Preserved lemon with toasted almonds lead to a textural refreshing finish.
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!
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 24years and beyond.
This desirable blend of Chardonnay cuts the perfect balance between fruit, texture and acidity.
A lively palate of fresh fruit and supple tannins. Enjoy with your favorite duck or lamb dishes.
This wine walks the middle ground between being fruit driven and more complex and structured.
Subtle florals and citrus leading to white stone fruit. Pure fruited and finessed with acid steering the palate.
Intriguing is its beguiling nose of lychees and gin-ger, the delicious frizzante (fizz) it carries and the refreshing spine of acidity that cuts through the sweetness of the unfermented grape sugar.
The Zumma Pinot possesses a depth of flavour and a finesse that belies its new world origins.
Isn’t it rich?
Isn’t it queer?
Losing my timing this late in my career.
Where are the clowns?
Quick, send in the clowns.
Don’t bother, they’re here.
Garry Crittenden - Winemaker / Head clown