『雅得蕊葡萄酒專賣品酩俱樂部』

Langton’s是澳洲最大、也最具影響力的葡萄酒拍賣公司，每年拍賣的葡萄酒超過10萬瓶，每隔五年定期發表澳洲葡萄酒分級目錄(Classification of Australian Wine)，分級目錄內容依據酒款拍賣價格、歷史記錄、需求量等作為評估，是澳洲葡萄酒市場與葡萄酒迷購酒的最佳參考指南。

最新的第五版分級目錄於2010年9月底公佈，其中雅得蕊獨家代理的澳洲酒款有11款名列其中，提供給所有雅得蕊的支持者與美酒收藏家參考！

LANGTON'S Classification of Australian Wine V

Class 1-卓越等級 Exceptional

Diane Madeline Cabernet Merlot is one of Australia's greatest Cabernets with beautiful poise, extraordinary fruit definition and refined tannin structure. In 1966 Dr. Kevin and Diana Cullen planted a trial one acre (0.4 hectare) vineyard on their sheep and cattle property at Wilyabrup in the Margaret River. The vineyard now extends to roughly 28.5 hectares. In 1989 daughter Vanya Cullen, a Roseworthy trained winemaker, assumed prime winemaking responsibilities. Her eye for detail and no compromise approach has seen Cullen Cabernet Sauvignon-Merlot grow significantly in stature over the last fifteen years. In 2001 it was named Diana Madeline in honour of Diana Cullen, Vanya's mother and winemaker-in-arms for nearly two decades.

The exemplary vineyard site is located in the central Wilyabrup sub-region of Margaret River. The Cabernet Sauvignon vines were planted in 1971 on ancient granitic soils. Vanya Cullen believes that the Scott Henry trellis system is a critical factor in achieving supple tannin structures and a pure dark fruit profile. In recent years Cullen has adopted biodynamic viticulture to "achieve greater individuality of site through working with nature rather than against it".

The grapes are hand-picked on optimum ripeness and flavour development. Between 10 and 50% of the wine is partially barrel fermented; the rest is given extended maceration before further maturation in 30% new, tightly-grained French oak. Since implementing biodynamic practices the wines seem to have reached a new level of quality and interest. The colours are more vibrant and inky and the aromas beautifully pitched with blackcurrant pastille/ dark cherry fruit and violet camomile notes. Palate structures are supple, fine grained and lacy with plenty of plummy/ cassis flavours and savoury/ cedar new oak.

Typically the Cabernet component is pristine with classic tannin structures and the Merlot is plummy and soft. A small proportion of cabernet franc (dense and sweet) Malbec (spicy and rich) and Petit Verdot (deeply concentrated and liquorice) add further complexity. While the wines are seductive when young, they have a reputation for developing further complexity while maintaining lively, dark fruits on the palate.

Top Vintages

2009, 2008, 2007, 2005, 2004, 2002, 2001, 1999, 1998, 1997, 1996, 1995, 1994.

Andrew Caillard MW, Langton's

Moss Wood, at Wilyabrup in Margaret River, can boast one of the choicest and most beautiful vineyard sites in Australia. Moss Wood Cabernet Sauvignon, first vintaged in 1973, is renowned for its elegance, restrained power and site specific aromas and flavours. It is extremely perfumed and finely structured with cassis-blackcurrant aromas, hints of cedar and touches of violet. The oak and fruit are very neatly balanced. With proven aging potential the wine develops subtle earth/demi-glace briar characters on the bouquet, and complexity and suppleness on the palate.

Dr. Bill Pannell, one of Margaret River's early pioneers, established Moss Wood in 1969. By the early 1980s the Cabernet Sauvignons were regarded as something very special. Keith Mugford, who began as an assistant winemaker, and his wife Clare purchased the property in 1985. They have taken Moss Wood to the pinnacle of Australian Cabernet Sauvignon.

The unirrigated and widely spaced 11.78 hectare vineyard is planted on gentle north-east facing slopes with sandy loams to a gravelly red/brown loams over clay. The combination of site, vineyard management and soil conservation has been the key to ultimate fruit quality. Keith Mugford believes "the quality and personality of wine is largely determined by vineyard". He has instigated a long term programme of improved and sustainable viticulture. While he has not gone as far as biodynamic, he does work to conserve soils including deep cultivation, the use of cover crops and minimum tillage and mulching.

Longer skin contact time during fermentation and a change in encépagement with the inclusion of Cabernet Franc, Petit Verdot and Merlot in the blend has made the wine deeper in colour, more perfumed and textured. Since the 1996 vintage, all Moss Wood Cabernet Sauvignon sees extended oak ageing of 24 months in French oak barriques.

Typically the fruit is hand-picked, de-stemmed into open tanks and hand-plunged four times a day until completion of fermentation. At the end of vinification the wine is allowed to macerate for around 10 to 14 days prior to pressing off into barrel. The wine is usually assembled after a year and then racked back into barrel as a final blend for another year before bottling. Moss Wood is a strong proponent of the use of screw caps. Approximately 70% of the vintage is now bottled with this closure.

Top Vintages

2009, 2008, 2007, 2005, 2004, 2002, 2001, 1999, 1997, 1996, 1995, 1994, 1992, 1991, 1990, 1987.

Andrew Caillard MW, Langton's

Class 2-傑出等級Outstanding

Frederick Thomson purchased Best's Concongella Vineyard at Great Western in 1920. The particularly rare Best's Thomson Family Reserve Shiraz is one of Victoria's greatest wines and represents a window to Australia's winemaking past. Like Henschke Hill of Grace and Penfolds Block 42 in the Barossa Valley, the Best's Concongella Vineyard 1866 plantings at Great Western belong to Australia's rich heritage of ancient genetic and pre-phylloxera vineyards. The vines are cropped at less than four tonnes per hectare and are then meticulously hand-harvested, selected and sorted.

It is produced predominantly from 15 rows of "Concongella Clone" Shiraz vines planted by Henry Best. It is a rich, generous wine with brilliant blackberry meaty fruit underpinned by cedar oak and muscular, gravelly tannins. The wine is open-fermented in small tubs and then matured in an equal combination of new and old French oak for approximately 24 months. While first released in 1992, to commemorate a century of winemaking at Best's, this wine is a particularly special experience. It was not produced in 1993, 1999, 2000, 2002, 2003, and 2007 reflecting the extreme vicissitudes of grape growing. The severe frosts in October 1998 reduced the 1999 crop dramatically. 1999 Best's FHT Shiraz, matured in American oak puncheons, is a blend of Thomson Family and parcels of Bin 0 Shiraz. In 2000 the vines simply ran out of steam because of drought conditions.

Top Vintages

2008, 2006, 2004, 2001, 1998, 1997, 1996, 1995, 1994, 1992 Not made in 2007, 2003, 2002, 2000, 1999 & 1993.

Andrew Caillard MW, Langton's

The historic Katnook Estate was originally owned by John Riddoch, the founding father of Coonawarra and the Coonawarra Fruit Colony. In the early 20th century, the Estate fell to pasture until 1970, when vines were once again planted. In 1979 the first commercial vintage for over 80 years was produced by current winemaker, Wayne Stehbens. Katnook manages a rich canvass of vineyards (98 hectares) and the oldest blocks comprise either a two-wire system to promote a sprawling canopy or a single spur cordon.

Vertical shoot positioning is preferred with the younger vineyards. The concentrated and powerful Odyssey is selected from the most outstanding parcels of intense Cabernet fruit, from specific vineyard rows planted on rich clay terra rossa loams over a thick hard layer of limestone. After vinification in small batch fermenters, maturation takes place over approximately 36 to 40 months in a combination of new French and new American barriques. Some parcels are "double oaked" to increase flavour complexity.

The maturation regime is intuitive to the character of the vintage. Stehbens describes the overall style as "a wine with ripe, rich fruit combined with complex oak and barrel matured flavours". This highly prized Coonawarra wine is a benchmark style with beautifully intense, pure, blackcurrant aromas, mocha oak complexity, superb volume and dense chocolaty tannins. The Odyssey verges on the essence of Coonawarra style yet manages to achieve remarkable balance and minerality.

Top Vintages

2006, 2005, 2004, 2001, 2000, 1998, 1996, 1994, 1991 Not made in 2007, 1995 & 1993.

Andrew Caillard MW, Langton's

Class 3-特選等級 Excellent

Best's Great Western Bin No 0 Shiraz is arguably Australia's oldest trade-marked fine wine label. The wine is sourced from four low yielding Concongella Shiraz blocks established in 1966, 1970, 1992 and 1994. These vines are all planted in free draining Stawell granitic gravels and sandy loams. Fermentation takes place in open stainless steel fermenters. It is then matured in a combination of 1/3 new and one and two year old French and American oak (barriques and puncheons) for around 12 months. Bin No.0 has intense mulberry/ dried rose aromas, background oak and loose-knit gravelly tannins developing further complexity with medium term cellaring.

Top Vintages

2006, 2004, 2003, 2000, 1998, 1996, 1992, 1991, 1990.

Andrew Caillard MW, Langton's

The important multi-vineyard, multi-regional Abercrombie Cabernet derives principally from the Great Southern Region. The Mount Barker vineyard, planted in 1975, is north-facing, well ventilated and planted on lateritic soils, mostly gravely loams and deep clays. It represents the "structural soul" of the wine. The Margaret River fruit component adds weight and texture. The wine is vinified in open top fermenters and some components are barrel fermented. The medium-bodied Abercrombie is beautifully pitched with intense cassis/ dark chocolaty aromas, plenty of fruit sweetness, underlying savoury oak, fine-grained tannins, vinosity and flavour richness.

Top Vintages

2009, 2008, 2007, 2004, 2001, 1999, 1998, 1996, 1994, 1992, 1987. Not made in 2006.

Andrew Caillard MW, Langton's

Katnook Estate Prodigy Shiraz, the later-ego of Odyssey, was first produced from young vines in 1997 and won the prestigious Jimmy Watson Trophy at the Royal Melbourne Wine Show in 1998. The fruit is predominantly drawn from a single vineyard plot planted on classic terra rossa over limestone soils. The wine is small batch vinified in stainless steel fermenters. It is pressed off into a combination of new French, new American and seasoned barriques for 24 to 30 months maturation. It is a plush dense wine with lovely roasted coffee aromas, supple sweet chocolaty tannins and balanced rather than full-on new oak.

Top Vintages

2006, 2005, 2004, 2002, 2000, 1999, 1998, 1997 (Jimmy Watson Trophy winner). Not made in 2007 & 2001.

Andrew Caillard MW, Langton's

The gorgeously scented, superbly balanced and silken (Reserve) Pinot Noir, christened in 2008 as "The Paringa", has become one of Australia's most admired Pinot Noirs. The unirrigated low yielding single vineyard, is trellised using a Lyre system; the canopy is divided to optimise light penetration. This system has been "the single most important factor in producing our consistently high quality fruit". After a cold soak of three or four days vinification takes place in small stainless steel open fermenters. Maturation takes place in 70-100% new French oak barriques for around 10 to 11 months. This a benchmark style with fresh black cherry/ ginger aromas, superb buoyancy of fruit, supple tannins and savoury oak nuances.

Top Vintages

2009, 2008, 2007, 2006, 2005, 2004, 2003, 2001. Not made in 2002.

Andrew Caillard MW, Langton's

4.優秀等級Distinguished

Katnook Estate comprises 94 hectares of prime cabernet sauvignon vineyards. Many of the plantings, mainly on classic terra rossa soils over limestone and sandy loams and transitional dark clays, were established around 1970. The wine is matured in new (30%-40%) and seasoned French oak for around 22 to 24 months. Varietal definition and regional expression is captured through meticulous selection of vineyard components, instinctive oak maturation and blending. Katnook Estate Cabernet Sauvignon typically shows intense blackcurrant mulberry aromas, generous pure-fruit flavours, finely grained tannins, underlying mocha notes and plenty of flavour length.

Top Vintages

2010, 2009, 2008, 2006, 2004, 2002, 2000, 1999, 1998, 1996, 1991, 1990, 1988, 1986.

Andrew Caillard MW, Langton's

The beautiful “The Paringa” Single Vineyard Shiraz (formerly known as Reserve Shiraz) is an outstanding foil to the richly proportioned shirazes of South Australia. Winemaker, and former school teacher, Lindsay McCall possesses a rare Midas touch. At completion of vinification the wine is pressed off into new French oak barriques for a period of around 15 months maturation. The “Paringa” Single Vineyard Shiraz, with it's pure blackberry pastille/pepper aromas, richly concentrated flavours, fine persistent chocolaty tannins, roasted/ mocha notes, clarity and vinosity, is a selection of "the best new barrels from estate-grown fruit". It epitomises power, generosity and elegance. The best bottlings will last beyond ten years.

Top Vintages

2009, 2008, 2007, 2006, 2005, 2004, 2003, 2001, 2000. Not made in 2002.

Andrew Caillard MW, Langton's

The dry-grown Yarra Yarra Vineyard lies on gravelly north-facing slopes in the northern Yarra Valley. The three hectare Cabernet Sauvignon vineyard spreads across a series of undulations: Sarah's Hill, Phoebe's Hill and Charlotte's Hill are named after winemaker Ian and Anne Mclean's daughters. The fruit derives largely from the mature low-vigour Sarah's Hill block. Winemaking philosophy is "let the grapes talk and treat them gently and with respect". After traditional vinification the wine is matured in 50% new and seasoned French oak barriques for around 24 months. Cassis/ mulberry/ cedar aromas, fine grained tannins, beautiful concentration and underlying savoury oak typify the style.

Top Vintages

2010, 2008, 2005, 2004, 2003, 2002, 2000, 1999, 1995, 1994, 1991, 1990.

Andrew Caillard MW, Langton's 

業務聯絡人：鄭小姐(Cathy Cheng ) / 電話：02-2777-5779 分機160

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