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
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
This wine is a surprise! A strong varietal Gewurz nose, with prominent lychees along with some apples and pear skin. The palate reverberates with spice from start to finish, with an attractive slipperiness and great length. A small amount of...... Read full article
on April 12, 2018
on April 12, 2018
In Germany, this would be called a Spatlese style; it tends to be called off dry in Australia. All of which means it is a bit sweet but not extremely so. It shows lovely blossoms and limes on the nose and then its natural acidity gives it effortless... Read full article
by
Trofeo Estate
on October 18, 2016
As a limited release this cheeky pink Moscato entices the senses with a delicious lolly shop nose and mourish flavours. An easy drinking drop and low in alcohol. Perfect on a sunny deck or beach with seafood or cheese or the girls!... Read full article
by
Trofeo Estate
on October 14, 2016
Enjoy as an aperitif, digestive or just because it’s delicious. This delightfully aromatic, low alcohol Moscato offers fresh fruit flavours on the palate with a subtle yet refreshing spritz on the finish.... Read full article