Premium Dinner Party Mixed Doz (12 bottles)
All Wines received 93/100 or higher from James Halliday
PDPMX12
€242.27
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Description

The Premium Dinner Party Mixed Dozen consist of :

2 x 2006 Clover Hill Vineyard Chardonnay Pinot ‘Methode Traditionnelle’ Pipers River Tasmania Sparkling 94/100
2 x 2006 Whispering Lake ‘Single Vineyards’ Margaret River Merlot 93/100
2 x 2009 Bind in Hand ‘The Nest Egg’ Cabernet Sauvignon Adelaide Hills 95/100
2 x 2008 Yelland & Papps ‘Greenock’ Shiraz Barossa Valley 95/100
2 x 2007 Murray Street Vineyards ‘Gomersal’ Shiraz Barossa Valley 94/100
2 x 2008 Frogmore Creek Vineyard ‘Iced Riesling’ 375ml  94/100
 


2 x 2006 Clover Hill Vineyard Chardonnay Pinot ‘Methode Traditionnelle’ Pipers River Tasmania Sparkling  94/100
Since its premier vintage in 1991, Clover Hill has been crafted using 
méthode traditionnelle to produce its elegant and complex wine style.
Méthode traditionnelle is a highly specialised process and requires considerable expertise. After vintage, the grapes are gently 
whole-bunched pressed. The wine is then fermented in separate 
batches and then bottled along with yeast and a small amount of 
sugar (tirage). The wine is bottle-matured on lees for a minimum 
of three years. During maturation the bottle is riddled - gradually 
rotated - so that the lees eventually settle in the neck of the bottle.
The neck is then frozen, and the lees removed (dégorgement).
Immediately after disgorging, but before corking, the wine is finished 
with liqueur d'expédition, a practice that is known as dosage.
In this final stage, the winemakers use selected reserve wines aged in
French oak foudres to capture the unique style that is Clover Hill.
"Deep colour; toasty with pinot notes, grilled hazelnuts and brioche on the bouquet; the palate is creamy in texture, with generosity of lemon fruit and lingering nutty complexity providing extended interest on the finish."
"This would have to be one of the best sparkling wines in Australia you can currently buy. With its golden hue, vintage nuances and fine persistent bead, this should definitely be on your shopping list even if you’re looking for French. Think orange marmalade and toasty brioche, creamy nougat and a tinge of lemon."
 
 
2 x Whispering Lake Single Vineyard Merlot 2006 Eagle Vale Wines
 
Variety: Merlot (Single Vineyard fruit).

Alcohol: 13 % vol.

Colour: Brilliant red.

Palate : Velvety texture achieved from carefully chosen fine French oak.  Truffles, black berries, with a hint of spice and black olive. This is a seriously savoury Merlot.

Cellaring : Approachable now, but the structure and persistence of flavour will reward with more complexity, after careful aging.    

Drink: 2012

Food : Match with braised duck, mild cheese, or simply on its own.
 
 
Winemaking 
The wine is racked into a closed tank, where it undergoes cool fermentation. A controlled maceration on the skins assures softness and allows the natural fruit characters to come through. It is then matured for 18 months in French oak.Careful handling and minimal use of sulphur approach is adopted to maintain maximum complexity and flavour.
 

2 x 2009 Bird in Hand ‘The Nest Egg’ Cabernet Sauvignon Adelaide Hills  95/100

The Nest Egg Cabernet Sauvignon 2009 received a gold medal in the International Wine Challenge 2011 and the Bird in Hand Shiraz 2009 received double gold medals in both the Decanter World Wine Awards 2011 and International Wine Challenge 2011.
Bird In Hand Nest Egg Cabernet Sauvignon    2009
The Nest Egg label is reserved for the most outstanding wines of the vintage, regardless of variety.  The wine has a deep red colour and intense aromas of violets, cassis and aniseed.  The palate is an intense expression of the aromas, enhanced with silky tannins and a deliciously long, persistent finish.


2 x 2008 Yelland & Papps ‘Greenock’ Shiraz Barossa Valley  95/100

TEN OF THE BEST NEW WINERIES - The quantity of wine made is limited by the scarcity of the high quality grapes which they have managed to secure from the Greenock area.
The prices are a breath of fresh air. Deep, brooding nose of ripe, rich dark berries, forest floor and well matched oak. Tight acid, firm tannin with structure and depth will age gracefully.  Vibrant, fleshy and long, soft finish and warm alcohol.  Great spice to match great spicy food. Very much deserved of a Lamb Korma or a scorching beef Vindaloo.
Enjoy now or cellar for 8-10 years.
The grapes were grown on the out skirts of Greenock, home of some of the most extraordinary grapes. Vines were planted in the mid 1980's in sandy loam topsoil over light clay. Cropped at 1 tonne per acre, the vineyard was harvested on March 1st at 14.2 baume when optimum flavours and balance were achieved in the grape.
Fermented on skins in an open fermenter for 7 days and then gently basket pressed, this small parcel of wine was then transferred to new and old American oak for 20 months of maturing. Once matured the wine was bottled unfiltered
Variety:Shiraz
Region:Barossa Valley
Vintage:2008
 

2 x 2007 Murray Street Vineyards ‘Gomersal’ Shiraz Barossa Valley  94/100
 
The MSV Gomersal Estate on the Western ranges of the Barossa Valley is blessed with ancient soils rich in lime and calcium, these soils produce some of the finest grapes in the region. Gomersal Shiraz is made in a restrained new world style. Aged in expressive American and French oak the resulting wine presents up front fruit with enticingly soft tannin.

Release Date

September 1, 2009

Vineyard Location(s)

100% MSV Gomersal Estate Shiraz

2007 Growing Season

Drought conditions in 2006 with light winter rains resulted in small canopy growth and bunch size. A mild summer season with good rains in January enabled steady and even ripening to harvest.
 

Varietal Composition

Shiraz

Alcohol

14.5%

Aging

18 months in new and old American oak

Food Affinities

Truffled mushrooms, risotto, lamb cutlets.

 
2 x 2008 Frogmore Creek Vineyard ‘Iced Riesling’ 375ml  94/100
 
Frogmore Creek is one of Tasmania's most highly awarded wineries.  Situated at Penna, just outside Hobart, critical climate indicators such as rainfall and temperature, sunshine hours and number of rain days, combine in perfect balance to create an ideal natural environment for the harvest of richly flavoured Riesling.  Slow ripening conditions yield fully developed fruit with an even acidity and exquisite balance. Dry and icy polar winds serve to dehydrate the grapes, a freeze concentration of chilled pressings intensifies natural sugars and heightens flavour.
 
Frogmore Creek aims to nurture and maintain a biologically diverse environment for the health of vines and resident fauna.  By utilising sustainable farming methods, the waterways remain a safe place for frogs, fish and birds.  Since the first vines were planted and the dams established, four species of frogs have made the Frogmore Creek Vineyard their home.  The property is 316 acres, of which eighty are suitable for vines. The remaining land accommodates fauna, grazing and dams.  A large portion, almost eighty acres, is set aside for conservation projects.  All grapes are picked by hand and gently handled, wines are small batch processed and aged in nothing but the finest quality French oak barrels.
 
TASTING NOTES
Luminous straw colour. A nose of orange zest, lemon blossom and thick raisin scents lead on to a luscious palate of ripe stonefruit, soft sweet apricots and baked apple characters.
 A fully aromatic Riesling Icewine with intense flavours and a concentration of natural fruit sugars, layers of complexity build as it sits in the glass and evolves.
The finish lingers indefinitely, kept vital by characteristicly cool climate mineral acid.
To accompany lemon curd tarts and fine Tasmanian cheese. "This little sweetie has a nose of poached honeyed pears.  
Medium sweet but balanced off by refreshing acid and lingering, rich lemon/ lime zest, honey and mandarin flavours.
 
Great for dessert or with soft cheese!" -
 

 
 
 

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