Six Pack – Sparkling, Rosé & Pinot Noir

Six Pack – Sparkling, Rosé & Pinot Noir

$250.00Member $212.50

This wine pack includes:

  • Pt. Leo Estate Non-Vintage Sparkling (two bottles)
  • 2019 Pt. Leo Estate Rosé (two bottles)
  • 2019 Pt. Leo Estate Pinot Noir (two bottles)


Non-Vintage Sparkling × 2

Pinot Gris from C block and a small amount of Chardonnay and Pinot Noir from a combination of blocks was picked the third week of February 2020. The fruit was chilled overnight before gently whole bunch pressing the following day. After 36 hours the clear juice was racked into another tank for primary and Malolactic fermentation. The finished wine was bottled in August 2020 after a short time on yeast lees. The aim with this wine is for early enjoyment on any occasion.

Nose: Aromas of pear and peach with hints of and fresh flowers and bread.

Palate: Fine bead with elegance and freshness. Flavours similar to the aromas with good length and persistence. A very easy drinking sparkling wine.

Rosé 2019 × 2


Winemaking: Hand-picked fruit was harvested from blocks B114 & F115. The fruit was gently whole-bunch pressed into a tank and settled for 48 hours. The clear juice was then transferred to another tank and yeast was added for fermentation. The wine was bottled in August 2019.

Nose: A highly perfumed nose of red fruits and spice suggesting a vibrant crisp wine. The aromatics are persistent.

Palate: A burst of freshly picked red fruits, raspberries, strawberries and red currants excite the taste buds on the front palate with hints of spice playing in the background. The wine develops into a silky vibrant wine with verve and grip. A wine that is all about fresh berry fruits. This wine will be best enjoyed over the next two years.

Pinot Noir 2019 × 2

Winemaking: Hand-picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°C and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak Barriques and Puncheons (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in early February for bottling in December 2019.

Nose: Complex aromas of cherry, plums and red berry fruits leap out of the glass with hints of fresh garden herbs, floral notes and spices.

Palate: The entry is soft with a delightful cherry and red fruit character and builds in the middle palate with the subtle addition of spice. Mouth filling and fleshy the soft sweet fruit and firm tannins linger on the finish. This very nicely balanced wine will be best enjoyed over the next five years.