Mouth-watering, fresh and elegant with raspberry, cherry, wildberry, spice, hazelnut and lightly bready aromas and flavours with a fine, creamy texture and a lively, persistent finish. 80% Pinot Noir and 20% Chardonnay. Go outside the box and enjoy with lamb kebabs and shrimp pakoras.
A blend of 38% Cabernet Sauvignon, 38% Cabernet Franc and the rest Merlot, this is an excellent job from the cooler 2011 vintage. The nose rocks with ripe blackberry, thick, rich black cherry pie, loam, leather, pepper and a range of elegant spice notes. The fruit is nicely integrated on the palate with a full range of ripe fruits and hearty mix of earth and spice all bolstered by the racy acidity of the vintage.
Delicate floral and lemon-citrus scents showcase true Riesling character. Really opens up on the palate with classic lemon and lime intensity, solid mineral grip, delightfully creamy texture and brisk acidity adroitly balanced with a touch of residual sweetness.
Very pale in colour with a grassy, kiwi nose; medium- to full-bodied, dry, with well-extracted elderberry and green fig flavours; full in the mouth.
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.
This is one very elegant Champagne (25% barrel-aged Chardonnay in the blend). Straw colour; creamy nose of white flowers, apple, ginger and a leesy note. Round on the palate, very dry, white peach and green apple flavours, finishing with a nutty, chalky note.
Comes with instructions for use on the can: “Chill, open, repeat.” Reddish amber in colour with nutty, fruity and malty aromas and a light whiff of hops. Robust toasted malt flavour comes with dried fruit and a touch of spice and well-balanced bitterness on the finish.