Articles in Pt Leo Estate WINE and Rose

Showing 12 of 12 results
by Pt. Leo Estate on December 19, 2020
Pt. Leo Estate Wine Club
by Pt. Leo Estate on December 19, 2020
Our wine is made to share. It is delicious, single vineyard, hand-harvested wine made to express a sense of region. Savour our award winning wines all-year-round at an exceptional price by becoming a member a Pt. Leo Estate member today!... 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 Pt Leo Estate on April 1, 2019
Pt Leo Estate Pinot Noir
by Pt Leo Estate on April 1, 2019
Pt Leo Estate Pinot Noir smells of mixed spices, herbs and background fruits such as plums, cherries and raspberries. Complex aromas of plums and dark berry fruits with hints of herbs and spices.... 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 Pt Leo Estate on September 25, 2018
Pt Leo Estate Pinot Gris
by Pt Leo Estate on September 25, 2018
Pt Leo Estate Pinot Gris smells of honeysuckle and pear with hints of citrus and lychee. On the palate flavours as suggested by the aromas dominated by stone fruit. More elegant than the previous two vintages with a nice clean acid finish.... Read full article
by Pt Leo Estate on September 25, 2018
Pt Leo Estate Shiraz
by Pt Leo Estate on September 25, 2018
Pt Leo Estate Shiraz smells of bright fruit with some plum, blackberry, spice and oak. On the palate flavours as suggested by the aromas. A nice entry that fills out in the middle palate with a lingering finish showing acid and fine tannin. ... Read full article
by Pt Leo Estate on September 25, 2018
Pt Leo Estate Chardonnay
by Pt Leo Estate on September 25, 2018
Pt Leo Estate Chardonnay smells of fresh citrus, apricot and floral notes combined with subtle oak and is best suited to Oysters, sashimi, onion & goats cheese frangipani tart, tuna rolls, mussels.... 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