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Biodynamic beer, wine, & spirits are produced using sustainable farming practices that nurture natural ecosystems. By focusing on soil health and biodiversity they offer a pure, vibrant taste, embodying a commitment to environmental balance.
- Shipping: Only $10 per carton Australia Wide!
- Hand courier service for care.
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Direct Importer of Unique, Quality & Exclusive wines to Australia. We specialize in unique organic, biodynamic & eco-friendly wines, from family-owned sustainable wineries from Europe, to the wholesale liquor markets.
A small innovative company that offers an on-trend, simple, and unique collection of eco-friendly, sustainable European wines to several international markets.
A family business with decades of experience.
Caring about the environment, one wine at a time.
Strange name. Serious Booze.
33778319
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Buyers must be at least 18 years old and located outside a designated dry zone to purchase alcohol.
WHENUA MATUA SINGLE VINEYARD CHARDONNAY 2018 We are tangata whenua – people of the land. We are intrinsically connected to our whenua that we protect, nurture and love. ABOUT THIS WINE: Ripe juicy stonefruit and bright citrus peel characteristics meet in a richly textured Nelson Chardonnay. Hazelnut, flint and spicy French oak.
VINEYARD: Upper Moutere, Nelson, New Zealand. Matau (Fish Hook) block. Planted 2006. 1.33ha. Ancient Moutere alluvium clay soils, featuring deeply weathered and dissected gravels. TASTING NOTE Layers of citrus peel and juicy stonefruit flavours • subtle hints of hazelnut, flint and spicy oak • full bodied and richly textured with a creamy mouthfeel • a delightful long and lingering finish
VITICULTURE Perfect conditions over flowering resulted in even fruit levels across the block • dry summer conditions with cool nights advanced ripeness in the fruit while retaining balanced levels of acidity • a successful harvest period with grapes picked at optimal ripeness with an outstanding flavour profile VITICULTURE Carefully hand-harvested, the grapes were gently whole-bunch pressed • the majority of barrels were fermented with specially chosen yeasts; while a small proportion was left to undergo ‘wild’ fermentation • weekly batonage - or lees stirring - promoted yeast autolysis which added both body and complexity • malolactic fermentation naturally occurred once the weather warmed in the spring only the best barrels made the final blend, before filtering and bottling without fining.
Please note that Vintage years may be different than the images displayed
Made in the picturesque Awatere Valley in New Zealand, Awatere wines capture the unique essence of the region.
Our wine is known for its fresh and lively flavours, with hints of citrus, green apple, and tropical fruit, perfectly balanced with a subtle mineral taste.
Each grape is carefully selected at its peak ripeness, ensuring only the best fruit is used.
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