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With a distinct golden hue attributed by yeast development in bottle from over 5 years on lees. This premium sparkling wine displays exquisite nutty, toasted notes on the nose with a hint of sea spray and oyster shell. On the palate, it delivers a seamless crisp acid line with a creamy layered palate indicative to the cool climate of the Pipers River Region of Tasmania. Clover Hill sparkling wine is sourced from pre-eminent vineyards in Tasmania, an area acknowledged as the premier location for cool-climate sparkling wine in Australia. This wine has elegance, texture and complexity which are all trademarks of the house style of Clover Hill. -
APPELLATION: Carneros, Napa Valley VINEYARD: Gran Val COMPOSITION: 96% Merlot, 4% Cabernet Sauvignon FERMENTATION: Open top tanks with three punchdowns daily AGING: 20 months in 46% new French oak ACID: 6.4 g/L pH: 3.5 ALCOHOL: 14.5% HARVESTED: September 15, 2014 BOTTLING: July 2016 PRODUCTION: 940 cases produced This Merlot opens with bold aromas of juicy ripe cherry and blackberry. Luxurious blueberry flavours dominate the palate along with smooth, robust tannin's. Displaying a refreshing, cool climate acidity, this wine finishes with a touch of cedar. -
APPELLATION: Stags Leap District, Napa Valley COMPOSITION: Cabernet Sauvignon AGING: 100% new French oak ACID: 6.7 g/L pH: 3.6 ALCOHOL: 14.6% HARVESTED: September 9 - October 4, 2017 BOTTLED: July 31, 2019 Grown from the four best blocks of our Hirondelle Estate Vineyard, this wine opens with deep blackcurrant aromas with a hint of clove. Silky tannin's and rich flavours of blueberry, mocha, and spice are followed by a long, velvety finish -
Red wine made with Tempranillo variety, from the Castilla y León area. Fermentation in stainless steel tanks at a controlled temperature between 26 and 28ºC, with daily pumping over for 10 days and malolactic fermentation. Contains sulfites. -
A cut from the end of the loin, distinguished by its flat, triangular shape. A perfect balance between the lean part and the fatty part. -
A larger-size cut whose lean meat with fat marbling is tasty and widely recognized. It combines with everything, both in the oven and in stews and casseroles. -
Forms part of the top end of the loin. It is one of the cuts with the most intramuscular fat marbling, which gives it a succulent flavour. -
A special cut to be found “hidden” between the shoulder and the fatty part of the loin. Its high content of fat marbling gives it a pinkish colour and a very special juicy texture. -
A richly-flavoured gelatinous meat from the lower jaw of the Iberian pig. A highly prized cut, ideal for delicious stews. -
Very juicy, tender meat which “hugs” the outside of the ribs. When cooked, its extensive fat marbling melts and enhances the flavour of this sought-after meat. -
Both the Cabernet Sauvignon and Cabernet Franc were grown in the finest blocks of the vintage in Hirondelle Estate vineyard, blocks B5B and A5 respectively. The wine exudes a strong briary aroma with mint chocolate and cedar notes. With a complex flavor profile including blueberry, blackberry and cream notes, the tannins are persistent on the palate without being overpowering. -
The 2019 Yettalil opens with aromas of fresh blackberry, ripe plum, and racy cassis layered with hints of violet, bay leaf, and thyme. Beautifully balanced and elegant on the palate, vibrant acidity and polished tannins give way to a concentrated core of black cherry, vanilla, and cedar. The texture is velvety and plush with a backbone of graphite and dark chocolate that lingers through a long finish.
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