$29.90
Region
Eden Valley
2020 Vintage: In stark contrast to the previous year, the 2020 growing season followed a long wet winter that replenished soil water profiles and a wet, windy September. A mild summer included regular rainfall events ensuring a long, cool ripening period. Bunch weights were increased leading to yield levels getting back to average and a harvest schedule also getting back to “normal” with Riesling coming off at the end of March and into April whilst the reds were picked in May. 2020 Eden Valley Riesling will be a stand-out and the reds aromatic and elegant as usual, but not as big.
2020 Grüner Veltliner tasting
Our third Grüner vintage from vines growing blissfully alongside their natural soulmate, Riesling (and showing some similar characters). Pale straw in colour with a savoury nose including cloves and white pepper. The palate is broad offering nectarine and white peach over citrus. A textural wine yet a pure, clean, mineral finish. Chill and drink now, but will also age gracefully
$34.90
100% estate grown Chardonnay from one of the highest and coolest vineyards in South Australia.
Barrel fermented in a mix of new and seasoned French oak using natural yeast and allowed to develop over 12 months prior to bottling
Apple blossom, yellow peach and gentle baking spices in a mouth filling yet gentle delivery on the palate.
Drinking wonderfully now, with strong ageing potential over the next 5-7 years.
$20.90
Appearance
Clear, pale lemon.
Nose
This wine smells like fresh-cut grass, mouth-watering pineapple sorbet and juicy green apples.
Palate
It lands on the palate with a lime soda effervescence followed by guava and apple juice characters.
Region
Lenswood, Adelaide Hills, South Australia
Variety
100% Single Vineyard Sauvignon Blanc
Alcohol 13.0%
Oak
Unwooded
Cellaring
Best enjoyed upon release. Food Pairing Suggestion:Fresh oyster or light seasoned seafood such as steam sole with spring onion. Thai Chicken salad with fresh herbs and fish sauce. Goat cheese.
$22.90
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A limited release chardonnay from two selected Piccadilly Valley sites. Ferment was sparked by indigenous yeasts and the wine aged in Burgundian oak (predominantly puncheons) both old and new for eight months.
NoseWhite peach and fresh green apple along with Jasmin, Crème Brulee and a hint of spice from French oak.
MouthYellow peach and stone fruits are carried across the palate by a mouth-watering acid drive. A hint of lemon pith phenolics provides the wine with lovely texture.