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Savaterre vineyards lie on granitic buckshot over decomposed clay soils. The soils are nourished by organic compsots, maures and biodynamic preparations.
Fermentation using only indigenous yeasts, organisms from our own vineyard.... not super yeasts, lab bred, pumped up on steroids, all the way from California yeast. Indigenous yeasts can be more difficult and more risky, they are slower to ferment than the turbo commercial yeasts but I am unequivocally convinced of their importance in creating wines that are unique, intense, textural and complex. The very best tight grain French oak barriques, of which approximately 50% are new each year, are employed to subtly enhance the wine without being overbearing as well as providing the wines a perfect vessel for their 19 months of development or elevage. Natural malolactic fermentation (bacterial conversion of the hard malic acid to softer lactic acid) also occurs naturally. We do not add any commercial bacteria. This can take up to a year. No matter, our wines are powerful, require patience and we don’t rush our wine to the market. The wines are unfiltered to retain these unique qualities and may require decanting several hours prior to enjoyment. This adherence to natural, unhurried winemaking, results in wines with increased intensity of aroma, flavour, texture and length.