Full ruby. Recognizable Bordeaux origin in the fruity/oaky nose. On the firm side on the palate; clean, fruity taste. Enjoy now.
50+-year-old vines and low yields makes up this full-bodied Malbec. The 10 months in French barriques is felt through the smoky wood staves that structure sweet red fruit, plum, raspberry jam, leather, tobacco and tar. Wood-grained tannins stick out some now, but will integrate more into this concentrated red with time. Warm flush on the finish, welcoming grilled meats.
Full ruby. Classic nose of blackberries, hints of smoke and black olives. Full body; grainy texture wrapped in fruity extract. Balanced acidity, round finish of good length highlighting a precise dark cherry note.
A lively stream of fine bubbles with a good mousse. Citrus and nutty notes on top followed by a mouth-filling palate of dark cherry and citrus. Excellent depth and texture, definite “pinosity” and good length with juicy acidity. Lingering cherry-chocolate and zest in the finish. 100% Pinot Noir, 36 months on lees. One of the best from Fitzpatrick to date. It continues to evolve.
Highly perfumed, shining golden-yellow hued, with bruised apricot, orange blossom, pear skin leading the streaming, delicate and savoury form. The fading musk twinkles with lemon-lime sherbet before a bright, salted, white grapefruit twist on the lingering finish. It’s all wabi-sabi, on the edge riding floral/fresh and decay, all still intriguingly leading you to glass after glass (especially at 11.8%). Savagnin was brought to Oz from Spain and planted as Albarino. When folks discovered the cuttings they’d brought over were not actually Albarino, but Jura’s legendary Savagnin (mistakenly planted in Spain as Albarino), most vintners ripped them up. Brendon Keys, a fan of Savagnin and Jura, is one of the few who chose to continue with Savagnin, and is one of the few to work with the grape in Australia today. This is an “orange wine,” destemmed and fermented like a red with 1 month on skins in a fermenter before being pressed off to barrel for 9 months. In the mix is a new barrel from a forest in Jura, completing the circumference of this grape’s journey from Jura to Spain to Oz back to Jura.
A Syrah blend. Dense ruby in colour with a cedary, spicy nose of blackberries with a light herbal note. Full bodied, dry, savoury. Rich black fruit flavours with notes of dark chocolate and black olive with lively acidity. Great mouthfeel with ripe cocoa powder tannins. A well-balanced wine.