Case Price: $173.94 (6 x 750ml)
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|Our Price: $28.99 / bottle (RRP: $30.00 )||Case: 6 x 750ml|
'It’s highly engaging, not to mention interesting. It has a crackle to it, a spark.
93 Points - Campbell Mattinson
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.
'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.'
93 Points - James Halliday, Wine Companion
'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.'
93 Points - Campbell Mattinson, The Wine Front
'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.'
90 Points - Toni Paterson, The Real Review
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