James Suckling 91
Redcurrants, sour cherries, dried flowers and baking spices. Medium body with sleek tannins and bright acidity. Juicy and transparent with succulent, fruity character.
The fruit for this wine was harvested in March 2020 and fermented in stainless steel to intensify colour and preserve primary fruit flavours. Carefully selected cultured yeast was used in fermentation to enhance spice and texture on the palate. The wine was matured with French oak to develop vanilla and clove notes in the final blend. Strawberry and cherry with earthy undertones and spicy oak. Vibrant and bright with rich raspberry and red fruits complemented by toasted vanilla oak and silky tannins. ~winery notes
As dedicated grape and sheep farmers, we have deep respect for provenance, husbandry and craftmanship in food and wine. Straight from the farm, these wines embody our connection to the land and our enjoyment of it through quality food and wine. Farm to Table wines are bright, generous and carefully blended to complement the softer texture of farm raised meat.
Farm To TableView all from Farm To Table
A mixture of English and Irish, the Fowles family ancestors arrived in Australia (by choice!) in the early 1800's to pursue all the opportunities and excitement the new continent had to offer.
Successive generations and branches of the family have featured business men and women (including the founder of what is now the Bendigo Bank during the gold rush), lawyers, doctors, miners, soldiers, journalists, farmers and auctioneers.
After 34 years David Fowles parted with his interest in Fowles Auction Group to focus on the family's property, financial and rural interests including viticulture and winemaking.
Matt Fowles, one of four boys in the Fowles family, stepped up from a successful legal career with international law firm Baker & McKenzie to lead Fowles Wine.
In 2007 Matt was selected as part of the 'Future Leaders' program aimed at fostering the next generation of wine industry leaders. The program is run by peak industry bodies; the Winemakers' Federation of Australia and Wine Australia.
Matt's focus is on building Fowles Wine to be recognized as one of Australia's finest cool climate wine producers.
A passionate food and wine man, when Matt isn't taking Fowles Wine to the world he can be found playing with wine or hunting for his table.
farm reared meat. As farmers and winemakers with significant experience growing our own grass fed sheep meat or sourcing game from the wild, we have identified the different qualities of these meats and understand how to blend wine to match its profile.
With this in mind, our Farm to Table wines are underpinned by fresh acidity but have slightly fleshier fruit and a little more oak when compared with our 'wild food' wines. This bright acidity keeps the palate balanced and fresh (critical when food and wine matching), while the more generous fruit definition and firmer tannin structure from the oak complements the characters of farmed meats.
Like all of our food wines, Farm to Table is driven by our hunger to get closer to the source of food and wine, and build an understanding of how to hunt, grow and blend it to create harmonious taste experiences.