Lambert Estate The Prologue Sparkling 2021
Lambert Estate located on the western ridge of the Eden Valley, outside of Angaston. Onsite is a restaurant that grows their own vegies, along with a Retreat for guests to […]
Tag Archives: Pinot Noir
Vinoque Same Same Pinot Blend 2020
Same Same (but different). It’s a catch cry in Vietnam, printed on cheap t shirts that Western tourists buy and lose their shape after the first wash. The name in […]
Heirloom Vineyards Pinot Noir 2020
From Heirloom Vineyard’s “finest Pinot Noir Vineyard” in Kersbrook in the Adelaide Hills. The wine made by Elena Brooks along with Rosie Signer. Natural ferment with 50% whole bunches, basket […]
Plus & Minus Zero Alcohol Pinot Noir 2020
From Fourth Wave Wine and winemaker Corey Ryan, the Plus & Minus wines are “hand-made without the use of any artificial sweeteners, but the “addition of grape skin extract (GSE) […]
Plus & Minus Zero Alcohol Pinot Noir Rosé 2021
Made by Corey Ryan for Fourth Wave Wine, the wines are “hand-made without the use of any artificial sweeteners, but the “addition of grape skin extract (GSE) during the winemaking […]
Dalrymple Cottage Block Pinot Noir 2019
Sourced from the Cottage Block, one of the oldest plots for the Dalrymple home estate. Maturation in French oak (35% new). Vigneron is he of the firm, warm handshake, Pete […]
Dalrymple Tasmania Pinot Noir 2020
This is Dalrymple’s main “blend.” Fruit from both ends of Tasmania: Home vineyards in Pipers River (north east) along with Coal River fruit (from just outside of Hobart in the […]
Taylors Jaraman Pinot Noir 2019
A deviation here in the usual Jaraman paradigm, this release is a sourced from a single region, namely the Yarra Valley. Taylors, Jaraman, Pinot Noir, Yarra Valley, 2019 Upfront and […]
Matthew Atallah Wines Block 1 Cabernet Franc 2018
Matt Atallah snuck this one in with the other recent samples that he sent. From what I understand, it’s no longer commercially available, as such, I’m not going to rate […]
Matthew Atallah Wines Phoenix 8 Pinot Noir 2019
Hand picked and partially destemmed. 25% whole bunch in the fermentation. Sitting on skins for 15 days before being basket pressed straight into barrel. From the higher, cool climate region […]
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