Gundog Estate Shiraz 2017
A change in fruit sources for this wine, no longer being excusively sourced from the Dahlberg vineyard in Murrumbateman. The componentry looks like 30% Dahlberg ‘Bests’ clone, 36.5% Dahlberg SA1654 […]
A change in fruit sources for this wine, no longer being excusively sourced from the Dahlberg vineyard in Murrumbateman. The componentry looks like 30% Dahlberg ‘Bests’ clone, 36.5% Dahlberg SA1654 […]
One of the flagship labels under Matt Burton’s Gundog Estate range. Sourced from two prized Hunter Valley vineyards: Somerset and Tinkler’s. Gundog Estate, Rare Game, Shiraz, Hunter Valley, 2017 […]
Matt Burton rolls from strength to strength as a winemaker. Gundog Estate, Hunter’s, Shiraz, Hunter Valley, 2017 9 months in French Oak. This proffers licorice spice and leather over […]
The Gundog Estate still has the 2017 for sale and guaranteed that will have some depth. Give them a call if you’re after the 2018. Made from Cabernet Sauvignon and […]
Matt Burton, Gundog Estate’s winemaker uses this off-dry (43 grams of residual sugars per litre of wine) style to show the versatility of Hunter Valley Semillon. The fermentation is stopped […]
Winemaker Matt Burton pushes the boundaries here of preconception for a Hunter Valley Semillon. Wild fermentation and time on skins, with a hint of residual sugar. Gundog Estate, Wild Semillon, […]
Sourced from the Somerset Vineyard in Pokolbin, “predominately from a 1969 planting, set over an old creek bed that runs through the property.” These sandy soils are highly prized terrior […]
A blend of fruit from selected ‘generous’ parcels…..Matt Burton approaches Semillon here with an eye for drinkability, without compromising regionality. Note: bottle image is 2017, but no livery change. Gundog […]
Gundog Estate are based in the Hunter, but grab fruit from the Canberra district (as per this riesling, fruit from Murrumbateman) and maintain a cellar door presence at Gundaroo, just […]
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 […]