Extended (2 weeks) cold maceration post ferment. 21 months in oak, 100 days (exactly) in a 4,000L foudre. Close spaced (1.5m x 1.5m) plantings. The
Light but bright crimson; a vibrantly fresh, light- to medium-bodied wine with a very particular juicy, tactile character to the palate, at least in part
Following up from the fantastic result last year, the 2010 Sauvignon Blanc has received 95 points and 5 glasses in the latest edition of the
Close-planted cabernet vines planted in soil that rests on a shelf of 37 million year old limestone. This is Wrattonbully region cabernet. Decent cabernet. Plump
This is the second cracking vintage [2010] in a row of a wine that stakes a claim to be among Australia’s best sauvignon blancs. Made
The third release of this oak aged Sauvignon Blanc and it’s built in a similar (clever) vein to last year. Again it has seen 6
Ah, no, not another bloody sauv blanc. Whoa, hold on. Wow. This is Lucy Croser and Xavier Bizot’s Australian take on a sauvignon-blanc style made
From a close planted vineyard in Wrattonbully, comes this fascinating barrel fermented Sauvignon Blanc. It just came in today – I’m feeling LIFO. Grapefruit, subdued
One of the most interesting white wines seen in the past year, Xavier Bizot and Lucy Croser (son in law and daughter of Brian) have
A complex barrel-fermented sauvignon that borrows from old and new-world winemaking; the resulting wine is complex and layered sauvignon with plenty of interest. Lemon and
