Hill-Smith Estate Eden Valley Chardonnay 2018
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 […]
Tag Archives: Yalumba
Hill-Smith Estate Adelaide Hills Chardonnay 2018
Part of the greater Hill Smith Family Vineyards family (including Yalumba). Wild ferment with fermentation and maturation in French oak for 13 months with 30% being new, the remainder 1 […]
mesh Riesling 2019
mesh Riesling is the vinous birth child of Jeffrey Grosset and Robert Hill Smith, two Riesling juggernauts who realised that their powers were better together than against the other. mesh, […]
Smith & Hooper Pinot Grigio 2019
Smith & Hooper are part of the Hill Smith Family Vineyards stable (which includes the famous Yalumba) and draw their fruit from Wrattonbully, just north of Coonawarra. The fruit is […]
Hill-Smith Estate Sauvignon Blanc 2019
Part of the the Hill Smith Family Vineyards which includes the Yalumba stable. Wild ferment and partial French oak maturation for 5 months with lees stirring for further complexity. Winemaker […]
Dalrymple Sauvignon Blanc 2018
When I worked in a bottle shop a few years ago, Dalrymple had some of the worst labels on the shelf. Wine was good inside, yet always a struggle to […]
Yalumba The Y Series Chardonnay 2019
Fruit from the major regions of South Australia. No oak, sits on the lees early for complexity. Wild Ferment and “vegan friendly.” Yalumba, The Y Series, Chardonnay, South Australia, 2019 […]
Yalumba The Y Series Viognier 2019
Yalumba have done more to champion Viognier in Australia more than any other winemaker. The “red drinker’s white” does it somewhat of a disservice: whilst it can be powerful, it […]
Yalumba Wild Ferments Pinot Grigio 2019
Wild ferment and “vegan friendly.” This is the second release of the Pinot Grigio in this range. Yalumba, Wild Ferments, Pinot Grigio, Limestone Coast, 2019 Carrying a hue of light […]
Yalumba The Y Series Pinot Grigio 2019
Minimal contact with skins to ensure little colour from the bronze grapes and oxidative handling to drop any lingering hue. Wild ferment and left to rest on solids until ready […]
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