A warm summer was followed by a lingering dry autumn. . A portion of "hen and chicken" (a mixture of large and small berries on the same bunch) and a small amount of noble botrytis has added to the richness. The bright lemon colour of the youthful wine hints of its concentration and power. It is redolent with the scents of jasmine, mandevilla, and Turkish musk. These impressions are accentuated in the mouth where they expand to include guava, quince, pineapple and tropical spices. The wine is big boned, chunky and generous with lingering impressions of freshly cut root ginger that draw out the dry aftertaste.
A cool summer followed by a lingering dry autumn and modest crop levels produced vibrant ripe fruit flavours with beautiful natural acidity. Fermentation was at a low temperature to ensure zesty varietal purity and freshness.
There is a spectrum of lively aromas and flavours suggesting lime, lemon and mandarin, intertwined with nectarine, lychee and guava. It is rich and concentrated in the mouth but a spine of crisp acidity and minerality keep it elegant and tight knit, while its off dry finish provides excellent balance. Tangy hints of ginger and spice draw out its length and linger on the palate well after swallowing. Although ready to drink on release, careful cellaring for five – 10 years should add a range of other fascinating nuances.
A warm summer, lingering autumn and humidity late in the season was perfect for this style of riesling, which was hand harvested by selecting only bunches with more than 30% noble botrytis.
On release it has a bright lemon hue shot with hints of gold. The abundant aromas and flavours suggest limes, mandarins, peaches, cantaloupe melons and comb honey, with a hint of root ginger. While mouth filling and concentrated, it has a lively core of crisp acidity and minerality that provides a perfect foil to its lusciousness and draws out the lingering aftertaste.
By picking late in the season, following a coolish summer, we were able to achieve splendid ripeness with good natural acidity. Traditional Burgundian winemaking methods were used, including primary and secondary (malo-lactic) fermentation by the grapes’ indigenous microorganisms and maturation for 18 months in a mixture of old and new French oak puncheons.
The wine exudes enticing aromas and flavours suggest of citrus fruits, nectarines, white fleshed peaches, and ripe figs. Underlying savoury nuances hint at toasted almonds, barbecued sweet corn and grilled mushrooms. It is rich and powerful in the mouth but retains a broad shouldered muscularity and austerity. There is a core of flinty minerality and grape fruity acidity that keep the wine tight knit, focused and help draw out its lingering aftertaste
By picking late in the season, following a coolish summer, we were able to achieve splendid flavour development with good natural acidity in this naturally early ripening variety. A proportion of the wine was matured in old barrels, giving extra mouth feel and complexity without adding oak flavour.
The striking aroma and flavour are reminiscent of Turkish musk, quince paste, candied pineapple, guava and tropical spices. The wine is big boned, mouth filling and unctuous. Its richness is balanced by crisp acidity and a lingering aftertaste of freshly crushed root ginger.
La Nina weather conditions produced a beautifully warm summer but the nights were cool, helping to retain good natural acidity. A small portion of the berries developed beautifully raisined noble botrytis which has given the wine extra richness, concentration and flavour. The grapes were grown and mineral rich stony soil and the juice was fermented at low temperatures to help retain varietal purity and vibrancy.
On release the wine has a bright lemon hue with aromas and flavours suggestive of peaches, nectarines, apricots and guavas. It is concentrated and powerful in the mouth but has a spine of tingling acidity and minerality that sinuously weaves through the palate to give balance and elegance. There is a long tangy aftertaste. Careful cellaring will bring out additional exciting nuances
A cool summer followed by a lingering dry autumn and modest crop levels produced vibrant ripe fruit flavours with beautiful natural acidity. Fermentation was natural, using the grapes indigenous yeasts, followed by six months ageing on lees, the semillon portion being in old oak.
The wine has a vibrant fruity bouquet and flavour suggestive of passionfruit, rock melon, limes, gooseberries and crushed tyme supported by an underlying savoury complexity. It is generous and mouth filling while remaining fresh, crisp and lively. There is a lingering grape-fruity finish
We used traditional Burgundian methods in making this wine from an old, modestly cropping, clone of chardonnay that grows on its own roots. These included natural spontaneous primary and secondary (malolactic) fermentations in French oak puncheons (70% old). Warm summer days with cool nights produce ideal growing conditions of this classic grape variety.
On release it has a pale lemon colour. The generous aromas and flavours evoke impressions of citrus fruits, nectarines and yellow plums intertwined with savoury elements that suggest barbecued sweet corn, grilled mushrooms and buttered toast. The wine is rich and mouth filling but has a spine of tingling acidity and minerality that keep it tight knit and focused. It has a lingering, tangy aftertaste. With careful cellaring, it can be expected to develop a range of other nuances over the next 5 – 6 years and live for a decade or more
This La Nina season was warm and dry, resulting in beautiful physiologically ripe fruit. We used traditional Burgundian winemaking methods, including fermentation in small vats by the grapes own microorganisms and ageing in French oak barriques for 18 months. We selected those barrels that we felt best typified the vintage and our terroir to produce this wine.
On release the wine is a vibrant carmine colour. An array of bright red fruit aromas and flavours abound, suggesting dark cherries, raspberries, blackberries, mulberries and purple plums. These are supported by savoury nuances of barbecued meats, grilled mushrooms and black olive tapenade. Although the entry is soft, this Prima Donna rapidly expands on the palate to become mouth filling and rich, while retaining a refined elegance with fine grained velvety tannins. The lingering aftertastes are enhanced by a spiciness, which enlivens the palate long after swallowing.
This was an excellent vintage pinot noir with modest crop levels of beautifully ripened fruit, which has given the wine excellent depth and concentration. It was made entirely naturally using traditional Burgundian methods, without the addition of any micro-organisms. It was matured in French oak barriques for 18 months prior to blending and bottling. Prima Donna is made only in special years and it is a selection of barrels which best reflect the vineyard and the vintage. Typically it comes from vines of at least 25 years of age.
On release the wine is a deep crimson shot with lingering hints of purple. It is redolent with suggestions of ripe red-berry fruits, wild cherries and blueberries. These intertwine with whiffs of barbequed meats, grilled mushrooms, wood-smoke, dark chocolate and vanilla pods. Although the entry is soft it seems to rapidly expand in the mouth to become rich, powerful and muscular. In spite of this it retains refinement and poise with a long robe of velvety tannins, which flow through the palate and help draw out its lingering, spicy, tangy after-taste