TONGUE IN GROOVE LITTLE STOMPER 2015

$31.99elsewhere $36.99

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Winery notes (2015 Vintage)
"Stunning aromas of berry fruit, strawberry, cranberry and raspberry with a salty edge that is backed up by interesting peppery, earthy and chalky nuances. The palate is rich and full with mouth coating tannins (extracted from both the stems and skins) that give a salivating texture producing a style similar to a light red wine made from Nebbiolo grapes. This wine is incredibly drinkable and an excellent food match as the tannins will cut the richness of most dishes."


5 Stars & 18.5/20 Raymond Chan, June 2016 (2015 Vintage)
"Slightly cloudy, strawberry and cooked red fruit colours with garnet-brown on the rim. This has a full and open nose with aromas of red berry fruit, quince, pomegranate, redcurrants and cranberries, entwined with herbs and chalky mineral elements. The aromatics build in depth and concentration with aeration. Dry to taste and medium-bodied, the palate features a fresh, lively mouthfeel with bright and vibrant redcurrant, quince and cranberry fruit flavours that exude a degree of succulence and sweetness. The fruit is underlined by fine and modest phenolic textures and grip, and the fruit is enlivened by crisp acidity. The componentry is harmonious and balanced, and the wine flows with good energy to a long dry, fine-textured finish with subtle quince, cranberry and herb-laced strawberry nuances. This is an attractively restrained, but rich, red-fruited orange skin-contact wine with a harmonious balance between fruitiness, fresh liveliness and grip. Match with Asian and Middle Eastern fare and light red meat dishes over the next 3-4 years. Two vats, one being 100% Pinot Gris from the ‘Cabal’ vineyard put into an open topped barrel and foot-stomped by small children, the other 95% Pinot Gris and 5% Gewurztraminer from the ‘Greystone’ vineyard destemmed to provide whole berries. The fruit was indigenous yeast fermented to 13.0% alc., and dryness, then left on skins 16-31 days, the wine aged 8 months in seasoned oak with full MLF, then given a year in tank to marry together."


90/100 Bob Campbell MW (2015 Vintage)
"An 'orange' wine. Mostly Pinot Gris, with a small amount of Gewürztraminer. One vat was foot stomped the second was not. The wine was fermented on the skins and then left on skins for 16-31 days before spending eight months in oak. The wine is murky and pink/orange in colour. The initial impression is of subtle sweetness and white-fleshed plums. Fine tannins give the wine a grippy, drying finish. It compares pretty well to the 'orange' wines I have tasted to date. Very different. A good introduction to the world of 'orange' wines."



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