Stockman’s Ridge Outlaw Chardonnay 2017
It’s been a while between releases for Stockman’s Ridge of their top tier Chardonnay. Glad I’m not vigneron Jonathan Hambrook’s accountant. Wines are made by the talented Will Rikard-Bell. Stockman’s […]
It’s been a while between releases for Stockman’s Ridge of their top tier Chardonnay. Glad I’m not vigneron Jonathan Hambrook’s accountant. Wines are made by the talented Will Rikard-Bell. Stockman’s […]
Made for “sparkling high teas, live music, and celebrations.” Traditional varieties of Pinot Noir and Chardonnay with short time on lees before disgorging. Stockman’s Ridge, Primrosé Sparkling, Orange, 2022 Pale […]
Previously having an RRP $20, but the team at Fourth Wave Wine have now made this an “On Premises” exclusive. Which means bistros, restaurants and pubs. Made by FWW’s Nicholas […]
Previously this wine retailed at $20, but the team at Fourth Wave Wine have now made this an “On Premesis” exclusive. Which means bistros and pubs. If you want to […]
Part of the Hill-Smith Family Vineyards stable. Made for summer. Winemaker is Sam Wigan. Rogers and Rufus, Rosé, Grenache, Barossa Valley, 2022 Pale dusky salmon in hue. All the pink […]
A change from the 2018 with a move to screwcap and a low shouldered bottle. From a single-site and made from Centurion vines that were planted in 1919 in Light […]
Part of the “Samuel’s Collection” from the consistent Yalumba. Winemaker is Alexey Alon Dumbuay. Vegan friendly. Yalumba, Bush Vine, Grenache, Barossa, 2021 Raspberry and brown spices, rose hip, soft nut […]
Mitchelton are in the central Victorian region of Nagambie Lakes, however they have some vines in the Yarra where this fruit comes from. The blend is Merlot and Cabernet Sauvignon. […]
Foot trod then into tank. Settled cool in stainless steel and juice racked off to ferment (wild). Transferred to a combination of stainless steel and an old French oak barrique […]
A limited release from Briar Ridge and showcasing that the Hunter can do ‘alternative’ varieties well. Handpicked, left on skins for 4 hours before being pressed to old oak. Wild […]