Lola Pinot Grigio and Kemosabe Shiraz are produced by Footprint Wines

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2019 LOLA PINOT GRIGIO     GIPPSLAND     V I N E Y A R D Hand crafted by the Santarossa family from 25 year old vines from a single vineyard, 510m above sea level in Whitlands, King Valley. V I N T A G E The 2019 growing season started wet and with a relatively cool Spring season leading into Summer which was dry and warm especially in January and February. With ample water available and well timed irrigation of the vineyard, the harvest was excellent for disease pressure with fresh, clean canopies and well balanced crop levels. Balanced wines with great fruit purity are the hallmarks of this standout vintage. V I N I F I C A T I O N The fruit for the 2019 Pinot Grigio was picked in late February at 11.4° baumé. The grapes were picked in the early morning, pressed off skins into tank for fermentation with high solids to provide complexity and texture while still retaining fresh flavours. Once in tank, alcoholic fermentation with a high solids content at a constant 12°C was completed slowly over 4 weeks. This allowed retainment of fresh aromas and flavours while providing creamy texture and mouthfeel. A small proportion was fermented with wild yeasts in older French oak barriques to add front palate richness and extra dimension. The wines was left on yeast lees with weekly stirring to protect the freshness of the wine and adding further complexity. The wine was bottled under screw cap.   T A S T I N G  N O T E Pinot Grigio is the Italian name for the French variety Pinot Gris. The crisp Pinot Grigio style from Northern Italy is picked early to produce a fresh and racy wine with an underlying mineral backbone of acidity. Dry, spicy, textured, sassy, Pinot Grigio has been made to reflect the Italian expression of this grape variety. The nose offers up an abundance of fresh orange blossom, honeydew and ginger root. The palate displays flavours of yellow pear, green apple and fresh almonds with baking spice and quince notes. A bright acid backbone supports the excellent fruit weight and intensity leading to a balanced finish that is crisp and clean.   F O O D  M A T C H E S Match of the vintage: Tiger Prawns with tomato and Basil sauce.   T E C H N I C A L  S T U F F Region: Gippsland (South) Variety: 100% Pinot Grigio – Clone D1V7 Alc: 12.69%v/v TA: 6.23g/L pH: 3.24
2018 KEMOSABE SHIRAZ    HEATHCOTE   V I N E Y A R D The best Heathcote vineyards are located on a thin strip of Cambrian-derived soils of friable red brown loams. It is this Cambrian earth combined with the mild, dry climate that provides the area with the ability to produce unique and extraordinary Shiraz. The Cambrian soils run north-south on either side of the Mt. Camel Range, following the road from Heathcote to Colbinabbin. Travelling north, it is the land on the left side of the road that is highly sought after. The slopes are gentle, well drained and generally above the frost line. It is here that Colbinabbin Estate vineyard is located. T H E  S E A S O N The 2018 vintage growing season was excellent. Moderately warm conditions prevailed after average rain fall through winter and spring. Sufficient soil moisture resulted in good shoot growth at the beginning of the season – followed by above average, warm to hot days in December through February. Low night temperatures, peculiar to Heathcote, ensured continued vine-balance and excellent berry development. Shoot and fruit thinning maintained vine balance and ensured optimal fruit quality. W I N E M A K I N G The fruit was picked in the second week of March 2018. Destemmed and crushed into 3 tonne open top fermenters it spent 4 days cold soaking for maximum colour extraction. A 10 day fermentation with regular hand plugging; three times daily during peak temperature of 30 degrees C. to extract fine tannins followed. Post alcoholic fermentation the wine spent 12 days on skins macerating. The wine was then pressed off skins to barrel for malolactic fermentation. T A S T I N G  N O T E The nose is filled with black berry, currant, black pepper and cedar. The palate is seductive, with elegant integrated oak and complex dark fruit. The ripe tannins are vibrant but supportive, providing structure and balance.   F O O D M AT C H E S Full flavoured pastas, meat casseroles, roast beef and BBQ meats   A N A L Y S I S Region: Heathcote Varieties: 100% Shiraz Alc: 13.3%v/v TA: 6.1g/L pH: 3.55   KEMOSABE – Comanche Indian for ‘wrong brother’