Pirrimimma was the first winery in Australia to grow the thick skinned Petit Verdot grape.

It's renowned for being an early budding, late ripening red grape with thick skins and powerful depth of colour, flavour and weight. This late ripening dark skinned grape is originally thought to come from Bordeaux in south west France where it can often struggle to ripen fully, hence it is most commonly used as a blending component to add depth to wines made from Cabernet Sauvignon and Merlot. Ironically, it ripens best when it is least needed, as Master of Wine Jancis Robinson writes in the bible of grape varieties, Wine Grapes. 

In the warmest, driest best years, all of the grapes that struggle to ripen (Cabernets and Petit Verdot in particular) all tend to ripen well. Another good reason for seeking out good quality Bordeaux in dry vintages.

Which leads us to the Southern Hemisphere and to South Australia where Pirramimma Wines is based and this lovely red comes from.

Commercail description

Tasting Notes

This is a wine with a deep colour, aromatically rich with predominant notes of ripe fruit, spices and vegetables. In the mouth it is well balanced and velvety with notes
Vinification

The grapes, previously destemmed, went through a low temperature pre-fermentative maceration for 24 hours. The alcoholic fermentation was done in small stainless vats with temperature control, not going over 27. ° Celsius for 12 days. The wine aged, partially, for 5 months in French and American oak barrels.
Viticulture - Density of 4.200 Plants/ha. Clay and limestone soils.

Chardonnay is king and queen at Bogle in California and it invests enormously in ensuring the Chardonnays meet up with market demand for big, buttery, vanilla and cedar flavours in the wine. All Chardonnays at Bogle are aged in oak and this wine, the flagship, spends eight months in new American oak barrels to gain creamy richness to enhance its ripe tropical fruit flavours and sweet toasted coconut finish. 

If you're a big buttery Chardonnay fan, come and get it.

Produced with selected small parcels of old, dry grown Barossa Shiraz from nearly 30 of the Barossa’s finest grape growing families. The vineyards are situated in different sub regions throughout the Barossa, which adds to the complexity and depth of flavours. The wine is hand made using equipment from the turn of the last century, then aged in American and French oak for two years. All this contributes to the objective to make the very highest quality, traditional, soft, deep coloured, earthy Australian red wine which will bottle age.

From the famed Soave producer Pieropan this Valpolicella Superiore is made up of: Corvina Veronese 60%, Corvinone 30%, Rondinella 5%, Croatina Veronese 5%.

Organically grown at 300-500m, on vines with an average age of 20 years.

Grapes are destemmed and pressed. Fermentation temperature is between 23-24 °C / 73-75 °F with a maceration for 12 days with regular punching down for a delicate extraction of tannins and colours.

It ages in french oak tonneaux (40-50% of first passage) for 18/24 months followed by a period in bottle before release.

Typical note of cherry, small red fruits, currant jam and red roses. Pleasant spicy notes, black pepper, cinnamon, juniper berries and cloves. Hints of dark chocolate, vanilla, aromatic woods and a distinct balsamic character. Palate: Fresh, sapid, with fruity character; tannic and delicate texture.

100% Tempranillo. 

From various vineyards around Rioja, on Chalky Clay, Ferrous Clay, & Alluvial soil's between 350m-550m elevation. 

Cold Macerated prior to fermentation, then fermented 15 days in Temperature controlled stainless steel fermenters with daily pump overs, & aged for 24 months in French & American Oak barrels racking every 6 months. 

Ruby red colour with signs of ageing. Aromas of vanilla, spice, leather and ripe fruit. Silky medium body with good length. A classic Rioja.

If you're looking for Italy in a glass, here it is - a complex Chianti Classico (90% Sangiovese and 10% Merlot) from  a hillside vineyard in Tuscany called Poggio Teo. This 10 hectare site is situated about 400 metres above sea level where its vines gain maximum sunshine and benefit from cool nights, both of which enhance this wine's deep velvet smooth mouthfeel and complex, dry savoury aromas. Fleshy black plum flavours and a soft textured mid palate are followed by a lingering flavoursome finish. 

A great wine for drinking now (must be decanted to show at its best) and to save for another five to six years. 

Tasting Note: Unlike other types of sake, namazake is a sake which has not been pasteurised before the maturing and bottling process, giving it a stronger taste and aroma. Namazake has a dry and balanced taste, full of fresh aromas of banana and fruit, making it a truly refreshing drink.

Product Details:
Volume: 280ml
Alcohol: 14.0%
Region: Fushimi

Dry Australian Sémillon is one of our neighbour winemaking neighbour's quirkiest, most individualistic wines. This wine comes from the iconic Brokenwood Winery in the Hunter Valley, a relatively rainy region where moisture tends to force early harvests with slightly lower sugars and pronounced acidity, which allows the wines to age well for decades. 

This wine drinks well now and has fresh green herb aromas and flavours. It will also age well. We'd give this accessibly priced Aussie Semillon a good 10 years in the cellar and then vive la difference.

Musar Jeune is one of our most complex reds in store right now and rocks deliciously earthy dark flavours of black cherries, dates, figs and luscious dry decadence. This maverick blend of Cinsault, Syrah and Cabernet is made from grapes grown in the Beqaa Valley, a fertile area in eastern Lebanon, which is also an active war zone. The Beqaa Valley is also known as Bekaa, Biqâ and Becaa and is home to the Hochar family’s famous Chateau Musar, winery renowned by producing complex, unconventional blends of French red grapes. 

100% Harslevelu from the  Siklós, Zuhánya Cru

Age of vine - stocks:    plantation in 2006

Yield:    1-2 kg/vine - stock

Cultivation  method:    Middle- high cordon training system

Harvest:    End of October 2020

Vinification+ maturation:   After light crush and destemming, 1 night maceration then fermentation in  stainless steel tanks. After fermentation finished, 10 months aging in 5 hl oak barrels on fine lees.

Bottled:    February 2014.    3.300 bottles

Tasting notes:   Floral aromas explodes as wine gets into glass. Oak fermentation and aging promises a complex, vigorous, exciting wine. Concentrated, deep and mineral at once, a great gun amongst white wines. The elegancy and richness shows how excellent a white wine can be amongst the reds in Villany wine region.

This outstanding Malbec is made from grapes grown high altitude vineyards in Mendoza, which were fermented with wild yeasts for 12 days with post ferment maceration for 19-22 days followed by 12 months aging in barrel, including first, second and third use barrels. It tastes smooth, dark, full bodied, fleshy, succulent and complex… An incredible red wine.

Argentina’s signature grape, Malbec, was introduced to the country’s biggest wine region, Mendoza, by Frenchman Michel Pouget in the mid 1850s, but it has since been discovered that not all Malbec vines brought into the country were exactly the same. And the family that has done more to advance the understanding, high quality expression and understanding of Argentinian Malbec is the Catena family, whose Zapata Malbec is one of our favourite wines in store; big, bold and full bodied but with elegance to burn, thanks to its silkiness. 

The Catena family has arguably done more for the quality and reputation of both Malbec and the Argentinian wine industry than any other company, advancing the understanding of growing grapes at altitude, high up in the foothills of the Andes where hot days, high sunshine hours and cool nights ripen the grapes and retain elegance.

Biodynamic. 

100% Cabernet Franc. 

Germain’s calling card is drawn from the domaine’s many parcels in Saumur. These varied sites grow on tuffeau/limestone soils around the communes of Varrains, Chaintres, Dampierre and Saumur. The vines range from 10 to 70 years old (with the average at around 30) and include the domaine’s ‘home’ vineyard, Le Clos, a site ploughed by the family’s Ardennais draft horse. Germain harvests by hand, employs cold soak infusion for some parcels and carries out the wild yeast fermentation and maturation mostly in tank. Aside from a minor 10 ppm SO2 at bottling, the wine sees no additions. Packed with youthful Saumur joie de vivre, this is a pure, elegantly floral red with perfumed dark cherry, anise and graphite notes and a juicy, supple, mouthwatering personality that pairs beautifully with cheese, paté, pork chops and roast chicken. In other words, the perfect bistro wine (that goes with every course)! The colour of the label this year is a kind of bluish slate.