A truly electric and oh so lovely wine! Ground marble and fresh limes in a caipirinha kind of way. A taut mineral structure with very lean, clean and crisp finish. Bright, brittle and brilliant. Your taste buds will start vibrating around your mouth as soon as the first drop hits your tongue. It`s as nervous as an electric eel on its first day at school when it finds out he hasn`t got any pants on! Drinking this wine is like being defibrillated by lightning on a lime-soaked marble slab. This vintage carries a little more flesh on the bones than the previous but is otherwise our skeletal friend.
Immediate nose of beetroot juice poured over graphite shavings sets you up for quite a journey. The palate shares the same dense minerality and graphite texture as the nose with a quiet but growing presence of forest floor and frozen berries. On opening, this fruit thaws to release fresh summer pudding and cream served in a pencil case. Bonkers!
Deep, dense red. Intense, brooding primary notes of dark plum fruit and dark chocolate which are lightly seasoned with vanillin oak.
A powerful and rich full bodied wine, with dark plum fruits coming to the forefront to fill the mouth and slowly give way to the texture of the wine which provides a fine dry tannin grip and balance.
Free draining soils and steep slopes results in our Chardonnay vineyard producing low yields of intensely concentrated fruit. The Cave Block saw a relatively calm growing season, with warm and dry conditions from early October to mid-May. Infrequent rain events during this time gave the vines a welcome drink. Flowering occurred during the mild spring producing an above average crop which was allowed to ripen fully through the warm summer and autumn.
The fruit was meticulously picked by hand, before whole bunch pressing to a mix of new and older French oak barriques. Winemaking included a parcel
of wild fermentation, light lees contact and partial malolactic fermentation to naturally adjust acidity for balance and structure.
The warmer season is immediately evident with the addition of ripe nectarine, peach skin and orange blossom complimenting the fine citrus characters that identify the Cave Block Chardonnay. The palate is generous in texture and softness, due mainly to the sense of riper fruit flavours carrying over from aromas, as well as a softening of acidity from the warmer season. French oak and subtle lees contact give complexity to the long fresh finish.
The 2016 vintage was relatively calm, warm and dry conditions started in early October and continued through to mid May, well after the early harvest was complete. There were periods of rain during this time, but these were infrequent and countered by the otherwise warm dry conditions. The mild spring produced an above average crop which ripened fully through the warm summer and autumn.
This Pinot Noir is a blend of parcels from our own vineyard at Pipers River, Coal River Valley and our growers at Swansea and Ouse. Each of these sites is unique with distinctive individual terroirs, building complexity into the final wine blend.
Each of the different parcels of fruit from across the vineyard sites were picked on their merit. Fermentation started after 2-3 days with plunging of the cap to extract colour and tannin from the skins. The wine was pressed at completion of fermentation and settled before being placed into French oak barriques, where malolactic fermentation took place, prior to filtration and bottling.
Evidence of a warmer vintage is immediately apparent; with the generous red berry fruit aromas, hints of fresh cut plums and fine oak spice. The entry
onto the palate of soft red fruits with ripe tannin structure support the sense of a warm vintage. Savoury notes of dried meats and provencal herbs add to the complexity after opening, and will become more integrated with bottle age. The 2016 will reward cool cellaring for 3 – 5 years.
Colour: This Pinot Noir is deep crimson red with hints of purple.
Aroma: A rich and complex nose with strong aromas of ripe raspberry and strawberry dominating against a background layer of spicy oak and some savoury/meaty characters that should develop with time in the bottle.
Palate: It has mouth-filling flavours of ripe raspberry and strawberry. The fruit flavours are balanced by a good concentration of fine, soft, silky tannins and enough acidity to give definition to the finish which is long and persistent with lingering ripe fruit.
Usually our 8 vineyards are picked across a six to eight week period, different varieties and aspects ripening at different times. With the very warm, early 2013 vintage however every berry, every block, every variety was picked in a week and a half. All ripe at once. All we could do was GO! The warm vintage has provided a classic dark fruit spectrum, but we picked early enough to keep the wines from being too broad. In fact, they are mineral and floral and tightly structured. Finer boned than we had thought. This year’s wine is a blend of the warmer, Hyde Park Vineyard (58%), the cooler, 44 yr old Westgate Vineyard (27%) and the balance from the fleshy Rice’s Vineyard (15%). As always, wild yeast fermented.
A complex nose of cherry, violets earthy spice and a touch of chocolate opens to a wide textured palate of grainy tannins supporting cherry and savoury flavours and an explosion of spice, cloves and pepper.
Bright gold with green hints, this tantalising and intense botrytis wine greets you with notes of almond meal, complex florals, bees wax, white pepper and cardamom, ending with the brightness of cumquat marmalade. Full and rich, this Botrytis Riesling shows nectar along with mouth-watering acidity delivering drive and precision. The wine has a satisfying texture along with a purity and delicacy that leaves the taster desiring one last sip.
Strong, cool-climate Chardonnay aromatic signatures of white peach and melon mix with perfumed hints of pineapple and pear. Typical “Tumbarumba” nuances of wet stone / slate and mineral sit in the background, along with fine French barrel-ferment spiciness adding aromatic depth and richness. The wine has very elegant fruit characters of citrus and pear giving vibrant mouthfeel and length to the palate along with crisp apple acidity. The barrel ferment complexity is very fine, showing a subtle weave of spicy, lees-batonnage creaminess and precise oak balance. Great drinking 3 – 7 years.
Bright and lifted aromas of lemon and lime on the nose - hallmarks of this low-yielding vineyard. Early picked, having only 10% alcohol, this Semillon has very delicate mouth-feel and litheness, yet shows astoundingly bright lime-fruit and green-melon presence and persistence. The acidity is totally balanced, giving sustaining juicy vigour and fine structure. A classic Hunter Semillon.
A Rhône Valley style, with fully ripe Shiraz characters of blood plum and ripe black cherry fruit balanced with the exotic Viognier aromas of citrus blossom and rose petal. In Keith`s own words `Viognier is like Chardonnay on steroids!` and when married together with Shiraz these two varieties combine magically to produce a palate with richer aromatic charm, warm briar berry spice and a velvety medium-bodied balance. With a rich, ripe black-fruit softness on entry, and smooth roundness and chocolatey softness onto the finish. Adding to the mix is the finely integrated weave of supple oak, and a delicate floral hint of violets and rose-petal resulting in a beautifully complete blend.
Hand picked on 23 March 2016 and whole bunch pressed into seasoned French barriques. A delicate floral nose with hints of nectarine leads to a textured palate of spiced honey, wild herbs and grapefruit notes.
A traditional blend of Tempranillo and Graciano delivering an elegant palate of luscious rich mulberry and raspberry fruits, underpinned by subtle savoury and earthy notes, with a touch of spice. Drink now or until 2024.
A single vineyard Yarra Valley Cabernet Franc, made as a full carbonic maceration 100% whole bunch ferment with indigenous yeasts and no additions other than a small amount of sulphur dioxide at picking and bottling. The wine is left in barrel for 4 months only before being bottled unfiltered and unfined.
made from the only Marsanne and Roussanne planted in the Grampians region. This is a rich, waxy and complex white wine redolent of pear, honey, grilled nuts and beeswax. Whole bunch pressed, fermented with indigenous yeasts and with full, secondary malolactic fermentation.
This petit Chardonnay was picked à main and then pressed avec les whole bunches. Ne pas de SO2 and toutes les solides dans this barrel fermentation sauvage – ne pas de yeast added! The oak is tête de hog Français, naturellement mon colonel, then dix months stirring avec les lees. We have here un vin restrained, sophisticated, fabrique belgique.
Or to put it another way - Apples and pears, rock melon, well integrated smoky oak, cashew nuttiness on the nose. In the mouth the generous fruit turns more to tarte aux pommes with hints of almond, biscuit, on a tight, textured palate.
A sensual yet exuberant wine the nose is of raspberry with dark cherry and the palate shows vibrant kirsch, with zesty minerality and a spicy lingering finish. Montepulciano is a rare varietal for Australia, but Matt Gant`s ability as a winemaker shows the grape off to its full potential.
Not a sledgehammer style, this Barossa Shiraz is made for drinking! Soft, slurpy and textured it is balanced with good acidity, which refreshes the palate and makes you go back for a second / third glass.
This restrained, well balanced expression of McLaren Vale Cabernet Sauvignon is an ode to the `luncheon claret`, but it’s not as green and austere as that favourite lunchtime libation at the gentleman`s club.
Early picked fruit from a vineyard with good breeding in the Willunga foothills results in an elegant, varietal style with classic First Drop drinkability.