VICTORIA

Wine

DIRTY BLACK DENIM DOLCETTO NOVELLO 2021
DIRTY BLACK DENIM DOLCETTO NOVELLO 2021

DIRTY BLACK DENIM DOLCETTO NOVELLO 2021

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$33.00
CALYX CLOUD PATTERNS VIOGNIER SAUV BLANC 2020
CALYX CLOUD PATTERNS VIOGNIER SAUV BLANC 2020

CALYX CLOUD PATTERNS VIOGNIER SAUV BLANC 2020

MACEDON + PYRENEES, VICTORIA
PAVLOVA CRUNCH OOLONG
MIN SO2 / SKIN CONTACT / 750ML

Picked early and left on skins for a handful of weeks. By the time it was pressed the wine had finished malo and went straight to old oak old for Nine months. Rich but still acid driven.

From the producer: Calyx wine is produced and letterpress printed by Yuri Zinenko in a small shed surrounded by an acre of vines in Keilor, Melbourne. Everything is done on site, by hand with help from friends and family. Since 2019 I've been printing my labels on a Chandler and Price letterpress. I currently use 170gsm Awagami bamboo paper stock which I mount onto a double sided adhesive. It is then cut down on an ideal guillotine to get press ready. I hand feed and use a rubber-based ink to make the impression. Finally, I die cut the labels to shape and stick them on the bottles. Similar to my wine making it is a constant work in progress. I'm pumped to learn more and hopefully create some exciting new gear and labels in the future. Feel free to get in contact if you want any more info x. Also a huge thank you to Dan at seagull press for sharing your 50 years of printing knowledge.

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$35.00
ARC TILLY PINOT NOIR 2020
ARC TILLY PINOT NOIR 2020

ARC TILLY PINOT NOIR 2020

GIPPSLAND, VICTORIA
SAVOURY NUANCE CRANBERRY
CLASSIC / 750ML

A.R.C is based on a small balanced farm in Gippsland. While their recently planted vineyard matures they're sourcing fruit from carefully selected and managed vineyards in Victoria. The Tilly is a Pinot Noir grown in Dromana. It is a bright Pinot Noir offering notes of fresh cranberries, campari and simmered rhubarb.  

From the Producer: Pinot Noir from Dromana in the Mornington Peninsula. Made predominantly from the Champagne clone our 2020 vintage brings the classic notes of cranberry and the sea together with spice and nuances of oak. Our last “Tilly” Pinot holds a special place in our hearts. Drinking well from now until 2030.

A.R.C or A Random Collection was founded in 2017 after musings and dreams from a previous life working restaurant floors. The vision of working the land, being in touch with nature and living within our means came to life a few years ago after we made the leap from our lives in Sydney and ended up with our very own permaculture farm in West Gippsland Victoria.

As A.R.C started we sourced our fruit from a selection of vineyards predominantly in the nearby Mornington Peninsula allowing us to learn our craft, experiment and further establish our vision for the brand. We firmly believe in ethical farming practices and in early 2020 we were thrilled to be presented with an opportunity to lease 3ha of established biodynamic vines just outside the town of Warragul. This amazing site is perched between the foothills of the Strzelecki Ranges to the south and Mount Baw Baw to the north. Its rich red volcanic soils produce wines of elegance, poise and character. We are delighted to see A.R.C evolve as we continue to understand and learn from this magical site. Our work in the cellar is hands off, preferring not to manipulate the wines and rather let them express their fruit and journey. All wines are wild ferment, not filtered or fined and vegan friendly.

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$37.00
MINIM SHAYS FLAT GRENACHE 2020
MINIM SHAYS FLAT GRENACHE 2020

MINIM SHAYS FLAT GRENACHE 2020

PYRENEES, VICTORIA
LAYERED FORWARD BERRY
EDGY CLASSIC / ORGANIC / 750ML

The Shay's flat is a surging fruit-forward Grenache. The wine deserves a good splash to soften it up and showcase the breadth of what is under the bonnet. Restrained oak has allowed tart berries and an array of other red-fruited classics to shine through.

From the Producer: From the Certified Organic Shay’s Flat vineyard farmed by M.Chapoutier in the Pyrenees, I’m deliriously happy to be working with Grenache again and to wrap my head around a new region! Old, deep Cambrian-Ordovician sandstones and shales through the valley, long weathered and friable with rolling steep hills surrounding the valley. It's a great spot and has a long history with grape farming. Picked for balance, the fruit came in with big ripe red fruit flavours and plenty of natural acids. Often to get that depth of flavour with Grenache it comes with a sacrifice of acid, but here the fruit is farmed well and in the right spot. We handpicked deep into March and esteemed all but 25% of the fruit, fermenting both bunch and berry in one big pot which was wrapped and gassed early to encourage carbonic maceration. Cracking the pot open after 3 days we worked the fruit a little with occasional pump-overs to pull some colour and tannin, with the ferment pressed after 3 weeks total maceration. Moved to seasoned puncheons and barriques for a 10-month rest then bottled in late January of 2021 with a small sulphur addition.

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$46.00
DAPPLED TRADITION CABERNETS 2019
DAPPLED TRADITION CABERNETS 2019

DAPPLED TRADITION CABERNETS 2019

YARRA VALLEY. VICTORIA
BRIMMING TOAST CURRANT
CLASSIC / 750ML

A polished Cabernet Blend that is light on its feet and fruit forward. 18 months in old oak has given the wines a nostaglic spiced edge. Soft, textured and orderly acid - great wine!

From the Producer: Made from the Steels Creek Vineyard and grown by Simon Peirce, this vineyard was planted in 1981 and produces exceptional Cabernet Sauvignon and Cabernet Franc . The blend is 84% Cab Sav and 16% Cab Franc with 20% whole bunches included in the ferment. Its fermented with wild yeast and had 18 months in old French oak barriques.

This variety is one that the Valley used to be widely recognised for and I’ve been wanting to bring it to life for some time. The resulting wine is brimming with bright black currant and blackberry fruits with hints of spice and toast. The palate has soft, textured berry fruits with very gentle tannins and light bright acidity… is certainly isn’t the tannic and oaky beast that Cabernet is often known for. Fantastic winter drinking!

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$38.00
DAPPLED APPELLATION CHARDONNAY 2020
DAPPLED APPELLATION CHARDONNAY 2020

DAPPLED APPELLATION CHARDONNAY 2020

YARRA VALLEY, VICTORIA
BRULEE LINE CITRUS
CLASSIC / 750ML

A lively acid-washed Chardonnay that has lees presence, but not weight. The grapes are hand harvest and whole bunch pressed, leading to a gentle flinty nutty edge with a tidy array of white petals and citrus.

A blend of upper and lower Yarra Vineyards - Clones P58, I10V1 and Dijon clones 76 and 95 - from three vineyards in Steels Creek, Seville and Macclesfield. All fruit is hand-picked and cooled overnight, followed by whole bunches being lightly crushed by foot before a long pressing when the un-sulphured juice is transferred straight to oak. The oak is a combination of 80% old and 20% new French Barriques, Puncheons and Demi-Muids. Ferments are allowed to start naturally (wild) and complete with no temperature control. The wine is not battonaged and left on lees for 10 months where some MLF may have occurred, but not encouraged, and SO2 is added when the wine is ready for it. The wine is lightly filtered before being bottled un-fined.

This 2020 rendition is closer to my 2017 than anything else in the past, maybe even slightly more generous. The season produced a beautifully fragrant wine with white flowers and citrus aromas with complex grilled hazelnuts, mille-feuille and hints of flint and smoke. The palate is precise and textured with white stone fruit flavours and citrus mineral line. While absolutely delicious now, as I have seen with the 2017’s this wine will blossom with time and patience.

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BY FARR SHIRAZ 2019
BY FARR SHIRAZ 2019

BY FARR SHIRAZ 2019

MOORABOOL, VICTORIA
SPICE LENGTH ELEGANCE
CLASSIC / 750ML

Shiraz grown on north-facing red volcanic soils, co-fermented with a small amount of Viognier for 19 days before being aged in oak for 18 months. The cool climate shiraz is fruit-forward with a lovely ripe stem spice and silty tannin profile.

From the Producer: Shiraz fruit comes from the original By Farr vineyard, planted in 1994. It lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with 20 per cent left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4 per cent viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20 per cent being new, and is bottled under vacuum.

A powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.

The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.

The region’s environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.

Our vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.

There are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through a red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil’s good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.

The soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world’s best for both varieties.

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$105.00
BINDI DIXON PINOT NOIR 2020
BINDI DIXON PINOT NOIR 2020

BINDI DIXON PINOT NOIR 2020

MACEDON, VICTORIA
DESTEMMED GENTLE HARMONIOUS
CLASSIC / 750ML

An impeccable vineyard, maintained by the owner-operator, Michael Dhillon. Organic practices are implemented but the vineyard isn't certified. The Pinot Noir is fully destemmed and gently fermented in small open-top vats. Bright fruit, balanced acid, a gentle seasoning of oak and a touch of blue suede shoes. 

From the Producer: The Bindi Dixon Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The idea of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor age worthy as our individual vineyard wines. Even when the outstanding Block K vines are older we will continue to declassify sections or barrels from each vineyard and produce this wine.

The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small open vats. The wine spends 11 months in French barrels, of which about 10-15% is new.

‘Bindi’, 50 kilometres north-west of Melbourne in the Macedon Ranges, is the family property of the Dhillon family. Originally purchased in the 1950s as part of the larger grazing farm ‘Bundaleer’, ‘Bindi’ is a 170 hectare farm of which 7 hectares are planted to Chardonnay and Pinot Noir. Fifteen hectares are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bush land and important indigenous grasslands.

The Bindi vineyard is the fundamental focus of our endeavors. Our vineyard and winemaking philosophy is to seek balance and purity in the expression of our various individual vineyard sites and this philosophy is applied to farming and conservation at ‘Bindi’; the preservation of the natural harmony.

Vineyard elevation 500 meters above sea level. Soils predominantly shattered quartz over siltstone, sandstone and clay (Ordovician period sub soils-480 million years old) with some eroded volcanic top soil over clay (Approximately four millions years old). Generally infertile.

Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) though the growing season managing the vertical shoot positioned canopy and hand harvesting

Since 2005 we have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil (opening up the soil for air, moisture and soil applications).

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$72.00
THOUSAND CANDLES GATHERING FIELD ROSE 2020
THOUSAND CANDLES GATHERING FIELD ROSE 2020

THOUSAND CANDLES GATHERING FIELD ROSE 2020

YARRA VALLEY, VICTORIA
BRIMMING BERRY TIDY
CLASSIC / 750ML

Hand-picked Pinot Noir and Merlot, lightly pressed - easy peasy rose.

From the producer: Our primary focus is to ensure that the fruit we grow comes from the healthiest vines, this means our soil has to be in the best possible condition.

The aim is to have an extremely healthy and well-balanced soil. Soil health is achieved through the balance of physics, chemistry and biology. This enables the plants to better access the required water and nutrients, suppress plant pathogens and allow vines to increase their root growth.

Understanding how the soil microbes and ecosystem works below the surface is vital. Having a large and diverse range of beneficial microbes means the system is always in good balance and can better buffer itself against extreme weather conditions such as prolonged hot, dry spells or cold and wet conditions.

This management system has enabled us to not rely on herbicides, heavy pesticides and synthetic fertilisers to grow our fruit. We take a holistic approach to managing the vineyards by looking after the soil, the vines and the under-vine grasses and clovers. We want a healthy and diverse system – not a sterile monoculture that exists in many mainstream, conventional vineyards.

This biological farming approach has lead to the fruit and resultant wines to best express the truth of where they have come from and the influence of the seasons. We continually find that flavours come on early in the fruit, ideal sugar levels balanced with high natural acid.

 

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$30.00
MAC FORBES SPRING RIESLING 2018
MAC FORBES SPRING RIESLING 2018

MAC FORBES SPRING RIESLING 2018

STRATHBOGIE RANGES VICTORIA AUSTRALIA
MINERAL FRUIT TANG RIESLING
CLASSIC / CONVENTIONAL / CONVENTIONAL

A winning combination of youthful Riesling vines grown on pink quartz soils. A whisker of residual sugar balances out the acid line, offering white flower and citrus oil. One glass isn’t enough.

From the producer- A bit of a deviation from our previous iterations, the 2020 Spring is a wine that speaks very strongly of its vintage. Still marked by the bright floral tones we love in this young vineyard, but with a fuller palate of fleshy stone fruits supported by the chalky structure and a creamy acidity reminiscent of Grandma's famous lemon meringue pie.

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LYRES CLASSICO NON ALC PROSECCO CAN 250ML
LYRES CLASSICO NON ALC PROSECCO CAN 250ML

LYRES CLASSICO NON ALC PROSECCO CAN 250ML

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GRANITE HILLS CHARDONNAY 2017
GRANITE HILLS CHARDONNAY 2017

GRANITE HILLS CHARDONNAY 2017

MACEDON, VICTORIA
ZESTY HAY LEES
CLASSIC / 750ml 

From the Producer: The naturally zesty, melon cool climate Chardonnay is softened through some extended development time on yeast lees in tank. This wine is completed by the inclusion of 20% in the final blend, of French oak barrel fermented portion – producing a clean full flavoured style with a soft textured finish. The 2018 vintage is the first vintage to include the new Bernard clones from Granite Hills.

Perched atop the spectacular boulder strewn hills of the Great Dividing Range at an altitude 550 metres, the view over Granite Hills vineyard and of central Victoria beyond, immediately gives you the impression of something quite special.

Cool climate conditions have proven to be the perfect environment for the cultivation of our vines and in providing outstanding wine.Granite Hills’ owner and winemaker, Llew Knight, is a cool-climate wine enthusiast. His winemaking philosophy is to coax the most pronounced flavours from classic varieties using a range of winemaking and oak-management techniques, creating distinctive cool-climate wine styles that are marked by their complexity and ageing ability.

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DIRTY BLACK DENIM SYRAH 2020
DIRTY BLACK DENIM SYRAH 2020

DIRTY BLACK DENIM SYRAH 2020

HARCOURT AUSTRALIA
BUNCHY SPICY FRUIT FORWARD
CLASSIC / MINIMAL SO2 / CHILLABLE

Ripper medium-bodied Harcourt Syrah from the brotherhood, dirty black denim. Early picked leading to a tidy, bunchy, spicy, fruit-forward style. Served chilled or straight from the shelf, yum.

From the producer: Fruit from the Bress vineyard, 65% whole bunch resulting in a light, spice-driven red perfect for this trans-seasonal weather!

 

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$33.00
BEST'S YOUNG VINES PINOT MEUNIER 2020
BEST'S YOUNG VINES PINOT MEUNIER 2020

BEST'S YOUNG VINES PINOT MEUNIER 2020

GREAT WESTERN VICTORIA
FORWARD CHIRPY CANDID
CLASSIC / 750ML / 12.5%

Best's have done an amazing job at putting Pinot Meunier on the map. Meunier has notoriously thin skins, with low pigment (anthocyanins) - the combination of these two characteristics lead to a light bright wine honing into a primary fruit profile. The young vines Meunier hovers on the edge of the rose-red wine spectrum.  

From the producer: Generally used in sparkling wine production, Pinot Meunier is rarely made as a straight table red wine. However, at Best’s, we have been producing small quantities of single varietal red wines from Pinot Meunier since the 1960s, with the vineyards and wines gaining cult-like status (and loyal followers) along the way. Although eminently drinkable now, previous examples of this wine prove that it will age gracefully for many years to come.  Try this, if you can, in 5-10 years time.

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$40.00
LE TIMBRE FLEUR TROPICALE PINOT NOIR SYRAH 2020
LE TIMBRE FLEUR TROPICALE PINOT NOIR SYRAH 2020

LE TIMBRE FLEUR TROPICALE PINOT NOIR SYRAH 2020

KEILOR, VICTORIA
JUICY RASPBERRY CAROB
LEFT OF CENTRE / 750ML

Handpicked and wild fermented as always. A juicy blend of Pinot Noir and Syrah from Macedon. Fermented and aged in old French oak for 10 months. Racked by gravity and bottled in Feb 2021 with no additions except for a whisper of sulphur. Unfiltered and unfined as always. 60 dozen made. Chill me down in warmer weather.

From the producer: le timbre is made in a small shed surrounded by an acre of vines in Keilor, Melbourne, Australia. The wines are made with minimal additions, emphasizing purity of fruit, lively acidity and bright, ripe texture achieved by the use of oxygen and lees contact. Movements are made by gravity and everything is wild fermented, unfiltered and unfined. le timbre currently works with growers who practice a variety of farming methods. Everything else is done on-site by hand with the help of friends and family. The dream is to have a regenerative, mixed farm with a small vineyard from which all fruit is sourced and vinified.

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$35.00
CALYX LEES STORM CHARDONNAY 2020
CALYX LEES STORM CHARDONNAY 2020

CALYX LEES STORM CHARDONNAY 2020

GRAMPIANS, VICTORIA
LEES BRULEE ORCHARD
CLASSIC / CLOUDY / 750ML

Grown just outside of Stawell, Grampians. Organic sprays were applied twice throughout the growing season. Pressed to older French oak with full solids. Lees stirred throughout malo. Aged for Eight months, racked once to bottle. 30ppm SO2, no filtration or fining. Nutty lees, texture and subdued stone fruit.

From the producer: Calyx wine is produced and letterpress printed by Yuri Zinenko in a small shed surrounded by an acre of vines in Keilor, Melbourne. Everything is done on site, by hand with help from friends and family. Since 2019 I've been printing my labels on a Chandler and Price letterpress. I currently use 170gsm Awagami bamboo paper stock which I mount onto a double sided adhesive. It is then cut down on an ideal guillotine to get press ready. I hand feed and use a rubber-based ink to make the impression. Finally, I die cut the labels to shape and stick them on the bottles. Similar to my wine making it is a constant work in progress. I'm pumped to learn more and hopefully create some exciting new gear and labels in the future. Feel free to get in contact if you want any more info x. Also a huge thank you to Dan at seagull press for sharing your 50 years of printing knowledge.

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$35.00
CALYX WINE NEB NOIR 2019
CALYX WINE NEB NOIR 2019

CALYX WINE NEB NOIR 2019

PYRENEES + SUNBURY, VICTORIA
FRUIT TANNIN WARMTH
CLASSIC / 750ML

Fruit sourced from the Lakey Farm in Sunbury and the Malakoff vineyard in the Pyrenees. Equal parts destemmed Nebbiolo and whole bunch Pinot Noir. Cofermented and left on skins for three months before heading to oak. Vibrant acid, floral with a late grip. No filtration or fining and minimal S02. Fruit forward, tannin warmth.

From the producer: Calyx wine is produced and letterpress printed by Yuri Zinenko in a small shed surrounded by an acre of vines in Keilor, Melbourne. Everything is done on site, by hand with help from friends and family. Since 2019 I've been printing my labels on a Chandler and Price letterpress. I currently use 170gsm Awagami bamboo paper stock which I mount onto a double sided adhesive. It is then cut down on an ideal guillotine to get press ready. I hand feed and use a rubber-based ink to make the impression. Finally, I die cut the labels to shape and stick them on the bottles. Similar to my wine making it is a constant work in progress. I'm pumped to learn more and hopefully create some exciting new gear and labels in the future. Feel free to get in contact if you want any more info x. Also a huge thank you to Dan at seagull press for sharing your 50 years of printing knowledge.

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LETHBRIDGE WINES BETWEEN FIVE BELLS NEBBIOLO BLEND 2019
LETHBRIDGE WINES BETWEEN FIVE BELLS NEBBIOLO BLEND 2019

LETHBRIDGE WINES BETWEEN FIVE BELLS NEBBIOLO BLEND 2019

LETHBRIDGE VICTORIA
LIGHT AROMATIC PUNCH NEBBIOLO
LEFT OF CENTRE / 12.5% ALC / 750ML

A lively drink. Light in weight, but room filing aromatics. It is predominantly Nebbiolo, with a pinch of Pinot Noir, Aglianico, Nero D’Avola and Sangiovese.

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$33.00
SORRENBERG SAUVIGNON BLANC 2019
SORRENBERG SAUVIGNON BLANC 2019

SORRENBERG SAUVIGNON BLANC 2019

BEECHWORTH VICTORIA
TACTILE FLINT MELON
CLASSIC / ORGANIC BIODYNAMIC / 750ML

Sorrenberg has championed the balance of texture and aromatics in their iconic Sauv/Sem blend. To achieve this balance, the Sauvignon blanc is left on skins for a handful of hours before being pressed to ferment in predominantly larger format oak. It is also aged on lees to further build complexity and texture. In the glass expect green pears, flint, lees weight and moreish acidity. 

From the producer: This wine comprises of 80% Sauvignon Blanc and 20% Semillon. Most of the Sauvignon Blanc fruit had 8 hours skin contact prior to pressing. The Semillon component is crushed and pressed immediately after picking. This wine was 100% barrel fermented with predominantly larger barrels used. All went through natural yeast fermentation. The extended lees contact helps fill out the middle palate and gives this wine the extra dimension it is known for. The nose of the 2019 Sauvignon Blanc/Semillon is showing a combination of Meyer lemon, grapefruit and a hint of kiwifruit and green pear. These fruits follow on to the palate with a freshness combined with refined acid creating a minerally, well-rounded finish. Cellaring potential 8 years.

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$46.00
TRISKELE PINOT NOIR 2020
TRISKELE PINOT NOIR 2020

TRISKELE PINOT NOIR 2020

KILMORE, VICTORIA
RHUBARB JUICY BRIGHT
CLASSIC / 12.5% ALC / 750ML

The first release of many from a small producer based in Mt Macedon. All made on-site, pressed by hand in a tiny basket press. The wine is aged in old oak offering a welcoming savoury edge to a pretty drop.  

 

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COMBES WILLOWLAKE PINOT NOIR 2020
COMBES WILLOWLAKE PINOT NOIR 2020

COMBES WILLOWLAKE PINOT NOIR 2020

YARRA VALLEY, VICTORIA
STRAW CRANBERRY SANDY
CLASSIC / 750ML

A fresh Pinot Noir from the iconic Willowlake vineyard. Produced by Oscar Hermann, a man of many talents - partakes in every aspect of the wine game. He co-managers a vineyard, producers his own wine and sells it at his own venues. With so much up in the air at any given time, he still manages to seamlessly orchestrate the whole show. The wine is lively, fresh and full of ripe berries. Gentle sandy tannins float around in the back with a good string of acid. 

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$39.00
POLPERRO CHARDONNAY 2019
POLPERRO CHARDONNAY 2019

POLPERRO CHARDONNAY 2019

MORNINGTON, VICTORIA
SUPPLE LIME SPICE
CLASSIC / ORGANIC PRACTICES / 750ML

Whole bunched pressed to oak with full solids. Citrus forward with toasty oak and baking spices. Fleshy without filling the mouth, a beautiful transect between old school and modern winemaking. 

The Chardonnay is grown at the Bassat vineyard, situated on an Easterly facing slope at 190m above sea level, in Red Hill. Mill Hill vineyard, road block, situated on a Northerly facing slope at 270m above sea level, in Red Hill.

Our vineyards are managed without using herbicides or insecticides. Biological, organic, biodynamic and good cultural practices are used maximise quality and longevity of the vineyard sites . In some of our vineyards, we are currently in the process of undertaking organic certification.

The fruit is handpicked between three batches and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the wine making process. The wine is left at ambient and transferred to barrel with full solids and minimal sulphur is added.

A subtle complex nose of yellow peach, vanilla bean and honeyed walnut. The palate is inviting and supple, crisp stonefruit and fresh citrus fruit predominate, with layers of dehydrated lemon peel, and mixed baking spices. The wine is gently weighted, with further nutty nuances finishing with a tensile citrus driven acidity.

 

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$45.00