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.
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.
|Date Bottled||November 2016|
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.
|Date Bottled||June 2015|
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.
|Date Bottled||November 2016|