Ever since fellow Scots, James Busby and John MacArthur founded the Australian wine industry in the early 19th century, the relationship between Scotland and Australia has been an enduring one. Guardians of this long history, Thistledown Wine Co continues the tradition of Scottish ingenuity and great Australian wine.
From the base in the idyllic Adelaide Hills, they work with pristine fruit sourced from iconic vineyard sites. Giles Cooke MW and Fergal Tynan MW, with the helping hand of Peter Leske, hand-make small-batch wines that illustrate the benefits of great sites and intelligent winemaking. The unique blend of superb fruit sources and experience in both the New and the Old Worlds helps craft wine of subtlety, texture and detail – wines perfectly suited to complement rather than overwhelm fine food.
Drawing on fruit from three prime sites: Ebenezer, Kalimna and Koonunga regions of North West Barossa. Wild yeast fermentation, hand plunged for gentle extraction, each component vinified seperately and aged for six months before blending. The wine then spent an additional twelve months in oak leading to a wine that is both, complex and concentrated yet pleasingly light on its feet.
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