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This wine is visually stunning with baby ruby hues, with earthy elements of porcini forest floor and under tones of Chinese Five Spice, what we would call a superhero wine. Jonny has gone all out and sourced fruit from four very different regions within Southern Tasmania, The D'Entrecasteaux Channel, Coal River, Derwent and Huon Valley. Each of the four parcels of fruit were independently fermented and held on skins for 8-22 days. The wines has 9% whole bunch component leading to four months on lees whilst undergoing Malolactic fermentation.
Enjoy me with
Sunday night movie, pizza and this cracking Southern Tasmanian Pinot - a Quattro Formaggi Pizza to be exact and you’ve got yourself a Sunday well spent. Ok, we might have been dreaming about next Sunday, but in all seriousness this wine works well with a broad variety of food and can work from a charcuterie and fromage selection, to duck, goose, pheasant or even by itself.
The legends behind Mewstone Wines, brothers Matthew and Jonny Hughes have their own vineyard located on the banks of the D'Entrecasteaux Channel in the deep South of Tasmania. Formerly a cherry orchard turned awesome wine site that has original plantings of Pinot Noir, Chardonnay, Syrah and aromatics. Jonny has an extensive career in making wines across the globe. The winemaking style utilises modern techniques and innovation to create wines of interest and quality, breaking free from commercial shackles. If you are looking for wines of interest and difference, look no further.