Gundog Estate Indomitus Rutilus 2024
Total switch up from the 2023. This is now a multi variety blend (while all being from Hilltops). Shiraz (57%) from Hudson, Freeman and Moppity, while the latter provides Tempranillo […]
Total switch up from the 2023. This is now a multi variety blend (while all being from Hilltops). Shiraz (57%) from Hudson, Freeman and Moppity, while the latter provides Tempranillo […]
Matt Burton employs the same winemaking as the 2024: 100% Semillon fruit from Hollydene Estate in the Upper Hunter, Brycefield and Tinkler’s School Block vineyards in the heart of the […]
Stainless steel fermentation for fruit purity. Well regarded local James Manners is winemaker. First Ridge, Vermentino, Mudgee, 2025 Mixed tropical fruit nose dominated by pineapple chunks interspersed with pears, […]
30% put into 300 litre old oak for wild fermentation. Well regarded local James Manners is winemaker. First Ridge, Fiano, Mudgee, 2025 Almond frangipane, honeydew melon, soft white stone fruit, […]
Fruit coming from some of Pokolbin’s older vineyards: Will’s Hill (from the light clay loam of Lovedale) and Tinkler’s in central Pokolbin. 14 months in 100% French oak puncheons (20% […]
Rutherglen is the spiritual home of Durif in Australia, but Calabria steal a little bit of thunder from over the Murray River with consist. Stainless steel ferment, twice daily pump-overs […]
Gundog Estate now introduce the Hilltops wine alongside their usual Canberra Riesling. A fabulous pigeon pair. Gundog Estate, Riesling, Hilltops, 2025 Very pale hue. More depth and richness than its […]
First Ridge’s vines are grown in the high altitude region of Mudgee, NSW at just under 600 metres, where the top soils are shallow, with shale rock and iron stone […]
First Ridge’s Barbera vines are grown at the highest part of their vineyard in Mudgee, NSW at just under 600 metres, where the top soils are shallow, with shale rock […]
Matt Burton from Gundog Estate has created the Indomitus range as a challenge to the norms of winemaking for Semillon and Shiraz. He sticks with the 100% Semillon again for […]