The vibrant fruit is allowed to shine through giving hints of fresh white peach and melon on the nose and palate.
Experience a guided tasting of a select range of Crittenden Wines accompanied by a charcuterie platter prepared by Project 49.
Meet the winemaker and the team from Crittenden Estate and join the Crittenden Alliance Club to purchase wines at special pop up prices.
Saturday and Sunday September 7th & 8th 12 - 5pm
Pop up Cellar Door - Project 49 - 107 Cambridge St Collingwood
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!
Subtle florals and citrus leading to white stone fruit. Pure fruited and finessed with acid steering the palate.
Spicy herbal nose attributable to whole bunch fermenting. Beautifully fine and textured tannins on the palate. An exceptional wine - the premium of the premiums
A very fortunate mistake! That's how I now describe the confusion that led to many Australian vignerons (including ourselves) inadvertently planting Savagnin in the belief we were planting the Spanish (Galican) variety of Albarino. Years of subsequent perspiration, education and frustration have resulted in the release of our third Sous Voile Savagnin. A Cri de Coeur (Cry of the Heart) if ever there was one! Rollo Crittenden
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.
Skins fermentation with traditional Italian white grapes (three textural varieties) and made like a red wine. Distinctive, sophisticated and a great food wine.
Have you heard the story about this wine?
It involves a pilgrimage to Piemonte, grand children, and even sea turtles are involved...
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