Gundog Estate Smoking Barrel Shiraz 2023
An extended regional blend with fruit from Freeman’s Hilltops vineyard, the Will’s Hill vineyard in Pokolbin (Hunter Valley) and a parcel of Canberra fruit, Essentially a barrel blend designed to […]
Tag Archives: 2023
Marchand & Burch Mount Barker Pinot Noir 2023
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 […]
CRAMER Pinot Noir 2023
From the team at Fourth Wave Wines. A combination of Nicholas CRAmpton and Aaron MERcer. From the Coppabella and Wondalma vineyards in Tumbarumba NSW. One parcel de-stemmed. One parcel 50% […]
CRAMER Chardonnay 2023
From the team at Fourth Wave Wines. A combination of Nicholas CRAmpton and Aaron MERcer. From the esteemed Coppabella vineyard in Tumbarumba NSW. Hand picked, basket pressed. French oak puncheons […]
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 […]
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 […]
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 […]
Crittenden Peninsula Pinot Gris 2023
Winemaker is Rollo Crittenden ratchets the dial up here. Whole bunch and pressed to recent use oak for natural ferment and sulphured to prevent malolactic fermentation. 9 months ageing on […]
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