$27.50
Bright pale straw.
NOSELifted aromas of fresh apricot and pear with a hint of almond and nougat background.
PALATEIntense flavours of mandarin, papaya and quince leading to a mouth-watering structure of lime zest and almonds.
WINEMAKINGSourced 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 PAIRINGSpicy cuisine including Thai, Moroccan and Indian.
VINTAGE NOTESA 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.
$27.50
Bright, pale straw.
NOSEClean, primary aromas of gooseberry, zesty mandarin, with a background of white peach and lemongrass.
PALATEClean, bright and pronounced medium bodied flavours of gooseberry, lemon rind, kumquat with a lingering and lifted finish of fresh cut grass and bramley apple.
WINEMAKINGThe 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 PAIRINGCrispy Thai beef salad.
VINTAGE NOTES
Cool conditions in early Spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.
$27.50
Bright pale straw with a shimmer of gold.
NOSELifted aromas of poached pear, nutmeg and soft toasty oak.
PALATEMedium bodied textural flavours of lemon rind and kumquats, weaving into lingering and lifted notes of toasty oak and soft citrus.
WINEMAKINGThe 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 PAIRINGGoats cheese, pumpkin and rocket salad.
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 grapes.
$37.50
Clear pale straw.
NOSEClean developing aromas of cashew, lemon rind, creamy pear and toast.
PALATERich, clean medium bodied developing flavours of rockmelon, fig and French toast cradled in a bright key lime acidity finishing with a good length of tangy dried apricot.
WINEMAKINGThe grapes were harvested cool in the morning then pressed into tank and oak. The tank fermented portion (70%) was cool fermented and employed burgundy yeast. Yeast lees where periodically stirred back into the wine for 11 months thereafter to impart greater dimension and textural properties. The barrel fermented portion (30%) was fermented with a more fruit driven Portuguese yeast strain followed by complete malo-lactic fermentation to enhance both layering on the palate and overall complexity.
FOOD PAIRINGSmoked Ocean Trout with seasonal vegetables.
VINTAGE NOTESA 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.
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