Vintage 2019

Aglianico, Hither & Yon

Product Code: HN08ZZRC

Tasting Notes

"COLOUR: Mid ruby red, pale hue. AROMA: Red plum, tobacco leaf, aniseed, ferrous notes. PALATE: Sour cherries and liquorice, thyme and sage leaves, a stony edge to the tannins. A wild ride, flavour rushes and lingers, savoury with refreshing length."

Profile

Aglianico
13.5
AUSTRALIA
6
Screw Cap
Hither & Yon
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            [Notes1] => "COLOUR: Mid ruby red, pale hue.
AROMA: Red plum, tobacco leaf, aniseed, ferrous notes.
PALATE: Sour cherries and liquorice, thyme and sage leaves, a stony edge to the tannins. A wild ride, flavour rushes and lingers, savoury with refreshing length."			
			
			
			

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            [MediaNotes] => 93 points, Sam Kim, Wine Orbit, March 2023		
		

            [ServingSuggestion] => Artichoke and parmigiano risotto, finished in oven, serve with spring peas, feta, oregano and mint.			
			

            [WineMakingNotes] => Certified Sustainable Winegrowing Australia vineyard and wine. Certified Carbon Neutral wine. Regenerative agriculture farmed. Hand picked, bunch sorted, wild yeast fermentation, less than 100ppm sulphites. 24 months in older French oak 500L puncheons prior to bottling.   			

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VeganVegetarian

About this product +

Producer >

Owned by second generation McLaren Grape growers, Richard and Malcolm Leask Hither & Yon is 100% from the estate vineyards and whilst producing established varieties (Shiraz, Cabernet Sauvignon & Grenache) also have a strong focus on alternative, Mediterranean varieties, of Tempranillo, Touriga, Aglianico, Malbec, Carignan & were awarded the trophy for best wine at show in 2018 for their 2017 Nero D’Avola. Hither & Yon have recently been certified Carbon Neutral (the first winery in South Australia and only 3rd in Australia) and certifiedSustainable. H&Y love making better wines with a lighter footprint, caring for the environment and community.

Winemaking >

Certified Sustainable Winegrowing Australia vineyard and wine. Certified Carbon Neutral wine. Regenerative agriculture farmed. Hand picked, bunch sorted, wild yeast fermentation, less than 100ppm sulphites. 24 months in older French oak 500L puncheons prior to bottling.

Awards +

93 points, Sam Kim, Wine Orbit, March 2023

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