Wine Wolf Australia

24/11/2023

Bangor Vineyard Shed

Night moves at Bangor

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23/11/2023

Bangor Vineyard Shed

Peeking through a tangle of yet-to-be-pruned vines looking up to The Shed, Jimmy's Hill, and the moon on high.

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22/11/2023

Bangor Vineyard Shed

Bangor is in the Tasmanian climate sweet spot for Pinot Noir, with outstanding fruit flavour.

RESERVE PINOT NOIR
Our Rating 5/5

Bangor Reserve Pinot Noir is grown on the gentle northerly aspect of the Bangor property, overlooking the township of Dunalley. The vines are tended and harvested by hand.

The grapes are fermented as a mix of whole bunches and destemmed fruit with both wild and cultured yeasts. Once pressed, the wine matures on lees in new and seasoned French oak barrels. The best 10 barrels comprise the final blend.

Deep red, Bangor Reserve Pinot Noir has black cherry flavours, a fine tannin structure and a long finish. Cellaring potential is seven years.

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21/11/2023

Bangor Vineyard Shed

Bangor is a 6,200 hectare property that was farmed as early as the 1830s supplying beef to the Port Arthur Settlement. It has been cared for by the Dunbabin family since the 1890s.

With over 5,100 hectares of native forests and wetlands, 35 kilometres of coastline and 2,100 hectares of private conservation reserve, caring for the environment is a way of life at Bangor.

20/11/2023

Bangor Vineyard Shed

On the rocks nearby the seals are settling down for the night

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19/11/2023

Bangor Vineyard Shed

A stunning winter afternoon in Dunalley Southern Tasmania

Bangor are a small family vineyard with the vines hand-tended to ensure the grapes are of the highest quality. They have 4 hectares of vines, growing Pinot Noir, Pinot Gris and Chardonnay.

At a latitude of 42°53’ South, Bangor’s vineyard is one of the most southerly in Tasmania, and the world, making it a true cool climate site.

Bangor’s vineyard overlooks the seaside township of Dunalley. A well drained clay-loam soil over ancient dolerite rock, combined with a northerly aspect, provides perfect growing conditions for premium quality Tasmanian wine.

Being coastal, frost is not an issue, and the view over Dunalley and Blackman Bay makes working in the vineyard a joy!

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17/11/2023

Bangor Vineyard Shed

The perfect seafood match

VINTAGE MÉTHODE TRADITIONELLE
Our Rating 4.5/5

Bangor Vintage Méthode Traditionelle is a classic sparkling blend of cool climate Pinot Noir and Chardonnay, handpicked from the estate vineyard in southern Tasmania.

The traditional French method – méthode traditionelle – is used. The base wine is bottled with a small amount of yeast and sugar, which triggers a secondary fermentation and creates natural effervescence.

The wine then matures on lees in bottle for five years before it is prepared for release.

Golden straw, Bangor Vintage Méthode Traditionelle is light bodied and fruity with crisp acidity and a gentle toasty finish. Cellaring potential is eight years from release.

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16/11/2023

Bangor Vineyard Shed

Fresh seafood abounds. It’s not only the seals that fish for it.

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15/11/2023

Bangor Vineyard Shed

On the hunt a seal dives from the rocks

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14/11/2023

Bangor Wine & Oyster Shed

Small batch, premium Tasmanian wine, made with minimal intervention, from hand-tended vines.

RESERVE CHARDONNAY
Our Rating 5/5

Bangor Reserve Chardonnay is made with handpicked, cool climate fruit grown overlooking the maritime Tasmanian town of Dunalley.

The grapes are whole bunch pressed and the juice is filled sequentially to two specially selected French oak barrels. Fermentation is with wild yeasts, followed by 10 months ageing on lees with partial malolactic fermentation.

Pale gold, Bangor Reserve Chardonnay has soft, nutty oak sweetness and a clean finish. Cellaring potential is five years.

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13/11/2023

Bangor Wine & Oyster Shed

20 Blackman Bay Road,
Dunalley, Tasmania
Tel. 03 6253 5558

Bangor is an award-winning family owned vineyard near Dunalley on the tourist route to the Port Arthur Historic site.

Their vines are hand tended, producing premium quality cool climate wine.

The cellar door and restaurant are open 11am to 5pm daily.

Oysters are freshly harvested from the bay in front of the winery.

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12/11/2023

Bangor Wine & Oyster Shed

Wine, food & views

In 1856 freed convict John Dunbabin purchased Bangor's first parcel of land, paving the way for five generations of farming. In 2010 Matt and Vanessa Dunbabin established the Bangor winery and oyster shed.

Overlooking Blackman's Bay and the seaside township of Dunalley, Bangor is located at one of the most southerly vineyard sites in Tasmania and so the world: a true cool climate site. The vineyard lies on well drained clay loam soils over ancient dolerite rock, with a gentle northerly aspect. It is perfect for producing premium Pinot Noir, Pinot Gris and Chardonnay. Hand tending, small batches and minimal intervention characterize the winemaking.

The Reserve wines lead, a Pinot Noir and Chardonnay. Other highlights are Jimmy's Hill Barrel Aged Pinot Gris, Abel Tasman Pinot Noir and the Vintage Méthode Traditionnelle.

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08/11/2023

Clonakilla

Clonakilla’s founder, John Kirk, out early in the vineyards, on a foggy morning walk

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07/11/2023

Clonakilla

Not far from the vines, the roos are waking up

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06/11/2023

Clonakilla

“There's something about our site. Our job is to capture whatever is truly good, noble, beautiful and unique about this landscape and present it in as pure a form as possible.” Tim Kirk

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04/11/2023

Clonakilla

Fruit is predominantly picked from the estate Murrumbateman vineyard.

CLONAKILLA O’RIADA SHIRAZ
Our Rating 4.5/5

Clonakilla O'Riada Shiraz is a distinctive Canberra District Shiraz. The fruit is picked from the estate Murrumbateman vineyard and selected Canberra growers.

It is named after Irish musician Sean O'Riada, credited with bringing Irish music to the world. The cousin of Clonakilla founder Dr John Kirk, he died suddenly in 1971, the year Clonakilla was established.

The grapes include fruit that just misses the cut for the flagship Shiraz Viognier. The Shiraz co-ferments with a small portion of Viognier. The wine is matured in French oak barrels prior to release.

Deep purple red, Clonakilla O'Riada Shiraz has ripe red berry flavours, floral notes, plenty of spice and subtle tannins. Cellaring potential is 12 years.

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03/11/2023

Clonakilla

CLONAKILLA HILLTOPS SHIRAZ
Our Rating 4/5

Clonakilla Hilltops Shiraz is selected from several vineyards near Young on the south-west slopes of the Hilltops region in New South Wales.

The grapes, including some whole bunches, are cold soaked and open fermented with a cultured yeast. The wine macerates on skins for a week before maturation in French oak over 11 months.

Deep purple red, Clonakilla Hilltops Shiraz has dark fruit flavours, red floral tones and waves of ripe tannins. Cellaring potential is 12 years.

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02/11/2023

Clonakilla

The pump-over. Hilltops Shiraz. A ten tonne tank full of fermenting fruit.

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01/11/2023

Clonakilla

Cellar Door
Trading Hours
Weekdays 11am – 4pm
Weekends 10am – 5pm

Wine tastings only – there is no restaurant on site.

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31/10/2023

Clonakilla

Location

3 Crisps Lane, Murrumbateman
New South Wales 2582

Just off the Barton Highway 45 minutes from the Canberra CBD, three hours from Sydney and seven hours from Melbourne.

Cellar Door
Trading Hours
Weekdays 11am – 4pm
Weekends 10am – 5pm

We're the new voice in Australian wine.
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30/10/2023

Clonakilla

Inspired by the wines of the Rhône Valley in France, Tim Kirk first made his famed Shiraz Viognier in 1992.

As he tells it, “I returned from the Côte-Rôtie just in time for the 1992 vintage and the Viognier that dad had been carefully nurturing bore fruit for the first time. Dad's vision at that time was to make a white Viognier.

With my head full of this co-fermentation idea, I proposed to dad that instead of making a white Viognier that we ferment it with Shiraz. And, to his credit he said, 'alright, let's give it a go'”.

CLONAKILLA SHIRAZ VIOGNIER
Our Rating 5/5

Clonakilla Shiraz Viognier is the flagship, made from the best parcels of estate grown Shiraz and Viognier. The soils of the Murrumbateman vineyards are granitic with sandy brown and red loams over friable clay.

Tim Kirk's inspiration for making Shiraz Viognier blends began in 1991 on a visit to the Côte Rôtie in the Rhône Valley. He made Clonakilla's first Shiraz Viognier on his return to Australia the following year.

The destemmed grapes wild co-ferment with some whole bunches. The ferment is plunged thrice daily. After maceration on skins the wine matures for 12 months in one third new French oak barrels.

Bright garnet, Clonakilla Shiraz Viognier is intensely aromatic, with opulent, dark berry flavours laden with spice. Tim Kirk describes it as a 'Shiraz for Pinot lovers'.

An Australian winemaking classic. Cellaring potential is 20 years.

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29/10/2023

Clonakilla

Making Shiraz Viognier today

Hand raking the last bit of fruit out of the two-tonne fermenter into the press below.

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28/10/2023

Clonakilla

The 1990 Shiraz

Clonakilla’s 1990 Shiraz fruit was picked by John Kirk and his wife Julia in late April, 1990. John had first planted Shiraz at Clonakilla in 1972.

Through the seventies and eighties the Shiraz was blended with Cabernet Sauvignon in the traditional Australian style. In 1990 they decided to keep the Shiraz component separate.

Tim Kirk recalls the vivid spice notes of this Shiraz. It was a pivotal development in the history of Clonakilla when they discovered the exciting potential of cool climate Shiraz.

When the 1992 vintage included 1% Viognier in the ferment the Clonakilla Shiraz Viognier story began.

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27/10/2023

Clonakilla

For winemaker Tim Kirk a long harvest is coming to an end.

The last of the remaining fruit is ready to be picked.

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26/10/2023

Clonakilla

The frost is still thick on the ground when a roo clears the vineyard fence.

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25/10/2023

Clonakilla

A summer’s day. A run of warm days will hasten veraison.

Veraison is the stage in the growing process when the grape begins to soften and change colour on the vine, indicating the onset of ripening.

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24/10/2023

Clonakilla

The Comet C pattern 14 footer windmill in action

Clonakilla was established by Dr John Kirk in 1971, before management passed to his son Tim. After a visit to the Rhône Valley in 1991, Tim was inspired to produce the winery's iconic Shiraz Viognier.

Located at Murrumbateman near Canberra, the Clonakilla vineyard is composed of sandy clay loam over a base of decomposed granite. After his revelation at Côte Rôtie Tim Kirk set about making a Shiraz Viognier blend from this vineyard. While Clonakilla makes a range of wines, their speciality is these two varieties from the northern Rhône Valley. At the winery they resist winemaking artifice; the intention is to let the character of the fruit express itself.

Clonakilla is one of Australia's leading Shiraz producers. Their Shiraz Viognier put Clonakilla on the map. The Shiraz line up also includes the small production single parcel T&L Vineyard wines.

We're the new voice in Australian wine.
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29/01/2023

McHenry Hohnen

Ocean scenes near Calgardup the most coastal of McHenry Hohnen’s three vineyards.

18/04/2022

Elderton

Vineyard gum tree with autumn vines

17/04/2022

Elderton

GRAND TOURER SHIRAZ
Our Rating 5/5

Elderton Neil Ashmead Grand Tourer Shiraz is named in honour of Elderton's co-founder Neil Ashmead. The grapes are sourced from a single 1950s planted block of the estate's Nuriootpa vineyards.

Driving from city to city with a car full of wine, Neil Ashmead was known as the 'Barossa Road Warrior'. He sought to change the then stereotype of the Barossa Valley as a fortified wine producer.

The fruit is fermented in open tanks, the cap submerged with oak header boards. The wine is pressed early straight to new French oak puncheons for 15 months on lees before bottling.

Vibrant dark purple, Elderton Neil Ashmead Grand Tourer Shiraz is rich with dark fruit flavours, savoury characters and great length. Cellaring potential is 10 years.