White Wine
PE
Patrick Eckel
December 07, 2024
Wine Rating
87
A light yellow in the glass with a nose of cumquat, mandarin and citrus blossom. The palate has orange cordial and a continuation of the citrus blossom with a sweetness...
PE
Patrick Eckel
December 07, 2024
Wine Rating
96
A heady mix of struck flint, tightly bound vanillin oak and piercingly pure nectarine fruit. The palate shows intensity of fruit with stone fruits given backbone and texture through a...
PE
Patrick Eckel
December 07, 2024
Wine Rating
96
The grapes were picked in early March, whole bunch pressed, with only 550L of juice per tonne of fruit used. The juice was cold settled for 6 weeks prior...
PE
Patrick Eckel
December 07, 2024
Wine Rating
93
A light yellow with a very fine bead in the glass, the nose is attractive with lemon and nashi pear aromatics that are joined by red apple. The acidity has...
PE
Patrick Eckel
December 07, 2024
Wine Rating
93
The fruit for this release was again sourced from Parkside Estate, as always it is a special wine that is made in loving memory of Lisa Kimmorley. ...
PE
Patrick Eckel
December 07, 2024
Wine Rating
93
The nose has floral white flowers alongside piercing citrus fruits that take on a touch of slate. The palate is mineral and textural with bone dry acidity giving a chalky...
PE
Patrick Eckel
December 07, 2024
Wine Rating
96
Elevation and Riesling are almost always a great match, this is certainly the case with this reserve release from Colmar Estate. The nose combines a mineral citrus...
PE
Patrick Eckel
December 07, 2024
Wine Rating
94
The nose gives a great expression of Adelaide Hill Chardonnay with white peach and grapefruit supported by almond meal and background vanillin tones. There is great tension to the...
PE
Patrick Eckel
December 07, 2024
Wine Rating
94
The wine was barrel fermented with free run juice and was aged in 30% new oak and 70% older oak. There is a heady nose of fresh green herbs, punchy...
PE
Patrick Eckel
December 07, 2024
Wine Rating
95
There were only 220 dozen of this wine produced, whole bunch pressed and fermented with wild yeast before being aged in old, large oak for 6 months prior to bottling....