Onannon Wines Mornington Peninsula Shiraz 2022 (6 Bottles) Mornington Peninsula

$190.00 GST Included

AUSTRALIA WIDE SHIPPING INCLUDED

Onannon Mornington Peninsula Shiraz is a cool-climate single-site wine made using 30% whole bunches. The wine spent 20 days in total on skins and was matured in a stainless steel egg the Onannon boys call the rocket. It shows blue and black fruits, bunch spice and treacle on the nose. The palate has some density and tannin, and finishes brightly with sour red fruits.

Onannon Mornington Peninsula Shiraz is grown on a single site on the Mornington Peninsula. It is made using 30% whole bunches. 20 days in total on skins and matured in a stainless steel egg we call the rocket.
Blue/black fruits, bunch spice and treacle on the nose. The palate has some density and tannin, and finishes brightly with sour red fruits. – Will Byron, Onannon

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About Onannon

Overlooking Port Phillip Bay, our home base is a five acre vineyard in Red Hill on the Mornington Peninsula. Planted primarily to the MV6 and 777 clone of Pinot Noir we have been making wine from this vineyard since 2009.

In 2014 we took over full management of this special place. In addition we have we building relationships with various growers on the Mornington Peninsula to source parcels of outstanding fruit.

Onannon is three people Will Byron, Sam Middleton and Kaspar Hermann. We make wines that speak a little of ourselves and a lot of the place. We each contributed the last letters of our surnames to make Onannon.

CellarHand

CellarHand is a fine-wine importer and wholesale distributor, with a portfolio featuring some of the most sought-after estates of Germany, Austria, France and Italy, as well some of the greatest producers from Australia and New Zealand. Our ethos has always been to build a portfolio as you’d construct the perfect wine list. We work with small, family producers who express the best of their regions. The wines we sell are the wines we enjoy, and the people who make them are like family to us. They are wines that taste of where they come from, and though they’re steeped in history and stamped with the signature of their terroir, they’re more than ever relevant – and desirable – to the Australian diner of today.