Heirloom Vineyards Coonawarra Cabernet Sauvignon 2018
The fruit for this wine was naturally fermented in open fermenters, then basket pressed and matured in 30% new American oak. Part of Heirloom’s “regional” series, seeking to showcase the […]
The fruit for this wine was naturally fermented in open fermenters, then basket pressed and matured in 30% new American oak. Part of Heirloom’s “regional” series, seeking to showcase the […]
Natural ferment. 9 months on lees in a mixture of old and new French oak Di Giorgio Family Wines, Chardonnay, Coonawarra, 2018 Pale lemon gold. Grapefruit and lemon lime citrus […]
Part of the “Samuel’s Collection” range, but you’ll have to work hard to read the label to associate it with said range. Winemaker is rockstar Kevin Glastonbury. Matured for 12 […]
Yalumba aren’t short of wines in their collection (and that’s just the ones that they have as Yalumba, let alone the great HSFV stable), so here we see a new […]
If I’ve interpreted the notes correctly, this vintage sees 100% of the wine to wild ferment (the 2018 was only 40%). Made by Teresa Huezenroeder, 30% of the blend was […]
Sourced from select Eden Valley fruit parcels. 48% fermented in French oak. Wild ferment. Vegan friendly. Made by Teresa Heuzenroeder Yalumba, Chardonnay, Eden Valley, 2019 Pale lemon gold in colour. […]
Sourced from three Eden Valley vineyards. Wild ferment. Vegan friendly. Yalumba, Roussanne, Eden Valley, 2019 Exotic: daisy flowers, vegetable oil, citrus flesh, peppery rocket/arugula. There’s a distinct meaty/briny “chicken chip” […]
Yalumba have several in their Viognier range, and this one sits high. Wild ferment. Vegan friendly. Yalumba, Eden Valley, Viognier, South Australia, 2018 Plenty of varietal apricot with blossoms of […]
LUX VENIT roughly translates to “the light has come.” Old vine Barossa Valley Grenache (88%) and Mourvèdre (12%). Rarely in Australia is rosé making taken so seriously. Wild ferment, maturation […]
The Hill-Smith Estate of the greater Hill Smith Family Vineyards family (including Yalumba). 40% of the blend was (wild) fermented & matured for 5 months in French oak of which […]