Dalrymple Tasmania Pinot Noir 2022
Dalrymple’s main workhorse Fruit from both ends of Tasmania and a bit in the middle: Pipers River, Coal River Valley, and from the Derwent midlands at Ouse (pronounced “ooze”). Vigneron is […]
Dalrymple’s main workhorse Fruit from both ends of Tasmania and a bit in the middle: Pipers River, Coal River Valley, and from the Derwent midlands at Ouse (pronounced “ooze”). Vigneron is […]
Part of the Hill-Smith Family Vineyards stable. Made for summer. Winemaker is Sam Wigan. Rogers and Rufus, Rosé, Grenache, Barossa Valley, 2022 Pale dusky salmon in hue. All the pink […]
Part of the “Samuel’s Collection” from the consistent Yalumba. Winemaker is Alexey Alon Dumbuay. Vegan friendly. Yalumba, Bush Vine, Grenache, Barossa, 2021 Raspberry and brown spices, rose hip, soft nut […]
Sourced from the Ancestor vines (planted 1889) in the Yalumba Tri-Centenary block. The move to screwcap is welcomed (though the orange wax was funky). Winemaker is Kevin Glastonbury, who may […]
Part of the Distinguished Sites range. Sourced from two blocks of 1949 and 1929 vines in the Yalumba Tri-Centenary block on the valley floor. Fermented in two batches: the first […]
The flagship of the the Heggies range. Fruit from a single block on the high elevation Heggies Vineyard (the 30 year old Block “i”). Made from Bernard Clones 76, 95 […]
The team at Heggies (Hill-Smith Family Vineyards) have the recipe right. Similar winemaking as the previous vintages: Fermented and matured for 11 months in French oak barriques (40% new, 24% […]
The Germans have been mastering the art of residual sugar in Riesling for years, while Australia still suffers from “Oh, I don’t like Riesling, it’s too sweet.” And then you […]
Very smart for the Hill-Smiths to have this 10 Year Museum release of this vital label. Winemaker is Yalumba’s Chief Louisa Rose. Pewsey Vale, The Contours, 10 Year Museum Release, […]
While the original Pewsey Vale vineyard was planted in 1847, this release of the 1961 Block comes from the oldest (modern) part of the vineyard. Handpicked fruit, wild ferment and […]