Tasting Notes

Colour

It is bright, red/amber in colour with a light young sweet raisin nose. 

Palate

The palate shows nutty raisin apricot flavours, very full and sweet but not cloying. The finish is lingering – very smooth and liqueur-like!

Vinification

This fortified wine is made in the same way that tawny port is made. It is a blend of different vintages all made from fruit growing on Skillogalee vineyards.  These separate wines are fermented and fortified and left to age in oak puncheons (500L).  The current blend is made from 1992 and 1993 vintages predominantly, with a little older material to contribute some aged, rancio character and some younger wine to give freshness and lift.

Around 2000 litres are made each year depending on the vintage.

Winery

A family-owned and operated winery located in the heart of the Clare Valley in South Australia, Skillogalee is known for the exceptional quality of their red and white wines and is widely recognised as one of the region’s top estates. They also lead the way in responsible farming, having practised sustainable methodologies in the vineyard and the winery for many years. The original Skillogalee vineyards were planted in the early 1970’s on stony soils and steep, eastern-facing slopes at almost 500 metres above sea level.

The first wines were released in 1976 and quickly gained acclaim: the 1978 Dry Riesling won major trophies at the Adelaide Wine Show and the National Wine Show, putting Skillogalee firmly on the Australian winemaking map. Aware of the exceptional quality of the vineyards and their potential to produce world-class wines, current owners David and Diana Palmer acquired the property in 1989. In 2002 they purchased next-door neighbour Waninga Vineyards, with 30 hectares of 30-year-old vines, bringing the size of the estate to 60 hectares.

While production increased, the Palmers have taken great care to maintain the quality and characteristic style of the wines. Deciding to avoid the bureaucracy of organic or biodynamic certification does not stop a producer from holding soil health and sustainability as a top priority, and this is the case at Skillogalee. Every effort is taken to ensure the best quality grapes are harvested each year, the vines are hand-pruned, and the fruit is mainly hand-picked, with yields kept extremely low. All wines are produced exclusively from estate-owned vineyards.

Specifications

If You Know You Know.........what more is there to say!  Other than fill your glass and taste this delicious intense and complex orange wine!

Tasting Notes

Pale orange in color, this drink boasts vibrant aromas of bitter orange, dried flowers, and a hint of nuttiness. It’s fresh and well-balanced, featuring bright acidity on the palate. The finish is long, intricate, and deeply aromatic, leaving a lasting impression.

Production

The grapes were machine-harvested at night to minimize oxidation, then transferred directly into concrete tanks, following a red wine vinification approach. A cold pre-fermentation maceration at 4°C lasted one week, with daily pump-overs to enhance extraction. Alcoholic fermentation began at 18°C, followed by five days of maceration with continued daily pump-overs. After pressing, the press juice was blended with the free-run juice to complete fermentation. The wine was then aged on fine lees until bottling, adding texture and complexity.

Specifications

 Inspired by the fanciful tales of Pierre Renard and his father, .......

Tasting Notes

The 2023 is a blend of Muscat, Vermentino, Marsanne & Sauvignon Blanc. Light yellowcolour with some green reflections. The nose has young citrus fruit notes, and fresh white flowers. Dry with lovely freshness to it, the lemon citrus notes open out with fresh mint sensations and beautiful acidity on the finish.

Production

From approximately 20 year old vines from vines planted at around 4,000 vines per ha on selected plots on clay and limestone soils in the area of Comté Tolosan around Toulouse in Gascony. This area benefits hugely from the influence of the Atlantic, giving freshness and acidity and making it perfect for white wine production.

The grapes are picked at night and undergo a six hours skin-contact extracting as much of as possible of the precious components. After a gentle pressing, the fermentation is carried out at cold temperature enhancing the subtle fruit flavors. Finally, a three months ageing on its fine lees.

Producer

Pierre et Papa is a compact range of high quality whites, reds and rosés made from grapes sourced throughout Southern France. With packaging influenced by old advertising ephemera, Pierre et Papa's nostalgic feel is very much in tune with the desire to seek out honest value.

Specifications