From the Austin's Vineyard at Sutherlands Creek. The fruit was machine-harvested, 30% fermented on skins for 7 days with twice-daily punch downs, 70% pressed to tank and cold-fermented until dry, 120 dozen made. Full-on salmon-pink; there is a fusion of red, citrus and pear aromas and flavours.
94 points, Wine Companion (January 2020)
This looks proudly pink - time on skins has imparted a salmon hue. Ripe red pears, rose water and a tease of toffee apple - intriguing bouquet. It's a delicious wine. Red pear skin tannin adds seriousness to a subtly-fruited and balanced expression of the variety. Finely-balanced and classy.
95 points, The Real Review (August 2019)
Victoria’s first commercial wine was produced in Geelong by Swiss immigrants in 1845. During the mid- 1800’s Geelong was the largest grape-growing region in Victoria with 400 hectares under vine. When phylloxera struck in the 1870s however, the vines were decimated and it was not until the late 1960’s that the area’s vineyards were re-established. Located about 80 km southwest of Melbourne, Geelong has a cool maritime climate with low rainfall and prevalent cool blustery winds that affect flowering and Franceuit set. Soils are diverse, mostly volcanic over limestone with some lesser quality black soils. The region is dotted primarily with family owned wineries producing small quantities of high quality Chardonnay, Pinot Noir, Shiraz & Cabernet Sauvignon.