A small parcel of carefully selected Sauvignon Blanc fruit is harvested from our Woodside Vineyard.
Grapes were crushed and de-stemmed before gentle air bag pressing, taking the free-run juice fraction only. After cold settling for 48 hrs, the juice was inoculated with carefully selected yeast. A long, slow and cool fermentation followed before fining, filtering and bottling.
An aromatic, fruit-driven styled wine. The palate is clean and crisp of medium weight and alcohol.
SCREW CAPTo ensure freshness and longevity.
Join Simon and his family in realising their dream and date with destiny!
Simon Tolley; Viticulturist
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.