Fermented wild in a mix of stainless steel and old oak. 53 grams per litre of residual sugar and around 10% influence from botrytised fruit that sees skin contact overnight. Aromas of melon, lemon sherbet, lemongrass, underripe white nectarine, and crushed green apple first up, followed by subtle apricot reflecting the small botrytis influence. Headier and deeper set
Fermented wild in a mix of stainless steel and old oak. 53 grams per litre of residual sugar and around 10% influence from botrytised fruit that sees skin contact overnight. Aromas of melon, lemon sherbet, lemongrass, underripe white nectarine, and crushed green apple first up, followed by subtle apricot reflecting the small botrytis influence. Headier and deeper set
Looking for something special? Here are our picks and favourite drinks to suit every occasion. From midweek wines and casual catchups through to the biggest events, here you will find new favourites at every price that are guaranteed to help you drink better everyday.
100% Beechworth fruit from the Indigo Vineyard. Around 25% whole bunch ferment, with the remainder whole berry before 10 months in old oak. Twiggy spice and tilled earth aromas are filled out by forest berries, a ferrous note and delicate baking spices – cinnamon and nutmeg. Its savouriness brings so much intrigue straight of the gate, and it’s a welcome change to the typical dominance of primary fruit with young releases of this variety in Australia. The bunch aromas emerge more following a swirl of the glass, supported by dark cherry that sits so beautifully with the baking spice aromas.
100% Beechworth fruit from the Indigo Vineyard. Around 25% whole bunch ferment, with the remainder whole berry before 10 months in old oak. Twiggy spice and tilled earth aromas are filled out by forest berries, a ferrous note and delicate baking spices – cinnamon and nutmeg. Its savouriness brings so much intrigue straight of the gate, and it’s a welcome change to the typical dominance of primary fruit with young releases of this variety in Australia. The bunch aromas emerge more following a swirl of the glass, supported by dark cherry that sits so beautifully with the baking spice aromas.
More than just reviews, get the inside story on our favourite winemakers, brewers, distilleries, wineries and regions, and what makes them special. You’ll never look at wine, beer and spirits the same way again.
Greg Clack and Kate Horstmann are making some of the most affordable, fragrant and unassuming wine in South Australia. You can feel safe knowing you’ll receive wine of depth and purity but that most importantly are drinking deliciously on release. 2022 Small Batch Chardonnay, Adelaide Hills Baked apples, white peach, lemon skin and yellow tulips. Crumbly shortbread, baked custard and vanilla bean. Loaded with fruit weight and generosity, the overwhelming kind you’re not quite sure how to say thankyou for. Poached quince and lemon jam, this is a Chardonnay that keeps on giving. The creamy malo softens the driving acidity,
Greg Clack and Kate Horstmann are making some of the most affordable, fragrant and unassuming wine in South Australia. You can feel safe knowing you’ll receive wine of depth and purity but that most importantly are drinking deliciously on release. 2022 Small Batch Chardonnay, Adelaide Hills Baked apples, white peach, lemon skin and yellow tulips. Crumbly shortbread, baked custard and vanilla bean. Loaded with fruit weight and generosity, the overwhelming kind you’re not quite sure how to say thankyou for. Poached quince and lemon jam, this is a Chardonnay that keeps on giving. The creamy malo softens the driving acidity,
Every week there are hundreds of new Australian wines hitting shelves and winelists around the world. Here is our regular update on what’s new from the biggest brands right down to the smallest boutique winemakers.
100% Beechworth fruit from the Indigo Vineyard. Around 25% whole bunch ferment, with the remainder whole berry before 10 months in old oak. Twiggy spice and tilled earth aromas are filled out by forest berries, a ferrous note and delicate baking spices – cinnamon and nutmeg. Its savouriness brings so much intrigue straight of the gate, and it’s a welcome change to the typical dominance of primary fruit with young releases of this variety in Australia. The bunch aromas emerge more following a swirl of the glass, supported by dark cherry that sits so beautifully with the baking spice aromas.
Fermented wild in a mix of stainless steel and old oak. 53 grams per litre of residual sugar and around 10% influence from botrytised fruit that sees skin contact overnight. Aromas of melon, lemon sherbet, lemongrass, underripe white nectarine, and crushed green apple first up, followed by subtle apricot reflecting the small botrytis influence. Headier and deeper set aromas of quince paste, lemon rind and bees wax unfold with temperature. There’s such vibrancy and cohesiveness through the aromatic profile, further reinforcing how much Tessa and Jeremy absolutely nail these styles. There’s immediacy to the palate, a hit of viscosity and
Kiwi winemakers are now crafting some of the greatest wines on the planet. Our team in Australia and New Zealand hunt down the best new releases from right around the country to share with you.
It is a bird, it is a plane, no but it is a very respectable Central Otago Pinot Noir in a cask! Hey, it’s not the most serious Central Pinot on the block but it is incredibly inviting with loads of earthy, spicy and old leather tones supported by a rich bed of dark cherry fruits. Quite elegant and supple too, with lacy tannins supporting what ends up being quite the lengthy finish. This is quite possibly the ultimate goon bag for a posh day in the park.
It is a bird, it is a plane, no but it is a very respectable Central Otago Pinot Noir in a cask! Hey, it’s not the most serious Central Pinot on the block but it is incredibly inviting with loads of earthy, spicy and old leather tones supported by a rich bed of dark cherry fruits. Quite elegant and supple too, with lacy tannins supporting what ends up being quite the lengthy finish. This is quite possibly the ultimate goon bag for a posh day in the park.
Looking for a change? Then let us guide you through the world of wine with our International new releases. We’ve got reviews and stories on everything from bargain supermarket picks right through to international icons.
A blend of historical Schiava clones resurrected by Christian Plattner’s tiny Waldgries estate. Schiava Gentile, Schiava Grigia and a touch of Lagrein that underwent three weeks of maceration with 20% whole bunch included before resting in large-format old wooden casks for 12 months. A beautiful perfume of wild berries, dark cherry, davidson plum and yellow peach. Rosehip tea and peppery spice lift the tone. Seamlessly framed by silty tannins, bright flavours and sour cherry acidity. Densely flavoured, vivacious with an ethereal elegance to it with amaro-laced cherry pith and salted fennel on the pleasingly savoury finish.
A blend of historical Schiava clones resurrected by Christian Plattner’s tiny Waldgries estate. Schiava Gentile, Schiava Grigia and a touch of Lagrein that underwent three weeks of maceration with 20% whole bunch included before resting in large-format old wooden casks for 12 months. A beautiful perfume of wild berries, dark cherry, davidson plum and yellow peach. Rosehip tea and peppery spice lift the tone. Seamlessly framed by silty tannins, bright flavours and sour cherry acidity. Densely flavoured, vivacious with an ethereal elegance to it with amaro-laced cherry pith and salted fennel on the pleasingly savoury finish.
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