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.
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.
|Residual Sugar||0.0 g/l|
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.
|Residual Sugar||2.4 g/L|
Pale straw-green with lime coloured hues.
This wine showcases natural organic winemaking at its best. This Chardonnay shows intense aromas of fresh peach, grapefruit, guava, and hints of lemongrass. Subtle oak contributes to the creamy vanillin and butterscotch textures and notes of white pepper and ash, 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.