The use of oak and extended lees contact, including battonage, has contributed to a wine with texture and a deep complexity. Like the crisp fine
The grapes for this new sparkling come from an Adelaide Hills vineyard planted by Christian Bizot, a late former chairman of Bollinger. Bizot’s son Xavier
Deep red/purple colour with a smoky, oak-tinged, stylishly soy-laced bouquet, and a trace of tapenade. It’s full-bodied and very intense, concentrated and powerful, yet also
Gary Walsh – The Winefront – Dec 2014 Toasty with floral perfume, pie apple, citrus, mint and crackers. Fine. Full flavoured. Complex. Vinous. Almost silky.
Like a white Graves, this has dominant oak in its youth and needs time. It’s lively and very dry to taste with citrusy flavours and
Bright, deep, youthful colour introduces a bouquet of perfectly ripened black fruits and subtle dried herbs, and the oak has been sensitively handled. Medium- bodied
Lovely, fresh-faced, gently teased sauvignon with a small 7 per cent of the make fermented in large French oak casks to then spend a few
Lavender scents over blackcurrant juice with a big whiff of ‘Aussie bush’ character. Smells fantastic. Sits high and fresh in the palate, almost squeaky in
Increasingly proving itself as a contender for best Sauvignon Blanc in Australia. Subtle wood and lees work lends luxurious texture and complexity. Gentle curves aside,
Hand-picked, it is fermented in a combination of stainless-steel tanks and a 2000-litre French oak barrel known as a foudré. The wine then spends three