$47.50
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.
| Growing Area | Pyrenees |
| Date Bottled |
December 2017
|
| Alcohol % | 13% |
| Residual Sugar | 25g/L |
| pH | 3.49 |
$47.50
Pale white gold.
Pale white gold with a fine bead, and an enticing fusion of floral and primary fruit characters with subtle citrus hints. A classic méthode traditionelle sparkling with 24 months on lees, the creamy, mid-palate leads to a smooth, tapering tail that is delightfully crisp and clean.
The very first Chardonnay grapes of the season were picked in the cool of the early morning, and pressed off skins and handled without sulphur dioxide to minimise phenolic extraction. The juice was fermented to dryness using traditional ‘Prise de Mousse’ yeast at 16°Celsius. MLF was inhibited, and the wine was stirred on lees for complexity and harmony for 6 months. Using the “méthode traditionelle”, the final assemblage was fermented in bottle and aged on yeast lees for 24 months, before being disgorged in November 2015.
| Growing Area | Pyrenees |
| Date Bottled |
June 2015
|
| Alcohol % | 12.5% |
| Residual Sugar | 3.9g/L |
| pH | 3.21 |
$47.50
Deep crimson.
The steep hills and eastern aspect of the Malakoff vineyard capture the morning sun, and the unique terroir produces distinctively aromatic, rich and silky Shiraz, with a delicious plumpness. Small-tub fermentation and deft use of French oak have softened this big, powerful red.
Full bodied yet soft makes this Shiraz an ideal match with refined meat dishes
such as bbq’d meats and casseroles.
Now to 2025
Selected parcels of fruit sourced from the exceptional Malakoff vineyard were
fermented on skins for 8 to 10 days in open oak barrels and hand plunged
to maximise fruit aroma and flavour without excessive tannin extraction.
Pressings and Free Run were combined and the wine was transferred to
new French oak Hogsheads. After 10 months maturation, the best barrels
were selected and after several weeks of tasting the final blend was finalised
including a dash of Viognier. Only 200 cases of this very special wine were
created, bottled in September 2017.
| Growing Area | Pyrenees |
| Date Bottled | 17th September 2017 |
| Alcohol % | 14 |
| Residual Sugar | 2.6 g/l |
| pH | 3.58 |
Sold Out
Intense dark purple.
Intense, dark purple in colour with aromas of fresh forest fruits and hints of cedar, vanilla and cocoa. The rich, soft palate has delightful classic blackcurrant and cedar flavours, while subtle nutmeg, liqueur cherry and mocha add to the wonderful complexity of this flavour-packed wine. A good acid backbone provides firm structure in this full flavoured Cabernet and the powdery tannins deliver excellent length, with a firm, yet seamless smooth finish. This elegant, cool climate Cabernet Sauvignon will improve for the next decade or more, although it makes for wonderful drinking now.
This elegant, cool climate Cabernet Sauvignon will improve for the next decade or more, although it makes for wonderful drinking now.
Traditional open top fermenters were used to fermented on skins over seven to ten days using a variety of yeasts to maximise fruit vibrancy and intensity. MLF was encouraged on skins and completed in tank. French and Hungarian oak adds lovely sweet vanilla and powdery tannins, complimenting the firm, subtle grape tannins. The final blend is a compilation of fruit from a number of growers in the region, along with some of our estate fruit. The regional blending from several vineyards has produced wonderful complexity and depth of flavours.
| Growing Area | Pyrenees |
| Date Bottled |
October 2015
|
| Alcohol % | 13.9% |
| Residual Sugar | Dry |
| pH | 3.63 |
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Intense dark purple.
Intense dark purple in colour with a delightful fruit intensity: freshly picked mulberry, blackberry and raspberry with hints of vanilla cedar and cocoa all abound. The rich, soft palate replicates the fruit intensity while subtle coffee, vanilla bean and dark chocolate contribute to the complexity. The savoury oak and supple tannins combine seamlessly in this refined and aromatic Bordeaux blend, with superb structure delivering a lingering, smooth finish.
This elegant, cool climate Cabernet Merlot will improve for the next decade, although it will be difficult to resist as it makes for wonderful drinking now.
Traditional open top fermenters were used to fermented on skins over seven to ten days using a variety of yeasts to maximise fruit vibrancy and intensity. MLF was encouraged on skins and completed in tank. French and Hungarian oak adds lovely sweet vanilla and powdery tannins, complimenting the firm subtle grape tannins. The final blend is a compilation of fruit from a number of growers in the region along with some of our estate fruit. The regional blending from several vineyards has produced wonderful complexity and depth of flavours.
| Growing Area | Pyrenees |
| Date Bottled |
October 2015
|
| Alcohol % | 13.8% |
| Residual Sugar | Dry |
| pH | 3.61 |
Sold Out
Deep, dark garnet.
Vibrant, dark red in colour with fresh plum, cherry, stewed rhubarb with hints of white pepper and Chinese five-spice on the nose. The lively palate has delightful ripe cherry and plum flavours, while warm subtle spices and cocoa contribute to the complexity, integrating with the savoury oak and supple tannins. A refined and aromatic Shiraz, with delightful drive and length, delivering a seamless, smooth finish.
This elegant, cool climate Shiraz is enjoyable for its youthful freshness, or to savour over the next decade.
Both large static and traditional open top fermenters were used to ferment on skins for seven to ten days, using a variety of yeasts to increase fruit vibrancy and complexity. MLF was encouraged on skins and completed in tank prior to 12 months ageing in old and new French, American and Hungarian hogsheads.
The final blend is a compilation of fruit from a number of growers in the region, along with some estate fruit. The regional blending from several vineyards has produced wonderful complexity and depth of flavours.
| Growing Area | Pyrenees |
| Date Bottled |
October 2015
|
| Alcohol % | 13.8% |
| Residual Sugar | Dry |
| pH | 3.62 |
$37.50
Blueberry, cassis, chocolate, hints of violets and subtle Pyrenees mint aromas lead to a rich palate of black currants and anise, incorporating the supple tannins and mocha from the well integrated French oak. Elegant and well structured, this wine will evolve superbly for many years.
| Growing Area | |
| Date Bottled | |
| Alcohol % | |
| Residual Sugar | |
| pH |
$32.50
Pale straw green, almost limey in colour.
This Chardonnay shows intense aromas of fresh peaches, limes, grapefruit, guava, and hints of lemongrass. Oak contributes to the creamy vanilla, butterscotch, white pepper and ash notes, enhancing its complexity.
This Chardonnay would be best served with grilled white fish, sashimi dishes, or fresh oysters.
Delicious now, and has great years ahead. Serve lightly chilled.
Sourced from 32 years old vines planted on rocky loam soils, located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were machine harvested mid-February, crushed, de-stemmed and pressed into French and Hungarian oak barrels (five years old). Fermentation took place over 15 days with selected yeast. The wine was kept on lees contact for a further three months. Finally, after five months the wine was racked and stabilised (protein and tartrate) and prepared for bottling.
| Growing Area | Pyrenees |
| Winemaker | Dominic Bosch |
| Date Bottled | 2015 |
| Alcohol % | 13.3% |
| Residual Sugar | 4.0g/L |
| pH | 3.22 |
$37.50
Rich, crimson red colour with dark violet after tones.
This wine releases intense and diverse aromas such as raspberries, plums, fresh cocoa beans, and mocha-like notes. It is a medium-bodied wine, carrying smooth and powdery fine tannins and a sensually round palate.
This wine would be best served with rich grilled red meats, prosciutto, scallops, grilled tuna and blue-vein cheese dishes.
Drink now, and will age gracefully.
Sourced from 21 years old vines planted rocky loam soils, located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were handpicked in early-April, crushed, de-stemmed and pressed into stainless tank. Fermentation took place over 19 days with selected yeast, after this the wine was transferred into French oak barrels (four years old). The wine was kept on lees contact for a further four months. Finally, after six months the wine was racked, stabilised and prepared for bottling.
| Growing Area | Pyrenees |
| Winemaker | Dominic Bosch |
| Date Bottled | June 2015 |
| Alcohol % | 13.5% |
| Residual Sugar | 1.8g/L |
| pH | 3.47 |
$32.50
Rich cherry red.
Scents of plum, freshly baked fruit pie and haunting notes of nutmeg, aniseed and hints of white pepper. The lively palate is full of sweet, dark berries while subtle mint and chocolate contribute to the complexity, integrating with the savoury oak and supple tannins. A delightful drive and length with acid backbone deliver a smooth, seamless finish.
This Shiraz is perfect served with red meats such as BBQ lamb or wagyu beef, and with oily fish such as grilled tuna or roast salmon. It is also delicious with an array of Asian cuisine including Indian butter chicken or Singapore chilli crab.
Fantastic now, but will also age gracefully for years.
The Estate vineyard provides blending diversity with different clones and different aged vines from several blocks. Fermented in traditional small open top fermenters and hand plunged twice daily for to 10 days using a variety of yeasts. MLF was encouraged on skins and completed in tank prior to 15 months ageing in old and new French, American and Hungarian hogsheads. The inclusion of Viognier at fermentation and in the assemblage balances the wine’s spicy cool climate origins and accentuates the floral notes.
| Growing Area | Pyrenees |
| Alcohol % | 13.5% |
| Residual Sugar | 0.0 g/l |
| pH | 3.56 |
$25.00
Shimmering straw colour with flashes of chartreuse.
Fragrant pineapple and passionfruit characters with underlying hints of fresh asparagus and herbs. The natural acidity provides great length and texture, and a mouth-watering finish that is zesty and bright.
Enjoy this wine with light seafood such as pan-fried snapper or BBQ prawns, and with an array of salads. Delicious with a platter of goats’ cheese, pecorino and feta, and the perfect apéritif with fresh oysters.
The certified organic fruit for this wine was sourced from 32-year-old vines planted in rocky loam soils located on the central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were harvested cool in the morning then pressed into stainless steel tanks, with a small fraction of the juice transferred into French oak barrels (five years old). Fermentation in steel took place over 15 days with the selected yeast, and over the duration of four weeks in the barrels with wild yeast. Both fractions were kept on lees contact for an additional one month, and after five months the wine was prepared for bottling.
| Growing Area | Pyrenees |
| Date Bottled | November 2016 |
| Alcohol % | 12.5% |
| Residual Sugar | 2.4 g/L |
| pH | 3.28 |
$47.50
Black cherry red.
Deep crimson red to dark burgundy colour with long legs. Well balanced with a bit of natural residual sugar to round up a typical fresh acidity from cool climate Shiraz. This Shiraz has plenty of aromas such as white pepper, cassis, plums, blackcurrant, mocha and fresh mint.
This Shiraz would be best served with roasted lamb, steak Wagyu, Lasagna, or creamy curries. It can also be paired beautifully with a variety of cheeses like Mozzarella, Cheddar or Brie.
Sourced from 45 years old vines rocky loam soils located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were machine harvested mid-April, crushed, de-stemmed and transferred into stainless tanks. Grapes were cold macerated for seven days before alcoholic fermentation. Fermentation took place over 21 days (in stainless steel) with the selected yeast, and once primary fermentation was over, skins were pressed and wine transferred into American (25%), French (50%) and Hungarian (25%) oak barrels for 24 months. Finally, the wine was racked, blended and prepared for bottling.
| Growing Area | Pyrenees |
| Winemaker | Matthew Barry |
| Date Bottled |
|
| Alcohol % | 13.2% |
| Residual Sugar | 2g/L |
| pH | 3.49 |
$60.00
Rich burgundy red.
Rich burgundy red in colour with crimson after tones. This wine releases seductive aromas such as violets, wild berries, prunes, truffle and dark chocolate, and an array of mineral notes. It carries a medium body with vibrant, almost powdery fine tannins, and a long, curvy structure.
This wine would be best served with rich chicken cacciatore, braised duck, slow roasted lamb, seafood- based dishes, and any pizza containing anchovies or calamari.
Sourced from 10 years old vines planted rocky loam soils located, on the Central western slopes of the Pyrenees ranges at 350 metres. The grapes were handpicked in late-March, crushed, de-stemmed and pressed into stainless tanks. Fermentation took place over 19 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 six months the wine was racked, stabilised and prepared for bottling.
| Growing Area | Pyrenees |
| Winemaker | Dominic Bosch |
| Date Bottled |
October 2015
|
| Alcohol % | 13% |
| Residual Sugar | 2.0g/L |
| pH | 3.52 |
$47.50
Bright red.
Bright red colour with long legs. Well balanced with a bit of natural residual sugar to round up an innate, zesty acidity, typical of cool climate Sangiovese. This wine exudes a wide range of aromas such as red cherries, plums, and ripe figs. Oak barrels supplied fantastic tarry notes and scents of white pepper. It has a medium body, round and filled with silky tannins.
This wine would be best served with spaghetti marinara, chicken cacciatore, and creamy casseroles.
Great now as a baby, and will be amazing when she grows up.
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 17 days with selected yeast, and then transferred into French and American oak barrels (three and four years old). The wine was kept on lees contact for a further three months. Finally after five months the wine was racked, stabilised and prepared for bottling.
| Growing Area | Pyrenees |
| Winemaker | Dominic Bosch |
| Date Bottled | 2015 |
| Alcohol % | 13.5% |
| Residual Sugar | 2.8g/L |
| pH | 3.55 |
$32.50
Pale rose with golden hues.
This wine is pale rose in colour with delicate golden hues, filled with the succulent aromas of ripe apricot, honeysuckle, nashi pears and candied citrus. Biscotti and cream flavours enhance the soft texture and intriguing complexity, creating a wine that is engaging, well-balanced and refreshing.
This wine is delicious with seafood such as seared scallops or pan-fried halibut steak. Enjoy it with white meats such as roast chicken or pork tenderloin, and with creamy pastas made with white cheese sauce.
Ready to drink now, or will develop over the next few years. Serve lightly chilled.
The fruit for this wine was sourced from 12 year 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 cool in the morning then pressed into stainless tanks where fermentation took place over 15 days with the selected yeast. 10% of the juice was transferred into French oak barrels (three years old) for fermentation with wild yeast over four weeks. Both fractions were kept on lees contact for one month, and after five months, the wine was prepared for bottling. No fining agents were used in order to preserve the lively colour and natural fruit aromas.
| Growing Area | Pyrenees |
| Date Bottled | November 2016 |
| Alcohol % | 13.0% |
| Residual Sugar | 3.8g/L |
| pH | 3.40 |
$47.50
A plush, crimson colour with vivid dark violet tones.
This elegant, cool-climate Tempranillo releases an array of succulent aromas such as wild strawberry, mint, morello cherry, vanilla and mocha. This is a medium-bodied wine with savoury oak characters, powdery tannins and a long, spicy, smooth finish.
Enjoy this wine with meats such as shoulder cuts of beef, Spanish chorizo or a hearty paella. Pair it with an oily fish such as salmon, or a rich
four-cheese risotto.
Fresh, lively and vibrant drinking now, will improve for many years. Likely peak 2024 to 2030.
The fruit for this wine was sourced from six year old vines planted on rocky loam soils, located on the central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were handpicked from mid-February, crushed, de-stemmed, cold macerated and transferred into stainless steel tanks. Following 12 days fermentation, the wine was transferred into French oak (four years old) and Hungarian oak (one year old) and allowed to carefully mature for an additional eight months.
| Growing Area | Pyrenees |
| Winemaker | Dominic Bosch |
| Date Bottled |
November 2016
|
| Alcohol % | 14.0% |
| Residual Sugar | dry |
| pH | 3.47 |
| Acidity | 7.6 g/l |
$32.50
Bright gold.
Bright gold with lychee, lime and candied lemon peel aromas. The initial sweetness evolves into orange and melon and is balanced with crisp acidity that gives the wine its impeccable line.
Enjoy with your favourite dessert.
Divine now, or cellar if you can and enjoy how it develops over the next 5+ years.
The story of the 2010 Cordon Cut wine starts well before the grapes were harvested. The canes with the fruit (called “cordons”) are cut and left to hang on the trellis for three weeks prior to harvesting. This reduces the grapes to about one third of their original weight, not only concentrating the sugars but also intensifying the flavours. Assessed daily, the grapes were harvested and pressed into stainless steel in late March 2010. After cold settling for a week, a small percentage was racked off for barrel ferment and the rest was co-inoculated and fermented in tank. Specialist yeast strains were used to accentuate the already abundant aromas and lift the fruit. After eight months of storage and barrel ageing, the 2010 Cordon Cut Sauvignon Blanc was carefully blended and bottled in January 2011, and bottle-aged for a further 10 months prior to release.
| Growing Area | Pyrenees |
| Date Bottled | January 2011 |
| Alcohol % | 10.2% |
| Residual Sugar | 63g/L |
| pH | 3.17 |
$32.50
Pale gold.
Hints of peach and meringue meld elegantly with sweet cashew, vanilla and pastry notes. Subtle oak adds complexity that integrates seamlessly with the creamy apple and peach palate, leading to a crisp, lingering tail.
Smooth and delicious now, it will improve for the next decade.
Since 2008 Mount Avoca has fermented increasing amounts of its Sauvignon Blanc in French and Hungarian oak to build complexity and interest into the blends. All components in this limited release Fumé Blanc were fermented and matured in barrel. Some were drawn off for full solids fermentation with indigenous (wild) yeast, and others were encouraged to go through partial MLF to further enhance the complexity. All barrels were matured on yeast and stirred (battonage) weekly to increase the weight, balance and mouth-feel prior to bottling in late 2014. Only 220 cases made.
| Growing Area | Pyrenees |
| Date Bottled | |
| Alcohol % | 12.5% |
| Residual Sugar | <1.8g/L |
| pH |
$47.50
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.
| Growing Area | Pyrenees |
| Winemaker | Dominic Bosch |
| Date Bottled | 2015 |
| Alcohol % | 13.5% |
| Residual Sugar | dry |
| pH | 3.58 |
| Acidity |
$32.50
Light green colour with almost mineral spring facial stripes.
Well balanced with a bit of natural residual sugar to round up an innate, zesty acidity, typical of cool climate Viognier. This wine delivers an exquisite array of aromas such as ripe apricots, marzipan, orange liqueur and chamomile. Its body is graceful and velvety, with a mouth-watering oily structure and a crisp finalé.
This wine would be best served with Thai, Chinese, Indian, seafood and poultry dishes.
Drink now, or allow the wine to develop over the next three to five years.
| Growing Area | Pyrenees |
| Winemaker | Dominic Bosch |
| Date Bottled |
June 2015
|
| Alcohol % | 13% |
| Residual Sugar | 4.8g/L |
| pH | 3.32 |
$21.00
Deep red with a purple hue.
This wine bursts with the delightful aromas of ripe cassis, blueberry, cedar and cigar box. Dark fruits on the palate are balanced by hints of sweet vanilla from the French oak, creating a firm, yet refined, velvety finish.
Enjoy this wine with a range of meats such as a beef bourguignon, Asian BBQ lamb ribs or roasted duck breast. Serve it alongside a mixed platter of soft, and blue cheeses.
Drink now, or cellar for up to 10 years.
| Growing Area | Victoria |
| Date Bottled | November 2016 |
| Alcohol % | 13.0% |
| Residual Sugar | 2 g/l |
| pH | 3.49 |
$21.00
Deep black cherry
A deep, black cherry hue with spicy plum and pepper, and the aroma of mixed berries lead to a full, rich palate. Sweet blueberries and mulberries flavours are underscored by subtle anise and nutmeg integrating with the savoury oak and supple tannins. The obvious fruit flavours are harnessed by the elegant structure, making for a refined and aromatic Shiraz, with delightful drive. The long, lingering powdery tannins deliver a seamless, smooth finish.
An elegant cool climate Shiraz that is superb drinking now, yet can be savoured over the next decade.
| Growing Area | Pyrenees |
| Date Bottled | December 2015 |
| Alcohol % | |
| Residual Sugar | |
| pH |
$21.00
Pale green colour.
This wine radiates a wide spectrum of aromas such as fresh limes, tropical guavas and passionfruit, with lashings of creamy marzipan and hints of honeysuckle. The palate is light body, round and velvety with a long lasting zesty spine.
This wine would be best served with fish and shellfish dishes, cheese platters, and Thai food.
Ready to drink now, but has great potential to age over a few years.
Sourced from 32 years old vines planted on rocky loam soils, located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The fruit was delivered to the cellar early in the morning, under cool conditions. After a gentle crushing and de-stemming, the grapes were given a cold maceration treatment to maximise aromatic extraction. Immediately after pressing was conducted, and different fractions were kept separated. Juice fractions were left to cold settle for five days, and then racked into stainless fermenters. The juice was inoculated at 16℃ with selected yeast cultures. Fermentation was carried out for a period of 14 days, and then wine was racked off lees and sulphated to stop any yeast activity. After two months, the wine was protein and cold stabilised, and finally filtered in preparation for bottling.
| Growing Area | Pyrenees |
| Winemaker | Matthew Barry |
| Date Bottled | October 2016 |
| Alcohol % | 13% |
| Residual Sugar | 3.4g/L |
| pH | 3.28 |
$22.00
Plush crimson with vivid dark violet tones.
This aromatic Pinot Noir has classic Burgundian aromas of wild strawberry, liquorice, truffle and herbs. French oak adds hints of vanilla and clove to the complex and refined palate, leading to a velvet-soft, lingering finish.
This wine is light enough to enjoy with salmon or a mushroom risotto, but complex enough to serve with richer meats such as braised rabbit, duck or pork. It is also the perfect accompaniment to any assortment of cheeses.
Enjoy now, or cellar for up to 5 years.
| Growing Area | Victoria |
| Date Bottled | November 2016 |
| Alcohol % | 12.5% |
| Residual Sugar | 1.8 g/l |
| pH | 3.51 |
$21.00
Rose petal.
This Euro-styled Rosé has a perfect rose petal hue, with aromas of wild strawberry and pink grapefruit and soft fruit flavours. Judicious blending creates complexity and a full middle palate, with a finish that is firm, ripe and crisp.
This is a Rosé to be enjoyed with a wide range of cuisines, or just on its own. Try it with pasta or rice dishes, especially those with seafood, spicy Asian stir-fries, or dishes with goats’ cheese. Perfect for hot weather and sharing at BBQs.
Best when consumed young.
| Growing Area | Victoria |
| Date Bottled | November 2016 |
| Alcohol % | 11% |
| Residual Sugar | 4.7 g/L |
| pH | 3.18 |
$21.00
Bright white gold.
Bright white gold with a fresh fruit-filled nose. Fresh apricots, apple and lime combine with hints of freshly baked shortbread to produce an delightfully flavoured, elegant and balanced wine. Fresh and lively fruit flavours with very subtle hints of oak lead to a silky smooth, lingering finish.
This light and elegant Chardonnay is the perfect accompaniment to white meats and pastas.
Drink now, or cellar to 2019.
| Growing Area | Victoria |
| Alcohol % | 13% |
| Residual Sugar | 3.8 |
| pH | 3.42 |
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