Natasha Mooney La Bise Mixed Red (6 Bottles)

Regular price $139.00

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Sampling 3 of our gorgeous Red Wines Sourced from the Adelaide Hills and Barossa Valley

2 x 2018 The Thief? Shiraz
Sam Kim, Wine Orbit - 94 Points
Campbell Mattinson - 91+ Points


In 2018, after a long and mild growing season, the fruit had beautiful structure and powerful colour. I associated this to be a sign of powerful fruit so vinification was long and time on skins extended to get the most out of the fruit. The 2018 is an intense Shiraz that has started to open up after 18 months in oak and 8 months in bottle. Oak maturation was in 20 % new barels for some partial fermentation and the balance in older puncheons.

2 x 2018 La Bise Nero d’Avola
Campbell Mattinson The Wine Front – 90 Points

Nero d’Avola is Italian for Black Devil which reflects the small and intensely coloured fruit. The grapes for this wine were sourced from the Kersbrook vineyard of Caj Amadio. The variety has very unique character in its red and blackberry fruit flavour and tannin profile. In the winery, the fruit was fermented for a shorter time on skins than I use with other varieties, only 5 days and then spent 6 months in larger oak barrels for maturation before bottling in October. A fresher wine style that works well in all seasons.

2 x 2018 La Bise Sangiovese
Sam Kim, Wine Orbit – 92 Points
Campbell Mattinson – 92 Points

Sangiovese sourced from Caj Amadio’s vineyard in Kersbrook. Caj’s vineyard has 5 sites of Sangiovese and these sites have very different aspects and characters, I am lucky enough to be able to choose the fruit that I need each year based on the vintage conditions and which site is looking to have the best flavours for my style. I like that it ripens late and I get to spend more time walking the vineyards and continuing my affair. Sangiovese is a wine with texture and mouthfeel. It’s a wine that has density while maintaining its lifted fruit aromas of aniseed and cherry. For a twist, we make a small portion of Amarone style Sangiovese which is dried for 6 weeks in the vineyard,
fermented and added back to the cuvee in small amounts. This adds texture and mid palate.

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