West Australian wine producing regions

West Australian wine producing regions enjoy a remarkable consistency in the production of premium quality wines, as can be seen from the following vintage reports. This is due in many respects to an assured winter rainfallfor each of the eight wine regions, and a correspondingly limited pattern of summer rainfall.

Modern viticultural practices are continually being refined to meet the specific conditions which West Australian vineyards endure. Added to these factors is the constant upgrading of wine making equipment and technology, to extract the very best results from the premium fruit harvested.

While some great red and white wines have been produced from past vintages, West Australia promises exciting potential to produce even greater wines, in the coming decade. We hope you will enjoy the opportunity to taste and savour some of these wines in the months and years ahead.

Wantirna Estate

Wantirna Estate
Wantirna Estate Vineyard Bushy Park Lane Wantirna South, Victoria, 3152
Postal Address: P.O. Box 231, Glen Waverley Vic 3150
Ph: + 61 3 9801 2367 Fax: + 61 3 9887 0225
winemaking and wine
Isabella Chardonnay The chardonnay grapes are pressed in an air bag press before the juice is chilled, settled and inoculated with yeast. After fermentation begins the chardonnay must is transferred to a mixture of new and 1 and 2 year old oak barrels. Fermentation takes place in a cool underground cellar. Our Chardonnay goes through a malolactic fermentation to varying degrees, depending on the season. The wine is left to age on the yeast lees with regular lees stirring to increase the texture of the wine. After around 11 months, the wine is fined and sent to bottle.
The wine is made to be elegant with a good middle palate texture. The Wantirna Estate Isabella also blooms with time in the bottle.

Lily Pinot Noir
We aim to pick the Pinot Noir grapes in the early morning so as to bring the grapes to the winery cool. The grapes are picked into small 5 kilogram trays that are then stacked into the cool-room overnight. The next day the grapes are destemmed, not crushed, into an open fermenter where they soak on their skins for a few days, until the temperature of the must is above 15 degrees Celsius. The must is then inoculated with yeast and the fermentation takes place over the next week with regular plunging.
The vineyard has three distinct blocks of Pinot Noir and these are all harvested separately. Even in our small vineyard there are quite amazing differences between the blocks and each delivers quite unique characters. Added to that is the fact that there is often up to 2 weeks difference in the harvest dates. The mature vines, around 35 year old vines, give us the savoury tones and fine tannins, the Front block delivers spicy and savoury flavours, whilst the Fruit Tree block is generously fruity. Once blended, the resulting wines complement each other beautifully.
The wine is matured in a mixture of new and 1 and two year old oak barrels, with around 30% new barrels being used each vintage.

Amelia Cabernet Sauvignon ­ MerlotWhilst the label only lists two varieties, there is in fact two more - Cabernet Franc and Petit Verdot. So the wine is what is known as a typical Bordeaux blend. The Petit Verdot is the most recent planting on the vineyard having been grown since 1994 and used in the blend since 1997. The added benefit of this variety is its fine but strong tannins and the natural acidity it adds to the wine. Plus the deep black colour wine from this grape offers. Our winemakers hands are a much darker black after making this wine compared to making any of the others.
Again, winemaking is simple with the grapes crushed, and fermented in open fermenters with regular punching down of the cap (as the grapes and juice ferment the natural carbon dioxide that is produced during fermentation pushes all the skins to the top of the fermenter. These skins give the wine its flavour tannin and colour and so they need to be regularly pushed back down into the juice so that this extraction can occur.) The wine is matured in a mixture of new, 1 and 2 year old oak for 22 months before being bottled.
The four varieties together all complement each other. The Cabernet Sauvignon offers cassis flavours and a long finish whilst the Cabernet Franc and Merlot fill the middle palate with mulberry tones and generous texture. As a blend the wine remains refined with some alluring cedary tones. The Amelia Cabernet Merlot can be drunk young, but if you can hold on to a bottle or two for five to ten years, at least.

Hannah Cabernet Franc Merlot
This is an unusual blend for an Australian winery. The wine came about because of a love we had for the wines of Chateau Cheval Blanc in St Emilion, Bordeaux. So we decided to make one single barrel of this wine each year. The wine is made in the same way as the Amelia Cabernet Sauvignon Merlot. The wine is matured in a mixture of new and 1 and two year old oak barrels, with around 30% new barrels being used each vintage. The soft fruit of the Cabernet Franc seamlessly combines with the new oak so that the flavours marry very well together. The wine is rare and is sold in a bottle by bottle allocation.
http://www.wantirnaestatecom.au

Wandin Valley Estate

Wandin Valley Estate
Wandin Valley EstateWilderness Road, LovedaleHunter Valley NSW 2320Australia
Phone: +61 2 4930 7317 Fax: +61 2 4930 7814
winemaking
Here at Wandin Valley Estate our philosophy toward making wine is simple; ‘attention to detail and quality over quantity.’ This philosophy, which extends from the vineyard right through to the finished product, has allowed Wandin Valley to establish itself as one of the Hunter Valley’s leading boutique wine producers.
Wine
2007 Reserve Semillon In 2007 we hand picked four parcels of Semillon for our Reserve blend. The vineyards, whilst all situated in Pokolbin, showed remarkable individual qualities due to unique soil profiles and microclimates. Each vineyard was harvested at ideal ripeness levels between 10.0 and 11.0 Baumé. Juice was racked twice to minimise solids, and then fermented cool at around 13 degrees Celsius. Post ferment, the wines were racked from their lees after a minimal settling period before blending, and finally bottling just two months after harvest.
A very clear and bright wine, this young Semillon offers complex aroma’s of lemongrass and green apple. The elegant and textured palate features a finely balanced line of acidity directing intense flavours of pear and lime. The wine offers great length of flavour and will reward medium term cellaring of five to ten years. 2006 Single Vineyard Semillon This is the first Semillon Wandin Valley has produced from a single parcel of fruit. Each year we harvest our Semillon vineyards at varying sugar levels to produce a more complete wine with a fuller flavour spectrum. In 2006 one block of fruit from a vineyard on Oaky Creek Rd in Pokolbin showed unique varietal expression and great flavour. We decided to pick this vineyard later than the others and to not adjust the acid pre-ferment. This meant that the resulting wine, with its higher alcohol (11.0%) and lower acid (6.0 g/L), proved to be eminently drinkable. Considering those consumers that find the more traditional guise of young Hunter Semillon too challenging we decided to release the wine six months later than usual to really enhance its overall appeal. Without resorting to obvious sugar additions to soften the palate, we are hoping this style of wine will show another side to the Semillon grape, and encourage less educated wine consumers to experience the virtues of this fantastic variety and perhaps move on to our blended Reserve Semillon which fits the more traditional mold of Hunter Valley Semillon.
2006 Reserve Chardonnay In 2006 our Chardonnay blocks faced the double pressures of exceptionally hot conditions and a bird presence we have not witnessed before. All the fruit had to be hand sought, discarding sunburnt or damaged bunches. We then whole bunch pressed and settled out the juice to a high level of clarity. Following a full barrel fermentation, the wine remained in oak (all French) for ten months with batonage, or lees stirring, every two weeks. The wine did not go through Malolactic Fermentation.
The 2006 Reserve Chardonnay is a medium bodied wine. Straw coloured, it shows complex aromas of melon, peach, charry oak and toast. The palate is full, with balanced acidity and very good length. Enjoy as a young wine, or let it mature over the next five years in bottle.
2005 Bridie's Reserve Shiraz The Bridie’s Shiraz is named after Bridie Clare Allen, the granddaughter to the Davern’s, owners of Wandin Valley Estate. With this flagship red we are dedicated to producing a wine that is very true to both the region, and our vineyard.
Fruit is mainly from our “Old Vine” Shiraz block (around 30 years old), though increasingly we take small portions from the younger blocks of Shiraz (10 – 15 years) as they mature. We aim to crop the older block at less than two and half tons per acre, and usually have little trouble achieving this. The fruit gains flavour and phonologic ripeness at around 12.5 Baume, pretty well every year. The hand picked fruit is crushed, cold soaked, and then fermented in open top fermenters. We try to extend the cold soak period as long as possible, and then let the fermentation rate pick up by letting the temperatures climb to around 32 degrees Celsius. I find this has the effect of extracting great colour and flavour from the skins, whilst minimising the risk of over-extraction of bitter tannins that may occur over a longer (cooler) fermentation. The Bridie’s Shiraz is matured in 100% French oak Hogs Heads, and Puncheons. I have found that in moving away from barriques into slightly larger format oak, we can use a greater portion of new oak for structure, without dominating the wine with oak flavours. As such, the Bridie’s Shiraz matures in about 70% new oak for 18 months.
The wine has a vibrant purple hue, indicating youth and intensity. The complex aromas are of toasty oak, cigar box, plum, and “classic” Hunter Valley leather characters. The palate is of great intensity, with rich berry flavours. Though it’s the tannins that surprise; their texture is like velvet, offering structure without dominance. This is an amazingly supple and rich wine. Enjoy now or cellar for 5 to 10 years.
2004 Sparkling Pinot Chardonnay The Pinot Noir and Chardonnay were sourced from a mature high altitude vineyard in Orange, NSW. The fruit was hand picked and whole bunch pressed prior to a cool, slow fermentation. The wine was then tiraged late in 2004 and then left on yeast lees in the bottle for a little over 24 months.
The 2004 Pinot Chardonnay is hay coloured with a slightly bronze hue. In the glass, the wine shows a good mousse with excellent persistence. It offers great intensity on the nose with complex aromas of strawberry, peach, and toast. The palate is finely balanced, delicate, with a creamy mid-palate offering great length.
2004 Sparkling Malbec This is our first release of Sparkling Malbec. The fruit is estate grown, and the wine is fermented and matured at Wandin Valley before being sent off for Tirage at Peterson’s Champagne House, also in the Hunter Valley. We seek to make a sophisticated, elegant sparkling red that really shows off the quality of our vineyard. Some winemaking notes follow;
The Malbec fruit was hand picked at 12.5 Baumé and fermented in open tanks. The wine was matured in a mixture of one and two year old French oak barriques for 12 months before tirage. After bottle fermentation the wine was then left to rest on its’ lees for almost 24 months. For the Malbec we are trialling a crown seal closure; this is as much for market response as for technical effect.
The generous maturation time on yeast lees has given this wine a greater level of complexity and texture. The wine is quite dry relative to the market (10 g/L residual sugar) in an attempt to highlight the quality of our fruit and to emphasise the effects of the extended maturation time. We are only disgorging 150 cases at a time, and trying to stagger the release of the remainder of the wines as much as demand will allow.
2003 Riley's Reserve Cabernet Sauvignon Fruit for our Reserve Cabernet Sauvignon is sourced from Wrattonbully in South Australia. Over the years we have taken the fruit, the vineyard and region have shown great quality and consistency. Arriving at the winery as chilled must on a tanker the Cabernet is fermented in a combination of static and open fermenters. Following an extended post ferment maceration period, the pressed wine is transferred to barrel (a combination of French and American oak barriques) for a period of 18 months.
This wine is an intense crimson red in colour. It shows complex aromas of gooseberry, mint, and spicy oak. The palate is rich and full, with a firm structure featuring grainy tannins, balanced acidity, and great length. The 2003 Rileys’ Reserve Cabernet Sauvignon will certainly mature in to a wine of considerable complexity over the next 10 to 15 years.
2003 Griffin This is our second release of the Griffin. Made only in the very best vintages the Griffin serves to illustrate the qualities of vintage, vineyard, and winemaking practices in a very pure fashion. This blend of Hunter Shiraz and Wrattonbully Cabernet Sauvignon simply takes the best two barrels of each wine, and combines them to produce a wine of undeniable depth and complexity. Made with the intention of long term cellaring the Griffin is a rare wine very worthy of your attention!
Deep crimson in colour, the 2003 Griffin displays a vibrant purple hue. The wine shows incredible intensity of aroma; vanilla, spice, mint, cherry, and leather. Layered richness and complexity on the palate, firm, textured tannins with fantastic length of flavour. A powerful wine destined to live for many years.

http://www.wandinvalley.com.au

Voyager Estate

Voyager Estate
Voyager Estate PO Box 319 Cottesloe 6911 W.A. Australia
Telephone: +61 8 9385 3133 Facsimile: +61 8 9383 4029
winemaking
According to Winemaker, Cliff Royle, Voyager Estate’s winemaking philosophy is simply to make the best wines we possibly can. Traditional methods are applied and the latest technology is utilised.
The winemaking process, however, begins in the vineyard. To ensure we can produce the best possible wines, our winemakers work very closely with the viticultural team during the ripening period and harvest. On the whole, though, he believes that the best wines come from minimal winemaking intervention and allowing the fruit to speak for itself.
"We make wines from the classic grape varieties that are suited to the Margaret River region, and we put as much effort into making a lighter-style wine such as Sauvignon Blanc Semillon as we do our Chardonnay," Cliff says. In Cliff’s view, it is essential to respect the varietal characteristics of the fruit and so, when it comes to the use of oak, he is very careful not to overdo it. "The best fruit in the world can be ruined by heavy-handed or uncomplimentary oak usage. Careful oak integration is so important – we want to enhance the fruit, not overpower or spoil it."
There is one final key component to good winemaking – people. On this point, Cliff is quite clear: "Have good staff, train them well and look after them". And we agree with him. After all, he is Winestate Magazine’s 2002/03 "Australian Winemaker of the Year".
Wine
1998 Reserve Cabernet Sauvignon Winemaker notesThe Voyager Estate 1998 Reserve Cabernet Sauvignon is 100% Estate-grown Cabernet Sauvignon. The fruit is sourced from the best parcels of many of our oldest vines at Voyager Estate, which were planted in 1978. These vines are extremely low-yielding and produce outstanding quality fruit.
The fruit is tasted rigorously around harvest time and picked on flavour ripeness, generally at around 13° – 14° Baumé. In 1998 the fruit was harvested between the 24th March and the 4th April. Those batches of fruit deemed of suitable quality for the Reserve label are separated from the remainder of the harvest before processing, and treated individually throughout the entire vinification process to allow the winemaker to craft them into unique regional wines, reflecting the best quality fruit this Estate is able to produce, complemented by dedicated winemaking and quality oak. The grapes are gently crushed and transferred to both open and static fermenters where they are inoculated with selected yeast strains to begin fermentation. Following the completion of fermentation a number of batches undergo extended skins contact for up to one month in order to modify the tannin structure and gain texture in the final blend. After fermentation the wines are transferred to 50% new and 50% 1 and 2-year-old French oak barriques and matured for a period of 2 years. At this point the wines are tasted and the ten best barrels are hand selected for inclusion in the Reserve label. These select barrels are blended together then replaced into 2-year-old barrels for a further year of maturation. This process ensures that while the oak plays a large part in the style of these wines, it is well integrated and in unison with the concentrated fruit flavours. After maturation the wines are fined and minimally filtered prior to bottling, with the aim of preserving as much of the inherent fruit, colour and aromatics as possible.
Margaret River is known for its varietal, structured Cabernet Sauvignons, displaying concentrated cassis fruit and quality cedary oak, which are built to age. Voyager Estate’s 1998 Reserve Cabernet Sauvignon, having been matured for a total of 6 years, is deep garnet in colour with a brick rim. The nose displays aged characters of leather and spice with dark berries, mocha and earthy overtones. The palate is mellow and appealing, with ample blackcurrant fruit, soft, supple tannins, chocolate complexity and a long persistent finish. This is a unique wine which has been selected for its purity of character, aged in oak for 3 years, then in our temperature and humidity controlled cellars for a further 3 years in order to offer you a complex, mature wine which is drinking superbly now, but will cellar for another decade. Tasting Notes Colour: Deep red with a brick rim. Nose: Bottle maturation has afforded this wine complex aged characters of leather and spice with dark berries, mocha and earthy overtones. Palate: Mellow and appealing with classic aged Cabernet fruit, soft, supple tannins and leathery complexity. Cedar and chocolate characters dominate with earthy hints and a long, persistent finish. 1999 Reserve Cabernet Sauvignon Winemaker notesThe Voyager Estate 1999 Reserve Cabernet Sauvignon is 100% Estate-grown Cabernet Sauvignon. The fruit is sourced from the best parcels of fruit from our oldest vines on the estate, which were planted in 1978. These vines are extremely low yielding and produce outstanding quality fruit. The 1999 vintage is widely regarded as outstanding for Cabernet Sauvignon in Margaret River. In fact, Voyager Estate’s 1999 Cabernet Sauvignon Merlot was awarded a gold medal at the London International Wine and Spirit Challenge, against many of the world’s top Cabernets.
Fruit is tasted rigorously around harvest time and picked on flavour ripeness, in the case of the Cabernet Sauvignon, generally at around 14° Baumé. In 1999 the fruit was harvested between the 14th and 23rd of March. After hand picking and sorting, the grapes are gently crushed and transferred to both open and static fermenters where they are inoculated with selected yeast strains to begin fermentation. Following the completion of fermentation a number of batches undergo extended skins contact for up to 6 weeks in order to modify the tannin structure and gain texture in the final blend. After fermentation the wines are transferred to 50% new and 50% 1 and 2-year-old French oak barriques and matured for a period of 2 years. At this point the wines are tasted and the ten best barrels are hand selected for inclusion in the Reserve label. After maturation the wines are fined and minimally filtered prior to bottling, with the aim of preserving as much of the inherent fruit, colour and aromatics as possible.
Margaret River Cabernet Sauvignon is known for its elegance, varietal cassis fruit, fine oak expression and structure well suited to cellaring. Voyager Estate’s 1999 Reserve Cabernet Sauvignon is a unique regional wine reflecting all of this, crafted from the highest quality fruit the Estate is able to produce. Having been aged in oak for 3 years, then in our temperature and humidity controlled cellars for a further 3 years, the result is a complex aged Cabernet which is drinking superbly now, but will cellar for another decade.
Analysis:Alcohol: 13.7%Total Acidity: 6.4 g/LpH: 3.62
Tasting Notes Colour: Deep garnet. Nose: Bottle maturation has afforded this wine complex aged characters of cigar box, leather and mocha with a classic Cabernet fruit core. Palate: Dark berries, chocolate and spice are complemented by fine, silky tannins and a long, cedary, cassis finish. This wine shows great structure and balance, promising aging potential for years to come. 2001 Reserve Semillon Sauvignon Blanc
Winemaker notesThe Voyager Estate 2001 Reserve Semillon Sauvignon Blanc is a blend of 70% Semillon and 30% Sauvignon Blanc. The fruit is all Estate-grown, sourced from the best parcels of many of our oldest vines at Voyager Estate, which were planted in 1978. The vines are extremely low-yielding and provide fruit of exceptional quality to produce wines of finesse and distinction. The wine is created in the image of the white wines of Graves, Bordeaux, where similar stony soils contribute to the production of unique regional wines.
The fruit is tasted rigorously around harvest time and picked on flavour ripeness, generally at around 12° – 13° Baumé. In 2001 the fruit was harvested between the 5th and the 18th March with the Semillon showing classic Voyager Estate citrus and cut hay characters while the Sauvignon Blanc showed typical green gooseberry/passionfruit and white peach flavours. The fruit showed intensity and balance, and clean, crisp acidity.
Those batches of fruit deemed of suitable quality for the Reserve label are separated from the remainder of the harvest before the winemaking begins. They are handled separately throughout the entire vinification process to allow the winemaker to craft them into unique regional wines, reflecting the best quality fruit this Estate is able to produce, complemented by dedicated winemaking and quality oak. The grapes are gently crushed and pressed with minimal skin contact, after which the juice is partially settled and then racked to 80% new French oak barriques where fermentation takes place in the presence of solids. Aromatic yeast strains are carefully selected for inoculation of the juice to begin primary fermentation. After this fermentation is complete the wines are sulphured to prevent malolactic fermentation, then matured for a period of 10 months with topping and stirring (batonage) taking place every two weeks. This process ensures that while the oak plays a large part in the style of this wine, it is well integrated and in unison with the concentrated fruit flavours.
While Margaret River is known for its fresh, vibrant blends of Semillon and Sauvignon Blanc, the Reserve is a unique style of wine that is treated more like a Chardonnay in its creation. The 2001 is mid-straw in colour, displaying fresh citrus and hay characters, crushed basil and creamy, cedary notes contributed by the French oak. The palate is concentrated and persistent, with ample fruit weight to support the oak component, and a backbone of minerality offering vitality and structure. The wine is built to age, easily handling 5 - 8 years cellaring. Tasting Notes Colour: Mid straw. Nose: Semillon dominates the nose with citrus and crushed basil, complemented by wet stone and cedary nuances from French oak maturation. Palate: Citrus fruits and freshly cut grass with tight acidity and minerality provide this wine with a structure for ageing. Barrel fermentation imparts hints of nuttiness and a creamy texture with a long, dry finish 2002 Reserve Semillon Sauvignon Blanc Winemaker notesThe Voyager Estate 2002 Reserve Semillon Sauvignon Blanc is a blend of 60% Semillon and 40% Sauvignon Blanc. The fruit comes from estate grown, low yielding, old vineyards planted in 1978. These vineyards provide fruit of exceptional quality and produce wines of finesse and distinction. This wine was created along the same style parameters as the great white wines of Graves, Bordeaux, where similar stony soils and a maritime influence contribute to the production of unique regional wines.
While the 2002 vintage was extremely low yielding, it is regarded as a great year for white wines from the Margaret River region, with wines generally showing intensity, balance and tight acid structure. The fruit was tasted regularly during the growing season and harvested between the 1st and 23rd March 2002. At harvest the Semillon fruit showed citrus and cut hay characters distinctive to Voyager Estate, while the Sauvignon Blanc showed typical green passionfruit, gooseberry and citrus blossom flavours. After hand-picking, the fruit was chilled, then gently whole bunch pressed. The juice was partially settled then racked to 60% new French oak barriques where fermentation was carried out in the presence of grape solids, adding texture, minerality and complexity to the wine. The juice was then inoculated with carefully selected aromatic yeast strains to begin primary fermentation. After fermentation the wines were sulphured to prevent malolactic fermentation, then matured for a period of 12 months with topping and stirring (battonage) taking place every fortnight. This process ensures that while the oak plays a vital role in the style of this wine, it is well integrated with the concentrated fruit flavours.
While Margaret River is known for its fresh, vibrant blends of Semillon and Sauvignon Blanc, Voyager Estate’s Reserve Semillon Sauvignon Blanc is a unique style showing a higher level of complexity and greater cellaring potential than is typical of the regional unoaked blends. Having spent one year in oak and a number in bottle prior to release, this intriguing wine shows great concentration, minerality and complexity, yet will cellar well until at least 2008.
Analysis:Alcohol: 13.1% v/vTotal Acid: 7.6 g/L pH: 3.17
Tasting Notes Colour: Pale straw with green tinges. Nose: Aromatic gooseberry and blossom nuances reveal the Sauvignon Blanc with Semillon contributing citrus depth. Minerality and cedary oak provide complexity. Palate: Citrus peel and herbal notes are complemented by stony austerity and fresh acidity. Barrel fermentation provides a distinct nutty texture and a long finish reminiscent of minerals and fresh herbs.
http://www.voyagerestate.com.au

Virgin Hills

Virgin Hills
Virgin Hills Kyneton, Victoria, Australia
Phone: 1 800 777 444
Wine Planted by the original owner, Tom Lazar, in 1968. The vines are all dry grown. Winter rainfall fills the soil with water for the dry summer months.
Acreage Cabernet Sauvignon 18.5 acres Shiraz 6 acres Merlot 4 acres Malbec 2 acres Total 30.5 acres
Tonnage Virgin Hills has always had a low grape yield (0.5 to 1.5 tonnes per acre), this is largely due to the tough climactic conditions and the dry grown grapes.
Climate Summer (Temps) 5°C to 30°C Winter (Temps) -4°C to 12°C
Climatic Problems: By far the most challenging aspect of the high altitude vineyard is frost control. Frosts commonly appear in the vineyard in spring and even summer. For this reason Virgin Hills was planted with a Northerly aspect, on steep sloping hillside, providing maximum air drainage.
Seasonal CycleBudburst October Flowering December Fruitset End December Veraison February Harvest April/May Dormancy May/September
http://www.virginhills.com.au

Veritas Winery

Veritas Winery
Veritas Winery
PO Box 126Tanunda SA 5352
Ph: 08 8562 3300
White wine Christa Rolf Barossa Valley Semillon 2007 Christa is one of a number of wine makers who are redefining how Barossa semillon is made. It was not long ago that, as the harvest progressed, the semillon would arrive at the winery door and the wine makers would say; ‘What do we do with this bloody stuff?’ Would you believe Penfolds once used it to make sparkling wine?
Now the approach is, as described by Christa; ‘bring out the lemon fruit character, make it balanced with no hollows, make the aroma lift, give it length and use a hint of oak’. Barossa semillon is now a fantastic drink and we urge you to try it.
Fohrer and Abel Eminence Barossa Valley 2004Still drinking well but is showing deeper colours and riper tastes. A blend of semillon, sauvignon blanc, chenin blanc and chardonnay.
Gewurztraminer 2007 From our Magpie Estate range, this estate-grown Gewurztraminer shows lovely fresh aromas of floral, lychee and orange blossom. Slightly off-dry, the fresh fruity nose is balanced by a crisp acidic palate and rounded soft finish. A light, crisp wine to be enjoyed on any occasion.
Rolf Binder 'Highness' Eden Valley Riesling 2006 This year we opted for a riesling that is 100% from the Eden Valley. This continues a general industry trend to move away from the Barossa Valley for grapes that make delicate white styles. The wines from the Eden and Clare valleys are simply better. Temperatures drop much more during the evening which is good for white wine quality and, coupled with a generally lower temperature, the picking time is several weeks later than the valley. For the first time we secured grapes from a lovely block owned by Michael Hearnden. The Hearndens are well known grape growers and their fruit is much sought after. This block lies a few kilometres to the east of the town of Eden Valley. There are various riesling plantings of different ages and Christa was able to nominate which rows of vines she wanted. As it happens, her selection all came from vines planted in 1970. This makes the majority of the blend. Nearby is the very old Kroehn vineyard where the vines are at least 50 years old, and some say 80 years old. We have taken fruit from this vineyard for many years. So a portion of these fabulous grapes were also selected for the final blend. Otherwise, the secret to making great riesling is to get the grapes into the winery very soon after picking and then pressing very gently. If you squeeze a tonne of grapes very hard you extract over 700 litres but you also get a lot of hard elements. The extraction for the riesling was well under 600 litres per tonne. The result is an elegant, fragrant wine with a lovely steely tightness and a gentle and lengthy finish. Not a touch of hardness on the tail of the back palate.
Rolf Binder Wines 'Halation' Ratafia 2004 (375ml) Pale to mid-golden yellow; nutty fresh aroma, attractive and different showing a pungent herbal to sherry like with even dry white vermouth aromas with hints of fortifying spirit;
attractive to very sweet palate, complex, with unusual dried fruit to fruitcake characters with dried apricots being the most predominant and lifted with wisps of intriguing aldehydic sherry like characters.
Rolf Binder Wines Barossa Valley Chardonnay 2006Pale lemon yellow colour; inviting, vibrant fresh aroma of citrus with grapefruit being dominant with barely a hint of oak. Delicate vital and attractiveshowing real weight and power.
Builds beautifully in the mouth with layers of creamy fruit mixing with citrus to white peach flavours and finishes with persistent and prolonged acid fruit flavours.
Veritas R.H.B. Selection Barossa Valley Tramino Frizzante 2007A fresh lively wine loaded with fruit and spice, the hints of apples and raisins come from the lateness in the season when the fruit was picked. A wine to be enjoyed chilled in the summer with friends.
Also ideally suited to more spicy cuisines and whenever a touch more fruit is required.
Red wine
Christa Rolf Barossa Valley Shiraz Grenache 2005 A blend of 60% shiraz and 40% grenache which is about the ratio we are happy with. The grapes came in from our own vineyards and selected growers over a five week period.
The first shiraz came in from our Stephanie vineyard on 22nd March, then from our good friends the Hearndens who picked and delivered on the 26th March. Followed then by shiraz from Hanisch on the 31st March, our Heysen vineyard on the 2nd of April and then wonderful and very slow ripening shiraz from the Kalleske vineyards over at Greenoch that arrived on the 15th April. Grenache is always later and we took delivery from Kalleske on the 16th April, the Sheer family grapes arrived on the 25th and from our Western Ridge vineyard, at Gomersal, on the 28th of April. Oak follows with about 10% new while the rest of the wine sees older shaven oak.
Fohrer and Abel Reverence Barossa Valley 2003 The Barossa taste for well under ten was the idea of this wine. A blend of shiraz, cabernet and the delightful floral and sensory appeal that grenache brings to any blend.
Magpie Estate 'The Election' Barossa Valley Shiraz 2005 This is the forth release of our super premium Barossa Shiraz. The Election is only made in the best years unlike many so-called "super-premiums" or "reserve styles", and hence we declassified in 2003.
The selection process for the Election begins with our best vineyards and continues in the winery with rigorous barrel tasting to ensure that only the finest lots of the vintage make the final blend. This wine displays a deep colour with a powerful nose. Damson, black cherry, cassis, meat and spice with lots of toasty oak. On the palate this powerful Barossa Shiraz has great texture with meat, black cherry, spice, black pepper, mocha and vanillan oak. Dense and powerful it retains good acidity that adds freshness to the wine. It’s big and opulent but not overpowering. Vote Magpie Estate!
Only 240 cases were produced for worldwide distribution. Ageing potential - like all Magpie Estate wines this can be drunk young, but, to really enjoy it at its best, drink from 2008 and will cellar happily for 10+ years.
Magpie Estate 'The Fakir' Grenache 2005Long the forgotten grape of the Barossa, grenache is now part of the great revival. It is though a difficult grape to get right. The crop must be kept low, to the point that it becomes uneconomic for the grape farmer.
Thus the cheaper grenache based wines, off higher crop yields, take on a pleasant ‘lolly’ like taste that rapidly gets boring. The Fakir is a most serious attempt to push the variety to its taste limit. At its best this variety dances across the palate and is a perfect luncheon red. Remember though that it packs a powerful wallop.
Magpie Estate 'The Malcolm' Barossa Valley Shiraz 2005 My partner in Magpie Estate, the English wine merchant Noel Young, asked me in 1993 to make a Barossa shiraz that pushed the variety and style to the absolute limit. I did just that and made two barrels of 1994 which was aged in new oak.
The wine was made in 1995 and 1996. It was not made in 1997 because of the poor vintage, while 1998 went too far by any definition of pushing the boundaries. The last vintage was in 1999.
I had sourced grapes from a special vineyard and I lost this source. You may recall that the 1996 caused a sensation and was awarded 99 Parker points. After much searching for the right low yielding vines the Malcolm returns.
It was double oaked, meaning it spent a year in new American puncheons followed by a year in new French. The result is amazing.
Magpie Estate 'The Sack' Barossa Valley Shiraz 2005 The defining variety of the Barossa Valley is of course shiraz. My partner in Magpie Estate is Noel Young an English wine merchant, who is a great fan of Rhone wines. He asked me to make a great Barossa shiraz that shows terroir and texture but is still bold in the Barossa style. The first release was the 2001.
Noel likes to be part of the blending process so he comes out once or twice a year to put his finger in the pie, so to speak.
In 2004 Noel was voted ‘Wine Merchant of the Year’ by the industry as selected in ‘Wine’ the U.K. consumer magazine. Noel wanted an Australian image on the label and selected the magpie.
This Magpie then is a blend of old vine shiraz from many sources, and to complement the palate, includes 3% grenache, generally from the same grenache batch that makes Magpie Estate Fakir.
Magpie Estate 'The Schnell' Shiraz Grenache 2005 The 2005 is a blend of 56% Shiraz and 44% Grenache, coming from 8 growers. Quite a forward style of wine for drinking over the next 3-5 years.My partner in these Magpie wines, Noel Young, calls it "delicious" and who am I to disagree?
Magpie Estate 'The Thief' Mourvedre Grenache Rose 2006 Australia needs a luncheon red to consume on warm days when a dense, impenetrable big red does not seem appropriate. The Beaujolais idea turned into the light dry red and while it looked promising has faded away. Grenache and grenache based wines I think are the answer.
Not perhaps wines like the Gomersal grenache I discussed in the last newsletter as they are very serious wines, but more fragrant styles and blends. Wines like this appear much lighter on the palate but actually pack a fairly serious punch as ‘The Thief’ does at 14.5% alcohol. I combined the free run juice that flowed off the old vine mourvèdre (mataro) and which goes on to make Bulls Blood with some old vine grenache treated in the same way. So it sits on the lighter side of the red colour spectrum but packs an amazing flavour.
Rolf Binder 'Hanisch' Barossa Valley Shiraz 2005 This is my flagship wine and, because of that, you do live in fear at what the critics will say each vintage. This is of course a style much appreciated by wealthy American connoisseurs, and a wave of the magic wand of Parker is very important to maintain the status of a wine such as Hanisch. Thank goodness we made the grade again with a very high score.
Probably most of you know by now that the wine comes from grapes harvested from the same six vine rows each year. This makes the wine rare and exclusive with under 400 dozen being made each vintage. Again, we have held our price for Australian customers and are most grateful for your support.
As with recent vintages I have asked the wine merchant David Farmer to write the tasting note, not that mine are not good, but it is just possible I may show a bias; "Deep cherry black colour but the hue is a bit softer than the 2004; as with many of the 05’s shows a fragrance and a delicate perfumed character that you do not see in the bolder style of the 04’s, enchanting aroma; at once floral wreath and then a sudden switch to the Barossa boldness of ripe but serious fruit weight, possibly mealy, certainly nutty and full of hallmark deep, rich serious fruit; no need to spit this wine with its power and great length and with its ever changing spectrum of flavours causes the palate to be delighted again and again. For my money not quite as powerful as the 2004 but other commentators see differently and I recall Harvey Steiman of the Wine Spectator finding it the better of the two vintages." Score 19/20
Rolf Binder 'Heinrich' Shiraz Grenache Mataro 2005 The Heinrich is of course named after Rolf Heinrich Binder, my father and founder of the family winery. I created this wine because of his love of the combination of shiraz, mataro and grenache.
Heinrich is an estate wine with the shiraz coming from the Stephanie vineyard, the mataro from the Chri'ro vineyard planted in 1972 both of which adjoin the winery and the grenache from the Western Ridge vineyard at Gomersal and planted in the early 1950's.
A bottle I recently consumed with guests led to this tasting note; ‘Brilliant crimson colour, very bright, almost glowing and pales a little at the rim; pure, fragrant aroma at times floral and violets come to mind but also showing warm climate richness and ripeness; the palate is much more delicate than that of shiraz and builds gradually in the mouth and finishes with satisfying, delicious fruit and fine tannins.’
Veritas 'Bull's Blood' Shiraz Mataro Pressings 2005 Our history with this wine goes back some 25 years. My father started the blend and with his Hungarian ancestry called it Bull'ss Blood. I have tinkered with the style over the years and am now comfortable with a blend of 70% shiraz and 30% mataro (mouvedre).
Veritas owns a magnificent old block of mataro just behind the winery which is probably over 100 years old. All the mataro is sourced off this block and this places a cap on what can be made each vintage. It varies with crop levels to between 500-600 cases. The source of the shiraz is our vineyard called the Western Ridge and this provides about 70% of the total. This shiraz is full bodied and is matured in new and old shaven oak. The mataro is the tricky grape. It is easy to swamp the flavours which are surprisingly delicate so old shaven French oak is used. Each year a few barrels of shiraz do not measure up to the standard of our flagship wines, the Hanisch and Heysen, and they are also added to the final blend. As for picking times, the shiraz from Western Ridge arrived on the 26th March while the mataro was harvested on the 22nd of April.
The tasting note reads; Dense purple black colour; rich, complex aroma, strongly perfumed with a mix of black cherries to fruit cake; weighty palate, lush initially but tightens its grip slowly and finishes with spicy tannic grip.
Veritas 'Cellar Door' Barossa Valley Cabernet 2005 Ah this is how cabernet should be-what a great drink! It’s taking a little while for people to see it but I remain convinced cabernet will with time rival the Barossa favourite shiraz. Deeply coloured and richly flavoured this is also a very textural wine with its ripe tannins plus it is well balanced. All from estate grown fruit.
Veritas 'Cellar Door' Barossa Valley Shiraz Viognier 2005 The addition of white grapes in small quantities to a red blend is as old as wine making. In some regions such as Chianti is has been made an official part of the blend. It has a long history in the Barossa as Peter Lehmann added muscadelle to shiraz back in the 1960’s.
Currently there are a number of shiraz-viognier blends in the market and many are very good indeed.
I am not sure who planted the first viognier in Australia though it has been championed by Yalumba who began to see its potential in the 1980’s. It is natural to then add this appealing variety from the Northern Rhone to the red variety of the Rhone, the shiraz.
We planted a few rows of viognier some years ago and I have been playing around with the impact it has on shiraz for a few years. This is the first I have released and we are trialling it at the cellar door.
The viognier does give the wine an agreeable fragrant lift and the end result is most appealing.
Veritas 'Clement' Barossa Valley Mataro Grenache 2005 I have played with this blend of mataro and grenache over many decades and hold the view that the future of the Barossa will hinge on broadening the appeal of these two magical varieties.
From 1993 to 1999 I released a Veritas Mataro Grenache blend, some of which are drinking beautifully now. I believe they were ahead of their time so I deferred making any more. I also made a Veritas “Clement” over the three vintages 1997, 1998 and 1999. It was named to pay homage to the great Rhone wines of Chateauneuf-du-Pape and also have a bit of cheeky fun. Pope Clement V moved the papacy to Avignon in 1309. He had lived in Bordeaux, was made Pope in Lyon and was said to enjoy Burgundy. He and subsequent Popes did much to improve viticulture along the Rhone and North at Chateauneuf.
With the market now being much more sophisticated it is time to make this blend again. The source of the mourvedre is the old 100 year plus vines behind the winery and grenache planted in 1957 from my Western Ridge vineyard. This time I am confident that experienced consumers of Barossa wines will see this as the true Barossa style
http://www.veritaswinery.com

Two Hands

Two Hands
Two Hands
Suite 25, 168 Melbourne Street North Adelaide, South Australia, 5006
Phone: +61 (0) 8 8367 0555 Fax: +61 (0) 8 8367 0655
winemaking and wine

Two Hands Areas Barossa Valley Shiraz
2005 produced wines of stellar power and concentration whilst remaining perfectly balanced. The 2005 Ares is no exception. Black to the core in colour. Very complex amalgam of aromas such as; licorice, tar, earth, cedar chocolate and the blackest of fruits such as boysenberry, blackberry and fresh prunes. Incredibly viscous and concentrated with excellent poise and balance for such a powerful wine, the acid and tannins working in perfect harmony. The tannins are integrated throughout and will help the wine mature gracefully.
Crushed and fermented in 5-10 tonne open top fermenters with regular pump overs; three daily during peak fermentation to extract colour and tannin. Following 7-21 days of maceration, the dry free run is drained to tank where the wine is then racked to barrel. Malolactic fermentation takes place in barrel. Minimal fining and non filtered.
Two Hands Aphrodite Barossa Valley Cabernet Sauvignon
Aphrodite is the second wine in our Flagship line up, representing the vey best cabernet sauvignon made by Two Hands Deep, almost impenetrable black in the glass.Very aromatic and concentrated aromas of; cassis, Satsuma plum, tar, scorched earth, mineral, tobacco and candied licorice.
Wow! This is a seriously sensual wine. The palate weight and fruit purity are intense but beautifully balanced. Density, precision and balanced tannins add to the enjoyment, with an abundance of black fruits weighing everything to equilibrium.
Crushed and fermented in 5 tonne open top fermenters with regular pump overs; three daily during peak fermentation to extract colour and tannin. Following 7-21 days of maceration the dry free run is drained to tank. The skins are then pressed and the pressings transferred to the same tank, the wine is then racked to barrel. Malolactic fermentation takes place in barrel. Minimal fining and unfiltered.
Two Hands Aerope Barossa Valley Grenache
Representing the very best grenache made by Two Hands, Aerope was selected from exceptional barrels produced by an 80 year old dry grown vineyard on Radford Road at Greenock.
Deep red with dark purple hue to the core.
The nose shows notes of cinnamon, vibrant red fruits, menthol, followed by rich dark chocolate, figs and stewed plums.
The mouthfeel is dense and coating. There is a wave of dark cherry and rhubarb which rolls on to supple and very fine soft juicy tannins.
The grapes were crushed into and fermented in open top potters, with regular pump overs to extract colour and tannin. The grapes were then pressed and the wine was transferred to tank and then racked to barrel for oak maturation.
http://www.twohandswines.com

Turkey Flat

Turkey Flat Turkey Flat Bethany Road
TANUNDA SA 5352
Ph: 08 8563 2851 Fax: 08 8563 3610
White wine Butchers Block White Our 2007 Butchers Block White is a blend of Marsanne (82%) and Viognier (18%), produced from fruit grown in our Stonewell and Bethany vineyards. A crisp, minerally white with flavours of ripe white stone fruits, citrus and grapefruit are enhanced from partial barrel fermentation in French oak hogsheads.
The Last StrawInspired by the rare and luscious vin de paille of France’s Rhône Valley, this is the third release of this sweet white, made from 100% Marsanne grapes. We spread out the bunches on our old apricot drying trays for up to six weeks before gently crushing and basket pressing.Sweet wines of this style are not only suited to traditional desserts; it will drink well with full flavoured savoury dishes such as blue cheese, foie gras or sardines.
Red wine
Rosé The Australian climate and lifestyle is ideally suited to making and consuming Rosé style wine. Having been among the first to lead the great Rosé revival, it has been interesting to watch the popularity of this wine style grow. Our dedication to making the best premium Rosé possible and ensuring continuity has seen our Rosé grow to be the most popular premium Rosé on the market. Slightly drier than the previous vintage, this wine displays fresh green apple crispness. The 2008 is, as always, a complex blend of Grenache, Shiraz, Cabernet Sauvignon and Dolcetto.
GrenacheGrenache is one of the most widely planted grape varieties in the world. Very old, low yielding vines, gravely soil, and maturation in oak are ingredients needed to produce a full bodied style as this. Grenache is well known in Europe where the vignerons of the Rhône Valley in France and the Rioja in Spain hold it in high regard.The 2006 Grenache displays aromas of dark cherry, plum and spice. The palate is full with cherry chocolate and plum flavours, overlain with warmth and peppery spices.

Butchers Block Red
The Butchers Block Red is a traditional Barossa blend made with grapes selected from the Turkey Flat vineyards, including some from the original old vine plantings. The 2006 vintage of Butchers Block Red is a blend of 56% Shiraz, 27% Grenache and 17% Mourvédre. The palate has rich sweet lifted fruits with a hint gaminess and creamy vanillin oak character. The tannin structure is long and restrained with a velvety finish.
Cabernet Sauvignon2005 proved to be a particularly fine vintage for this single vineyard wine. The extended ripening period allowed optimum tannin ripeness and extended time on skins to build seamless tannin and flavour structure. This wine displays classic Cabernet aromatics of red and black currants, juniper berries, red pepper and subtle tobacco notes.
ShirazEach small parcel of Shiraz was vinified separately and matured in French oak barrels. The result is a firmly structured, elegant Shiraz, with lifted ‘primary‘fruit aromas of red current and plum and ‘secondary aromas’ of dark bitter chocolate, black pepper, aniseed and suede.The full-bodied palate has flavours of plums, red fruits and cedar, which will improve with careful cellaring of up to 10 years.

Sparkling Shiraz DISGORGED NOV 2007
Every spring we select a few of our finest barrels of Shiraz to become base wines for this bottle fermented sparkling wine. Base wines are matured in seasoned French oak hogsheads for up to three years before being tiraged in the traditional champagne method. Following this second fermentation the wine is left to mature in the bottle on lees for 10 months before disgorgement and liquoring with very old Australian vintage port (ranging in age from 14 to 40 years).

Fortified winePedro XimenezThis fortified Pedro Ximénez was made from grapes grown specifically for us by a number of traditional Barossa grape growers. When the grapes reached a maturity of 15 Baumé the canes supporting the bunches were cut, which enabled the fruit to dehydrate and concentrate. Two weeks later the fruit was harvested at a maturity of approx 18 Baumé.The grapes were then crushed, and after maceration for 4 days were fortified with brandy spirit, pressed and matured in French oak hogsheads.Amber in colour, the nose and palate display attractive marmalade and citrus peel characters.
http://www.turkeyflat.com.au

Tuck's Ridge

Tuck's Ridge
Tuck's Ridge PO Box 4 Red Hill SouthVictoria 3937 Australia
P: +61 3 5989 8660 F: +61 3 5989 8579

THE MORNINGTON PENINSULA'S FAVORITE WINERY That's right but then again what's not to love. Tuck's Ridge is child friendly, dog friendly it has a great view over vines, spectacular food and wines that will have you dreaming of a return.
People don't just visit Tuck's Ridge for the first time. Tuck's Ridge is a part of everybody's imagination because it is a vineyard the way we all wish vineyards to be. Rustic, peaceful, green and lush. A vineyard is a place that makes you feel relaxed no matter how bad a day, week or year you have endured.

At Tuck's Ridge you don't become a customer you join our family. But don't worry we are not a family that drops in unannounced for dinner. We are simply here in Red Hill South when ever you need us. When the worries of your day to day life become too much just hop in the car and drive to Tuck's Ridge. Grab a glass of wine and watch over the vines as the troubles of your world fly out into the ether.
http://www.tucksridge.com.au

Trentham Estate

Trentham Estate
Trentham Estate Sturt Highway, Trentham Cliffs NSW 2738
Post Office Box 242, Gol Gol NSW 2738
P: +61 3 5024 8888F: +61 3 5024 8800
winemaking
The winemaking philosophy at Trentham Estate has always been to produce high-quality varietal wines at an affordable price, with an emphasis on full fruit flavour and palatability.
The grapes are picked and crushed at optimum ripeness to produce the perfect flavour, and our experienced winemakers use various winemaking styles to create the award-winning wines we are known for.
WineThe Trentham Estate range offers a diverse selection of styles which highlight the natural fruit flavours.
Classics Range
Sparkling Brut'Two Thirds' Semillon Sauvignon Blanc Sauvignon BlancPinot NoirCabernet Sauvignon MerlotShiraz Cellar Reserve Shiraz
Estate Range
ViognierChardonnayNoble TamingaMerlotPetit Verdot

http://www.trenthamestate.com.au

Tower Estate

Tower Estate
Tower EstateCnr Halls and Broke Rd
Pokolbin, Hunter Valley,NSW, Australia 2320
Telephone: +61 (0)2 4998 7989 Facsimile: +61 (0)2 4998 7919
winemaking and wine

2007 Sauvignon Blanc
2007 Adelaide Hills Sauvignon BlancThe 2007 vintage was akin to a biblical disaster! Drought, frost and fire decimated Australia’s grape harvest. It was the final nail in the coffin for some grape growers, especially after a few years of low prices. For other growers, it signaled an end to the grape glut and better times ahead for the industry. The Adelaide Hills is widely regarded as the pre-eminent Australian region to grow Sauvignon Blanc. This is largely due to the altitude of the Adelaide Hills which provides the required diurnal temperature variation necessary to grow intensely flavoured Sauvignon Blanc grapes. A Mediterranean summer weather pattern also helps. The grapes for this wine were grown by Chris Winnall at his Christmas Hill vineyard in the Kuitpo region of the Adelaide Hills. In a hot and difficult season such as 2007, in order to gain greater complexity of flavour the grapes were handpicked in 2 different parcels, 13 days apart. The first parcel of fruit had characters of nettle, herbs and grass, whilst the riper second parcel was brim full of passionfruit and gooseberry flavour. Refrigerate now: don’t cellar this wine it was made to be drunk this summer to best enjoy its youthful exuberance and juicy flavours!
2006 Semillon
2006 Hunter Valley Semillion"What does this button do? And into the breach I go – my first vintage at Tower Estate. I was somewhat pensive at first, as they are big shoes to fill, however, I didn’t really have time to think. It was a hot summer, bloody hot, the grapes ripened fast and vintage rushed up to meet us – early I might add. As you well know, vintage in the Hunter can be challenging due to the unpredictability of the late summer weather pattern i.e is it going rain in February or not? However, the Gods were smiling upon us (for a relatively small sacrifice) and we had a dry vintage. This is a traditional style Hunter Semillon, picked early, low in alcohol and into bottle within 10 weeks.The 2006 offering is a wine that will blossom with time and become a Hunter classic. Drink a few bottles this year and then one bottle per year and marvel at its transformation!" Gold Medal Winner – Class39 2006 Royal Adelaide Wine Show
2003 Cabernet Sauvignon
2003 Coonawarra Cabernet SauvignonThe 2003 Coonawarra Cabernet Sauvignon is crushed and chilled in the Coonawarra and then transported to Tower Estate. This gives the must a 48 hour cold soaking, which allows the wine to develop an intense colour of magenta.
Strong aromas of blackberry, dried meat and pencil shavings along with typical hints of cedar, tobacco and mocca chocolate, dominate this wine. These characters and the elegance of the fruit can be attributed to the cold climate conditions of the Coonawarra.
An intense concentration of fruit and fine-grain, silky tannins that build the framework for this wine are a result of the traditional French technique of extended maturation for 10 weeks post fermentation. This wine receives our finest French oak barriques and is carefully cellared for 22 months before bottling.
With careful cellaring, this wine will develop its true rewards to be seen in 8-10 years time.
http://www.towerestate.com.au

Tim Gramp

Tim Gramp
Mintaro Rd, Leasingham, Clare Valley 5452, South Australia.
T: 08 8843 0199 F: 08 8843 0299

All Tim Gramp wines have been handcrafted from only the best quality parcels of fruit that display both definitive regional and varietal characteristics.
Although based in the Clare Valley, the home of some of Australia’s finest Riesling, Tim also sources top quality Shiraz and Grenache from McLaren Vale, Shiraz and Cabernet Sauvignon from the Gilbert Valley as well as his own estate grown Cabernet Sauvignon grapes.
This superb quality fruit is basket pressed to extract every ounce of flavour and character. Red wines are carefully aged in high quality American and French oak barrels supplied from a famous Barossa Valley cooperage. Tim has formulated a unique ‘recipe’ with the cooper to ensure a significant point of difference with the maturation process.
The result includes the following portfolio of award winning wines that have been made for maximum enjoyment!
wine

2004 CLARE VALLEY WATERVALE CABERNET SAUVIGNON
STYLE
A full bodied yet balanced wine of immense drinkability.
VITICULTURE
The fruit for this wine is sourced off our winery vineyard. Soil profile is brown to red loam over limestone. Yield was 3 tonnes/acre.
VINIFICATION
Following a hot burst of weather in early February, mild conditions prevailed to the end of vintage. The slow ripening allowed for a full spectrum of flavours and produced wines with length and balance – this was an excellent vintage for Cabernet Sauvignon in the Clare Valley. The grapes were harvested in early April. Fermented in static fermenters on skins through to dryness and then basket pressed – the basket pressing helps to soften tannins and builds the mid palate. Matured in a selection of American oak hogsheads for 30 months. Alcohol 14.5%v/v
TASTING NOTES
Made from 100% Watervale Cabernet Sauvignon. Herbaceous, blackcurrant/cassis aromas are evident on the nose. Robust berry fruit flavours intertwine with fine tannins and subtle oak. This round, full bodied style is a result of basket pressing, finishing with an alluring depth of flavour. Cellaring potential of 5-7 years.
AWARDS
1 Bronze medal
2004 GILBERT VALLEY SHIRAZ CABERNET STYLE
A powerful, full bodied yet balanced style.
VITICULTURE
The fruit for this wine was sourced from the Bear family vineyard, located on the southern cusp of the Gilbert Valley (nestled between the Clare Valley and Barossa Valley). The remote and isolated position of this unique vineyard site has over the past three vintages produced wine of immense power and quality. Yield was 2 tonnes/acre.
VINIFICATION
A hot two week burst in February advanced ripening, however cooler weather prevailed to the end of vintage, producing reds with deep vibrant hues and intense flavours. The grapes were harvested in mid March. Fermented in static red fermenters on skins through to dryness and then basket pressed. Matured in American oak hogsheads for 23 months. Alcohol 14.5%v/v.
TASTING NOTES
A blend of 80% Shiraz and 20% Cabernet Sauvignon. This is a wine of immense proportion yet in a very balanced structure. Spice and blackberry aromas integrate nicely with the complex vanillin oak. A sensual medley of full rich flavours and juicy round tannins, finishing with length and depth. Cellaring potential of 7 to 10 years.
AWARDS & REVIEWS
5 Silver medals

http://www.timgrampwines.com.au

Taylors Wines

Taylors Wines
Taylor Wines - Northline Warehouse 1 Lot 1290 Abernethy Road
HAZELMERE WA 6055 PO Box 465
Welshpool DC WA 6986
Ph: (08) 9352 8235

THE TAYLORS PHILOSOPHY... The Taylor family were first inspired by the excellent Bordeaux wines such as Mouton-Rothschild. These quality French wines had long held a fascination and producing wines of comparable quality in Australia prompted the family’s foray into the winemaking industry. An inspired combination of ‘old world’ estate philosophy and ‘new world’ winemaking innovation has resulted in the crafting of a range of wines that regularly receive international awards and accolades.

Wine lovers know they can trust Taylors to deliver superb quality table wines year after year- the family spare no expense or effort to ensure just that.
wine

2002 - St Andrews Shiraz Wine ColourIntense red blacks with a brick red hue.
Wine BouquetA wine of considerable intensity and well ripened fruit. Ripe cherry and plum characters are supported with coffee, cinnamon and black olive nuances. Barrel fermentation has provided the complex characters of chocolate and cashew nuts.
Wine PalateA rich wine with sweet fruit and a luscious mid palate. While being mouth filling and generous, the palate retains elegance and well balanced natural acidity. The palate shows the results of high quality oak use with overtones of vanilla and subtle tobacco characters. The wine has a long, persistent finish.
Suggested Food MatchingRich, red meat dishes, black olive and mushroom frittata.

2004 - St Andrews Cabernet Sauvignon Wine ColourDeep red with brick red hue.
Wine BouquetThe wine has bold lifted varietal aromas of cassis, ripe black cherry and aniseed. French oak maturation is evident with subtle characters of cedar, nutmeg, cinnamon and cigar box adding to the wines allure.
Wine PalateThe wine has a long and generous palate with fleshy, concentrated, sweet varietal flavours. The palate delivers the elegance and interest, displaying classic Cabernet Sauvignon varietal structure; a mouth filling front palate and long, elegant tannins to finish. The wine has black cherry and cassis fruit characters throughout and French oak nuances of cedar and tobacco are well integrated with a savoury edge running throughout the palate. The finish is long and persistent.
Suggested Food MatchingA thick steak with a peppery red wine sauce. Roast venison with roast baby vegetables.

2002 St Andrews - Merlot Wine ColourDeep red with a brick red hue
SUGGESTED FOOD MATCHING Roast duck, hearty vegetable stew or rich game dishes.
CELLARING NOTES Cellared to perfection pre-release but will continue to improve until at least 2012, possibly longer.
Wine BouquetSucculent, fresh varietal fruit characters abound. There are plum and black cherry aromas along with a touch of smoky oak adding to the complexity.
Wine PalateThis wine shows youthful, rich and juicy blackcurrant and stewed rhubarb and plum characters on the palate. The varietal fruit is given added complexity with characters such as coffee, cashews and cinnamon from the oak influences. It has good middle palate weight and fine tannins which provide excellent length.
Suggested Food Matching
Roast duck, hearty vegetable stew or rich game dishes.

2002 - St Andrews Chardonnay Wine ColourGolden yellow.
Wine BouquetThe wine has a bright, lifted aroma of peach and citrus. It has subtle flint, nut and cream like characters on the nose which add interest to the fruit characters.
Wine PalateThe palate is rich in texture with lashings of fruit and cream throughout. The mid palate has a great texture and creaminess from the extended lees maturation and battonage. The finish has cleansing citrus flavours and subtle acid which leaves the mouth feeling fresh.
Suggested Food MatchingTry it with soft cheeses and dried muscats and apricot or the classic roast chicken with all the trimmings.


http://www.taylorswines.com.au

Talunga

Talunga
Talunga Adelaide to Mannum Road
PO Box 134 Gumeracha SA 5233
Telephone: +61 (08) 8389 1222
Fax: +61 (08) 8389 1233
Wines 1999 Chardonnay
A Chardonnay in the true premium European style made form the finest grapes grown in the Scaffidi family vineyards at Gumeracha in the Adelaide Hills. Green apple and ripe lime fruit characters on the nose, complexed with subtle toasty oak.
Although full in flavour exhibiting citrus and nectarine characters, the wine is extremely elegant. The Fruit is perfectly balanced by superb use of French Oak, giving a creamy cashew ut influence. The mouth feel lingers on and finishes with a balanced soft cleansing acidity.

2001 Sangiovese
Sangiovese is a popular Italian variety grape predominantly used to make Chianti or table style wines. Bright red with purple hues in colour, this wine has a sweet confectionary boiled lollies blackcurrant fruit aroma. The palate is spicy peppery with tight firm grippy Tannins and good length.

2000 High Block Cabernet Sauvignon
This typical Adelaide Hills Cabernet Sauvignon exhibits excellent lifted cool climate verietal fruit characters of cassis and plum aromas with some mint/leafiness.
The palate has good concentration with fine oak tannins and a long lingering finish. Integrated with cedary French Oak, this wine is great drinking now and will continue to gain greater complexity with further bottle saturation.

2000 Shiraz
This excellently defined cool climate Shiraz exhibits rich spice, plum and Christmas pudding aromas. The palate has a good concentration, excellent balance with rounded tannins and a smooth, lingering sweet berry fruit finish.
Integrated with subtle American and French Oak, this wine has very good complexity and will continue to improve with cellaring.

2001 Nebbiolo
"Nebbiolo, the great Italian red from the Piedmont, has taken a liking to One Tree Hill, where the breezes wash in off Gulf St Vincent, patron saint of viticulturists, to Vince and Tina Scaffidi's vines. We have a delightfully fragrant and perfumed, juicy smelling wine of modest fruity style, dominated by the contracting stiff, spinachy tannins of the variety." 89+ Points.

2002 Hard Rock Shiraz
This wine is made from grapes grown north east of Adelaide, an area which forms part of a new and exciting wine growing district, at the foot of the Adelaide Hills.
The soil is clay over limestone with granite rock.
With an altitude of approximately 210m above sea level the climatic influence of the vineyard is the sea breezes from the Gulf.
Deep red in colour with purple hues this complex Shiraz boasts a mixture of rich plumy fruit with smoky bacon cigar box aromas. It has a rich fruity palate with soft tannins and a firm finish with good length.

http://www.talunga.com.au

Bathurst’s best food and wine

There could not have been a better winter’s weekend to wander around Bathurst tasting local wines.

The sun was shining and the sky was blue, providing the perfect backdrop to this year’s much anticipated Winter Winery Wander.

Held over two days due to popular demand, the region’s finest chefs teamed with local vineyards to show participants what Bathurst has to offer.

Vale Creek Wines teamed up with Brett Melhuish of Restaurant 9inety 2wo, McGraths Wines with Scott Taylor of El Dante, White Rock Vineyard with Philippe Legall and Winburndale Wines with Heath Smith of Cobblestone Lane.

The wander was a huge success with over 300 food and wine lovers taking part.

White Rock Vineyard owner Bev Vickers said everyone she spoke to enjoyed themselves.
“It’s been just amazing. We were surprised at the number of people we didn’t know who came from Sydney and Newcastle,” Ms Vickers said. “People have really enjoyed themselves. They’re all saying they had a great day and it has been great value.”

Ms Vickers and her husband Jim started planting pinot in 1997 with merlot and shiraz in 1999.
They make a Burgundy French-style of wine lighter than most Australian wineries. Keeping the tannin and oak at minimum levels to enhance the natural fruit flavours rather than dominate them.

The Vickers’ own 07 pinot noir was featured on the weekend, which Ms Vickers described as a lighter style of wine.
Starting at the Visitors Information Centre on both days, participants travelled from venue to venue by bus.
At each winery, guests were delighted with entertainment, wine tasting and tours of the vineyards, while meeting the vignerons and enjoying one of four courses specially prepared and presented following the slow food philosophy.

Zilzie

Zilzie
Zilzie Sales Office Suite 403, 9-11 Claremont Street, South YarraVictoria Australia 3141
Phone: +61 (0) 3 9825 2800 Fax: +61 (0) 3 9825 2899
Zilzie Winery Lot 66 Kulkyne Way KaradocVictoria Australia 3496
Phone: +61 (0) 3 5025 8100 Fax: +61 (0) 3 5025 8116

Winemaking
Zilzie has developed its own style of operation, and this is reflected in its approach to wine making. Built in 1999, the Zilzie Winery continues to introduce new and innovative techniques from Australian and international wineries.

Zilzie’s wines are made from the finest parcels of fruit sourced from select vineyards in Victoria’s North West and are matured and blended in the unique Zilzie style.

This style is created through the marriage of traditional winemaking techniques and modern technology.

A measured barrel regime and skilled blending produces approachable, fresh fruit driven wines, which capture true varietal characters and deliver unparalleled consistency and quality.
Wines

Zilzie Estate
The premium Estate label is the flagship of Zilzie Wines’ range. These wines are testament to Zilzie’s commitment to producing high quality, value wine with an emphasis on fresh fruit flavours, character and style.

The Zilzie Estate wines are made with the finest parcels of fruit sourced from select vineyards in Victoria’s Murray Darling Region, and matured and blended in the unique Zilzie Style.
The Wines produced under the Estate label include

Zilzie Chardonnay Zilzie Merlot Zilzie Shiraz Zilzie Cabernet Sauvignon

Alternatives
Zilzie has developed a reputation for producing a wide range of premium quality alternative wine varieties. These wines create their own unique sub range under the Zilzie label, and are each individually crafted in the unique Zilzie Style.

Zilzie encourages wine drinkers to step outside the square and try something different. These wines are fabulous on their own, but also match a wide variety of local and international cuisines.
The wines produced under the Alternative label include Zilzie Pinot Grigio Zilzie Viognier Zilzie Rose Zilzie Sangiovese Zilzie Tempranillo Zilzie Petit Verdot
Buloke

The BULOKE range was named after Victoria’s northern most stand of protected Buloke trees which overlook the Zilzie vineyards. Designed for everyday drinking and enjoyment, these wines represent incredible value for money, whilst still upholding the high standard they are renowned for.
The wines produced under Zilzie’s BULOKE label include

BULOKE Sauvignon
Blanc BULOKE Chardonnay BULOKE Merlot BULOKE Cabernet Merlot BULOKE Shiraz

Zilzie Forbes Family

The Forbes family has farmed Zilzie Estate since Donald and Ethel Forbes were granted a section of land just a stone’s throw from the banks of the mighty Murray River, in the early 1900s. As a tribute to their family, the Forbes have released this selection of quality wines.
The Forbes Family wines are perfectly suited to the on-premise trade, as they can be enjoyed with a multitude of food styles on a variety of occasions.

The wines produced under Zilzie’s Forbes Family label include Forbes Family Classic Dry White Forbes Family Sauvignon Blanc Forbes Family Chardonnay Forbes Family Merlot Forbes Family Cabernet Merlot Forbes Family Shiraz

Selection 23
Zilzie’s SELECTION 23 label was named after the section of land known as ‘Selection 23’, first granted to Donald and Ethel Forbes in the early 1900’s. And until now, Zilzie’s SELECTION 23 range has been strictly export only. But with the label’s growing popularity in the UK, USA and Asia, it was time for this under-the–radar winner to come home.

SELECTION 23 has the right combination of quality and value to appeal to knowledgeable customers who want a wine which offers excellent food pairing and a fresh new image.
The wines produced under Zilzie’s SELECTION 23 label include

SELECTION 23 sauvignon blanc
SELECTION 23 chardonnay
SELECTION 23 merlot
SELECTION 23 cabernet merlot
SELECTION 23 shiraz


http://zilziewines.com

Zema Estate

Zema Estate
Zema Estate Riddoch HighwayPO Box 12 COONAWARRA SA 5263
Telephone: +61 8 8736 3219Facsimile: +61 8 8736 3280

Winemaking Vintage commences in late March early April with great care taken to preserve the intense flavours throughout the winemaking process. A combination of fermentation in potters, rotary fermenters and oak develop further richness and complexity with maturation in small oak casks produce wines of deep colour, fruit richness and concentration. Zema Estate's Winemaker Greg Clayfield manages a modern winery that has been set up for small batch wine making using the very best equipment.

Greg Clayfield joined Zema Estate in March 2006 and in doing so bringing with him an impressive 29 year track record in Winemaking and Winery Management including appointments with Rouge Homme (1978-1991), Wynns Coonawarra Estate (1991-2005), numerous wine show accolades and being awarded the 1988 International Winemaker of the Year. Greg is Coonawarra born and bred and was first drawn to the world of winemaking after many years riding the school bus up and down the terra rossa strip and observing the activity and growth of the local wine industry. Greg’s enthusiasm and interest in wine saw him helping out at local wineries during vintage before going on to complete a Diploma in Oenology at Roseworthy College, South Australia in 1977.

Greg has known the Zema family since the early 1960’s and observed them establish one of Coonawarra’s most respected wineries. “To work at a winery that I have been able to watch being built from scratch and be involved with a Family that I have a long term association with and a lot of respect for presents itself as a great opportunity.” Greg said. “I was delighted when the Zema Family approached me shortly after I left my previous employment. My winemaking plans are quite simple in terms of the fact that the styles and quality are well established. Zema Estate’s traditional ‘hands on’ approach to viticulture is also highly regarded. There is a good diversity of vineyards that provide a great strategic mix ranging from the subtly cooler Cluny block at the southern end of the renowned terra rossa strip to the comparatively riper and drier Glenroy block at the northern end of Coonawarra. These are both complimented by the home block which sits right in the heart of the original John Riddoch Coonawarra Fruit Colony in Coonawarra which features great older Shiraz and Cabernet Sauvignon vines and is also the site of the winery and Cellar Door.” The Zema family is thrilled with Greg’s appointment and feels very fortunate in securing the services of someone with his passion, skills and experience.

The bottling of all Zema Estate wines is done on-site at the winery. The family has for many years operated its own bottling line however due to increasing demand this has recently changed to using a large and modern mobile bottling facility which sets up on-site on demand. Bottling times are determined by the maturation and development of the wines, with all aspects overseen by Winemaker Greg Clayfield and the family. Wine of the Week “The Zema family are among Coonawarra's quiet achievers. Without great fanfare, they produce an excellent range of red wines without too much mucking around. Family Selection is Zema's top wine and this 2004 Cabernet is an outstanding example of an Australian classic wine type. Sweet blackcurrant syrup aromas meet the nose, with hints of black olive and a floral note. Perfectly weighted cedary oak plays its part well, and the palate is ripe and complete, finishing in perfectly balanced ripe tannins”

Sauvignon Blanc
Zema Estate’s Sauvignon Blanc is fresh and crisp, with tropical flavours including passionfruit and attractive underlying citrus – lemon / lime characters. An excellent match to a range of fresh foods and dishes. The 2006 Sauvignon Blanc has SOLD OUT. Merlot
Zema Estate Merlot, with rich complex spicy plum fruit and cedar oak nose, displays classical Merlot varietal characters. Soft and approachable on release with the structure and depth that rewards cellaring.

Cluny
A blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec, this wine exhibits rich sweet fruit with oak overtones and intense complex flavours derived from the use of these four grape varieties. This wine may be enjoyed young with its full fruit flavours or allowed to develop further with bottle ageing.

Shiraz Zema Estate Shiraz is a rich robust wine with trademark Coonawarra characteristics of pepper and spicy fruit integrated with vanillan oak overtones. A well weighted wine with excellent structure that will continue to develop with bottle age.

Zema Estate Cabernet Sauvignon is a benchmark Coonawarra Cabernet, concentrated with rich blackberry and mint fruit further enhanced with well integrated oak. A well structured and balanced wine allowing further development with bottle age. http://www.zema.com.au

Zarephath

Zarephath
Zarephath 424 Moorialup Road East Porongurup Western Australia 6324
Post: PO Box 1236Albany Western Australia 6331
Telephone: +61(0)8 9853 1152 Facsimile: +61(0)8 9853 1151

Winemaking
The motto in the Zarephath vineyard is "quality through attention to detail". With the extra hands available that living in community provides, we are able to spend more quality time with each individual vine, ensuring that the balance between vegetative growth and fruit production is maintained, and that the vines are always kept in an optimum state of health. Shoot thinning and leaf plucking are employed in order to provide good sunlight penetration and ventilation in the canopy. Maintaining a balance between pests and their natural predators also helps to minimise the need for chemical sprays. But besides all this, we also "talk" with our vines, offering encouragement and expressing appreciation for the good job they are doing, not necessarily with words, but we are sure that they respond to how we feel about them, and the results speak for themselves!

Wine 2007 Riesling
Fragrant floral, peach, spicy tropical aromas. An excellent palate showing fine taut structure leading to a lingering lime, lemon citrus finish with just a hint of spice.

2006 Chardonnay
Attractive, complex nose shoowing grilled nuts with melons with some dried fruits. The wine has a lovely rich and textured mouth-feel. The palate is clean and crisp; very long at the end. Lovely melon and a range of complex fruit flavors present a delightful refinement and finesse foreshadowed by complex fruit flavours of the 2006 Little Brother Unwooded Chardonnay. Gold Medal Winner at the 2007 Qantas WA Wine Show.

2005 Pinot Noir
Bright ruby red, full bpdoed. Fresh fruity vibrant nose. The 2007 Penguin Good Australian Wine Guide gives this wine 4 glasses while describing "Red-glare cherries, Asian spice, dry forest undergrowth" with "intnense cherry-like flovour" and "fleshy texture." This is a wine that shows why the Porongurup area is becoming famous for its distinctive Pinots.

2003 Shiraz Ruby red with scarlet hue. Developed, lively nose with a hint of spicy berry accents behind ripe plum. Beautifully rounded and juicy mid-palate. Spicy plum fruit and French oak are integrated and balanced. Medium grain tannin and acid - good length.

2003 Cabernet Sauvignon
Well integrated nose showing cassies berries and quality French oak with some slight leathery/savoury characters adding complexity. Very even and balanced palate. Everything is harmonised. Cassis fruit and spicy plum flavours evident with a hint of cherry and dark chocolate giving way to French oakZema Estate Cabernet Sauvignon is a benchmark Coonawarra Cabernet, concentrated with rich blackberry and mint fruit further enhanced with well integrated oak. A well structured and balanced wine allowing further development with bottle age.

ZAREPHATH HERITAGE RELEASE:
2001 Cabernet SauvignonInky fruit displaying classic blackberry flavours with a slight savoury edge. Persistent finish in fine tannins, background oak, and he lingerinng flavours of earthy cabernet fruit. James Halliday picked this one for its long cellaring potential, recommending that it be cellared for later enjoyment. We've had the occassional celebratory bottle and reckon that we'ed better give you a chance at the few remaining bottles before they are all gone.

LITTLE BROTHER
2006 Little Brother Unwooded Chardonnay
Lovely nose, comprising peach and honey, spicy citrus aromas. Beautiful aromatic structure showcasing fresh fruit salad, and a touch of Turkish Delight on the mid-palate. An elegant, smooth lingering finish.

Little Brother Late Harvest RieslingFloral and citrus fruit aromas, with honey dew and rock melon flavours on the palate, and a smooth, sweet finish.

2004 Little Brother Cabernet Merlot
Rich cabernet nose showing cassis fruit and light vanilla oak, with a well balanced palate of juicy berries, plums, cabernet tannins, merlot fleshiness, and dusty oak.

FROM THE CELLAR:
2000 Riesling: Ripe floral and intense lychee aromas. with fresh lime and passionfruit flavours, herbal notes and a clean, lingering finish.

2000 Pinot Noir: Early tasting notes for this wine said: “Full rich palate combining ripe strawberry, cherry and confectionary characters with dusty, spicy French oak. Lovely nutty, slightly charred characters also evident. Creamy mid-palate with great persistence of flavour. What was evident then has continued to integrate and mature. The wine is a fine example of a light cool climate aged pinot: pleasant to the nose, smooth and fruit filled.

2000 Cabernet Sauvignon: Intense blackberry and raspberry fruit aromas, combined with sweet dusty oak. A medium bodied wine with earthy fruit, sweet dusty oak, and fine grain tannins.

http://www.zarephathwines.com

Yering Station

Yering Station
Yering Station38 Melba HwyYarra Glen 3775 Victoria, Australia
Telephone: +61 3 9730 0100 Facsimile: +61 3 9739 0135

Winemaking
Depending on the season, harvest at Yering Station begins around late February / early March and is a bustling, exciting time of year in the vineyards and the winery. Fruit arrives freshly picked in the cool of morning and is handled before the heat of the day to ensure optimum flavour is preserved.

Depending on its destination, fruit will either go straight through the crusher de-stemmer, or be loaded into one of two air bag presses for a highly controlled and gentle extraction of juice.
Sometimes particular varieties such as Pinot Noir and Shiraz will be pumped directly into open tank fermenters for the delicate treatment of whole bunch pressing. White and red wines are treated differently once de-stemming has occured.

White wine making
White wines, including Yering Station Sauvignon Blanc, Marsanne, Viognier, Roussanne, Pinot Gris and Chardonnay are placed immediately in the press for extraction of juice and removal from skins. White wines are then stabalised in stainless steel, temperature controlled vats before movement to oak occurs. All juice spends some period in French oak barriques, from a minimum of one month for the Sauvignon Blanc, to eight months for the Chardonnay. The use of French oak helps to impart flavour and gives an added dimension and character to the wine.

The choice of 100% French oak at Yering Station is made for its gentle flavours which complements the more delicate, cool climate, Yarra Valley fruit. A carefully balanced percentage of slightly aged and new oak, combined with a blend of wild and cultured yeast are trademarks of Chief Winemaker Tom Carson's exacting expertise and sharp instinct when it comes to winemaking.

Rosé making
The winemaking team is renowned for its Pinot Noir Rosé E.D (Extra Dry) first released in 1997. Undergoing 12-24 hours of skin contact in an open fermenter, the Pinot Noir Rosé gains a soft pink, salmon colour. The wine then spends a short period of less than one month in older oak with around 30% undergoing malolactic fermentation to gain richness on the palate.

Red wine making
The Yarra Valley is internationally acclaimed for its Pinot Noir; and Chief Winemaker Tom Carson’s particular passion for the variety is only furthered by his great belief in its potential in this region. Much of the Pinot Noir is whole bunch pressed in stainless steel, temperature controlled, open tank fermenters. Foot stomping is an age-old technique still employed at Yering Station for its uniquely gentle extraction of juice and flavour. A percentage of the Pinot Noir will be wild yeast fermented to gain further complexity in the wine, rather than using a more predictable, cultured yeast. As the fermentation begins to gain momentum, a cap of skins and solids forms above the juice. This cap contains much of the flavour and elements necessary to produce exceptional Pinot Noir and each tank is hand-plunged three times daily during fermentation to enhance the final quality of the wine. The finishing touch in Pinot Noir making at Yering Station is aging in French oak barriques, a portion of which is always brand new.Other reds such as the Shiraz Viognier, Merlot and Cabernet Sauvignon are made in a similar way. However a combination of roto-fermentation and open tank fermentation is employed. As seen in the winemakers notes, the art of Shiraz Viognier making is a process the wine making team continue to refine and enjoy each vintage. With co-fermentation of Viognier skins and Shiraz berries (picked within a similar time frame), the extraction of aromatics, colour and flavour profile makes for a wonderful resulting wine in both the estate and the Reserve wines. Italian descendants; Sangiovese and Nebbiolo , are also produced at Yering Station.

Once the winemaking team feels the wines (red or white) have spent the required amount of time in oak, the wines will be removed from barrel to be temperature stabalised in a stainless-steel vat. Following this, wines are then fined, filtered and prepared for bottling. After bottling, all our wines spend a short time settling in bottle prior to being released into the market.

Sparkling wine making
An exciting component of Yering Station is the Yarrabank sparkling wine. Made in the Traditional Method, Yarrabank is now recognised as one of Australia’s top sparkling wine labels. Signed as a joint venture in 1996 between Yering Station and the Champagne House Devaux, the Yarrabank partnership combines the best in knowledge and expertise with the exceptional quality of our cool climate vineyards. Each year winemakers from Devaux travel to Australia to assist with assemblage, whilst Yering Station winemakers continue to travel to Champagne for September vintage to gain long established sparkling wine education and understanding.

Wines
Yarrabank Cuvee 2003
Yarrabank Late Disgorged 1999
Yarrabank Creme de Cuvee N.V.
French Champagne - Devaux Grande Reserve Brut N.V.
French Champagne - Devaux Blanc de Blanc N.V.
French Champagne - Devaux Cuvee D N.V.

2007 Mr Frog Chardonnay
2007 Mr Frog Pinot Noir
2004 Mr Frog Cabernet Shiraz

2006 Yering Station Sauvignon Blanc
2006 Yering Station Pinot Gris
2006 Yering Station M.V.R. Marsanne Viognier Roussanne
2006 Yering Station Chardonnay
2007 Yering Station Rose

2006 Yering Station Pinot Noir
2005 Yering Station Nebbiolo
2005 Yering Station Sangiovese
2006 Yering Station Shiraz Viognier
2007 Yering Station Merlot
2005 Yering Station Cabernet Sauvignon

2005 Yering Station Pinot Gris Late Harvest
2004 Yering Station Fortified Shiraz

2005 Yering Station Reserve Chardonnay
2005 Yering Station Reserve Pinot Noir
2005 Yering Station Reserve Shiraz Viognier
http://www.yering.com

Yarra Burn

Yarra Burn
Yarra BurnReynell Road, REYNELLA, SA 5161
Fax: +61 8 8392 2202 Telephone: +61883922222

Winemaking
Wine is a popular modern beverage and it has been produced for centuries in many parts of the world. Today the grape vine is cultivated for wine production in more locations and conditions than at any other time in history. The variables involved in its production are numerous and have now been researched and refined to a very high level. But despite the march of science, there are some universal principles that are the same today as they were centuries ago.

Crushing
Following harvest, grapes are taken to the winery where they are de-stemmed, crushed and pressed. Depending on the style of wine to be made, different techniques are employed to manage the amount of contact between grape skins, flesh and juice. Generally speaking, skin contact is essential for red wine making and the grape juice is fermented with the skins and then pressed to separate the skins from the wine, whereas only few white wines benefit from a period of skin contact before fermentation.

Fermentation
Every wine relies on the basic act of fermentation which involves the conversion of sugar, released from the grape juice in the form of glucose and fructose, to alcohol. Yeast is the agent of fermentation and these tiny creatures process the natural grape sugars, producing aroma and flavour compounds, alcohol, gas (carbon dioxide) and heat.

Some winemakers select specific dried yeasts and others prefer to rely on naturally occurring yeasts found on grape skins and winery surfaces for fermentation. Although the simple act of fermentation is the same, the choice of yeast, ambient or selected, can have a significant impact on the character of the finished wine.

The control of heat produced during fermentation through temperature-controlled tanks is one of the most significant advances of modern winemaking, enabling the winemaker to have a more regulated environment within which to direct the duration and intensity of fermentation. The size and type of fermentation vessel is also important as it determines the volume to surface area ratio of the fermenting wine and the accommodating tank (or barrel), and therefore the influence it may have on the finished wine. Sizes range from small buckets to large tanks holding millions of litres and fermentation vessels can be variously made of oak, concrete, stone, glass, clay, synthetics or stainless steel.

Racking
Following the fermentation process, when all the sugar has been converted to alcohol, the yeast cells die out. These dead yeast cells, or lees, are separated from the liquid in a process known as racking. Red wines also need to be separated from the skins following fermentation by pressing.

Bottling
Once fermentation is finished wines are prepared for bottling. Some wines are bottled very soon after fermentation and others are matured for a period of time, usually in oak barrels.

Bottling is an important part of the winemaking process and precision is the key. A lot of hard work and careful winemaking can all be compromised at the point of bottling. Immediately before bottling most wines are subjected to a thorough laboratory analysis to ensure it is ready. Once in bottle the winemaking process has finished but each wine continues to change and evolve. This process is known as bottle-aging. This is the final frontier for researchers as the processes that occur in bottle are incredibly complex.

Wine
Amberley Estate Banrock Station Barossa Valley Estate Bay of Fires Berri Estates Brookland Valley Chateau Reynella Emu Wines GoundreyHardys Houghton Kellys Revenge Knife & Fork Leasingham Moondah Brook Omni Redman Renmano Stanley Wines Starvedog Lane Stonehaven Tintara Yarra Burn Renmano http://www.hardywines.com.au

Yalumba

Yalumba
Yalumba Eden Valley Road Angaston SA 5353 Australia
PO Box 10Angaston SA 5353 Australia

Wine RoomMon-Sun: 10am-5pmPublic Holidays: 10am-5pm
Closed: Christmas Day, New Year's Day, Boxing Day and Good Friday
Tel: +61 8 8561 3200
Fax: +61 8 8561 3465

wine making and wine

Cabernet Sauvignon Shiraz 2001
The 2000/2001 growing season was near to perfect with much needed winter and spring rains filling the soils and the vines beginning their growth in near perfect conditions. Flowering was even and was followed with a warm and dry ripening period.

Dense inky red in colour the nose is full of deep red fruits, spices and cloves with rich chocolates and concentrated sweet licorice all enveloped in creamy oak aromas. The palate is big and rich with sweet plummy fruit. The initial impact of plums, anise and sweetness continues to linger on and on. Like all The Reserves this is a wine built with structure and finishing with mouthfuls of long fine grained tannins.

Sourced primarily from the Eden Valley region from mature vines producing yields generally between 2 and 5 tonnes per hectare of intensely flavoured fruit. Soil types vary from red-brown earth over red clay to sandy loam over clay.

All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters. Indigenous or 'wild' yeasts, naturally present on the grape skins were allowed to complete the fermentation. These 'wild' ferments have helped contribute to the individual complexities of the wine, creating richness and fine textures.

The Octavius
Yalumba The Octavius has established a reputation as one of Australia's icon Shiraz wines, an amazing feat considering the first release was the 1990 vintage. In addition to being sourced from a number of very old vineyards in the Barossa, The Octavius is matured in American oak 'octaves' of 90 litres capacity. It is the only red wine in the world that is matured in such small barrels. The secret of the wine not becoming overpowered by the oak lies in the wood which is seasoned at Yalumba's own on-site cooperage for eight years before the octaves are crafted. Yalumba is one of a select few wineries in the world who boast their own coopers practising the ancient craft of barrel making.

The SignatureBeginning with the 1962 vintage, The Signature wines of Yalumba have saluted the very best of the vintage. They also have acknowledged the skills and dedicated service of people who have enhanced the traditions and culture of Yalumba. The Cabernet Sauvignon/Shiraz blend is a distinctively Australian style, and The Signature has set the benchmark for this iconic style, drawing heavily on Yalumba's great Barossa resource of Cabernet Sauvignon and Shiraz vineyards. Deep and intense, the wine displays full palate weight with powerful fruit and soft American oak which was hand-coopered at Yalumba - a wine made for longevity, very much The Signature style. Winestate 40 years of The Signature tasting. List of signatories.

The Menzies
Since its inaugural vintage in 1987, The Menzies, named after Sir Robert Menzies, politician and red wine enthusiast, has continued to grow in stature and quality. Cabernet Sauvignon grapes used for The Menzies are estate grown at Yalumba's Coonawarra vineyard, an exceptional site in the heart of Coonawarra's legendary terra rossa strip.

The VirgiliusYalumba 'The Virgilius' Eden Valley Viognier is one of Yalumba's most distinguished white wines and our premium Viognier offering. With more than 26 years of experience with this variety, Yalumba today is one of the most influential producers of viognier in the world. Clones: a chapter in Yalumba's viognier journey. Late 2005 saw the beginning of the planting of the first viognier clonal selections that had been propagating in the Yalumba Vine Nursery in the Barossa. Eight different clones were planted on the south eastern park of the Yalumba Eden Valley vineyard - the "Virgilius Vineyard" on Flaxmann Valley Road. This represents the most clonally diverse planting of viognier in Australia. Although it will be some years before these vines are able to produce grapes, and more years again before they are of suitable standard to go in The Virgilius blend, this is the next exciting stage in the Yalumba viognier journey.

The Reserve Bins
In 1974, Yalumba created an outstanding Cabernet & Shiraz blend known simply as FDR1A. The wine soon became a legend in winemaking circles, appreciated both for its fruit expression and restrained power.

Mawson's One of Australia's finest explorers, Sir Douglas Mawson inspired the world with his courage and heroic feats. Yalumba was proud to be a sponsor of Mawson's pioneering Antarctic expeditions in 1911-14. In honour of the winery's historic association with this great Australian hero, Yalumba has released Mawson's, a rich and complex wine displaying generous ripe berry flavours complemented by spicy French oak.

Organic
As part of its ongoing commitment to environmental management, Yalumba has introduced three new wines which have been made from organically grown grapes. All grapes were selected from two South Australian vineyards which have been certified by the Soil Association of the UK and NASAA Australia as approved organic producers. Small quantities of Viognier and Shiraz were produced from the Barich family vineyard in Loxton and a Shiraz from the vineyard of Adrian Strachan in McLaren Vale.

Hand Picked Series Using only the best Barossa hand picked fruit, the Yalumba Shiraz Viognier, Yalumba Tri-centenary Old Vine Grenache and Yalumba Eden Valley Riesling are all unique in style and rich in concentrated fruit flavour.

Barossa Eden
For more than 150 years Yalumba has been a vital part of the Barossa, making wines that reflect the best of the region. These wines are no exception. Sourced from the heart of the Barossa region in South Australia, these fine wines reflect Yalumba's dedication to creating wines with regional character, varietal flavour and individual personality.

Barossa For more than 150 years Yalumba has been a vital part of the Barossa, making wines that reflect the best of the region. These wines are no exception. Sourced from the heart of the Barossa region in South Australia, these fine wines reflect Yalumba's dedication to creating wines with regional character, varietal flavour and individual personality.

Galway Vintage Traditional Shiraz 2006
Since the 1940s Yalumba has been producing premium red wine under the Galway name. This release celebrates 60 years of Galway and offers both intense Shiraz flavours and complex American oak barrel characters Christobel's CDWChristobel Hill Smith was an integral part of the personality of Yalumba for over 60 years. Her vitality and charm bewitched all those around her. This is a dashing, lively, crisp blend, and is reminiscent of its namesake, Christobel.

Y Series (Australia)
The Yalumba Y Series of varietal wines express the lively personality and colourful 150-year history of the Hill Smith family of Yalumba, Australia's oldest family owned winery. These are fresh and flavoursome fruit-driven wine styles of quality and consistency, highlighting the true regional character of South Australia's most renowned viticultural areas and confirming Yalumba's reputation as Australia's finest independent winemaker.

Y Series (Export)
The Yalumba Y Series of varietal wines express the lively personality and colourful 150-year history of the Hill Smith family of Yalumba, Australia's oldest family owned winery. These are fresh and flavoursome fruit-driven wine styles of quality and consistency, highlighting the true regional character of South Australia's most renowned viticultural areas and confirming Yalumba's reputation as Australia's finest independent winemaker.

D Black Cuvée
The Yalumba D house style is first determined in the vineyard. Each vintage, small parcels of exceptional grapes are selected for each wine to accurately reflect individual terroir characteristics and form the desired structure, flavour and aroma profile.

Museum Reserve
Samuel Smith, founder of Yalumba, first began making wines at his Angaston winery almost 150 years ago and the production of fortified wines has long been part of that history. Today, Yalumba maintains its reputation for premium quality fortified wines by occasionally releasing very small parcels of show reserve stocks.

V de Vie
The term Eau de Vie literally translates to ‘Water of Life’ and originated in France. This clear brandy or distilled, fermented fruit juice reflects the early origins of distillation which were first explored in the pursuit of remedies to varied ailments. It soon found a new purpose as a beverage to be enjoyed rather than a medicinal aide. Today it is a rare and special spirit made around the world in small quantities from selected fruits.
http://www.yalumba.com

Yabby Lake
Yabby Lake Level 4206 Bourke St Melbourne VIC 3000 Telephone: +61 3 9251 5375 Facsimile: +61 3 9639 1540
Winemaking and wine

Pinot Noir 2005
The 2005 Pinot Noir is a blend of MV6, Pommard and 115 Clones. MV6 and Pommard are chosen for their structure and complexity whilst 115 is selected for the layers of elegance it imparts on the final blend.

The fruit was hand picked, destemmed and gently crushed into open fermenters for a 3-4 days cold soak. After yeast inoculation the temperature of fermentation peaked at 32ºc during which time the must was plunged up to 3 times per day. The wine was pressed after seven days post ferment maceration into barrel (33% new Troncais and Allier barriques) for Malo lactic fermentation and ageing. It was racked once in the spring and once after the following vintage for bottling.

This wine exhibits a great depth of colour. Ripe plums, dark berries and spice with nuances of oak contribute to the distinctive aromas of this wine. The palate displays flavours of blackberries and cherries complimented by subtle oak. The wine has excellent weight and balance with lush rich flavours. The well integrated oak and acid are balanced by a sweet middle palate and a lingering finish. This Pinot Noir will age gracefully for up to seven years under ideal storage conditions.

Pinot Noir Technical Details: Growing Region Mornington Peninsula Grape Variety Pinot Noir 100% Alcohol 14% Acidity 6.5 g/l pH 3.42 Aging 13 months in French oak
Chardonnay 2005The 2005 Yabby Lake Chardonnay is a blend of six clones (I10V1, P58, Mendoza, Dijon 76, 95 & 96). It exhibits a distinctive style reflecting the warm vineyard site and skill of the winemakers.

The fruit was hand selected and gently whole bunch pressed in small batches before it was left to settle overnight. The partially clarified juice was then pumped into barrels for fermentation. French oak barrels were used from the Voges and Allier regions (33% new). Fermentation lasted up to three weeks. The barrels were then stirred every second week for seven months. The wine was aged on yeast lees for 10 months and then racked, blended and bottled in February 2006.
Green straw in colour the wine displays citrus, melon and peach aromas combined with yeast influences and a subtle hint of oak. The palate is dominated by citrus flavours that are complimented with subtle oak, yeast and honey. The wine is elegantly structured with a medium body and a persistent crisp finish. An ideal compliment to food, this wine will age gracefully for up to five years under ideal storage conditions.

Chardonnay Technical Details: Growing Region Mornington Peninsula Grape Variety Chardonnay 100% Alcohol 13.5% Acidity 7.1g/l pH 3.14 Aging 10 months in French oak http://www.yabbylake.com

Woody Nook

Woody Nook
Woody Nook Irvine's Fine Wines, 81 Burgess Road,Forster, NSW 2428.
Contact: Steve IrvineTel: 02 4952 4695

Winemaker's Notes

Cabernet sauvignon 2004A total of 10.49 tonnes of fruit were hand-picked on the estate at a Baumé of 14.2° on the 27th and 31st, transported directly to the winery, crushed and placed in open fermenters. At this stage the grape acid was adjusted and inoculated with yeast. For the following six days the crushed grapes were hand plunged and temperature controlled. The "must" (skins and wine) was then pressed and pumped to stainless steel tanks to allow secondary or "malolactic" fermentation to take place. At the completion of this process, the wine was racked to French oak barriques for eighteen months of maturation. After minimum filtration, the Cabernet Sauvignon was bottled at the winery in February 2006. 634 cases were produced.

Shiraz 20036.27 tonnes of shiraz grapes were picked by hand at the Woody Nook vineyard at a Baumé of 14° in March 2003, the same day seeing them begin their illustrious journey, first into the open fermenters for several days of plunging, followed by several more in stainless steel tanks for malolactic fermentation. Shiraz is matured in American oak barrels at Woody Nook and remains in them for 18-24 months. 493 cases were bottled in February 2005.

Merlot 2004Our merlot grapes were picked on the 27th February, 2004 at a Baumé of 12.5° and as with our full-bodied reds, plunged three times a day for six days with their temperature controlled before being pressed and transferred to tanks for their second or "malolactic" fermentation. Woody Nook's Merlot is racked in 225 litre French oak barrels for two years. Our 2004 vintage was bottled in February 2006 after a brief filtration process. 198 cases were produced.

Killdog Creek Cabernet Merlot 2005

Cabernet Sauvignon and Merlot grapes used in this blend were picked on the estate on March 17 and 23, 2005 at a Baumé of 13.2° and 14.25° respectively. They were both plunged in open fermenters for several days, followed by several more in stainless steel tanks for malolactic fermentation. French oak barriques were used for their maturation over a two year period and then, after blending 70%:30%, just 123 cases were bottled in February 2007.

Wine
Cabernet Sauvignon 2004
This magnificent, full bodied wine is complex with a nose which conveys an abundance of chocolate and blackcurrant with a hint of oriental spices. The palate is well-balanced with sweet fruit up front and soft mouth-filling tannins. Shiraz 2003 A firmly structured wine exhibiting a tinge of violets and spicy white pepper characteristics on the nose, which carry over to the palate, enhanced by fresh dark berry fruits and sweet vanillin oak. Enjoy now or be rewarded by cellaring for 6-8 years. Merlot 2004 This wine shows excellent colour and bouquet and has a depth of fruit with wood overtones. The palate has good structure and complexity, yet is still very soft with good acid balance. A very versatile wine. Killdog Creek Cabernet Merlot 2005 This 70% Cabernet Sauvignon and 30% Merlot blend is packed with ripe, dark cherry fruit, exhibiting violets and toasty oak on the nose. It has an appealing savoury flair with liquorice and blackcurrant flavours on the palate. http://www.woodynook.com.au

Woodstock

Woodstock

Woodstock Contact Details
Woodstock Winery & CoteriePO Box 150McLaren Vale SA 5171
Douglas Gully RoadMcLaren Flat SA 5171
T: +61 (0)8 8383 0156F: +61 (0)8 8383 0437

Winemaking and wine

Woodstock Riesling
The term “Rhine Riesling” was used in Australia until the mid 1990s when international agreements forbid the term “Rhine” for wines outside the Rhine Valley in Germany. Until then “Riesling” was a generic Australian term for a white wine style, dry, crisp and unoaked. Nowadays the term “Riesling” on a wine label must refer to the grape variety, not the generic style.

Woodstock Riesling is made only from Riesling grapes grown at Woodstock, McLaren Flat on sandy soils. The generous grape flavours are captured early while they still hold crisp natural acid, before they fully ripen. Below baume levels of 11.5º, Woodstock Rieslings retain a lively “lime juice” flavour that persists in the finished wine.

Only the free-run juice is used for Woodstock Riesling, to capture the very best flavours of this noble variety. Citrus and floral aromas followed by generous flavour and length with a crisp finish can be expected from Woodstock Rieslings. Chilled Rieslings can match up with many fish preparations.

As Rieslings age, they become more flavoursome and more enjoyable alone, without food. They can continue to develop flavour for over ten years with careful (cool) cellaring.
Young Riesling can also make a refreshing long drink in the summer. Mix it with soda water like the Austrians do in Vienna and make a “spritzer"

Food suggestion: Lightly battered, fresh South Australian King George Whiting served with tossed salad and chilled Woodstock Riesling, is a great combination. Woodstock Semillon Sauvignon BlancThe clone of Semillon vines grown at Woodstock create tropical fruit flavours, more expected of Sauvignon Blanc.

The grapes are harvested when these tropical flavours peak. Choice of yeast and winemaking methods enhance these tropical flavours.

The proportion of Sauvignon Blanc added varies between vintages, approximately 10% to 30%. Woodstock Five Feet Viognier RieslingThe name “Five Feet” refers to the original stocks in the town of Woodstock, England, which have five leg holes to hold “Five Feet”.

Viognier is the dominant variety in this “red drinker’s white”.
An ancestor of Vitis vinifera, Viognier has the tannin structure of some red wines. Woodstock Five Feet Viognier Riesling shows big mouth feel and zesty tightness.
The big, ripe Viognier flavours are balanced with other varieties to add finesse to the bold Viognier characters.

Check vintage specific tasting notes for more information.
Food suggestion: Roast lamb, mint peas and all the trimmings.
Woodstock ChardonnayWoodstock Chardonnays are made to grow in flavour with bottle aging. Made mostly from McLaren Vale and sometimes including Limestone Coast grapes which are low cropping for maximum flavour.

Partial barrel fermentation, partial second fermentation (malo-lactic) and some new oak techniques are used to introduce complexity.
In youth, Woodstock Chardonnays appear subtle and fruit driven with some underlying complexity. With cellaring, the palate grows to reveal a complex, lingering array of flavours. All derived from fruit, oak and yeast and all growing with maturation to reveal the secondary “food-like” flavours intended. The integrated oak is subtle but persistent and soft.

Woodstock Chardonnays are usually at their best about two to four years after bottling. At this age they are best served cool, not cold so the mouth filling flavours can show their best.
Food suggestion: A serving suggestion is the smoked chicken stack.

Chardonnay matches well with chicken, white meat and vegetarian dishes.
Woodstock RoséThe fresh raspberry and cherry aromas of Grenache are captured in Woodstock Rosé. The crushed grapes are cold soaked to break down the flesh, then drained from the red skins and fermented like a white wine.
The ferment is stopped with refrigeration leaving some natural sweetness.
Woodstock Rosé is deeper in colour, aroma and flavour than most classic Rosé styles, with the fleshy flavours of Grenache.

Woodstock GrenacheGrown on old bush vines at Woodstock, McLaren Flat the Grenache is always ripe and generous. The fruit flavour is simple and “sweet”, without new oak and without added tannin. Usually, about ten percent Shiraz is added, to soften and balance the Grenache. Woodstock Grenache is usually at its best two to four years after bottling, while the youthful flavours mellow.

Food suggestion: The simple berry fruits and lively flavours of youthful tart Grenache can be a delightful drink with pasta dishes or try it lightly chilled over a lazy summer lunch.

Woodstock Five Feet Cabernet ShirazThe name 'Five Feet' refers to the original wooden stocks in the town Woodstock, England which have five leg holes, to hold 'Five Feet'.

Woodstock Five Feet Cabernet Shiraz blends up to five varieties with Cabernet Sauvignon predominant. Other varieties that compliment Cabernet Sauvignon are; Malbec, Petit Verdot, Merlot and Shiraz. Proportions of these varieties vary with vintage.

These varieties are sourced mainly from Wirrega Vineyards , Limestone Coast and Angas Vineyards at Langhorne Creek with some Cabernet Sauvignon from Woodstock, McLaren Flat.
The noble Cabernet Sauvignon is the backbone of this blend with attractive leafy, sometimes herbal aromas and ample tannin structure. Langhorne Creek Malbec offers unlikely menthol–like characters which compliment the Cabernet Sauvignon surprisingly well.

Petit Verdot is a rising star of Australian red varietals. It sits somewhere between Shiraz and Cabernet Sauvignon, but is not quite like either. Petit Verdot shows an aromatic violet aroma which comes back on the aftertaste as a lingering “sweetness”, calling to be tasted again.
Merlot offers the well-known ability to enhance Cabernet Sauvignon and to stand up as a serious red wine on its own.

Big, generous Shiraz can round off the edges and add some richness to the blend.
The firm, angular tannin structure of Cabernet Sauvignon and sometimes Petit Verdot and Merlot are balanced by the soft, round mouth-feel of Malbec and the body of Shiraz.
Although the blend sounds complicated, the name is simple, “Five Feet”. It can be cellared confidently for six to eight years from bottling, but is enjoyable as a younger wine with all these varietal flavours mingling and enhancing each other’s virtues.

Food suggestion: Woodstock’s recommended food to match the "Five Feet" is the Antipasto Encroute. This spectacular layered bread is simple to make at home then take out for picnics with a bottle or two of Woodstock Five Feet. Woodstock Cabernet SauvignonMcLaren Vale has enough warmth and sunshine to consistently fully ripen Cabernet Sauvignon. Persistent “chocolatey” flavours are characteristic and often enhanced by a “mint” character perhaps associated with abundant eucalypt trees surrounding the Woodstock vineyard at McLaren Flat.
The small Cabernet Sauvignon berries yield an intense dark wine which is barrel aged for about two years to soften the firm tannins. After cellaring, the classic leafy Cabernet Sauvignon flavours can change to “tobacco” or “cigar box” characters.

Sometimes a small portion of Limestone Coast or Langhorne Creek Cabernet Sauvignon is added to boost these varietal characters. However the rich middle palate flavour of McLaren Vale Cabernet Sauvignon is the essence of this wine.
Woodstock Cabernet Sauvignon can be enjoyed young or cellared for up to ten years after bottling for complexity.

Food suggestion: Woodstock Cabernet Sauvignon can be confidently served with many foods especially red meats or cheeses. One suggestion is the medallions of beef with cabernet grape jam and onion glaze.

Woodstock Shiraz CabernetThis Shiraz dominant blend rewards barrel maturation time with generous, mouth-filling flavours and textures. In some vintages, we may add small portions of other varieties to maintain this consistent, robust, yet soft style
Woodstock ShirazFrom humble beginnings as a full-bodied McLaren Vale Shiraz with generous ripe, earthy flavours, the Woodstock Shiraz has grown to incorporate the intense spice of Limestone Coast and the plums of Langhorne Creek.

Nothing was lost in the transition. In fact the depth and breadth of flavour grew as the vineyards matured.

Although aged in small oak, only a small portion are new barrels. This allows strong varietal expression complimented with toasty oak flavours, while the wine gains traditional barrel maturation.

McLaren Vale, Limestone Coast and Langhorne Creek consistently ripen all red varieties, especially Shiraz. Modest yields and healthy vines ensure baume levels achieve 14º easily and more if required.

Woodstock Shiraz is usually harvested between 13.5º and 15º Baume, but flavour is the key in deciding harvest dates.

Bottled Australian sunshine, with generous mouth-filling flavour and balance between the astringency of acids and natural tannins, and the sweetness of ripe Shiraz grapes.
Very drinkable as a young wine. Age will help soften and build the flavours for up to ten years after bottling with careful cellaring.

Matching Food Suggestion> Woodstock Shiraz drinks well with another bottle, but food can be good also. One suggestion is this goats curd and tomato tartlet.

Pastry tartlet filled with goats curd, basil and slow roasted Roma tomatoes with “basil oils” and parmesan shards. To make “basil oils” combine olive oil with fresh green basil and repeat with purple basil. Woodstock "The Stocks" ShirazThis is Woodstock’s finest red wine from each vintage, sourced from ancient Shiraz vines at Woodstock, McLaren Flat.

The century old vines yield modest, ripe crops packed with intense richness and leathery flavours. Wine for the “The Stocks” is given the best treatment. Picked at optimum ripeness, fermented in small vessels and in new oak, and carefully monitored through winemaking.
Only the best barrels are chosen for this flagship red wine from Woodstock.

“The Stocks” Shiraz usually benefits from “breathing” before serving, both as a young wine and after cellaring. “Breathing” will enhance colour and fruit characters of a younger wine.
“The Stocks” Shiraz wines have enough flavour and natural preservatives to cellar well for up to twelve years. The enjoyable fruit and oak flavours start to mingle and evolve secondary flavours after six years of careful cellaring. As a mature wine, the bottle should be stood for an hour or two after selection from the cellar, before carefully decanting to remove any sediment that deposits with age. “Breathing” after decanting will help the older wine focus its individual character and to show its best. This may sound like a hassle, but it can certainly be worth the effort.

Food suggestion: A wine of this flavour and intensity is almost a meal on its own, and will stand up well in the company of rich, red meat preparations. Savour the lingering flavours after the main course and before dessert, perhaps with a cheese selection.

Woodstock Botrytis Sweet White
Botrytis cinera or “Noble Rot” is a fungus that grows on fruit. In cool, moist, autumn conditions, the botrytis can attack white grapes, turning them pink and making them shrivel, becoming sweeter. Chenin Blanc, Riesling, Semillon and sometimes White Frontignac varieties are used, depending on which grapes actually get the botrytis infection.
The grape flavours change to “apricot” and “marmalade” characters, and natural acidity intensifies during this process.
Woodstock Botrytis Sweet White is harvested as the berries turn pink and start to shrivel, when natural sweetness is very high (18 to 22°Baume). Yeast is added to the crushed grapes and left to start fermentation and natural separation. Bubbles given off lift grape particles to a floating upper layer, while the clear golden liquid ferments below. After four to seven days, this golden liquid is drained away to be finished, filtered and bottled as Botrytis Sweet White.
Partial fermentation on skins extract those “marmalade” flavours and some grape tannins which help balance the luscious sweetness. With bottle aging, these luscious flavours evolve into “peaches and cream” and then “butterscotch” six to ten years from bottling. Although very sweet at first, the natural acid and tannin astringency balances the sweetness to finish with a clean and lingering flavour.

Woodstock Vintage Fortified
Woodstock makes vintage “ports” or “fortifieds” about every ten years. The 1984, 1994 and 2005 vintages were generous in quality and sweetness, so were ideal for this style. The 1984 and 1994 were bottled before news of the international trade agreements prohibiting use of the name “Port” outside Portugal.
The 2005 is a fortified, McLaren Vale Shiraz made in the traditional Australian VP style. Big, ripe and flavoursome. Ideal for cellaring for 20 years or more.

The Woodstock 1994 is a blend of Grenache and Shiraz, unlike most which tend to be straight Shiraz. Dryer than most Australian styles with some tannin and varietal complexity, the Woodstock 1994 Vintage Port 375 mL makes a tasty partner to an after-dinner cheese plate.

Woodstock Very Old Fortified
International trade agreements will prohibit the term “Port” and debate is raging over “Tawny” for those styles made outside of Portugal, hence the term “Very Old Fortified”. Doug Collett made many fine fortified McLaren Vale Grenache and Shiraz wines which he stored away in small oak barrels.

Each year five percent is lost to evaporation from each barrel. Both alcohol and water evaporate, but the sweetness flavours remain.

The Woodstock Very Old Fortified is around twenty years old at bottling.
The flavours are concentrated and the red colour has mostly oxidised away to a true “tawny” colour after two decades in barrel.

Sip after dinner and see how long the aftertaste lingers. Woodstock Very Old Fortified matches well with coffee, a smoke and a good yarn. Woodstock MuscatVery ripe McLaren Vale Red and White Frontignac are fortified with pure grape spirit “on skins” just after fermentation starts. The luscious natural sugars and intense muscat flavours are best captured and preserved this way. The fortified skins are then pressed, the wine filtered and then aged in oak.
Woodstock Muscat has an average age of five years at bottling, and a blend of old with younger muscats gives the best balance of flavours.

An intensely flavoured, lusciously sweet fortified wine that can replace dessert or match up with chocolate for a decadent dose of sweetness.

Woodstock Muscat keeps well in the bottle, but does not really benefit from bottle age.
http://www.woodstockwine.com.au

Wolf Blass

Wolf Blass
Wolf Blass Foster's Wine Estates AustraliaGPO Box 753FMelbourne Victoria 3001Contact Wolf Blass Australia
winemakingsparkling winesThere are four basic processes involved in the manufacture of sparkling wines. 1. Méthode Champenoise. 2. Transfer system. 3. Charmat. 4. Carbonation.
There are three general groups of grapes used to make sparkling wine: 1. Pinot Meunier, Pinot Blanc, Sultana and Trebbiano. These produce delicate fruit styles that require high acid. Generally they are early maturing wines that are not generally given any wood treatment in the base wine. 2. Pinot Noir and Ondenc. Naturally high in acid, richly flavoured with a neutral bouquet. Base wines are often aged in wood. Bottle maturation can be for three or more years . 3. Chardonnay and Semillon. High natural acid and a light perfumed bouquet. The base wines are sometimes given wood ageing and have a medium body.
1. Méthode Champenoise This is the traditional process for the making of champagne. Méthode Champenoise is an involved and labour intensive process which accounts for higher prices for these wines.

A base wine is made, from grapes that are high in acid and flavour with adequate sugar levels, in the same manner as for a dry white table wine. This base wine is then bottled and yeast and sugar is added to made to activate a secondary fermentation. This process takes between six months and many years depending on the quality and the style of wine being made. The bottles are continually turned (riddled) and stored throughout this period in a semi-inverted position to allow the lees (dead yeast cells) to settle in the neck of the bottle.

At the end of this fermentation the neck of the bottle is frozen and the frozen lees are removed (disgorged). Additions of liqueur, sweetener, brandy spirit or other are made and the bottles are re-corked and wired. The finished wines are then ready for cellaring or sale.

2. Transfer system This is very similar to the Méthode Champenoise except the wine's second fermentation takes place in upright bottles with crown seals. At the end of fermentation the crowns are pierced under pressure and the wine is transferred to bottles and corked.
The quality of wine from this process are no less than that produced via Méthode Champenoise. It is ultimately the quality of the grape, the winemaking and indeed the entire process that determines the final wine quality. The advantage of this system is that the end wine is more uniform in its quality and involves less labour through mechanisation. Wines produced by this method are less expensive to produce than those by Méthode Champenoise.
3. Charmat In this case secondary fermentation takes place in a large stainless steel pressure tank. At the end of fermentation the wine is transferred to the bottles under pressure and corked.The qualities of this wine are not as complex as that of the previous two processes due to less contact with the lees. The advantage is that the process can be more automated than the others and the wine is cheaper to produce. 4. Carbonation This is the method for making low-cost sparkling wines. It is a simple process where the wine is fermented to the desired style and then bottled and carbonated (addition of carbon dioxide).

white wine phases
1. Harvesting fruit and ensuring it is in optimum condition. 2. Fermenting the grapes into wine. 3. Clarification and stabilising the wine. 4. Ageing. Making white wine
1. After harvest grapes are removed from the bunch stem and gently pushed through rollers to split the berries and release the juice. 2. After the grapes have been through the crusher/destemmer, the must - a combination of juice, skins and seeds - is pumped to the press to separate the juice from the skins. 3. The juice is extracted at the press and cooled while the skins, stems and seeds are discarded. 4. The cold juice is allowed to settle and then clear juice is decanted off the residue before it is fermented. White wine is made by fermenting clarified juice. 5. Winemakers manage the fermentation by controlling parameters such as temperature and the pressing technique. Fermentation takes place in tanks, usually large stainless steel tanks. Cold stabilisation of a wine may also take place here. Tanks are fitted with a cooling jacket through which coolant is pumped to export heat from the ferment. Vats or barrels constructed from oak can also be used to ferment wine. Chardonnay is sometimes barrel fermented for part of the finished blend to add greater dimension and complexity. 6. Winemakers clarify wine by fining, racking and filtration. Wine is stabilized by removing excessive protein and potassium hydrogen tartrate. These materials must be removed to prevent them from precipitating out of the wine later. After this the wine will be stable and the winemaker can be reasonably confident the wine will remain clear and bright after bottling. 7. As the wine ages it develops "bouquet". Wine acids react with alcohols to produce volatile esters and during bulk storage oxidation slowly changes many wine ingredients. After the wine is bottled, oxygen is no longer available, and a different type of ageing begins to take place

red wine phases
1. Harvesting fruit and ensuring it is in optimum condition. 2. Fermenting the grapes into wine. 3. Clarification and stabilising the wine. 4. Ageing.

Making red wine
1. Red wine grapes have colourless juice. The red colour is in the grape skins and winemakers leave the juice in contact with the skins for a time to extract the colour. 2. After harvest grapes are removed from the bunch stem and gently pushed through rollers to split the berries and release the juice. 3. After the grapes have been through the crusher/destemmer the must, a combination of juice, skins and seeds is fermented for several days. Winemakers manage the fermentation by controlling parameters such as temperature and the pressing technique. Fermentation takes place in tanks, usually large stainless steel tanks. 4. The fermented must is then pumped to the press to separate the juice from the skins. 5. Winemakers clarify wine by fining, racking and filtration. Wine is stabilized by removing excessive protein and potassium hydrogen tartrate. These materials must be removed to prevent them from precipitating out of the wine later. 6. The wine is then aged. Red wine can then spend anything from a few weeks to a few years in either stainless steel or oak where it is racked and fined several times prior to bottling. As the wine ages it develops "bouquet". Wine acids react with alcohols to produce volatile esters and during bulk storage oxidation slowly changes many wine ingredients. After the wine is bottled, oxygen is no longer available, and a different type of ageing begins to take place. Some premium red wines can spend several additional years in bottle before being released

wine overview
Wolf Blass has been producing some of Australia's very best wines for over 30 years, receiving over 3,000 awards at international wine shows since 1966. In 1992 Wolf Blass was awarded the Trophy for International Winemaker of the Year at the International Wine and Spirit Competition. In 2001, Wolf Blass was according the title of best Australian Producer at the same competition. Produced from fruit grown in vineyards across southeast Australia, Wolf Blass winemakers produce wines of outstanding quality, character and consistency every year. The white wines of Wolf Blass are full of fresh fruit flavours - the rieslings are Australia's most awarded wines produced from this variety, and the chardonnays are exemplary of the very best Australia has to offer. The red wines of Wolf Blass are renowned for their generous flavours. Wolf Blass' flagship, black Label is considered an Australian red wine icon and has received over 40 trophies at Australian and International wine shows since its inaugural vintage in 1973.
platinum shiraz 2001Wolf Blass Platinum Label is the ultimate expression of a vintage, variety and vineyard in the Wolf Blass Portfolio.

blake label
The first award Wolf Blass Black Label ever won was the Jimmy Watson Trophy, giving it a place in Australian history as one of the great Australian red wines.

grey label
Super Premium Wines of great character and consistency.
gold labelEmerging varieties, groundbreaking techniques, and the most progressive regional styles.

south australian
A range of classic wines of great character and distinction from South Australia.
premiumA range of predominantly blended wines from South Eastern Australia.
eaglehawkEaglehawk wines represent a range of excellent value for money wines that have kept Australian wine lovers happy since 1987.
http://www.wolfblass.com.au

Wirra Wirra

Wirra Wirra PO Box 145McLaren Vale SA 5171
McMurtrie RoadMcLaren Vale SA 5171
Phone: 08 8323 8414 Fax: 08 8323 8596

wine making and wine
Vineyard Series
From time to time Wirra Wirra produces wines from very small parcels of extremely intense, high quality fruit, that comes from either our own vineyards or from those of our specialist growers. Vinified separately to create unique wines of special interest, Vineyard Series wines are only produced from the very best fruit, hand selected from the very best vintages.

2002 Chook Block McLaren Vale Shiraz - Released April '051998 Penley Coonawarra Cabernet-Sauvignon1998 Chook Block McLaren Vale Shiraz1997 Allawah Barossa Grenache1994 Jones Block McLaren Vale Shiraz1993 Kuitpo Adelaide Hills Shiraz

R.S.W. Shiraz
This wine (one of two Wirra Wirra flagships) is named after the winery's founder Robert Strangways Wigley. A qualified architect, noted eccentric and state cricketer, he produced a much acclaimed Shiraz that was shipped to the U.K. by Burgoynes of London until his untimely death in 1926.Produced using 80% french oak RSW typifies power with elegance and will reward appropriate cellaring for an extended period.

The Angelus Cabernet Sauvignon (only available in Australia)
This is our premium varietal Cabernet Sauvignon, which is produced from fruit grown in low-yielding vineyards in the warm climate of McLaren Vale and the cool Coonawarra region. The blend of these two regions produces a wine of complex fruit character, showing the rich subtle blackberry and silkly tannins of the McLaren Vale and the cedary, cassis and fine grain tannins of the Coonawarra

Dead Ringer Cabernet Sauvignon (Available in Export Markets only)
Will Wirra Wirra’s Angelus be silenced in the Battle of the Bells?

It’s on again. Another Australian wine is under threat due to its name - Wirra Wirra’s The Angelus, made by the popular McLaren Vale winery since 1989, is having legal pressure applied to it by the historic French winery, Chateau Angelus in Bordeaux.

It seems the French are upset because the multiple trophy winning Aussie red is having a little too much success in, of all places, Chateau Angelus’ own backyard.

It seems the connections of Chateau Angelus were more than happy to allow the small Aussie winery to sell its wine without fear for 15 years, but when the Wirra Wirra wine was added to the wine lists of a prestigious Michelin-starred restaurant in Bordeaux and a local fine wine retailer, things suddenly turned sour.

A letter was sent between lawyers and the Battle of the historic Bells began.
In the blue corner is Chateau Angelus, a well regarded 1er Grand Cru Classe wine from St Emilion, made from merlot and cabernet franc. The Angelus name derives from a particularly ancient plot of vineyard, from which the men tending the vines were able to hear the angelus bells ringing out from all three of the village churches. Chateau Angelus is one of the most famous wines of France, with a history dating back 150 years and sells around the globe for around $AUS400 per bottle.

In the red corner is Wirra Wirra The Angelus, a wine that has built a reputation for classic Australian cabernet sauvignon on the back of the best McLaren Vale and Coonawarra fruit available since 1989. Its name is taken from the 3/4 tonne Angelus bell at Wirra Wirra that is rung to celebrate the commencement of each McLaren Vale vintage. The Angelus has been well reviewed across Australia and the globe, with the current 2001 vintage receiving high praise from leading wine writers.

Wirra Wirra Managing Director Tim James says the circumstances of the argument are not entirely surprising.

"It is never nice to receive letters like this, but sadly in the age of global expansion it is going to happen. While our wines are essentially named after the same thing, I think they are clearly different. Our Angelus sells for $48, Chateau Angelus sells for about $400, the labels look nothing alike, they’re from different parts of the world and are made from different varieties . . . would you get confused?"

"In a legal sense we are guilty - after all we never took out global copyright on the name, as such it looks like we will be renaming The Angelus for the international market, but keeping the status quo in Australia."

With the release of the highly anticipated 2002 vintage, Wirra Wirra The Angelus will be sold under two names. In Australia it will remain as Wirra Wirra The Angelus Cabernet Sauvignon. In the rest of the world it will be renamed Wirra Wirra Dead Ringer Cabernet Sauvignon. Dead Ringer was chosen for the international market to convey that it is exactly the same wine, just with a different name.

Wirra Wirra Dead Ringer will be available in 15 countries including; France, New Zealand, UK, USA, China, Singapore, Switzerland and Sweden. Wirra Wirra The Angelus will be available in one; Australia

Sparrow's Lodge -Cabernet Sauvignon (Cellar Door Only)
The "retro" blue label signifies a win eoffered exclusively at our Cellar Door, so if you find a bottle elsewhere, you can safely assume that you are drinking with avery good friend of Wirra Wirra.Standing proudly next to the Wodhenge gate at Wirra Wirra is a classic Aussie residence. After our founder RS Wigley died in 1924, the winery was left to his manager, Jack Sparrow. When the buildings were destroyed by storms in the 1930's the Sparrows built this house with the salvaged materials. Over the years, Sparrow's Lodge has been home to various vintage vagabonds and the occasional winemaker. A Little comfort and a lot of conviviality have been found within its walls which we celebrate with this limited release McLaren Vale Cabernet Sauvignon

Catapult Shiraz Viognier (Cellar Door & On Premise)
The late Greg Trott, achieved many great things in his colourful lifetime. Yet one vision eluded him - to build a medieval siege machine or trebuchet. Why? To bomb neighbouring wineries with bottles of fine wine in the hope they would reciprocate the favour. With plans on the drawing board the ever-enthusiastic Wirra Wirra tribe is ready to fulfil Trotty's dream. But for now, we honour his pioneering spirit with the release of a new wine, aptly named Catapult (it's easier to pronounce than trebuchet) Hurling a splash of Viognier into our highly revered Shiraz, the result is a rich, opulent wine, brimming with intense fruit and a hint of spice

Woodhenge McLaren Vale Shiraz
A legacy worth drinking - As a tribute to Greg Trott’s unique vision of that which has always made Wirra Wirra special, they have named their McLaren Vale Shiraz after the massive post-and-rail fence only Trott could have dreamed of and that now greets visitors to the winery.
Woodhenge is essentially in the mould of the fences early settlers would erect, but on a cyclopean scale, with posts more than two metres in diameter, some weighing over three tonnes. Less fence, more elemental sculpture, Woodhenge is a monument to "big" ideas.

McLaren Vale Cabernet Sauvignon (exclusive to Cellar Door)
Whilst Shiraz is the variety that most people regard as synonymous with McLaren Vale, equally important to McLaren Vale's growing international reputation is its natural ability to produce exceptional Cabernet Sauvignon.
Blessed with a Mediterranean climate, ancient soils and old vines, Cabernet Sauvignon from McLaren Vale typically displays a level of middle palate texture and richness that is the envy of other premium wine regions

Mrs Wigley Moscato
The wine emerged victorious after a couple of vintages as a cellar door exclusive where it was part of a group of "experimental" wines along with Arneis and Mourvedre that offer our winemakers the chance to let their hair down a little. After a month last summer when it was outselling Church Block, we thought we might be on to something, so here it is, now joinng our Grenache Rose as pasrt of the Mrs. Wigley range. A style well loved by the Italians and lesser known in Australia, the sweet fruit, low alcohol and light fizz make this the perfecr summer wine. When is the best time to drink? Well we launched it over breakfast…

McLaren Vale Grenache
McLaren Vale, with its consistent climate and proximity to the ocean, has demonstrated the ability to produce Grenache wines with exceptional varietal character and an outstanding ability to age.

The fruit for this wine is sourced from 50 year old dry-grown Grenache bush vines, that have survived several periods when this it has been considered unfashionable - including the tragic vine pull scheme of the early eighties where much of the precious old vine Grenache was lost. The 2002 McLaren Vale Grenache is a medium-bodied dry red wine that reflects the richness and spice of this variety and its ability to match so well with food.

Hiding Champion Adelaide Hills Sauvignon Blanc
Greg Trott, founder of Wirra Wirra, was a "wanderer". A simple run to the local shops might evole into an interstate luncheon, phone seemingly absent from the journey. He would return a day or so later, bemused by the fuss. Although one "unplanned" visit to the UK was a stretch, even by his standards! Over time, we accepted that Trotty was in training to become the Olympic Hiding Champion and it became part of life at Wirra Wirra.Should a visit to Yandra vineyard in the Adelaide Hills predicate a Trott absence, we understood. We hand pick our Sauvignon Blanc from this idyllic location, producing a vibrant wine, rich with fruit flavour. Hiding Champions, Olympic or otherwise find it easy to lose themselves amid its rolling slopes.

The 12th Man Adelaide Hills Chardonnay
From the 2006 vintage, the Adelaide Hills Chardonnay joins Woodhenge Shiraz and Catapult Shiraz Viognier in the RGT Collection, our tribute to the late Richard Gregory Trott and will be known as The 12th Man in memory of Trott's religious devotion to the game of cricket. Consensus seems to be that the Adelaide Hills is producing some of Australia's best cool climate chardonnay. That’s why we headed to our neighbour region a few years back to source fruit we felt would best express the type of chardonnay we would like to make- and drink!

Church Block
'Church Block' is named after one of Greg Trott's original vineyards, which lies next to the small Bethany Church {est. 1854} and is only 100 meters from Wirra Wirra's century old ironstone cellars. First produced in 1972, our most recognised wine is a blend of Cabernet Sauvignon, Shiraz and Merlot, with the percentages of the blend varying slightly from year to year to maintain the desired style and quality each vintage.Keep a second bottle handy.
This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.

The Lost Watch Riesling
Wirra Wirra's riesling was first produced in 1973. It was also the first to be called 'Hand Picked' following an argument and subseqent bet between proprietor Greg Trott and winemaker Geoff Merill over the merits of mechanical vs. manual harvesting. A slightly more generous style of dry Riesling, Hand Picked is captivating when young but also very attractive when cellared under appropriate conditions. This wine has been bottled with a Stelvin screw cap closure since the 2001 vintage which will further enhance cellaring potential.
Mrs Wigley RoseMrs. Wigley (1977-1991) was not the wife of Wirra Wirra founder Bob Wigley, but a particular pussycat who was born at the neighbouring Petrucci residence. Within days her mum had dragged the litter to settle in our open fermenters, and from then on Mrs. Wigley became a permanent feature of the cellars. Raised exclusively on Myponga Cheddar from the cheese board in cellar door, she was black in colour and sported a trimmed tail courtesy of an accident with some Galv and some emergency surgery from Joe Petrucci's pruning snips. The wine we have chosen to honour Mrs. Wigley is our first ever Rosé style. Designed to be enjoyed on lazy afternoons with friends, it is also a versatile accompaniment to a variety of foods. This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.

Scrubby Rise - Shiraz Cabernet Sauvignon Petit Verdot
Located directly in front of Wirra Wirra's century old ironstone cellars, the Scrubby Rise vineyard and its marvelous soils produce some of our best Shiraz and Cabernet Sauvignon from season to season. Quite rare in its varietal composition, the final Scrubby Rise blend has been chosen to produce a wine that displays balance, elegance, complexity, and structure - typical chracters of a Wirra Wirra red.

This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.

Scrubby Rise Shiraz (exclusive to the US)
The Scrubby Rise vineyard at the entrance to Wirra Wirra's century old ironstone cellars, supplies the name as well as most of the Shiraz for this blend. Produced in a typically Australian style, Scrubby Rise Shiraz displays an abundance of primary fruit characters, with a generous palate and comlex aromatics.Although Scrubby Rise Shiraz will benefit from appropriate cellaring, it is a wine that can be enjoyed in its youth, preferably with friends, a plate of food and lively conversation.

This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.

Scrubby Rise - Sauvignon Blanc Semillon Viognier
The Scrubby Rise vineyard fronting Wirra Wirra's century old ironstone cellars, supplies the name as well as most of the semillon for this blend. Incorporating three different grape varieties, each has an important role in the make up of the wine. The Sauvignon Blanc and Semillon provide lifted and distinct armatics as well as a crisp and lively palate. Whilst the Viognier adds complexity to the nose and a soft mouth-filling and persistent finish. To complete the blend, 10% has been fermented in French oak barriques. Scrubby Rise is the perfect wine for relaxing afternoons with friends and is an ideal partner with a diverse range of foods.

This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.

Scrubby Rise Unwooded Chardonnay
Formerly known as "Sexton's Acre" this wine has always been considered a defacto member of the Scrubby Rise range. It now formally joins the "Scrubby White" and "Scrubby Red" blends as part of a revitalized range with a fresh new look. Completely untouched by oak, this chardonnay is for those who like their wine to refelct the vineyard, not the forest.

NV The Anthem
The Anthem is a blend of McLaren Vale Shiraz dating back seven years, with recent vintages added to provide freshness and vitality. It pays homage to this uniquely Australian wine style and is affectionately referred to in-house as 'splurgundy'. {an abbreviation of this wine style's old name - sparkling burgundy.}. It is fermented in bottle and aged on yeast lees for over 18 months prior to disgorging and release. Perfect for Christmas morning.

Empire Series and Dessert Wines
From the middle of the 19th century, McLaren Vale became famous for producing a range of excellent fortified wines.The styles of these wines were designed to please the fastidious palates of the drinkers from the halcyon days of the British Empire. The Empire Series range of dessert and fortified wines are only produced when vintage conditions are suitable, and are made in recognition of great wines that formed the foundation of the McLaren Vale wine growing region.

Adelaide Hills Late Picked Pinot GrisVP Vintage Fortified Shiraz
The Cousins Wirra Wirra's Sparkling Pinot Noir Chardonnay (better known as our fizz) is named in recognition of Wirra Wirra principals, cousins Greg and Roger Trott. The Cousins is produced from traditional varieties and in the traditional manner (Method Champenoise) meaning that it goes through the lengthy and expensive process of fermentation in bottle, and ageing on yeast lees for over two and a half years, prior to disgorging and release
http://www.wirra.com.au

Windowrie Estate
Windowrie Estate Windowrie RoadCanowindraNSW 2804Australia
Tel: +61 2 6344 3264Fax: +61 2 6344 3227
winemaking and wine

PLATINUM SERIES CHARDONNAY
Fruit for this wine was selected from the Troopers vineyard. This fruit was harvested over 3 consecutive nights from February 25th to 28th. Lower than expected crop levels (7t/ha) enabled these vines to be harvested two weeks earlier than usual. Management techniques including hand pruning and a ballerina trellis system to open up the canopy while also offering protection from the Western sun..

We aim to make a full bodied dry white with Cowra fruit characters. The wine is pressed and inoculated with ICVD254 yeast and held between 15-16°C. The majority of the wine is made in stainless steel, however, a small portion (less than 10%) of wine from French oak is added prior to bottling to add complexity.

Tasting Notes
Light straw yellow in colour this wine has aromas of peach, melon and nectarine. The palate shows beautifully balanced varietal fruit with a hint of oak and a fresh clean finish. The wine is an excellent partner with white meats and salads or simply enjoyed on its own.

PLATINUM SERIES SHIRAZ The Cabernet portion of this wine was selected from the minimal prune block. The Shiraz was selected from the Troopers vineyard. The Shiraz fruit was harvested on March 12th. The Cabernet fruit was very slow ripening although yields were low in this vineyard and it was not harvested until April 3rd.

The primary aim of blending these two varietals is to produce a wine that is packed full of flavour yet highly drinkable with most meals or on its own without blowing your head off. The Bordeaux red yeast was used and the wine fermented at 20-25ºC. Fermentation took place in static fermenters with pump overs three times per day. The wine is then racked off and blended with an oak portion from 2, 3 and 4 year old French and American oak barrels to add structure.

Tasting Notes
The Platinum Series Shiraz is an outstanding blend of these two varietals.The colour is medium red with aromas of plum,herbs and spice. The palate is medium bodied with sweet fruit and herbs with a dusty oak finish. Enjoy this wine with food r simply on its own now and over the next 3 years.

FAMILY RESERVE CHARDONNAY
The Estate Vineyard that produces fruit for this Chardonnay has produced Award Winning wine for over 10 years. The vineyard management begins in winter when the vines are carefully hand pruned. Several passes are made over the vineyard to manage canopy, including wire lifting and leaf and bunch thinning when required. 1999 was an excellent year for this block and the fruit was in sound condition when harvested in February. The hand picking portion occurred on February 18th and the remainder on February 20th.
Produced from the best parcels of fruit from Windowrie’s vineyards, these grapes were picked ripe at 13º Bé plus to capture the ripe tropical fruit characters of Chardonnay. The juice was inoculated with selected yeast before being placed in French and American oak barrels for fermentation. The wine was kept on its lees which were stirred once a week to add complexity and a creamy mouth feel. A portion of the wine was allowed to go through a natural MLF and the final blend was put together in January 2006.
Tasting Notes
The wine shows tropical fruit combined with nutty oak and creamy lees aromas. The palate is complex, combining fruit, oak and MLF flavours. It is a full-bodied style with well-balanced acid and a long finish and will reward 3-4 years cellaring.
FAMILY RESERVE SHIRAZFruit for this wine was sourced from low yielding vines on the Estate. Restricted irrigation was used to reduce berry size and increase flavour intensity. Single tier vines on VSP and Smart Dyson were used with leaf plucking and fruit thinning to increase light intensity, colour and fruit flavour. An excellent finish to the 2005 season allowed these vines to reach desired levels of ripeness and they were harvested on March 23rd. Winemaking
This wine is made using only the finest parcels of fruit selected from low yielding vines. Gentle crushing is followed by transfer to the open fermenters where it is kept between 20-25ºC. Hand plunging is done at least five times a day where the cap is fully submerged. Syrah yeast was used for fermentation down to 2 baume. The wine is then pressed and transferred to new American oak barrels, where Viniflora is added for barrel ferment.Tasting Notes
Ripe berry fruit aromas combine with an inviting hint of coffee bean and vanilla oak. The palate is a rich blend of berry and licorice flavours, with firm ripe tannins adding length. This Shiraz is superb now, and will continue to develop over the next 10 years.
FAMILY RESERVE CABERNET SAUVIGNONRegion: Mt Lofty 85% Cowra 15% Variety: Cabernet Sauvignon 85% Cabernet Franc 8% Merlot 7%
Tasting Notes
The 2005 Cabernet Sauvignon is deep crimson red with aromas of blackberries, violets, cigar box and chocolate and the palate shows capsicums and silky fine tannins. The finish is smooth and long. This wine is drinking beautifully now and will develop more complexity over the next 5 years. Food: The silky tannins in this wine make it the perfect foil for rich lamb dishes.
The Mt Lofty region experienced an ideal growing season in 2005 which resulted in wines of great colour and elegance. This fruit together with careful hand plunging, extended skin contact and 12 month maturation in one and two year old American oak has resulted in a complex well balanced wine.
TA: 6.4g/lAlcohol: 14.7%%Residual Sugar: 0.54g/LPh: 3.58
THE MILL SHIRAZFruit for this wine was selected from the old cattle yard block. The vines are eight years old and are trained on a single wire V.S.P. The vines are stressed during the growing season to reduce berry size using R.D.I. The vintage was characterised by even and early ripening and the harvest took place on March 24th.
The style of this wine is medium bodied to allow for early consumption. The emphasis is on producing a wine with full fruit flavours and low tannins. The Bordeaux red yeast was used and the wine fermented at 20-25ºC. Fermentation took place in static fermenters with pump overs three times per day. The wine is then racked off and blended with an oak portion from 2 and 3 year old American oak barrels to add structure and balance.Tasting Notes
The Windowrie Cowra Shiraz is a delicate shiraz with varietal plummy and spicy aromas. The palate shows sweet fruit on the front palate with spice and soft tannins on the finish. A medium bodied wine, this is enjoyable now and will cellar for three years.
THE MILL MERLOTFruit for this wine was sourced from some of the oldest vines at Windowrie. Management techniques including hand pruning, shoot thinning and restricted irrigation led to a yield of 2.5t acre. Fortunately this block reached desired maturity levels (13bé) earlier than usual and was harvested on 8th March prior to the late season rain.
This wine was made from Merlot grapes picked at approximately 13º Bé. Pumped over twice daily, the fermentation temperature was maintained at 23-25ºC (72-77ºF) to avoid harsh tannins. Having been fermented to approximately 4º Bé before being pressed off skins a portion of the wine (80%) underwent oak maturation in 1, 2, 3 year old American Oak to add complexity and structure.The wine was given a light fining, pre clean up. As with the other Mill wines, we aim to produce a fruit-driven wine with subtle oak. Tasting Notes
The Mill Merlot is an attractive brick red in colour with flowing structure. The wine has aroma’s of cherry, mulberry/raspberry and earthy characters. Shows beautiful varietal fruits. Best enjoyed with Italian/ Spanish food and on its own.Now to 5 years.
THE MILL CABERNET MERLOTThe Cabernet fruit in this wine is sourced from the oldest vines on the estate. The vines are hand pruned in winter to ensure a small crop load while allowing sunlight into the canopy. The vines are then trained during the growingseason with a bunch thinning occurring. The Cabernet was picked ripe at nearly 14 Bé on April 3rd. The Merlot portion is also sourced from old vines trained to a Scott Henry Trellis System. Restricted Irrigation led to yield of 2.5t acre. The fruit was harvested on March 18th at a Bé of 13.4.
The Cabernet and Merlot portions are both made separately until final blending which took place in February 2002. The final blend contained 86% Cabernet and 14% Merlot. Both the Cabernet and Merlot were fermented in small open fermenters following crushing with the rollers open. The ferment was seeded with Bordeaux red yeast and maintained at 25-30ºC. Following ferment the wine was transferred to 2, 3 and 4 year old French and American barriques. The wine was racked every two months before final blending and bottling.Tasting Notes
The Mill Cabernet Merlot is an excellent example of the harmony these varietals can exhibit when blended. The colour is deep berry red and has aromas of fruit, spice and American Oak. The palate displays soft integrated oak with concentrated fruit and soft lingering finish.
Best served at room temperature this blend suits Italian cuisine and roast meats and will further develop complexity for four to five years.
THE MILL PETIT VERDOTFruit for this wine was sourced from the winery block. Petit Verdot was planted on this block due to its shallow soils allowing total control over vine balance. Management techniques including hand pruning, shoot thinning and restricted irrigation led to a yield of 2 t acre. This variety ripens late and was the last block harvested on the estate at 13.8 Be` on April 4.
The fruit for this wine was harvested very ripe and showed intense colour and tannin structure. The Bordeaux red yeast was used and the wine fermented at 20-25ºC. Fermentation took place in open fermentors which were hand plunged 5 times every 24 hours. Having been fermented to approximately 2 Bé before being pressed off skins a portion of the wine underwent oak maturation in 2 and 3 year old American Oak to add complexity and structure.Tasting Notes
The Mill Petit Verdot is red black in colour. The wine has aromas of stewed blackberry. The palate is very complex with rich full flavours and aggressive tannins. Best enjoyed with spicy or roast meats this wine should be cellared for at least the next 3 years and up to 10 years.
Now to 5 years.
THE MILL CHARDONNAYThe fruit for this wine was selected from several Estate owned vineyards. Different blocks exhibit a wide range of flavours due to soil types and canopy management used. The 2005 season began with a late frost burning off between 10-70 % of new season foliage. (depending on the block) The remainder of the season was extremely dry with hot periods in January and February delaying ripening. Fruit was harvested over seven different nights from four separate blocks showing desired varietal characters. Harvest took place between March 2nd and March 9th.
Picked ripe to obtain ripe peach and melon flavours, a portion of the wine was fermented in tank and aged sur lie for three months, while another portion (10- 15%) was fermented and aged in French oak barrels. This portion was also aged sur lie for three months with weekly batonnage. The remainder was fermented in tank to retain fresh fruit characters. We aim to produce a largely fruit-driven style with lees aging giving the palate a creamy softness and with some subtle oak giving a degree of complexity. Although intended for immediate consumption, this wine will age well for 2-3 years.Tasting Notes
This wine has aromas of peach and melon. The palate displays subtle yet intense tropical fruit well balanced by a touch of French Oak. The 2005 will continue to develop complexity over the next 3 years and is an excellent food wine or enjoyed on its own.
THE MILL VERDELHOThe fruit for this wine was selected from the winery block which has low vigour soils (shallow clay loam). Vigilant monitoring during the growing season was undertaken due to the susceptibility of this variety to late season powdery mildew. This low yielding block was canopy managed allowing 60 % of shoots to remain unpositioned on the western side of the vine allowing protection from the hot days experienced during January. The vines reached desired maturity levels and were harvested at night on March 8th.
The yeast selected for fermentation (QA23) was used to produce lifted aromas. The ferment was held at 15C before being chilled, settled off lees and racked. An excellent wine to be enjoyed young and fresh.Tasting Notes
The appearance is lively lime green colour. The aroma is of fresh tropical fruit salad which is also evident on the palate. An excellent wine for asian cuisine, seafood and salads. This Verdelho is best served slightly chilled.
THE MILL SAUVIGNON BLANC
The fruit for this wine was selected from estate owned vineyards and a vineyard located in Orange. The estate vineyards were harvested over 2 separate nights at Be` of 11.3 and 12.4 on February 18th. Orange experienced the best vintage in years with an unusually dry and warm finish to the season. The fruit from the Orange vineyard was harvested on March the 22nd at 13.1 Be`
Picked over a range of Be` (11.3º Bé to 13.1º Bé) to capture the full spectrum of Sauvignon Blanc flavours, this wine was fermented entirely in stainless steel with no oak influence and blended with a portion of Semillon to add structure and length. The aim is for a soft tropical fruit style with the fresh acid finish for which this variety is renowned. This wine should be consumed within 18 months of vintage while young and fresh.Tasting Notes
The Mill Sauvignon Blanc is harvested at various ripening levels to capture all the characters Sauvignon Blanc is capable of producing. This is a fragrant wine combining tropical fruits, citrus and passionfruit flavours. The palate is clean with a medium finish. An excellent wine with white meats, salads and Asian foods.
THE MILL SANGIOVESESangiovese is renowned for overcropping and this year was no exception. This block was fruit thinned twice during the growing season, once post flowering and once after versasion. The final harvested yield was 3 t/acres and the fruit was well exposed and showed more uniform ripening and colouring than in previous years. The vines were harvested on March 10th at 13.2 Be` prior to the late season rain.
This wine was made from 100% Sangiovese grapes picked at approximately 13º Bé. Pumped over twice daily, the fermentation temperature was maintained at 23-25ºC (72-77ºF) to avoid harsh tannins. Having been fermented to approximately 4º Bé before being pressed off skins . The wine underwent oak maturation in 3 and 4 year old American Oak to add complexity and structure without dominating the fine fruit characters.Tasting Notes
The Mill Sangiovese is medium red in colour. The wine has aromas of cherry, and raspberry and a hint of oak. The palate is medium bodied with cherry fruit and earthy characters. Enjoy this lighter style wine at any time of the day or with pizza, pasta, tapas and cheese.Now to 5 years
http://www.windowrie.com.au

Willespie
Willespie 555 Harmans Mill Road, Willyabrup Western Australia 6280 Telephone: (08) 9755 6248Facsimile: (08) 9755 6210

Winemaking and wine
Verdelho
A wine of flavour and elegance. It is full-bodied and well balanced with complex tropical fruit characters and a long dry finish. A truly varietal wine that drinks well on it’s own and also matches a wide range of food styles.
The renowned Willespie verdelho is a dry style which can be enjoyed as a young wine or as a rich toasty treat after a few years in the cellar.Think of summer foods and verdelho suits perfectly. Being fruit driven and unoaked, it complements a wide range of dishes and loves to be paired with olive oil enhanced dishes.

Sauvignon Blank
Always a limited release wine, which is fresh and crisp, displaying pronounced varietal characteristics of gooseberries, nettles and tropical fruits.

A very focused and balanced style with a lingering dry finish that is an absolute pleasure to drink with fresh seafood & stir fries. Being a very focused and tight wine in the mouth, sauvignon blancs always go hand in hand with seafood & stir fries.

Don’t ask us why, some things just don’t need explaining.
RieslingA variety that works well at Willespie. It is a fragrant style with floral nuances adding to the typical citrus characters that the variety is noted for. The focused varietal fruit characters of lemons and apples are coupled with a full-bodied mouthfeel that persists through to a long finish supported by balanced acidity.

A fresh well rounded wine that goes well with almost anything. Great cellaring potential.A truly noble variety and one that is surprisingly adaptable to many different styles of food.
As a young wine it seems to like being paired with shellfish. As a more mature wine, from 5 years of age onwards, the richness and toastiness of bottle aged riesling lends itself to more substantial meals including those with rich sauces.

Semillon Sauvignon Blanc

The region has established an excellent reputation for this blend, and it’s not hard to see why. The full-bodied semillon component gives structure and weight to the fresh fruit characters of the sauvignon, which produces a rounded flavoursome wine of great charm.

An ideal food wine, that with bottle age, develops into something quite special.Reviews: 2000: "Nice complexity to the aroma, with appealing barrel-ferment notes complementing ripe melon fruits.A complex fume style with well matched fruit and oak and "good honest flavour" - Winestate Magazine March / April 2006.

A very full-bodied and mouthfilling style that has real weight partly derived from the oak maturation. As a youngster it goes with anything, although with some bottle age, demands fuller flavoured dishes such as poultry and pork and rich vegetable dishes.

Chardonnay
A well rounded Margaret River style that sings of melons, stone fruits and buttery complexities. The subtle use of new French oak barriques for fermentation, has added extra dimensions of character that is only found in top class chardonnays of this caliber.This variety goes with anything and everything. Margaret River chardonnay is a very rich wine style and has the palate weight and length of flavour to match it with all food, or even without.
Cabernets
Cabernets franc and sauvignon are carefully blended together with the percentages varying depending on the vintage. This is an incredibly easy to drink red with soft, dark berry, fruit richness coupled with neatly balance oak that gives the wine good balance and structure.This blend of cabernets franc & sauvignon has produced a lighter style of wine that has lifted aromatics and softer tannins. In saying that, it has the structure and fruit weight to stand up to a number of dishes. Spaghetti meatballs are a long-standing favourite.

MerlotA
native of Bordeaux that has migrated to Margaret River in style.
Our expression of merlot shows great varietal fruit definition, whilst maintaining the acid and tannin structure that ensures that the wine develops beautifully in the bottle over the medium term.

A wine of great character that also manages to remain very easy to drink, needs a like minded food partner.

Roasted white meats such as chicken, pork and veal can sometimes require a second helping. This wine is a worthy partner in such extended sittings around the table.
ShirazUntil recently Margaret River shiraz was quite uncommon but this wine shows why more vignerons are planting it around here. A true cooler climate style with the spice aromatics in unison with the cherry, raspberry and plum flavours that the variety is noted for.

An amazingly luscious and complex style.Even though the tannins are softer, due to the aging process, this wine still has intensity of fruit flavour. Enjoy with lamb and moroccan style dishes.
Cabernet SauvignonThis is the variety that put Margaret River on the map. Deep purple in colour when young, developing soft brick colours with age. Distinctive cassis, regional eucalypt and dark berries on the nose lead into a complex, deeply concentrated and well rounded wine with firm ripe tannins on the palate. The finish is long and satisfying. A full-bodied style that with ageing becomes very elegant and a wine to reflect upon.This is the most noble and aristocratic of all the red varieties that we grow at Willespie. Indeed it should be matched with dishes that are rewarding to prepare, Slow Food is what it is all about here. Dig out that recipe that Mum used to cook on your birthday, take the time to cook it as good as Mum does it, and open a bottle of this cabernet to drink with it.

"Old school" Cabernet SauvignonAn ultra premium extremely limited run Margaret River Cabernet Sauvignon.This is something extra special.Our Cabernet vines are 32 years old, non irrigated and low yielding. The grapes for this wine were specially treated in the vineyard, basket pressed and given new oak treatment.
It is drinking beautifully, with refined dusty tannins and gorgeous fruit - this will get even better!

Shiraz Pizzaz
Shiraz Pizzaz is a very different wine.
Soft moussey bubbles lift the rich fruit of the base wine, a 2002 Shiraz, to create a refreshing experience. Delightfully different!

Serving suggestions: Perfect with a cheese platter or on its own as a great start to an evening!
http://www.willespie.com.au

wignals

wignals
wignals 448 Chester Pass Road Albany, Western Australia
Phone (61) 8 9841 2848Fax (61) 8 9842 9003

winemaking and wine
Pinot Noir 2006An intense nose suggesting black cherries, black plums and wild strawberries, upheld by complex oak handling and hints of Asian spice. The palate shows earthy, gamey characters with wild truffles and mushrooms evident. Ten months in French oak, both new and used allowing the fruit structure to shine through.

Sauvignon Blanc 2007
An awesome wine showing true varietal characters. The palate is textured with fresh cut grass and passionfruit aromatics on the nose. Our usual clean and crisp finish is also apparent and a perfect match for seafood and spicy foods. Chardonnay 2006An extremely small amount of top end wine was made for this batch. Only free run, ultra premium juice was used for total barrel ferments at cool temperatures. This has resulted in a smooth finish with clean refreshing acids and an abundance of fruit sweetness. A serious wine that would improve drastically with age.

Unwooded Chardonnay 2007
Straight varietal characters are obvious with the nose showing limes and pineapple with a creaminess derived from extended lees stirring. An outstanding example of cool climate Chardonnay. Cabernet Merlot 2005Fruit driven, soft and voluptuous, but not wimpy. 75% Cabernet Sauvignon, 25% Merlot has enhanced the style to be suited to most peoples palates. The nose is chocolate and spice with hints of plums and blackberries evident on the palate. Enjoy now or later.

Shiraz 2005
Fruit driven with a long and soft texture. One of the highest awarded Shirazes at the prestigious “Qantas Western Australian Wine Show” in late 2006. The nose expresses every form of peppers from white to dark and spice from careful oak handling. The palate is soft and medium bodied with abundant fruit overtones.
Albany Dew Rosé 2007
Our fruit driven Rosé shows intense fairy floss and light berry characters.. Made with a completely different technique compared with previuos years, you will find this wine serious but not has lost its fun aspect – slightly sweet and fruitful. Late Harvest Fronti 2007Semi sweet fruity style of table wine made for fun and casual enjoyment. To share with friends or your special partner.
http://www.wignallswines.com.au

Wedgetail

Wedgetail - Wedgetail Estate
40 Hildebrand RoadCottles Bridge VIC 3099
Phone: +61 3 9714 8661Fax: +61 3 9714 8676
Winemaking and winePar 3 Sauvignon Blanc
Vintage: 2005 Grape Variety: Sauvignon Blanc
Region: Adelaide Hills & Yarra Valley Winemaker: Guy Lamothe
Tasting Notes:An inviting aromatic bouquet, with a mix of citrus, straw and gooseberry. The palate is fresh and rounded with a crisp finish. 20% of this wine has been barrel fermented.
Technical details:Cropping Level: 2.5 Ton / AcreOak Treatment: 20% Oak BarrelsAlcohol: 12.5% Single Vineyard Chardonnay
Vintage: 2005
Grape Variety: Chardonnay
Region: Yarra Valley
Winemaker: Guy Lamothe
Tasting Notes:This is my favourite Chardonay to date. Powerful but restrained, perfect balance between acid levels and fruit weight. The aromas as influenced by flintiness and burned match stick character. The palate is generous, a terrific food wine.
Technical details:Cropping Level: 2 Ton / AcreOak Treatment: 30 % New French Oak, Burgundian Coopers, 10 months in BarrelsAlcohol: 13.7%
Ferment details:Whole bunch press. Barrel Fermented. No malolactic fermentation
Single Vineyard Chardonnay
Vintage: 2006
Grape Variety: Chardonnay
Region: Yarra Valley
Winemaker: Guy Lamothe
Tasting Notes:Flinty & citrusy aromas with hint of peaches. Soft and restrained palate, with barrel ferment characters. A very complex and exciting wineTechnical details:Cropping Level: 2 Ton / Acre, Harvest at 12 beaume, hand picked early morningOak Treatment: 25 % New French Oak, Burgundian Coopers, 10 months in BarrelsAlcohol: 13%
Ferment details:Whole bunch press. Barrel Ferment on wild yeast, remain on lees for 6 months.
Par 3 Pinot Noir
Vintage: 2005
Grape Variety: Pinot Noir
Region: Yarra Valley
Winemaker: Guy Lamothe
Tasting Notes:This Yarra Valley Pinot Noir offers aromas of cherries, violets and spices. The palate is long, soft and complex. This wine was made in the traditional Burgundian method of open vat fermentation with wild yeast. The wine was matured for 12 months in French oak, creating an elegant and seductive Pinot.
Technical details:Cropping Level: 2.5 Ton / AcreOak Treatment: French Oak BarrelsAlcohol: 13%
Reserve Pinot Noir
Vintage: 2004
Grape Variety: Pinot Noir
Region: Yarra Valley
Winemaker: Guy Lamothe
Tasting Notes:The Reserve selection is determined in the vineyard, where - in promising vintages Guy reduces yield by bunch thinning. This Reserve offers aromas of cherries, plum and spices, with elegant oak on the nose. The palate is long, intense and complex.
Technical details:Cropping Level: 2 Ton / AcreOak Treatment: 50% New French Oak BarrelsAlcohol: 13.5 %
Ferment details: Hand harvested fruit was gently crushed, then transferred to open vat frementers, without stems or whole bunches. Wild yeast initiated the fermentation and Guy plunged the fruit cap twice daily to ensure gentle flavour and colour extraction. The wine was then gravity fed to French oak ( 50% new and 50% on year old Troncais and Alliers) for 12 months, blended then bottled in May 2005. The wine was given 18 months bottle age prior to release.
The North Face Cabernet Merlot
Vintage: 2005
Grape Variety: Cab Sauv 70% Merlot 25% Cabernet Franc 5%
Region: Yarra Valley
Winemaker: Guy Lamothe
Tasting Notes:A classic Cabernet blend. The nose says beautiful black current and cedary characters. Always elegant and refined as per 2004. Will age for at least 10 years.
Technical details:Bottling Date: August 2004Cropping Level: 2 Ton / AcreOak Treatment: 30% New French Oak, Burgundian Coopers. 18 months in Barrels.Alcohol: 13%
Ferment details:Pre maceration in open vats until ferment starts, about one week. Fermented in open vats, with indigenous yeast. Post fermentation skin maceration 4 weeks. Natural Malolactic occurs slowly through spring.
The North Face Cabernet Merlot
Vintage: 2004
Grape Variety: Cab Sauv 70% Merlot 25% Cabernet Franc 5%
Region: Yarra Valley
Winemaker: Guy Lamothe
Tasting Notes:This classic single vineyard Cabernet Merlot is grown on a steep northerly slope of the estate. This allows the grapes to ripen to their full potential, resulting in luscious berry flavours. This is a complex fruit driven wine, rich and seductive, offering of dark berries and spices. With an elegant, intense palate and soft tannins on the finish. It's 18 months in French oak has ensured a perfect structure for longevity. Cellaring potential 10 years.
Technical details:Bottling Date: August 2005Cropping Level: 2.5 Ton / AcreOak Treatment: 20% New French Oak, Burgundian Coopers. 18 months in Barrels.Alcohol: 13.5%
Ferment details:Pre maceration in open vats until ferment starts, about one week. Fermented in open vats, with indigenous yeast. Post fermentation skin maceration 4 weeks. Natural Malolactic occurs slowly through spring.
Single vineyard Shiraz
Vintage: 2005
Grape Variety: Shiraz
Region: Yarra Valley
Winemaker: Guy Lamothe
Tasting Notes:It has been described as the AUSSIE Cornas (see wine reveiws)...Cornas is a region in Rhone Valley France. The nose indicates the use of wild yeast with a bit of funk at the start which disapates and shows clean black fruit and coffee-beans flavours. The palate is multi layered with freshness exotic flavours and firm tannins. As good as the 2004 if not slightly better structured. Will age well for at least 8 to 12 years.
Technical details:Cropping Level: 1.5 Ton / AcreOak Treatment: 12 months in 50% New French Oak, Burgundian CoopersAlcohol: 14%
Ferment details:Pre maceration, until ferment starts, about one week. Fermented in open vats, with indigenous yeast, towards the end of fermentation wine transferred to barrels to compete fermentaion. Natural Malolactic occurs slowly through Spring.

http://www.wedgetailestate.com.au

Waterwheel Vineyards

Waterwheel Vineyards

Water Wheel Vineyards PO Box 61 Raywood Road Bridgewater on Loddon 3516 Bridgewater on Loddon 3516 Victoria, Australia Victoria. Australia Phone: +61 3 5437 3060Fax: +61354373082
Winemaking and wineShirazVintage: 2006
Established in 1972 and purchased by the Cumming family in 1989, there is an emphasis on producing high quality varietal table wines. Now over 300 acres of vineyards, only estate grown fruit is used in the production of our wines.
Soil is deep ripped before planting. Vines are spaced at approx one metre, with around 20 buds per vine, and hedged trellised, exposing the grapes to the sun to achieve maximum ripeness. They are cane pruned one year in four followed by three years of spur pruning. All vines are irrigated from the nearby Loddon river with ground level mini sprays. Red wine grapes are planted on heavy clay soil with pieces of limestone present in the soil.
Open stainless fermentation tanks. 18-22 degrees Celsius. Combination of pump-overs and plunging. Pressed at dryness with malolactic fermentation occurring before oak maturation.
Egg white fining and coarse filtration before going to bottle.
Aged in new, 1&2 year old American Hogsheads for 9-12 months.

Winemakers Tasting Note
Brilliant deep purple in appearance. There are strong berry and vanilla spice characters on the nose.

The palate is full and rich, typical of Water Wheel wines, with noticeable berry and liquorice flavours. The wine has excellent length with a long and persistent finish balanced with fine, chalky tannins.
It is ready to drink now and will continue to improve in the medium term.
A superb table wine, ideal to serve with a wide variety of red meat dishes.
Cabernet SauvignonVintage: 2005
Red grapes are planted on heavy clay soil with pieces of limestone present in the soil.
Vines are hedged trellised, exposing the grapes to the sun to achieve maximum ripeness. All vines are irrigated from the nearby Loddon river with ground level mini sprays. Cropped at 3 tonne per acre.
The wine is fermented in open stainless steel fermentation tanks. 20-22 Degrees Celsius. Cap pumped over and plunged. Pressed at dryness.
It has been aged in new, one and two year old American oak Hogsheads which were seasoned and coopered in Europe.

Winemakers Tasting Note
This wine is bright violet in colour. There are strong blackcurrant aromas with a hint of mint on the nose.

The palate is full and rich with mulberry flavours combining with vanillan oak and mint characters.
It is well balanced and has a smooth, persistent finish with some fine tannins present.
The 2005 Cabernet Sauvignon will cellar well in the medium term.
The wine is ideally suited to red meat dishes including beef casseroles and herb flavoured roast lamb.

ChardonnayVintage: 2006
Soil is deep ripped before planting. Vines are hedged trellised, exposing the grapes to the sun to achieve maximum ripeness. All vines are irrigated from the nearby Loddon river with ground level mini sprays. White wine grapes are planted lighter, better drained soil.
Fifty percent fermented in temperature controlled stainless steel tanks with fifty percent fermented in American oak hogsheads. At end of fermentation in oak the wine under went lees stirring on a weekly basis, with a small percentage going through malolactic fermentation. The wine was protein and cold stabilized prior to filtration and bottling under screwcap closure.
Bentonite fining only, for protein stability. Course earth filtration followed by sterile filtration going to bottle.
Aged seven months in American oak hogsheads seasoned and coopered in France with medium toast level.

Winemakers Tasting Note
The 2006 Chardonnay is a clear golden straw colour with tinges of green evident. On the nose there are honey dew melon and confectionary aromas along with hints of oak.
The palate has citrus and pear flavours, a creamy mid palate balanced with integrated oak characters. The wine has a smooth, clean and persistent finish.
Ideal with a variety of food styles including scallops and pasta. Can be drunk know through to 2009.

Sauvignon BlankVintage: 2007
Vines are hedged trellised, exposing the grapes to the sun to achieve maximum ripeness. All vines are irrigated from the nearby Loddon River with ground level mini sprays. Sauvignon Blanc grapes are planted on light, well drained soil and cropped at 3 tonne per acre.
Stainless steel fermentation at 12- 15 degrees Celsius. Made cold stable. Earth filtered then sterile filtered to bottle.
Winemakers Tasting Note
Pale golden straw with a green tinge in colour. There are lime and tropical aromas on the nose with some herbaceous characters also present.

The palate is forward and full with abundant ripe fruit characters, pineapple and green apples, and has well balanced acidity.
The wine has a clean, crisp and persistent finish. Best drinking now - 2009.
It is well suited to seafood and lighter summer dining.

Mensie RedVintage: 2006
87% Shiraz, Cabernet Sauvignon 7%, Malbec 6%.
In 1833 John Catto left his native Scotland to seek his fortune in the new colony of Australia. He settled near what would become Bendigo, calling his new home Memsie after the village from where he had come, and planted a vineyard on clay soil rich with limestones. Memsie now produces delicious, round, full flavoured wines perfect for immediate consumption.

Soil is deep ripped before planting. Vines are hedged trellised, exposing the grapes to the sun to achieve maximum ripeness. All vines are irrigated from the nearby Loddon river with ground level mini sprays. Red wine grapes are planted on heavy clay soil with pieces of limestone present in the soil.

During fermentation the cap was plunged and pumped over three times daily. After pressing in a Membrane press and completion of Malolactic Fermentation, a percentage of the wine under went Micro Oxygenation with the balance of the wine spending time in American Oak Hogsheads. Following Albumen and Bentonite finings the wine is Earth filtered and then Sterile filtered to bottle.
Aged in 2&3 Year old American Hogsheads hogsheads for 6 - 9 months with monthly rackings.

Winemakers Tasting Note
The 2006 Memsie red has a dark cherry / purple colour. There are obvious blackcurrant, plum and spice characters dominating the nose.

The palate is fresh with voluminous and forward, spice, berry and plum flavours obvious.
These flavours are complimented by hints of sweet oak. The wine has great length with a persistent, smooth and clean finish.

Ready to drink now to 2010 with a variety of food styles including risotto and red meats.
Mensie WhiteVintage: 2007

Chardonnay 44%, Sauvignon Blanc 32%, Semillon 13%, Roussanne 11%.
In 1833 John Catto left his native Scotland to seek his fortune in the new colony of Australia. He settled near what would become Bendigo, calling his new home Memsie after the village from where he had come, and planted a vineyard on clay soil rich with limestones. Memsie now produces delicious, round, full flavoured wines perfect for immediate consumption.
Soil is deep ripped before planting. Vines are spaced at approx one metre, with around 20 buds per vine, and hedged trellised, exposing the grapes to the sun to achieve maximum ripeness. They are cane pruned one year in four followed by three years of spur pruning. All vines are irrigated from the nearby Loddon river with ground level mini sprays. White wine grapes are planted lighter, well drained soils.

Winemakers Tasting Note
Golden straw in colour with brilliant clarity. The palate has a veritable fruit salad of flavours with hints of apple, melon and pear combining with cashew and honey to produce a smooth, rich and viscous mouth feel.

The wine has a clean, persistent and well defined finish balanced with some tantalizing acidity.
Ready to drink now to 2009. Memsie wines are great with a variety of foods.
Try this as an aperitif or with a wide range of white meats and seafood.

http://www.waterwheelwine.com

Warrenmang

Warrenmang
WarrenmangDave Milne
telephone: (+61) 03 5467 2233
fax: (+61) 03 5467 2309

Winemaking and wine
Warrenmang wines are renowned for their quality and long term cellaring potential.

Grapes from the low yielding 30 year old vines are hand picked, basket pressed and hand crafted to create the finest quality Pyrenees wines

Make sure you choose some of these splendid wines for your drinking pleasure.
2004 BAZZANI Sauvignon Blanc- From vineyards nestled on the slopes of the Moonambel Valley, this classic Pyrenees Sauvignon Blanc exhibits lychees, citrus and aroma of freshly cut hay for which this variety is renowned. With its crisp, clean finish it complements a wide range of fish, poultry and vegetables dishes. Serve chilled and enjoy now.

2004 BAZZANI Chardonnay- This full flavoured, fruit driven un-wooded Chardonnay exhibits melon and fig characters together with tropical fruits. Refreshing and versatile the 2003 BAZZANI Chardonnay will complement a wide range of food and occasions.

2005 BAZZANI Shiraz Cabernet- Spice, berry fruit and a touch of mint aromas, together with some white pepper and licorice. A balance of finesse and intensity. A combination of the sweet ripe plum and soft fruit of Shiraz with the blackberry and rich clove spice of Cabernet Sauvignon.

2004 Vinello by BAZZANI – Conceived by Luigi Bazzani as a wine to be enjoyed with food, Vinello brings together three beloved Northern Italian varieties, Dolcetto, Nebbiolo and Barbera. The 2004 Vinello exhibits the classic Pyrenees spice, mint and berry flavours over the rich earthy, savoury and truffle like complexity expected of these varieties. A wine to accompany any dish. 91/100 James Halliday

2003 Warrenmang Estate Sauvignon Blanc - The fruit for this wine was picked at optimum ripeness, which is reflected in the many tropical flavours present. Vibrant in colour, the palate is crisp and clean. There is added complexity and depth due to a hint of exposure to oak barrels. This is a superb example of a Pyrenees Sauvignon Blanc and is ready for your immediate enjoyment.

2002 Warrenmang Estate Chardonnay - Exhibits complex aromas of melon and peach with a touch of butterscotch. The palate is full, with superb balance between the fruit and vanillan oak, gained from careful maturation in new and one year old French Barriques. This wine will age wonderfully and gracefully with cellaring potential of around 2-7 years.

2001 Warrenmang Estate Grand Pyrenees - Blended cabernet sauvignon, merlot, cabernet franc and shiraz ensures there is a wonderful abundance of flavour and complexity. Each variety was fermented, pressed and matured separately in French and American oak for two years. The palate is full and persistent with subtle oak and fine, balanced lasting tannins. 5 Stars James Halliday - 92/100.

2004 Warrenmang Estate Shiraz - The hand picked fruit is sourced entirely from Warrenmang’s low yielding, non-irrigated estate vineyard. Fermented in small open vats, basket pressed and matured in French and American oak for 18 months, the wine displays complex spice, plum and pepper that reflects its own unique terroir as it has done for over 30 years. Cellaring potential 5-10+ years 93/100 James Halliday

2001 Warrenmang Cabernet Sauvignon - Continuing the crafting of premium wines from the Estates' Vineyards, spicy blackberry flavours integrated with cassis/smoky and chocolate characters dominate the palate with a persistent and elegant finish. The third release of straight Cabernet Sauvignon from Warrenmang for 15 years deserves its great reviews and will reward you with cellaring for 10 years+. 92/100 James Halliday

2004 BLACK PUMA Shiraz - Black Puma is a rich 100% Pyrenees shiraz with complex aromas of berry, plum and spicy white pepper. Matured in French oak for 18 months, this velvety wine shows concentrated fruit and sweet vanillan oak, balanced with fine long tannins. Just like the Puma itself, this shiraz may prove hard to find. Public Choice “BEST WINE” Federation Square Regional Series 2006. Gold Wine Wise Small Vignerons Awards. 94/100 James Halliday
TORCHIO Aged Pressings – pronounced Tor-kio, is Italian for wine-press. Aged in French oak barrels, the robust and powerful cabernet and shiraz basket pressings from the selected super premium vintages of the past decade have been blended to create this intensely earthy and rich wine, a distinctive reflection of the acclaimed Pyrenees region.

http://www.bazzani.com.au/warrenmang

Warrabilla

Warrabilla
Zema Estate Murray valley Highway, Rutherglen, 3685, Victoria, Australia.P.O.Box 41 Rutherglen, 3685, Victoria, Australia.Tel: 02 6035 7242Fax: 02 6035 7298

Winemaking
Red wine making is a great love. I use some very basic traditional techniques. Open fermenters and gentle pressing are no different to 1870’s wine making. The wines are racked off lees several times and never filtered. Filtering destroys colour, flavour and structure. We just lightly fine the wines with egg whites to naturally clarify them. Then, after the wines are blended (always the most fun), I use the best bottling techniques available. When serving a Warrabilla wine, I recommend some ageing on our premium wines, but largely the Brimin Series is made for drinking now. To get the most out of an aged red, I recommend pulling the cork at least an hour or so beforehand and serving at 15–20 degrees celsius. (10 minutes in the vegetable crisper on a hot day is just perfect). Some decanting is also useful for older wines. wine2006 Reserve MarsannePale straw colour, the nose shows honeysuckle. Bone dry but full palate. Toasty oak from the new French and American barrels is in check, though the palate is very full and long. Great acidity means this Marsanne is made for long term cellaring. Cellar 5 years plus.
2007 Reserve ChardonnayOur style of Chardonnay is unashamedly big and oaky. Ripe fruit salad characters of peach, melons and pineapple are on the palate.

The nose shows the vanillan characters of the new American oak puncheons it was aged in. The mouthfeel and texture of this Chardonnay is long, luxurious and very well balanced. Cellar 3 - 5 years. 13% alcohol.

2006 Cabernet CleanskinThis is a soft, easy drinking style. Medium weight, this wine has bright cherry red colour and a nose of red berries and chocolate. The palate is firm and sweet, with obvious French oak and great acid balance. Soft and ready to drink now.

2006 Reserve Cabernet Sweet blackcurrant and tobacco leaf on the nose with huge colour, very firm tannins and huge mouth feel. The colour and palate are typical Warrabilla traits with intense black purple hues and long rich full balanced structure. The wine spent 10 months in new and seasoned American oak puncheons, giving some lovely complex vanilla and nutty tones. All from our own Rutherglen vineyard for perfume and Parola's vineyard for colour and body. 14.5% alcohol. Cellar 3 to 5 years.

2005 Parola's Limited Release Cabernet Cabernet just doesn't get much bigger! We just don't like thin, green, weedy Cabernet, so we set out to get it ripe. Big vine theory (wide spacing in the vineyard), low yields, great soils and a little bit of stress all make for deep black wines with great perfume, depth and tannin. All from our Rutherglen vineyard. Aged for 10 months in brand new French (70%) and American (30%) puncheons, this has all the blackcurrant fruit, chocolate and richness you could ask for. Cellar 5 years plus.

2006 Parola's Limited Release Cabernet Our Parola's label represents the best parcels of fruit in the best years, with the wines being thick, luxurious and showing great varietal characters. The ripe fruit characters of blackcurrant and pipe tobacco are balanced by long firm tannins and great oak structure. Aged for 10 months in brand new French and American puncheons. All from our own Rutherglen vineyard No wimpy green Cabernet here! 15% alcohol. Cellar 5 years plus.
2005 Reserve ShirazBig style Shiraz with loads of liquorice and chocolate. We put a lot of effort into our Shiraz and we really didn't shirk on the 2005. Made from low yielding Shiraz from both our Rutherglen and Parola's vineyards, this wine has all the colour, weight and tannin Warrabilla is known for. Aged in new American oak (20%) and one year old French/American puncheons for 10 months, the oak adds balance and weight to the fruit. Cellar 5 years plus.

2006 Reserve ShirazAmazing black colour, the nose shows the vanilla and spice from the 10 months in one year old American and French puncheons. This Shiraz from our Parola's vineyard shows the incredible perfume, black berry fruit characters and tannin structure you'd expect from low yielding vines on deep red loam soils. This is a typical Warrabilla Shiraz showing all the balance, structure and finesse possible with big rich ripe fruit. 16% alcohol. Cellar 5 years plus.
2004 Parola's Limited Release Shiraz Incredible black/purple colour. Wonderful nose of crushed violets, sweet fruit and superb American oak. Low yielding vines and aged in brand new puncheons - a benchmark North East Shiraz. Cellar 5 years plus.

2005 Parola's Limited Release Shiraz Our Parola's Shiraz represents our simple aim: To make the best red in North East Victoria. We consider our Parola's vineyard to be the best little vineyard around. Deep red loams, low yielding vines, and our unique viticultural practices of big vine theory and great exposure, give wines with huge colour, flavour and tannin. Aged for 10 months in brand new American puncheons, this Shiraz shows the great espresso coffee bean tones, raspberries, chocolate and liquorice associated with our best wines. Cellar 5 years plus.
2006 Parola's Limited Release Shiraz The Parola's label represents the best parcels of fruit in the best years, with the wines being thick, luxurious and showing great varietal characters. This wine shows incredible black colour, soft tannins, with a long palate of blackberries and liquorice. All from the deep red loans of our own Parola's vineyard, this massive wine was aged for 10 months in brand new American oak puncheons. A monster weighing in at 17% alcohol."
2001 Reserve Durif MagnumAward winning wine which has huge colour and tannin structure. Great depth of black cherries and balanced oak.

2004 Reserve DurifBlacker than the Ace of Spades, this has all the deep intense characters of black cherry, black plums with subtle French oak in the background. Unbelieveable wine. 16.5% alcohol. Cellar 5 years plus.

2005 Reserve DurifWarrabilla Durif is a style of it's own. This represents what we do very nicely. Big ripe fruit with black cherries, black chocolate and hints of French oak give this wine great depth. Unbelievable black colour, this Durif shows what properly ripened Durif is all about. Great fine tannins, mouth-filling viscosity and long lingering palate. Cellar 5 years plus.
2006 Reserve DurifHuge black colour and great long soft tannins. The palate is rich luxurious and very long with all the liquorice, black fruits and chocolate tones of our best Durif. The wine spent 10 months in new and seasoned American oak puncheons, giving the wine a complex nutty and vanilla nose. It has the acidity and structure to cellar for many years. 16% alcohol. Cellar 5 years plus.

2004 Parola's Limited Release DurifDurif doesn't get any better. This Durif has incredible viscosity and sheer power of ripe black fruit and weight. Liquorice, black cherries, clean vanillan oak and great chalky tannins. A massive 17.5% alcohol - this is the stuff of legends. Cellar forever. Only available in Magnums.

2006 Parola's Limited Release DurifWe've pushed all the buttons to get this massive wine of 18% alcohol. The black cheery fruit and chocolate characters are intense and exceptionally well balanced. The oak is fine and subtle from the 10 months in French oak hogsheads. Naturally fermented in open fermenters with absolutely no residual sugar.

Archers Old TawnyA fabulous wine for those cold Winter evenings. Aged up to 10 years in old brandy barrels which impart a wonderful warmth. Toffee and coffee bean characters are prominent and has good length on the palate with a slightly drier finish.

2003 Vintage Port100% Durif from our new Parola's vineyard.Unbelievable black colour with faintest hints of Purple.Black cherries, chocolate and licorice are there in abundance with huge dry tannins on the finish.A big one to cellar.

2004 Vintage PortRarely in a lifetime do you get to make wines like this. Massive black fruit characters and intense colour and tannin come from mega ripe Durif grapes. Cellar forever and then some.

2005 Vintage PortOur influences have been the nutty styles of Portugal and the deep black ethereal wines of Rutherglen. By using Durif to make a drier style, we combine the best of both. The great tannins and huge colour are balanced by the vibrant morello cherry fruit that Durif is legendary for. These classic wines benefit from cellaring for many years.

Reserve MuscatOur Muscat shows luscious rasined, spicy fruit with coffee bean and molassis. The colour is quite dark with a hint of barrel age characters showing. All this is the result of careful blending of young, fresh Muscat and aged material, with great depth and body. http://www.warrabillawines.com.au

Wantirna Estate

Wantirna Estate
Wantirna Estate Vineyard Bushy Park Lane Wantirna South, Victoria, 3152
Postal Address: P.O. Box 231, Glen Waverley Vic 3150
Ph: +61 3 9801 2367 Fax: + 61 3 9887 0225

Winemaking and wine
Wantirna Estate All the wines have gradually been renamed from plain old Wantirna Estate Chardonnay etc to include the names of the four grand daughters. Added to that has been an illustration by the well-known cartoonist and artist, Michael Leunig depicting something about each of the girls’ personalities.

Isabella Chardonnay The chardonnay grapes are pressed in an air bag press before the juice is chilled, settled and inoculated with yeast. After fermentation begins the chardonnay must is transferred to a mixture of new and 1 and 2 year old oak barrels. Fermentation takes place in a cool underground cellar. Our Chardonnay goes through a malolactic fermentation to varying degrees, depending on the season. The wine is left to age on the yeast lees with regular lees stirring to increase the texture of the wine. After around 11 months, the wine is fined and sent to bottle.
The wine is made to be elegant with a good middle palate texture. The Wantirna Estate Isabella also blooms with time in the bottle.

Lily Pinot Noir
We aim to pick the Pinot Noir grapes in the early morning so as to bring the grapes to the winery cool. The grapes are picked into small 5 kilogram trays that are then stacked into the cool-room overnight. The next day the grapes are destemmed, not crushed, into an open fermenter where they soak on their skins for a few days, until the temperature of the must is above 15 degrees Celsius. The must is then inoculated with yeast and the fermentation takes place over the next week with regular plunging.

The vineyard has three distinct blocks of Pinot Noir and these are all harvested separately. Even in our small vineyard there are quite amazing differences between the blocks and each delivers quite unique characters. Added to that is the fact that there is often up to 2 weeks difference in the harvest dates. The mature vines, around 35 year old vines, give us the savoury tones and fine tannins, the Front block delivers spicy and savoury flavours, whilst the Fruit Tree block is generously fruity. Once blended, the resulting wines complement each other beautifully.
The wine is matured in a mixture of new and 1 and two year old oak barrels, with around 30% new barrels being used each vintage.

Amelia Cabernet Sauvignon ­ Merlot
Whilst the label only lists two varieties, there is in fact two more - Cabernet Franc and Petit Verdot. So the wine is what is known as a typical Bordeaux blend. The Petit Verdot is the most recent planting on the vineyard having been grown since 1994 and used in the blend since 1997. The added benefit of this variety is its fine but strong tannins and the natural acidity it adds to the wine. Plus the deep black colour wine from this grape offers. Our winemakers hands are a much darker black after making this wine compared to making any of the others.

Again, winemaking is simple with the grapes crushed, and fermented in open fermenters with regular punching down of the cap (as the grapes and juice ferment the natural carbon dioxide that is produced during fermentation pushes all the skins to the top of the fermenter. These skins give the wine its flavour tannin and colour and so they need to be regularly pushed back down into the juice so that this extraction can occur.) The wine is matured in a mixture of new, 1 and 2 year old oak for 22 months before being bottled.

The four varieties together all complement each other. The Cabernet Sauvignon offers cassis flavours and a long finish whilst the Cabernet Franc and Merlot fill the middle palate with mulberry tones and generous texture. As a blend the wine remains refined with some alluring cedary tones. The Amelia Cabernet Merlot can be drunk young, but if you can hold on to a bottle or two for five to ten years, at least.

Hannah Cabernet Franc Merlot
This is an unusual blend for an Australian winery. The wine came about because of a love we had for the wines of Chateau Cheval Blanc in St Emilion, Bordeaux. So we decided to make one single barrel of this wine each year. The wine is made in the same way as the Amelia Cabernet Sauvignon Merlot. The wine is matured in a mixture of new and 1 and two year old oak barrels, with around 30% new barrels being used each vintage. The soft fruit of the Cabernet Franc seamlessly combines with the new oak so that the flavours marry very well together. The wine is rare and is sold in a bottle by bottle allocation.

http://www.wantirnaestate.com.au

The Willows Vineyard

The Willows Vineyard
The Willows Vineyard Adress: The Willows Vineyard Light Pass Rd Light Pass SA 5355 Australia Postal Addres: s PO Box 60Light Pass SA 5355 Australia
Phone: +61 8 8562 1080Fax: +61 8 8562 3447
Winemaking and wine The white wines
RIESLING
Sourced from The Willows vineyards at Light Pass, this Riesling is typical of our style, but showing more character and "front" than many Rieslings. It has a delicate green-gold colour and a floral, lively aroma - hallmarks of a good Riesling.
The flavour is refreshing, with zesty citrus fruit, a touch of spice and a crisp, dry finish. An exuberant and refreshing wine bursting with life now, it will develop beautifully in the bottle over the next few years.
SEMILLON
In 1936 Herbert Scholz planted his first vines, among them a variety known then as Madeira. After seven decades these vines are still growing - carefully tended, pruned and harvested by hand - but today the variety is recognised as Semillon. These mature vines produce grapes that give great consistency and depth of flavour and depth - year in, year out. This Semillon has the typical lively lemon butter fruit character which is a trademark Willows Vineyard style, along with a touch of vanillan oak from barrel fermentation and a brief period of maturation in French oak hogsheads. The palate is full flavoured, with good length, elegance and zest that indicates it will age beautifully over two to five years. Winemakers of the Barossa refer to Semillon as the "red wine drinkers white".
The red wines
CABERNET SAUVIGNON
This Cabernet Sauvignon is an impressive Barossa style exhibiting the richness and warmth of fruit one would expect from the region, along with the particular mint and eucalypt tones which have become a hallmark of The Willows Vineyard Cabernets. The vineyard grows along the banks of the North Para River and the fruit is harvested late in the season when the flavours are fully developed , tannins are ripe and sugar levels are high. This is a wine of great varietal flavour, combining stylish and elegant fruit characters along with rich chocolate hints which are associated with good Barossa reds. Extended maturation in American and French oak hogsheads over two years has helped create a long, soft, silky texture. The palate's complexity of blackcurrant, fruit, integrated oak and fine ripe tannins combine to make this a wine of immediate appeal, whilst its length and structure indicate a cellaring potential of five years or more.
SHIRAZ
The Barossa's international reputation for concentrated, powerful Shiraz with great palate length and softness is borne out in this wine. Dense, vibrant colour is a feature of this brooding beauty, along with very ripe, sweet fruit, reminiscent of plum, blackberry and pepper on the nose. Two years maturation in small American oak barrels has enhanced and complemented the robust fleshy fruit. As a result the palate is generous, ripe and mouth filling exhibiting berry and cinnamon spice flavours, along with oak-derived mocha overtones and harmonious, soft yet defined tannins.
BONESETTER SHIRAZ
Among the Silesians who came to the Barossa in 1845 from Europe there were plenty of grapegrowers and winemakers, butchers and bakers… not to mention a few Lutheran pastors. But while the gastronomic and spiritual side of the flock was sustained it fell upon one man to mend their broken bones. Johann `JG` Scholz found that his earlier career as a bonesetter in the Prussian Army was in such demand that he established a hospital at The Willows. The Scholz family ran this infirmary until the early 1960`s, during which time their treatments enabled many locals to survive various afflictions, including the polio epidemic which swept post war Australia.It was soon after this time that a small Shiraz vineyard was planted and became known by the family as The Bonesetter`s Block. Sixth generation descendant of `JG`, Peter Scholz, now lives in the sprawling hospital building adjacent to The Willows Vineyard and Winery. Peter selected the premium parcels of Shiraz fruit from this mature vineyard which were carefully fermented before ageing the wine in 100% fine grained French Oak hogsheads for more than two years. The wine shows typical Barossa structure and richness supported by fine, soft tannins and stylish savoury oak.
G7 GRENACHE/SHIRAZ In 1845, J.G. Scholz arrived in the Barossa and took up land now known as the Willows. Some 160 years on 7th generation, brothers Spencer & Jack Scholz crafted this wine from Grenache & Shiraz. Fruit from vines planted by 5th generation descendants of J.G was fermented in open fermenters and basket pressed prior to maturation in American oak.A tribute to J.G from generation 7
Sparkling wines
THE DOCTOR SPARKLING RED (CELLAR DOOR ONLY) Made from Shiraz and Pinot Noir, this wine is named in honour of the five generations of Scholz "doctors" that have worked and lived on the family property since 1845. The sixth generation broke tradition to begin winemaking - but continued healing spirits with this sparkling red. After spending 18 months on yeast lees it was disgorged in October 2005. A truly Australian style and a traditional favourite in the Barossa, this wine shows rich fruit and complex yeast characters, yet maintains a soft, long palate. Why not go for The Doctor? http://www.thewillowsvineyard.com.au

Lamonts NAVERA

This classic Australian liqueur style is made from low yielding old vine Swan Valley Muscat, Pedro Ximenez and Frontignac. It is aged for an average of four years in barrel using a modified solera system. The resulting wine shows rich apricot and raisin aromas and flavours with a luscious palate and a fresh, lingering finish. The perfect end to any meal.

Lamonts TAWNY PORT 500

This wine is a distinctive Tawny Port style blended from Shiraz and Cabernet Sauvignon. The grapes are crushed and then fragmented by a mincer prior to fermentation on skins in open vats. These traditional methods ensure maximum extraction of colour, tannins and flavour.
Fermentation proceeds until the desired sugar level is attained. The juice is then drained and pressed off skins and fortified with grape spirit, which arrests the ferment and stabilises the wine against further yeast activity.

The wine is aged for an average of 8 years before final blending. The resulting wine shows complex marzipan, toffee and plum pudding aromas. The palate is generous with sweet fruit characters and persistent drying tannins. Perfect with fully matured cheddar cheese.

Lamonts 2005 SHIRAZ VIOGNIER

The Viognier was hand harvested off Maryville Estate in Chittering and the Shiraz was machine harvested off the Barton Vineyard in Baskerville, Swan Valley.

Fermentation: The whole bunches of Viognier were placed in the bottom of the fermenter and the Shiraz was crushed in on top. They were co-fermented for 10 days before the wine was pressed in to barriques (2x 1 year old French oak and 1x new American oak) to finish the primary and malolactic fermentation followed by 14 months of barrel maturation.

Colour: Vibrant, deep ruby red.
Bouquet: Lifted aromas of blackberries and orange blossom.
Palate: The palate is soft, round and rich with mulberry and chocolate that carries on long after you finish the wine.
Cellaring: This is a small production, special occasion wine enhanced by food. Enjoy now or be rewarded with bottle age after time in the cellar.

Lamonts 2004 SHIRAZ

This distinctly Swan Valley Shiraz came from the Lamont, Millard and Barton vineyards, with the fruit being both hand and machine harvested. Fermentation: After two days of cold soak the fruit underwent fermentation with temperatures between 22 - 26 degrees C. Malolactic fermentation was completed in tank prior to 23 months oak maturation in a combination of 25% new American oak barriques and 75% one and two year old French oak barriques.

Colour: Vibrant, black-red.
Bouquet: Intense aromas of crushed black cherry and heady jasmine blossom with underlying characters of forest floor.
Palate: Well integrated oak enhances the palate of bright briary fruits with complexing star-anise, juniper berry and black forest gateau. Silky tannins provide a long and lingering finish.
Cellaring: Drink in 2007-2010.

Lamonts 2003 FAMILY RESERVE

The 2003 growing season in the Swan Valley made making premium wines easy. Cooler than usual temperatures allowed for a slow and even ripening period with fruit achieving full flavour and ripeness.

The Margaret River Cabernet Sauvignon was harvested prior to storms and so survived unscathed and in good condition.

Blend: 85% Cabernet Sauvignon (70% Swan Valley, 15% Margaret River) 13% Shiraz 2% Merlot

Colour: Blackish, brick red with brilliant hue.
Bouquet: Displays dark forest fruit characters coupled with nutty oak derived spices.
Palate: Silky tannins and intense black fruits offer depth and elegance.
Cellaring: This wine may be enjoyed now but cellaring for 5 – 8 years with be rewarded.

Lamonts 2004 MARGARET RIVER CABERNET SAUVIGNON

This classic, handcrafted cabernet is made from low yielding, dry grown Margaret River fruit.
The Cabernet fruit was hand harvested and crushed into open fermenters where it underwent a two day cold soak before primary fermentation. The wine was inoculated for and achieved secondary (malolactic) fermentation. The wine was matured in 20% new and 80% one year old French oak barriques for 24 months.

Colour: Black-red with brilliant hue.
Bouquet: Lifted herbaceous aromas coupled with briar patch fruits and hints of new leather.
Palate: A sweet mid palate of ripe black fruits is matched with velvety tannins to create a elegant wine with depth and complexity.
Cellaring: Consume between 2007 and 2017.

Lamonts 2003 CABERNET MERLOT

A blend of 90% Cabernet and 10% Merlot produces a well structured wine with evident tannins and a balanced mid-palate. Smokey cedary nose with briary black fruit berries, fresh crushed plums and a savoury herbal edge.

A soft, approachable blend with a fresh flavoursome finish. The wine was aged in French oak barriques for 15 months. This is a wine to enjoy now or to cellar for 3 – 5 years.

Lamonts 2001 BLACK MONSTER

The Black Monster is a small production premium red. It is made exclusively from Franklind River Malbec.

Using Bordeaux Red yeast, the wine was fermented in open vats using both "pumping over" and "hand plunging" techniques to extract the maximum colour and flavour.

The two barrel batch was aged in new and one year old french oak barriques for 23 months, prior to minimum filtration and bottling. The wine has been cellared for three years before release.

Colour: Black, brick red hue.
Bouquet: Full ripe brooding black fruits and oak derived spices.
Palate: Silky smooth and seamlessly crafted with intense but elegant and refined fruit.
Cellaring: This wine may be enjoyed now but cellaring for 5 - 8 years will be rewarded.

Lamonts 2007 THE BUNYIP "ROSE"

The Bunyip is a creature that inhibits rushy swamps, billabongs and Lamont’s Bottling Hall.
Often portrayed in Aboriginal legends as an evil spirit, the Bunyip of Lamont’s Bottling Hall is friendly and pink! He helps the winemaker to pass time while undertaking the monotonous and sometimes dull job of bottling.

Fermentation: The wine was fermented in stainless steel tanks to retain the fresh fruit characters.

The 2007 Bunyip is a Swan Valley blend of predominantly Shiraz with a touch of Viognier to lift the fruity aromas and add a bit of depth to the wine.

Colour: Vibrant, delicate pink.
Bouquet: Lifted aromas of apple blossom, rose petals, cranberries and peaches.
Palate: The palate combines red berry flavours with a rich creamy texture. Sitting just off dry, the palate has a tight acid structure which give the wine a fresh and lengthy finish.
Quantity: 500

Lamonts 2005 CHARDONNAY

Our premium Chardonnay is a multiregional blend of fruit sourced from the Swan Valley, Margaret River and Harvey.

For the 2005 chardonnay each parcel of fruit was hand picked and kept separate throughout the winemaking process to assess the different attributes of each region. The parcels were cold settled, transferred to new and one year old French oak and individually inoculated with a specifically selected yeast strain (ICV-D47). One-third of the barrels underwent malolactic fermentation and all the barrels were bâtonnaged (lees stirred) for three months post fermentation for complexity. They received a further five months of barrel maturation before bottling. The wine has been cellared for one year prior to release.

Colour: Pale gold.
Bouquet: Intense and complex aromas including wheat, marzipan, peach and vanilla bean.
Palate: Deeply textured palate expressing varietal stone fruit characters.
Quantity: 630

Lamonts 2007 SEMILLON SAUVIGNON BLANC

Semillon and Sauvignon Blanc both excel in Margaret River and produce one of the regions finest and most regarded wine styles.

This wine is made using only the free-run juice fraction and cold fermented in stainless steel tanks to retain the fresh fruity characters.

The 2007 Semillon Sauvignon Blanc is a blend of 61.4% Margaret River Semillon, 37.5% Margaret River Sauvignon Blanc and 1.1% Margaret River Chardonnay.

Colour:
Vibrant, light straw with green hue.
Bouquet:
A lifted aromatic nose of ripe gooseberry and cut grass.
Palate:
Offers tropical fruits and the distinctive herbaceousness expected of the style.

Lamonts 2006 FRANKLAND RIESLING

Fruit was sourced from Western Australia’s renown Riesling growing area, Frankland River.
The fruit was machine harvested. Only the free run juice was retained and cold settled. Then only the clearest of juice was taken for fermentation to ensure fresh, clean fruit characters.
A long and slow fermentation at temperatures between 11-14 degrees C was used to retain the delicate fruit esters of this exceptional Riesling.

The palate is intensely flavoured, showing lime juice and citrus characters expected of the variety with a clean, dry acid finish.

Lamonts 2006 LATE PICKED CHENIN BLANC

Due to the public demand for a sweet wine, the winemakers chose to harvest a small parcel of Swan Valley Chenin Blanc later in the vintage thus allowing it to attain generous tropical fruit flavours.

Slowly fermented at cool temperatures to maintain these fruit characters, the ferment was arrested just off dryness to give a luscious, fullness to the palate.

Intense tropical characters of honeyed pear, passonfruit and pineapple aromas carry through on the rich palate and are well balanced by the fresh and zesty finish.

Served well chilled this wine complements fresh tropical fruit salad. A delightful sweet white table wine.

Lamonts 2007 QUARTET

The earliest ever harvest in the Swan Valley will also become one of our most memorable for quality across the board.

The 2007 Quartet is a blend of 33% Verdelho, 33% Chardonnay, 23% Chenin Blanc & 11% Semillon.

Colour: Brilliant, vibrant pale straw.
Bouquet: Intense tropical fruits; guava, pineapple, with nashi pear and ripe melon.
Palate: Luscious fruit salad balanced with crisp citric acids.
Quantity: 2250 cases

Lamonts 2007 VERDELHO

Lamont’s has always sourced Verdelho from the same vineyard block at the front of Lamont’s Swan Valley property. However due to the popularity of this wine 2007 has seen an increase in production and hence the need to source more fruit. So, for the first time we have used a small, yet sensational parcel of Verdelho from the Chittering region, McCusker vineyard.
Colour: Pale but vibrant with a green hue.

Bouquet: Lifted citrus characters of lemon sherbet and underlying notes of tinned pineapple.
Palate: Luscious fruit salad balanced with crisp citric acids.
Quantity: 500 cases

Lamonts 2004 WHITE MONSTER

The White Monster is a small production of super premium Chardonnay. In 2004 the White Monster was crafted from hand picked chardonnay from Chapman's Creek vineyard in Margaret River.

Pressed straight into French oak barriques and fermented on full solida, 100% malolactic fermentation, three months batonnage (lees stirred) and a further five months of barrel maturation before bottling. The wine has been cellared for two years prior to release.
The wine has been sealed under screwcap to retain freshness.

Colour: Vibrant goldern straw, with a green hue.
Bouquet: Lifted aromas of almond meal, stewed peaches and vanilla pod.
Palate: A rich and intense palate held together by an elegant acid backbone.
Quantity: 28 cases

Lamonts 2006 METHODE CHAMPENOISE

This unique sparkling wine is made using traditional Methode Champenoise production technique.

Fermentation: The base wine is the free run fraction of Cabernet Sauvignon separated from the skins straight after crushing. A parcel of Margaret River Cabernet was left on skins for one day to extract the pretty pink colour.

For complexity a component of the wine was fermented on full solids. Secondary fermentation was completed in the bottle and aged on yeast lees for 9 months before release.
The wine is hand riddled, and hand disgorged just prior to release to retain refinement and freshness.
Colour:
Blush in colour
Bouquet:
Liquered strawberry aroma .
Palate:
Mixed berries with a crisp and lingering finish. Brut de Brut
Quantity:
750 cases

South Australia Wine Growing Region

SOUTH AUSTRALIA

The key wine growing regions of SA are:1. Barossa Valley2. Adelaide Hills3. Riverland4. McLaren Vale5. Langhorne Creek6. Clare Valley7. Coonawarra8. PadthawayBarossa ValleyIn 1842 immigrants from England, Germany and Poland established one of Australia's best-known and historic wine regions, the Barossa Valley.

The main red varieties now grown are Shiraz, Cabernet Sauvignon and Grenache and the key white grape varieties are Riesling, Semillon and Chardonnay.Shiraz abounds in the Barossa, and is probably the wine for which the region is most famous. Riesling is the other classic Barossa variety.

The style is quintessentially Australian - quite unlike the European Riesling. The region also produces excellent quality Grenache, Cabernet Sauvignon and Chardonnay.

Jacob’s Creek flows through the Barossa Valley. The Barossa's first commercial vineyard was located on the banks of Jacob’s Creek, this site is located between the townships of Rowland Flat and Tanunda.

Australian wine producing regions

Wine of south-eastern Australia" on a label means that the wine could come from the majority of Australian wine producing regions, with Western Australia being the exception. This represents 98% of the Australian vineyard areas. These wines (led by Jacob’s Creek) have driven the international export success of Australian wine over the last 15 years.

Australian winemakers use a mix of multi-regional and regional blending. Multi-regional blending uses wines from different regions to make a single wine, whereas regional blending uses wines from different vineyards within a region to make a single wine.

The six states and their major wine growing regions are listed as follows. Most of the wine that is used in the Jacob’s Creek range comes from the major winegrowing regions in South Australia.

SOUTH AUSTRALIA
The key wine growing regions of SA are:1. Barossa Valley2. Adelaide Hills3. Riverland4. McLaren Vale5. Langhorne Creek6. Clare Valley7. Coonawarra8. Padthaway
Barossa Valley

In 1842 immigrants from England, Germany and Poland established one of Australia's best-known and historic wine regions, the Barossa Valley. The main red varieties now grown are Shiraz, Cabernet Sauvignon and Grenache and the key white grape varieties are Riesling, Semillon and Chardonnay.

Shiraz abounds in the Barossa, and is probably the wine for which the region is most famous. Riesling is the other classic Barossa variety. The style is quintessentially Australian - quite unlike the European Riesling. The region also produces excellent quality Grenache, Cabernet Sauvignon and Chardonnay.

Jacob’s Creek flows through the Barossa Valley. The Barossa's first commercial vineyard was located on the banks of Jacob’s Creek, this site is located between the townships of Rowland Flat and Tanunda.

Adelaide Hills
This is South Australia's oldest wine region with vines grown and wines made as early as the 1840's. It is recognised as a premier cool climate region of Australia.

The cool, high altitude vineyards create fine sparkling and still wines of intense flavour, good acid structure, elegance and balance. Varieties grown include Chardonnay and Pinot Noir for both sparkling and bottled wines in the coolest parts; Riesling, Semillon, Sauvignon Blanc and Merlot in the slightly warmer areas; and Cabernet Sauvignon, Cabernet Franc and Shiraz in the lower altitudes.

Riverland
The Riverland receives a great deal of sunshine and this, together with its rich sandy loam soils and plentiful water supply makes up Australia's largest wine growing region. Around two-thirds of South Australia's and almost one-third of Australia's wine grapes, are grown here. Once home to varieties for fortified and brandy production, the region has undergone a quiet transformation over the past decade and now produces premium varietal bottled wines with generous flavours.
The region is renowned for its rich and flavoursome Chardonnay grape, which excels in the warm climate providing generous fruit flavours. More Chardonnay is now grown in the Riverland than the combined total of all other regions in South Australia. Shiraz, and Merlot are also well suited and produce full flavoured wines.

McLaren Vale
Located approximately 40 minutes south of Adelaide the McLaren Vale region is situated close to the sea amongst green pastures and olive groves. The region is made up of a mixture of wineries ranging from new to very old and from small to medium in size.

McLaren Vale has a dry Mediterranean climate and is generally hot, however it is tempered by sea breezes from the Gulf of St Vincent. This climate together with Ironstone and sandy loam soils produce high quality fruit for the production of intensely flavoured bottled wine.

McLaren Vale is known for rich, full-bodied reds from Shiraz and Cabernet Sauvignon. It has also started to gain more recognition for producing Chardonnay, Grenache and Merlot.

Langhorne Creek
Located near McLaren Vale, Langhorne Creek is regarded as one of the best-kept secrets in Australian Viticulture. The cooling breezes of the Great Southern Ocean sweeping over Lake Alexandrina help make Langhorne Creek a focus for fine cool climate wines.

Traditionally a red grape-growing region it is known for its production of outstanding Cabernet Sauvignon and Shiraz. Langhorne Creek reds are renowned for their soft tannins and full-flavoured fruit-driven palates, excellent depth of colour and medal winning quality. This region now also has a large area of high quality Chardonnay and Riesling.

Clare Valley
Situated north-west of the Barossa, settlers from England, Ireland and Poland first moved into the region during the 1840's, producing a rich heritage of architecture and villages which remain largely intact and make it one of Australia's most picturesque wine regions.

The climate of the region provides cool to cold nights and warm to hot summer days. Clare (and in particular the sub-region of Watervale) is famous for Riesling, but the area also produces some outstanding Cabernet Sauvignon and Shiraz.

Coonawarra
Located in the southeast corner of the State, 400 km from Adelaide, this region has become famous for its red wines and for the Terra Rossa soil from which the vines flourish. The actual wine region stretches 30 km from north to south and is 2-3 km at its widest point.

The combination of a cool to warm climate and the region's famous terra rossa soil that sits on top of well-draining limestone produces some of Australia's most outstanding Cabernet Sauvignon wines.

Padthaway
Situated near its more famous cousin, Coonawarra, this younger wine region shares the same 'red gold' soil of terra rossa but is significantly warmer and produces wine of great flavour and depth. The principal red varieties grown in this region are Shiraz and Cabernet Sauvignon, however the region is famed for the style and quality of its Chardonnay.

NEW SOUTH WALES
The key wine growing regions of NSW are:1. Hunter Valley2. Mudgee3. Riverina

Hunter Valley
The birthplace of Australian Wine and home to Australia’s oldest continuously operating winery – Wyndham Estate, established in 1828. Nestled under the Brokenback Ranges and two hours drive north of Sydney, the climate is warm to hot through the growing season with high humidity and rain. However, sea breeze and cloud cover that often rolls into the valley in the afternoons provides a moderating cooling effect.
Aged Hunter Valley Semillon and Shiraz are generally what the region is famous for, and the style of these wines are quite unique when compared with many other regions around Australia and around the world. The region also produces excellent examples of Chardonnay.

Mudgee
Mudgee is situated 256-km northwest of Sydney on the slopes of the Great Dividing Range. The climate throughout the growing season is warm to hot, but differs from the Hunter Valley in terms of overall rainfall, especially in summer. For over 150 years wine has been made here and the fruit produced is generally accepted as good quality. Mudgee produces full-bodied reds, mainly from Cabernet Sauvignon and also some excellent white wines from Chardonnay here

Riverina
The Riverina district is one of the largest grape growing areas in Australia. After both World Wars the area welcomed many European migrants, of whom many were Italian, and it is their influence that has shaped the Riverina wine industry. The Riverina is very hot and has the ability to produce high yields, which are possible due to the Murrumbidgee Irrigation scheme.
Summer rain helps to provide the humidity to produce botrytis cinerea (noble rot). It is the sweet wine style from the botrytis-affected Semillon for which the region is famous. The Riverina is planted with Semillon, Chardonnay, Marsanne, Verdelho, Shiraz, Cabernet Sauvignon and Merlot. The region supports many wine styles, from medium bodied dry red and white wines, to sparkling and fortified and also the sweet whites.

VICTORIA
The main Victorian wine regions are:1. Yarra Valley2. Mornington Peninsula3. Geelong4. Macedon Ranges5. Goulburn Valley6. Bendigo7. Rutherglen

With more than 20 wine regions in Victoria, only a selection have been described.
Victoria's wine history began in 1838 and Victoria was the premier wine State in Australia until the spread of phylloxera, a change in taste/market demand and the expansion of the wine trade in South Australia stunted growth in the State. However the industry has gone from strength to strength since the 1970's with viticultural regions once again encircling Melbourne.

Yarra Valley
A premium wine region east of Melbourne, the Yarra Valley is so close to the outer fringe of Melbourne that there is a danger of the urban sprawl restricting future growth. The climate is cool making it ideal for Pinot Noir and Chardonnay bottled wines for which it is renowned, as well as sparking wines. Cabernet Sauvignon, Sauvignon Blanc and Riesling are also grown.

Mornington Peninsula
Directly south of Melbourne and approximately one hour's drive, this picturesque region comprises mostly small boutique wineries. Cool climate also, this region produces excellent Pinot Noir, Chardonnay as well as Cabernet Sauvignon, Shiraz and Riesling.

Geelong
Located west of Melbourne, Geelong was devastated by Phylloxera in the late 1800's but was reborn in the mid 1960's. Geelong remains a small but premium cool climate region strongly influenced by its windy coastal location. The region is famous for some of Australia's best Pinot Noirs, as well as Shiraz, Chardonnay and Cabernet Sauvignon.

Macedon Ranges
Similar in climate to the Champagne region in France, production here concentrates on Pinot Noir and Chardonnay, often used as a base for sparkling wine.

Goulburn Valley
Established in the 1850's this region is located in central Victoria and growing Marsanne, Viognier, Roussanne and Shiraz. The region claims to be the 'home of Rhone varieties' in Australia. The climate is generally hot with slightly cooler areas within and is also known for its gutsy Shiraz.

Bendigo
Located in Central Victoria approximately 120 km north-west of Melbourne, Bendigo's climate is warm and dry making it renowned for red wines, especially minty Cabernet Sauvignon and rich berry fruit Shiraz.

Rutherglen
Situated on the banks of the Murray River, close to the NSW border, the wineries around Rutherglen are rich in history. The former gold mining town became a major centre for red and fortified wine once the gold ran out. Today it is Australia’s capital for fortified wine, especially liqueur Tokay and Muscat.

WESTERN AUSTRALIA

The main wine producing regions of Western Australia are:1. Swan Valley2. Margaret River3.

Great Southern

Australia's biggest state, Western Australia has the country's most isolated wine regions in its southwest corner. Since 1970 the area has undergone many changes with many new regions coming into existence, some of which are described here:

Swan Valley

The wine industry of Western Australia began in this area which is situated on the outskirts of Perth. One of Australia's hottest regions, the major varieties planted include Chenin Blanc, Verdelho and Shiraz. Typically the wines are soft, flavoursome, medium to full-bodied styles.

Margaret River

Located on the coast some 260-km south of Perth, this region, in a little over 30 years, has become a flourishing centre for an internationally recognised wine industry. The climate is maritime with long cool ripening periods and free draining soils, making it ideal for premium quality fruit. Responsible for only 1% of Australia's production, the region makes up as much as 20% of the premium wine market. Cabernet Sauvignon, Chardonnay, Semillon, Pinot Noir and Shiraz varieties have won many accolades and are sought after both nationally and in international markets.

Great Southern

Great Southern is Australia's largest and Western Australia's coolest viticultural region and consists of five sub regions with a range of continental and maritime influences. Varieties that perform well include Cabernet Sauvignon, Shiraz, Pinot Noir, Chardonnay and Riesling.

TASMANIA

Tasmania is a small island with a sublime landscape off the southeast corner of Australia. The climate of the Tasmanian vineyards is cool, ideally suited for the production of superb, tightly structured sparkling wine from Chardonnay and Pinot Noir and crisp, delicately flavoured bottled wines from Riesling, Gewürztraminer, Chardonnay and Pinot Noir, wines notable for their finesse and naturally balanced acidity.

QUEENSLAND

Not surprisingly, due to the warmer and humid climate, Queensland only produces a small amount of wine compared with the other States. However, like other regions, vineyard developments are steadily on the increase. Queensland boasts the closest vineyard to the equator. Vineyards require a high altitude site to compensate for Queensland's hot climate.
The major region is called the Granite Belt. Vineyards are also found in the Roma, Mt Tamborine, Purga, and Amberley districts. Typically the wines are well-flavoured medium to full-bodied styles, mainly made from Semillon, Chardonnay, Shiraz and Cabernet Sauvignon.
Part content courtesy of the Australian Wine Guide by Clive Hartley.

Now that you know where the grapes are grown, you might like to learn about the different grapes that make up the Australian Red and White Wine Varieties.

Jacob's Creek

The history of Jacob's Creek begins with the settlement of South Australia. Colonel William Light who surveyed the city of Adelaide in 1836 made his way north east in 1837 to the Barossa Valley, which he named after a famous English land victory at Barrossa in the south of Spain.
When William Jacob first surveyed the Barossa Region in 1839, he and his brother John took up land in the Hundred of Moorooroo. Moorooroo is derived from an aboriginal word meaning ‘meeting of two waters’. The two waters involved were the North Para River and creek, which fed into it. The latter was called ‘Cowieaurita’ – which took its rise in the high land around Mount Crawford – and means “yellow-brown water”, the colour produced from the iron laden soil.

The creek was later renamed Jacob’s Creek after William Jacob and the Jacob brothers' small cottages still stand, overlooking Jacob's Creek.

In 1846 a German immigrant, Johann Gramp, purchased land further up stream. A year later he planted the Barossa Valley's first commercial vineyard, on the bank's of Jacob's Creek.
His first vintage was in 1850, and he continued to make wine in his small ironstone winery beside Jacob’s Creek until his death at the age of 84.

On the original site by the creek, which meanders through the folds of the Barossa Ranges, Johann Gramp’s cellar still stands, preserving the heritage of what is now Australia’s most successful wine enterprise. A major catalyst for this success came in 1976, with the introduction of a striking Shiraz Cabernet Malbec from the 1973 vintage. It was named after the site of Johann Gramp’s first vineyard on the banks of Jacob’s Creek.

Jacob's Creek's fresh, easy drinking style and excellent quality has been extremely popular in both Australia, and around the world.

Jacob's Creek has been the most popular brand in Australia and Australia's leading export brand for more than a decade and is widely recognised as spearheading the country's export growth.
Orlando was rewarded for its international success in 1993, by being named Australian Exporter of the Year - a title strongly contested by companies from all industries.

Then, in 1994, Jacob's Creek was honoured with one of the Australian Wine Industry's most prestigious prizes - the Maurice O'Shea Award. It was the first time the award had gone to a wine rather than a person and paid tribute to the enormous contribution Jacob's Creek has made to Australian wine exports.

An ongoing commitment to quality has resulted in Jacob's Creek being a regular winner at wine shows in Australia and overseas. Over the last three years Jacob's Creek has been awarded more than 800 medals in wine shows globally.

More than 80% of Jacob's Creek is now enjoyed in over 60 countries around the world - making it Australia's most popular wine and Australia's Top Drop.

Yet today you can still walk the historic vineyard site, marvel at the magnificent River Red Gums that line the waterway, inspect Johann Gramp’s original cellar and feel a real sense of place and ‘soul’ for Jacob’s Creek.

Winemaking Philosophy
From the vine to the bottle, the mission for Jacob's Creek is simply to improve the quality of each vintage.

The fruit for Jacob's Creek is sourced from different regions within South Eastern Australia, enabling the winemakers to overcome seasonal variations in any particular region, improve the quality of the wine, and select fruit that will best suit the wine style.
The philosophy behind Jacob's Creek is to offer a fresh, fruit-driven, easy drinking wine that can be consumed without years of cellaring. It must also offer excellent value and consistency.
Jacob's Creek wines promise to always over deliver in quality, for the price. Every aspect of the winemaking process is geared to achieve this result.

Penfolds

For over 160 years Penfolds has been a producer of remarkable wines.
Through our obsession with quality and our commitment to producing fine wine, a tradition has evolved which has had a profound influence on the entire Australian industry and is recognised worldwide.

Penfolds is able to source quality fruit from a diverse range of vineyard sites, including some of the best and oldest vineyards in South Australia.

This provides a tremendous resource which allows our Winemakers to achieve a remarkable consistency of style and quality across the entire portfolio.

Futhermore, the Penfolds Winemakers are custodians of a great tradition of innovation: pioneering the understanding of the chemistry of wine; developing and refining the concept of multi-regional blending; and producing an incredible list of Special Bins and experimental wines.
This tradition continues today with the development of new regions, the pioneering of new grape varieties and the refinement of both modern and classical winemaking techniques.

From the development of the iconic Penfolds Grange in the 1950s, the creation of the red wine portfolio in the 1960s through to today's Winemaking Trials, Penfolds distinct philosophy and integrity has resulted in international acclaim for both its winemakers and wines.

http://www.penfolds.com/winemaking/

Terra Barossa Eden Valley Pinot Gris 2005

Wine Tasting Clip of Terra Barossa Eden Valley Pinot Gris 2005 selected from Majestic on 12 July 2006.WINE: Terra Barossa Eden Valley Pinot Gris 2005VINTAGE: 2005PRODUCER: Thorn-ClarkeGRAPES: Pinot GrisREGION: Barossa, Eden ValleyCOUNTRY: AustraliaONE WORD: WaxyTASTING: Hints of peach and pear blossom and beeswax. This could be so much more exciting at yet remains a fairly innocuous wine which has both weight and body, but little charm.FOOD MATCH: Moreton Bay bugs with a citrus butter

Wine Week gives you tips on the best value wines in Australia. No esoteric wine jargon, just great advice on what you should be looking out for the next time you head off to buy some wine!
Wine Week are Danny and Brad, the wine guys. We are two blokes who love their wine and want to share the good ones that we've come across.
Hometown: MelbourneCountry: AustraliaWebsite: http://wineweek.com.au