Current releases

Gewürztraminer - 2012

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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.


Riesling - 2011

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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


Sauvignon Semillon - 2012

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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


Chardonnay - 2011

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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


Prima Donna - 2011

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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.


Prima Donna - 2010

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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


Merlot Cabernet - 2011

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This was the warmest of summers and perfect for both merlot and cabernet. Being made from classical Claret varieties, we used typical bordelaise winemaking methods, including maturation in French oak barriques for two years.

 

On release the wine is a deep ruby colour. It has generous aromas and flavours reminiscent of blackberries, purple peaches, purple plums, cassis and vanilla pod. There is an underlying savoury character suggests freshly brewed coffee, wood smoke and spice. The palate is generously full and fruity with plush velvety tannins that lead on to a lingering tangy aftertaste. While ready to drink on release we expect this wine to improve for several years and live for well over a decade with careful cellaring


Pinot Noir - 2011

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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.

 

The bouquet and flavour suggest raspberries, blackberries cherries and purple plums. These are supported by a savoury complexity, reminiscent of grilled mushrooms, roast game and black olive tapenade. The wine is powerful, yet elegant and understated with an even flow of fine grained tannins across the palate. A whisper of dark chocolate lingers in the mouth long after swallowing. Careful cellaring should bring out a range of other fascinating nuances is a wine develops.


Virtuoso - 2010

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This was a splendid vintage for chardonnay with optimal ripeness but good natural acidity.  Modest crop levels have given the wine concentration and focus.  It was made entirely naturally using traditional Burgundian methods, without the addition of any micro-organisms.  Use of large French oak barrels, only a small proportion of which were new, has minimised oak flavour and allowed the fruit to express itself.  

 

The bouquet and flavours are reminiscent of lemons, limes, white fleshed peaches and yellow plums with hints of fresh figs.  There are also impressions of barbequed sweet corn, grilled mushrooms, wood smoke and liquorice, which add a savoury element.  In the mouth the wine is concentrated, yet refined and stylish with a seam of minerality. Crisp acidity, which flows through the palate, supports the lingering after-taste.  While ready to drink on release this wine should become even more multifaceted and complex with careful cellaring over the next 5-6 years and remain like this for over a decade.


Finale - 2011

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A La Nina weather pattern in the South Pacific produced an excellent season. The small amount of juice obtained from hand selected, nobly botrytic semillon, which was grown in very stony soil, was fermented in French oak barriques and then matured in these for two years.

A warm golden hue reflects the ripeness of the semillon and the clean noble botrytis. The generous bouquet and flavour suggest peaches, apricots, comb honey, nougat, marzipan and toasted almonds. It is mouth filling and rich but at the same time has elegance and poise. There is a sinuous spine of acidity and minerality that draws out the length and provides a perfect balance to the wine's natural lusciousness.


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