Smidge Wines White Label The Gruve Gruner Veltliner 2016 TROPHY WINNER! (RRP $38 $36.90)
$31.90
$36.90
With the 2016 vintage, although the season was dry and warm, the night time temperatures were often low, which maintained freshness and acidity in many varieties, including Grüner. A much needed rain at the end of January freshened everything up and many varieties finished ripening well.
The 2016 GruVe has been made in a similar fashion to previous vintages, although unlike the 2015, it is dry. Whole bunch pressed, no acid addition, wild yeast fermentation and then 6 months on yeast lees. Bottled mid-October.
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.
