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Russell and Suitor Cazadora

It is a little known fact that Tasmania is the oldest wine producing region in Australia. Pipers River is Tasmania’s northernmost wine region, with the river flowing from Mount Arthur northwards into the Bass Strait, with the more fertile Tamar Valley neighbouring it to the west. 

Pipers River is often grouped in with Tamar Valley – nevertheless, Tasmanian wine connoisseurs hold the Pipers River name independently in high regard.

The climate here is a huge factor in the quality of the wines and Pipers River has high sunshine hours, making it excellent for viticulture. Cool winds from the Bass Strait keep temperatures moderated in the sunny vineyards, providing a long, reasonably cool growing season that ensures the grapes retain their acidity as they ripen.

 

RUSSELL & SUITOR

Alex Russell's obsession with quality and sustainability is unwavering. Nowhere is more evident than with the release of his newest range of wines under the Russell & Suitor banner. Endlessly zealous about quality and craft, 2019 has seen Alex has set his sights on the cooler climate of Pipers River, north of Launceston, Tasmania.

Under Russell & Suitor, Alex has been reinvigorated by the idyllic and pristine terroir of Tasmania, and the new opportunities such a climate presents. Alex has grabbed the bull by the horns with that familiar confidence beloved by Alex Russell Wines loyalists, yet with the gentle hand required of cool-climate winemaking.

Alex’s obsession with quality and sustainability is unwavering...endlessly zealous about quality and craft

 

While continuing to produce alternative varietal wines from the Riverland in South Australia and Mildura in Victoria, Russell & Suitor will be creating premium Tasmanian Pinot Noir, Chardonnay, Riesling and Gewürztraminer to name a few.

With new lands come new opportunities and under Russell & Suitor, Alex will continue his tireless pursuit to create the best value and highest quality wines possible.

 

The Cazadora Range 

Cazadora represents Russell and Suitor's range of high end Tasmanian varietal wines produced from family estate-grown fruit in the Pipers River region North of Launceston.

Inspired by a childhood spent foraging and hunting while paying respects to matriarchal ties to the land, Cazadora means "The Huntress".

Cazadora Riesling 2020

Colour: Pale green straw

Nose: Citrus and spice

Palate: A tight, crunchy palate with distinct cool climate Riesling characters

Winemaking: Hand-picked in late April, fruit was crushed and destemmed to press and cold settled, acids were normal for this Riesling. Settled juice was warmed and inoculated in stainless and fermented at 14 – 15 degrees until dry

Food Pairing: Fresh salmon sashimi

Vintage notes: Hot and dry

Cazadora Chardonnay 2020

Colour: Pale green straw

Nose: Citrus and green apple on the nose, complemented by spicy, toasted French oak

Palate: The lactic acid produced from MLF adds richness and the new oak also contributes to mouthfeel and texture. A beautifully crafted Chardonnay with an exquisite aroma and rich yet finessed palate

Winemaking: Hand-picked in mid-April, a late year it was, fruit was crushed and destemmed to press and only the free-run juice was collected and cold settled for this wine. Juice pH was 3.14, the year was cold, and acids were high. Settled juice was warmed an inoculated and once fermentation started was transferred to new French oak hogs’ heads. During fermentation a malo culture was started and added to barrels at the end of primary fermentation. By the end of malo lactic fermentation, wine pH was up to 3.40, barrels topped and kept on minimal Sulphur until October, being stirred monthly.

Food Pairing: Pan roasted Chicken breast with season vegetables

Vintage notes: Hot and dry

Cazadora Pinot Noir 2020

Colour: Bright red with brick red hues

Nose: Citrus, red cherry, strawberry and musk dominate the nose

Palate: Subtle oak influence adds spice and structure to the luscious, fruitdriven palate

Winemaking: Hand-picked in mid-April, a late year it was, fruit was crushed and destemmed to press and only the free-run juice was collected and cold settled for this wine. Juice pH was 3.14, the year was cold, and acids were high. Settled juice was warmed an inoculated and once fermentation started was transferred to new French oak hogs heads. During fermentation a Malo culture was started and added to barrels at the end of primary fermentation. By the end of Malo lactic fermentation, wine pH was up to 3.40, barrels topped and kept on minimal Sulphur until October, being stirred monthly

Food Pairing: Pinot Noir pairs best, and most famously, with duck. This is due to the duck’s fat content, which requires a wine with some freshness and fruit to cut through the rich, dark meat of the duck

Vintage notes: Hot and dry

Wine
Published on
8 Sep 2021

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