by
Paradigm Hill
on September 26, 2019
As many will recall, this is the happy result of "an experiment gone right" and just the third release of the wine! It was left in barrel for 18 months to evolve and mature but it was only after 10 months that we added some preservative. ... Read full article
by
Paradigm Hill
on April 1, 2019
L’ami sage in 2014 reflects more perfume and elegance, yet, paradoxically exhibiting both subtlety and power. The fine tannin structure builds on the palate and as with the Les cinq, there is a generosity together with a long complex and balanced...... Read full article
by
Paradigm Hill
on July 6, 2018
The Pinot Gris is crushed and stems removed. The must is left to soak a while before pressing off the juice & overnight cooling before the clear juice is fermented in French oak barrels – 50% new Vosges forrest sourced oak is used [16oC to 18oC].... Read full article
by
Paradigm Hill
on July 6, 2018
Fruit is crushed, stems removed and the must is left to soak a while before pressing off the juice & overnight cooling. The clear juice that is fermented in open 2000 litre vats [14oC to 16oC]. Wine is bottled after a further 6 months.... Read full article
by
Barmah Park
on July 5, 2018
by
Barmah Park
on July 5, 2018
Inky red black. Spicy dark cherry and plum fruit with the Cabernet providing a leafy, minty lift. Fleshy and concentrated with very ripe dark fruit, fresh acidity and fine tannins. The finish is intensely minty and peppery with noticeable but...... Read full article
on April 12, 2018
on April 12, 2018
This style is rather more like a German Auslese style; it is very sweet and proudly intended to be a rich, dessert style wine. Sometimes Auslese styles have Botrytis influence but not in this case. It features riper citrus notes on the nose, nudging ... Read full article
on April 12, 2018
on April 12, 2018
Blanc de Noirs is made from Pinot Noir and Pinot Meunier. Barrel fermented and made in the Traditional Method, this late disgorged sparkling wine has spent over 6 years on lees. Rahona Valley Blanc de Noirs is refinement and delicacy. Aromas of...... Read full article
by
Trofeo Estate
on October 18, 2016
Our Sauvignon Blanc is fermented and matured in French oak barriques, adding complexity and depth. Tropical fruits such as lychees and pineapples dominate on the nose, moving toward passionfruit on the palate. This wine has persistent length of...... Read full article
by
Crittenden Estate
on September 21, 2016
This FUMÉ BLANC style is a beguiling wine that brings a new dimension to Sauvignon in our wine line up. Essentially it seeks to capture a smoky minerality with both texture and length, and in our view succeeds. Due to the use of only 10% new oak...... Read full article
by
Paradigm Hill
on September 14, 2016
Carefully selected shiraz fruit was crushed and allowed to soak on skins for about 8 hours before pressing. The approach to making this wine is the same as for Pinot Gris with cooled ferments in Vosges-forest-sourced oak barrels [25% new] till zero..... Read full article
by
Paradigm Hill
on September 14, 2016
The 2012 season started off with a wet spring – but fortunately, it was interspersed with fine warm weather. Careful attention to canopy management aimed at maintaining ventilation ensured a healthy vineyard free of disease. Harvest presented with...... Read full article
by
Paradigm Hill
on August 22, 2016
Les cinq has intense, enticing darker red fruit aromas followed by the expected savoury, fleshy and earthy character of this wine. The L’ami sage in 2014 reflects more perfume and elegance, yet, paradoxically exhibiting both subtlety and power.... Read full article