The Shiraz is fermented in open fermenters, using indigenous yeasts. The wines are hand plunged, allowed approx two weeks of post ferment maceration before pressing. They are matured in French Barriques. 3 % percent Viognier was added to this wine to improve suppleness and fragrance. The wine was matured for 14 months before bottling. Total volume of 100 dozen. This wine won a Silver Medal at the 2016 and also at the 2014 Geelong wine show. Cellar as long as you can.
The Chardonnay is whole bunch pressed and the juice settled and then run into French Oak. It is fermented with indigenous Yeasts. It is left on lees for 6 months, then racked and left to mature in barrels. It is bottled after 10 months. The 2013 vintage produced 100 dozen. We are aiming for an intense and complex style of Chardonnay with a savoury edge. The nose hints at lemon, citrus blossom and Cashews. The palate is built on a long spine of acidity with mineral characters and a long finish.
2013 Pinot Noir
The Pinot Noir is fermented in open fermenters, using a combination of indigenous yeasts. Approx 10% of the bunches are kept whole. The wines are hand plunged, allowed approx one week of post ferment maceration before pressing. They are matured in French Barriques.. The wine was matured for 11 months before bottling. Total volume of 100 dozen. This wine shows dark, dusty cherry fruit characters, with hints of earth and mushrooms and finishes with fine, long, silky tannins and French oak.