This wine is pale apricot to rose petal in colour, with golden facial stripes. No fining additives were added to preserve its enticing colour and aromas. Well balanced with a bit of natural residual sugar to round up an innate zesty acidity, typical of cool climate Pinot Grigio. This Pinot Gris is loaded with intense scents such as white peaches, honey suckle, nashi pears, apricot, cream and bright musk.
This Pinot Grigio would be best served with roasted turkey, tempura, Laksa coconut cream dishes, spicy Cantonese food or Madras curries. Also it can be paired with blue cheese or strong matured cheddar.
Ready to drink now, or will develop over the next few years. Serve lightly chilled.
Sourced from 12 years 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 in mid-March, crushed, de-stemmed and pressed into stainless tanks. 10% of the juice was transferred into French oak barrels (three years old). Fermentation took place over 15 days (in stainless) with selected yeast and four weeks in barrels (wild yeast). Both fractions were kept on lees contact for a further month. Finally, after five months the wine was racked and stabilised (protein and tartrate) and prepared for bottling.
|Date Bottled||March 2015|
Crystal clear with a dash of lime green.
Ultra-light, celadon green colour with almost mineral spring facial stripes. Well balanced with a bit of natural residual sugar to round up an innate zesty acidity, typical of cool climate Sauvignon Blanc.
This Sauvignon Blanc releases tropical aromas such as lychee, passionfruit, feijoa and limes, all of them accompanied with whiffs of fresh herbs.
Best served with Tasmanian salmon, Cantonese dishes, and Thai curries.
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|
Pale straw green, almost limey in colour.
This Chardonnay shows intense aromas of fresh peaches, limes, grapefruit, guava, and hints of lemongrass. Oak contributes to the creamy vanilla, butterscotch, white pepper and ash notes, enhancing its complexity.
This Chardonnay would be best served with grilled white fish, sashimi dishes, or fresh oysters.
Delicious now, and has great years ahead. Serve lightly chilled.
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 grapes were machine harvested mid-February, crushed, de-stemmed and pressed into French and Hungarian oak barrels (five years old). Fermentation took place over 15 days with selected yeast. The wine was kept on lees contact for a further three months. Finally, after five months the wine was racked and stabilised (protein and tartrate) and prepared for bottling.