Product was successfully added to your shopping cart.
The Jester Cabernet comprises 20% Amarone fruit, dried for approximately 7-8 weeks, following the Italian appassimento technique of drying grapes on racks. The vineyards are located at the southern end of McLaren Vale, close to the seaside town of Aldinga. The combination of cool sea breezes and gully winds provide ideal conditions for growing fruit of intensity and balance. The vines sit on heavy clay, which gives the wine powerful fruit flavours. Best shared with family and friends, this is a Cabernet with great personality and generosity.
The 2015 vintage produced high quality wines with great colour, and bright, pure fruit flavours. Twenty per cent of the fruit is dried using the ancient Italian appassimento technique prior to fermentation, for approximately 7-8 weeks. The remaining grapes are fermented on skins for six to ten days, at cool temperatures to enhance pure berry fruit. Aside from producing a wine with a complete framework of tannin and intense fruit characteristics, this process adds a beautiful sensuous plushness to the mid palate.
The Jesters of the Courts of Europe had one motivation, to entertain the household of a nobleman and his guests. The Jester, a modern day entertainer, is exactly that. Able to excite and tell stories at any dinner table, he is the life of the party. He waivers from fits of laughter, to being somewhat risqué and suggestive. Ultimately, he is there to remind us not to take life too seriously. He gathers friends around regularly to eat and drink well, as he of course is the instigator of such frivolity. We all know a modern day Jester, and to them, the life of the party, we salute the Jester in you.REGION: McLaren Vale. VARIETY: 100% Cabernet Sauvignon. HARVEST DATE: March 2014. BOTTLING DATE: January 2017. CLOSURE: Stelvin. COLOUR Deep garnet red.
NOSE: Bright and fresh with signature Cabernet Sauvignon characteristics of red capsicum, menthol, violet and mixed herbs.
PALATE: Full bodied and mouth filling with juicy red cherry, blackcurrant and cassis, intertwined with savoury dark chocolate and tobacco. The Amarone component adds to a textured finish with great length and savoury tannins.CELLARING: 2 - 6 years FOOD PAIR: Roasted duck breast with pecan puree ALCOHOL(Alc/Vol): 14.5% RS: 2.4 g/L pH: 3.53 TA: 6.44 g/L RRP $25.00
Tasting Notes:Shades of yellow are very light, bright and translucent. Beautiful soft aromatic and floral character with gooseberries, pineapple and lychees.General Info:
At the 1983 Royal Sydney Wine Show, Lillypilly Estate made a resounding debut on the Australian wine scene when one of its first wines, 1982 Tramillon ®, won a gold medal and the trophy for Best NSW White Wine.
This unique blend, which brings together two of the world's great white grape varieties — gewurztraminer and semillon — has become one of Lillypilly Estate's hallmark wines.
Gewurztraminer has its home in Alsace and makes wines that are extremely spicy, fragrant and seductive.
Semillon is an important variety in Bordeaux and also Australia, where it is widely grown in many regions, including the Hunter Valley, Margaret River, the Barossa Valley and the Riverina. It is an extremely versatile grape variety which can be used to make both luscious, sweet botrytised wines and crisp, fresh dry whites.
Lillypilly Estate's Tramillon ® combines the fragrance of gewurztraminer with the full-bodied freshness of semillon to provide an immensely satisfying slightly sweet white wine.
Notes: Beautiful tawny colour with rich golden amber on the edge. Aromatic ripe fruit and spice. Velvety texture, luscious, mouth filling and lingering flavours. This wine is made of a rich combination of vintages, some over 25 years old. This wine is a testament to the hard work of Pasquale and Angela Fiumara and their seven sons, in establishing the family owned vineyards and winery. The first release of this rich, soft fortified wine is named "Domenic Blend" in memory of the eldest Fiumara brother.
Food: Strong Cheeses & Dried Fruit Or Chocolate DessertsTHE HERALD (Newcastle) 26/03/08
“...invites the pouring of a second glass, so it's best to enjoy this clinker fortified at home in your favourite armchair. Exudes scents of rich fruitcake and hazelnuts. Succulent raisin flavours hold sway on the front of the palate and elements of bramble jelly, cinnamon, cloves and nutty oak chime in on the middle palate. Lingering lush fruit characters, minty tannins and a whisper of flinty acid combine at the finish. lt would be great with a King lsland cheese plate with dried muscatels, quince paste and poppy seed lavosh.By John Lewis AWC Vienna International Wine Challenge TROPHY 2008 Best Fortified GOLD 2008 GOLD 2009 GOLD 2012 MUNDUS VINI Germany GOLD 2010
Bouquet: A great example of cool climate Chardonnay from the Great Southern. Ripe fruit notes of nectarine and peach, along with pink grapefruit characters are complimented by complex mealy aromas and subtle French oak that are fresh and balanced.
Palate: A full flavoured wine that is rich and complex yet also fresh and lively on the palate. Nectarine fruits fill the front palate and are backed immediately by the silky and rich texture of the wine. The quality French oak sits quietly in the back-ground adding to the flavour and complexity both of which carry the length of the wine. Long and powerful, the wine has great length and the flavours linger in the mouth.
Enjoy with a wide range of meals, including pasta and white meat dishes, over the next five years.Winemaker: Rob Diletti
The name "Zumma" stems from a baby nickname for Garry and Margaret’s daughter Zoe (or Zoe Zoe Zum Zum to family and friends!). With such long held sentimentality it was the obvious name choice for the limited bottling of the wine produced from the Crittenden family’s oldest and most cherished vines.VINTAGE
2015 could almost be described as the perfect season! Long periods of cool dry weather were experienced right throughout summer with the noticeable absence of any potentially damaging heat spikes as seen in some recent years. Overcast conditions in January brought a degree of disease pressure [in the form of powdery mildew] however fastidious attention to detail by the vineyard crew ensured squeaky clean fruit was delivered to the winery right across the board.VINEYARD
Grapes for this wine were sourced from a small portion of our original ‘home’ vineyard proudly planted and tended to by the Crittenden family since 1982. Located in the South Eastern foothills of the Kangerong basin the site takes good advantage of the well draining loam soils and the cooling effects of Port Phillip bay 5km West. Planted parallel to the Pinot Noir block of the same name, The Zumma block of Chardonnay was planted in 1987 to the most prevalent of clones I10V1. Although perhaps not the most sought after of clones if planting today, the combination of vine age, site and biological viticultural practices allow this planting to yield Chardonnay fruit of an extremely high quality.WINEMAKING
The fruit was hand harvested & whole bunch pressed to a mixture of new, one and two year old French oak barriques. All barrels were then allowed to commence fermentation spontaneously with wild (indigenous) yeast, with temperature control being exercised during the fermentation process to ensure the retention of clean fruit characters. The wine was stored, subject to a topping regime, in the same barrels for 11 months, where the lees were stirred back into the wine at regular intervals to add to the complexity and richness. Approximately 30% of the wine underwent malolactic conversion. In February of 2016 the wine was assembled in tank where it was made cold & protein stable in readiness for bottling.ALCOHOL: 13.1% MALOLACTIC: 30% pH/TA: 3.49 / 6.25 g/l OAK HANDLING: 11 months in premium French barriques (30% new) WINEMAKER’S TASTING NOTES:
Our Zumma Chardonnay is the true product of both vineyard and winery with many complex winemaking activities contributing to the finished product. Wild yeast fermentation in premium French oak and extended stirring on lees have produced a rich and complex wine though it still retains a level of finesse attributable to its cool maritime climate origin.
Vineyard: Our Brokenback Vineyard Semillon is grown on well-drained sandy loam soils located in the heart of Pokolbin, Hunter Valley wine country N.S.W. The vineyard has drip irrigation installed on each vine row to ensure vine health and consistency of quality. The crop yields are relatively low, producing excellent concentration of fruit flavour.Harvest: Date – 20th February: The grapes were handpicked late in the season to allow the sugar concentrations to maximise. Appearance: Light straw with green tinged hues. Bouquet: Lifted, fresh lemon and lime aromas. Palate: The palate displays sweet, ripe lemon flavours with a hint of lime leaves in support. There is a good balance of ripe fruit flavours combined with fresh, crunchy acidity creating a complex wine with good length. This is a medium bodied, late harvest style not finishing overly sweet. Cellaring: An early drinking style to be enjoyed on any occasion. Food Suggestions: Excellent with seafoods and salads, Asian cuisine, selected deserts or simply a glass on its own amongst friends. Wine Analysis: Alcohol – 11.0% Residual Sugar – 40.0g/Lt Acidity – 7.70g/Lt pH – 3.36 Volume – 3750Lt Additives: Preservative 220 (sulphur dioxide) Fined using milk products.
Vintage Conditions: The 2014 vintage was a very good year in the Hunter Valley for white wine making. Early rainfall in Spring was followed by warm, dry conditions during ripening and harvest. This produced limited yields of high quality fruit displaying excellent fruit flavour whilst retaining natural acidity.
Winemaking: After crushing and destemming the must was chilled to 12 degrees. The free run juice was combined with the pressings juice, and then cold settled. Once settled the clear juice was racked and inoculated with a selected white wine yeast and fermented at 12-15 degrees for 10 days. At the completion of the alcoholic fermentation the wine was racked off yeast deposits, stabilised, fined and filtered for bottling in early Spring 2014.