CABERNET SAUVIGNON 2005
Background:
Produced from a single vineyard containing 30 year old vines of the low yielding ‘Reynell’ clone.
Fermented initially on skins in rotary fermenters to between 3—4 degrees baume then drawn to French oak hogsheads to finish ferment to dry. 16 months maturation in barrel.
Alcohol: 14%
Tasting Notes:
A medium bodied wine, bright colour, with sweet cassis / black currant fruit and ripe tannins
Closure: Screwcap
Cellaring Potential: Drink to 2013
Awards: 4 1/2 goblets, 92 points James Halliday
Bronze medal, 2007 Royal Melbourne Show
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MERLOT 2004
Background:
From a single vineyard, the 20 year old vines are grown on heavy clay soil. Irrigation is supplementary and in extreme dry conditions only.
Vinified in open fermenters then drawn to American oak hogsheads at between 3-5 degrees baume to finish ferment to dry in barrel. Aged in mature barrels for 12 –14 months before finishing. New oak is not used so as to impart softness in the oak flavours.
Alcohol: 13.5%
Tasting Notes: Soft rich flavours of forest berries, with marzipan and white pepper in the background. A multi layered wine supported with gentle oak.
Closure: Cork & Capsule
Cellaring Potential: Enjoy to 2010
Accolades: 87 points James halliday
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SHIRAZ 2006
Background:
From 18 year old vines growing in light sandy soil which gives an elegance to the wine.
Fermented initially on skins in rotary fermenters to between 3—4 degrees baume then drawn to American oak hogsheads to finish ferment to dry. 14 months maturation in barrel.
Alcohol: 14.0%
Tasting notes:Rich blackberry, black cherry & chocolate aromas carry through with the same flavours on the palate. Well balanced tannin & oak. A delightful wine
Closure: Screwcap
Cellaring Potential: Enjoy to 2016
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SHIRAZ / CABERNET BLEND 2005
Background:
Shiraz from vines aged 18 years and grown on light sandy soil blended with grapes from 30 year old Cabernet vines of the low yielding ‘Reynell’ clone
The Shiraz was matured in American oak hogsheads for 16 months while the Cabernet spent 16 months in French oak, the 2 were then blended to 70% Shiraz and 30% Cabernet.
Alcohol: 14.5%
Tasting Notes: A great blend offering rich flavours of dark cherry and blackberries drawn together with soft smoky oak. Firm ripe tannins.
Closure: Cork & capsule
Cellaring Potential: enjoy to 2011
Awards: 94 points James Halliday
Bronze medal, Royal Melbourne Show 2007
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CHARDONNAY 2007
Background:
The grapes are harvested at night into small trailers and delivered to the winery only minutes away. They are crushed and the juice transferred with minimal skin contact. Yeast (EC118) is added and approximately 60% of the must is barrel fermented in new French oak, it remains in barrel for 6 months on lees which are stirred regularly to give added complexity. The wine is then blended with the remaining unoaked portion and fined for bottling. Malolactic fermentation is not encouraged; however random barrels may experience it.
Alcohol: 13.5%
Tasting Notes:
Rich flavours of stone fruits and melons with cashew in the background.A good balance of fruit and delicate finesse from maturation in French oak.
Closure: Screwcap
Cellaring Potential: Enjoy to 2010
Awards: 89 points James Halliday
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