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$75.00
A recent addition to the Moss Wood portfolio showing the great strides that have been taken in managing the Ribbon Vale vineyard. This is probably the best release yet. It was a superb season and its shows in a wine of elegance and refinement, yet with layered complexity and sophistication. Nice lemon scents yield to more lemon zest flavours with a chalky acidity sustaining the finish. Oak has been beautifully integrated. Mighty impressive wine. – 95 Points, Ray Jordan
Taut, high-energy chardonnay with lemon curd, toasty French oak, sizzled butter, white peach and grapefruit marmalade supported by fresh acidity and fine peppery tannins. Aerate to get the best out of this closed and youthful wine. – 95 Points, Bob Campbell MW, The Real Review
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An iconic wine in the Australian vinous landscape that has in recent years, risen to the challenge of maintaining its greatness and relevance. Established though it may be and the sort of wine drunk by shall we say, mature wine drinker’s, the 2023 Vat 47 nonetheless oozes class, experience and the great site from whence […]
Add to cart Producer: Tyrrell's
From 0.51 ha of vines in 2 separate plots planted 1993 and 1965, one in the steepest stoniest part close to Blagny which contributes excellent acidity and structure, the other part is from lower down where the soil is richer and this part gives greater richness and depth to the wine. This shows wonderful intensity […]
Add to cart Producer: Jean-Louis Chavy
Diam. Not all Petit Chablis is created equal! Moreau’s Petit Chablis comes from a single 2.5-hectare site between Courgis and Beine, just outside Chablis on the route to Auxerre. It has a southwest orientation and lies on Kimmeridgian soils (as opposed to the higher Portlandian soils on which most Petit is grown). Half of the plot […]
Add to cart Producer: Moreau-Naudet
Entirely from a single block, two clones of Chardonnay were sourced from Block 4, which resides on an east-facing slope with views back towards the Clarence House homestead and Mt Rumney. Picked in the first days of April, whole-bunch pressed and allowed to ferment wild in a combination of tank and old French oak puncheons. […]
Add to cart Producer: Clarence House