Yalumba The Y Series Shiraz Viognier 2018
Wild fermented and Vegan friendly, this has a little of the Viognier for which Yalumba are so well known. Stainless steel fermentation and maturation only to ensure a smooth fruit […]
Wild fermented and Vegan friendly, this has a little of the Viognier for which Yalumba are so well known. Stainless steel fermentation and maturation only to ensure a smooth fruit […]
The full title is “Preservative Free Wrattonbully White Field Blend.” That’s a long name. Wrattonbully sits just above Coonawarra in South Australia. Made exclusively for Cellarmasters by Gwyn Olsen, winemaker […]
A relative newcomer to the Best’s ‘Concongella’ range, first made in 2015. The fruit comes from two vineyards, one of which was owned and operated by the late,legendary Kim Ludvigson. […]
Yalumba have done more for Viognier in Australia than any other. Their range extends from the surprising quality of entry level gateway Y Series through the one of the most […]
Throw in some petit verdot and viognier for good measure. Kalleske, Moppa, Shiraz, Barossa Valley, 2017 Syrupy, viscous aromas: glazed plums: chocolate ganache, shiny fruits, fleshy stonefruit, musk/bathbombs. Hedonistic […]
With an estimated fruit split as previous years, with 94% Shiraz and 6% Viognier and maturation in older oak. d’Arenberg, The Laughing Magpie, Shiraz, Viognier, McLaren Vale, 2015 Porty raisin […]
4% wild ferment this vintage with 14% of the Viognier fermented in aged French oak. d’Arenberg, The Hermit Crab, Viognier, Marsanne, McLaren Vale, 2018 Dripping with barley sugar and browning […]
Double Gold winner at the 2018 China Wine & Spirits Awards. Same split as previous years with 94% Shiraz and 6% Viognier. 10 months maturation in old French oak. d’Arenberg, […]
A change in fruit sources for this wine, no longer being excusively sourced from the Dahlberg vineyard in Murrumbateman. The componentry looks like 30% Dahlberg ‘Bests’ clone, 36.5% Dahlberg SA1654 […]
TarraWarra Estate have only two rows of each of these vines that were grafted in 2006 to vines planted in 1995. From the excellent 2017 vintage, whole bunch fermentation in […]