This wine was made using hand picked selected bunches destemmed and crushed followed by draining and light pressing allowing only a brief period of skin contact. After 5 days of cold settling, clear juice was racked to stainless steel tanks for fermentation. A low temperature, protective regime was used during production, thereby preserving the more delicate fruit characters of these aromatic and truly distinctive varietal Sauvignon Blanc.

Colour: Pale yellow with green hues.

Nose: Lifted nose displaying Gooseberries with subtle tropical passion fruit and pineapple characters.

This wine was made using hand picked batches of Chardonnay and was fermented in 33% new and 67% one and two year old French barriques. A small percentage of the barrels were lees stirred weekly. The wine was blended in December 2006 resulting in delicately structured wine showing great freshness, creamy complex palate whilst retaining rich fruit character.

Colour: Golden straw

Nose: Vibrant melon fruit melds with cashew barrel ferment characters

Palate: Rich fruit with a fine, creamy palate perfectly balanced by French oak
Notes: 20% of wine has undergone malo lactic fermentation, 33% of wine is in new French oak, balance of wine in one year old and older French oak.

The best Pinot Noir from the vineyard is reserved for this wine and is grown on north facing slopes from mature MV-6 clones. Vintage 2004 was an extremely high yielding vintage affording remarkable fruit intensity and quality. After harvesting in late March, the fruit underwent a pre-fermentation cold soak for two days before being inoculated with yeast. The fermentation took place in medium static, open fermenters at warm temperatures with the ferment hand plunged twice a day. Traditional barrel fermentation techniques were employed using new and seasoned French oak, including malo-lactic fermentation followed by 10 months maturation in the same barrels before bottling in February 2004

Colour: Garnet

Nose:  Complex bouquet dark cherry fruit combined with, smokey characters developed from hand selected French oak.

Palate: Careful balance of black cherry fruit and acid with underlying chocolate and coffee bean character combine to create a smooth palate of silky tannins, that are rounded off by elegant French Oak.

Cellaring: (5 to 8 years).

Accolades:
Silver 2005 Cairns International Wine Show
Bronze 2005 Rutherglen Wine Show
Bronze 2005 Royal Hobart International Wine Show

A very warm and dry season coupled with moderate yields of between 1.5 to 2 tonnes per acre has produced one of our best wines of the past 3 years. The grapes were gently crushed and cold soaked for three days to assist with colour and flavour extraction. Fermentation took place in a combination of static and open top fermenters that were regularly hand plunged during fermentation. After gentle pressing the wine was matured in a combination of new and seasoned French oak for 12 months.

Colour: Garnet

Nose:  Complex bouquet of strawberry and dark cherry fruit combined with   mocha/coffee barrel ferment aromas that will integrate into more Burgundian type characteristics with bottle development.

Palate: There is excellent weight and balance, with powerful sweet dark cherry/black fruit flavours, underlying chocolate and coffee bean, silky smooth tannins well integrated with beautiful new French Oak.

A powerful Pinot with noticeable fine tannin structure that will help the wine age gracefully with careful cellaring (5 to 8 years).

This was made using fine free run juice producing truly distinctive varietal Sauvignon Blanc. The wine is unwooded, with fermentation occurring in stainless steel tanks. A low temperature, protective regime was used during production, thereby preserving the more delicate fruit characters of this aromatic variety.

Colour: Pale Straw

Nose: Lifted nose displaying lychee and tropical fruits enhanced with traces of gooseberry.

Palate: Great balance with firm acidity rounded by zesty finish, tropical fruit characters compliment the lifted fresh fruit aromas on the nose.

This wine was made using selected batches of Chardonnay and was fermented in 60% new and 40% one and two year old French barriques. A small percentage of the barrels were lees stirred weekly, developing savoury yeast characters. The wine was blended in January 2006 resulting in delicately structured wine showing great freshness and complex characters.

Colour: Pale green straw colour.

Nose: The nose is an enticing combination of fine floral citrus with hints of peach. These aromas are supported by a richer savoury note from lees stirring with hints of nutty barrel fermented character from fine French barriques.

Palate: The wine has a seamless refined palate with initial citrus and stone fruit flavours followed by a savoury, textured mid palate and finishing with fine acidity and excellent French oak. This wine will reward five years of cellaring.