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A food friendly style that is rich in texture, yet crisp and refreshing.
An incredibly fragrant nose full of sweet apricot and gingery spice. The palate is luscious and generous, but has great acid which tightens the wine, adding freshness and a clean crisp finish. Slight pithy feel which builds on the spice notes. Lovely as a fresh stand alone drink that still exhibits some mouthfeel, or equally well adapted to enjoying with a range of foods from freshly shucked oysters through to spicy Thai style dishes.
Small batches of grapes are crushed gently and transferred to stainless steel basket presses. Fermentation is long and moderately cool to retain fresh fruit characters. About 4% underwent wild fermentation for extra complexity. 14% of the Viognier is fermented in aged French Oak to add mouth feel and support the subtle Viognier tannins. The Marsanne component received similar treatment, but was not blended until the final stages of the winemaking process.
Gold, China Wine & Spirits Awards 2019
93, Nick Stock, jamessuckling.com
91, Joshua Greene, Wine & Spirits Magazine
91, Mike Frost, Courier Mail
90, Wine Spectator
90, Natalie Maclean
90, Stuart Robinson, The Vinsomniac
17.5 / 20, Regan Drew, Vino Notebook