The ferment included 40% whole bunches, which went through semi carbonic maceration before being aged in old oak for 9 months with the wine unfiltered and unfined before bottling. ...
This is a stylish wine with a lot of thought going into its creation. 20% of the whole bunches were crushed by foot and the remaining 80% included in a...
Produced from bush vine Grenache grown on ironstone gravelly sand, a unique feature of the Yangarra vineyards. The wine was aged in tank and oak with lees stirring monthly until...
The style of the Rising label is one I admire, as it focuses on texture and the purity of fruit whilst above all aiming to be an interesting and memorable...
The wine was made by Jo Marsh at Billy Button with Shiraz grapes sourced from the Con Mara vineyard. A light salmon in colour with a sweetly fruited nose of...
The 2018's from Angullong are looking very good across the board, this wine was a touch reductive initially but that blows off to reveal black cherry and plum fruit, the...
A long time favourite of mine, Shadowfax have been crafting some of Victoria's best Chardonnay for decades. 2018 was the first vintage without Matt Harrop at the helm with Alistair...
A dense deep red to purple hue, a characteristic that is common across the Yangarra reds. The nose centres on plum and blackberry fruit with liquorice strap and unsweetened cocoa....
The grapes were sourced from the Con Mara Vineyard in the Alpine Valley and the wine produced at Billy Button. A medium red hue in the glass, the nose has...
Sourced from the close planted block of R6VW28 clone Shiraz, grapes were sorted and fermented as whole berries before being aged in French oak puncheons for 14 months. ...