Perfumed with notes of pears, white flowers and citrus which are lifted by the barrel ageing.
Winemaking Notes Vineyard: 100% Cullen Vineyard. Varieties: 100% Chardonnay. Harvest: From 8th of February to 6th of March. Fruit & Flower days. Oak: 100% for 5 months in French oak of which 30% was new. A combination of barriques and puncheons were selected for the barrel treatment. Alcohol: 13.5%
Delightful combination of fresh cut grass, spicy and vanilla oak aromas supported by tropical notes.
Winemaking Notes Vineyard: 100% Cullen Vineyard. Varieties: 76% Sauvignon Blanc, 24% Semillon. Harvest: 7th to 18th February 2016. Oak: 60% of the wine for 9 months in French oak which 70% is new. Alcohol: 13%
Delicate nectarine and peach aroma with a hint of ginger.
WINEMAKING NOTES Following harvest in the cool of the morning, the grapes were cold pressed and free run and pressings kept separate. Natural settling of the juice produced bright juice to which an aromatic yeast was used to ferment the components to sugar dryness. Only the fine free run juice has been used to make this wine. The cool Adelaide Hills region has become renown for producing fine, elegant wines. This wine was sourced from Balhannah. Richard Hamilton is the fifth generaion of his family to farm grapes and craft wine.
Fragrant, passionfruit, rose petal, cut grass – varietal Sauvignon Blanc.
WINEMAKING NOTES The fruit for this wine was sourced from two Adelaide Hills vineyards at Charleston and Meadows. At 400 m above sea level on free draining loams soils over limestone, their cool easterly aspect allowed us to capture the classic tropical and cut grass aroma’s for which Sauvignon Blanc is renowned. Dry in style, this wine can be enjoyed now with pan fried salmon or an aged cheddar. The Adelaide Hills region produces Australia’s ﬁnest examples of Sauvignon Blanc.
Fine, floral and fragrant nose with zesty lime and lemon.
WINEMAKING NOTES The fruit for this wine was selected from Bryskies vineyard bordering the north of the Watervale township. This east facing vineyard has a proven record of producing fine Riesling. Immediately after harvest, the fruit was cold pressed and free run and pressings fermented separately. The wine was allowed to reach dryness to produce the crisp style for which Richard Hamilton is renown. We were impressed with the flavour of the pressings and as a result, a proportion was blended back into the free run to enhance the mouth feel and to give a burst of flavour. Yum!
The aroma shows ripe peach characters complexed with a nuttiness through yeast contact during barrel fermentation.
WINEMAKING NOTES Our Chardonnay vineyard was planted in 1985 and 1988. Coonawarra's white wines are wonderfully elegant, fine and invite winemakers to express their style. The 2017 Chardonnay was hand picked and whole bunch pressed. It was oxidatively handled as juice then allowed full fermentation in French oak with a selected yeast and a high level of grape solids. Initially frequent stirring of the lees (battonage) was practised during fermentation. Some partial malo-lactic fermentation was allowed while on yeast lees. We have produced a modern style of chardonnay which has finesse, elegance and long mouthfeel highlighted with very fine French oak. The wine received a light fining before bottling.
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