Victoria

Shiraz Barramundi is produced in the Murray Darling region of Australia from vineyards located where the two main rivers of this area meet.

The vines are relieved with reduced amounts of water to limit vigor and increase color and concentration. After harvesting, the grapes are pressed into steel containers. A short maceration is used for the grapes to acquire further color while it takes 10 days of fermentation at a controlled temperature with reduced daily pumping over only at the end of the fe...

Pinot Noir by Barramundi Wines is born in vineyards located in Australia, in the Victoria region.

The wine is vinified in thermo-regulated steel vats and refines for a few months in wooden barrels.

In the glass the wine has a ruby color. The nose reveals aromas of cherries, strawberries, raspberries and berries. On the palate it is fresh and juicy.

Recommended to accompany stewed meats and roast duck.

Woodfired Shiraz De Bortoli is made with 100% grapes in the Heathcote area of South Australia.

The vineyards are grown on very ancient soils and capable of retaining water in an area once famous for the search for gold. The grapes are brought to the cellar after the harvest and left to ferment without destemming and in contact with the yeasts of the skins. The extraction of tannins is gradual and soft. Ageing takes place in barrels of different sizes for a maximum of 12 months before bottling.

Int...

Chardonnay The Listening Station is produced in Western Australia in the Victoria region from 100% Chardonnay grapes.

Frequent daily temperature variations and soils with low fertility produce very aromatic grapes which, once in the cellar, are de-stemmed and pressed. The wine ferments in steel without malolactic fermentation or aging in wood.

Bright straw yellow, it has notes of peach, lemon peel and ripe tropical fruit on the nose, with returns of sweet spices. On the palate it is fresh and inte...

Malbec The Listening Station is produced in Australia in the Swan Hill region from 100% Malbec grapes.

With often adverse climatic conditions and vines reared since 2000, the low yields allow to obtain fleshy and quality fruits. After mechanical harvesting during the night, the crushed grapes are fermented in steel for 3 weeks with daily pumping over. 50% of the wine obtained is aged in American oak barrels for 3 months before bottling.

Intense ruby red, with hints of black and red fruits in jam, ...