$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.
$27.50
Bright, pale straw.
NOSEClean, primary aromas of gooseberry, zesty mandarin, with a background of white peach and lemongrass.
PALATEClean, bright and pronounced medium bodied flavours of gooseberry, lemon rind, kumquat with a lingering and lifted finish of fresh cut grass and bramley apple.
WINEMAKINGThe wine is an assembly of free run juice harvest of several Loire Valley clones. Fermentation is long and cool being generally three weeks between 10 - 12 degrees to retain sincere aromatic and flavour expression. Typical Pyrenees Sauvignon character exhibited with its long lingering flavour length affording it to be paired with more robust food faire.
FOOD PAIRINGCrispy Thai beef salad.
VINTAGE NOTES
Cool conditions in early Spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.
$27.50
Bright pale straw with a shimmer of gold.
NOSELifted aromas of poached pear, nutmeg and soft toasty oak.
PALATEMedium bodied textural flavours of lemon rind and kumquats, weaving into lingering and lifted notes of toasty oak and soft citrus.
WINEMAKINGThe wine is made from our original Bordeaux clone of Sauvignon Blanc. Fermentation is practiced with a higher juice sediment to enhance its textural properties alongside subsequent extended maturation on its yeast lees. Typical Fume character exhibited with clean textural fruit infused in a balanced oak impression across the palate affording it to be paired with more robust food faire than is the norm for this wine variety.
FOOD PAIRINGGoats cheese, pumpkin and rocket salad.
VINTAGE NOTES
A 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.
$37.50
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.
$37.50
Dark ruby red with a purple hue.
NOSELifted aromas of damson and bramble fruits, with nuances of warm, dark cacao.
PALATERich, full bodied flavours of ripe plums and fresh blackberry. Supple tannins integrated from the refined French oak, give way to hints of cherry toast and coffee bean, finishing with poise and a seamless length.
WINEMAKINGSmall open ferments were able to ferment with wild yeast and were hand plunged. Post fermentation the wines were transferred to French Oak Hogsheads. After 14 months in oak, the wines were racked for fining and blending.
FOOD PAIRINGRoast beef or slow cooked lamb shanks with potatoes.
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.
$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.
$32.50
Bright gold.
Bright gold with lychee, lime and candied lemon peel aromas. The initial sweetness evolves into orange and melon and is balanced with crisp acidity that gives the wine its impeccable line.
Enjoy with your favourite dessert.
Divine now, or cellar if you can and enjoy how it develops over the next 5+ years.
The story of the 2010 Cordon Cut wine starts well before the grapes were harvested. The canes with the fruit (called “cordons”) are cut and left to hang on the trellis for three weeks prior to harvesting. This reduces the grapes to about one third of their original weight, not only concentrating the sugars but also intensifying the flavours. Assessed daily, the grapes were harvested and pressed into stainless steel in late March 2010. After cold settling for a week, a small percentage was racked off for barrel ferment and the rest was co-inoculated and fermented in tank. Specialist yeast strains were used to accentuate the already abundant aromas and lift the fruit. After eight months of storage and barrel ageing, the 2010 Cordon Cut Sauvignon Blanc was carefully blended and bottled in January 2011, and bottle-aged for a further 10 months prior to release.
| Growing Area | Pyrenees |
| Date Bottled | January 2011 |
| Alcohol % | 10.2% |
| Residual Sugar | 63g/L |
| pH | 3.17 |
$27.50
Dark plum red.
NOSEAromas of spicy blackberry and prune fruits with underlying sweet black pepper toast.
PALATEClean full-bodied flavours of pepper blackberry and ripe dark cherry supported by a weaving soft, silky tannins. A clean moderate finish of toasty cedar and soft cloves.
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 PAIRINGPork fillets wrapped in butter sautéed spinach and Parma ham, baked with pears and cherry tomatoes & served with creamy Mash.
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.
$37.50
Dark ruby red.
NOSEAromas of intense dark cherry, violets and roasted coffee bean with underlying spicy cedar toast nuances.
PALATEClean full-bodied flavours of bright raspberry, pepper and ripe dark cherry cloaked by soft, silky tannins. A satisfyingly long finish of toasty blackberry and soft 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 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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