Dark garnet hue.NOSE
Clean developed aromas of blackberry, prune, toasty coffee grinds, and vapours of vanilla mocha.PALATE
Clean, 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.WINEMAKING
This 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 PAIRING
This is an ideal match with refined meat dishes such as roast lamb, Wagyu, terrines and stews.VINTAGE NOTES
January’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.
Bright pale straw.NOSE
Lifted aromas of fresh apricot and pear with a hint of almond and nougat background.PALATE
Intense flavours of mandarin, papaya and quince leading to a mouth-watering structure of lime zest and almonds.WINEMAKING
Sourced 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 PAIRING
Spicy cuisine including Thai, Moroccan and Indian.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
Bright, pale straw.NOSE
Clean, primary aromas of gooseberry, zesty mandarin, with a background of white peach and lemongrass.PALATE
Clean, bright and pronounced medium bodied flavours of gooseberry, lemon rind, kumquat with a lingering and lifted finish of fresh cut grass and bramley apple.WINEMAKING
The 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 PAIRING
Crispy Thai beef salad.
Cool conditions in early Spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.
Bright pale straw with a shimmer of gold.NOSE
Lifted aromas of poached pear, nutmeg and soft toasty oak.PALATE
Medium bodied textural flavours of lemon rind and kumquats, weaving into lingering and lifted notes of toasty oak and soft citrus.WINEMAKING
The 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 PAIRING
Goats cheese, pumpkin and rocket salad.
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.