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All Saints Estate Hero Twin Collection

All Saints Estate Hero Twin Collection

ENJOY A SPECIAL ON TWO OF OUR VERY BEST WINES....

ALL SAINTS ESTATE 2016 MARSANNE

A crisp, refreshing dry white wine packed with distinctive Marsanne fruit flavours of lemon, peach and honey providing the perfect match to a variety of foods. Made from estate grown Marsanne grapes planted in 1960 and hand-picked in the cool of the morning, destemmed and crushed into the press on arrival at the winery. The juice is cold settled for 36 hours before being racked and then inoculated with yeast. The wine is fermented to dryness in stainless steel tanks before its transfer into premium French oak barrels which had aged the previous vintage of Family Cellar Marsanne. The wine matures on full lees for three months adding texture and complexity.

Light to medium bodied with a hint of minerality characteristic to the region this Australian white wine from the Victoria's Rutherglen region is well balanced with great structure. The Marsanne's fuller texture makes it very food friendly, lending itself to seafood and other dishes based around lighter white meats such as turkey or veal.

ALL SAINTS ESTATE 2016 DURIF

Durif is such a local hero. A cross of Peloursin and Syrah, the variety prospers almost exclusively in North East Victoria. The long warm days experienced in the Rutherglen wine region give the grapes plenty of time to develop their intense colour and rich flavours. This durif has excellent depth of colour, soft, ripe fruit flavours and a firm finish making it a truely elegant Rutherglen Durif.

The fruit was destemmed and crushed into our old 7 tonne fermenters before being inoculated with yeast for fermentation. Hand plunging was done three times a day during the early stages of fermentation, then reduced to two per day till the ferment was finished. Pressing was then done using our 130 year old hand-cranked wooden basket press, this gentle press allows us to get all the wine out but not over extract the tannins. Maturation was in new and old oak barriques and puncheons for 18 months.


Total
$55.10
Dry
Sweet

ENJOY A SPECIAL ON TWO OF OUR VERY BEST WINES....

ALL SAINTS ESTATE 2016 MARSANNE

A crisp, refreshing dry white wine packed with distinctive Marsanne fruit flavours of lemon, peach and honey providing the perfect match to a variety of foods. Made from estate grown Marsanne grapes planted in 1960 and hand-picked in the cool of the morning, destemmed and crushed into the press on arrival at the winery. The juice is cold settled for 36 hours before being racked and then inoculated with yeast. The wine is fermented to dryness in stainless steel tanks before its transfer into premium French oak barrels which had aged the previous vintage of Family Cellar Marsanne. The wine matures on full lees for three months adding texture and complexity.

Light to medium bodied with a hint of minerality characteristic to the region this Australian white wine from the Victoria's Rutherglen region is well balanced with great structure. The Marsanne's fuller texture makes it very food friendly, lending itself to seafood and other dishes based around lighter white meats such as turkey or veal.

ALL SAINTS ESTATE 2016 DURIF

Durif is such a local hero. A cross of Peloursin and Syrah, the variety prospers almost exclusively in North East Victoria. The long warm days experienced in the Rutherglen wine region give the grapes plenty of time to develop their intense colour and rich flavours. This durif has excellent depth of colour, soft, ripe fruit flavours and a firm finish making it a truely elegant Rutherglen Durif.

The fruit was destemmed and crushed into our old 7 tonne fermenters before being inoculated with yeast for fermentation. Hand plunging was done three times a day during the early stages of fermentation, then reduced to two per day till the ferment was finished. Pressing was then done using our 130 year old hand-cranked wooden basket press, this gentle press allows us to get all the wine out but not over extract the tannins. Maturation was in new and old oak barriques and puncheons for 18 months.


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