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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
The intensity of the bouquet is dominated by lemon floral notes supported with lime, regionally picked green peas and green melon. The palate has a fascinating textural component that shows layered complexity from the barrel fermented portion of the blend.
"Fresh and open-textured, with juicy lime, pear and mint flavors. Lingers easily. Drink now. 400 cases imported."
"Light yellow. Spicy citrus and pear on the nose, with a subtle floral undertone. Fresh and precise, with lively lemon and orchard fruit flavors complemented by succulent herbs. Finishes dry, with lingering notes of bitter citrus and a gentle bite."
International Wine Cellar
After an extensive search in 1972 to identify the most suitable Australian area for the production of premium varietal wines, Robert Mondavi singled out a small plot of land in the Margaret River region. At the time a cattle farm, Leeuwin Esate evolved under the direction of owners Denis and Tricia Horgan, with Mondavi acting as a consultant and mentor. The initial vineyards were...Read More About Leeuwin Estate
Bordeaux White Blend There's white wine in Bordeaux, too! Typically made from Semillon, Sauvignon Blanc, and bits of Muscadelle, white Bordeaux can be a fully dry table wine or, as in Sauternes, a deliciously sweet dessert wine. In other areas of the world, a Bordeaux blend consists primarily of Sauvignon Blanc and Semillon, either of which may be the predominant variety. Bordeaux blends can vary in style, but most have good acidity and often a mineral overtone.
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