Skins fermentation with traditional Italian white grapes (three textural varieties) and made like a red wine. Distinctive, sophisticated and a great food wine.
In Spanish terms this wine has been produced in the ‘joven’ or youthful style – meaning it exhibits only the vibrant fruit characters of Tempranillo without the encumbrances of sweet or toasty oak.
The fruit for this wine was sourced from a cool climate vineyard allowing us to produce a wine of vibrant colour with lifted berry fruits and spice on the nose.
Our flagship Chardonnay, the Zumma, is an exercise in restraint. Everything you would want from a cool climate Chardonnay. Figs, stone fruit, and unmistakeable cool climate acidity.
The sixth vintage of our much loved Kangerong Pinot Noir, which celebrates place, this wine's purity of fruit and backbone is a must drink for lovers of this fickle grape variety.
Unashamedly this wine has a spicy herbal nose that is entirely attributed to the technique of partial whole bunch fermentation. Time in the glass allows layers of vibrant fruit to emerge until eventually the marriage of these two characters becomes seamless. It is the palate, however, that truly justifies the ferment technique with amazingly fine and textured tannins providing length and breadth to the wine well beyond those availed by conventional winemaking methods. Although drinking beautifully now, this wine will reward substantial cellaring, perhaps even for 24 years and beyond.
A blend of 2015 flor aged Savagnin and 2019 Savagnin juice. Fortified with neutral grape spirit to 17% alcohol. Filtered and bottled May 2019.
Dried fruits with a lingering nutty aroma. Spices and sweet luscious golden fruits, all balanced with an acid spine. Drink with sweet spiced pastries, fruit tarts, chocolate, milawa blue and washed rind cheeses. Will cellar for many years to come, but ready now!
