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£99.00
Trinders Club Max Trolley Bag Sick of getting your clubs stuck in your bag? The Trinders Club Max trolley bag makes selecting your clubs so much easier. With 14 dividers that stop your clubs banging together you won't be disappointed with this buy. With 11 pockets there is plenty of space for all your gear and will fit on your trolley with ease.
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Trinders Club Max Trolley Bag : Trinders : CG Golf : Golf
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£12.49
Sweet liquorice and blackcurrants, hints of vanilla and blueberry, are a classic definition of the 'Trinders' style. The wine is slippery smooth and immensely gluggable with just the faintest suggestion of tannin. The delicious array of flavours linger on the palate. Cabernet sauvignon and merlot are predominantly sourced from the estate's 'Trinders Vineyard' and three long-term growers within the Margaret River region. The soils are comprised of laterite gravel loam over sandy clay sub-soil. The estate vines are planted at 2200 vines/ha and vertically trained on 1.5m trellises for cane pruning. In the other vineyards, the vines are close-spaced at 5000 vines/ha and trained on 1.8m vertical trellises. Small amounts of Cabernet and Merlot have also been introduced from our southern vineyards Foxcliffe and Chapman Brook. Budburst got off to an early start after a relatively warm and dry winter. However September and October were quite wet, windy and cold which slowed down shoot growth and had a detrimental effect on flowering. Warmer weather in November saw the vines regain vigour and by December, supplementary irrigation was applied to keep the vines from stress Another fine vintage seemed assured, assisted by judicious shoot removal and canopy management during December to February. Harvest commenced a week or so later than usual. Grape flavours were highly aromatic this year with higher than normal acid levels. This was due to an unusually mild December to March period and lower than average yields. The Trinders blend is comprised of 26 parcels of fruit from eleven different vineyards. Merlot was harvested quite late between 29th March and 13th April mostly around the 25.0 brix point. Cabernet ripened over an extended period from the 20th March to 20th April. Merlot and cabernet attained sugar levels between 24.5 and 26.5 brix. Where vine growth was balanced, the seasonal conditions allowed fruit flavours to be very fine, while the juice acidity varied from moderate to very good. Another cracker vintage permitted fleshy, generously proportioned but eminently harmonious wines to be produced. Light crushing is followed by a warm (28 - 30C) fermentation before cooling down to 25C for the completion of fermentation. Regular pumping over for colour, flavour and tannin extraction occurs during the vigorous phase of ferment, tapering off towards the end. The degree of tannin extraction is determined by taste to achieve a balanced level of tannin mouthfeel. Batches are treated individually with skin contact ranging from 4 to 28 days. Each batch is given a light pressing; the harder pressings are separated. Once dry, the wine is inoculated for malolactic fermentation which occurs in stainless steel tanks, after which the wine is racked to 50:50 French and American oak barrels (35% new) for 15 months. The final blend of 56% Cabernet Sauvignon, 36% Merlot, 4% Cabernet Franc and 3% Petit Verdot was bottled in October 2003. Analysis:14.5% alcohol; 6.7 g/l acidity; pH 3.49
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Cape Mentelle - Cabernet Merlot 2004/6 75cl Bottle : Thedrinkshop : TheDrinkShop : Wine
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£25.09
Another near perfect vintage. Taking on the mantle of maturity, a bouquet of violets and brambley fruit complexed with brandy snaps, vanilla and tobacco. The wine evolves over time to an array of aromas that let your imagination run wild. Dense and luscious palate, which is offering immediate appeal now but will continue to develop beautifully for years to come. The fruit sourced for this wine comes from our oldest vines planted on the estate between 1970-72. The vineyard is located 8 kilometres from the ocean, with an elevation of 80 metres and a south-west aspect. The vines grow on gravel laterite soils derived from decomposed ironstone over gravelly, clay sub - soils. Vine spacing is 2200 vines/hectare with all vines vertically trained with judicious shoot and leaf removal carried out during late summer to open the canopy to sunlight. All vines are cane pruned with between 30 and 40 buds left on each vine. Trickle irrigation is installed and used sparingly, combined with a springtime composting to maintain vine health and ensure that physiologically ripe grapes are harvested. A mild yet wet winter with fairly consistent rains continuing till the end of October and cool to mild temperatures continuing to November ensured a relatively late budburst and flowering. By early summer, with the continuation of some mild to very warm temperatures and an end to the rain, the vines got a kick along. Ideal ripening conditions prevailed for the rest of the season due to optimal photosynthesis conditions. Weather was characterised by a lack of excessive heat and mild night time temperatures ensuring the vineyards provided fully ripe and flavoursome fruit. A little scare in early March by cyclone Steve produced only 7 mm of rain and provided brief respite during a rather hectic harvest schedule. Fine and mild weather continued until the last grapes were harvested by 12th April. Another excellent Marri blossom during February and March provided plenty of nectar for the silvereyes, which diminished their hunger for grapes. Two batches of Cabernet were harvested from the estate block on the 29th March and the 5th April. The sugar levels between the batches ranged from 25.0 to 26.1 brix and acidities between 6.2g/L, pH3.62 and 7.1g/L, pH 3.52. Average yield from the old vines was a moderate 7.6 tonne / hectare. A small amount (7%) of Cabernet franc from our Trinders vineyard harvested 20th March was used to lift the aromatics, harvested at 26 brix 5.5 g/L and ph 3.68. Fruit arriving at the winery is checked before it is de-stemmed and lightly crushed so that high proportions of whole berries are conveyed to the fermenter. The must was left to macerate for a day before seeding with neutral strain of yeast. Early vigorous extraction is followed by a gentler pump over regime as the ferment proceeds. Cabernet stays on skins for up to 28 days depending on the health and ripeness of the skins. Once dry, the wine is inoculated for malo-lactic fermentation. Then racked twice before going into barrels of which 75% of the barrels are new in late May. The oak for the barrels originates exclusively from the forests of Nevers, Allier and Troncais and coopered in France. The wine underwent periodic barrel to barrel rackings and regular toppings with a final assemblage done in spring of '00. The early blending allows time for a harmonious marriage of the components to occur. After 18 months in barrel the wine was blended together and coarsely filtered into bottle, mid December 2001.
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Cape Mentelle - Cabernet Sauvignon 2002 75cl Bottle : Thedrinkshop : TheDrinkShop : Wine
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£13.89
A near perfect vintage marred only by a slight drop in yield. Lush ripe plump-prunes; densely packed with loads of fruit laced with spice. Lucious palate, supple and harmonious structure with a complex flavour range from sweet to savoury. Shiraz is mainly sourced from our Wallcliffe and Trinders vineyards near the winery, planted respectively 26 and 13 years ago, grown on gravel laterite soils derived from weathered granite with a gravel-clay sub-soil. The vines are predominately vertically trained and cane pruned. A portion of the vineyard is also trained by both the Scott Henry and TK2 method to help control the vigorous nature of the variety in certain parts of the vineyard. A small amount of Shiraz is also sourced from the McHenry and Darnell vineyards planted respectively 7 kilometres west and 20 kilometres east of Margaret River, both on the banks of the Margaret River. Here the soils are a free draining, alluvial based soil type with a sheltered northerly aspect, the vines are also cane pruned with the canopy trained vertically. Shoot and leaf removal is employed during the course of the season on all vines. The Karri Park vineyard is a new addition to the blend and offers fruit exhibiting intense peppery flavours. This vineyard is located on coastal sands, in the southern part of the cape and is grown in a similar fashion to the other vineyards we source from. Budburst got off to a really early start after above average temperatures and below average rainfall between June-August, However September and October were quiet wet, windy and cold which slowed down shoot growth and had an awful effect on flowering. By November the vines regained their vigour with warming temperatures. With soil moisture depleted by the end of December, some supplementary irrigation was applied to keep the vines from stress but not enough for further shoot growth. Vines reveled in these conditions and the promise of another fine vintage seemed assured, assisted by judicious shoot removal and canopy management during December to February. Harvest commenced a week or so later than usual for most vineyards. We found grape flavours were highly aromatic this year with higher than normal acid levels. This was due, no doubt to an unusually mild December to March period and the lower than average yields, due to the poor flowering and fruit set in spring. Rainfall was scarce right up until the middle to late part of April. The rain of course had no effect on the whites as all white vineyards were harvested by the end of March. An abundance of Marri blossom this season kept the silvereyes (a bird with a voracious appetite for sweet things) well fed with nectar, hence left the grapes alone. Harvested over a ten day period from the 4th April to the 15th April in excellent weather and just before the first autumn rains. Sugar levels ranged from 23.5 brix to 25.9 brix and acids levels ranged between 5.6 and 7.2 grams per litre. The mild conditions resulted in vibrant fruit flavours and more spice characters than seen in warmer years. Yields were quite moderate ranging between 5.2 and 7.3 tonnes per hectare, enhancing flavour concentration. About 20% of the fruit is hand-picked and conveyed to the fermenters as whole bunches with the balance machine harvested and crushed on top of the bunches. Fermentation proceeds rapidly with the ferment warmed to 32C to achieve a fast initial maceration. On the 7th day the wine is drained off and the skins gently pressed with hard pressing kept separate. Malo-lactic fermentation follows quickly in large vats after which the wine undergoes a series of rackings. The wine was aged mostly in a combination of French and American oak barrels of which 30% was new; the balance was aged in large oak vats. Oak is used so it plays a subservient role to fruit flavours. Blending and bottling took place in October 2003
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TheDrinkShop Info : The Drink Shop - The Definitive Drinks Portal UK and European delivery service of the largest range of drinks. Over 2000 drink listings including 150 vodkas, 200+ liqueurs, 300+ malt whiskies, cachaca, tequila, absinthe, poteen, shooters, and an enormous range of mixers & cordials for cocktail making. Also gifts, bar and cocktail equipment, books, wine accessories and ice sculptures. Many special offers, competitions, cocktail recipes, account facilities, track and trace of orders, make reviews on products, and much more. New drinks added weekly.
Cape Mentelle - Shiraz 2004 75cl Bottle : Thedrinkshop : TheDrinkShop : Wine
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£12.34
Cape Mentelle is associated with the Cloudy Bay set-up and stands for quality. This smooth ripe claret-style red with soft tannins is stylish and delicious. Cabernet Sauvignon and Merlot come mainly from Trinders Vineyard in Margaret River. Aged in French oak, it is fresh yet mellow. Enjoy with simply grilled steak.
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Cape Mentelle Cabernet / Merlot 2005/06 Margaret River, W Australia : John Lewis : John Lewis : Wine
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Products on this page : Trinders Club Max Trolley Bag : Cape Mentelle - Cabernet Merlot 2004/6 75cl Bottle : Cape Mentelle - Cabernet Sauvignon 2002 75cl Bottle : Cape Mentelle - Shiraz 2004 75cl Bottle : Cape Mentelle Cabernet / Merlot 2005/06 Margaret River, W Australia
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