“I MAKE WINES TO ENJOY WITH FOOD. ELEGANT SPARKLING WINES, CRISP, FLAVOURSOME, WHITES AND STYLISH, SOFT FINISHING REDS.”
Voted in Selector Magazine's Top 50 Wines of 2015.
There is only a handful of vignerons growing roussanne in Australia, although many wine lovers are familiar with its cousins, marsanne and viognier. The small band who do grow it are passionate about its long, lingering flavours and versatility with food.
Roussanne is all about deep flavour and texture. It ripens late in the season, often after many red varieties, and as harvest approaches develops its signature flavours of sweet ripe pear and minerality.
The complex textural characters and added layers of flavour I seek are coaxed out by simple and traditional winemaking techniques—'wild' ferments in aged barrels, and resting the wine on yeast lees for a year, with occasional stirring.
The result is a deep and complex wine that is as delicious with the spice and freshness of Asian food as it is with traditional and robust French and Italian dishes. Then, long after the last drop has gone, savour the aroma that still fills the glass!
Small quantities of our 2010 and 2011 Roussanne are also available: call or email us for details.Place an order with Sarah