Easter Egg Pack

2021 Ovitelli Blanc

'Pale colour. Lemon curd, grapefruit, hint graphite waxy aromas. Well concentrated grapefruit hint nectarine pear skin flavours, supple slinky / al dente textures, lovely mid-palate richness and fresh long cutting acidity. Very refreshing and complex – an amazing wine.' Drink now – 2030 13.5% - Andrew Caillard, The Vintage Journal, 96 points

2021 Roux Beaute Roussanne

'Picked on a fruit day of the biodynamic calendar, with a portion destemmed and crushed to ceramic eggs where it remained on skins for 121 days, gleaning textural nourishment, complexity and persuasion. The rest, in an egg sans skins. All wild fermented. Among the greatest wines of this country, irrespective of colour. Rooibos, lanolin, quince, pithy stone fruits and almond croissant. A powerful, prodigiously textural wine of depth, resonance and profound belief.' - Ned Goodwin, Halliday Wine Companion, 97 points

2021 Hickinbotham Grenache

'The 2021 Hickinbotham Grenache has that lovely, skinsy, ashy quality that comes from extended time on skins in amphora (69% of the blend remained on skins in amphora for 198 days). There are notes of dehydrated orange rind, dried thyme, lavender/potpourri, crushed shells and sand, fresh tobacco leaf and layers of very fine, pluming tannins in the mouth. The aftertaste is where the tannins assert themselves; after a mouthful of chalky, fine, gritty texture that prompts a little chew and squish, they leave a trace of flavor that brings us back to the aromatics. It's a gorgeous thing, this wine. It's shape is circular, and it's graceful, like watching a lava lamp. 14.5% alcohol, sealed under screw cap. This was made with 100% destemmed fruit, crushed and tipped into cocciopesto stone egg-shaped amphoras. No pressings were used in this wine. It matured exclusively in this format for 13 months.'- Erin Larkin, Robert Parker Wine Advocate, 95+ points