Earthworks Rosé 2023
Part of the Hill Smith Family Estates (also home of Yalumba). No naming of grape varieties. Made by Kiki Han. Vegan friendly if that’s your thing. Earthworks, Rosé, South Australia, […]
Earthworks Riesling 2023
Part of the Hill Smith Family Estates (also home of Yalumba). Often found much cheaper in retail land. The 2024 has just been released, but plenty of this vintage will […]
Earthworks Shiraz 2022
Part of the Hill Smith Family Estates (also home of Yalumba). Often found much cheaper in retail land. Made by Marc Van Halderen. Vegan friendly if that’s your thing. Earthworks, […]
Mumm Central Otago Pinot Noir 2021
The second release of Champagne House G.H. Mumm’s “Terroir Collection” from Central Otago (along with 2023’s very fine Blanc de Noirs). Made by local Central Otago Pernod Ricard winemaker Jamie […]
Terre à Terre Crayères Vineyard Reserve 2020
Flagship red blend from the Bizot’s. This year it’s only Cabernet Sauvignon (78%) and Shiraz (22%). Fruit grown on the 37 million year old soils in the Crayères vineyard, (located […]
Terre à Terre Crayères Vineyard Sauvignon Blanc 2023
The Bizots put a lot of care and attention into making their flagship Sauvignon Blanc but this year sees a slight change. 48% whole bunches pressed into old 600L French […]
Terre à Terre Crayères Vineyard Cabernet Franc 2022
An (almost) straight bottling of the Cabernet Franc (9% Shiraz for spice and seasoning), which only comes in the right years. Fruit comes from the close spaced Crayères Vineyard (1.5m […]
Terre à Terre Crayères Vineyard Cabernet Sauvignon Shiraz 2022
The fifth release of a classic ‘Australian’ blend. Cabernet Sauvignon at 57% and Shiraz at 43%. The close spaced Crayères Vineyard (1.5m by 1.5m) is grown on the 37 million […]
Crittenden Peninsula Chardonnay 2023
Chardonnay fruit sourced from quality sub-regions of Merricks and Mount Eliza,. Whole bunch pressed to 225l and 500l new and used (2 and 3rd year) French oak. Left in the […]
Crittenden Peninsula Pinot Noir 2023
Winemaker is Rollo Crittenden takes hand harvested fruit, cold soaks it for 4 days before starting (natural) fermentation. Pressed off to new and used (two and three year old) French […]
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