$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.
$27.50
COLOURClear, 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 red pear.
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
COLOURBright 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.
$27.50
COLOURBright pale straw.
NOSELifted aromas of fresh honeydew melon and quince with notes of mandarin peel in the background.
PALATEFull bodied flavours of apricot and pear leading to a mouth-watering structure of lime zest and peach.
WINEMAKINGMade entirely from Clone 642, our estate viognier is cool fermented with a Portuguese yeast strain to accentuate the grapes textural and intense aroma and flavour intensity.
FOOD PAIRINGSpicy cuisine including Thai, Moroccan and Indian.
VINTAGE NOTESCool conditions in early spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.
$37.50
COLOURClear bright straw.
NOSEClean developing aromas of poached pear, mandarin and subtle flinty butterscotch.
PALATEClean full-bodied interweaving flavours of poached pear, melon and kaffir lime integrated in a textural vanilla barrel toast dimension and finishing with a good length of tangy dried orange peel.
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 PAIRINGCoq au Vin Blanc with a hint of fresh Tarragon.
VINTAGE NOTESCool conditions in early spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.