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Belgravia Limited Release Roussanne 2010

Winemaker's Notes:

James Halliday (2012): "Hand-picked, whole bunch-pressed and fermented in new French oak with wild yeast; the end result is very good, although it's not easy to decide how much of the flavour/aroma comes from the grapes, how much from the oak. I'll certainly take quince and mineral characters from the fruit, and at this early stage that may be enough." <strong>93 points</strong>

Region: Australia » Mudgee » Orange

Vintages

  • 2010

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Color: White
Varietal: Roussanne
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Belgravia at Union Bank:
The Belgravia vineyard was planted by the Hattersley family in 1996 and the first Belgravia-labeled wine was released in 2001. Belgravia produces limited quantities of excellent cool-climate fruit picked from our vineyard in Orange. Each parcel of fruit is crafted into 'hand-made' wines allowing the fruit's finger-print to shine. Brand Manager Nick Butler works closely with specialist winemake... Read more
The Belgravia vineyard was planted by the Hattersley family in 1996 and the first Belgravia-labeled wine was released in 2001. Belgravia produces limited quantities of excellent cool-climate fruit picked from our vineyard in Orange. Each parcel of fruit is crafted into 'hand-made' wines allowing the fruit's finger-print to shine. Brand Manager Nick Butler works closely with specialist winemaker Phil Kerney who concentrate on traditional winemaking methods and minimal 'intervention'. This is testament to the quality of the fruit grown at Belgravia. As all wine lovers know, you can't make great wines unless you have great fruit - so good wines are made in the vineyard. Ours lies between 650-710 metres above sea level and is located 22 kms north of Orange in the Orange GI. The 193-hectare vineyard comprises: * 74 hectares of shiraz * 46 hectares of chardonnay * 29 hectares of merlot * 25 hectares of cabernet sauvignon * 4.5 hectares of viognier * 4.5 hectares of roussanne * 5 hectares of traminer * 4.5 hectares of Riesling Belgravia sources select parcels of premium quality fruit from other local vineyards as well from high-altitude Mt Canobolas vineyards (over 1000m), these varieties include pinot gris, sangiovese and sauvignon blanc. Read less

James Halliday (2012): "Hand-picked, whole bunch-pressed and fermented in new French oak with wild yeast; the end result is very good, although it's not easy to decide how much of the flavour/aroma comes from the grapes, how much from the oak. I'll certainly take quince and mineral characters from the fruit, and at this early stage that may be enough." <strong>93 points</strong>

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