Koonara A Song for Alice Riesling 2020 (RRP $25 WM $20.90)
$20.90
100% Mount Gambier. Single vineyard.
Vineyard notes
Just 40 minutes south of our Coonawarra vineyards are our Mount Gambier vineyards. Mount Gambier is the coolest region in mainland Australia and has perfect conditions for creating excellent Riesling.
Razor-sharp flint rocks rise from the thin soils under vines, and the pure underground water flows from the famous Blue Lake.
The flint and minerally notes are a hint that it will age for well over 20 years.
We are very proud of our wines - we hope you enjoy them. Dru Reschke - owner and vigneron
Anderson Hill 'Nectar Thief' Sauvignon Blanc 2020 (RRP $25 WM $20.90)
$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.
Anderson Hill Sparkling Chardonnay 2020 (RRP $27 WM $22.90)
$20.90
Appearance Bright, clear lemon colour with a fine mousse of delicate bubbles.
Nose Crunchy red apple, white peach and abundant citrus fruits carry from nose to palate
Palate Clean, vibrant and a satisfying dry finish with lip-smacking acidity that draws you in for another glass (or two).
Region Lenswood, Adelaide Hills, South Australia
Variety Single Vineyard Chardonnay
Alcohol 13.2%
Oak Unwooded
Cellaring 10 years
Food Pairing Suggestion：Good as a light aperitif and with fresh seafood such as oysters and sashimi. Light-flavoured dishes such as chicken salad, or soft cheese and fruit platter also recommended.
Ashton Hills Piccadilly Valley Chardonnay 2020 (RRP $40 WM $34.90)
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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.
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.
