Fox Creek, “Three Blocks Cabernet”, 2014£21.95
Deep cherry red.
Fresh leafy lifted cinnamon and cigarbox, overlaying red berry fruits, dark chocolate, roast chestnuts and black cardamon.
Fleshy blackcurrant, black cherry and mulberry flavours lead into a blueberry muffin and milk chocolate mid palate. The crunchy, savoury and linear grape tannins integrate with elegant oak tannins to give the wine fantastic length, finesse and balance.
As the name implies, ‘Three Blocks‘ is sourced from three very different premium McLaren Vale vineyards each featuring different soil types;
One vineyard has well drained sandy loam soils over silica sand and clay formation, the second, grey sand over North Maslin sandstone and the third featuring black Biscay clay over Pirramimma sandstone.
The grapes were harvested in the cool of the night between March 12 – 28 when fruit flavours, grape tannins and acids all reached maturity and balance. Fermentation on skins was for 8 – 10 days with all of the wine completing barrel fermentation. Considered maturation of each vineyard batch in oak specifically matched to these Cabernet vineyards from a range of French coopers. The batches were shifted between different oak types to impart layers of flavour and enhance the structure during the wine’s 18 month maturation in new to four year old oak barrels. The final blend used different percentages of each of the vineyard parcels to achieve the layers of flavour and tannin profile we desired when initially creating the blend.
This will reward the patient drinker who has the willpower to cellar this wine up until 2025.
Blue Gold Medal, Sydney International Wine Comp 2017
Gold Medal, AWC Vienna International Wine Challenge 2016
Silver Medal, International Wine + Spirit Competition 2016
96 points James Halliday (high!)
Suitable for vegans!
out of stock
Bondar Wines, Adelaide Hills, Chardonnay, 2016£20.95
Sourced from a single-vineyard at 400m above sea level in the cool Echunga area, this wine was hand-picked and pressed straight to barrel, where it underwent a natural fermentation. Matured in four barrels (one new, three older French oak) for about nine months. Very similar to the 2014 with a slightly purer fruit profile. We recommend you open it and let it breathe, sit back and watch it settle into its own skin and sing. It’s a wine that will age beautifully over the next few years.
90 dozen bottles made.
Read Mike Bennie’s review from MBM Magazine (94 points):
“Bondar are out of the blocks and racing. Great release of a lean and fine expression of Chardonnay here. It smells of wet slate, oyster shell, faint nuttiness then the pure, ripe stone fruit expression chimes in. Slinky yet crisp fringed in texture, the wine remains crisp and tight through its needle thrust line. Get involved.”
Suitable for vegans!
Fox Creek Reserve Shiraz 2013£44.95
We didn’t think the 2012 could have been bettered but then comes along the current vintage 2013.
This has been Fox Creek’s most celebrated wine, first made in 1994. The Reserve has an extraordinary range of flavours with blackberry, blackcurrant, liquorice and dark chocolate. The wine has a rich sweet fruit mid palate and the finish is long. While approachable when young, it is best cellared and drinks best to 2028.
Intense, deep burgundy.
Red cherry and plum fruit flavours layered with cinnamon and nutmeg, dark chocolate and liquorice with hints of rhubarb and buttered toast.
The full flavoured palate with plums, black cherries, rhubarb and strawberries, with liquorice and milk chocolate filling out the mid palate. The wine finishes with great balance and elegance, and is characterised by rich dark chocolate, roast nut, vibrant acidity and firm structural grape tannins. These tannins give the wine excellent length and will become richer and soften as the wine ages, and will reward those who can cellar this release. We also recommend decanting this wine up to two hours before savouring.
Sourced from premium selected McLaren Vale vineyards blocks with a range of soil types contributing structural and flavour complexity. Soils include Bay of Biscay, grey loam, and red gravels. Harvest took place when the individual vineyard fruit flavours, grape tannins and acids all reached maturity. 2013 was a warm and compact vintage with mild nights and to warm days during the ripening period. This meant the fruit flavours were rich and intense and the tannins were big and firm. The Shiraz harvest began mid February and finished in mid March, with most of the components for this wine came in late February and early March. Fermentation on skins was for 8 – 10 days, with all wine completing fermentation in barrel for added texture and to advance the integration of oak and grape tannins. During maturation the wine from each vineyard batch was targeted with appropriate oak styles to maximise its potential and produce the most complex and complete wine bases possible prior to blending. Our oak barrels are sourced from coopers in France, USA and Australia and are seasoned for 3 years. Maturation was for 21 months in both new and one year old oak barrels. Barrel by barrel selection took place during all stages of fermentation and barrel maturation to ensure only the best Shiraz barrels were selected for the final blend. Final blend proportions were determined purely by quality, balance and style.
Excellent Classification, Langtons Classification of Wine VI
Best of Show Australia Red; ProWein, Mundus Vini Spring, Germany 2015
Double Gold Medal, China Wine and Spirits Awards 2015
Great Gold Medal, Catavinum World Wine & Spirits Competition, Spain 2015
Great Gold Medal, Mundus Vini Spring, Germany 2015
Gold Medal, Mundus Vini Summer 2015
Gold Medal, AWC Vienna 2015
Gold Medal, Les Citadelles Du Vin France 2015
Gold Medal, Selections Mondiales des Vins, Canada 2015
Gold Medal, Berlin Wine Trophy, Germany 2015
Gold Medal, DWM Asia Wine Trophy 2015
Gold Medal, DWM Portugal Wine Trophy 2015
Gold Medal, Berlin Wine Trophy 2016
Silver Medal, International Wine Challenge – Tranche 1 2016
Silver Medal, Syrah du Monde, France 2015
Silver Medal, International Wine Challenge : Tranche 2, England 2015
Silver Medal, Concours Mondial de Bruxelles, Belgium 2015
96 points ‘Outstanding’ : James Halliday Australian Wine Companion 2016 Edition
Suitable for vegans!
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- Red 1