Wine Region: Adelaide Hills, Australia
Eucalyptus, cinnamon hot cross buns... there's a dryness underneath rich red fruits. All the elements are built around a central berry sweetness.
About Lucy Margaux Wines
Lucy Margaux aims to produce wines that express themselves. To achieve this at the highest level, winemaker Anton Van Klopper would never consider adding yeast, bacteria, acid, sugar or any of the other artificial or natural additives. The wines are naturally fermented, without any adulteration. No additives or tricks are employed, such as acid, sugar, enzyme, plastic polymers, fish bladder, copper, gelatine, clay, etc. All of their wines spend some time in oak barrels, shaved and toasted in the winery to suit each ferment. The wine is never pumped, only moved by gravity or pushed by inert gas (argon). All the wines are unfined, unfiltered (except the rose) as this may have a small amount of residual sugar). The wine only ever sees sulphur just prior to bottling; this is kept to a minimum (60 ppm) to ensure that it is protected on the journeys to your cellar or glass.
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