Wine Review: Taking Flight with Michael Hall’s Blanc de Pigeon

“The Sang de Pigeon is Michael’s second label, sitting under his eponymous Michael Hall labelled wines. It aims to be an accessible introduction to region–specific terroir.”

I hate pigeons… pooped on too many times as a child by a neighbour’s racing birds that seemed to endlessly gyre over our backyard. I hold grudges.Michael-Hall-Sang-de-Pigeon-Blanc-Adelaide-Review-2 This is, however, a pigeon I have warmed to. I like the name (meaning pigeon’s blood) though here it is a nod to winemaker Michael’s former life as a jewellery valuer for a famous international auction house. In fact, it is the trade term for the colour of the finest rubies, invariably from the Mogok Stone Tract in Myanmar. The Sang de Pigeon is Michael’s second label, sitting under his eponymous Michael Hall labelled wines. It aims to be an accessible introduction to region–specific terroir. Echunga in the Adelaide Hills is the source of the fruit for this particular white, a blend of 75 percent Chardonnay and 25 percent Sauvignon Blanc. Pale straw in the glass with some green flashes. Aromas of ripe citrus and stone fruit waft out of the glass – white peach and nectarine leading the way with a touch of yellow plum, along with the gentlest note of gooseberry. Hints of marzipan, struck flint, creme fraiche, spice, almond blossom, scattered herbs and nuts. These flavours transpose neatly over to the palate, which is expansive with lovely weight and texture and plenty of complex characters providing great interest. The fruit/acid balance is poised just so and the finish lingers nicely with hints of nectarine, spice, grilled nuts and a sweep of lemony acidity. Great drinking. 2015 Sang de Pigeon ‘Blanc de Pigeon’

Adelaide In-depth

Get the latest stories, insights and exclusive giveaways delivered straight to your inbox every week.