The Violinist is named for the days when Sarah was made to play the violin right-handed in school, so that she didn't poke her right-handed neighbours in the eye with her bow.
The grapes were grown on the Gemtree vineyard in McLaren Vale.
Barrel fermented and matured in 2/3 American and 1/3 French oak using only new barrels
Alc: 15.5% Residual sugar: 2.5g/L pH: 3.53
Marquis Fruit Weight (your guarantee of quality)
All seafood, chicken, veal, cheese and dried fruits
Reviews of 2010 wines
‘A blend of 1/3 Adelaide Hills fruit and 2/3 McLaren Vale, the 2010 The Violinist Verdelho gives intense aromas of lemon juice, white pepper, coriander seed and a touch of grapefruit peel. Crisp, rich and very full in the mouth (15.5% declared alcohol), this Verdelho provides a great intensity of spiced citrus flavors with some poached pears and apple slices coming through in the long finish. Delicious now, it should remain fresh and vibrant to 2013.’ – 90 points, Lisa Perrotti-Brown, www.erobertparker.com
‘Soft and fruity, delivering a brash mouthful of pear, apricot and spice flavours. Feels a bit sweet on the finish. Drink now.’ – Harvey Steiman, www.winespectator.com
Nick’s Wine Merchants
‘Brilliant pale straw colour with watery hue. The nose displays lifted aromas of tropical fruits, spice and citrus. The palate is very full in style with concentrated mouthfilling flavours of tropical fruits and very ripe pear with a spicy back palate. Excellent texture. Clean finish with aftertaste of tropical fruits and spice. A very concentrated powerful example of the varietal that perhaps pushes the boundaries in terms of ripeness sacrificing some freshness and vibrancy. Drink now (2010).’ – 92 points, Nicks Wine Merchants, www.nicks.com.au
2010 The Violinist – WA 90 pts
2009 The Violinist –WA 90 pts
2008 The Violinist –WA 90 pts
2007 The Violinist –WA 90 pts and ‘Excellent Value under $25’
2006 The Violinist –WA 92 pts and ‘Best Buy under $20’
Gigglepot is a vibrant & elegant wine, full of personality. Forthright flavours of raspberry, briar and dried herbs develop into soft layers of mocha and mint on the palate.
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