d’Arenberg The Lovegrass Shiraz 2014
One of d’Arenberg’s “Outsiders.” d’Arry have recently just rolled onto the 2015 vintage, this one came out of the cellar stock. d’Arenberg, The Lovegrass, Shiraz, McLaren Vale, 2014 Opens with […]
One of d’Arenberg’s “Outsiders.” d’Arry have recently just rolled onto the 2015 vintage, this one came out of the cellar stock. d’Arenberg, The Lovegrass, Shiraz, McLaren Vale, 2014 Opens with […]
This is d’Arry’s second Mencia release and as Mencia is a grape native to Spain, it’s pronounced “Men-thee-ah.”And very much unlike d’Arry, it’s released within a year of being made! Crazy […]
100% Single vineyard from Mudgee. A few years ago, I wrote a little piece on the region after visiting for the first time. There was a thought then that Chardonnay […]
The fruit for this wine comes from a range of blocks of Shiraz across the Stein vineyard. Hand picked, then fermented in traditional open fermenters. A combination of new and seasoned oak […]
Occasionally, I get caught behind in writing and this is one of those cases. Huntington Estate have just rolled over to the 2014 vintage, but by no means should that […]
Huntington Estate’s Tim Stevens reckons that Mudgee’s winemakers should “go with the tannins, not against them.” Sound advice. Huntington Estate, Shiraz, Mudgee, 2013 At 4 years of age, this current […]
Quite a few bits of bling for this blend from Shaw Estate, including a Trophy at the 2017 NSW Wine Awards. The blend ratio is 77% Cabernet Sauvignon & 23% […]
New look labels for this range from Shaw Vineyard Estate with a soft watercolour watermark motif and repositioned logo. Shaw Vineyard Estate, Winemakers Selection, Cabernet Sauvignon, Canberra, 2015 A deep […]
Sourced from the Dahlberg vineyard in Murrumbateman (New South Wales) located in the Canberra region. Whole bunch (30%), wild yeast fermentation, including 4% Viognier, with 12 months’ maturation in seasoned French […]
An unlikely blend of Cabernet Sauvignon and Riesling from Murrumbateman in the Canberra region. Each parcel was pressed after a moderate time on skins, then barrel fermented to dryness using wild […]