Current Vintage: 2018
Vintage may vary during the year. If you are looking for a specific vintage, please get in touch.
2018 welcomes a trio of cameo appearances into the increasingly impressive Le Stagiaire stable. The Gewurtzanimer was cropped from a small patch of low-yielding vines rooted in the grey sandy loams of Teurong. The fruit from these 30-year-old vines is handpicked and whole-bunch pressed to old barriques. Wild fermented, the wine spends eight months nourishing on its ferment lees before bottling. With tongue firmly in cheek, Barney writes that it's "way better than Alsace". At this price, he's not wrong! It's a cracking release for sure. The new labels aren't so bad either.
It is not really summer in Melbourne until you've packed up the car and crammed every living friend and relative into the car for a day/weekend trip to the Mornington Peninsula.On the tail end of the Eastern Bay of Melbourne, you can expect to find a dynamic range of beach side living. From the low key, sleepy beach towns to bustling coastal communities - packed with arriviste private schools, cafes, boutiques, competitive polo and some of the most expensive strips of holiday home real estate serving some of the richest people in the nation. You might even catch a glimpse of Lindsay Fox landing his helicopter on his Portsea front beach mansion.
Unlike the pretences of its holiday makers, the region packs a punch now that wine making has returned to favour in the area after a period of decline. You can expect to find high quality, cool climate wines that deliver fresh, smooth mouthfeel and a sense of wanting more. We can't get enough of summer in the peninsula, and the cracka' selection of winemakers are a perfect pairing.
"Floral, fruity, Rose water-meets-nashi pear scents. Palate is slick and then tightens up to a squeaky finish with some glycerol licks left behind. Shows the intensity possible from the variety, sweet-fruited, oily concentration, but maintains a freshness too, though no apparent 'bite' of acidity. Very even tempered, long, fine-feeling for the variety. If you are into gewurz, this is a very good example of how to do classy wine with the variety. Where's the chilli oil?" 93 points, Mike Bennie, The Wine Front