2019 Michael Hall Sang de Pigeon Blanc Eden & Barossa Valleys

2019 Michael Hall Sang de Pigeon Blanc Eden & Barossa Valleys

RRP: $25.00 per bottle

$23.99

(buy 6 or more)

$24.99 per single bottle
4 payments of $6.25 with More info
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over $300*
RRP: $25.00 per bottle

$23.99

(buy 6 or more)

$24.99 per single bottle
Bottles
4 payments of $6.25 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders Over $300*

Expert Reviews

93 Points - Mike Bennie - The Wine FrontThis is Stonegarden Vineyard’s mix of unusual grapes met with some roussanne from the Barossa Valley – some of this sum is skin fermented, all of it matures in barrel. It’s an epic wine. Epic. So much interest, texture, bright flavours, savouriness, chew to the juice, juiciness to the chew. Scents of frangipani, rose water, green apple, flavours around that mark, a little sweet then a lot dry, a touch of marzipan in there, lots of chalkiness. It’s like a great rose mated with an orange wine in bed with a traminer. Sweetness perhaps an irk. Anyways, it’s compelling and delicious drinking.

Tech stuff

Light

Full

How was it made?

The Stonegarden vineyard in Springton was established in the 1860’s by Oscar Benno Seppelt. 70 years previous, during the Hamilton family’s tenure, a block was co-planted under French winemaker Maurice Ou to an eclectic mix of aromatic whites including Muscat Blanc à Petits Grains red and white, Crouchen, Riesling and Verdelho, peppered with some old vine Grenache and Mataro from the 1860’s and a number of unidentified white varieties, a genuine field blend!

Hand-picked on 4th March, fermented on skins, pressed to barrel and maturation for nine months. Blended with 20% Roussanne from Greenock in the Barossa Valley. 

Our project Blanc harnesses the exuberant varietal composition of the Stonegarten vineyard while bringing the dry quinine notes and golden hue of skin-contact fermentation. Clean, dry and moreish. Built for summer.

Who made it?

Michael Hall grew up in England, where he originally built a career in jewellery evaluation, even working for Sotheby’s in Switzerland at one point. Whilst he worked with priceless gems every day, wine was his real passion and so, at the ripe old age of 40, he decided to bring his wine dream to reality, applying for an Australian student visa and enrolling in Wine Science at Charles Sturt University, where he graduated dux in 2005. Taking advantage of the inverse hemisphere seasons, Michael worked stints in Australia with Cullen, Giaconda, Henschke, Shaw + Smith, Coldstream Hills and Veritas; in France with Domaine Leflaive, Meo-Camuzet, Vieux Telegraphe andTrevallon. He then spent four formative years as winemaker for Barossa contract winemaker, Moppa Vintners, before establishing Michael Hall Wines.

Not quite what you’re looking for?
Kamil Narayan

Senior Wine Advisor

I love experimenting with wines and encourage our Wine Collective members to try something different all the time. It’s amazing how the same grape variety from 2 different regions made by 2 different wine makers can taste so different. Some wines can be enjoyed on their own while others are better with food. If we all liked the same thing we’d be pretty boring.