The 2006 Moorilla is 100% Riesling from Tasmania in Australia and the ABV is 12%. The 2009 Ferrandiere is 100% Viognier from the Pays d'Oc in France and the ABV is 13%.
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Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.
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: The best combined price on Wine Searcher for these wines is $35.97 as of today!
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2006 MOORILLA RIESLING
"Pale straw. Stony citrus and quince aromas convey impressive clarity and thrust. Piercing lime and orchard fruit flavors are filled in and deep, with a tangy mineral bite on the long finish." -90 points- Josh Raynolds- International Wine Cellar
"Intense aromas of citrus, spice, guava and hints of orange peel, lead into an explosively rich peel floral and guava flavor in the mouth. It begins with a lengthy palate experience followed by spice and minerals and backed by perfectly balanced acid, one of the hallmarks of the season. Green tinges emerge from its brilliant pale straw color." -Importer
"Moorilla's signature white wine. Delicate pale straw with silver and green hues. An intensely aromatic bouquet of lemon blossom, guava, spice and notes of orange peel. The explosion of rich floral, elderflower and guava flavours is followed by ginger, slate characters and an arching backbone of perfectly balanced acid. Crystalline finesse, powerful and delicate all at once. 12+ years." -Winery
2009 FERRANDIERE VIOGNIER
"Strow yellow color with an intense and very complexe nose of pineapple, lichees, peaches and apricots. Full-bodied and flavorful on the palate. Serving between 12-13Â°C, not too cold, and let the wine breath or decant before serving. Goes well with spices, exotic cooking, and can also stand alone as a cocktail wine." -Winery
"The soils are a mix of clay and limestone on a lagoon bed with salt content. Mechanical harvesting at night to protect the quality of the grapes. A part is vinified using pellicular maceration while the rest goes to direct pneumatic pressing. stalk removal at 8Â°C, fermentation at low temperatures for three weeks; stirred and matured on fine lees for two months, then in lined concrete tank." -Winery