Chester Osborn, the remarkable person behind this enormous array of both impeccably high quality and value-priced wines, deserves considerable accolades for what he is able to achieve at all price ranges. If you love Australian wines, d’Arenberg is a winery to seek out as these offerings all possess abundant soul as well as character. In short, the accolades that proprietor/winemaker Chester Osborn receives not only from The Wine Advocate, but virtually everybody in the wine world, are all well deserved.
Vendor Deal ID 222753 is configured on 24/05/2018 16:00:31 PM
Kay's are specialist traditional red wine makers utilising grapes from their own 22-hectare Amery Vineyard. The grape varieties grown are Shiraz, Cabernet Sauvignon, Merlot, Viognier, Grenache, Mourvedre and Muscat Blanc.
This winery endeavors to produce to make rich full-bodied fruit-driven wines (using the original Open Fermenters and Basket Press) with small oak cask maturation.
Established in 1979, family owned Maxwell Wines, with its seventy acre estate vineyard, has built a reputation for producing hand made, rich and robust reds that combine exquisite fruit quality with structure and finesse.
Located in the world-famous McLaren Vale wine district in South Australia, the winery and vineyards benefit from one of the most favourable sites in the region, providing the wines with a unique expression of the acclaimed McLaren Vale richness and style.
Maxwell of McLaren Vale red wines in particular are appreciated worldwide for the purity of fruit and complementary oak handling. With an annual crush of around 250 tonnes only, the winery is able to separately vinify and mature individual vineyard parcels, maintaining the delicacies and nuances of each batch prior to final blending.
The Stonehorse wines are vinified to make styles that emphasise fruit characteristics with complementary barrel maturation.
The oak is designed to support and add structure to the palate without compromising the drink ability of the wine. They are wines that are made to be enjoyed while in their youth.
Chester Osborn, the remarkable person behind this enormous array of both impeccably high quality and value-priced wines, deserves considerable accolades for what he is able to achieve at all price ranges.
If you love Australian wines, d’Arenberg is a winery to seek out as these offerings all possess abundant soul as well as character. In short, the accolades that proprietor/winemaker Chester Osborn receives not only from The Wine Advocate, but virtually everybody in the wine world, are all well deserved.
Spice crusted barbecued butterflied leg of lamb, linguine pasta with mushrooms and caramelised onions.
The nose shows intense blackcurrant and cranberry fruit, and the subtle cedary cinnamon spice, barrel-ferment and oak derived aromas, violet and mint scents, as well as liquorice and chocolate smells. Interwined is this wounderful green edge that lifts the wine into a cool climate sepctrum which typifies the cold year. These aromas combine with some cassis, blueberry, and cranberry, with lingering mocha and plumy fruit and are just showing through amongst a long, intense vibrant, gritty fruit tannin finish.
A perfume of grilled steak intermixed with blackberries, new saddle leather, earth, pepper, and melted licorice rises from this awesome red. With great power, richness, and no hard edges, it is still young and primary, but should hit its peak in 3-7 years, and last for two decades or more.
Upon release, ‘The Dead Arm’ Shiraz has a vivid, young, dense, purple-red colour. Very intense aromas with a complex combination of fragrant spices and violets, dark cherry, blackberry and blueberry, are made more complex with great liquorice, pepper and integrated svelte of boot-polish like characters. The taste is rich, gutsy and virile, with attacking spice, dark liquorice, cherry, blackberry, plum and dried black olive. The level of fruit weight masks the framework of oak tannins; however, the mineral fruit grittiness is balanced with a very long fruit-fragrant, persistent spice will yield a wine of great ageing power.
The 2002 season was characterised by a cold, wet winter and spring, which produced lower yields with good, thick-skinned berries. The cool and dry summer ripened fruit gradually and a warm, dry autumn allowed the grapes to ripen fully, producing some of the best and most exotic characters seen for many years.
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