58 New South Head Rd
Vaucluse NSW 2030
Monday - Thursday
Friday & Saturday 9.00am - 8.00pm
Sunday & Public Holidays
10.00am - 7.00pm
New Years Day
Online prices are stated as single units as part of a mixed/straight dozen purchase or more.
A 'Short Case Surcharge' of 25% is applied to purchases less than 12 units, plus freight if applicable.
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No tasting notes available in Burghound at this time
A very ripe yet attractively fresh nose combines liqueur-like aromas of red currant, spice, violet, earth and game. There is exceptionally good richness and volume to the concentrated, powerful and serious flavours that possess a driving minerality on the moderately austere, structured and remarkably persistent finale. This too is absolutely going to require a long snooze in a cool cellar but will reward those who dare! Burghound
A ripe, fresh and pure array is composed by notes of red and dark pinot fruit, plum and violet. There is a bit more volume and richness to the full-bodied and more powerful big-bodied flavours that manage to retain an appealing precision that carries over to the mouth coating, complex and solidly persistent finish. Burghound
exuberantly fresh red berry fruit nose exhibits subtle hints of earth and
spice. There is good richness to the round, delicious and caressing middle
weight flavors that exhibit only a touch of rusticity on the refreshing finish
that is just structured enough to suggest that this should benefit from a few
years of bottle age” - Outstanding - Top Value Burghound
Grenache and Carignan blend
Beautiful flavours of red berries like raspberry and cassis,
amplified with slightly minty notes. Smooth, round and full bodied on the
fruity palate and some spicy notes in the finish.
Inspired by the fanciful tales of Pierre Renard and his
father, Pierre et Papa is a compact range of high quality, well-balanced
whites, reds and rosés made from grapes sourced throughout Southern France.
The grapes are harvested at optimal ripeness, destemmed and
divided into two lots. One undergoes the modern process of hot skin contact
maceration. After that, the juice goes through cool temperature fermentation in
stainless steel tanks. This procedure is carried out in order to extract and
enhance the varietal’s aromatic qualities. The other lot is fermented
traditionally on their skins for about ten days adding structure to the wine.
At the end of the winemaking process both the modern and the traditional
section are blended to a youthful and easy drinking wine.
NSW Liquor Act 1982: It is an office to sell or supply or to obtain liquor on behalf of a person under the age of 18 years old.
We support the responsible service of alcohol Licence No 353309.Whilst stocks last E&OE.