Longview Devil’s Elbow Cabernet Sauvignon 2015
Not a lot of Cabernet in the Adelaide Hills. Maturation is 18 months new and old (seasoned) French oak. The feature image is not the Devil’s Elbow near Macclesfield, South […]
Tag Archives: Vegan Friendly Wine
The Natural Wine Co Sauvignon Blanc 2017
From the dependable Windowrie stable, this is The Natural Wine Company, not to be confused with “Natural Wine Co.” out of McLaren Vale. Certified organic label, it hits a niche […]
The Natural Wine Co Shiraz 2017
From the safe stable of Windowrie. No Preservatives added. Available from RAW wine and beer. The Natural Wine Co, Shiraz, Central Ranges, 2017 Sweaty plum, rubber, raspberry muffin, meringue shell, […]
The Natural Wine Co Rosé 2017
From the dependable Windowrie. This is made from Sangiovese grapes that were “harvested in the cool of the night.” Then “only free run juice was used with exotic yeasts for […]
Heartland Wines First Release Malbec 2016
Only six barrels of this were produced. 14 months in French oak. Vegan friendly. Winemaker is the platinum status Ben Glaetzer. Heartland Wines, First Release, Malbec, Langhorne Creek, 2016 This […]
Katnook Estate Founder’s Block Sauvignon Blanc 2017
Not your usual Sauvignon Blanc. This has 21% barrel fermentation in older French oak barriques for seven months. Katnook Estate, Founder’s Block, Sauvignon Blanc, Coonawarra, 2017 Pungent gooseberry and mushy […]
Yelland & Papps Second Take Shiraz 2017
Ramping things up a gear or 3 here: 73% whole bunch into the wild ferment. 14 days on skins before 8 months into French oak, 28% of it new. Friendly […]
Yelland & Papps Second Take Roussanne 2017
Basket pressed into 100% Old French Oak. Wild ferment and 9 months maturation with bâtonnage (lees stirring). Bottled unfiltered. Vegan friendly. The label advises to mix before drinking, like a good […]
Yelland & Papps Second Take Vermentino 2017
Yelland and Papps here have a “second take” here at Vermentino, rather than the bright traditional style they have with their other label. 231 days on skins before pressing. Wild ferment. […]
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