Articles in Gamay, Haldon Estate WINE, Weathercraft Wine WINE, Domenica WINE and Piano Piano WINE

Showing 6 of 6 results
by Weathercraft Wine on November 7, 2019
Weathercraft Wine Limited Shiraz
by Weathercraft Wine on November 7, 2019
This limited, 600 bottle release of Shiraz is a unique curio, made to be contrasting in style to our other offerings. Open-fermented with indigenous yeast and matured for twenty months in tight-grain French oak, the wine shows spiced plums, cloves...... Read full article
by Weathercraft Wine on November 7, 2019
Weathercraft Wine Premium Shiraz
by Weathercraft Wine on November 7, 2019
Respectfully grown, this single estate Shiraz reveals a generous core of wild raspberry beneath layers of spice and French oak. A respectful dance, where no one character dominates.... Read full article
on March 29, 2017
Piano Piano 'Sophie’s Block' Chardonnay
on March 29, 2017
This elegant Chardonnay has attractive dried herbs, cashew, some tight grapefruit, minerals and a fine integrated oak. The palate is lively and complex finishing with a fantastic length highlighting the pedigree of this wine.... Read full article
on March 28, 2017
Haldon Estate 'THE EDGAR WALLACE' Cabernet Sauvignon
on March 28, 2017
This wine is a rich and deep red colour. The nose is complex pretty clay earth with layers of red flower scent and fresh wooded forest. The palate is full of fruit flavours like dried cranberry and sarsaparilla root with an enduring finish.... Read full article
on March 28, 2017
Domenica Chardonnay
on March 28, 2017
Pale green / gold colour. The nose displays the grapefruit and white peach typical of the region and vineyard. Aniseed and matchstick barrel ferment characters are present, though not obtrusive. The entry to the palate is deceptively fine, a stony...... Read full article
on March 27, 2017
Sorrenberg Gamay
on March 27, 2017
The style of Gamay we produce is a combination of Burgundian and Beaujolais techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked cold, crushed and left to soak for 4 days before ferment... Read full article