Wine Articles

(23,775 articles)

1 - 50 of 23,775 Sort order
(Spain, Andalucía, Jerez-Xérès-Sherry)

Revision 1; edited by LindsayM on 10/16/2019

Aged for equal periods under “flor” and in contact with the oxygen, in Bodega Emperatriz Eugenia in Jerez de la Frontera.

This dry Amontillado acquires a genuine, rich and nutty flavour through years of ageing. Amber in colour, with hazelnut aromas on the nose. Light, soft and round on the palate, with a long aftertaste.

There were two arches at the entrance to the winery at Plaza del Cubo, where this Amontillado was aged. Each one was dedicated to one of Emilio Lustau’s sons’ wives: Arco de Zuri (for Emilio Lustau Ruiz-Berdejo’s wife) and Trini (wife of José Luis Lustau Ruiz-Berdejo)

ALCOHOL 18,5% Vol.

AVERAGE AGE 4+4 years


(Spain, Andalucía, Jerez-Xérès-Sherry)

Revision 1; edited by LindsayM on 10/16/2019



Bright amber colour with golden hints. This complex Amontillado shows intense smoky wood, and nutty aromas, resulting from years of ageing in the bodegas of Jerez. Dry and elegant on the palate, with a long spicy aftertaste.

Aged following a biological ageing the first part of its life, then passing on to a longer period under oxidative ageing, inside the Bodega Emperatriz Eugenia in Jerez de la Frontera.

This Amontillado is a tribute to friendship in the Air Force wing (“Escuadrilla” in Spanish) of which Emilio Lustau was a member.

ALCOHOL 18,5% Vol.

AVERAGE AGE 4+8 years


(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 10/15/2019

Vintage 2014 has produced rich lemon curd and citrus blossom Chardonnay fruit, which was handpicked from Avery and Old blocks on the 4th and 13th of March with baumes 12.1 -12.3. Whole bunch pressed juice was barrel fermented on solids in new (31%) and seasoned Louis Latour, Mercurey and Sirugue barriques, with 40% of the ferments being wild and the balance AWRI 1375 yeast. Lees contact for eleven months preceded bottling in March 2015.

33 barriques were produced from the 2014 vintage.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 10/15/2019

Vintage 2015 produced rich Chardonnay fruit, with strong chamomile, nougat and wild honey notes. Handpicked, from our Avery and Old blocks early on the 20th Febraury with baumes of 12.0 -12.4. Whole bunch pressed juice was barrel fermented on solids in new (20%) and seasoned Louis Latour, and Sirugue barriques, with 45% of the ferments being wild and the balance AWRI 1375 yeast. Lees contact for eleven months preceded bottling in March 2016.

28 barriques of Chardonnay were produced from the 2015 vintage.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 10/15/2019

Vintage 2016 has produced fine lemon curd and citrus peel Chardonnay fruit, which was handpicked early on the 15th February, with a baume of 12.8. Whole bunch pressed juice was barrel fermented on solids in new (25%) and seasoned Louis Latour burgundy barriques, with 100% being wild yeast. Lees contact for eleven months preceded bottling in March 2017. 11 barriques of Chardonnay were produced from the 2016 vintage.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 10/15/2019

Grape Variety: Mataro %, Grenache 28%, Shiraz 23%

The Moonlight Run was our midnight drive back to the Barossa after working vintage in the Clare Valley in 1999. We would crave a soft slurpy wine to wash down a hard night’s work, so we decided to make our own. We take inspiration from Southern Rhone wines and this is our take on them.

Sub Regions: Southern Moppa, Light Pass, Greenock, Angaston Foothills, Tanunda

Winemaking: Mataro from dry grown vines on the rose quartz soils of our Dadd’s Block is fermented with 30% whole cluster inclusion and blended with other parcels of Mataro from Light Pass and Greenock. We then add some old bush vine Grenache from the Barossa foothills where the sandy soils are shallow on calcrete and limestone. This complex Grenache fruit adds spiciness and intensity. Add to that some Greenock and Tanunda Shiraz and we have a wine that has a mouthful of everything superb about a Southern Rhone styled blend. Daily pump overs early in ferment, followed by punching down as the ferment finished, ensure gentle and controlled extraction. Aged in tank and barrel, each parcel is selected to add as much interest as possible.

The Wine: Mataro gives roasted cumin, cinnamon, peppercorn and savoury profile that appears in abundance due to the cooler 2017 vintage. This lifted spice plays off with juicy black cherry Grenache aromatics and raspberry sweetness from the Tanunda Shiraz, A true reflection of the 2017 vintage where the volume on weight is turned down slightly, but allows the complexities of these aromatic varieties to abound. A firm tannin line suggests potential for time in the cellar.

Cellaring: Up to ten years

(Australia, Victoria, Gippsland)

Revision 1; edited by LindsayM on 10/13/2019

PRODUCT DESCRIPTION: Bass Phillip Gamay is intensely varietal with wild berries and plummy flavours. Good Gamay is noted for sour cherry and earth that make them most suited for consumption in the warmer months.

These Gamay's age well over a six year period, starting with fresh sourcherries, plums and plums mellowing into soft rounded stone fruits.

Pronounced varietal fruits (wild berries and plummy flavours). Fruity with firm acidity. Doesn't have the length of pinot noir but freshness and acidity give these wines a satisfying place with cold meats, terrines, charcouterire, light pasta and even seafoods.

BACKGROUND: The Gamay plot was first established in 1988 from a rare “Romaneche” clone; 8,500 - 9,000 vines/HA ; and big bunches/large berries give us a cropping rate of approx. two tonne/acre. Packaging: 6-packs

MARKET POSITION: Surprisingly, one of the earliest Australian plantings of Gamay, particularly in a cool region. Recognised as one of Australia’s best.


VITICULTURE NOTE: Farmed Organically since 1993. Farmed Biodynamically since 2002. As yet uncertified.

This vineyard is planted to 8,500 - 9,000 vines/HA; big bunches/large berries give us a cropping rate of approx. 2 tonne/acre.

WINEMAKER’S NOTES: The usual gamey-wild berry fruits for classical Gamay. Harmonious flavour; fills your mouth, finishing long with the same clean fruitiness. Bright, fresh, easy drinking suited to red meats. “Cru Beujolais” in style: our best Gamay yet.


There’s a sappy and gently peppery edge here with a fresh blackcurrant core to the palate, leading to a black-pepper and a dark-cherry-stone finish that offers genuine depth and detail. Drink now. 92pts (Nick Stock for James Suckling Wine Reviews, June 29th, 2019)

“Bass Phillip has been invited again to exhibit wines at the James Suckling 100 Great Wines of the World exhibitions in Hong Kong, Beijing & Seoul later this year”.




AVAILABILITY: very limited

CLOSURE: Procork

ALCOHOL: 13.5%

(Australia, South Australia, Mount Lofty Ranges, Adelaide Hills)

Revision 1; edited by LindsayM on 10/13/2019

Basket Range Merlot 2018
$35.00 inc. GST

We have been making Merlot from this block from day one. A mixture of picking just at the point of ripeness and the use of neutral oak results in a beautiful energetic and supple wine that glides across the pallet with the perfect pitch of acidity and earthiness. Merlot from the Adelaide Hills should never be ignored. Vineyard: Broderick. Farming: Organic. Aspect: NW. Planted: 2001. Clone: D3V14. Elevation: 500m. Pruning: Spur. Soil: Sandy clay over schist and sandstone. Vinification: Destemmed, neutral French barriques for 9 months

(Australia, South Australia, Mount Lofty Ranges, Adelaide Hills)

Revision 1; edited by LindsayM on 10/13/2019

Basket Range Merlot 2017
$40.00 inc. GST

From the Broderick Vineyard next door to the winery in Basket Range. A special site that we have been working with from day one. Although this block normally gets blended into our other Bordeaux blend wines, we have always loved this straight Merlot and at last we have plucked up the courage to bottle it separately. Two barrels only. Wine making was 100% destemmed fermentation, worked daily with feet, only the free run juice was used, 10 months in old french barriques before being racked, settled and bottled in February 2018 without fining or filtration. Only 560 bottles made, 13% alc./vol. Natural cork.

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 10/12/2019

Cabernet Sauvignon | 2016 Release 2018​
Variety 100% Cabernet
​Country Australia
​GI/ Area Coonawarra

14.5% Alcohol, 5.9g/l total acid, 3.59 pH
Yield 2.5-3.5t/A

Barrel aged in French oak for 16 months (50% new oak) followed by 6 months stainless steel

Time Spent on Oak 16 months

Winemaker. Kate Goodman

Tasting Notes
"Powerful yet restrained, the combination of concentrated cassis, dark fruits and earth. A wine with many years of cellaring potential ahead of it. A complex and dense nose full of ripe plums and sandalwood. Subtle nuances of varietal leaf liquorice and leather. Full bodies with great concentration and depth, finishing with a velvety smooth tannin profile. This is a wine of incredible vibrancy richness and complexity. Purity and finesse.”
-Kate Goodman, Winemaker

(Australia, Victoria, Gippsland)

Revision 1; edited by LindsayM on 10/12/2019

Always full in flavor and natural acid

BACKGROUND: Leongatha Vineyard vineyard; 9,000 vines/HA; grapes that are inadequate for quality red wines. Generally cropped at the same level as red wine fruit. Packaging: 6-packs.

MARKET POSITION: Known to be different: fully flavoured.


WINEMAKER’S NOTES: This Rose is fresh and full of body. It has a purity about it and it is probably the finest Pinot Rose we have made.


CLOSURE: Procork
ALCOHOL: 12.3%

(Australia, Victoria, Gippsland)

Revision 1; edited by LindsayM on 10/12/2019


Consistent style over last few years: Floral aromas, melons, citrus and nuts. Backbone of natural acidity. Pronounced minerality. Long palate. This one has good texture.

BACKGROUND: Leongatha Vineyard; 9,000 vines/HA; small plot cropping at approx. 1.3 tonne/acre. Gentle wine with good acidity; approximately 20% new oak.

VITICULTURE NOTE: Farmed Organically since 1993. Farmed Biodynamically since 2002. As yet uncertified.

WINEMAKER'S COMMENTS: This a wine with genuine fruit richness, well-balanced acidity, and a spread across the palate which make it very satisfying with food. Can be drunk soon, bit will develop more in the back palate flavour and creaminess over the next four or five years.


HUON HOOKE, MAY 2018: Medium to full yellow colour, with a very savoury, toasty, smoky oak-influenced bouquet. Some apricot suggesting a little botrytis influence. The wine is full and round, soft and slightly fat, with gentle acidity and slightly sweet fruit flavour. Herbal and a bit forward-developed. Winemaker's comment: there was no botrytis in 2016: this is fruit character.

The Wine Front:

Bass Phillip: Leongatha’s most famous export. Here at the helm of chardonnay.

The alcohol is low but there’s ample power on show here. It’s impressive. It tastes of stonefruits, grapefruit, grilled nuts and zesty citrus, a run of spicy/creamy/nutty oak the perfect complement. Plenty of sizzle, plenty of length. Wholeheartedly recommend. I tasted this alongside the Bass Phillip Premium Chardonnay and I preferred this of the two. (Campbell Mattinson, May 2018)
This has real sizzle (as you say) and energy, but that softening coverlet of cashew and cream. Chalky length too. Lime in the aftertaste. (Gary Walsh, May 2018)

I’ve just run through Shaw + Smith (M3 and Balhannah and Tolpuddle) chards, have a slew of Jura chardonnays open yesterday, whipped through Cullen KJ over two days, and I keep coming back to this wine amongst the top of that tree. It’s gold all the way. I’d be reaching to 95-96 territory. Fine, squeaky textured, touch of cream, phenolic structure and talc-like edges, saline minerality and crisp, citrussy fruit flavours with a sprinkle of savoury nuttiness and barely there spice. Composed, unique, delicious. Unreal wine, for me. (Mike Bennie, May 2018)

Winemaker’s comment: Campbell Mattinson, Mike Bennie & Gary Walsh work together at The Wine Front, & do a great job in presenting a spectrum of views in their own independent tastings. We send them samples separately, & it’s fascinating to read their different opinions. Great stuff!!



CLOSURE: Procork


(Australia, Victoria, Gippsland)

Revision 1; edited by LindsayM on 10/12/2019

Original 1979 planting: one or two barrels per year. Always intense in citrus fruits and powerful flavor. Pronounced minerality. Long palate and long-keeping.

BACKGROUND: Original Estate vineyard; 8,500 vines/HA; small plot cropping at approx. one tonne/acre. Subtle but powerful wine with 100% new oak. Improves over an eight to ten year period.

MARKET POSITION: The last few vintages have been snapped up by the wine trade. The reputation of this wine is growing.

CURRENT VINTAGE: 2016, less than 100 dozens produced. 100% new oak: lightly toasted.

WINEMAKER’S NOTES: Gentle entry with melons & nuttiness. Good underlying acidity with beautiful balance: finishes clean & very long. Will continue to develop for six years plus.


The ‘Premium’ Chardonnay comes from vines that are now 35 years old and this feature provides the wines with great structure, finesse, length and complexity. In the middle of the palate there is excellent ripeness that is expressed in melon and peach flavours that extend through to a harmonious balance of fruit, fine structure and subtle oak. This is one of a series of Premium Chardonnays that continues the line of the highest quality.

CRITIC'S REVIEWS: Huon Hooke, May 2018: The wine is light and delicious on the palate, with soft, fruity flavour and appealing lightness of touch. Medium persistence and tidy balance, then a clean finish. A fruit-accented style, which is quite delicious and totally different to the Estate wine of the same vintage.

OVERALL RATING: winery: 96.


AVAILABILITY: Limited: less than 100 dozens produced.

CLOSURE: Procork

ALCOHOL: 13.2%


(USA, California, Napa / Sonoma, Carneros)

Revision 2; edited by joraesque on 10/10/2019

Winery Notes:
"Powerful bouquet of jammy blackberries, plum, pomegranate with a hint of currant. Intense and meaty, but very well rounded palate. A classic Pinot Noir, beautiful acidity, great structure and continues to open.
Hand-harvested and whole cluster pressed, this remarkable wine is aged 15 months in neutral oak barrels to allow the fruit to show its full potential and rested 1 year in bottle before release."

(New Zealand, South Island, Otago, Central Otago)

Revision 1; edited by LindsayM on 10/10/2019

About The Wine

This may be the second tier Pinot Noir from the Burn Cottage team, but in terms of quality, it could be many producer's flagship.

Over half of the fruit comes from the Burn Cottage vineyard, with the balance supplemented by fruit from the Northburn and Mark II vineyards.

It's picked quite early for fineness and detail, it's a 'prettier' expression of Otago Pinot Noir than is typical to see.

The fruit was harvested by hand between 29th March and 7th April 2016, coming in with an average Brix of 22.4. The blend includes clones 777, 667, 114, 115, 10/5, Abel, 943, Cl5, Cl6, 828 and MV6, coming from three vineyards: Burn Cottage Vineyard (57%); Northburn Vineyard (8%), and Mark II Vineyard (35%).

The fruit spent an average of 21 days in the fermenter. The wine has bright aromas of cherry, wild strawberry and florals, complementing the spice and savoury complexity. On the palate the wine is supple and elegant, and fine tannins extend through the long finish.

Blend : Pinot Noir (100%)
ABV : 12.50%
Closure : Cork
Drink Until : 2022
Bottle Size : 750ml

(France, Rhône, Southern Rhône, Muscat de Beaumes-de-Venise)

Revision 1; edited by LindsayM on 10/10/2019


History:Pliny the Elder refered to this wine in his "Natural History”, but it was not until the 17th century that it was to become famous through the importation of the muscat grape variety, from which the Vin Doux Naturel is made (AOC since 1945).

Soil:Sandy marl to the south and argilo-calcareous to the north.

Grape Variety:Small berried muscat.

Age of the vines:35 years.

Vinification:Direct pressing of grapes harvested by successive passes with a minimum natural sugar content of 252g/l , a cold fermentation takes place on the fine lees in stainless steel tanks until at 11% residual sugar remaining, it is stopped by the addition of neutral alcohol (mutage).

Ageing:In stainless steel tanks and in the bottle.

Yield:30 hl/ha.

Tasting Notes
Colour:Clear golden colour with attractive brightness.
Bouquet:White peach, quince and exotic fruit aromas. Final note of honey and candied fruit.
Palate:Starts out full and fresh, with final warm, rich notes of candied fruit.

Matching Food and Wine:
Drink as an apéritif
Iced melon with Muscat
Exotic sorbets / Peach gratin

Serving Temperature:8° to 10°.

Best enjoyed within: 1 to 5 years.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 10/10/2019

Now into its ninth release, the 2015 Last Straw is our venerable and distinctive 100% Marsanne. This sweet wine is inspired by the fabulous vin de paille of France’s Rhone Valley.
Tasting Note
A delicate wine on the bouquet but one that dances across the palate. Luscious fresh stone fruit and pear intertwine with oak to great success. The wine is lifted by a lick of acidity. Pleasing and complex, with a dry finish.
Food Matches
The freshness of this sweet wine loves fruit based desserts, think of the Australian icon - Peach Melba - for inspiration. Alternately, it will serve equally well as an aperitif - saltiness is its perfect counter point -try Manchego with quince paste, green olives, fried whitebait or salt cod fritters.
Wine Making
Vin de paille refers to a traditional method of obtaining concentrated sugars and flavours by laying harvested grapes on straw mats where they are left in the sun to dehydrate.
Select bunches from the low yielding 2015 vintage were air dried for six weeks before being crushed and pressed. This unfermented juice is then transferred into a new 500 litre French oak barrel for fermentation and maturation until bottling.
Harvested:. . . . . . . . . .
Maturity at Harvest:. . . . .
Maturity at Crushing:. . . . .
Yeast type:. . . . .
Time on lees:. . . . .
Oak Treatment:. . . . . . . .
Bottled:. . . . . . . . . . . .
Residual Sugar:. . . . . . . .
April 2015 14.5° Baumé 19.0° Baumé Natural
3 months
100% new French oak September 2015
Up to 5 years
117 g/L

(South Africa, Coastal Region)

Revision 1; edited by king-bing on 10/10/2019

25% Chenin Blanc, 16% Grenache Gris, 15% Grenache Blanc 15% Roussanne, 11% Marsanne, 10% Semillon, 5% Viognier and 3% Colombar


Revision 1; edited by Baller Wines and Bourbon on 10/9/2019

(Australia, South Australia, Mount Lofty Ranges, Clare Valley)

Revision 1; edited by LindsayM on 10/8/2019

Winery Tasting Notes. 04/05

Golden Honey

Fresh and somewhat grapey, with a lovely rich honeysuckle note, as much floral as sweet

A striking, viscous texture on entry, very fresh, soft yet supportive acidity, more sweet florals and fruit. The mid-palate is again rich and full, with good intensity of flavour. The acid structure is very slightly rough, which I like as it adds some complexity and interest to what is a sweet and slightly spirity wine. In style, it’s far from your regular botrytis-affected “dessert sticky” wine, both lighter and fresher, and more obviously alcoholic.

(Netherlands, Gelderland, Achterhoek)

Revision 1; edited by bertvdels on 10/8/2019

Cuvee Kasteel Huis Bergh is een fruitige rode wijn, jong, kruidig. Voor op het terras, lichte gerechten en Aziatische keuken.

(Australia, Tasmania, Southern Tasmania)

Revision 3; edited by LindsayM on 10/7/2019

Notes from the grower and winemaker, Max Marriott...
From the Tinderbox Vineyard, a tiny 2ha east facing plot on a cool combination of mudstone, dolerite and scoria. Lots of maritime influence from the d'Entrecasteaux Channel.

Cropped at less than 1kg/vine and managed organically. Picked in March, 50% whole bunches, fermented wild on skins for 18 days with a combination of punchdowns and pumpovers. Pressed, settled and racked clean to a neutral barrel, wild malo, 6 month elevage. Perfume, typicity, structure. One barrel only.

The Pinot incorporates 115, 114, 8048 and Mariafeld clones from all three blocks at Tinderbox.
Fifty percent whole bunches, combination of pumpovers and punch downs, on skins for 18 days, then pressed, settled, and racked to an old barrique. Wild malo, no fining, xflow filtered. Perfume and purity and, most pleasing of all, typicity.

2018 Anim Pinot Noir Tinderbox Vineyard Sourced entirely from the Tinderbox vineyard, this single site pinot is a conversation in place and farming as much as it is winemaking and style (though, naturally, they are all nterconnected). Here, the mantra is typicite-that wonderful French notion of something "true to type". whether it be pinot, croissants or epoisses. It appears the skin tannins in the pinot at Tinderbox ripen quite early, and crop levels dictate oodles of concentration and flavour, allowing the fruit to be picked at a physiological ripeness rather than a sugar ripeness. Medium bodied, balanced, fresh, perfumed, complex and inherently age-worthy pinot at 13% alcohol.

(Australia, Tasmania, Southern Tasmania)

Revision 1; edited by LindsayM on 10/7/2019

WINES 2019 Anim Field Fizz Clarence House Vineyard
Winemakers like to experiment, invent and investigate, Over the last decade, old has become new. Traditional methods and wines have been explored, particularly more rustic, cloudier, interesting interpretations, setting new trends in the process. The “Pet-Nat” (petillant naturel) is such a phenomenon and, naturally, we've had a play. This modern expression of the "ancestral method" takes young wine that's still fermenting and allows it to finish in bottle.

(France, Rhône, Northern Rhône, Hermitage)

Revision 1; edited by LindsayM on 10/7/2019

Ivory capsule. 100% whole bunch (Faurie does not own a destemmer!) The Gréffieux vineyard sits immediately below le Méal. Here the vines were planted by Faurie’s great-grandfather in the ’20s and ’30s. A minuscule amount of this wine (50-100 dozen) is made each year, depending on the size of the harvest. We do very well to get the allocation that we recieve. As the name suggests, this comes from vines with their roots in both the le Gréffieux and les Bessards terroirs on the Hill of Hermitage. Les Bessards borders both le Gréffieux and le Méal, sitting to the west of both these terroirs. The Gréffieux component comes from the rockier (granite) seam of this vineyard and brings juicy, perfumed fruit which partners so well with the more structured, mineral-etched fruit of Bessards. Bessards is a steeply terraced hillside vineyard with a southwestern exposure; the soil is sandy gravel over granite bedrock. This terroir delivers both structural muscle and aromatic purity. The 2016 blend comes in at 60% les Bessards and 40% le Gréffieux, and the winemaking is the same as always: 100% whole bunch ferment in an old wooden vat; 18-21 day vinification, aged in used oak, this year one 600 litre demi-muid and one 228 litre used barrique. The wine is not fined and is bottled by hand.

(Australia, Western Australia, South West Australia, Pemberton)

Revision 1; edited by LindsayM on 10/7/2019

The Tete de Cuvee is always released a year after the estate pinot from the same vintage. So one could say that the pinot is the preview to the Tete. I like to look at it like that. To give this release some context, the 2017 Pinot was a fine a silky affair, with Pemberton fruit that straddled a Tassie/Yarra fence in terms of supple and juicy, pink fruit characters.

Needless to say, incredibly drinkable, delicious and much loved. The Tete is without fail, richer (owing to lower yielding vines), more brooding and darker in colour. This release is no exception. Here there is charcuterie, black olive and charry spice around the edges of the red cherry fruit, the depth and complexity on the palate telling us we’re in serious pinot territory. The length, as ever, pulls away through the finish and gallops like a thoroughbred on Melbourne Cup day. I hope you’re decanting your Tete de Cuvee - the young ones like several hours prior to serving, you won’t regret it.

(Australia, Victoria, Central Victoria)

Revision 2; edited by LindsayM on 10/6/2019

Having made wines from Graciano since the mid 1960s, and Tempranillo the mid 1990s, we have decided to bring these two Spanish varieties together.

This is a classic Rioja blend from northern Spain utilising a percentage of Graciano to deepen the colour and add another dimension of flavour to the Tempranillo.

Aromas of plum, dark berries and spice. Medium bodied style and savoury flavours will be best enjoyed with a paella, BBQ or a wonderful with slow cooked lamb shoulder.

Vineyard Region: Victoria
Wine Analysis: Alc/Vol: 14.5%
Colour: In the glass this wine is a vibrant purple colour.
Aroma: Aromas of plum, dark berries and spice.
Palate: These berries characters follow through to the palate, which is medium bodied, with savoury and subtle earthy flavours, and fine grained tannins.

Peak Drinking: Until 2023

Recommended food pairings:
The medium bodied style and savoury flavours of this wine render it quite versatile to a range of dishes. A paella incorporating spicy chorizo, olives, capers and anchovies would be lovely, or rack of lamb with an olive tapenade and rosemary coating, served with artichokes and eggplant. Also, this wine would be a wonderful with slow cooked lamb shoulder incorporating herbs such as thyme, sage, oregano and rosemary.

Growing Conditions:
The Tempranillo (75%) grapes were grown at our Banksdale and Heathcote vineyards while the Graciano (25%) is grown at our Milawa property. The fruit was harvested from early March to early April.

Winemaker: Geoff Alexander

Winemaking notes:
The Graciano spent 12 months in older French oak, while the Tempranillo was unwooded to retain as much fruit aromas as possible. It was bottled with an alcohol of 14.5%, a pH of 3.49, and an acid level of 6.6 g/L.


(Australia, Victoria, Central Victoria, Heathcote)

Revision 1; edited by LindsayM on 10/6/2019

This Montepulciano is an innovative varietal that we are trialling at our Cellar Door. The wine has been developed in the Brown Brothers ‘Kindergarten Winery’ – a mini winery focused on small batches of new varieties and different wine making techniques. The 2017 Montepulciano is an elegant, medium bodied style of wine that can be enjoyed now or cellared in the short-term (3 to 5 years) for further development.

Vineyard Region: Heathcote
Wine Analysis: Alc/Vol: 13.5%

Colour: In the glass this wine is a bright magenta hue.
Aroma: Aromas of mixed red and black berries and integrated fruit and spicy notes.
Palate: The palate is savoury with very fine in tannins.
Peak Drinking: Until 2023

Recommended food pairings:
A wide array of traditional Italian dishes such as tomato-based pastas and spicy pizza. Or why not try it with smoked lamb cutlets and roasted Mediterranean vegetables. It is also a fantastic combination with lighter washed rind cheeses.

Growing Conditions:
The Montepulciano grapes used to make this wine were grown at our own Heathcote vineyard in Central Victoria. The fruit was harvested in early May at a baumé level of 13.8.

Winemaker: Cate Looney

Winemaking notes: To retain the fresh aromatics of the Montepulciano the wine was stored in stainless steal only. It was bottled with an alcohol of 13.5%, a pH of 3.53 and an acid level of 6.2 g/L.

(Australia, Tasmania)

Revision 1; edited by LindsayM on 10/6/2019

1500 bottles produced

Tasting note
Lifted red liquorice and sour cherry aromas balanced with an elegant and balanced palate. Enjoy now or cellar for up to 6 years from now.

The Research Series are experimental wines, allowing our winemakers to trial new techniques in both the vineyard and the winery.

For this first release we used a combination of 50% experimental vineyard fermentation and 50% whole bunch fermentation in the winery. Unfined and unfiltered. The French oak barriques used in maturing this wine provide structure and intensity while being perfectly integrated

Growing Conditions:
Pinot Noir has its origins in the rolling chalky hills of eastern France where it is responsible for the region’s famed red wines. It can be a temperamental and frustrating variety, even in hometown. Ripening early and low yielding, it is susceptible to excessive heat and cold and prone to large clonal variations. Pinot Noir is very sensitive to overcropping and vines with excessive bunch numbers struggle to ripen their grapes.

Winemaker: Tom Wallace

Winemaking notes: T
wo separate techniques were used this vintage. First was a 100% whole bunch ferment using carbonic maceration. After five days the bunches were squashed by foot to release more juice for fermentation. This provided a balance of lifted red berry fruits and earthy notes. Second was a parcel of Pinot Noir that fermented entirely in the vineyard amongst the vines, truly wild and untouched. Once dry, the ferment was pressed off to barrel using a basket press. Malolactic fermentation and maturation took place over 9 months in French oak barriques with mainly second and third use barrels. It was bottled with an alcohol of 13.0%, a TA of 6.0g/l and a pH of 3.45.

Recommended food pairings: Serve with cranberry and pecan stuffed roast turkey, bok choy and juniper-infused red wine jus. Or for something a little different try whole pan-fried Murray cod in a Szechuan and garlic marinade

Vineyard Region: Tasmania
Wine Analysis: Alc/Vol: 13%
Colour: The wine shows a vibrant crimson purple colour.
Aroma: The nose is very pretty with lifted raspberry, cherry and subtle clove spice.
Palate: On the palate, the wine is elegant and balanced with the red berry fruits melding seamlessly with fine-grained tannin.
Peak Drinking: Until 2025

(Spain, Valencia, Alicante)

Revision 1; edited by LindsayM on 10/6/2019

Mature balsamic fruits and woodiness with very typical varietal dates, some earth and just a general sense of old-school charm (and not mucked up by oxidisation and VA).Straw, morello cherry, brilliant mature acidity really runs and is juicy/salivatory, with slightly chesnutty-rancio-wood … quirky and yummy." Importer's Note

(Spain, Valencia, Alicante)

Revision 1; edited by LindsayM on 10/6/2019

Raspay Reserva

It was the dinner wine in honor of H. M. King Juan Carlos I of Spain in his first official visit to the city of Alicante in 1976, hence the presentation feature that remains today. It is made in small batches in a traditional way and then aged in old oak barrels and bottled packaging long time.

Varietal: Monastrell

​Vintage: 2012

Alcohol: 14% vol.

Aging: 24 months in American oak barrels semi old.

Tasting: It has an intense aroma, fruit jam, old wood; It is smooth in the mouth, round, ripe, hints of old wood and spices, ripe, tasty fruit.

Gastronomy: is an excellent complement to lamb meat, stews, rice with meat or vegetables, meats or roasts.

Awards and citations: TWA scored 90+ points Robert Parker in 2018.

(Australia, South Australia, Fleurieu, McLaren Vale)

Revision 1; edited by LindsayM on 10/6/2019

The Name
Twenty Eight Road acts as the eastern boundary of the Osborn vineyard and the d'Arenberg winery. Most of the grapes for this wine are sourced from a 3.6 acre block of bush vine Mourvèdre that runs parallel with the road. The vineyard was planted in 1918 by the first and second generations of the Osborn family.

The Vintage
Above average autumn rains set the vines up well. There was some heat during flowering which reduced crop levels, but with no ill-effects on quality. There was some more warm weather in January as the reds were going through verasion, this did no damage, but did encourage an early start to vintage. The day time temperatures were mild through out ripening with mild to cool nights. 2010 was a very strong vintage in McLaren Vale with the reds in particular showing excellent varietal characters and balance.

The Winemaking
Small batches of grapes are gently crushed and then transferred to open fermenters. Foot treading is undertaken two thirds of the way through fermentation, the wine is basket pressed and transferred to a mixture of old French oak to complete fermentation. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.

The Characteristics
Even a crazed masterchef would not think to combine blood orange, redcurrant, iodine, oregano and rosewater but these are some of the heady aromatics and exotic flavours that we perceive in this intoxicating wine. As it develops we will see even more layers of complexity in the form of game, cured meats and new leather. The palate is pleasantly medium bodied, displaying a beautiful restraint that allows all of these flavours to share the spotlight. The tannins are slightly cedary. They engulf your mouth leading to a very pleasant mouthwatering finish. This wine screams out to be enjoyed with wild duck saucisson on your new chesterfield.

(Australia, South Australia, Barossa)

Revision 1; edited by LindsayM on 10/6/2019

Medium garnet in colour. A lovely fragrant nose of cherry, strawberry, green peppercorn and spice. The medium bodied palate is packed with bright red fruits, followed by soft tannins and peppery spice, all working in harmony with wonderful texture and mouthfeel. Immediately enjoyable, but will develop beautifully over the medium term.

(Australia, South Australia, Barossa)

Revision 1; edited by LindsayM on 10/6/2019

The Vineyard
The Grenache, Shiraz & Mataro components for this wine have been sourced from 3 different vineyards in the North and North Western sub regions of the Barossa Valley. Each vineyard is assessed on its own merits and picked when the berries are packed full of flavour.

The Winemaking
This GSM is a blend of 80% Grenache, 15% Shiraz and 5% Mataro. Each parcel of fruit is fermented and matured separately in the winery. We use traditional techniques of open fermentation, hand pumpovers and basket pressing for each component. The Grenache ferment has around 15% whole bunches & undergoes a wild fermentation to give a complex, savoury character to the wine. Each parcel is then matured separately in seasoned French Oak Hogsheads for 18 months. Finally, the barrels of each component are assessed and then blended prior to bottling without fining or filtration.

Tasting Notes
Medium garnet in colour. A lovely fragrant nose of cherry, strawberry, green peppercorn and spice. The medium bodied palate is packed with bright red fruits, followed by soft tannins and peppery spice, all working in harmony with wonderful texture and mouthfeel. Immediately enjoyable, but will develop beautifully over the medium term.

(Italy, Tuscany, Chianti, Chianti Classico DOCG)

Revision 1; edited by joraesque on 10/6/2019

We all adore a nice Chianti Classico and especially a noted example (from a top vintage) that’s a mere $15+. In fact, Chianti Classico may be the single most requested wine from the widest segment of the Email List (for the very reason that is pairs with so many occasions, foodstuffs and events - even if that event is simply lounging in the comfort of your own backyard). Whatever the food choice, setting or situation, a top–note bargain Chianti Classico answers the bell like few other red wines.
Today’s subject answers the call with aplomb – it achieves a bargain/high–worth rank that few bottles in Tuscany can claim. Produced by one of the most famous, long-standing and highly regarded entities in Italy (with so many high scores, accolades and critical notes it’s impossible to keep track at this point), the owner/producer also has one of the highest loyalty rates among top-end Tuscan collectors AND consumers.

Basically, this is a win-win that requires little in the way of interpretation, games or other – it’s a great deal on a top bottle of red wine that just about any/every wine aficionado will gulp with appreciation (it’s also BIO/organic and it will age)!

Due to potential importer freak-out, I cannot reveal the name of this wine but it’s among AG’s more admired bargain bottles of 2016 Chianti Classico – I think you’ll like it ;)

(Italy, Veneto, Veneto IGT)

Revision 1; edited by Papies on 10/5/2019

Solera di Famiglia 18-98

“Love drives away pain…” a person told us that March 21st 2001, when we hugged our dad for the last time. Now it was our turn to carry on, with the same enthusiasm he had.

We kept one of the 9 barriques of that Grappa he distilled, his last vintage, and since then we stored every year some batches made the way he used to like.

He loved Grappa from mixed-grape varieties of our land, long aged, strong and harmonious at the same time. To be honest, back then we didn’t share his style since we preferred the young elegance of the singlegrape varieties, but as we grew up we understood he was right

Toni had asked us to produce 9 barrels every year, without ever revealing why he chose this number.

After a thousand conjectures, knowing how superstitious he was, we guessed the hidden meaning: 9 represents a cycle that ends and begins again, as well as the “sonship”. Perhaps it was his way of telling us: “Carry on, I will always be with you”.

Hence we decided to continue with his project, using the “solera” method, thus obtaining a Grappa that cherishes the memory of time.

Giampaolo, Jacopo, Barbara e Andrea Poli

(USA, California, Sonoma County, Russian River Valley)

Revision 1; edited by murphsmurf on 10/4/2019

Winemaking: We kept the freshly crushed grapes cold for 3 days in a tank before allowing fermentation. This cold soak helps to extract beautiful color and the classic Zinfandel flavors. After fermentation the wine was put to a combination of new and once filled barrels. We specifically chose new French and new Hungarian oak barrels for their elegance and unique spice flavors. This wine was aged for 17 months.

Tasting Notes: Gorgeous aromas of crushed Bing cherry, plum spice and molasses followed by delicious flavors of blackberry, clove, and mission rig. This wine shows a remarkable balance of velvety tannins, vibrant acidity, and a truly resonant mouthfeel.

Harvest Dates: Sept 28, 2016
Alcohol: 14.9%
Cellaring: 17 months French Oak & Hungarian Oak, 50% New and 50% Once Used

(USA, California, Sonoma County, Russian River Valley)

Revision 2; edited by murphsmurf on 10/4/2019

Wrong year

(USA, California, Sonoma County, Russian River Valley)

Revision 1; edited by murphsmurf on 10/4/2019

This dark, ruby-red wine greets you in the glass with a bouquet of lavender, lilac and violet. Followed by notes of red currant and blueberry cream. Mirroring its nose, lavender, allspice and blueberry are abundant on the palate. With focused bright acidity, perfectly balanced by soft tannin, this wine is lush and smooth. This wine has the aging potential of up to 10 years.

(Australia, Victoria, Western Victoria, Grampians)

Revision 1; edited by LindsayM on 10/4/2019

The 2017 Mafeking Gold Chardonnay exhibits a bright and lifted nose of lemon sherbet, crunchy Fuji apples and hints of oyster shell. The palate is rich and intense with lemon, lime and pear juice dominating and just a hint of crème brulee. Soft acidity provides balance and direction. This single vineyard wine was barrel fermented in French Oak. 12.5% Alc/Vol. RRP $25

(New Zealand, South Island, Otago, Central Otago)

Revision 1; edited by LindsayM on 10/3/2019


About the wine

Proprietor's Reserve

“We grow our premium Two Paddocks Pinot Noir entirely on our three small Vineyards in Central Otago. In some exceptional vintages, listening carefully, we realize that one of these may have something extraordinary to say in its own right. It is only then that we will make one of these very rare single vineyard wines.” Sam Neill, Proprietor

The First Paddock is our original much loved Two Paddocks vineyard. Planted in 1993, it is now one of the older blocks in Central Otago. Superbly situated in the midst of upper Gibbston, planted in carefully selected Burgundian clone pinot noir vines and meticulously tended. This is a thoughtfully crafted expression of our foundation site.

Tasting Notes

Vintage Comment:

The Two Paddocks 2016 harvest began on the 5th of April 2016. Overall very clean and balanced fruit was achieved from ripening under extended settled warm autumn conditions. After a cool start to the growing season with 18 frost events in 6 weeks, the heat really only arrived after flowering in late December. Rainfall for the entire 8-month growing season of Sept-Apr was low with only 160mm received in total. February was the start of the 'big finish', which saw an average temp of 19C for the month. This flowed into March, April and May, which were all warm, settled and dry. Vintage was extraordinarily compact meaning that all harvesting was over by the 26th of April.

Winemakers Notes:

Sourced from the first twenty-five rows of Clone 5, which was planted in Gibbston at The First Paddock vineyard in 1993. Hand harvested and sorted then a 50% whole bunch indigenous ferment in a dedicated First Paddock French oak cuve. Matured in 30% new French oak with the balance in older wood for an extended 14 months of barrel maturation.

Bright wild flower, spice and dark red fruit aromatics leads to an ethereal mineral derived palate. Showing great tension, drive and persistence.

pH: 3.6 TA: 5.6 g/l Alc: 13%

Proprietor: Sam Neill Viticulturist: Mike Wing Winemaker: Dean Shaw

Bottled: March 2017 Production: 400 x 6-packs Cellaring: Up to12 years

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 10/3/2019

Vintage 2003 was another vintage of extremely low yield this outstanding Shiraz was the result of a warm rowing season which enabled the fruit to fully ripen over an extended period picked at 13.9 Baume, the fruit was tank fermented for six days then barrel fermented in new dargaud and Jaegle and AP Johns American oak Hogsheads followed by a further 14 months maturation in Oak

The nose shows complex fruitcake, blackberry, blueberry, spice and pepper notes with sweet Vanilla oak. The palate is soft and round with firm tannins and plummy fruit finishing with white pepper and spice flavours

(Spain, Galicia, Ribeira Sacra)

Revision 1; edited by LindsayM on 10/3/2019

At 400-450 metres' altitude, Miexeman is a 1.2 hectare plot of very old organically grown vines from a 'two-faced' vineyard: the larger part is relatively coolly oriented slate facing south-east; the other is warmer iron-rich granitic soil facing south-west. This 'heritage vineyard' was replanted after phylloxera in 1907 by Pedro's grandmother, using remnants of the site's own genetics which survived the pestilence.

The grapes are foot-trodden, 40% whole bunch, 16 days maceration on skins and stems after wild yeast fermentation in open foudre. Very gently pressed, then aged 6 months in foudre and another 12 months in French barricas.

High, wide and open, the fragrant nose of wild cherry blue bell, rose thorn and balsalm is in a classic MencÌ_a 'agrodulce' register: sweet-and-sour, and really elegant. There's also tuberose, moss, cold damp slate and a whip of granite. The agrodulce repeats in the mouth, as a rim of tannin-acid organises the gently plush, open, amenable fruit, laced with samphire-like salted herb high note. A gorgeous, ever-so-slightly generous Ribeira Sacra, thanks to the warmth of the 2015 ripening season. It's gently earty and bright as the sky. A bill-steel cold dark tea line faithfully tells the black slate.

(Portugal, Douro)

Revision 1; edited by LindsayM on 10/3/2019

Quinta do Vallado Vallado Touriga Nacional

Very concentrated, with balsamic oak notes, red fruit and violet aromas.
Sweet, round and matured and silky tannins, very balanced, with a long fresh finish.

The grapes were vinified in the new winery in temperature controlled stainless steel vats, each holding a maximum of 5 tons of grapes, with scheduled remontage.

100 % Touriga Nacional.

The wine underwent malolactic fermentation in their original storage stainless steel tanks and was then racked into 225 litre French Oak barriques where it stayed for 16 months.

Francisco Olazabal & Francisco Ferreira

(Spain, Andalucía, Málaga)

Revision 1; edited by LindsayM on 10/3/2019

TELMO RODRIGUEZ ‘MR’ Mountain Wine 2012
The wine is fabulously pure, intense and long: golden-smelling, brimming with blossom, and edged with marmalade - all underpinned by fresh honeycomb and shale minerality. Full and soft, with fine acid providing drying cut at the finish, MR is not especially sweet, and has superbly complex texture with prominent expression of the soft brown slate soil.

(USA, California)

Revision 1; edited by alexparr on 10/2/2019

2018 Vin Gris
Birichino does not endeavor to deceive wantonly. One can’t deny, however, that wines often reveal traits which seem strikingly at odds with their visual or aromatic plumage. Such is the case with the 2018 Vin Gris. Coral or pale salmon perhaps best describes the tint, suggesting a gentle, delicate, wispy rosé in keeping with the gentle, delicate sensibilities of the house’s founders. The initial scent, as well, might lead one down the primrose path of frivolous expectations, effusively perfumed as it is of flowers and Asian fruits. 2018 has proven, however, a rich, dynamic, but never fatiguing vintage, confounding the notion of a balanced, gulpable rosé as necessarily light and ethereal. This added density likely derives from a larger than normal percentage of fruit from old vines. Mourvèdre from the sandscape of Contra Costa County, the entirety of our allotment of cinsault from Bechthold Vineyard [the oldest such vineyard on Earth, planted in Lodi in 1886] and George Besson’s old vine grenache, together comprise 30% of the blend, an extravagance rendering allusions to Bandol not entirely ridiculous. Fermentation proceeds naturally in a single tank, each successive component being added to the accumulating whole until the final blend arrives as if by magic at its pre-imagined constitution.

Source: Winery web site

(New Zealand, South Island, Otago, Central Otago)

Revision 1; edited by LindsayM on 10/2/2019

About the wine

The flagship from Two Paddocks – an organically grown barrel selection from the estate properties. In 2017 this wine was produced from the four Neill family Central Otago vineyards. These small sites are high-density planted in a range of clonal material cropped to under 5 Tonne per hectare with most vineyard practices carried out by hand. As in the vineyard, the wine is hand crafted using traditional methods including a 25% whole bunch, indigenous fermentation and hand plunging. Maturation is in French barriques for 10 months, using a mix of older and new (20%) barrels.

Bio Gro Logo8
Tasting Notes

Vintage Comment:
After a very mild winter the soil temperature at the beginning of Spring was warmer than usual resulting in a solid growth start with reasonable bud burst conditions. The fruit set (bunch formation) was in the first week of December and was relatively consistent. This set up a reasonable and balanced crop load across the vineyard blocks. After this period ‘The Wind’ started and was relentless until the start of March, when thankfully the more typical warm and dry late summer weather patterns of Central Otago were experienced until harvest in April.

Winemakers Notes:
Hand harvested, 75% de-stemmed and given a 7 day pre-fermentation cold maceration to extract colour and aroma. After an indigenous fermentation, with a single plunging per day, the wine was given another 5 days post fermentation time on skins. Wine is then transferred to 1-4 (20% new oak) year old French medium toast barriques for a 10-month maturation, before racking and bottling.

Estate Vineyard composition: 38% The Fusilier - Bannockburn, 29% - The Last Chance – Earnscleugh (Alexandra), 29% The Red Bank – Earnscleugh (Alexandra) and 4% The First Paddock – Gibbston.

Scotch thistle, redcurrant spice and aromatic highland herbal and spice aromas on the nose, gives way to an intriguing textural, flowing palate. This wine shows great strength intertwined with elegance, depth and poise.

pH 3.56 TA 6.0 g/l Alc 12.5 %

Proprietor: Sam Neill Viticulturist: Mike Wing Winemaker: Dean Shaw

Bottled: February 2018 Cellar: 2018 – 2026

Two Paddocks Pinot Noir 2017

(New Zealand, South Island, Marlborough)

Revision 1; edited by LindsayM on 10/2/2019

On the nose, the 2016 vintage shows fragrant fresh apricots, honeysuckle perfume, hints of melon and mandarin peel notes. The palate is flavoursome and fleshy with a refreshing zingy finish." - Nautilus

Fruit was hand picked and chilled overnight before being destemed and crushed prior to pressing. The racked and clarified juice was then cool fermented in a stainless steel tank using an aromatic yeast. A short period of maturation on yeast lees followed prior to bottling.

(Australia, New South Wales, Hunter Valley, Broke Fordwich)

Revision 1; edited by LindsayM on 10/2/2019

Wine Profile

Our Breaking Ground Range celebrates our focus on innovation pioneering alternative wines and wine styles. We were the first to plant this white variety in the Hunter Valley. Albariño originates from the Galician region of North West Spain. Like the Hunter, this region is classified as warm maritime and its wines are low in alcohol and acid focused, typical of our Hunter Valley whites. The wine is characterized by its high natural acidity, minerality and zesty fruit.

Region Broke Fordwich, Hunter Valley

Vineyard The Home Block, Ceres Hill.

Tasting Notes
Hallmark regional qualities of line and length in the form of refreshing acidity, mid palate texture and saline minerality.

Nose Sea spray, lime zest, lime sherbet

Palate lemon balm, pear, zesty grapefruit

Food Match Recently we walked through Galicia as part of the Camino de Santiago. We drank a lot of Albarino (research, of course) and it went perfectly with all the seafood of the region.

Cellaring Enjoy now as an aperitif. It will develop beautifully over the next 3 to 6 years and live a bit more after that.

Winemakers Notes Small bunches and intensely flavoured fruit with bright aromatics was a characteristic of the 2019 vintage, resulting in beautifully ripe and healthy fruit which we picked in mid January. After minimal skin-contact we fermented the juice in stainless steel tanks using a small amount of solids and wild yeasts. Extended lees contact post fermentation resulted in a textural complex wine.

Alcohol – 11.5 % pH- 3.36 TA - 7.1 g/l

(Australia, South Australia, Mount Lofty Ranges, Adelaide Hills)

Revision 2; edited by LindsayM on 10/2/2019

Albarino 2019

Albariño has its origins in Galicia, Spain and also Minho region in Portugal (where it is known as Alvarinho).

The first vines brought in to Australia actually proved to be Savagnin after CSIRO testing, so this has been a long 10 year wait for us. We are excited and proud to produce the second vintage of the only Adelaide Hills Albariño.

The wine is unique and intriguing with aromas of citrusy lime and stone fruit that lead to a similar palate with mineral complexities and a dry finish. The perfect match to seafood.


Wine Specs
AppellationAdelaide Hills
Harvest Date9/3/18
FermentationStainless Steel tanks
Bottling Date23/4/18
Residual Sugar3.48
Alcohol %12.5

Wine Profile
Tasting Notes
Citrus and lime characteristics with stone fruit on the nose and palate.

Production Notes
Estate grown on our Woodside, Adelaide Hills Vineyard.
Food Pairing Notes
Albariño is a wonderful match to seafood and a delicious partner to Japanese.
350 Doz

Other Notes
Review by Dan Traucki, Wine Writer and Judge - 'THE REAL THING' ALBARINO My first 2019 white wine & what a cracker it is. Aromas of limes & peaches, quite steely, on the palate masses of flavour, some minerality & a smidge of steeliness, very appealing crisp finish. BLOODY GORGEOUS!

(Australia, Victoria, North East, King Valley)

Revision 1; edited by LindsayM on 10/2/2019

Vineyard Region: The Albariño grapes used to make this wine were grown at our Banksdale vineyard at 485m above sea level in the upper King Valley.
Wine Analysis: Alc/Vol: 12%

Colour: In the glass, this wine has a light gold colour, with the slightest tinge of green revealing its youth.
Aroma: It has refreshingly lifted aromas of citrus, nectarine and almond kernel.
Palate: On the palate the wine shows a racy acid that provides a crisp taste and length along with mineral flinty notes and a deep stone fruit flavour.
Peak Drinking: Until 2022

Recommended food pairings: Albariño in northern Spain is traditionally drunk with the local seafood delicacies. This wine is the perfect match for freshly shucked oysters drizzled with a chilli and lime sauce, or pan fried trout fillets with lemon juice, cracked black pepper and rocket salad. It is also quite versatile so a selection of tapas will be sure to delight.

Growing Conditions: The Albariño grapes used to make this wine were grown at our Banksdale vineyard at 485m above sea level in the upper King Valley.

Winemaker: Geoff Alexander

Winemaking notes: The grapes were harvested in late February 2018 at a Baume level of 11.8. This wine was completed with an alcohol content of 12.0%, pH sits at 3.48 and 7.0 g/L acid level.


1 - 50 of 23,775
More results
© 2003-19 CellarTracker! LLC.

Report a Problem