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.
Our first release of Viognier has turned out to be a lovely wine. Picked relatively early, whole bunch pressed, fermented with indigenous yeast and left on lees in an Amphora for 8 months before bottling. Honey suckle and citrus blossom on the nose and with balanced palate and trademark Viognier finish. This wine was filtered and bottled. Not fined in any way. Suitable for Vegans.
The Rose' is made from Shiraz which was drained from a Shiraz fermenter after a hour of skin contact and fermented using indigenous yeast in barrel and left on lees for 6 months before bottling. Strawberries from the Shiraz fruit and cream from the lees are on the nose with a satisfying textural finish. This wine was filtered and bottled. Not fined in any way. Suitable for Vegans.
2017 Naturale Sparkling Rose
This was our first sparkling wine. A Petillant Naturel - or Methode Ancestrale , this was made from early picked Shiraz, de-stemmed for colour and then immediately whole bunch pressed. The juice was fermented in tank and bottled during fermentation and completed fermentation in the bottles. The wine was aged on lees for 9 months and then disgorged to remove the yeast sediment. Strawberry on the nose, with a plenty of fizz, beautiful pink colour and fresh vibrant fruit balanced nicely. No fining, filtering and suitable for Vegans.
2015 Pinot Noir
The Pinot Noir is fermented in open fermenters, using a combination of indigenous yeasts. Approx 15% 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 cherry fruit characters,and finishes with fine, long, silky tannins and French oak. The wine was awarded a Gold Medal at the Geelong wine show. Rated 94 points, 5 Glasses and a wine of "special value" by James Halliday
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.