Articles in Paradigm Hill WINE and Rose

Showing 12 of 13 results
by Paradigm Hill on September 26, 2019
Paradigm Hill Pinot Noir Adesso
by Paradigm Hill on September 26, 2019
As many will recall, this is the happy result of "an experiment gone right" and just the third release of the wine! It was left in barrel for 18 months to evolve and mature but it was only after 10 months that we added some preservative. ... Read full article
by Lancemore Lindenderry Red Hill on September 10, 2019
Lindenderry Macedon Ranges Rosé
by Lancemore Lindenderry Red Hill on September 10, 2019
Red berries and florals on the nose, with a touch of cinnamon and bitter orange. Soft, round with acid driving the wine through the palate, red fruits and brown spices with a herbal twist to the finish. ... Read full article
by Portsea Estate on September 4, 2019
Portsea Estate Rosé
by Portsea Estate on September 4, 2019
After the success of our 2015 Rosé (Best Victorian Rosé at the 2015 Concours de Vin), winemaker Tim Elphick has followed up with an equally stunning 2016. A delicate salmon/pink blush in the glass delivering subtle, savoury Pinot Noir aromatics and..... Read full article
by Paradigm Hill on April 1, 2019
Paradigm Hill Pinot Noir L’ami Sage
by Paradigm Hill on April 1, 2019
L’ami sage has more palate intensity with enticing, darker red fruit aromas followed by the expected savoury, fleshy and earthy character. Always showing a bit more assertiveness on the palate with a tad more richness than Les Cinq.... Read full article
by Panton Vineyard on October 10, 2018
Panton Vineyard Rosé
by Panton Vineyard on October 10, 2018
Made from our Sangiovese grapes, this bright, clean rosé has many attributes of that variety; a rose petal aroma, summer berries and red cherry fruit with an overlay of fresh earth. The dry, clean finish with a natural acid line makes makes it an esp... Read full article
by Paradigm Hill on July 6, 2018
Paradigm Hill Pinot Gris
by Paradigm Hill on July 6, 2018
The Pinot Gris is crushed and stems removed. The must is left to soak a while before pressing off the juice & overnight cooling before the clear juice is fermented in French oak barrels – 50% new Vosges forrest sourced oak is used [16oC to 18oC].... Read full article
by Paradigm Hill on July 6, 2018
Paradigm Hill Riesling
by Paradigm Hill on July 6, 2018
Fruit is crushed, stems removed and the must is left to soak a while before pressing off the juice & overnight cooling. The clear juice that is fermented in open 2000 litre vats [14oC to 16oC]. Wine is bottled after a further 6 months.... Read full article
by Willow Creek on April 16, 2018
Rare Hare Rosé
by Willow Creek on April 16, 2018
From 100% pristine Willow Creek Vineyard fruit, this rosé release is perfectly poised for summer enjoyment. With an delicately attractive peach hue, the wine shows lifted aromas of enticing wild strawberries and redcurrants, and an intriguing hint ..... Read full article
on April 12, 2018
Rahona Valley Kaye's Block Pinot Noir Rosé
on April 12, 2018
The Rahona Valley Rose is 100% Pinot Noir. This style is intended to be pale, perfumed and delicate, as Pinot Noir can deliver when treated with respect. The nose exudes strawberries, red currants and cream. The barrel fermentation gives a super...... Read full article
by Trofeo Estate on October 18, 2016
Trofeo Estate Rosé
by Trofeo Estate on October 18, 2016
Welcome to our first Rosé made from cool climate Shiraz grapes. On approach, strawberry and cream aromas tantalise the senses. In the mouth, bright red fruits dominate, overlaying a refreshingly dry savouriness. Best drunk slightly chilled, this Rose... Read full article
by Paradigm Hill on September 14, 2016
Paradigm Hill Transition Rosé
by Paradigm Hill on September 14, 2016
Carefully selected shiraz fruit was crushed and allowed to soak on skins for about 8 hours before pressing. The approach to making this wine is the same as for Pinot Gris with cooled ferments in Vosges-forest-sourced oak barrels [25% new].... Read full article
by Paradigm Hill on September 14, 2016
Paradigm Hill Shiraz Col's Block
by Paradigm Hill on September 14, 2016
As we are located in a cool climate region, our Shiraz grapes ripen very slowly and late into autumn. This leads to a Shiraz style that has enticing and complex spice aromas, layers of toasty mocha and a palate that is elegant yet intense.... Read full article
1 2