15% of the fruit was placed at the bottom of the fermenting tubs, progressively crushed. Each block was pressed separately, and clonally, then settled and matured on full lees in one-third new barriques for 10 months. A darker note of …
Author: Tony Love
Source: Halliday Wine Companion 2022
Date: Aug 2021
15% of the fruit was placed at the bottom of the fermenting tubs, progressively crushed. Each block was pressed separately, and clonally, then settled and matured on full lees in one-third new barriques for 10 months. A darker note of …
Author: Campbell Mattinson
Source: The Wine Front
Date: May 2021
It’s a firm, fragrant, spice-riddled pinot noir with blueberry and macerated cherry notes shot through with aromatic herb notes. In fact it’s quite earthen, almost beetroot-like, with a sweetness to the finish in the context of its dry/earthen style. This …
Author: Stuart Robinson
Source: The Vinsomniac
Date: May 2021
Sour cherry and dark fruit profile, touch more of the savoury – almost hedgerow, stem like – than I necessarily recall. For that depth of aromatics, it carries a lightness to itself; silken in its flow across the palate and …
Author: Andrew Graham
Source: Australian Wine Review
Date: May 2021
Brian Croser’s Fleurieu Peninsula Pinot has evolved quite a bit over its existence, the style reaching for more delicacy every vintage. It doesn’t always get there, but the trade-off is a wine with no shortage of power. It’s easy to …
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