I’m seeing pink!! We recently ordered a couple of cases of Pinelli Estate Wines from the Swan Valley particularly because we wanted to get our hands on this award-winning 2018 Rosé.
Learn more about Rosé wine and how it’s made.
The wine is named after winemaker, Daniel Pinelli’s daughter, Breanna Rose and is made from the Cabernet Sauvignon grape variety. Here are 7 things you may not already know about Cabernet Sauvignon. Continue reading
I love my Verdelho (as you can probably tell from the empty bottle)! And WA alongside NSW produce some stellar examples including this Pinelli Estate Wines 2018 Reserve Verdelho.
This one is dry but Verdelho can be made into sweet and fortified wine too. This white wine grape variety loves warm dry climates like that of Perth’s Swan Valley.
If grown and made well Verdelho can produce super tasty young wines and also wines that can age very well in the cellar. Continue reading
Chenin Blanc is a white wine grape variety originally from France. It can be made into a still or sparkling wine alongside being dry, off-dry or even made into dessert wine. Its naturally high acidity makes it a very versatile grape.
WA’s Swan Valley produces some stunning examples of wine made from Chenin Blanc and this Pinelli Estate Wines 2017 Chenin Blanc is one of those. Continue reading
On Sundays I like to hang with my girl Juliet. We know each other pretty well now.
Pinelli Estate Wines Sparkling Juliet from WA’s Swan Valley is made in the same way champagne is made and it’s only $22 per bottle. While living in Perth there was typically always a bottle of this in my fridge and it was replenished often. Continue reading
Pasta and Pinelli, is there a better match?
Since I can’t make the new-ish Pinelli Estate Winery Restaurant in Perth’s Swan Valley my local, it just means I have to order in the wine and cook my own. Thankfully free delivery helps on the wine side of things.
This Pinelli Estate Wines 2018 Reserve Vermentino is a new release and it’s a match made in heaven for this Spinach & Herb Pesto Pasta I made from the Dish Magazine. It’s supposed to be rocket leaves but we opted for a spinach replacement. Continue reading