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$327.00 GST Included
AUSTRALIA WIDE SHIPPING INCLUDED
This year, 76% of the fruit was sourced from the Cahilton vineyard in the lower Yarra Valley Valley and 24% was from the Yarra Station vineyard, also in the lower Yarra Valley (a north-facing slope of ironstone rich, grey clay loams in the Yarra Glen sub-region).
The Cahilton Pinot Noir was completely destemmed and fermented for 20 days with light daily pump-overs, followed by a few plunges towards the end of maceration. The wine was then pressed to old hogsheads and barriques for malo and maturation. The fruit from the Yarra Station vineyard was fermented as whole bunches for approximately 12 days. After a few light stomps, it was pressed to stay on light lees in old barriques. Both wines went through malo in barrel and were bottled unfined and unfiltered.
About Animale Wines
Dave Mackintosh is dab hand at great value Yarra winemaking, among his many other dab hands. This new Chardonnay release under the Animale label is vibrant fun with a leesy, creamy serious side.
The Dixon’s Creek sub-region is the Chardonnay source, with early picked grapes looking towards a zingy, early drinking style. But with some time in French oak, minimal sulphur and an unfined and unfiltered mantra, this has turned into something much more interesting…
On the one hand, our role as a merchant of all things wine & spirits could not be simpler. We aim to source the most delicious, the most authentic, and the highest quality products possible from Australia and around the world in order to offer them to our clients. We live or die by how well we perform this task. Of course things are rarely as simple or as easy as they seem. Hunting for wines & spirits is no different. Apart from the months spent travelling, countless days and evenings spent tasting and the outrageous wine expenditure in the name of ‘research’, sourcing quality wine and spirits requires expertise and experience. Understanding the potential of a producer and their products is much more than just a slurp and a spit.
