This Heirloom Vineyards Pinot Grigio was produced from our best Adelaide Hills Vineyard whose clones and viticulture embody the very best in cutting edge but old school viticulture and winemaking. Hand tended vines, sorted bunch-by-bunch, naturally fermented free run juice, and bottled immediately to retain the purity of the fruit.
The colour is bright and beautiful with green straw tinges at the edges of the glass. Let it catch the light and marvel at the sparkle.
This wine has an intense aroma of fresh-cut pear and clingstone peach accented by citrus blossom and soft floral notes. Overall it has a 3 dimensional quality to the aromas, ripening rock melon and some mown grass. Citrus blossom and soft floral notes dominate.
The palate has that extra dimension. Fresh, textural acidity is complimented with juicy Nashi pear, Honeydew melon and lemon sherbet flavours all entwined with a middle palate viscosity that makes it both refreshing, soft and juicy. Almost impossible to over-chill this wine can be drunk with an amazing array of foods or just by itself. The acidity and freshness is the key to keeping all the flavour to the forefront.
An extraordinary Pinot Grigio from the Adelaide Hills that will cellar well but is so deliciously perfect now any argument for delayed gratification is almost academic.
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.
Clear, pale lemon.
This wine smells like fresh-cut grass, mouth-watering pineapple sorbet and juicy green apples.
It lands on the palate with a lime soda effervescence followed by guava and apple juice characters.
Lenswood, Adelaide Hills, South Australia
100% Single Vineyard Sauvignon Blanc
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.
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.Nose
White peach and fresh green apple along with Jasmin, Crème Brulee and a hint of spice from French oak.Mouth
Yellow 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.