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ESTATE RANGE CHARDONNAY.
Bright fruit notes of white peach and grapefruit dominate in the aroma and flavours of the wine. A fruit driven Chardonnay with good balance and soft mouthfeel, finishing with clean crisp acidity.
VINTAGE: 2007
VARIETY: Chardonnay
REGION: Riverina
WINEMAKERS: Rod Hooper, Danny Toaldo, Sean Hampel
TECHNICAL SPECIFICATIONS: Alcohol: 13.0 % pH: 3.35 Total Acidity: 6.09 g/l Residual Sugar: 5.0 g/l Oak Treatment: None
VINIFICATION: To maintain fruit freshness harvest took place in the cool of the night. The grapes were immediately crushed and must chilled. The juice was drained, with only the premium free run juice being used. The resulting juice was cold settled, then racked for fermentation using an aromatic yeast. Fermentation was carried out between 10-15°C for 15 days. Bottled early to retain freshness.
VINTAGE REPORT: The 2007 vintage was one of the earliest on record due to the drought conditions, resulting in well below average yields. Warm January temperatures and lack of adequate soil moisture earlier in the season together with a cold spring led to low yields in the vineyards but outstanding fruit quality being delivered to the winery.
FOOD RECOMMENDATION: This wine is excellent with risotto and delicately flavoured chicken dishes
CELLARING: Enjoy now
AWARDS TO DATE: Not Shown
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ESTATE RANGE SHIRAZ CABERNET.
Deep crimson with purple hues. Ripe plum fruit with hints of blackberry, pepper and licorice spice balanced with generous oak and a touch of cabernet mintiness. The full flavoured palate shows generous sweet ripe fruit flavours and long soft tannin structure with balanced toasty oak and persistent fruit finish.
VINTAGE: 2006
VARIETY: Shiraz and Cabernet Sauvignon
REGION: Riverina
WINEMAKERS: Rod Hooper, Danny Toaldo, Sean Hampel
TECHNICAL SPECIFICATIONS: Alcohol: 14% pH: 3.4 Total Acid: 6.5 g/l Residual Sugar: 6.0 g/l
Oak Treatment: French oak 3 months
VINIFICATION: Harvested late March to early April. The fruit was destemmed and crushed to static fermenters where it was immediately inoculated with a yeast strain designed to enhance colour and varietal character. Fermentation progressed for approximately 6 days at 25°C , with pressing occurring at 1 Be. Primary fermentation concluded in stainless steel with induced malolactic fermentation occurring shortly after. The wine was stabilized at 4°C then racked and coarsely filtered, then aged on French Oak for 3 months. The wine was blended to enhance each varieties characteristics, filtered again and prepared for bottling.
VINTAGE REPORT: A mild, wet Winter and mid Spring storms, ensured good fruit set. Unusually warm weather late December ensured crops levels remained manageable. Vintage began approximately two weeks later than the previous year, with aromatic and light bodied white varieties commencing on the 9 February and the first medium bodied reds harvested on the 22 February. Weather conditions through harvest remained warm and dry allowing harvest to continue through to the middle of May with little pressure.
FOOD RECOMMENDATION: Enjoyable with a range of foods, try with Turkish Pizza or Gourmet Lamb Burgers.
CELLARING: A great everyday wine, enjoyed young to maintain fruit flavours
AWARDS TO DATE: Not shown
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ESTATE RANGE SHIRAZ ROSE.
Vibrant pink hues with floral and berry aromas and flavours of rose petals and raspberry.The palate is well balanced with some sweet berry fruit and a soft mouthfeel.
VINTAGE: 2007
VARIETY: Shiraz
REGION: Riverina
WINEMAKERS: Rod Hooper, Danny Toaldo, Sean Hampel
TECHNICAL SPECIFICATIONS: Alc/Vol: 12.0% pH: 3.23 Total Acid: 7.71g/l Residual Sugar: 21g/l Oak Treatment: None
VINIFICATION: Shiraz was harvested at night to capture the fruit freshness. The fruit was immediately crushed with the juice kept in contact with a skins for a short time to allow the fresh berry flavours and some of the colour from the skins to impart into the rose juice. The rose juice was then fermented in stainless steel tank for 12 days using an aromatic yeast and bottled early to retain its freshness and vitality.
VINTAGE REPORT: The 2007 vintage was one of the earliest on record due to the drought conditions, resulting in well below average yields. Warm January temperatures and lack of adequate soil moisture earlier in the season together with a cold spring, led to low yields in the vineyards but outstanding fruit quality being delivered to the winery.
FOOD RECOMMENDATION: An excellent aperitif or enjoyed with dips, pate and cheese
CELLARING: Drink now and until 2008.
AWARDS TO DATE: Not yet show
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ESTATE RANGE MERLOT
Concentrated blackcurrant and plum flavours are highlighted by the sweet aromatics of French oak. The result is a flavoursome wine with hints of cigar and fresh cracked black pepper. The finish is soft, mouth filling and velvety finish.
VINTAGE: 2006
VARIETY: Merlot
REGION: Riverina
WINEMAKERS: Rod Hooper, Danny Toaldo, Sean Hampel
TECHNICAL SPECIFICATIONS: Alcohol: 14.16 % pH: 3.37 Total Acid: 5.57 g/l Residual Sugar: 7.1 g/L
Oak Treatment: French Oak 3 months
VINIFICATION: Machine harvested in mid March. The fruit was destemmed and crushed to static fermenters where it was immediately inoculated with a yeast strain designed to enhance colour and varietal character. Fermentation progressed for approximately 6 days between 20 - 25°C . Draining and pressing occurred at 1 Be. Primary fermentation concluded in stainless steel with induced malolactic fermentation occurring shortly after. The wine was stabilized at 4°C then racked and coarsely filtered, then aged on French Oak for 3 months. The wine was filtered again and prepared for bottling.
VINTAGE REPORT: A mild, wet Winter and mid Spring storms, ensured good fruit set. Unusually warm weather late December ensured crops levels remained manageable. Vintage began approximately two weeks later than the previous year, with aromatic and light bodied white varieties commencing on the 9 February and the first medium bodied reds harvested on the 22 February. Weather conditions through harvest remained warm and dry allowing harvest to continue through to the middle of May with little pressure.
FOOD RECOMMENDATION: Friday night pizza and a good movie
CELLARING: Soft fruit flavours of merlot are best enjoyed young, to gain the most from varietal character.
AWARDS TO DATE: Not Show
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ESTATE RANGE SEMILLLON SAUVIGNON BLANC
This wine is exactly what you want to see in a Semillon Sauvignon Blanc blend; it's fresh and vibrant with crisp, clean flavours. Pale straw in colour. The bouquet has ripe tropical fruit notes. The palate has good fruit weight with fruit salad type characters, finishing with crisp acidity and excellent balance.
VINTAGE: 2007
VARIETY: Semillon 75% Sauvignon Blanc 25%
REGION: Riverina
WINEMAKERS: Rod Hooper, Danny Toaldo & Sean Hampel
TECHNICAL SPECIFICATIONS: Alcohol: 13.0% PH: 3.11 Total Acid: 7.35g/l Residual Sugar: 6.2g/l Oak Treatment: None
VINIFICATION: To maintain fruit freshness harvest took place in the cool of the night. The grapes were immediately crushed and must chilled. The juice was drained, with only the premium free run juice being used. The resulting juice cold settled, then racked for fermentation using an aromatic yeast. Fermentation was carried out between 10-15°C for 15 days. Bottled early to retain freshness.
VINTAGE REPORT: The 2007 vintage was one of the earliest on record due to the drought conditions, resulting in well below average yields. Warm January temperatures and lack of adequate soil moisture earlier in the season together with a cold spring, led to low yields in the vineyards but outstanding fruit quality being delivered to the winery.
FOOD RECOMMENDATION: Perfect with seafood and Thai or Chinese cuisine.
CELLARING: Best served young when the fresh fruit characters are at their most lively.
AWARDS TO DATE: Not Shown |
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ESTATE RANGE SHIRAZ
Deep purple with crimson hues. Aromas of ripe plum fruit with hints of spice and subtle French oak. Soft tannins and ripe fruit flavours combine to give depth and length on the palate.
VINTAGE: 2006
VARIETY: Shiraz
REGION: Riverina
WINEMAKERS: Rod Hooper, Danny Toaldo, Sean Hampel
TECHNICAL SPECIFICATIONS: Alcohol: 14.17% pH: 3.40 Total Acid: 7.11 g/l Residual Sugar: 3.2 g/l Oak Treatment: French oak 3 months
VINIFICATION: Machine harvested in mid March. The fruit was destemmed and crushed to static fermenters where it was immediately inoculated with a yeast strain designed to enhance colour and varietal character. Fermentation progressed for approximately 6 days between 20 - 25°C . Draining and pressing occurred at 1 Be. Primary fermentation concluded in stainless steel with induced malolactic fermentation occurring shortly after. The wine was stabilized at 4°C then racked and coarsely filtered, then aged on French Oak for 3 months. The wine was filtered again and prepared for bottling.
VINTAGE REPORT: A mild, wet Winter and mid Spring storms, ensured good fruit set. Unusually warm weather late December ensured crops levels remained manageable. Vintage began approximately two weeks later than the previous year, with aromatic and light bodied white varieties commencing on the 9 February and the first medium bodied reds harvested on the 22 February. Weather conditions through harvest remained warm and dry allowing harvest to continue through to the middle of May with little pressure.
FOOD RECOMMENDATION: The ripe fruit flavours of this wine complement food with similar character, vegetable lasagna or bangers and mash with a chunky tomato salsa.
CELLARING: A great everyday wine, enjoyed young to maintain fruit flavours.
AWARDS TO DATE: Not show
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ESTATE RANGE TRAMINER
Vibrant straw yellow in colour. Fresh tropical fruit and lychee aromas with a spicy lift. The palate is soft and generous with some sweet lychee fruit balanced with clean acidity.
VINTAGE: 2007
VARIETY: Traminer
REGION: Riverina
WINEMAKERS: Rod Hooper, Danny Toaldo, Sean Hampel
TECHNICAL SPECIFICATIONS: Alc/Vol: 12.0% pH: 3.29 Total Acid: 6.61g/l Residual Sugar: 18.0g/l Oak Treatment: None
VINIFICATION: To maintain fruit freshness harvest took place in the cool of the night. The grapes were immediately crushed and the must chilled. The juice was drained and the skins gently pressed. The resulting juice was cold settled then racked for fermentation using aromatic yeast. Fermentation was carried out between 10-15?C for ten days. Bottled early to retain freshness.
VINTAGE REPORT: The 2007 vintage was one of the earliest on record due to the drought conditions, resulting in well below average yields. Warm January temperatures and lack of adequate soil moisture earlier in the season together with a cold spring, led to low yields in the vineyards but outstanding fruit quality being delivered to the winery.
FOOD RECOMMENDATION: Delightful with spicy Asian seafood and chicken dishes.
CELLARING: Enjoy this lively wine immediately.
AWARDS TO DATE: Not yet shown
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