The serious white wine collection.
We've selected six leading Australian wine makers with a serious drive to their ethos and technique. Crafting pure wines with precision, respecting the fruit and the environment, with soil and vine health front and centre. We've chosen a range of varietals and regions to give you not only great tasting wine, but a delicious tour of some of our most respected wine regions.
2020 Tarrington Chardonnay
Tarrington biodynamic vineyards are dry-grown and on their own roots, vineyard work is manual, and yields are characteristically tiny.
The Tarrington fruit was harvested by hand in late march, with both good ripeness and pH. The entirety was pressed hard to tank for a wild ferment on full solids. After ferment it was racked to one-year-old French oak puncheons. A little skin-contact, large neutral oak. Natural malo occurred in spring and it was racked to bottle in late February 2021. No filtering or fining and minimal sulphur the only addition.
2017 Bellwether Tamar Valley Chardonnay
Bellwether returns to the heart and soul of winemaking, hand pruned, handpicked, whole bunched pressed, indigenous yeast and french oak... paying respect to the ancient terroir I am fortunate to work with. Enjoy with great food!
Grown by Jan and David Jenkinson in 2010, simply stunning fruit, a warm site in a cold place- tight acid but lots of flavour and texture. will mature for 5 years(easy).
2018 The Wine Farm Pinot Gris
The Wine Farm Pinot Gris sits somewhere between the full-bodied, rich and opulent French approach to the style and the Italian Pinot Grigio which is lighter, crisper and made to be drunk young and with food. We go for texture and creaminess while retaining the freshness and acidity we love in this variety.
On the nose the wine has a lovely crisp pear aroma mingled with the flesh of white stone fruits. Longer ageing in the bottle has given it an extra richness while retaining a light zing from the earlier picking. The palate is bone dry and the initial attack intense with tart apple and pear. Then the creaminess comes through with some savoury notes of freshly baked bread. It’s more voluptuous than a typical Grigio, but not as buttery as a French gris.
Dry, textured and full of flavour making it delicious with food. Drink it a little warmer than you’d normally drink a white to really give the flavours time to shine.
2019 Hochkirch Riesling
Fruit was hand-harvested, then destemmed (not crushed) and sent into large open vats. After wild ferment was kicked off (and a wee bit of time on skins), it was pressed to tank with all solids. Fermentation continued to dryness before it was racked to large (500L), old French oak with fine lees. Natural malo was allowed to progress in spring. The wine was assembled and bottled after about eight months, in Jan 2020. No S02 added.
2020 Entropy Wines Sauvignon Blanc-Sémillon
This is a stunning Sauvignon Blanc - Sémillon blend from the Wild Dog vineyard in Baw Baw Shire.
The forty-year-old, dry grown, original-rooted vineyard is organically farmed.
Rich, complex, vibrant, powerful wine with heaps of acidity. Barrel fermented and aged on full lees. Really proud of this one, super delicious and textural.
Bicknell fc 'Applecross' Chardonnay
Back to a more normal vintage after the warmer, early 2016 vintage. With an almost identical crop load of 3.7 t/Ha, harvest took place 20 days later than in 2016 on March 19th. Analysis at harvest was 11.9° baume, 3.23 pH and 7.0 g/L of acid. Almost ideal numbers.
After passively chilling the fruit overnight in a cool room, the wine was whole bunch pressed directly to 500 litre puncheons (3-6yrs old) for fermentation. Fermentation occurred naturally and progressed to dryness over a three-week period. Once complete, the wine was sulphured on its fermentation lees, where it remained with monthly toppings until January 2018, when the vessels were blended into tank prior to bottling. Other than SO2, no additions were made to the wine.