Articles in Paradigm Hill WINE, Savagnin and Fiano

Showing 11 of 11 results
by Crittenden Estate on October 3, 2019
Crittenden Estate Macvin Savagnin
by Crittenden Estate on October 3, 2019
NOSE Dried fruits with a lingering nutty, sherry like aroma attributed to the wines extended ageing under flor. PALATE Spices and sweet luscious golden fruits, all balanced with an acid spine.... Read full article
by Crittenden Estate on October 3, 2019
Crittenden Estate Cri de Coeur Savagnin Sous Voile
by Crittenden Estate on October 3, 2019
A complex array of flavours, amongst them preserved lemon, grilled nuts & exotic spice. A palate of tremendous breadth and length with mouth filling chalky texture and persistent acid drive.... Read full article
by Crittenden Estate on October 3, 2019
Crittenden Estate OGGI
by Crittenden Estate on October 3, 2019
Skins fermentation with traditional Italian white grapes (three textural varieties) and made like a red wine. Distinctive, sophisticated and a great food wine. ... Read full article
by Paradigm Hill on September 26, 2019
Paradigm Hill Pinot Noir Adesso
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
Paradigm Hill Pinot Noir L’ami sage
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
Paradigm Hill Riesling
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 Paradigm Hill on July 6, 2018
Paradigm Hill Pinot Gris
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 Crittenden Estate on September 21, 2016
Crittenden Estate The Zumma Savagnin
by Crittenden Estate on September 21, 2016
Crittenden Estate The Zumma Savagnin... 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] till zero..... Read full article
by Paradigm Hill on September 14, 2016
Paradigm Hill Shiraz Col's Block
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
Paradigm Hill Pinot Noir Les cinq
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