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.
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.
|Date Bottled||December 2015|
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.
|Date Bottled||October 2016|
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.
|Date Bottled||November 2016|
|Residual Sugar||1.8 g/l|