A full and flavoursome Chardonnay displaying white peach and citrus notes, with creamy texture and restrained French oak.
Winemaking Region: Bellarine Peninsula, Victoria. - Winemaking: Whole bunch pressed. 70% fermented wild in French oak barriques on lees for 8 months. 30% fermented in stainless steel tanks to add freshness to the wine. Blended, fined and filtered.
As the climate changes, winemakers explore ancient practices to produce sustainable wine. Among these are the use of sheep, which have long histories in vineyards. Sheep have always played an important role in the maintenance of our Estate, having access to the vineyards until the vines start to flower again....
Scotchmans Hill outdoor Bistro in undergoing renovations, dining will be held exclusively within ‘The Residence’, the dining hall of Scotchmans’ French Provincial Home. A roaring open fire will be going to keep you warm 🔥🍷
Full dine-in lunch service is available 11:30am – 4:00pm
Thursday, Friday, Saturday & Sunday....
Need a little winter warm up?
Join us for our annual Winter Shiraz Winemakers Lunch at Scotchmans Hill 🍷
Sunday, 3 July 2022 : 12:30 PM – 3:00 PM
Wine and Dine with Scotchmans Hill Chief Winemaker Robin Brockett. Enjoy an intimate set three course lunch with views over the bay, curated by our head chef Andrea Brown and paired with a range of current and exclusively selected Cellar Reserve wines presented by Robin.
$95pp including three course lunch and four glasses of paired Shiraz
Bookings link in bio ☝️...
🚨 Robin Brockett's Winter Wine Selection - 20% off ALL Selected Wines 🍷
Red wine is synonymous with winter. Nothing quite beats a glass of red in front of a roaring open fire on a chilly winter evening.
When deciding which red wine to drink this winter, think full bodied wines like Cabernet, Shiraz and Merlot, wines that are spicy, bold, layered and generous.
Offer Ends Midnight Sunday 5 June AEST - Buy link in bio☝️...
2016 Cornelius Spray Farm Syrah - Halliday Rating 95 Points 🏆
"25% whole bunches, the balance destemmed on top, 5 days cold soak, wild fermentation 10 days, plunged daily, matured for 18 months in French oak (50% new). Deep, bright colour; sultry purple and black fruits coat the intense, long medium+-bodied palate, dispatching oak to all corners of the field."
*stocks are very limited - shop link in bio ☝️