Pale yellow color, intense fruity nose show the blending notes of lemon, white flowers, pineapple and yellow peach. The palate is remarkably fruity and severe; a salinity grows from the freshness of a wine for your thirsty. This wine is always a perfect companion for your informal meal, cold or hot entrée, fish or seafood.
This wine exclusively comes from vineyards of the Domain Marcel DEISS. It is produced every year from 13 Alsatian grapes, gowned and collected together, pressed and vinified with the biggest respect, the softest technology, and without oenological inputs. These grapes express the Alsatian plurality and we are happy to produce a wine telling our attachment to our landscape and traditions.
Zibibbo is an ancient, aromatic white grape from the Muscat family grown in the warmth of the Mediterranean and South Australia. From fruit grown at Ricca Terra Farms in the sunny Riverland, the varietal was chosen for its potential to develop length and complexity from longer skin contact, the wine is fruity yet bone dry; reminiscent of something from Alice in Wonderland, where things aren't always as they seem.
Hand picked, the golf ball sized, bronze fruit was destemmed into waiting terracotta amphorae. A wild ferment ensued with the caps hand plunged twice daily until the ferment finished and the skins sank into the wine. The skins, seeds and juice remained covered in situ for six months. A natural FLOR layer of yeast volunteers itself and covers and helps protect the wine. The 'free run' was siphoned off in spring and combined with the pressings. The wine settles before being racked and sent to bottle unfiltered and unfined.
'Cloudy and a diaphanous, pale gold in appearance. The wine is dry yet exudes tantalising herbal, spice and stone fruit aromas. Complex nose of graphite/pencil shavings, candied ginger, cloves, white flowers, white pepper, Belgian white ale, and wild honey leaps from the glass. On the palate, the wine has a soft entry but with some grip, an earthy sweet chalk/clay element with notes of lemon oil, tangerines, tea and cinnamon apples.' – Brad Hickey, Vinitor, September 2, 2016
Our Bouzeron comes from vines situated on the best slopes of the appellations. We have planted to Bouzeron the golden Aligoté doré grape, which gives lowers yield and more aromatic wines than its cousin, the Aligoté vert.
True to its varietal nature, our Bouzeron is a liveley, fruity wine, but it also has a finesse and roundness that spring from the essential nature of the terroir.
These qualities lend it great versatility. To best appreciate the freshness and fruit, our Bouzeron would be drunk young, within two or three years. To allow the wine to fully develop fullness and "fatness", age it for up to ten years.
Our Bouzeron should be served chilled, at about 54°F, as an apéritif, with seafood, or with a number of cheeses (goat cheese, Cantal, Beaufort, Parmesan, Roquefort, etc.
This was the first vintage with real influence from wild ferment. Andrew Mitchell told me it was “very controversial at the time. Huon Hooke picked it as his wine of the year but others criticised it for its ‘funkyness,’ which was considered totally out of order in riesling as ‘faulty,’ but paradoxically applauded in chardonnays as ‘complexity.’ ” Although subsequent vintages feature wild yeast influence (and from 2010, wines are totally wild yeast fermented) , Mitchell backed off it a little and relied on more influence from neutral, cultured yeasts. Pale with green glints and a green herbal edge to its lifted florals/bath salts nose and palate. It retains lip-smacking juicy tartness to its concentrated lime cordial and shred fruit. The finish is really pithy, with a rub of texture and spice – a touch of waxiness too – which in no way detracts from its line or length. Very good. Though looking back, as I write up this tasting, I wonder if that tartness on entry suggests it is just beyond its peak…. At any rate, it seemed much more vital than the 2001 and 2003. 13.5%" ... Sarah Ahmed, The Wine Detective, 22/08/2016
The 2013 Faultline delivers an aroma of real depth and detail with characters of wet stones, lemon rind and wild herbs. Fennel and coriander seed combine with subtle citrus fruits on the palate, but where the Faultline really impresses is in its focused linear direction that culminates in a racy, chalky finish. Will reward with time in the cellar.
The Kooyong vineyard is located on the Mornington Peninsula at Tuerong, on Miocene sedimentary soils. Our wines are made from domain grown, handpicked grapes and aim to manifest terroir: the integration of our geology and soils with the macroclimate of our region, the mesoclimates of the various sites within our vineyard and the weather of the annual grape growing season. Our cultural operations in the vineyard and practices in the winery endeavour to articulate these unique characteristics diligently, respectfully and without artifice.
’A lovely rich, rounded, somewhat old-fashioned chardonnay, which is nevertheless youthful and bright. Smoky sulphide, creamy/buttery lees, and roast hazelnut aromas. The flavour is ample, rounded, soft and lingering. Very good value.’
- Reviewed by Huon Hooke
- The Real Review
Forget what you think Chardonnay tastes like. We have re-introduced the fruit and produced a very approachable wine that you’ll love getting to know—vibrant and citrusy with a creamy vanilla finish. Hand-crafted to perfection.
An elegant Chardonnay with complexity, texture and fine acidity. Delicate but full flavoured.
The word pazza in Italian is the feminine version of CRAZY and this is my preservative free, wild fermented, unfined, unfiltered, Riesling sourced from the dry grown Watervale Peglidis vineyard. This wine is oxidatively handled and fermented in a blend of stainless steel and fifteen year old French oak barriques for 12 months. This slightly off dry style with its savoury qualities shows that Riesling can indeed come in many different shapes and sizes.
Sealed with a screwcap to ensure integrity of product, you can be confident that this wine will continue to reward you with careful cellaring.