Apogee Alto Pinot Noir 2020
From one of the pioneers of the modern Tasmanian wine industry, Dr Andrew Pirie. While Pipers River in NE Tasmania is cool, there’s a surprising
From one of the pioneers of the modern Tasmanian wine industry, Dr Andrew Pirie. While Pipers River in NE Tasmania is cool, there’s a surprising
Hewitson are fully committed to making their wines as sustainable as possible with solar energy and recycled water usage for the winery and the wines
Mourvèdre….Mataro….Monastrell…Dog Strangler. Whatever you call it, this has been a vital cog in the Barossa wine machine for all the years, a key blending component
Traditional (if that’s a thing) Barossa GSM blend of 40% Grenache, 35% Shiraz and 25% Mourvèdre. Welcoming, comforting aromas of autumnal evenings with warming cherry
Created from a challenge to winemaker Dean Hewitson to produce a wine that’s fit for a vintage luncheon now and in 10 years’ time. Calming,
Barrel selection for this flagship with 42% new French oak. Garnet ruby with a darker rim than the estate. A bit of a dichotomy: tighter,
Bright garnet/ruby colour in the glass. Attractive and polished nose: rose petals, waxy lipstick, fleshy cherry, a little earthy truffle, baked ham and blood orange.
Exquisite, lacy and plentiful, fast moving bubbles. Rich and expressive nose: honeycomb, green apple, parmesan rind protein depth, yellow flowers, light bread crust and grapefruit
Egg shell, shortcrust pastry and brioche yeast influences, grapefruit and lime citrus with green apple and a hint of honeycomb richness. Textured, tight and layered,
Whole bunch pressed and all batches fermented individually before secondary fermentation in bottle (méthode traditionelle). Medium lemon gold. Fast rising bubbles with savoury biscuit, frangipani
With 15 grams per litre of residual sugar this is a cuvée that highlights the skills of the winemaking team. With nearly 59% Chardonnay, 38%
100% of the best Chardonnay picked and 5+ years on lees. Medium lemon gold. A galaxy of tiny rising bubbles. Broad and expressive nose: candlewax,
Non-vintage blend of the three traditional varieties, made méthode traditionelle. Pale cerise, almost rose gold in colour. Tight beading that clumps together. Rose petal, cherry
This limited release comprises 59% Chardonnay, 38% Pinot Noir and 3% Pinot Meunier, and spends 43 months on its lees. The colour is a pale
The newest label in the Clover Hill range. 66% Chardonnay, 32% Pinot Noir and 2% Pinot Meunier for seasoning. Primary fermentation in large format French
The workhorse of the Clover Hill stable. The three traditional varieties at a blend of 53% Chardonnay, 42% Pinot Noir and 5% Pinot Meunier. At
From the masterful hand of one of the pioneers of Tasmania’s modern vinous landscape, Dr Andrew Pirie. His work on sparkling is world renowned and one
This eponymous release from Matt Burton of Gundog Estate is worthy of his name. An innovator in the Hunter Valley, while always ensuring tradition is
The vineyard that provides this fruit was planted in 1853 and is renowned as including the oldest Mourvèdre vines on the planet. Medium garnet/ruby colour,
A blend of the finest vineyards that Hewitson can access, providing small and intense crops from a stellar vintage. Medium deep purple colour. Lifted choc/mocha and
This is made with fruit grown at the cooler southern end of the Barossa Valley, abutting the Eden Valley and the Adelaide Hills. The fertile
The Adelaide Hills are renowned as being one of the premier spots to grow sauvignon blanc in Australia, so there’s no surprises that Hewitson look
The cooler climes of the higher altitude Eden Valley slopes lend themselves perfectly to excellent expressions of riesling. Hewitson have a mantra of minimum additions
With fruit for this wine coming from the famous Cote d’Or vineyard in central Pokolbin. At almost 200 metres above sea level, on the steep
Nestled underneath the imposing dishes of the University Of Tasmania’s radio telescope array which look deep into the heavens at the start of the Coal
Bream Creek is synonymous with Tasmanian born viticultural legend, Fred Peacock. From a family long associated with fruit and baking, Fred graduated with a Degree
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