“Three days a week my two little girls stroll into the Cellar Door to say hi, and almost always they are holding flowers picked along the way. Alice’s flowers excitedly go to her Mum, while Lucy’s - with her arm stretched out proudly - come to me. “These are for you Dad,” she says. One day (when she is old enough to enjoy in moderation) the burst of floral flavours in this Moscato will be my flowers to her.” Dru Reschke.
Delicate rose and elderberry flower on the nose, with the light fizz highlighting Turkish delight, musk, and cumquat flower notes. Great balance of sweetness and refreshing lime and floral notes – along with low alcohol – making it easier to have a glass or two during dinner. Finishes with a nice lingering cherry blossom honey on the palate.
We are very proud of our wines - we hope you enjoy them.
Dru Reschke - owner and vigneron
Clear, pale lemon.
Refreshing green apple, mint and pineapple.
Driven by lemon and passionfruit, the acid is clean and gentle, balanced by a slightly grapefruit sweetness at the end of the palate.
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.
Grapes for this single vineyard wine were hand harvested on March 12 from two small blocks on our Uley vineyard at the northern end of the Piccadilly Valley.
Initial juice analysis showed a Baumé of 11.6 degrees, pH 3.09 and titratable acid of 7.7 g/litre. After crushing and gentle pressing, the juice was fermented to dryness at low temperatures to enhance fresh fruit characters.Following stabilisation in tank, the wine was filtered and bottled on 2nd July 2019. Alcohol 12.5%.
Classically varietal and aromatic, the wine displays citrus, pear, guava, elderflower, herbaceous and faint grassy aromas followed by a generous palate with persistent fruit flavours, minerality and crispness and a spicy, tingling finish from the natural grape acidity.