"This is such a fluid chardonnay. It’s juicy, long and lingering, with pear drop, barley, cooked apple and grapefruit flavours arriving with inscriptions of chalk and apple pips. It has a minerally firmness to it but it’s also alive with succulent fruit... this will be sensational when it hits its peak" 94+ TWF
"..Very complex with aromas of quince, dried honey and grilled cashew and a little crème brûlée. Very fresh on the medium-bodied, chalky textured and long, satisfying palate. Feels both complete and ready." Halliday
Made in a complex Alsatian style, small batches are wild fermented in new French oak. Some portions have a touch of skin contact. Aged on fine lees in foudre before being bottled young and fresh.
Its Back! A beautifully clean, pure nose of ripe melon, lemon zest, and white peach with a lick of vanilla and toast from the oak. This has texture balanced with a mouth-watering acidity giving a classic, elegant style of Chardonnay to suit all occasions.
Dark cherry, satsuma plums and red berry aromas, savoury woodland earthiness with crunchy red berries and fine, firm tannins. It has an elegant mouthfeel and lingering fresh finish.
"From a tiny, 0.1ha savagnin vineyard in Waurn Ponds which was originally thought to be albariño. Mainly from '13 and kept under flor for seven years. A very bright gold with green tinges. Ray's homage to Vin Jaune from the Jura and a delicious one at that. Dry, textured, gently oxidative and nutty, finishing saline and long. Love the label, natural beeswax seal and rustic Calvados bottle, too! 500ml." Philip Rich, Halliday
Hailing from a small, high altitude vineyard in the Adelaide Hills. Made like a Pinot, destemmed, cold soaked then wild fermented. Aged in one year old French oak for 11 months to add structure. Bright, crunchy Morello cherries, a lick of spice and savouriness, fine tannins.
At Lethbridge we have been working with this Noble variety for nearly two decades and in this time experimented with many styles, from dry to sweek, sparkling to amber. This Riesling follows one of our well travelled roads.
A blend of Nebbiolo from the Pyrenees and Pinot Noir from Geelong, made in an Italian style. Sophisticated, full-flavoured and complex, with lifted aromatics and finishing bone dry. In our opinion, the best Rosé Ray has ever made!
Our Estate Pinot Noir, a blend of our beautiful Geelong vineyards. Wild fermented with a high portion of whole bunches, aged in 40% new French oak. The nose is lifted with aromas of rose petal, raspberry and red liquorish. The palate shows red berries, hints of forest floor with fine tannins and fresh acidity.
