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View Basket "The Estate Vineyard Pinot Noir 2016, Dixons Creek Vineyard, Yarra Valley, De Bortoli, 13% vol, 75cl" was successfully added to your basket.

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  • The Estate Vineyard Pinot Noir 2016, Dixons Creek Vineyard, Yarra Valley, De Bortoli, 13% vol, 75cl

    The Estate Vineyard Pinot Noir 2016, Dixons Creek Vineyard, Yarra Valley, De Bortoli, 13% vol, 75cl

    AUS48

    The Estate Pinot Noir is a blend of small mature plots (vine age averages 20+ years). Each site is vinified and matured  separately before final blending.

     

    Fruit was hand harvested and sorted. A combination of 80% whole berry and 20% whole bunch is tipped into open fermenters. 18-22 days of maceration and fermentation with wild yeast. Pressed, settled overnight and then filled to barrel by gravity. Allowed to mature for 8 months at 16°C in 225L French casks.

     

    Medium red in colour. Bright red fruits, lovely Pinot aromatics, complex, and spicy. Gentle tannins, plump, textural, elegant with fine balancing acidity.

    £21.06

  • Giant Steps Pinot Noir 2019, Yarra Valley, 13.5% vol, 75cl

    Giant Steps Pinot Noir 2019, Yarra Valley, 13.5% vol, 75cl

    AUS15

    Giant Steps is a privately owned, estate based, Yarra Valley grower and winemaker that has forged a reputation for delivering some of Australia’s most consistent varietal wines. The new Yarra Valley range of wines is made from hand-picked fruit from the estate vineyards which are expressive of the regional characteristics of the Yarra Valley.

     

    The grapes for this wine are sourced from the estate vineyards of Tarraford, Sexton and Applejack.

     

    The fruit is 100% hand-picked and then fermented in 4000 litre open oak vats. Rack and return takes place by gravity and some light hand plunges are carried out. The wine undergoes 100% malolactic fermentation and is then aged for 11 months in new and used French puncheons, of which 25% are new and 75% older oak. The wine is then bottled without filtration.

     

    Perfumed cherry characters come from the Sexton Vineyard, Campari notes from Applejack and Tarraford’s mocha and cocoa earthiness shines through. It has vibrant red and blue fruits but a lovely underlying earthiness, with mushrooms, truffles, savoury spice, and forest floor aromas. A beautifully elegant wine with breadth, structure and viscosity on the palate.

     

    ***Due to a small harvest in 2019, the winemaking team at Giant Steps added 8.5% Pinot Noir from their organic vineyard in Central Otago, New Zealand, to the blend. As such, Giant Steps Pinot Noir 2019 is labelled “Wine from Australia & New Zealand”. ***

    £24.84

  • “The Menzies” Cabernet Sauvignon 2013, Yalumba, Coonawarra, 14% vol, 75cl

    “The Menzies” Cabernet Sauvignon 2013, Yalumba, Coonawarra, 14% vol, 75cl

    AUS106

    Yalumba is Australia’s oldest family-owned winery. Established by Samuel Smith a British brewer from Dorset who emigrated to Australia in 1847, the company is today run by Robert and Sam Hill Smith. The winery is in the Barossa Valley where some of the world’s oldest vines are to be found. Yalumba now owns over 1000 acres of vineyards in the Barossa, Clare and Eden valleys, but also buy in fruit from selected growers, some of whom they have worked with for generations.

     

     

    Yalumba is unique in that it is the only winery in the southern hemisphere to have its very own cooperage. They select the oak, then carefully craft the staves into barrels. A mix of French, Hungarian and American oak is used depending on the wine and the winemakers preference.

     

     

    The Menzies” is a single vineyard wine from the heart of Coonawarra terra rossa country. Most of the vines date from 1985 and produce small bunches giving wine of great concentration and flavour.

     

     

     The grapes were crushed to small static fermenters where the liberation of colour and tannin is controlled either by plunging the skins, pumping the wine over the cap or draining all the wine from the skins then flooding it back. Selected parcels are given extended skin contact before pressing. Ageing is for 18 months in 34% new French hogsheads & barriques, with the balance in 1 year and older American, French & Hungarian hogsheads & barriques.

     

     

    Deep plum/red in colour with a bouquet that leads with violet and lilac elements and follows on to spicy/pepper notes. The palate is rich and powerful; red fruits and dark chocolate on a robust tannin framework. The finish is long and complex.

    £39.84