Articles in Chardonnay, Cabernet Merlot and Rose

Showing 6 of 18 results
by Trofeo Estate on October 18, 2016
Trofeo Estate Rosé
by Trofeo Estate on October 18, 2016
Welcome to our first Rosé made from cool climate Shiraz grapes. On approach, strawberry and cream aromas tantalise the senses. In the mouth, bright red fruits dominate, overlaying a refreshingly dry savouriness. Best drunk slightly chilled, this Rose... Read full article
by Trofeo Estate on October 17, 2016
Trofeo Estate Amphora Chardonnay
by Trofeo Estate on October 17, 2016
This Amphora Chardonnay is expressive and lively with a refreshing vibrancy that gives a new meaning to Chardonnay! Aromas of crisp white nectarines, Meyer lemon and citrus blossoms, give way to notes of green apple and lemon rind. ... Read full article
by Crittenden Estate on September 21, 2016
Crittenden Estate Kangerong Chardonnay
by Crittenden Estate on September 21, 2016
Although a short stone’s throw is all that separates the two chardonnay blocks, each planting provides unique and desirable characters to the finished blend. Early harvest and minimal oak & malolactic reliance has helped retain its vibrancy with...... Read full article
by Crittenden Estate on September 21, 2016
Crittenden Estate The Zumma Chardonnay
by Crittenden Estate on September 21, 2016
Our flagship Chardonnay, the Zumma is an exercise in restraint. Everything you would want from a cool climate Chardonnay. Figs, stone fruit, and unmistakeable cool climate acidity.... Read full article
by Crittenden Estate on September 21, 2016
Crittenden Estate Peninsula Chardonnay
by Crittenden Estate on September 21, 2016
Each planting provides unique and desirable characters to the finished blend. Early harvest and minimal oak & malolactic reliance has helped retain its vibrancy with characters of white stone fruit and citrus abundant on the nose and palate. Extended... Read full article
by Paradigm Hill on September 14, 2016
Paradigm Hill Transition Rosé
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].... Read full article
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