The temperature has tipped 25 degrees by lunch and still climbing today bringing on a more summery air. While it is still officially Winter in Sydney, after spending seven years in the UK this weather brings to mind Pimms and Wimbeldon. Definitely time to break
The colour of Bunnamagoo PNC is a tell tale sign that Pinot is dominant in this blend even before you put a nose anywhere near the wine. It has a very distinct Pinot Noir creaminess with a salmon, melony tint to it. Lively aromas of
Last night, I attended the Coonawarra Roadshow and tasted some of the best from that illustrious region. The region was represented with some well established names there as well as some new names to look out for. On the whole, the wines that were present
Made in the traditional method (Methode Traditionale) from Coonawarra Pinot Noir grapes … and why not, when they produce a sparkling of this quality? This fizz has a pleasing salmon
Made in the traditional method, that is using the same methods that produce Champagne, this fizz has loads of biscuity character. The aromas are of lemon, stonefruit and minerals with a hint of almond biscuit.