Monday, December 8, 2008

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.

Monday, June 16, 2008

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.

Wandin Valley Estate

Wandin Valley Estate
Wandin Valley EstateWilderness Road, LovedaleHunter Valley NSW 2320Australia
Phone: +61 2 4930 7317 Fax: +61 2 4930 7814
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.
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.

Voyager Estate

Voyager Estate
Voyager Estate PO Box 319 Cottesloe 6911 W.A. Australia
Telephone: +61 8 9385 3133 Facsimile: +61 8 9383 4029
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".
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.

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

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

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.

Turkey Flat

Turkey Flat Turkey Flat Bethany Road
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.

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.

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
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

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.

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!

A full bodied yet balanced wine of immense drinkability.
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.
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
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.
1 Bronze medal
A powerful, full bodied yet balanced style.
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.
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.
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.
5 Silver medals

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.

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.


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.

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.

Tuesday, April 22, 2008


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

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.

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

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

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

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.

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.


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

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.

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.

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.

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.

Yering Station

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

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.

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

Yarra Burn

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

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.

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.

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.

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.

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.

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


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.

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.