Australian wines | Beelgara | Products | The Vines

THE VINES BRUT CUVEE
Crisp pink lady apple and pink grapefruit aromas introduce this fresh and simple sparkling wine. Apple and citrus flavours extend onto the palate and are enhanced by zingy acidity and a slight hint of oak. Light and fresh this bubble's is perfect for any occasion.

VINTAGE: NV

VARIETY: Brut Cuvee

REGION: Riverina

WINEMAKERS: Rod Hooper, Danny Toaldo, Sean Hampel

TECHNICAL SPECIFICATIONS: Alcohol: 11.95% PH: 3.19 Total Acid: 6.50 g/l Residual Sugar: 14.5 g/l

VINIFICATION: Sourced from Riverina vineyards, fruit was harvested at night in Mid-February and early March. After crushing and pressing the free run fraction of the juice was transferred to stainless steel tanks where fermentation was initiated immediately with a commercial yeast strain. Fermentation progressed for approximately two weeks at a controlled temperature of 15°C. After fermentation the wine was cold stabilised and fined in the fermentation tank, then blended and filtered. Carbonation of the base wine occurred and bottled soon after to retain freshness.

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: Oysters natural or with a lime and wasabi dressing.

CELLARING: Drink now, well chilled as the wine is fresh and lively.

AWARDS TO DATE: Not Shown

THE VINES CABERNET MERLOT SHIRAZ
Vibrant ruby red in colour. This delightful blend displays rich aromas of plums and blackberries balanced by black pepper and spice with undertones of leather and violets. Dark berry fruits contrast well with burnt toffee flavours on the palate. This very, approachable medium weight red is soft with a warm mouth feel and light fine tannin structure.

VINTAGE: 2006

VARIETY: Cabernet Sauvignon, Merlot, Shiraz

REGION: Riverina

WINEMAKERS: Rod Hooper, Danny Toaldo, Sean Hampel

TECHNICAL SPECIFICATIONS: Alcohol: 13.7% PH: 3.38 Total Acid: 6.53 g/L Residual Sugar: 7.2 g/L Oak Treatment: French Oak for 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 10 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: Pasta with salami and chargrilled veggies or Salt'in Bocca

CELLARING: This wine has great fruit character and is best drunk while these flavours are fresh and young

AWARDS TO DATE: Not Shown