Cook’s Lot Iconique Barrique Rolled Chardonnay 2019
Aged in new toasted French oak puncheons for 24 months and given extended lees contact by modern barrel rolling (they also have a ‘Stirred’ in the range) Cook’s Lot, Iconique […]
Aged in new toasted French oak puncheons for 24 months and given extended lees contact by modern barrel rolling (they also have a ‘Stirred’ in the range) Cook’s Lot, Iconique […]
Stainless steel fermentation for fruit purity. Well regarded local James Manners is winemaker. First Ridge, Vermentino, Mudgee, 2025 Mixed tropical fruit nose dominated by pineapple chunks interspersed with pears, […]
30% put into 300 litre old oak for wild fermentation. Well regarded local James Manners is winemaker. First Ridge, Fiano, Mudgee, 2025 Almond frangipane, honeydew melon, soft white stone fruit, […]
Sourced from vineyards in the Wambuul Valley: Renzaglia’s Bella Luna vineyard in O’Connell, (situated at 780 metres, it was first planted to Chardonnay propagated from cuttings taken from the Canobolas […]
Sourced from the Mount Panorama Vineyard (located on Wahluu, grown at 750 metres) and the original Renzaglia site, the Bella Luna Vineyard (situated at 780 metres) Renzaglia, Wambuul, Cabernet Sauvignon, […]
The Fish, Campbells and Macquarie rivers are all known as Wambuul by the Wiradjuri people. The Renzaglia vineyards lie within the Wambuul Valley. This Shiraz sourced from the Mount Panorama Vineyard […]
Grown by Wallington wines in Canowindra, New South Wales. The Grenache had 100% Whole bunch in the fermentation, with a little carbonic maceration in the ferment mix. Renzaglia, Grenache, Tempranillo, […]
Grown by Paul Baguely at the classy First Ridge Wines in Mudgee, New South Wales from the Coriole clone of Sangiovese. Renzaglia, Sangiovese, Mudgee, 2024 Slightly turbid appearance to the […]
Clones 777 and MV6 sourced from the Patina vineyard from Orange, New South Wales. 15% Whole bunch in the ferment. Held on lees for 10 months. Renzaglia, Pinot Noir, Orange, […]
From the Patina vineyard from Orange, New South Wales. Fermented by wild yeast and then through MLF. Matured on full yeast lees (without any stirring) for several months. Renzaglia, Chardonnay, […]