random feedback from the media, chefs, wine clients and restaurant guests about Borrowed Cuttings Piquepoul Blanc...

After three years in quarantine, then in a nursery for propagation, then being grafted onto existing verdelho vines, those first few piquepoul cuttings finally bore their first proper crop - just a few hundred kilos - earlier this year, and were made into a crisp, dry, white wine at Windowrie. Feletti, needless to say, can barely contain his joy, and it's not hard to see why. I tried a sample just before it was bottled in late July, with a freshly shucked Moonlight Flat oyster, and it was an astonishing match - as well as having delicate lemon acidity, the piquepoul variety also has a fair amount of richness and texture that lingers as a satisfying grape-pulpy flavour after you've swallowed the oyster.' 

Max Allen, Australian Gourmet Traveller.


Borrowed Cuttings Piquepoul Blanc and Moonlight Flat Oysters featured in a segment on the ABC's Landline program on Sunday 1 October 2017. The program told the story of our oyster business, our discovery of piquepoul blanc and how we introduced cuttings into Australia which have yielded our first spectacular vintages of Borrowed Cuttings Piquepoul Blanc.


"Cowra oyster grower cultivates an unexpected 'sensory thunderbolt' French wine match"
ABC journalist Peta Doherty interviewed Steve Feletti on ABC Radio's The Country Hour, broadcast 7 February 2017.

To read the full story go the the ABC website at this link.
 

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