93+ - 94 Points - Stuart McCloskey “At this youthful stage, more Sauvignon on the nose than Sémillon. Intensely aromatic with stone fruits, grapefruit and blackcurrant leaf. Herbal, floral and ripe… There’s a synergy between the bouquet and the palate which is equally vibrant and ‘alive’ – some gooseberry and elderflower. Lovely weight (which is often lacking at this level) and the soft textural feel will appeal to many. I love the fresh minty finish, I detect Florence fennel too (eaten raw – you’ll see what I am referring too). Appetising and delicious now, not really a wine to put in the cellar, but a few years will do it no harm.”
Beginning in 2017, The Grenache Project present each vintage six wines made by six winemakers from one Barossa vineyard in an experiment designed to explore the influence of winemaking on the terroir of a single Barossa Grenache vineyard. The Project has received acclaim from some of Australia’s most respected wine commentators, and each new release is eagerly anticipated.
The Project continues in 2020, exploring a 45 year old vineyard site at Light Pass to the east of the Barossa Valley floor, and welcoming a new winemaker – Craig Stansborough from Purple Hands. Craig together with Greg and Allison Hobbs, Pete Schell, Tim and John Duval, Simon Cowham and Corey Ryan, and Jason Schwarz make up the six winemakers who push the boundaries in the art of small batch Barossa wine.
Capezzana Olive Oil has a very intense green colour and very fruity aromas of freshly cut grass and artichokes. On the palate, it is dense and viscous, with flavours that match the aromas on the nose, a very long finish with a touch of spice. A very elegant and harmonious Olive Oil.
Capezzana Estate "Always known among the products of the Tenuta di Capezzana is extra virgin olive oil, obtained from olives of the Moraiolo and Frantoio varieties, with a small percentage of Pendolino and Leccino. The olives are pressed within the 24 hours following the collection in the modern technically innovative company crusher because it extracts the oil by subjecting the dough to a soft centrifugation. The low temperature and speed of processing contribute to giving an oil rich in aromas and aromas typical of the territory of Carmignano. The oil then decants in the historic orciaia adjacent to the mill, according to the ancient system that avoids a second centrifugation. A Brilliant green, Capezzana oil is distinguished by its elegance and delicacy."
95-96 Points – Magdalena Sienkiewicz "55% Roussanne and 45% Viognier fermented in 500L French oak barrels. The perfume begins with a floral lift accompanied by fleshy, white nectarine, pear and spiced apple. A little earthiness and a beautiful round texture characterises the Roussanne. Whereas the Viognier contributes to the mouthfeel with bountiful stone fruit and wild flowers. Admirers of floral driven whites from the Rhône Valley will find much delight in the generous and highly aromatic style of the White Duck. Sampled using Zalto Universal glassware after 20 minutes of decanting."