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This wine is about texture. Perfectly hand-picked bunches were crushed and destemmed. The berries then spent time on skins before a gentle pressing to old French oak puncheons. After a wild ferment, the wine sat on lees for several months before bottling. It displays classic Gruner characteristics of white pepper, citrus and apple, with a creamy texture and lovely grip.
A classic match is Weiner Schnitzel but try it with Katsu chicken or Thai stir fried pork.
Varietal / Blend: Grüner Veltliner
Decant: Not necessary
Closure: Screw cap
Farming Practices: Sustainable
Growing up on his family's farm in the Adelaide Hills, Hugh developed an early interest in the wines and vineyards of the region. After finishing school Hugh completed a Masters of Oenology and then started working in wineries around Australia and abroad. Most recently he was a winemaker at The Lane Vineyard, where he won many awards for the elegant wines he helped produce.
The desire to produce his own wines became too strong. Hugh quit his day job, set up a small winery, and here we are!
When Hugh's not knee deep in ferments or digging out presses he can be found shearing sheep, being chased by cattle on his farm in the Hills and chasing Angus and Will.
Hugh's wife, Sarah has always been more about tasting wine than making it. Her work as an Anaesthetist (and mother!) keeps her pretty busy, but she also oversees the business side of things, leaving the most important part (making the wine) to Hugh.
When not working, she enjoys drinking enough wine to make the endless Lego retrieval, dirty nappies and toddler wrestling a little more tolerable.