The Barossan' Barossa Valley Shiraz BreconPeter Lehmann, with 33 vintages already under his belt, started his own winery in 1979, partly as a means of helping with the glut of grapes then afflicting the Barossa. "I'll take your grapes and turn them into wine," he told the desperate growers, many of them conservative farmers of Silesian descent who regarded their old vines as part of their patrimony. "But I'll only be able to pay you when I sell the wine." They gratefully accepted. Without
mushroom and chicken risotto
Some maraschino cherries
This Amarone was matured in French oak barriques for 18 months and transferred into concrete tanks for final filtration before bottling
southern red from the Manduria zone in the Salento region
and property of the same family since 1819
cellaring over the next 10 to 15 years will reward the patient
crushed and left for two weeks on skin
Fermentation and maceration on the skins is carried out at a controlled temperature of 28 to 30 degrees Centigrade and lasts for 18 to 20 days
where the eaux-de-vie
The wine then begins the process of developing its foam through a second fermentation using the traditional (champenoise) method in the bottle (1-2 months) and then the wine remains 6 months in contact with its lees
The Domaine Chante Cigale produces 5 times more white wine than the other producers in Châteauneuf and it's Chateauneuf-du-Pape Blanc has won several gold medals in Orange and Paris
Spy Valley takes its name from a US listening post just up the road from the winery
