When Tony Jordan established his property in the cool-climate Yarra Valley, he called it Green Point after the grass that stays green late into the summer, due to deep, moisture-retaining alluvial soils. This terroir, coupled with the cool nights and east-facing slopes that capture the soft morning sun, allow perfect development of Pinot Noir and Chardonnay grapes.
Tony and his team make sparkling wines using the traditional Champagne method, with second fermentation in the bottle. This creates a distinctive cocktail of bold, exotic New World fruitiness with a classic twist. And unlike most New World fizz producers, Green Point captures the essence of particularly special years with a vintage sparkling wine – 2005 being a wonderful recent example.
Green Point Brut NV
This fresh, light sparkler has a soft mousse, with delicately perfumed peach and nectarine fruit, juicy pear and passion fruit, and background notes of yeast and nuts.
Green Point Rosé NV
Deep salmon in colour with a steady stream of tiny bubbles, this classy wine has intoxicating strawberry and cherry blossom aromas, with a subtle palate of perfumed flowers, cherry fruit, brioche and toast.
Green Point Brut 2005
Fine bubbles float up the middle of the glass through a vibrant gold colour, while the rich, powerful nose is all white flowers, fresh bread and honeyed pears. Hints of lime citrus fruit on the crisp finish.
Green Point Rosé 2005
A pale, delicate rosé bursting with strawberries and cream on the nose, this is wonderfully light in the mouth, with soft, juicy red berry, rosewater and biscuit notes. A great partner for lamb or duck.
*All prices valid until 1st November 2010 unless otherwise stated