We should all be drinking a lot more wine made in this style; fresh, bright and perfect for an Australian summer. Vaughn Dell and Linda Morice have come up with another winner with this young estate-grown, close-planted gamay from Pipers River that is wild fermented, underwent traditional whole cluster carbonic maceration for three weeks, sees just a smidgen of old oak and undergoes no fining or filtration. The end result is lusciously juicy with red cherry and spice notes, fresh acidity and plenty of length. You could even chill this on a warm day. $38. www.sinapius.com.au.
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