Briar Ridge Limestone Coast Collection Cabernet Merlot 2015
A blend of 60% Cabernet Sauvignon and 40% Merlot. 18 Months French oak maturation. Put together by Gwyn Olsen, chief winemaker at Briar Ridge and Pepper Tree (Hunter Valley based) […]
A blend of 60% Cabernet Sauvignon and 40% Merlot. 18 Months French oak maturation. Put together by Gwyn Olsen, chief winemaker at Briar Ridge and Pepper Tree (Hunter Valley based) […]
Angullong Wine here take advantage of the Orange region’s cool climate to retain natural acidity for freshness. Note: Bottle image is of 2017, but no other change than the vintage […]
The wine takes its name from the Saturno family’s Grandmother: Tarquinia “Queenie” Saturno. 100% Estate fruit and made to be “vegan friendly.” Longview, Queenie, Pinot Grigio, Adelaide Hills, 2019 Carries […]
Certified Organic, the Pig In the House range wines come from the reliable Windowrie Estate in Cowra, Central West of New South Wales. Minimal influence from the winemaking team, the […]
Part of excellent value Silhouette series from Bremerton. Betty & Lu (so named for the nicknames of the Willson sisters) has had a slight update to the livery, losing the […]
Part of the single block range from the reliable and classy TarraWarra Estate. Harvested from a single block and made from one clone of Pinot Noir: D5V12 TarraWarra Estate, I […]
Fruit from the major regions of South Australia. No oak, sits on the lees early for complexity. Wild Ferment and “vegan friendly.” Yalumba, The Y Series, Chardonnay, South Australia, 2019 […]
Yalumba have done more to champion Viognier in Australia more than any other winemaker. The “red drinker’s white” does it somewhat of a disservice: whilst it can be powerful, it […]
Wild ferment and “vegan friendly.” This is the second release of the Pinot Grigio in this range. Yalumba, Wild Ferments, Pinot Grigio, Limestone Coast, 2019 Carrying a hue of light […]
Minimal contact with skins to ensure little colour from the bronze grapes and oxidative handling to drop any lingering hue. Wild ferment and left to rest on solids until ready […]