EXTREMELY LIMITED STOCK. Modern and delicate style of Chardonnay, fresh, crisp and lean with flavours of white peach and lemon. Vintage notes Produced from our estate-grown Chardonnay grapes planted in 1978. 2020 was a difficult vintage, however, this variety was one of the few that pulled through. Yields in 2020 were heavily reduced by the extended drought and the smoke from bushfires in 2019/20 eliminated most of our crop. However, the levels of smoke taint in this fruit were low and we researched and used some careful winemaking techniques identified by the Australian Wine Research Institute (AWRI) to eliminate any remaining taint. Even so before deciding to bottle the wine we made sure to submit it to a panel of winemakers in the region trained by the AWRI to detect smoke taint and in a blind tasting they were not able to detect any trace of taint. The wine has seen minimal skin contact, has not been matured in oak barrels and has not undergone malolactic fermentation which results in a much leaner, crisp and fruity style of Chardonnay that works well with a large range of foods.
Flavours of stewed blackberries, plum, vanilla and spice and a touch of fire created by the 20% alcohol content.
What began as a side project for our own personal consumption has turned into one of our most sought after wines. This wine is made in the traditional Australian fortified style which was previously known as Vintage Port. Vintage fortified wines are made from a single vintage or year and are aged primarily in bottle instead of cask to retain their colour and fruit flavours.
Each year we select the ripest and most richly flavoured Shiraz grapes for this wine, we allow the fruit to partly ferment and then arrest the fermentation with pure neutral grape spirit known as SVR – Spiritus Vini Rectificatus. The wine is a labor of love—it is hand crafted, hand bottled, hand labelled and hand dipped in wax. The wax seal can be easily removed and it does have a cork so don’t throw out that corkscrew just yet!
Another hot summer and warm autumn ensured great ripening but the cooler nights preserved fruit flavour. The very ripe Shiraz grapes were allowed to partly shrivel and raisin on the vine. After being handpicked the fruit was partially fermented before the addition of pure grape spirit. Using neutral pure spirit instead of brandy spirit allows the rich fruit flavours to take centre stage. 24 months in a mature American oak barrel has integrated the spirit and wine and added a hint of vanilla without overpowering the fruit.
“Old World” style pinot—a beautiful robust wine with bright raspberries, dark cherry fruits and a spicy earthy undertone. Vintage notes This fruit was picked in early March. 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.
Vibrant acidity, Granny smith apple flavours with a tingling lemon zesty finish. Gold Medal Canberra International Riesling Challenge Vintage notes Dry conditions across the 2018-19 growing season resulted in slightly lower yields from our Riesling vines but outstanding quality as dry weather eliminates disease. Furthermore fruit flavour is always more concentrated and intense if the vines are a little stressed due to water restrictions. Cool overnight temperatures gave the vines a rest from heatwaves. The fruit was hand picked in the cool of the early morning in March. A cool and slow ferment with cultured yeast followed over two weeks in a stainless steel tank to preserve and enhance varietal flavour.
Chocolate, vanilla and violets on the nose. Savoury and peppery with ripe plum and blackberry flavours and a hint of liquorice.
Silver medal – 2018 Great Australian Shiraz Challenge
Syrah vs Shiraz – same grape variety but different styles of wine. The use of the name Syrah indicates that the wine is made similar to a complex French style Syrah, instead of your typical robust, American oaked, Aussie Shiraz. The Canberra District has a well-deserved reputation for producing exceptional cool-climate Shiraz/Syrah comparable to that of the Rhone Valley in France.
This Syrah is a blend of several different blocks on the property. Each has a unique flavour profile due to the age of the vines and differences in soil types. The fruit was handpicked and processed within 12 hours onsite. A 3 day cold soak prior to fermentation and the inclusion of whole bunches in the ferments ensured maximum colour and flavour extraction. The wine was then pressed to a mixture of old and new French oak and allowed to mature for 16 months.