Dark garnet red of good intensity with a soft dark ruby rim with slow tears.NOSE
Clean pronounced aromas of blackberry, plums and violets ,with a dark sweet liquorice and cinamon toast background.PALATE
Clean full-bodied flavours of ripe blueberry and spiced bramble fruit with a moderate structure bitter tannins across the palate leading to a sweet mocha toast finish.WINEMAKING
A native of the Alto Adige in North Eastern Italy, this curious dark-skinned grape is the first variety on our vineyard to bud burst in the spring and generally the last grape to harvest. Our local cockatoo population has a special penchant for its flavour and thus we must net in the weeks prior to harvest.FOOD PAIRING
Lamb cutlets with peppery creamy buttered mash.VINTAGE NOTES
Dry Spring and summer conditions where broken by January rains leading to a cool summer and mild Autumn.
Bright pale straw.NOSE
Lifted aromas of fresh apricot and pear with a hint of almond and nougat background.PALATE
Intense flavours of mandarin, papaya and quince leading to a mouth-watering structure of lime zest and almonds.WINEMAKING
Sourced from eight year old vines planted on rocky loam soils, located on the
eastern slopes of the Pyrenees Ranges. The grapes were handpicked, crushed,
de-stemmed and pressed into tank.FOOD PAIRING
Spicy cuisine including Thai, Moroccan and Indian.VINTAGE NOTES
A relatively cool summer made for one of the best vintages for many years
with harvest taking place weeks later than usual and the slower ripening
providing more time for flavour development and more intensely flavoured
Bright, pale straw.NOSE
Clean, primary aromas of gooseberry, zesty mandarin, with a background of white peach and lemongrass.PALATE
Clean, bright and pronounced medium bodied flavours of gooseberry, lemon rind, kumquat with a lingering and lifted finish of fresh cut grass and bramley apple.WINEMAKING
The wine is an assembly of free run juice harvest of several Loire Valley clones. Fermentation is long and cool being generally three weeks between 10 - 12 degrees to retain sincere aromatic and flavour expression. Typical Pyrenees Sauvignon character exhibited with its long lingering flavour length affording it to be paired with more robust food faire.FOOD PAIRING
Crispy Thai beef salad.
Cool conditions in early Spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.
Bright pale straw with a shimmer of gold.NOSE
Lifted aromas of poached pear, nutmeg and soft toasty oak.PALATE
Medium bodied textural flavours of lemon rind and kumquats, weaving into lingering and lifted notes of toasty oak and soft citrus.WINEMAKING
The wine is made from our original Bordeaux clone of Sauvignon Blanc. Fermentation is practiced with a higher juice sediment to enhance its textural properties alongside subsequent extended maturation on its yeast lees. Typical Fume character exhibited with clean textural fruit infused in a balanced oak impression across the palate affording it to be paired with more robust food faire than is the norm for this wine variety.FOOD PAIRING
Goats cheese, pumpkin and rocket salad.
A relatively cool summer made for one of the best vintages for many years with harvest taking place weeks later than usual and the slower ripening providing more time for flavour development and more intensely flavoured grapes.