$27.50
Bright, pale straw.
NOSEClean, primary aromas Kaffir lime and cut grass with a soft background of spearmint and jasmine.
PALATEClean, bright and pronounced medium bodied flavours of lemon zest, gooseberry, dry manderin, with a lingering and lifted finish of tangy bramley apple.
WINEMAKINGThe certified organic fruit for this wine was sourced from 32 year old vines
planted in rocky loam soils located on the central eastern slopes of the
Pyrenees ranges at 280 metres. The grapes were harvested cool in the morning
then pressed into stainless steel tanks for Fermentation.
FOOD PAIRINGCrispy Thai beef salad.
VINTAGE NOTESA relatively cool summer made for one of the best vintages for many years
with harvest taking place weeks later than usual and the slower ripening
providing more time for flavour development and more intensely flavoured
grapes. Sourced from local old vines planted on rocky loam soils located on
the central eastern slopes of the Pyrenees ranges at 300 m and parcels from
other parts of Victoria.
$27.50
Bright pale straw.
NOSELifted aromas of fresh apricot and pear with a hint of almond and nougat background.
PALATEIntense flavours of mandarin, papaya and quince leading to a mouth-watering structure of lime zest and almonds.
WINEMAKINGSourced from eight year old vines planted on rocky loam soils, located on the
eastern slopes of the Pyrenees Ranges. The grapes were handpicked, crushed,
de-stemmed and pressed into tank.
FOOD PAIRINGSpicy cuisine including Thai, Moroccan and Indian.
VINTAGE NOTESA relatively cool summer made for one of the best vintages for many years
with harvest taking place weeks later than usual and the slower ripening
providing more time for flavour development and more intensely flavoured
grapes.
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Clear pale straw.
NOSEClean developing aromas of cashew, lemon rind, creamy pear and toast.
PALATERich, clean medium bodied developing flavours of rockmelon, fig and French toast cradled in a bright key lime acidity finishing with a good length of tangy dried apricot.
WINEMAKINGThe grapes were harvested cool in the morning then pressed into tank and oak. The tank fermented portion (70%) was cool fermented and employed burgundy yeast. Yeast lees where periodically stirred back into the wine for 11 months thereafter to impart greater dimension and textural properties. The barrel fermented portion (30%) was fermented with a more fruit driven Portuguese yeast strain followed by complete malo-lactic fermentation to enhance both layering on the palate and overall complexity.
FOOD PAIRINGSmoked Ocean Trout with seasonal vegetables.
VINTAGE NOTESA relatively cool summer made for one of the best vintages for many years
with harvest taking place weeks later than usual and the slower ripening
providing more time for flavour development and more intensely flavoured
grapes.
$27.50
Dark ruby red.
NOSEClean pronounced aromas of sweet spiced cherry and damson fruits and dark toasty mocha.
PALATEClean full-bodied flavours of blackberry and strawberry conserve with a sweet peppery cigar box. A clean moderate finish of dates and subtle toasty oak.
WINEMAKINGFermented in traditional small open top fermenters and hand plunged twice daily for to 10 days using a variety of yeasts. MLF was encouraged on skins and completed in tank prior to 8 months aging in old and new French hogsheads.
FOOD PAIRINGSlow cooked lamb shank & mash.
VINTAGE NOTESJanuary’s midsummer rains brought welcome relief and provided a much-needed top up to assist the vines surviving yet another dry winter and spring. Perfect autumn weather and ideal picking conditions produced small, full-flavoured berries with lovely aromatics and desirable fruit intensity, creating a vintage rich with exceptional colour and flavour.
$37.50
Dark garnet hue.
NOSEClean developed aromas of blackberry, prune, toasty coffee grinds, and vapours of vanilla mocha.
PALATEClean, layering full bodied flavours of dark plum, herbaceous cherry and fig conserve. Soft rolling tannins with a lingering and satisfying finish of coco and black pepper.
WINEMAKINGThis Shiraz is from our oldest vines, planted in 1971. It was crushed and fermented on skins for 8 to 10 days in open-ended oak barrels, and hand plunged to maximise fruit aroma and flavour without excessive tannin extraction. Pressings and Free Run were combined, and the wine was transferred to new French and American oak Hogsheads.
FOOD PAIRINGThis is an ideal match with refined meat dishes such as roast lamb, Wagyu, terrines and stews.
VINTAGE NOTESJanuary’s midsummer rains brought welcome relief and provided a much-needed top up to assist the vines surviving yet another dry winter and spring. Perfect autumn weather and ideal picking conditions produced small, full-flavoured berries with lovely aromatics and desirable fruit intensity, creating a vintage rich with exceptional colour and flavour.
$37.50
Dark crimson with a purple hue.
NOSELifted aromas of upfront liquor cassis, grilled herbs and nuances of fresh roast coffee beans and cinnamon infused ganache.
PALATERich palate of blackcurrant and plum with a touch of sweet toast menthol and molasses. This is an elegant and well layered wine, with balanced acidity
and supple tannins integrated from the refined French oak, finishing with
poise and a seamless length.
WINEMAKINGThe Organic Estate vineyard provides all the fruit for this wine. Large static,
as well as the traditional open top fermenters, were both used to ferment on
skins over a period of eight to ten days, with regular pump-overs and head
plunging for maximum extraction of fruit flavours, colour and the delicate
fruit tannins. The wine was then transferred into French oak hogsheads and barrel aged for 11 months.
FOOD PAIRINGClassic grilled beef burger topped with melted Gruyère, Asian BBQ
lamb ribs or a mushroom stroganoff.
VINTAGE NOTESA relatively cool summer made for one of the best vintages for many years
with harvest taking place weeks later than usual and the slower ripening
providing more time for flavour development and more intensely flavoured
grapes.
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