak for between 12 and 18 months depending on vintage.
This is a classic Coonawarra Cabernet which develops into a rich,
chocolaty wine with age.

Top Vintages: 2006, 2005, 2004, 2002, 2000, 1999, 1998, 1996,
1991, 1990, 1986, 1985, 1978, 1976, 1966, 1962, 1960, 1955

YARRA YARRA VINEYARD

The Yarra Yarra Cabernet Sauvignon
Yarra Valley Victoria

Yarra Yarra Vineyard, planted in 1977, lies on delicate, lean,

free-draining gravelly north-facing slopes. The ten acre vineyard
spreads across a series of undulations: Sarah’s Hill, Phoebe’s Hill
and Charlotte’s Hill are named after three daughters. The fruit
which is typified by rich red berry characters, nutty flavoured pips
and balanced natural acidities derives largely from the mature
low vigour low yielding Sarah’s Hill block. The wine is partially
whole-bunch fermented and regularly hand plunged. After post
maceration for 10-20 days, the wine is matured in new and old
Alliers oak barriques for around 24 months. Ian McLean recognizes
his Reserve parcels early by the “intense mulberry/red berry/truffly
fruit characters, incredible concentration and great length”.

Top Vintages: 2006, 2005, 2004, 2003, 2002, 2000, 1999, 1995,
1994, 1991, 1990
SHED
YARRA YERING
Dry Red Wine No.2 Shiraz
Yarra Valley Victoria

The late Dr Bailey Carrodus’ search for suitable vineyard land

was based on a simple premise: that it should be where vines
had thrived before and had avoided the threat of spring frost
damage. Carrodus prefers a vertically positioned canopy for his
Shiraz to increase exposure to sunlight. The wine is vinified in open
fermenters before extended skin maceration to increase complexity
and tannin balance. Maturation follows in new (30%) and used
‘closely textured’ Seguin Moreau French oak for up to 22 months. It
is hard to pin point this style as it is quite individual and subject to
vintage variation. The best vintages show intense raspberry/choco-
berry aromas, touches of white pepper, ripe tannin structures and
plenty of flavour complexity.

Top Vintages: 2006, 2005, 2004, 2003, 2002, 2001, 1998, 1996,
1995, 1991, 1986

YERINGBERG
Cabernet Blend
Yarra Valley Victoria

The historic and wonderful Yeringberg was established in 1862 by

Guillaume de Pury. The original wine business flourished between
the late 1860s and early 1900s. In 1969 Guil de Pury planted a small
one acre vineyard on the grubbed out old Yeringberg vineyard site
and later expanded it. This northeast facing vineyard is located on
silty clay loams interspersed with buckshot gravels. Vintage takes
place between early and late April. “If we haven’t picked by ANZAC
Day, the 25th April, we start to worry”, says Guil. The wine is
vinified in open fermenters. Maturation takes place in a combination
of new and used French oak. The fruit structure of this wine can be
strikingly similar to Mount Mary.

Top Vintages: 2006, 2005, 2004, 2003, 2002, 2000, 1998, 1996,
1990
VINTAGE C
VINTAGE CHART
Vintage Ratings for Australia’s Leading Regional Varieties
Penfolds Grange 1951 1952 1953 1954 1955 1956 1957 1958 1959 1960
8 7 8 8 9 7 8 8 8 9
1977 1978 1979 1980 1981 1982 1983 1984 1985 1986
7 8 7 9 9 9 10 7 6 10
2003 2004 2005 2006 2007 2008
6 9 8 9 - -
New South Wales 1983 1984 1985 1986 1987 1988 1989 1990 1991 1992
Hunter Valley Cabernet 9 5 9 8 8 4 6 7 9 7
Hunter Valley Chardonnay 8 5 7 8 7 4 6 6 8 7
Hunter Valley Semillon - - - 10 8 4 8 8 8 7
Hunter Valley Shiraz 9 5 6 8 7 4 6 7 10 7
Mudgee Shiraz - - - - - - - 7 7 5
Orange Cabernet Sauvignon - - - - - - - - - -
Orange Shiraz - - - - - - - - - -
Riverina (Murrumbidgee) Botrytis Semillon 6 10 5 5 8 8 3 8 6 6
Southern NSW Cabernet Sauvignon - - - - - - - - - -
Southern NSW Shiraz - - - - - - - - - -
Southern NSW Viognier Shiraz - - - - - - - - - -
Victoria 1983 1984 1985 1986 1987 1988 1989 1990 1991 1992
Beechworth Chardonnay - - - 9 7 8 8 9 10 8
Beechworth Pinot Noir - - - 9 6 8 7 9 10 8
Geelong Chardonnay - - - - - - - 7 10 8
Geelong Pinot Noir - - - - - 8 7 9 9 8
Goulburn Valley & Ngambie Lakes Shiraz - 7 7 10 6 9 6 10 9 7
Grampians Shiraz - 7 7 8 6 7 5 9 9 8
Heathcote Valley Shiraz - 7 7 10 6 8 6 10 9 7
Macedon Ranges Chardonnay - - - - - - - - - -
Macedon Ranges Pinot Noir - - - - - - - - - -
Mornington Peninsula Chardonnay - - - - - - - 9 8 5
Mornington Peninsula Pinot Noir - - - - - - - 9 8 6
Pyrenees Cabernet - 6 7 9 5 8 6 10 8 6
Pyrenees Shiraz - 5 7 10 5 8 6 10 9 7
Sunbury Shiraz 7 6 7 8 6 8 5 10 9 7
Yarra Valley Cabernet 6 7 5 9 5 8 4 10 9 8
Yarra Valley Chardonnay - 8 8 7 7 7 4 9 8 7
Yarra Valley Pinot Noir - 7 7 8 7 8 5 8 9 7
South Australia 1983 1984 1985 1986 1987 1988 1989 1990 1991 1992
Henschke Hill of Grace 9 7 7 10 6 7 6 10 10 6
Adelaide Hills Chardonnay - - - - - - - - 9 8
Barossa Valley Shiraz - - - 10 6 8 5 10 10 6
Clare Valley Riesling - - - 10 8 7 6 10 7 7
Clare Valley Shiraz - - - 10 7 8 5 10 10 7
Coonawarra Cabernet 5 7 7 10 6 7 5 10 10 6
Coonawarra Shiraz 4 7 7 9 6 7 6 10 10 7
Eden Valley Cabernet 9 8 7 10 6 8 7 10 10 6
Eden Valley Riesling 7 8 7 8 8 7 8 10 9 8
Eden Valley Shiraz 9 8 7 10 6 8 7 10 10 6
McLaren Vale Shiraz - 6 6 7 6 8 5 10 10 7
Padthaway Shiraz - - - - - - - 9 9 5
Western Australia 1983 1984 1985 1986 1987 1988 1989 1990 1991 1992
Great Southern Cabernet - - - - - - - - 8 8
Great Southern Shiraz - - - - - - - - 7 8
Margaret River Cabernet 7 7 6 9 8 8 6 10 9 9
Margaret River Chardonnay - - - - 9 8 7 8 9 10
Margaret River Shiraz 7 8 6 10 8 9 6 9 9 8
Tasmania 1983 1984 1985 1986 1987 1988 1989 1990 1991 1992
Eastern Tasmania - - - - - - - - - -
Northern Tasmania - - - - - - - - - -
Southern Tasmania - - - - - - - - - -
CHART
1961 1962
Ratings:
1963 1964
10 Outstanding Vintage
1965 1966 1967
9-8 Very Good
1968 1969 1970
7-6 Average
1971 1972
5-4 Ordinary
1973 1974
3 Disastrous
1975 1976
9 10 10 7 7 9 7 6 5 7 10 6 8 5 7 10
1987 1988 1989 1990 1991 1992 1993 1994 1995 1996 97 1998 1999 2000 2001 2002
7 9 7 10 10 7 6 9 6 10 6 10 9 7 9 10

1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008
6 9 7 9 7 10 8 9 8 7 10 7 8 10 8 4
6 9 7 8 7 10 7 9 7 8 10 8 8 8 8 4
7 8 7 9 8 10 8 9 8 9 10 8 8 9 9 6
6 7 6 9 6 10 8 9 7 7 10 8 8 10 8 4
5 8 9 8 5 9 8 5 4 9 7 7 7 9 6 4
- - - - 7 8 7 6 8 8 7 8 9 9 6 7
- - - - 7 8 7 6 8 8 7 8 9 9 6 7
9 10 9 9 8 8 9 9 9 7 7 9 7 8 - -
- - - - 6 9 7 7 9 10 7 8 9 8 7 9
- - - - 6 9 7 7 9 10 7 8 9 8 8 10
- - - - 6 9 7 7 9 10 7 8 10 8 8 10
1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008
8 7 7 8 7 10 7 9 8 10 8 10 10 8 4 9
8 7 8 9 6 9 9 9 8 10 8 9 9 9 4 8
8 8 8 8 8 7 9 7 9 9 8 8 7 9 7 8
6 8 9 8 9 7 8 8 9 9 8 8 8 9 7 7
5 8 6 9 8 10 8 8 9 10 8 9 8 8 6 8
5 8 8 9 8 9 8 6 9 10 7 10 9 9 6 7
5 8 6 8 9 10 7 8 10 10 8 9 10 8 6 7
- - - - - - 7 7 7 9 8 8 9 8 7 7
- - - - - - 7 8 7 9 8 8 9 8 7 7
7 7 7 6 7 8 7 9 8 6 8 9 8 9 8 8
7 6 8 6 8 7 7 9 8 6 8 9 9 9 8 8
4 8 6 9 7 10 7 6 9 10 7 10 9 9 7 7
4 8 6 10 8 10 7 7 10 10 7 10 9 9 7 7
7 8 5 8 8 8 7 8 9 10 7 8 8 9 8 7
8 8 7 7 8 10 7 8 10 10 8 9 9 9 7 7
8 7 6 7 9 9 7 8 9 10 8 9 9 9 8 7
6 8 6 7 10 9 7 10 9 10 8 6 9 9 7 7
1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008
9 8 8 9 7 10 7 7 9 10 7 7 9 10 8 7
7 7 9 9 8 10 7 7 6 10 8 9 8 7 8 6
8 8 7 10 7 10 9 7 8 9 6 8 8 9 6 6
7 8 9 8 10 8 9 6 8 10 7 7 10 9 7 9
8 9 6 9 7 10 8 7 9 9 6 6 8 10 7 8
7 8 4 9 7 10 8 9 7 9 8 9 9 9 7 8
7 9 5 9 7 10 8 9 7 9 8 9 9 9 7 8
9 8 7 9 7 10 7 7 9 9 6 7 8 7 8 8
8 8 7 10 10 8 7 7 9 9 7 8 9 9 7 10
9 8 7 9 7 10 7 7 9 9 7 7 8 9 8 7
7 8 6 10 7 10 5 7 9 9 7 9 8 8 7 8
6 7 5 10 8 10 9 8 9 9 7 7 8 9 7 7
1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008
6 8 9 9 8 7 6 6 10 8 5 8 7 6 9 10
6 9 9 9 8 7 6 6 10 8 5 8 7 6 9 10
7 10 10 9 8 7 8 7 10 9 7 10 8 6 10 10
6 9 10 8 9 6 7 7 10 9 7 8 8 7 10 10
6 8 9 8 8 7 8 7 10 9 7 10 8 6 10 10
1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008
- - - - 8 9 7 9 7 8 6 6 10 9 7 9
- - - - 8 9 7 8 7 10 7 7 10 9 7 8
- - - - 8 9 6 8 6 10 7 6 10 9 7 8
 PENFOLDS BASS PHILLIP LEEUWIN ESTATE
GIACONDA CULLEN
HENSCHKE
MOSS WOOD BAROSSA VALLEY ESTATE
ROCKFORD
MOUNT MARY
WENDOUREE
CLONAKILLA
BROKENWOOD
BEST’S CLARENDON HILLS
GROSSET
GRANT BURGE
KATNOOK ESTATE HARDYS
JASPER HILL
JIM BARRY KAY BROTHERS MAJELLA
PARKER COONAWARRA ESTATE
PIERRO BANNOCKBURN
YALUMBA CORIOLE BINDI
CRAIGLEE DALWHINNIE
CAPE MENTELLE
D’ARENBERG DE BORTOLI
ELDERTON
FOX CREEK HOWARD PARK
LAKE’S FOLLY
GREENOCK CREEK MOUNT PLEASANT
PETALUMA
MOUNT LANGI GHIRAN NOON
TAHBILK PETER LEHMANN TORBRECK
ST HALLETT
ROLF BINDER VASSE FELIX YARRA YERING
WYNNS COONAWARRA ESTATE BOWEN ESTATE
CHARLES MELTON CRAWFORD RIVER WINES
HOUGHTON LINDEMANS
DOMAINE A
LEASINGHAM ORLANDO
PLANTAGENET MITCHELTON
TIM ADAMS
SALLY’S PADDOCK SEPPELT WOLF BLASS
YARRA YARRA VINEYARD TYRRELL’S
Melbourne YARRA YERING Sydney YERINGBERG
Building 5, Maple Close Unit 5, 2 Hordern Place
650 Church Street Richmond VIC. 3121 Camperdown NSW 2050
Ph. + 61 3 9428 4499 Fax. + 61 3 9428 9788 Ph. + 61 2 9557 9100 Fax. + 61 2 9557 9119
Email [email protected] Email [email protected]