Jansz Tasmania Late Disgorged Vintage Cuvée 2015
Over 7 years aging on lees. A blend of Chardonnay (49%) and Pinot Noir (51%). Partial barrel fermentation in aged French oak for seven months for the base wine. Jennifer […]
Over 7 years aging on lees. A blend of Chardonnay (49%) and Pinot Noir (51%). Partial barrel fermentation in aged French oak for seven months for the base wine. Jennifer […]
The sixth release of the NV (should that be MV?) from Xavier and Lucy Bizot and the Terre a Terra team, using the trademarked “Method Classic.” Comprising Pinot Noir (60%) […]
Chardonnay dominant (68%) over the Pinot Noir (32%). Winemaker Jennifer Doyle (long time Jansz vine whisperer) finished and released this one. Vegan friendly, if that is important to you. The […]
DAOSA (Dedicated Artisans of South Australia) is the sparkling arm of Terre à Terre wines: Xavier Bizot and Lucy Croser. Wine making similar to previous vintages: Cold settled juice in […]
Only made in exceptional vintages. Jansz Tasmania (part of the greater Hill-Smith Family Vineyards) release this in an important gift box so as to protect the wine bottled in the […]
Part of The Organics range, this comes from one d’Arry’s Certified Organic vineyards and shift in naming (Previously The Sensorial Surfer). Biodynamic and Organic viticulture and “Vegan Friendly” winemaking. d’Arenberg, […]
Part of d’Arenberg’s “The High Altitude Hillbillies” range with fruit from Adelaide Hills. A small percentage of the wine partially fermented in older French oak for two to three weeks. […]
Lovely label refresh for this Original from the beloved McLaren Vale winery. d’Arenberg, The Dry Dam, Riesling, McLaren Vale, Adelaide Hills, 2022 Pale lemon in colour with green highlights. Floral […]
oh goodness, finally up over $20 for the RRP ($22 to be exact). This is old vine, bottle matured McLaren Vale OG for silly coin. Basket pressing, foot treading, French […]
One of a pair of Shiraz from Flametree Wines, the other being the Frankland River (from Great Southern). This sees 20-30% whole bunches and whole berries in the ferment, offering […]