We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
James Halliday – A single-vineyard wine from the Lone Star Creek vineyard. Whole bunches were crushed, beginning fermentation on skins before being pressed to 800L amphorae to complete fermentation. The result is a slightly different and excellent take on sauvignon blanc. Bright green gold, this leaps out of the glass with its aromas of fresh guava, passionfruit, kiwi and snow pea tendrils. The flavour-packed palate is bright, gently textured and balanced and the finish is crisp and long. - Philip Rich
About This Wine
The super bright green fruit was hand picked from an old vineyard in the Upper Yarra and sorted before whole bunch pressing. The juice was transferred to an 800L Spanish clay Amphora (see photo) for fermentation and maturation on yeast lees before bottling unfiltered.
But how does it taste?
The nose is limey and chalky with a little passionfruit. It's fresh, pure and has a slight "desert earth" character coming from the Amphora. On the palate there's apple blossom and honey dew melon that's held in place by some pretty racy acidity. Lip-smacking Sauv.
|First Foot Forward
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.