Our Tumbarumba Pinot is an awesome little wine that is the perfect food accompaniment. Can you guess the food match for Pinot before you get to the bottom of this?
The pale, slightly brick red colour is about right for a Pinot with three years of bottle age. The Strawberry Coulis type fruits are complexed by Nutmeg, hints of cedar and classic forest floor characters. The palate is soft and well balanced with a light dusting of tannins. The plummy mid palate fruits are rounded out by just a squeeze of acidity which help to pair this wine beautifully with….DUCK! Well done if you got it right....now go buy some.
Never was a wine made that had a greater affiliation to food than Sangiovese, or as the Italians know it, Chianti.
The wine is a bright ruby red in colour and with fantastic aromas of Maraschino cherries and deliciously ripe raspberries it is an absolute delight. Savoury oak with hints of dark chocolate and subtle star anise & Szechuan pepper notes adds further to the complexity.
The palate is medium bodied and incredibly well structured. The tannins are fine and long and that typical acidity we see with is variety gives and incredible length to the palate. Sweet mid palate raspberry fruits provide a freshness and liveliness to this fantastic wine.
Cured meats like Prosciutto di Parma or San Daniele balance of saltiness, sweetness, and fat – ideal for such a wine. A well balanced duck or venison ragu would also be a great match.
No longer considered an alternative variety on the Australian Wine Scene, Tempranillo has fast become an incredibly popular wine style.
Our 2016 Regional Series Tempranillo is a beautiful garnet red in colour exhibiting aromas of rich cherry pie with hints of cinnamon spice. Like all our Tempranillo’s, we love the complexity that spicy paprika adds.
The palate is firm with a tannic bite balanced by sweet mid-palate blue fruits. The wine has a great length and is ready to be served with a robust food pairing.
To mix things up, replace the traditional Toulouse Sausage in a Cassoulet with a spicy chorizo to get a fantastic match.
Hunter Valley Shiraz is a unique and special gift to the wine drinking world and this wine is the perfect example of over 150 years of winemaking in the region.
The nose is packed with earthy and savoury characters whilst the red fruit aromas and spicy pepper characters add to the complexity of the bouquet. Aged in new and old French hogsheads, the influence from these barrels is subtle whilst remaining influential.
The palate is a great example of what a fine Hunter Shiraz should taste like. Again the oak provides depth and complexity to the fruit characters of the wine. The generous tannins are well rounded and the medium bodied palate allows for each of these characters to be experienced within the wine.
This wine will age beautifully into the future and will reward those patient enough to tuck away a few for the future.
Patiently matured in old and new French Hogsheads and Puncheons we want the oak to support, not dominate. The fruit within the matrix of this wine is both delicate and pure.
White pepper, cinnamon and clove all play a role whilst the palate remains medium bodied with great texture and structure. The sweet mid palate fruits show richness and freshness making this a very easy and approachable wine.
We think the flavours and structure of our ACT Shiraz make this the perfect accompaniment to duck. Duck doesn’t have to be an extravagant confit every time so for this wine we suggest a well-balanced duck ragu served with pappardelle.
Things have just got serious. For one of our Regional Series/everyday wines, this is punching seriously above its weight.
Aromas of fresh figs and maraschino cherries are complimented by vanillin oak and hints of aniseed. Think Liquorice Allsorts. The palate is generous and mouth-filling with big, ripe fruit flavours of blackcurrant cassis and ripe, red fruits. The tannins just manage to poke out through the avalanche of fruit whilst toasty French oak leave a savoury finish to the palate.
Serving Suggestion? BBQ beef short rib. Marinate the ribs in a smoked hickory sauce, with a dash of Hilltops Shiraz just to perfect the marriage. Serve with your fingers and a large napkin.