d’Arenberg The Mind Palace Sangiovese 2022
Oh goodness. Another label from d’Arenberg. Sangiovese here. Mid priced. Gets the d’Arry treatment: basket pressed and then off to old French oak to finish fermentation and 8 months maturation. […]
Oh goodness. Another label from d’Arenberg. Sangiovese here. Mid priced. Gets the d’Arry treatment: basket pressed and then off to old French oak to finish fermentation and 8 months maturation. […]
Fruit from M&B/Howard Park’s Great Southern vineyard Mount Barrow. Handpicked fruit, natural ferment in French oak barriques, hogsheads and puncheons (40% new, 30% 1 year old, 30% older). Stirred weekly […]
Fruit from M&B/Howard Park’s Great Southern vineyard Mount Barrow. d oak. 15% to 20% whole bunches. 75% barriques (228L) and 25% puncheons (500L) with 25% new. Separate parcels are matured […]
The straight Cab Sauv in the Masterstroke range. Taylors head across the state here, away from their home base in the Clare to renowned red soil of Coonawarra. 6 weeks […]
The Taylor’s Masterstroke range with their tactile labels are a serious inclusion into the line-up, while the back label features a striking image by award winning landscape photographer Benjamin Goode. […]
Rightio, the first of this label was the 2016. But the 2018 is the current release. The front label now features lots of #LittleGoldStickers from global wine shows. The back […]
This is old vine, bottle matured McLaren Vale OG for silly coin ($22 RRP). Basket pressing, foot treading, French oak (new and used) in the d’Arry way. d’Arenberg, d’Arry’s Original, […]
Fruit soaked in skins for four weeks before 18 months maturation in new and one year old American oak. Taylors, St Andrews, Shiraz, Clare Valley, 2021 Deep ruby with bright […]
Cabernet does grow well in the Clare. 18 months maturation French oak, with 30% new, 30% one year old and the rest 2 to 3 year old oak. Taylors, St […]
While Riesling is the undisputed white king in the Clare, the region does have very good Chardonnay credentials. 100% French oak fermented and 14 months maturation in Burgundian Louis Latour […]