DEAR FRIEND,
we are so glad to make your acquaintance…
FROM: FOREIGN FRIENDS
FROM: FOREIGN FRIENDS
Meet 'Louise' our gorgeous Beechworth Chardonnay. Offering subtle stone fruit and toasted almond, her palate offers plenty of texture and natural acidity with a beautiful finish that will leave you wanting more.
Our Chardonnay grapes began their journey amongst the rugged granite of the High Country in a small vineyard on Woolshed falls side of town. Here, they were grown on granite soil at 350m elevation. From there, they were basket pressed and fermented, then aged on lees in French barriques over the winter and spring, arriving here to make your acquaintance today.
Best paired with: Buttery chicken, Seafood, Creamy based dishes, Fried chicken or Risotto.
Meet 'Hilma.' This Barbera offers beautiful warm vanilla and clove spices on the nose which become more earthy as the wine opens up. Soft and velvety on the palate with blueberry notes. A long finish with umami tones and very fine tannins.
These grapes began their journey amongst the honey hued trees of the high country. From there, they spent two weeks fermenting on skins before ageing in old French oak over the winter and spring, arriving here to make your acquaintance today.
Best paired with: Creamy risotto, Braised meat, Pasta or anything with mushrooms. Try this one chilled!
Meet 'Virginia' - she's very demure, she's very mindful. Boasting subtle blossom, orchard fruits, and honey hues Virginia finishes with plenty of texture.
These Pinot Blanc grapes began their journey amongst the honey hued trees of the high country. From there, they were fermented and aged in a mix of old oak barrels, stainless steel tank and concrete eggs, arriving here to make your acquaintance today.
Best paired with: Creamy pasta, Risotto, Cheese, Fish.
Meet our delicious Nebbiolo Rosé, Ada. She's got zingy acidity, grapefruit pith and pronounced strawberry and peach aromas.
These Nebbiolo grapes began their journey amongst the honey hued trees of the high country. From there, they were pressed off skins, before fermenting and ageing in old French oak over the winter, arriving here to make your acquaintance today.
Best paired with: Seafood, Lasagne, Pretty much anything... She's very food friendly.
Meet 'Anna.' She's a serious Gamay with notes of toasted sesame seeds and beautiful bright raspberry and bramble fruits.
These grapes began their journey amongst the cascading vineyards of the Yarra Valley. From there, they spent two weeks fermenting on skins (30% whole bunch), before ageing in large format oak over the winter and spring, arriving here to make your acquaintance today.
Best paired with: Chicken, Steak, Mushroom, Falafel and Cheese.
Meet 'Jeanne.' She has a beautiful aromatic bouquet with notes of spices like dried ginger, and white fruits; peach and nectarine, becoming more floral as it sits in the glass. On the palate, this wine is very fresh and focused, offering lots of texture with vibrant acidity.
These Savagnin grapes began their journey amongst the honey hued trees of the high country. From there, they were cold soaked on skins, fermented, then aged in French barriques over the winter and spring, arriving here to make your acquaintance today.
Best paired with: Grilled fish, White meats, Comté and Creamy sauce dishes.
