The 'Sang de Pigeon' range of wines is Michael Hall's second label. Interestingly, the term Sang de Pigeon is used in jewellery evaluation to denote a ruby of the highest quality - a reference to Michael's former life in the jewellery industry.
An unconventional blend of 90% Chardonnay and 10% Sauvignon Blanc, the Blanc de Pigeon is a beautifully refreshing wine, with textural interest and lovely barrel-ferment complexity. It's crisp and fruit-driven, but with enough savouriness to keep it from straying off the path. Just add a warm afternoon and some fresh seafood, and you're there!
The style follows in the footsteps of pioneering producers in the uplands of Roussillon and north-east Italy. Lime, sandalwood, fresh pineapple and sour nectarine combine leading to a powdery dry finish. 90% Chardonnay from Piccadilly and 10% Sauvignon Blanc from Summertown. All wild yeast barrel-fermented in French oak barriques and matured on lees for 9 months.
This wine is all about fruit purity and elegance. Although barrel-fermented, and matured on lees, the oak is a background note, adding complexity and texture. The palate is crisp and textural, long and refined with wonderfully balanced acidity and a hint of salinity on the finish.
Michael Hall grew up in England, where he originally built a career in jewellery evaluation, even working for Sotheby’s in Switzerland at one point. Whilst he worked with priceless gems every day, wine was his real passion and so, at the ripe old age of 40, he decided to bring his wine dream to reality, applying for an Australian student visa and enrolling in Wine Science at Charles Sturt University, where he graduated dux in 2005. Taking advantage of the inverse hemisphere seasons, Michael worked stints in Australia with Cullen, Giaconda, Henschke, Shaw + Smith, Coldstream Hills and Veritas; in France with Domaine Leflaive, Meo-Camuzet, Vieux Telegraphe andTrevallon. He then spent four formative years as winemaker for Barossa contract winemaker, Moppa Vintners, before establishing Michael Hall Wines.
CAMPBELL MATTINSON - THE WINE FRONT
Adelaide Hills. 90% chardonnay, 10% sauvignon blanc. An unlikely duo in some ways, though there are precedents. Wild fermented in barrel. Taut, complex, flinty, textural; there’s a lot going on here. The rind of lime, the pulp of grapefruit, woodsmoke notes and whispers of fennel. An infusion of creme caramel. It’s highly engaging, not to mention interesting. It has a crackle to it, a spark.'
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
90% chardonnay, 10% sauvignon blanc separately vinified and matured for 9 months in barrel before blending. An interesting decision to blend thus, even more interesting to disavow chardonnay on the front label. It's lively, zesty and tangy, pink grapefruit to the fore, long and lingering on the finish.'
TONI PATERSON MW - THE REAL REVIEW
A spicy, savoury wine, with excellent mid-palate breadth and a little leesy complexity. Custard apple, quince and white cherry flavours, though the underlying savoury elements ensure that the wine is not overfruity. Good texture and a crunchy finish.'