Background

Maree Collis and Ray Nadeson are not your average winemaker/owners of a boutique winery. Both were initially trained as research scientists and hold PhD degrees in chemistry and medicine, respectively. Mid career they made the decision to pursue their alternate passion and together with friend Adrian Thomas established Lethbridge Wines in 1996. Both Maree and Ray completed their winemaking degree at Charles Sturt University after which Ray concluded "winemaking is not really that different to science, both are creative and both involve 99% perspiration, 1% inspiration".

Not surprisingly, the site at Lethbridge was selected based on scientific principles such as soil type, degree days and other climatic indicators, yet after purchasing the property in Lethbridge they discovered an ancient old wooden fermentation vat in one of the old sheds. Further investigation revealed that site had originally been planted by Swiss vignerons in the 1870's before the scourge of phylloxera decimated the Geelong wine region. This story is compelling in the connection between traditional wisdom and modern science.

After more than 20 years producing exceptional wine, Lethbridge Wines has achieved a stellar reputation, both within Australia and internationally, with their wines being poured in many of the world’s best restaurants. Not resting on their laurels Ray and Maree have continued to experiment and innovate and have developed a number of new distinct wine personalities encapsulated under the labels Between Five Bells, il Modo and Nadeson Collis.

Lethbridge Menage a Noir 2022

Winemaking Description: Fruit was destemmed and cold soaked on arrival. Wild yeast fermentation took place in a mixture of small 500L open vats with pigeages and 3000L wooden fermenter with daily pump-over. Post fermentation maceration enabled good tannin and colour extraction. The wine was matured in vat for 8 months prior to bottling.

Tasting Notes:  Dark cherry, satsuma plums and red berry aromas savory woodland earthiness with crunchy red berries and fine, firm tannins. An elegant mouthfeel with a fresh finish characteristic of Pinot Noir.

Winemaking Description: Fruit was destemmed and cold soaked on arrival. Wild yeast fermentation took place in a mixture of small 500L open vats with pigeages and 3000L wooden fermenter with daily pump-over. Post fermentation maceration enabled good tannin and colour extraction. The wine was matured in vat for 8 months prior to bottling. Tasting Notes: Bright, fresh cherries with strawberries and savory notes of liquorish and herbs. Refreshing acidity and rounded tannins makes for a well structured and textured palate.

Vintage: 2022 Grape variety: Pinot Noir Bottled: October 2022 Alcohol: 13.0% Cellar potential: 3-4 Years

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