Deep burgundy red.
Deep, burgundy red in colour with dark after tones. Well balanced with a wonderful texture and velvety tannins, softening the innate zesty acidity typical of this Alpine variety. This wine releases aromas of ripe plums, figs and truffles. The firm acid backbone and fine powdery tannins show off the distinctive and intense fruit characters to full benefit, while guaranteeing this wine will improve for a decade and beyond.
This wine would be best served with rich pork dishes, cacciatore, and casseroles.
Fresh, lively and vibrant drinking now, will improve for many years. Likely peak 2024 to 2030.
Sourced from 20 years old vines planted rocky loam soils, located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were machine harvested early-March, crushed, de-stemmed and pressed into stainless tanks. Fermentation took place over 18 days with selected yeast, after this the wine was transferred into French and Hungarian oak barrels (two and four years old). The wine was kept on lees contact for a further four months. Finally, after five months the wine was racked, stabilised and prepared for bottling.
|Residual Sugar||2.4 g/L|
Bright medium red.
This classic Italian variety grows incredibly well in the Pyrenees. Medium red in colour with tomato leaf and hints of mint and basil, and a palate that is full of layers of sweet fruit. A small amount of Shiraz adds some sensational spice and weight, while the distinctive natural fruit is highlighted by subtle oak and a finish that is smooth with a clean, lingering aftertaste.
This wine would be best served with spaghetti marinara, chicken cacciatore, creamy pizzas and casseroles.
Brilliant now, and can only get better with years.
Sourced from 15 years old vines planted on limestone and sandy gravel, located on the northern slopes of the Pyrenees ranges at 300 metres. The grapes were machine harvested in mid-April, crushed, de-stemmed and pressed into stainless tank. Fermentation took place over 12 days with selected yeast, and then the wine was transferred into French and American oak barrels (four and five years old). The wine was kept on lees contact for a further four months. Finally, after 20 months the wine was racked, stabilised and prepared for bottling.
|Date Bottled||December 2015|
Deep garnet with blackberry, blood plum and cassis aromas. Notes of chocolate, mint, ripe berries and star anise overlay a creamy mid palate mousse from the 18 months on lees. Deftly balanced, fine velvety tannins add structured length and persistence to the finish.
Picked in the cool of the early mornings, this Shiraz was fermented on its skins in small open and tank fermenters over a period of seven to ten days. R2323, AWRI 350 and EC1118 yeasts were used to ferment the various parcels of fruit. Tannin extraction was minimised and the ferment allowed to reach up to 30°C to create vibrant fruit extraction. Malolactic fermentation took place in barrel.
The wines selected for this cuvée were aged in old French and Hungarian oak hogsheads for between six and forty months and include small amounts of 2005 and 2006 vintage wine. Created by the méthode traditionelle, the wine was fermented in bottle and aged on lees for 12 months. Disgorged in December 2009, it was then cellared for a further 12 months prior to release.
This wine is pale apricot to rose petal in colour, with golden facial stripes. No fining additives were added to preserve its enticing colour and aromas. Well balanced with a bit of natural residual sugar to round up an innate zesty acidity, typical of cool climate Pinot Grigio. This Pinot Gris is loaded with intense scents such as white peaches, honey suckle, nashi pears, apricot, cream and bright musk.
This Pinot Grigio would be best served with roasted turkey, tempura, Laksa coconut cream dishes, spicy Cantonese food or Madras curries. Also it can be paired with blue cheese or strong matured cheddar.
Ready to drink now, or will develop over the next few years. Serve lightly chilled.
Sourced from 12 years old vines planted on limestone and sandy gravel, located on the northern slopes of the Pyrenees ranges at 300 metres. The grapes were machine harvested in mid-March, crushed, de-stemmed and pressed into stainless tanks. 10% of the juice was transferred into French oak barrels (three years old). Fermentation took place over 15 days (in stainless) with selected yeast and four weeks in barrels (wild yeast). Both fractions were kept on lees contact for a further month. Finally, after five months the wine was racked and stabilised (protein and tartrate) and prepared for bottling.
|Date Bottled||March 2015|
We want you to take the best part of the Pyrenees with you. A memory, an understanding, a bottle of wine - anything that tells the story of a place different from anything you’ve previously experienced. This unique approach to our vineyard and winemaking reminds us, it is the simple things that give the most. From our certified organic vineyard to our Eco-Luxe, environmentally friendly accommodation, we hope you can experience what the land has on offer, naturally.
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Get on down to the seaside to enjoy some awesome Victorian wine and fantastic local cheeses at the Williamstown Wine & Cheese Fest.
Mount Avoca's 2014 Back Block range just took out a few more medals, this time in China.