Just launched the FREEMAN Robusta Corvina 2012 has packed a punch with the Winefront team. Mike Bennie rates it 93 POINTS and uses descriptors like ‘ Cracking wine..’ and ‘Super Stuff…’ It is Australia’s first and only home grown 100% Corvina wine made entirely from dried grapes, and joins a very small club. Very few Italian Amarone wines are pure Corvina. More lateral thinking from the FREEMAN team.

The annual Gourmet Traveller Wine Cellar Door Awards have again recognised the unique and rustic experience of a visit to FREEMAN in the NSW Hilltops (near Young). The 2017 Award is for ‘BEST TASTING EXPERIENCE’ in the region…and in winter it may be accompanied by a steaming bowl of soup and crusty bread.

As Prunevale is not on a beaten track we prefer visitors to make appointments for TASTINGS. That way we can ensure you take home memories with your wine.

Call 0429 310 309 or email sales@freemanvineyards.com.au

INDAILY.COM.AU By Philip White

 

‘If this wine’s pretty pale straw meadow aromas and delicate waft of honeydew melon oozed from a flute of the sparkling wine made in that part of France they call Champagne you’d be happily paying at least three times this price, so that’s a dollop more incentive if this fetching bouquet doesn’t suck you in far enough.

It’s a husky, freckled sort of a blonde. In keeping with that, the wine has a gentle pale flesh, inbuilt deliberately by fermenting half the assemblage in barrels and keeping that wine on yeast lees for regular stirring. So you get comforting texture made more reassuring with a barely-detectable sweetness, delivered in a slightly prickly, petillant fizz that dances right bonnie to a bagatelle of crunchy almond biscotti. I imagine my Ferrari ticking impatiently outside when I drink this.’

WINEGENIUS.COM

 

‘Good deep colour and shows savoury aromatics of blackberry with leather and earthy complexity. Dry, quite powerful, full-bodied and acid driven, it is a structural style with layers of fruit, character and dry, grainy tannins to match. Demands food and or time.’

93 POINTS

WINEFRONT By Campbell Mattinson
 
Building a proud/fine history…Savoury appeal. Mellow flavour. Assertive tannin but in an integrated way. This is good. Dust, chocolate, leather, sweet-sour cherries, tar. The flavours show some development but in a positive sense; this will be good to go anytime from now and over the next 10 years. Tannic kick, kitted with savoury character, is of particular note.’

93 POINTS

INDAILY.COM.AU By Philip White
 
Grown and made by Prof (ret.) Freeman at Hilltops on the broad uplands near Young. After a lifetime teaching people about grape vines he imported and in 1999 first established the Rondinella and Corvina varieties which are now right here in this really lovely wine. It was made from deliberately raisined grapes, although Freeman makes fair mileage from the fact that he shrinks his berries in a Prunevale neighbour’s prune dehydrator.

Stop. When I sniff this wine I shrivel. Then I melt. No reason to change this lovely fragrance. It is masterly. Complex. Composed. Sauvage. Sophisticated. Drink expectantly … once again, behind the flaps it’s a lithe, dry, blistered black bat of a drink, you guessed it, with real short furry tannin.’

WINSOR’S CHOICE By Winsor Dobbin

 

One of Australia’s best savoury rosés. It is certainly deliciously drinkable in the style of the Veneto, and extremely food friendly. A very good choice for an early-evening tipple on the back porch…’

SCOFFERMAGAZINE.COM

 

‘Packs a beautiful punch with loads of savoury polish.  Spicy and earthy with loads of rosewater and floral aromas. It’s one of the best dry rosés made in Australia, with sour cherry and strawberry notes, and a tart sherbet taste, packing a bone dry finish.

I am not often want to wax too lyrical about wines that sit in this price bracket but heck, this is hard not to love, a lot. It’s one of the surprises of my summer and perhaps autumn, maybe winter, and definitely spring. Beautifully structured, its a perfect wine for a late afternoon slurp with some charcuterie and someone nice to share it with.’

Would drink it again? My word – and loads of it.’

THE AUSTRALIAN By Max Allen

 

‘A classic (and good value) example of the pale, dry style now in vogue. Made from the Italian rondinella grape, originally from the Veneto, grown in the Hilltops region of NSW, it’s barely a rose colour at all in the glass — just the palest hint of copper, really — with lovely gentle floral aromas and is savoury, creamy and refreshingly dry on the tongue. Drink with antipasto, something salty like anchovy fritters.’