English
immigrant Edward Tyrrell planted his first vines in
the Hunter Valley in 1858, establishing Tyrrell’s
Wines after receiving a land grant in apparently
poor pastureland in the lee of the Hunter Valley's
Brokenback range. He had 50 acres of vines on a 320-acre
estate named “Ashmans”, after the Tyrrell’s English
Estate. His first vintage was in 1864, and by
the
turn of the century the land had become recognized
as some of the Hunter Valley’s finest vineyard land.
The winery remains owned by the Tyrrell family today.
Tyrrell’s was the first to commercially release and
popularize the Chardonnay variety in Australia. The
Moore’s Creek range of wines take its name from the
spring-fed creek that runs from the Brokenback Range
through their HVD (Hunter Valley Distillery) Penfoldvale
vineyards. The resulting wine is pale straw gold
in color with peaches and stone fruits abounding
on the nose and palate, while the subtle use of oak
combines well for a refreshing but full mouth feel.
Moore’s Creek Chardonnay has been designed to enjoy
immediately and will complement fresh green salads,
seafood dishes, creamy sauced pastas, chicken, veal
and soft cheeses.
Red
Wine
2005 Innocent Bystander Pinot Noir
Yarra Valley, Victoria, Australia
Twenty-three
years ago Phil Sexton established the Devils Lair
vineyard in Margaret River.
He was
joined there in 1990 by his soon-to-be wife, Allison,
an American biochemist. In 1997, they
sold Devils Lair and crossed Australia
to a dream site on the slopes of Victoria's Yarra
Valley alongside
several benchmark cool climate vineyards to grow Pinot
Noir and other varieties. This estate vineyard
and winery is called Giant Steps. Innocent Bystander
is Phil’s own pet project for unusual varietals and
younger fruit. This wine is a medium weight Pinot Noir
with a thick, velvety mouth feel. It is great
served with grilled salmon, lamb, duck, chicken, pork,
hard cheeses, or wood-fired pizza with prosciutto,
as served at the winery.
Wines
by Jennifer is also proud to announce our new "Cellar
Club", featuring a new wine each month suitable for
long-term aging. Call the shop and ask for Jennifer for all
the details on this exciting new Club, or visit our Featured
Cellar Club Wine page for details on this month's selection.
English
immigrant Edward Tyrrell planted his first vines in
the Hunter Valley in 1858, establishing Tyrrell’s
Wines after receiving a land grant in apparently
poor pastureland in the lee of the Hunter Valley's
Brokenback range. He had 50 acres of vines on a 320-acre
estate named “Ashmans”, after the Tyrrell’s English
Estate. His first vintage was in 1864, and by
the
turn of the century the land had become recognized
as some of the Hunter Valley’s finest vineyard land.
The winery remains owned by the Tyrrell family today.
Tyrrell’s was the first to commercially release and
popularize the Chardonnay variety in Australia. The
Moore’s Creek range of wines take its name from the
spring-fed creek that runs from the Brokenback Range
through their HVD (Hunter Valley Distillery) Penfoldvale
vineyards. The resulting wine is pale straw gold
in color with peaches and stone fruits abounding
on the nose and palate, while the subtle use of oak
combines well for a refreshing but full mouth feel.
Moore’s Creek Chardonnay has been designed to enjoy
immediately and will complement fresh green salads,
seafood dishes, creamy sauced pastas, chicken, veal
and soft cheeses.
Twenty-three
years ago Phil Sexton established the Devils Lair
vineyard in Margaret River.
He was
joined there in 1990 by his soon-to-be wife, Allison,
an American biochemist. In 1997, they
sold Devils Lair and crossed Australia
to a dream site on the slopes of Victoria's Yarra
Valley alongside
several benchmark cool climate vineyards to grow Pinot
Noir and other varieties. This estate vineyard
and winery is called Giant Steps. Innocent Bystander
is Phil’s own pet project for unusual varietals and
younger fruit. This wine is a medium weight Pinot Noir
with a thick, velvety mouth feel. It is great
served with grilled salmon, lamb, duck, chicken, pork,
hard cheeses, or wood-fired pizza with prosciutto,
as served at the winery.