Vino Volta is the wine child of Garth Cliff and Kristen McGann; calling on a collective 40 years of wine industry experience.
They are rallying the star varieties - Chenin Blanc and Grenache - of the Swan Valley.
Methode ancestrale is the oldest technique of getting bubbles into wine and is also referred to as petillant naturale. Ferment finishes in bottle using up the last of the grape derived sugars and naturally gains some bubbles. This traps in all the fresh fruit and ferment character and also means that these wines have absolute minimum sulphites with only yeast derived sulphites being present.
Grenache was sourced from an old swan valley vineyard of gravel and sand over coffee rock. Super fruity with mulberry, raspberry and other berry fruits. The palate is creamy with some cidery notes.
1 x Cuvée Blanc de Caramel 42% with Sea Salt Chocolate Bar (70g);
In 2014, Maître Patissier, Chocolatier and Wine Connoisseur Deniz Karaca and his wife Kylie founded Cuvée Chocolate from their kitchen base, right at the fringe of the Mornington Peninsula in Victoria.
The tale of chocolate decadence meeting pure Australian milk - caramelised painstakingly by hand, creating a caramel ever so delicate and subtle.
Somewhat reminiscing of a beurre noisette - Blanc de Caramel is a chocolate that is truly different and simply refuses to be put in a genre.
This bar pairs with champagne, prosecco, sherry.
1 x Bianco 30% White Chocolate Bar (70g)
A white chocolate that proudly tells the tale of full cream milk married to a vanilla bean extraordinaire.
It’s this ever-powerful presence of Tongan bourbon vanilla that makes the Bianco a white chocolate experience like no other.
Add a 48-hour conching process — and et voila, the white chocolate that even the sternest dark chocolate connoisseur will not be able to resist.
This bar pairs with sémillon, sparkling, moscato, rosé, botrytis.