Traditional Black Kalamata Olives: Using natural Murray River Salt for the brine, the fruit pickles (ferments) over six to eight months before hand grading them to remove all of the over-ripe olives, with minimal oxidation and bottled with Murray River salt and organic apple cider vinegar.
Rich fruit flavour, firm flesh, not bitter or acid.
The ripest, richest olives which are separated from the bottling olives are made into an olive paste using a brush finisher which gently brushes the flesh from the seed and skin. It is then warmed up with a touch of … Continued
Rosnay’s most awarded wine, twice winning the Greg Johnson Trophy for best Cowra red in the Cowra Wine Show. Grown on the lower slopes with cool night time temperatures for genetle, slow ripening of the fruit.
Available only on farm or mail order, this is an example of our signature white blend which is ageing beautifully. It was is picked when the Chardonnay (60%) is well ripened and the Semillon (40%) is still a little green, … Continued