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.
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.
This pinot noir is deep purple with hints of crimson. A rich and complex nose showing generous aromas of ripe dark cherry and red berry fruits dominating against a background layer of spice and savoury complexity. 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. The wine is drinking well now and will develop more complex and savoury characters with some more time in the bottle. It could be cellared for another four to eight years.
Very poised and balanced, yet at the same time bursting with expressive fruit. The nose is full of green apple, nashi pear and spring blossom. The palate is focussed, tight and delivers all the fruit promised on the nose. A lovely textural component leads on to a long finish.
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 great introduction to Jamsheed wines – this supple, fragrant wine is textbook Syrah. smoky, spicy with cassis, cherry compote and licorice pastille – so gluggable!
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.
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.
Lemon straw in colour with green hues. The aromas are complex and funky. Lifted honeysuckle, lemon rind, apricot and peach aromasmix with hints of cashew and fresh pineapple. Rich and textured, the palate is luscious with layers of spice, citrus and apricot, showing the distinct varietal Viognier characters that persist through to the lovely fresh finish.
Not in the big, oaky style but absolutly packed with ripe tropical aromas and flavours of melons, peaches and pineapple all rounded off with a smack of toast and vanilla.
A delicious red made from premium parcels of wine. Generous, flavoursome and elegant with dark and red berry fruit flavours.
The KENNEDY is a classic blend of old vine Barossa Grenache, Shiraz and Mourvedre varieties. Named as a tribute to the legendary Barossa Vigneron's who pioneered the planting of the old treasured vineyards,which the Barossa enjoys today. The Grenache fruit is the ‘soul’ of this blend and is from an exceptionally low yielding 50+ year-old Light Pass vineyard. Originally planted by the Kennedy Family, with ownership eventually being passed onto the charismatic Leo ‘Joe’ KENNEDY who nurtured the vines for many years, selling his prized fruit to local winemakers.
Deep crimson in colour this wine is bursting with ripe cherry, plum, sweet spice and red liquorice aromas. The palate is a complex blend of flavours supported by a rounded and fleshy mid palate, finishing with excellent length and freshness.
On tasting this at the 2019 Australia Day tasting we thought "Big, showy, unsubtle - we love this!". It's a huge smack in the face of exuberant, joyous Aussie fruit and well worth every penny of its pricetag.
Deep garnet in colour with an alluring complex aroma of dark-cherry, plums and roasted vanilla bean. The palate is powerful and well structured, fleshy, with chewy textured tannins finishing with polish and focus. The 2016 was an exceptional Barossa vintage indicating this wine will mature well for many years.