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|
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 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|
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.