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Sorry, no longer available - Battle Island Sauvignon Riesling Chardonnay
Sorry, no longer available - Battle Island Sauvignon Riesling Chardonnay

Country of Origin: Australia

Region: McLaren Vale, South Australia

Grape Varieties: Sauvignon Blanc, Riesling, Chardonnay

Alcohol by Volume: 12.5%

Food Matches: Poultry, Pork, Fish

Special Features: Vegetarian

Price: £8.42
Out of Stock

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Tasting Notes: An intriguing blend that creates a great equilibrium of crisp versus crunch. Wonderfully expressive aromas of guava, pear and lifted passionfruit which captivate the nose. The palate shows the same fruits predominating drawn tightly with lime juice-esque acidity, body on the palate and a wonderfully tactile finish.

Producer Details: Some Young Punks epitomise the best of New Australia. The punks consist of Col McBryde (voted Australia's Young Gun Winemaker of the Year), Jen Gardner (self confessed nerdy yeast expert) and thirdly Nic Bourke. Like most of the new breed of interesting, young winemakers in Australia they aren't moved by porty Shiraz and seek instead a sense of place and restraint the wines, influenced by the best of the Old World and the New. Col McBryde is as unimpressed by flash-in-the-pan medal-winners that are short on provenance as he is by being hide-bound to the Old World, and carves his own niche. Yet being media savvy and having a sense of humour allows this ironically quietly-spoken but earnest bunch to market themselves outrageously and to bring a fresh approach to labelling. Expect to see increasingly alarming labels sported by increasingly interesting and wholly unique wines. Grapes are carefully monitored and purchased locally.

In The Vineyard: The Chardonnay (organicaly grown) hails from a vineyard in the Willunga sub region of McLaren Vale. The Riesling and Sauvignon blanc were sourced from a vineyard in the south of the Adelaide Hills, South Australia.

In The Winery: All fruit was lightly pressed, settled and cold fermented to retain maximum varietal flavour and lift. Post primary fermentation sat on gross lees for two months to build texture, before racking, filtration and bottling.

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