Bande Apart Gamay 2019 King Valley Victoria
Bande Apart Gamay 2019 King Valley VictoriaBande Apart Gamay 2019 King Valley Victoria
Bande Apart Gamay 2019 King Valley VictoriaBande Apart Gamay 2019
Blue Raspberry, Sour Cherry, Violet, Fruit Pastille, Unpretentious
Two different paths.
United by wine.
Always moving.
Never defined.
Most band together,
we Bande Apart.
JESS & JAMIE
Nomads Garden Pinot Blanc 2021 King Valley Victoria
Nomads Garden Pinot Blanc 2021 King Valley VictoriaNomads Garden Pinot Blanc 2021 King Valley Victoria
Nomads Garden Pinot Blanc 2021 King Valley VictoriaNomads Garden Pinot Blanc 2021
Handmade – Hand Picked – Basket Pressed – Wild Yeast Ferment
No Acid Added – Barrel Aged on Lees – 36 Hours on Skins
Vineyard ~ Murtagh Vineyard, King Valley
Sourced from a well known and well run vineyard perched on the side of a mountain well up from the valley floor and thus cooler, vital for maintaining natural acidity. This vineyard predominantly grows better known varieties, when we discovered there were a few rows of the little known Pinot Blanc we thought what the heck and took 1.5 tonnes to experiment with.
As with all wines released under the Nomads Garden range input from us in the winery was kept to an absolute minimum. Instead careful attention was paid to working closely with Pat the grower and ensuring the grapes were picked at exactly the right moment to ensure the natural pH and the flavours were just right.
Once handpicked and in the winery one half of the fruit was crushed and then gently whole bunch pressed in our wooden basket press directly to seasoned 5 year old French Oak. The second half was destemmed and crushed then allowed to remain on skins for 36 hours at which point fermentation had already commenced, then pressed to 5 year old oak. Oak of this age will impart very little, if any oak characteristics instead we believe they are the best vessel for wines to ferment and age in. Oak is a natural product that allows the wines breath and evolve with time, something not possible with tanks. Once the juice was in barrel it was protected with CO2 until the natural yeast indigenous to vineyard took hold and begun the fermentation process, when using natural yeast we expect fermentation to begin with 3-5 days of crushing. Ferments were temperature controlled in our barrel room to stay at approximately 24 degrees Celsius to retain aromatics. Once fermentation was complete the Pinot Blanc was allowed 12 months to rest in barrel on its lees (lees are the solids that drop and of the wine post fermentation) to create texture. The wines are then lightly filtered and bottled, before been given at least 3 months post bottling to settle
Pizzini Nonna Gisella Sangiovese 2019 King Valley Victoria
Pizzini Nonna Gisella Sangiovese 2019 King Valley VictoriaPizzini Nonna Gisella Sangiovese 2019 King Valley Victoria
Pizzini Nonna Gisella Sangiovese 2019 King Valley VictoriaPizzini Nonna Gisella Sangiovese 2019 displays aromas of lightly spiced plums and cherries lead to hints of chocolate, leather and lovely savoury characters. This easy drinking Sangiovese is generous and full flavoured with soft tannins.
Terrason Cabernet Franc 2021 King Valley Victoria
Terrason Cabernet Franc 2021 King Valley VictoriaTerrason Cabernet Franc 2021 King Valley Victoria
Terrason Cabernet Franc 2021 King Valley VictoriaTerrason Cabernet Franc 2021
Our Yarra Valley and King Valley wines are all made from purchased fruit in the tradition of a negoce. Our growers run what the French call “lutte raisonnée” viticulture or “reasoned struggle”. The choices made must always be carried out with the vineyards health, longevity and sustainability in mind. Our wines don’t masquerade as something they are not and they are best described as “traditional”.
Marc was born in NZ however grew up in South Australia not to far from the Barossa Valley. His wine journey began with Colombard on the Adelaide Plains before relocating to the Yarra Valley where he has spent the last ten years. However it was his decade working harvests in France (Domaine Armand Rousseau, Domaine de la Romanee Conti & Chateau Angelus) that brings us to where we are today. Being lucky enough to work with some of the most revered French winemakers. This taught him to question and challenge everything you do in the vineyard and cellar. This is the hallmark of the wines we make.
Leanne is a Londoner who was brought up in South Australia’s Adelaide Hills. She is the brains behind Terrason, mainly keeping things in some sort of order. Never really settling on one career, and having worked over the years at Marie Clare, World Vision, she currently works in the film industry in Melbourne. Her real passion is photography, flowers and ceramics.
Terrason Gamay 2021 King Valley Victoria
Terrason Gamay 2021 King Valley VictoriaTerrason Gamay 2021 King Valley Victoria
Terrason Gamay 2021 King Valley VictoriaTerrason Gamay 2021
Our Yarra Valley and King Valley wines are all made from purchased fruit in the tradition of a negoce. Our growers run what the French call “lutte raisonnée” viticulture or “reasoned struggle”. The choices made must always be carried out with the vineyards health, longevity and sustainability in mind. Our wines don’t masquerade as something they are not and they are best described as “traditional”.
Marc was born in NZ however grew up in South Australia not to far from the Barossa Valley. His wine journey began with Colombard on the Adelaide Plains before relocating to the Yarra Valley where he has spent the last ten years. However it was his decade working harvests in France (Domaine Armand Rousseau, Domaine de la Romanee Conti & Chateau Angelus) that brings us to where we are today. Being lucky enough to work with some of the most revered French winemakers. This taught him to question and challenge everything you do in the vineyard and cellar. This is the hallmark of the wines we make.
Leanne is a Londoner who was brought up in South Australia’s Adelaide Hills. She is the brains behind Terrason, mainly keeping things in some sort of order. Never really settling on one career, and having worked over the years at Marie Clare, World Vision, she currently works in the film industry in Melbourne. Her real passion is photography, flowers and ceramics.