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Barossa Valley and Shiraz. Hunter Valley Semillon. Adelaide Hills and Gruner Veltliner?
Who knows, but there are a fair amount of very good examples popping up from this part of the country, just like this one from Mike Sexton and his boutique wine label, Main & Cherry.
The 2016 vintage of this wine was fermented long and slow at low temperatures and sat on lees for six weeks prior to ferment to slowly enrich the texture and it's worked a treat.
This won a Gold Medal at the 2016 Alternative Varieties Wine Show and was also awarded 95 points by James Halliday.
This is a very good version of the variety, both varietal and easy to drink. If you want to check out this interesting Austrian variety, this would be a very good place to start.
What it Tastes Like
Smells of wet stones and lemon grass, faintly floral and spicey, finishes with white pepper characters, minerals and some rough stone finish. Generous in flavour and ripe in fruit but all tucked in together well on a slatey bedrock of acid and grip. Nicely played.
95 points. "Every so clear white pepper leaps from the glass on the bouquet, then a riveting palate with citrus/grapefruit/pometo flavours running across river pebbles." - James Halliday (Australian Wine Companion)
- 2016 Alternative Varieties Wine Show
60% Macclesfield vineyard, Adelaide Hills Vines planted 2012 Altitude 270 metres Handpicked – 27/2/16 40% Gumeracha vineyard, Adelaide Hills Vines planted 2010 Altitude 480 metres Handpicked – 24/2/16 Fermented slowly in stainless steel at cool temperatures to enhance the freshness of the fruit, and then spends six weeks on lees for increased mouthfeel and texture.
Closure: Screw Cap
Bottle Size: 750ml
About the Producer
Main and Cherry
Main & Cherry is a family owned vineyard and winery in Cherry Gardens, Adelaide Hills dedicated to creating small-batch wines. Together with our patch of Shiraz, we also source grapes from passionate growers in other pockets of the Adelaide Hills and McLaren Vale. All of our wines begin from the soil up, where nature handles the big things and we gently guide along the rest.
The Adelaide Hills may be the most energised wine region in the country. The sense of exploration and creativity amongst the tribe of talented young winemakers in this region is unparralelled. The Hills has become crucible of Australian wine talent, offering an array of varieties, from classics such as Shiraz, Pinot Noir and Chardonnay, to new varieties like Nebbiolo and Grüner Veltliner for the younger generation to play with. Every vintage brings new colour and complexity to the rich wine, food and produce culture of this cool climate region.
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