Our first ever sparkling wine produced from our 40+ year old estate grown grapes. Purely Chardonnay and made in the ‘traditional method’ where the transformation from still to sparkling wine occurs entirely within the bottle.
Delicate citrus and white peach flavours, vibrant acidity, fine persistent bead and a creamy finish imparted from over 12 months lees maturation.
“Old World” style pinot—a beautiful robust wine with bright raspberries, dark cherry fruits and a spicy earthy undertone. Hints of violets and dried herbs in the bouquet. Vintage notes This fruit was picked in early March in the cool of the morning. It was destalked, gently crushed and allowed to undergo a cold soak for four days before being inoculated with a cultured yeast. About 20% was fermented in whole bunches—this is where fermentation is allowed to occur inside the berry. All of these techniques contributed to complex flavour development and aromatics. The wine was pressed to a mixture of new and older French oak casks for 12 months maturation.
Intense perfume reminiscent of blackberries, vanilla and lavender. Luxurious and elegant with a silky mouthfeel, flavours of black pepper, stewed plums and cherries and a lingering soft finish.
A hot season intensified the flavours of our Shiraz grapes and led to concentrated blackberry and stewed plum characters. A cold soak prior to fermentation and the inclusion of 20% whole bunches in the ferment ensured maximum colour and flavour extraction. Cofermented with 3% viognier, also grown at the Vintner’s vineyard. The wine was plunged daily by hand to extract maximum flavour and colour from the skins. The grapes were pressed in our stainless steel basket press to a mixture of old and new French oak barrels and allowed to mature for 14 months.
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Intense pepper and vanilla aroma, red cherry, plum and cranberry flavours, lively acidity and a dried herb savouriness on the finish. Grippy tannins provide ageing potential.
This Syrah is a blend of two different blocks of Shiraz grapes on the property-our grafted Shiraz vines and the vigorously growing vines directly outside the cellar door. The fruit was hand-picked and processed within 12 hours on-site. A 2 day cold soak prior to fermentation and the selection of a cultured yeast ensured maximum colour and flavour extraction. The wine was then gently basket pressed to older French oak barrels and allowed to mature for 16 months.