AUSTRALIA

In 1788 the first vine cuttings from the Cape of Good Hope arrived at the penal colony with the First Fleet. It took over 40 years successfully to launch domestic production but things moved on apace. Nowadays Australia is the world's fourth biggest exporter of wine with 60% of production going overseas.

There are over 60 designated wine making regions across the country, and a total of over 160,000 hectares under vine. The vineyards are predominantly, and unsurprisingly, found in the cooler southern parts of the country. The climate though is still a significant challenge with serious drought an ongoing problem and the risk of bushfires sweeping the land an ever present threat.

All the major varieties are grown, and a large factor in the country's boom and continued success is the predominance of clear, varietal labelling appealing to english and non-english speakers alike, in a very congested and sometimes baffling market.

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"Gleaming green-gold; just a lovely wine, with the best bits of youth and incipient maturity to its mix of honeysuckle and perfectly balanced citrussy acidity."

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Very deep, rich crimson in colour with crimson hue. Notes of blackberried and black cherry fruits, spice box and a little pepper that carry through onto the rich, velvety, long and slightly sweet but not cloying palate.

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The fruit for the ESP 'reserve cuvee' Cabernet is mainly sourced from vines dating back to 1949. Darker fruits on the nose and palate than the Estate Cabernet, the ESP has a richer palate spectrum with more poise and power. Intense black fruits, coffee, black olives and more spice with excellent concentration of fruit on the finish. A wonderfully impressive...

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2006 ESP Cabernet, Tahbilk

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“Marsanne has many things in common with Semillon: fragrant and lively in its youth, transforming itself with time in the bottle to rich complexity, acidity one constant, the need for a screwcap the other. Here Meyer lemon, a whisper of honeysuckle a promise of things to come. 92 Points”

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The Estate Shiraz is produced using traditional winemaking techniques, fermenting the juice in open oak vats then maturing the wine in large French oak barrels for 18 months prior to bottling. Red and black fruits aromas intermingle with spice on the nose, leading onto a palate rich with ripe, juicy black and red fruit flavours, with notes of cedar, pepper...

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2009 Tahbilk Cabernet, Tahbilk

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"Gleaming green-gold; just a lovely wine, with the best bits of youth and incipient maturity to its mix of honeysuckle and perfectly balanced citrussy acidity."

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2012 Cabernet Sauvignon

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Bottle 75cl £15.00

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