Fruit taken from Premier and Grand Cru Aÿ, Mareuil-sur-Aÿ, Avenay, Bouzy, Ambonnay, Verzenay and Tauxières along with 10% Chardonnay from Avize, Villenueve-Renneville and Vertus). Champagne Deutz is now under ownership […]
Champagne Deutz was founded in 1838 by William Deutz and Pierre-Hubert Geldemann. in the Aÿ region of Champagne. Now under the ownership of the Rouzaud family (who happen to another […]
Rêveur….dreamer. Nick Glaetzer takes fruit from the Coal River Valley for this fruit. Glaetzer-Dixon, Rêveur, Pinot Noir, Tasmania, 2018 Deep garnet with a bruise purple edge. Dark and spice driven […]
Keira O’Brien takes fruit from Coal River Valley (in the south) and from the East Coast of Tasmania. Winemaking is described as: “Minimal pumpovers for subtle tannin extraction. Pressed just […]
Dedicated to Allegiance Wine’s Tim Cox’s university friend Iain Pitman, taken way too young with cancer. Fruit from the home base of Tumbarumba, NSW. Allegiance Wines, L’Artiste, Pinot Noir, Tumbarumba, […]
Another label range for the Fourth Wave Wine team. Made by the sure hand of Tim Shand from Punt Road Wines. No added sulphites, wild yeast fermentation, made from old […]
Monocle by Ross Hill Wines out of Orange. Pinot Noir in Orange can be a fickle thing, but here we have a barrel fermented on solids PN Rosé. Monocle by […]
Ross Hill Wines met its main environmental sustainability goal in 2016 of producing carbon neutral wines. became the first wine company to be registered with the Australian Federal Government as […]
Sourced from WCH’s 20+ year old Karri Oak vineyard (adjacent to their Langton winery in Mt Barker) which is planted to a mix of clones. The WCH website has this […]
Domaine A is part of Tasmanian winemaking folklore. Swiss Peter Althaus went hunting for a suitable site and found one in the Coal River Valley outside of Hobart. First planted […]
