$27.50
Bright pale straw.
NOSELifted aromas of fresh apricot and pear with a hint of almond and nougat background.
PALATEIntense flavours of mandarin, papaya and quince leading to a mouth-watering structure of lime zest and almonds.
WINEMAKINGSourced from eight year old vines planted on rocky loam soils, located on the
eastern slopes of the Pyrenees Ranges. The grapes were handpicked, crushed,
de-stemmed and pressed into tank.
FOOD PAIRINGSpicy cuisine including Thai, Moroccan and Indian.
VINTAGE NOTESA relatively cool summer made for one of the best vintages for many years
with harvest taking place weeks later than usual and the slower ripening
providing more time for flavour development and more intensely flavoured
grapes.
$27.50
Bright, pale straw.
NOSEClean, primary aromas of gooseberry, zesty mandarin, with a background of white peach and lemongrass.
PALATEClean, bright and pronounced medium bodied flavours of gooseberry, lemon rind, kumquat with a lingering and lifted finish of fresh cut grass and bramley apple.
WINEMAKINGThe wine is an assembly of free run juice harvest of several Loire Valley clones. Fermentation is long and cool being generally three weeks between 10 - 12 degrees to retain sincere aromatic and flavour expression. Typical Pyrenees Sauvignon character exhibited with its long lingering flavour length affording it to be paired with more robust food faire.
FOOD PAIRINGCrispy Thai beef salad.
VINTAGE NOTES
Cool conditions in early Spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.
$27.50
Bright pale straw with a shimmer of gold.
NOSELifted aromas of poached pear, nutmeg and soft toasty oak.
PALATEMedium bodied textural flavours of lemon rind and kumquats, weaving into lingering and lifted notes of toasty oak and soft citrus.
WINEMAKINGThe wine is made from our original Bordeaux clone of Sauvignon Blanc. Fermentation is practiced with a higher juice sediment to enhance its textural properties alongside subsequent extended maturation on its yeast lees. Typical Fume character exhibited with clean textural fruit infused in a balanced oak impression across the palate affording it to be paired with more robust food faire than is the norm for this wine variety.
FOOD PAIRINGGoats cheese, pumpkin and rocket salad.
VINTAGE NOTES
A relatively cool summer made for one of the best vintages for many years with harvest taking place weeks later than usual and the slower ripening providing more time for flavour development and more intensely flavoured grapes.
$37.50
Pale straw green, with limey coloured hues.
This Chardonnay unveils intense aromas of fresh peach, guava and grapefruit
and hints of lemongrass. This wine showcases natural organic wine-making at its best. Subtle oak contributes to the creamy vanillin and butterscotch textures and notes of ash and white pepper, creating a beautifully structured wine that is well-balanced and refined.
Enjoy this Chardonnay with an array of seafood such as crab cakes, smoked
salmon or grilled barramundi. Equally delicious with chicken in a creamy white
sauce, or a light, coconut-based Thai curry.
Delicious now, and has great years ahead. Serve lightly chilled.
The 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 French oak (one year old) and Hungarian oak (four years old) where
fermentation took place over 15 days with the selected yeast. Some small, fruit
driven parcels were added post-ferment. The wine was aged on its yeast lees
(sur-lie) for a further seven months to enhance the mouth-feel.
| Growing Area | Pyrenees |
| Winemaker | David Darlow |
| Date Bottled | November 2016 |
| Alcohol % | 13.3% |
| Residual Sugar | 2.0g/L |
| pH | 3.50 |
$37.50
Clear pale straw.
NOSEClean developing aromas of cashew, lemon rind, creamy pear and toast.
PALATERich, clean medium bodied developing flavours of rockmelon, fig and French toast cradled in a bright key lime acidity finishing with a good length of tangy dried apricot.
WINEMAKINGThe grapes were harvested cool in the morning then pressed into tank and oak. The tank fermented portion (70%) was cool fermented and employed burgundy yeast. Yeast lees where periodically stirred back into the wine for 11 months thereafter to impart greater dimension and textural properties. The barrel fermented portion (30%) was fermented with a more fruit driven Portuguese yeast strain followed by complete malo-lactic fermentation to enhance both layering on the palate and overall complexity.
FOOD PAIRINGSmoked Ocean Trout with seasonal vegetables.
VINTAGE NOTESA relatively cool summer made for one of the best vintages for many years
with harvest taking place weeks later than usual and the slower ripening
providing more time for flavour development and more intensely flavoured
grapes.
$37.50
Dark ruby red with a purple hue.
NOSELifted aromas of damson and bramble fruits, with nuances of warm, dark cacao.
PALATERich, full bodied flavours of ripe plums and fresh blackberry. Supple tannins integrated from the refined French oak, give way to hints of cherry toast and coffee bean, finishing with poise and a seamless length.
WINEMAKINGSmall open ferments were able to ferment with wild yeast and were hand plunged. Post fermentation the wines were transferred to French Oak Hogsheads. After 14 months in oak, the wines were racked for fining and blending.
FOOD PAIRINGRoast beef or slow cooked lamb shanks with potatoes.
VINTAGE NOTESA relatively cool summer made for one of the best vintages for many years with harvest taking place weeks later than usual and the slower ripening providing more time for flavour development and more intensely flavoured grapes.
Sold Out
91 POINTS - JAMES HALLIDAY WINE COMPANION 2019
"A red-fruited bouquet primarily, with notes of raspberry and plum along with the familiar ripe cherry aromas, and a hint of licorice and/or mint which may be a regional thing. Medium-weight, with a feeling of softness overall, the light but tart tannin has persistency, and keeps the sweetish fruit flavour in line. It's well balanced, tasty, and very drinkable for now or later."
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 |
$37.50
Dark crimson with a purple hue.
NOSELifted aromas of upfront liquor cassis, grilled herbs and nuances of fresh roast coffee beans and cinnamon infused ganache.
PALATERich palate of blackcurrant and plum with a touch of sweet toast menthol and molasses. This is an elegant and well layered wine, with balanced acidity
and supple tannins integrated from the refined French oak, finishing with
poise and a seamless length.
WINEMAKINGThe Organic Estate vineyard provides all the fruit for this wine. Large static,
as well as the traditional open top fermenters, were both used to ferment on
skins over a period of eight to ten days, with regular pump-overs and head
plunging for maximum extraction of fruit flavours, colour and the delicate
fruit tannins. The wine was then transferred into French oak hogsheads and barrel aged for 11 months.
FOOD PAIRINGClassic grilled beef burger topped with melted Gruyère, Asian BBQ
lamb ribs or a mushroom stroganoff.
VINTAGE NOTESA relatively cool summer made for one of the best vintages for many years
with harvest taking place weeks later than usual and the slower ripening
providing more time for flavour development and more intensely flavoured
grapes.
$27.50
Dark ruby red.
NOSEClean pronounced aromas of sweet spiced cherry and damson fruits and dark toasty mocha.
PALATEClean full-bodied flavours of blackberry and strawberry conserve with a sweet peppery cigar box. A clean moderate finish of dates and subtle toasty oak.
WINEMAKINGFermented 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 8 months aging in old and new French hogsheads.
FOOD PAIRINGSlow cooked lamb shank & mash.
VINTAGE NOTESJanuary’s midsummer rains brought welcome relief and provided a much-needed top up to assist the vines surviving yet another dry winter and spring. Perfect autumn weather and ideal picking conditions produced small, full-flavoured berries with lovely aromatics and desirable fruit intensity, creating a vintage rich with exceptional colour and flavour.
$37.50
Dark garnet hue.
NOSEClean developed aromas of blackberry, prune, toasty coffee grinds, and vapours of vanilla mocha.
PALATEClean, layering full bodied flavours of dark plum, herbaceous cherry and fig conserve. Soft rolling tannins with a lingering and satisfying finish of coco and black pepper.
WINEMAKINGThis Shiraz is from our oldest vines, planted in 1971. It was crushed and fermented on skins for 8 to 10 days in open-ended 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 and American oak Hogsheads.
FOOD PAIRINGThis is an ideal match with refined meat dishes such as roast lamb, Wagyu, terrines and stews.
VINTAGE NOTESJanuary’s midsummer rains brought welcome relief and provided a much-needed top up to assist the vines surviving yet another dry winter and spring. Perfect autumn weather and ideal picking conditions produced small, full-flavoured berries with lovely aromatics and desirable fruit intensity, creating a vintage rich with exceptional colour and flavour.
$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 |
Subscribe to our newsletter and always be the first to hear about what is happening at Mount Avoca.
© 2019 Mount Avoca.
