WINEMAKERS SELECTION CABERNET MERLOT PETIT VERDOT
Deep burgundy with crimson hues. Intense aromas of plums and cherries combine with cigar box tobacco. The palate is rich, with ripe mouthfilling berry fruit and delicious oak and tannin complexity

VINTAGE: 2005

VARIETY: Cabernet Sauvignon 50% Merlot 40% and Petit Verdot 10%

REGION: Coonawarra / Riverina

WINEMAKERS: Rod Hooper, Danny Toaldo, Sean Hampel

TECHNICAL SPECIFICATIONS: Alcohol:14.2 % pH: 3.31 Total Acidity: 6.06 g/l Residual Sugar: 5.9 g/l OakTreatment: French Oak 12 months

VINIFICATION: The fruit was machine harvested in mid March to ensure the fruit retained its integrity and structure. 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, filtered again and prepared for bottling.

VINTAGE REPORT: The 2004/2005 season started out with an early budburst. Seasonal growing conditions were ideal, with Spring and Summer being relatively dry and cool. Vintage began ten days earlier than last year. Ideal ripening conditions continued with warm days and cool nights and drier than average conditions during March. Crops yields were variable, although generally down on average, and down significantly on last year. The variability in yield and cool weather resulted in a long ripening period for each variety. However, varieties ripened concurrently making a relatively condensed vintage. Fruit condition and quality was generally excellent with the ideal season. High colour levels were found in red varieties.

SUMMARY: This wine is all about structure, it is the winemakers opportunity to play to build palate length and fruit complexity. To play with the mouthfeel and fruit flavours and tannin weight of different varieties to create from three that which is better than any or all of the components as individuals. Complex and exciting and elusive in character, we refer to it as our "menage a trois blend"!

FOOD RECOMMENDATION: The robust nature of this wine will suit food with similar weight and intensity, try with barbequed kangaroo fillets with caramelized onion or roast lamb rump with anchovy cream sauce.

CELLARING: Drink now to experience ripe fruit flavours or age for a few years and gain some softer more developed characters.

AWARDS TO DATE: Not Shown

WINEMAKERS SELECTION ROSE
Brilliant r intr and spicy flav ose petal pink with a violet tinge. Lifted fresh raspberries and strawberry and cream aromas oduce a wine of great character. This weighty wine has intense mouth-filling honey dew, raspberry and spicy flavours.

VINTAGE: 2006

VARIETY: Shiraz and Grenache

REGION: Riverina / Clare Valley

WINEMAKERS: Rod Hooper, Danny Toaldo, Sean Hampel

TECHNICAL SPECIFICATIONS: Alcohol: 13.1% pH: 3.09 Total Acidity: 6.22 g/l Residual Sugar: 10.0g/L Oak:None

VINIFICATION: Machine harvested at night in early March 2006. The fruit was immediately destemmed and crushed before being sent to stainless steel tanks to be pumped over to extract colour and flavour for no more than 24 hours. The resultant must was pressed and then drained to tank to be cold settled for 48 hours. The clear juice is racked and transferred to a fermentation tank, which is then inoculated with a special yeast designed to retain and enhance fruit flavours. Cold fermentation occurred over a two week period. The resultant wine was fined and cold stabilized at -2°C. Once again the wine is racked and then filtered before blending. Bottling occurs early to capture the wines youthful essence.

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 perfect guest to a sunny Sunday afternoon barbeque or for something a little bit different, Chocolate Chilli Chicken.

CELLARING: Drink chilled while young and fresh.

AWARDS TO DATE:NYS