“I MAKE WINES TO ENJOY WITH FOOD. ELEGANT SPARKLING WINES, CRISP, FLAVOURSOME, WHITES AND STYLISH, SOFT FINISHING REDS.”
Only a handful of Australian vignerons grow roussanne; those that do are passionate about its long, lingering flours and its versatility with food.
Roussanne ripens late, 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 flavours I seek are coaxed out by traditional winemaking techniques—'wild' ferments in aged barrels and resting the wine on yeast lees for a year, with occasional stirring.
The resulting deep and complex wine complements the spice and freshness of Asian food as well as traditional and robust French and Italian dishes.
Serve just lightly chilled... and enjoy!Place an order with Sarah