NEW RELEASE
AWARD WINNING 2006 NEBBIOLO
WINEMAKING: Traditional winemaking practices were used throughout the vinifcation process. The fruit parcels were all kept as separate batches, crushed into open fermenters and pumped over by hand over 8 - 9 days, twice daily. Once completely dry the must was drained and pressed through a basket press with all pressings returned to the free run portion. Each wine parcel was transferred to a combination of new and older oak hogsheads for maturation for 15 months. Final assessment and blending then took place before the wines were bottled unfined and unfiltered.
COLOUR: Brick red in colour with youthful garnet hues.
BOUQUET: Inviting nose of savoury complexity, charry oak notes, meaty and gamey in style framed by a pleasant sweaty individuality.
PALATE: Meaty and gamey notes are again predominant on the palate. Softly textured and full flavoured, with savoury characters and firm charry oak combining with the firm powdery tannins for a long lingering finish.
FOOD: Mediterranean and bistro style foods.
ALCOHOL: 13.0%: Approx. 7.7 standard drinks: minimum sulphur dioxide
STELVIN CAPS: Stelvin caps were used as seals to eliminate cork spoilage and to retain fresh fruit characters and wine qualities.
CELLARING: Very drinkable now: with correct cellaring 5-10 years.
PRICE: $25 per bottle $264 per dozen plus freight.
VIOGNIER 2004 – SOLD OUT !
Estate grown fruit was bag pressed and free run juice was cold settled
before fermentation in
stainless steel tanks. The wine was matured in old oak for six months
to give structure and complexity. A light
green straw colour. Bouquet shows sweet fruit and dried apricot characters.
Fine structure,
full bodied, soft round palate. Soft acid with quince and apricot sweet
fruit characters. The finish
is long and zesty with excellent acid balance.
Serve slightly chilled with crayfish and chicken dishes.
Price $17 per bottle $180 per dozen plus freight.
Pinot Gris grapes were crushed, chilled and pressed. Only free run juice was used which was settled, racked and cold stabilized on cultured yeast lees. Oak was not used. It displays a light green straw colour and sweet fruit characters.
The palate is complex and layered showing pear, pineapple and honey characters with residual sugar. Serve only slightly chilled.
Price $17 per bottle $180 per dozen plus freight.
BON BON (Late Harvest Fortified Pinot Gris)
Pinot Gris grapes were crushed, chilled and pressed. Only free run juice was used which was settled, racked and cold stabilized on cultured yeast lees. Oak was not used. Brandy spirit was added to produce a fulsome palate.
It displays a light green straw colour and shows a lifted, lilting fruity nose.
The palate is complex and layered showing pear, pineapple and honey characters. The addition of brandy spirit helps to produce a bigger more complex palate with good length.
Serve only slightly chilled.
Price $12 per bottle $132 per dozen plus freight.
PREMIUM
VINTAGE PINOT GRIGIO BRUT 2004
Estate grown fruit was bag pressed and free run juice was cold settled
before fermentation in stainless steel tanks. The base wine was then bottle
fermentated according to methode champenoise. A vibrant old gold colour
with a lifted fruity nose. Zesty apple and pear characters and hints of
perfumed roses, pineapple and yeast.
Drink on any celebratory
occasion with finger food. As an aperitif with pate and very good in bed
on Sunday morning with hand made chocolates.
Selected by Philip White in the Advertiser as one of his best sparklers
for Christmas 2004.
Price $22 per bottle $240 per dozen plus freight.
CABERNET SAUVIGNON 2004
Traditional wine making techniques were used – extended fermentation
in an open fermenter and
extended working of skins to extract maximum colour, flavour and fine
grain grape tannins.
Fermentation was completed in American oak barriques followed by 18 months
maturation.
Dark plum, mulberry in colour with a distinct lifted nose of cabernet
sauvignon fruit, delicate mint,
herbs and after tones of berries. Beautifully structured, velvety textured
palate showing classic
characters of cabernet sauvignon fruit. Rich, complex and good balance.
Long, clean finish with
mint and herb characters.
Serve with wet red meat dishes, slow cooked mutton,
hare and goat:
strong cheese.
Price $20 per bottle $210 per dozen plus freight.
Estate grown fruit was pressed to extract free run juice and to avoid skin and seed damage. Stored in open fermenters with regular daily plunging of skins. The base wine was matured in oak for 10 months and then bottle fermented (methode champenoise) to produce a premium sparkling dry wine. A rich plum colour with a bouquet of fruit, plum and spices. An energetic sparkle with fine bead. Rich full palate, toasty oak and plummy fruity characters and a long firm spicy finish.
Drink on any celebratory occasion with finger food or as an aperitif. It is excellent when drunk in bed on a Sunday morning with hand made chocolates.
Price $20 per bottle $210 per dozen plus freight.
Estate grown fruit from 10 year old vines was processed using traditional wine making techniques, extended fermentation in a open fermenter and extended working of skins to extract maximum colour, flavour and fine grain grape tannis. Fermentation was completed in American oak barriques followed by 18 months maturation. Fruit driven with pepper and spice. The mid palate is rich and round. The back palate shows a drying clean assertive finish. Secondary characteristics of chocolate, licorise and plums.
Serve with red meats and rich stews.
Price $20 per bottle $210 per dozen plus freight.
PORTAGE 2006
A vintage sweet red wine that will carry you far. Sourced from estate grown fruit, the idea was to make a unique vintage port with an unusual blend of grapes – Nebbiolo 53% and Shiraz 47%.
Vinified as two separate varietal parcels initially in open fermenters. Pumped over twice daily for 5 days before fortifying with pure grape spirit whilst still on skins thus stopping the fermentation from going any further. Both parcels were basket pressed, blended together and allowed to settle and co-integrate as a fine fortified Port blend.
Brick red in colour with youthful garnet hues.
Bouquet is ripe and raisined in character redolent of dried glace fruits, cinnamon spices and plums.
A very satisfying palate, typical of both Nebbiolo and Shiraz. Spicy, raisin fruit buns, cinnamon and cloves, rich and well rounded but not at all cloying. Palate finished long, and liquerish yet pleasantly drying.
Obviously this wine is an after dinner affair and will match perfectly with soft and hard cheeses, nuts, glace fruits and poured over ice cream! And for those who still indulge – a fine Havana cigar.
Price $20 per 500mL bottle $210 per dozen plus freight.
