mesh Classic Release Riesling 2017
mesh is a product of two giants of Riesling (Jeffrey Grosset and Robert Hill-Smith) but is released from the Hill-Smith Family Estates stable. Made by living legend Louisa Rose. mesh, […]
mesh is a product of two giants of Riesling (Jeffrey Grosset and Robert Hill-Smith) but is released from the Hill-Smith Family Estates stable. Made by living legend Louisa Rose. mesh, […]
Sugar and acid. Balance and class. From vines planted in 1966, the IRB dryness scale indicator sits firmly in the middle of the spectrum. Chief winemaker Louisa Rose’s signature on […]
A slight departure here as this is just a museum release, rather than a 10 year old as per last releases. Winemaker is long time wine legend Louisa Rose. Pewsey […]
The original Pewsey Vale vineyard was planted in 1847, while fruit for the 1961 Block comes from the oldest (modern?) part of the vineyard. Handpicked, wild ferment and briefly matured […]
The original Pewsey Vale vineyard was planted in 1847 and the label is part of the Hill-Smith Family Vineyards (also well known for Yalumba). Winemaking legend Louisa Rose’s signature appears […]
While Heggies Riesling gets the limelight, the Chardonnay wines are worthy. The flagship of the the Heggies range. Fruit from a single block on the high elevation Heggies Vineyard (the […]
Part of the Hill-Smith Family Estate Vineyards and labels. The Parish range has extended to a number of single vineyards with this fruit coming from the ‘Parish of Forcett,’ in […]
Part of the Hill-Smith Family Estate Vineyards and labels. The Parish range has extended to a number of single vineyards, with this one at Sorell (pronounced Sor-ell, not sorr-awl), around […]
Part of the Hill-Smith Family Estate Vineyards and labels. The original Parish vineyard now has some other land holdings in the stable. This plot comes from Evandale, a tiny hamlet […]
Sourced from the Ancestor vines (planted 1889) in the Yalumba Tri-Centenary block. Last vintage (the 2021), celebrated winemaker Kevin Glastonbury pushed the boat out with a 250 day post-ferment maceration. […]