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$140.00
Hirsch’s wines are personified by delicacy and weightless concentration. Pure, cool and fresh with red fruits, hedge fruits, subtle spice and autumn notes of fallen leaves and fresh earth. Finessing tea leaf tannins and intense acidity weave almost unseen, asserting themselves towards the close. Lingering and contemplative wine. Waters Wine Co
The 2020 Pinot Noir The Bohan-Dillon is lifted, with medicinal herbs, wild strawberry, and stony earth, and the palate is medium-bodied, with fresh acid structure. Crunchy cranberry fruit, dusty earth, and hibiscus coax through this weightless style. (AF) 92 points – Jeb Dunnuck
A fresh pinot with dark-earth, white-pepper and strawberry character. Medium-bodied, tannic and intense with cloves. Juicy and flavorful. Blackberries and dried strawberry stems. 92 points – James Suckling
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This is a beguiling and dreamy wine. Translucent, deep ruby/magenta with a harmonious bouquet of dark, jubey fruit, subtle florals, spicy rolling tobacco and wet stone. The nose certainly promises a lot and the palate delivers in spades. Smooth, soft, full and ripe – red and dark cherries mingle with chalky, ultra-fine tannins with enough […]
Add to cart Producer: Home HillThe 2021 Toolangi Pinot has a nice array of expression so early here that’s good to see! Rose petal spiced plum and strawberries with some crushed nutmeg on the nose. The palate exhibits similar flavour spectrum with some nice density to it, trademark Toolangi tannin to close but its fresh and ready to go! Fruit […]
Add to cart Producer: ToolangiOut of Stock
A terrific follow up to the excellent 2019 with notes of blackcurrant, dark cherry, blackberry, sandalwood, baking spices and plum. Medium bodied, plush, succulent and sappy. The oak frames the wine nicely and is beautifully integrated. It’s delicate and pretty, the fruit sweet and tangy. Tannins are long, drawn out, powdery and soft. Very fine […]
Read more Producer: Vincent Dureuil-JanthialThis is 100% estate fruit, 25% whole bunches were retained while the balance of the crop was destemmed. A wild ferment was in small open vats and the juice had about three to four days rest before some gentle foot-stomping and a daily plunge. Everything was pressed after 14 days into tank, and then gravity-fed […]
Add to cart Producer: Hochkirch