Chard Farm The Tiger Vineyard Lowburn Pinot Noir 2021
For ‘The Tiger’, we move to a single vineyard in the Lowburn sub-region. A deep garnet in colour, the nose is wonderfully complex with notes
For ‘The Tiger’, we move to a single vineyard in the Lowburn sub-region. A deep garnet in colour, the nose is wonderfully complex with notes
Always fascinating to see the Chard Farm Pinots, all Central Otago, all the same vintage and with similar winemaking methods but from four different vineyards
One of the most famous sub-regions in the Central Otago region is surely Bannockburn. This is a single vineyard Pinot, exclusively planted to clones 777
A very composed nose to begin with, then with a bit of air aromas of nectarines, cranberries, Rainier cherries, and red apple skin. The creamy
A pleasantly aromatic nose with the usual suspect, passionfruit, showing off. However, it does not have overtly green, pungent aromas; this wine is instead on
A dark, impenetrable wine still dominated by the oak and its “green” age. The palate is smoky, almost like stepping in a cigar room. Its
Derek, one half of the current custodians, had a love for dance party and techno music (I am assuming the latter is not an oxymoron)
Now we get to the unfortunately named Denim Mataro. A maroon garnet colour, there are quite powerful aromatics on display here, bold and a little
I suspect that dubbing the Shiraz as ‘Silk’, would make the Mataro extremely envious with ‘Denim’? At least Grenache got ‘Velvet’. Anyway, the wine is
The fruit comes from two vineyards in the Adelaide Hills and Eden Valley, both with good altitude. Fiano has been one of the most exciting
The Paisley name comes from the Scottish town of Paisley, and yes, the town is synonymous with the fashion design. It was this town from
Just 1,800 cases of this fresh and youthful Barossa Cabernet. Again, time on skins followed by maturation in a mix of new and older American
25,000 cases of cracking value Barossa Shiraz here, from a superb vintage. The wine spends time on skins before ageing in a mix of new
This rosé is a blend of 50% Canberra Cabernet Sauvignon and 50% Shiraz from both Canberra and the Hilltops. Around 12 hours skin contact provides
Winemaker, Matt Burton, describes the philosophy behind the Indomitus range as ‘thoughtful experimentation’. Personally, I think he just wanted a wine named after a Jurassic
This has a slightly deeper straw colour than the White Label, although it is all a bit lineball. Here we have notes of spices, minerals,
Pale straw in colour and powerful aromatics here with ginger, melon, lemongrass, figs, some appealing oak integration and stonefruit notes. There is good chalky backing
The fruit for the Estate Shiraz comes from their Gomersal Vineyard in the Barossa Valley with 12 days fermenting on skins and then a year
Barossa Shiraz, fermented on skins for ten days before 22 months’ maturation in a mix of new and older American oak hogsheads. This is terrific
This wine is sourced from a combination of two vineyards in the Moppa district in the Barossa Valley. A small percentage of whole bunches, but
This is a museum release and while it does exhibit some development, it certainly has a long way to go. The team describe the 2018
2023 was a very fine vintage for this region, later than usual. Free run juice only, with a cool fermentation, the wine is a pale
A barrel selection from the team’s oldest blocks of Shiraz, from their sites in the Barossa, this wine is only released when they believe the
100% Sangiovese here from the family’s oldest vineyard, this was first made back in 1995. The vineyard sits at an altitude of 350 metres with
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