DEFINE WINE

The winemaking for the 2021 Carillion Origins ‘Old Grafts’ Semillon was kept fairly simple. “Once the fermentation was complete we left the wine on its primary lees, with gentle stirring on a weekly basis in order to build volume and texture. We are aiming to produce a wine that has varietal white floral and citrus aromas with a streamlined palate of mouth-watering natural acidity; a wine that has excellent longevity, which is so characteristic of the region.”

The Carillion ‘Lovable Rogue’ range is a limited release stable of wines that highlight Italian varieties such as Verduzzo, Sagrantino, Aglianico, and the newly released Fiano and Vermentino.

The new Fiano was made as a slightly ‘off-dry’ style, with five grams per litre residual sugar. “The grapes were handpicked and held at five degrees for a 12 hour cold soak in order to extract flavour. The juice was then transferred to a porcelain egg for fermentation. “We then halted fermentation when the residual sugar and acid were in harmony, resulting in an aromatic wine, with quenching acidity; perfect with food.”

The 2021 Carillion ‘Lovable Rogue’ Vermentino was cold soaked on skins for 20 hours before being pressed straight into seasoned puncheons for fermentation. Once dry, the wine was matured on lees for four months, with weekly stirring to help build texture and complexity in the finished wine.

“We’re really enjoying working with these varieties and we’re gaining valuable experience and confidence in the vineyard and the winery with every vintage,” continued Andrew, “They are eminently suited with food, and that’s the style we are looking to produce; wines with texture and balanced natural acidity.”

2021 Carillion Origins ‘Old Grafts’ Semillon (Hunter Valley, NSW)  $35.00

2021 Carillion ‘Loveable Rogue’ Fiano (Hunter Valley, NSW)  $30.00

2021 Carillion ‘Loveable Rogue’ Vermentino (Hunter Valley, NSW)  $30.00

Distribution: Carillion wines are distributed nationally by Carillion Wines and are available online at carillionwines.com.au

For further information and images please contact:

David Cumming at Define Wine Marketing & Communications on 0414 736 342 or [email protected]

Andrew Ling, Winemaker at Carillion Wines on 0400 724 177 or [email protected]

There was a late start to harvest in 2021 with the sparkling base Chardonnay and Pinot Noir being picked on the 2nd and 3rd week of February, with early whites being harvested soon after and into early March. 

Luckily we then had four weeks of relatively drier weather, allowing us to concentrate on ripening red varieties. The cool, slow ripening conditions ensured natural acids were retained and flavours able to develop gradually, meaning whites like Riesling, and reds like Cabernet Sauvignon are particularly exciting. 

Most early red varieties including Shiraz were picked on the second and 3rd week of March, before the 100mm of rain event started on the 22nd March. 

Vignerons were worried about the later red varieties, and some suffered but most powered through this rain event and we were lucky to have three weeks of dry weather to harvest the later Merlot, Cabernet Sauvignon and some later alternative varieties. 

The highlights of the vintage 2021 in Mudgee look to be Riesling and Chardonnay, Rosé is excellent and it seems our Cabernet Sauvignon could be the overall star of this vintage. 

All varieties show excellent natural acidity from the cooler vintage, and we were lucky to ripen them with harvest being in the middle of the rain events and slightly lower cropping levels. 

Mudgee topography, with elevated and mostly sloping vineyard sites, and being a warm climate was the major factors in us having a good vintage. 

A couple of rain events during vintage caused some delays with picking. Any disease was quickly brought under control with judicious vineyard management.

“The organic growers had larger than average yields,” continue Jason. “This was most likely due to larger bunch weights brought on by the summer rains.”

There was 100mm of rain in the second half of March which created a few issues for some growers with later ripening varieties, however most of the fruit had been harvested at this stage.

“The 2021 vintage was fast and furious with few delays between varieties effectively condensing the vintage intake.

“The mild growing conditions through summer, along with our usual rigorous vineyard and canopy management put us in a very good position at the end of January,” explained Castle Rock Estate winegrower, Rob Diletti.

Rain in the region in mid-February was too early to create any issues, however there was a constant drizzle during the first two weeks of March which created some issues leading into harvest. “Due to this rain, we spent more time in the vineyard dropping any botrytis effected fruit. This ensured that all the grapes coming into the winery were pristine.”

“This rain meant we harvested slightly earlier than usual, and sure enough, just as we finished picking, the rain stopped.”  

The Riesling and the Chardonnay are looking fantastic, albeit requiring some more finesse in the winery. They will tend to be on the elegant side and should age particularly well; a feature of the wines from Castle Rock Estate.”

After this rain, there was two weeks of warm weather, ensuring the red varieties ripened well, if not all at once.

“The fruit coming through the winery was lovely. The Pinot Noir and Shiraz is excellent, with the yields fairly average across the region.

“This year has allowed us to broaden our Riesling collection, with the addition of a couple of new styles. These are new styles that have been in the planning stages for a number of years, so it is exciting to see these wines in bottle.”

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"While the quality of the 2021 wines is strong, the effects of the drought bore their mark, with lower-than-average yields recorded,” said Swinging Bridge winemaker and Orange Region Vignerons’ Association President, Tom Ward.

“There have been some very positive signs for this vintage since we received 102 mm of rain in October. This was a 5-times the rain we had received in the previous October, and with warmer temperatures in November, the vines had a great start.”

While the growing season was good, conditions relating to the drought and subsequent low moisture during the start of the season caused reduced vine capacity, bud fruitfulness and increased fruitless shoots. Those vineyards that had water in 2019 and 2020 fared better.

One of Orange’s major grape growers, Angullong’s Ben Crossing said, “Our vineyard was in a positive position leading into the 2021 vintage. We had water in 2020 so the vines weren’t stressed during budburst. However, hail over our vineyard during October knocked our flowering.  

”After that, the rain and warmer weather gave us excellent fruit. With our vineyards sitting on the 600-metre regional boundary, and so being slightly warmer than the higher vineyards, we ripened both white and red varieties beautifully.

“Mild weather, particularly in January, allowed the fruit to ripen more slowly than in recent years, which ensured excellent flavour development as harvest approached.  The mild season also meant that harvest, with smaller bunches and berries, started a week or so later than we expected.

“The final result for the year was far less irrigation for a much bigger and better canopy, milder weather causing no sunburn or heat stress, and much improved ripening conditions across the board.  The vines are also much healthier after harvest, setting things up for a good start to next season,” concluded Crossing. “The quality of the wine is excellent.”

On the higher elevations of Mount Canobolas, winemaker Will Rikard-Bell saw yields reduced up to 50 percent, however the quality is impressive.

“I've never seen such lovely natural acidity in all my vintages in Orange or elsewhere. Incredible. Look out for the sparkling and early season varieties from this year, there's such fragrance in the aromatics and intensity and brightness in the fruit. Best ever.”

The key to the success of the 2021 Orange Region vintage was judicious vineyard management. This included a regime of mowing mid-rows and controlling under-vine areas along with maintaining a practical and continual spray coverage for downy and powdery mildew.

“2021 Vintage in Orange will be a vintage to remember. With the drought breaking, the fruit that was harvested has developed into outstanding quality wine; whites with lovely natural acidity and fruit purity. The reds that were harvested will be exceptional, although the low yields will see them released in very limited quantities,” concluded Ward.

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Thanks to Darren Fahey, Development Officers – Viticulture, NSW Dept of Primary Industries for his valuable input for this vintage report.

Swinging Bridge Vineyard

Canowindra was home to the major drug rehabilitation facility ‘Lyndon House’ which was a not for profit service for families battling drug issues. David was passionate about the facility and the first chairman of the board, remaining in the role for many years ensuring the ongoing survival of the facility.

David often said, ‘’if we can change the life of one young person and avoid the terrible impact drug use can have on family and friends, it is worth every effort.”

Of great economic significance to the region was David’s pioneering of the Central West Wine industry.

Following several years of difficult environmental conditions, a review of the farm business with advice from the Orange Agricultural College was completed.  Following this review David made a decision that would change the direction of the farm forever.

David sold 50% of the wheat and sheep farm and used the funds to invest in a trial planting of stone fruit and wine grapes. David said of this period, “it was a huge gamble, and many thought I was crazy. When you love the land so much you find yourself willing to do almost anything to stay in the game.”

David and Wizz were the first individuals to plant wine grapes in the Canowindra region. They further cemented their place in the industry and the local wine region by developing the first winery in the region in 1999.

David remained active in the business until recent years and said, “it’s wonderful to be involved in such a vibrant industry. I am very proud of our family-owned business and excited about the great team we have and the direction of the business.”

David was recognised for his tireless work and fierce commitment to the wine industry and local community with an Order of Australia Medal in 2021.

“The 2019 vintage was one of the most challenging I have experienced. It was predicated by good vineyard management; we were able to manage most weather conditions and came out unscathed.” Apart from some well-timed rain during late winter it was a very dry 12 months, although not excessively hot. Spring growing conditions were excellent, with vine development about two to three weeks later than the previous year.

“There was some rough weather during flowering and that, combined with the general dry conditions, meant the fruit set was not great and we subsequently ended up with much lower yields. The Pinot Noir only yielded 1.8 Tonne per acre.”

The 2019 Castle Rock Estate Pinot Noir saw a combination of winemaking treatments including seven days cold soaked, with natural fermentation, 100 per cent whole bunch fermentation and barrel fermentation.  The blend was matured in French barriques (28 per cent new oak) without racking for 10 months.

The 2019 Castle Rock Estate Shiraz is from grapes grown in the Mount Barker sub region of Great Southern. Harvested on the 26thApril, the grapes were fermented in two tonne open fermenters and gently plunged two or three times a day in order to build colour and complexity. The wine was left on skins for nine day before being racked to French barriques for 15 months with periodic racking prior to bottling.

“We are now enjoying an increase in the number of visitors to the region and the cellar door which is great, and we’re looking forward to complementing these new red releases with the upcoming 2021 vintage whites.”

2019 Castle Rock Estate Pinot Noir (Porongurup, WA)  $34.00

2019 Castle Rock Estate Shiraz (Great Southern, WA)  $34.00

Distribution: 

The Castle Rock Estate wines are distributed in NSW by IS Wine, in Victoria by Wholesale Wine Services and in WA by Fine Wine Wholesalers. The wines are available at castlerockestate.com.au

Photo links:

Castle Rock Estate Shiraz Bottle shot Castle Rock Estate Pinot Noir Bottle shot Castle Rock Estate vineyards Castle Rock Estate Winemaker, Rob Diletti

For further information, interviews and images please contact:

David Cumming at Define Wine Marketing & Communications on 0414 736 342 or [email protected]

Rob Diletti, Winemaker at Castle Rock on 0447 531 035 or [email protected]

“Over the years I’ve been working a little more on the mid-palate in order to build texture. The current style works best with the grapes from our unique site. We concentrate on a clean, efficient ferment minimising volatile acidity and extended ferment character. We’ve been building texture on the mid-palate since 2008, giving the wine at least six months on fine lees.”

The Scott Henry trellised Riesling vineyard sits on the higher reaches of the property. “The soil is very low-vigour, calcareous laminated silt stone and shale, the vines are all hand-pruned and hand-picked, and grown using organic principles, only ever using copper and sulphur sprays, and only if we have to,” explained Stephen.

“It’s a variable site, so each vine is pruned according to its vigour, with the aim to produce around 4000 litres from the 0.8-hectare block. The deep, free draining warm gravels of Bloodwood give Riesling an austerity and fruit density which remains rare in Australian styles.

“The Orange region is in its infancy and is still working out how to grow the traditional varieties; this needs time.”

Stephen’s foray into winemaking and brewing started early. One would think that being born in Clare*, making Riesling was inevitable, however the journey begun with the brewing of mango liqueur as a schoolboy. From these entrepreneurial exploits, Stephen made wine from many areas including Mudgee, Wellington, McLaren Vale, Coonawarra and Yenda.

After being schooled in the arts and science of selecting the best sites for wine production the Doyles’ attention turned to Orange. “The region held exciting prospects which continue to unfold.”

Pricing & distribution: The Bloodwood wines are distributed directly from the winery via Bloodwood’s website www.bloodwood.biz

2018 Bloodwood Riesling   $32.00

Photo: Bloodwood Riesling block soil - calcareous laminated silt stone and shale

For further information, samples or images please contact:

David Cumming at Define Wine Marketing & Communications: 0414 736 342 or [email protected]

BLOODWOOD WINES was established on the outskirts of Orange by Rhonda and Stephen Doyle in the Spring of 1983 after extensive research of various potential vineyard sites throughout NSW, Western Australia and Victoria. The first wine, a few litres of co-fermented Cabernet Franc, Cabernet Sauvignon, Merlot Noir and Malbec was made in 1984, instilling hope and promising a bright future. Today, Bloodwood comprises 21,274 vinifera vines planted on their own roots and covering 8.072 hectares of the best wine growing site in the Orange region.                                                                            

“An axiom, with perhaps European origins, is ‘a grape variety won’t ripen every year if it is the right variety for the site.’ I think the jury is still out for white varieties, but it carries weight with red wine,” continued Gerald.

“Grapes tend to hold their acid and fruit character better when ripening occurs in cool weather. Fine tuning and narrowing the varieties down to the best for a particular site or even for a few rows is quite precise and can take a bit of trial and error.

“The high elevation (from 600 metres to 1100 metres) in Orange gives us an edge in grape growing as many varieties do well here. However certain varieties, such as Chardonnay, do particularly well.”

Another benefit of high elevation vineyards is the high difference in day-night temperature. During the day the grape accrues carbohydrates via photosynthesis in the leaves, then at night during respiration the vine borrows back from the berry some of these stores.

The lower the nighttime temperature the less the vine needs to borrow during respiration resulting in more intensity in the grapes.

During ripening stages the temperatures in Orange are quite cool slowing down the photosynthetic carbohydrate pump resulting in grapes maturing to full flavour ripeness without becoming over sweet which produces full spectrum, complex wines without high alcohol.

“As I’ve said previously, I don’t believe there is another region in the world that necessarily produces better Chardonnay than Orange, there are just stylistic differences,” concluded Gerald.

Photo: Patina Wines Cellar Door & Residence

Pricing & distribution: The Patina wines are distributed in Sydney, Queensland and Canberra. The wines are available nationally, direct from the winery via Patina’s website www.patinawines.com.au

2019 Patina Chardonnay                                              $40.00

2018 Patina Reserve Chardonnay                                 $60.00

For further information, samples or images please contact:

David Cumming at Define Wine Marketing & Communications: 0414 736 342 or [email protected]

Gerald Naef at Patina Wines: 0429 457 575 or [email protected]

The location of the Stein vineyards was the main saviour during the horrendous summer. “Our vineyards are located around 90km from the fires, with the smoke drifting into the valley from the South East. We’re located further up the valley, at an elevation of around 600 metres, with the hills at our back. This funnelled the smoke away from the vineyard, ensuring the smoke didn’t settle over us.”

The Riesling was handpicked followed by very conservative, pristine winemaking. “There was less lees work than previous vintages with the goal to make a fruit driven, fresh style.

“We initially described the grapes as declassified ‘Dry Riesling’, however we are extremely happy with the wine and are more than happy to present it as a Robert Stein wine,” continued Jacob.

“The fruit was handpicked after being tested multiple times for taint. It was analytically tested by the AWRI as unfinished and finished wine along with being presented to a number of tasting panels. No smoke taint was evident.

“We are grateful to have been in a position to make wine from the 2020 vintage when so many of our colleagues and neighbours didn’t. This has allowed us to retain all of our staff who continue to inspire and support the business during the ongoing challenges.”

Robert Stein winery made a number of red and white wines from the 2020 vintage but look forward to vintage 2021, with the fruit looking exceptional in a very favourable season to date.

2020 Robert Stein ‘White Label’ Riesling  (Mudgee, NSW)    $35.00

Distribution:  Robert Stein wines are distributed by Red+White and are available at their cellar door and at robertstein.com.au

For more information, samples or images please visit www.robertstein.com.au or contact:

David Cumming at Define Wine Marketing & Communications: 0414 736 342 or [email protected]

Jacob Stein at Robert Stein Wines:  02 6373 3991 or [email protected]

“Our Carillion Origins wines are all single vineyard wines from the best parcels of fruit from each of our vineyards, made with the objective of expressing the region, variety and terroir,” explained Carillion winemaker Andrew Ling.

The Carillion Origins Fenestella Shiraz was first released  in 2010 and is named for the 350-million-year-old bryozoan fossils found throughout the vineyard.

“This new 2018 vintage is made from components from across various blocks of this vineyard, ensuring we have a range of flavours and characters, adding to the depth and complexity of the final blend. A parcel of fruit was also used from the Tallawanta graft block; the grafts having been adopted in 2011 from heritage listed Tallawanta vineyard which was planted 100 years ago in 1920.”

The Hunter Valley fruit was handpicked and cold soaked for 48 hours in two tonne open fermenters prior to wild fermentation. The wine was pressed off skins and then racked to a combination of new and seasoned French puncheons for 12 months.

The newly released 2018 Cabernet Sauvignon is made from grapes grown on Carillion’s Wrattonbully Stonefields Vineyard which was planted in the 1990s.

Often likened with Bordeaux’s climatic conditions, Wrattonbully lies between the famed Coonawarra and Padthaway wine growing regions and forms part of the larger Limestone Coast region. Whilst having only been designated a region in 2005, the region’s first plantings were in 1969 and comprise mostly Cabernet Sauvignon.

“This is a mature vineyard where the vines grow into a limestone reef that sits just below the famed terra rossa topsoil. This ensures the vines are growing under a healthy level of stress, leading to small crops of tiny berries which produce wines of intense flavours and fine tannins,” contained Andrew.  “We like the regional and varietal character to take centre stage with these wines, encouraging the wild, indigenous yeast at the start of fermentation and using 50 per cent seasoned French oak.

2018 Carillion Origins Fenestella Shiraz (Hunter Valley, NSW)    $60.00

2018 Carillion Origins Block 22 Cabernet Sauvignon (Wrattonbully, SA)  $50.00              

Distribution: Carillion wines are distributed nationally by Carillion Wines and are available online at carillionwines.com.au

For further information and images please contact:

David Cumming at Define Wine Marketing & Communications on 0414 736 342 or [email protected]

The 2020 vintage was Rob’s 20th vintage at the family owned Castle Rock Estate. In 2001 Rob moved back to Porongurup, helping to design and build the family’s 200 tonne winery. His experience in wineries across Australia and overseas proved invaluable. This knowledge was gained through working at Mountadam Wines, Grosset, Plantagenet, Alkoomi and Jean Grenier in Alsace.

Over this 20 years Rob has received a number of winemaking awards, and judged at many of Australia’s leading wine shows, most recently at Sydney Royal Wine Show, Margaret River Wine Show and Perth Royal Wine Show.

“Judging Australian wine shows gives you an excellent insight into the current trends in winemaking,” explained Rob. “Great Southern and Porongurup has a special affinity with Riesling, Chardonnay, Shiraz and Pinot Noir, so being able to constantly taste and discuss these varieties with other winemakers is invaluable. I can then use this knowledge in the vineyard and winery to constantly refine and tweak our processes, hopefully to ensure a continual improvement in the quality of our wines.”

The 2018 vintage in Great Southern was excellent. In contrast to the eastern states, the consistent rainfall and optimum ripening conditions allowed the Shiraz to be harvested without pressure from the weather.

The new 2020 wines show the vibrancy that the region is known for. The Riesling shows its natural acidity and fruit purity with its minerality, talc and ability to cellar. The 2020 Chardonnay was fermented in seasoned French oak with the objective of creating balance between the fruit vibrancy and the mealy, oak complexity.

2020 Castle Rock Estate Riesling (Porongurup)  $25.00 Harvest: 26/02/2020  |  Alc: 12.4%  |  pH: 2.90  |  T.A.: 8.1g/L  |  R.S.: 0.5g/L

2020 Castle Rock Estate Chardonnay (Porongurup)  $25.00 Harvest: 15/02/2020  |  Alc: 12.5%  |  pH: 3.30  |  T.A.: 6.1g/L  |  R.S.: 0.0g/L

2018 Castle Rock Estate Shiraz (Great Southern)  $34.00 Harvest: 29/03/2018  |  Alc: 13.8%  |  pH: 3.55  |  T.A.: 6.4g/L  |  R.S.: 0.0g/L

Distribution: The Castle Rock Estate wines are distributed in NSW by IS Wine, in Victoria by Wholesale Wine Services and in WA by Fine Wine Wholesalers. The wines are available at castlerockestate.com.au

For further information and images please contact:

David Cumming at Define Wine Marketing & Communications on 0414 736 342 or [email protected]

Rob Diletti, Winemaker at Castle Rock on 0447 531 035 or [email protected]

Wines were judged blind in three rounds with the top 12 wines from the First Round moving into the Semi-Final. The top 4 wines from the Semi-Final were then judged head-to-head in a Grand Final. Other Grand Finalists included Bondar Wines Rayner Vineyard Grenache 2019 and Hentley Farm The Stray Mongrel 2019.

Eight Gold Medals, 10 Silver Medals and 24 Bronze Medals were awarded, a higher rate than usual due to all entries being handpicked by the Winepilot team. A full list of results can be found here.

The judging panel, chaired by Mike DeGaris, included a diverse range of wine professionals to provide a strong consumer focus. Included were top current and former sommeliers Matt Dunne, Melissa Moore and Simon Curkovic, retailer Jason Bower plus wine educator and corporate speaker Andrea Pritzker MW. Judges tasted a total of 70 wines over four sessions and six hours with the aim to eliminate palate fatigue and foster high quality judging.

Chairman of Judges Mike DeGaris gave the following summary of the show, “Being in the show system for quite some time we taste a range of Grenaches, but there is often not a whole lot of variability. I came into the shootout not sure where it was going to go but I was pleasantly surprised.

“There were lots of delicious wines. There were technical, structural wines. There were wines with flavour. There were some nice commercial entrants that the normal drinker could get their head around and there were the high level wines. The trophy wines nail everything.”

Winepilot Founder Angus Hughson commented, “The Grenache Shootout was about bringing together some of the best Grenache and blends in the country, with a distinct focus on consumer rather than trade tastes.

“I could not be happier with what Mike DeGaris and the judges have pulled out from the 52 wines that were hand-chosen by our team to compete in this event; from juicy, early-drinking styles to more serious and savoury wines. This is the first of many Winepilot Shootouts that focus on finding the best and most delicious wines for the Australian wine drinking consumer.”

The Winepilot Grenache Shootout 2020 was held thanks to generous sponsorship by Wine-Ark and Plumm.

Further information can be found here.

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For further information, images or interviews, please contact:

David Cumming at Define Wine Marketing & Communications:     0414 736 342 or [email protected] Angus Hughson, Founder & Publisher at Winepilot.com : 0431 146 353 or [email protected]

“We are truly pleased that the South Australian judges were able to identify our wine amongst 150 wines from all across Australia as being a benchmark aromatic, medium bodied shiraz.

“We are not overly surprised that the region’s shiraz are performing well. The expertise in the region, along with the vines are maturing. On average our shiraz vines are nearing 30 years old and have been grown organically for half that.

“We are more confident as every season passes. The recent results demonstrate this, and we look forward to what the future brings. We find that as the vines evolve, so does the style.”

Pig in the House founder Jason O’Dea was equally thrilled to receive another Gold Medal from Adelaide, “It’s always special to win a medal in Adelaide with a NSW wine, especially when it’s in the top four wines in the class.

“It is one of the country’s most prestigious wine shows and given that this year was affected by COVID19, and subsequently all the judges were from South Australian, it’s particularly pleasing.

“Winning a gold every vintage since the 2016 is testament to consistency of the region and to the style being made by Anthony.”

Pricing & Distribution:

The Pig in the House range of wines is widely distributed and is available online at www.piginthehouse.com.au

Gold Medal, 2020 Royal Adelaide Wine Show (96 Pts)

“We wanted to create a fresh and lively wine in a more savoury style. The flavoursome Garnacha adds another level of complexity and ensures that it’s a rosé eminently suited to enjoy with a meal; preferably at sunset overlooking the beach.

“Rosé is no longer the forgotten child of the wine industry. These are wines that have seen a great deal of refinement over the past ten years, much to the benefit of the wine consumer.

“Given we have a number of Mediterranean varieties planted in our vineyard, we are in an enviable position to trial and experiment with a range of blends for our rosé. As a winemaker, it’s a real bonus.”

The new vintage FAT‘n SKINNY Pinot Grigio is made from grapes sourced from a Fleurieu hills grape grower that has a close relationship with the winery. “We have historically sourced our Pinot Grigio from this slightly cooler region,” continued James.

“The Fleurieu (which accounts for only 0.2% of the national crush) is perfect for Pinot Grigio, and 2019 was a good vintage in these cooler climes. Ideally we’d love to make more, but as the fruit comes from a small family owned vineyard, it will always be a limited production. This year we only made 340 cases.”

The newly packaged FAT‘n SKINNY wines join their stablemates, the recently released estate grown and made FAT ‘n SKINNY ‘Red Fury’ and FAT ‘n SKINNY ‘Picker’s Choice’.

2019 FAT‘n SKINNY ‘Forgotten’ Rosé (McLaren Vale, SA)  $22

2019 FAT‘n SKINNY Pinot Grigio (Fleurieu, SA)  $22

For further information, interviews and images please contact:

David Cumming at Define Wine Marketing & Communications on 0414 736 342 or [email protected]

Kishan Sidhu, General Manager at FAT’n SKINNY on 0417 860 939 or [email protected]