Clos Du Val

Established in 1972, Clos Du Val is a pioneering winery of the Stags Leap District of Napa Valley. Clos Du Val, French for 'small vineyard estate of a small valley', was developed as an ideal site for growing Bordeaux varieties including Cabernet Sauvignon, Merlot and Cabernet Franc. In 1973 the winery expanded its vineyards to the cooler nearby region of Carneros as one of the first companies to recognize the region's suitability for producing Burgundy varieties.

Clos Du Val's primary location is in the Stags Leap District of the Napa Valley. Referred to as a 'small valley within a valley', the area is only three miles long and one mile wide. The appellation's unique climate and soils produce fruit with exceptional intensity and flavors and make the Stags Leap District region famous for Cabernet Sauvignon, Merlot and Cabernet Franc that exhibit power and grace.

Located just north of San Pablo Bay, the Carneros district is the gateway to both Napa and Sonoma Valleys. Cool breezes off the Bay allow for a long growing season, while rocky, clay loam soil produce lower yields; producing highly concentrated Pinot Noir and Chardonnay.



Taltarni

Established in 1969, Taltarni is one of the founding wineries of Victoria's Pyrenees wine region. Owner John Goelet, a direct descendant of the Guestier wine merchant family of Bordeaux, discovered and purchased Taltarni Vineyard in 1972 after conducting a worldwide search for a site comparable to the great vineyards of Bordeaux.

Today, Taltarni combines old-world traditions with innovative new-world techniques to produce a diverse range of French-inspired still wines and méthode traditionnelle-crafted sparklings.

Located at the western reach of the Great Dividing Range, the Pyrenees is one of the most naturally beautiful wine regions in Australia. Early settlers called it "the natural garden of Victoria" because of the sub-valleys and lush green rolling hills.

Taltarni is a picturesque property, with around 97 hectares of vineyards. Described by wine writer Robert Joseph as "one of the most beautiful vineyards on the planet", the rolling hills, sweeping vistas, bluffs and stands of gum trees create a magnificent setting for the production of outstanding wines.



Clover Hill

Clover Hill is one of Australia's principal chardonnay, pinot noir and pinot meunier cuvées. In 1986, on the site of an old dairy farm in north-east Tasmania, the magnificent Clover Hill Vineyard was established by the Goelet family. Their aim was, and still is, to produce superb sparkling wine using traditional French methodology. Since its debut vintage in 1991, Clover Hill has gained a reputation for its uncompromising quality, its elegance and finesse, and its distinguished Tasmanian style.

Clover Hill's commitment to excellence has been recognized with numerous awards, including Tasmanian Vineyard of the Year, and Winestate's Australasian Sparkling Wine of the Year.

In 1986, Clover Hill was established in Pipers River, North-East Tasmania, as a sparkling wine estate. With its cool climate conditions and its ancient, fertile, volcanic red soil, the 66-hectare (163 acre) site was selected as an ideal location to dedicate to making an outstanding vintage sparkling wine.



Domaine De Nizas

John Goelet has always been both a visionary and a traditionalist in his approach towards wine. As early as the 1970’s his vision lead him to search the world for the best possible “terroir”, and yet despite this innovation, he has always respected the traditional values of finesse and elegance – qualities that are shared by all great wines

Convinced by the potential for quality in the Languedoc region for many years, John Goelet searched and identified a handful of exceptional “terroirs” before deciding upon the Domaine de Nizas.

Domaine de Nizas vineyards are planted on gravel and red clay soils and limestone subsoil that provides excellent drainage while retaining freshness and humidity at a deep root level. As a result, the vines do not suffer from drought, and the grapes are able to ripen without water stress.