"At its best wine is a communion of artisan and agriculture."

 

2016 Sang de Pigeon 'Blanc de Pigeon'

90% Chardonnay from Piccadilly and 10% Sauvignon Blanc from Summertown. All wild yeast barrel-fermented in French oak barriques and matured on lees for 9 months.

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$30.00
 
SKU: SDP16B
2016 Michael Hall Sauvignon Blanc, Adelaide Hills

This barrel fermented Sauvignon Blanc combines blackcurrant, elderflower, peach, flint and citrus characters with a subtle viscosity.

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$35.00
 
SKU: MH16SB
 
2016 Michael Hall Roussanne, Barossa Valley

This barrel fermented Roussanne has notes of marzipan, banana peel and green tea on the nose, and a powdery dry palate of camomile and cut hay.

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$38.00
 
SKU: MH16ROU
2016 Michael Hall Chardonnay, Adelaide Hills

Notes of almond meal are combined with touches of green apple, kiwi fruit and cucumber to a finish of lemon pith acidity.

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