Zilzie
Zilzie Sales Office Suite 403, 9-11 Claremont Street, South YarraVictoria Australia 3141
Phone: +61 (0) 3 9825 2800 Fax: +61 (0) 3 9825 2899
Zilzie Winery Lot 66 Kulkyne Way KaradocVictoria Australia 3496
Phone: +61 (0) 3 5025 8100 Fax: +61 (0) 3 5025 8116
Winemaking
Zilzie has developed its own style of operation, and this is reflected in its approach to wine making. Built in 1999, the Zilzie Winery continues to introduce new and innovative techniques from Australian and international wineries.
Zilzie’s wines are made from the finest parcels of fruit sourced from select vineyards in Victoria’s North West and are matured and blended in the unique Zilzie style.
This style is created through the marriage of traditional winemaking techniques and modern technology.
A measured barrel regime and skilled blending produces approachable, fresh fruit driven wines, which capture true varietal characters and deliver unparalleled consistency and quality.
Wines
Zilzie Estate
The premium Estate label is the flagship of Zilzie Wines’ range. These wines are testament to Zilzie’s commitment to producing high quality, value wine with an emphasis on fresh fruit flavours, character and style.
The Zilzie Estate wines are made with the finest parcels of fruit sourced from select vineyards in Victoria’s Murray Darling Region, and matured and blended in the unique Zilzie Style.
The Wines produced under the Estate label include
Zilzie Chardonnay Zilzie Merlot Zilzie Shiraz Zilzie Cabernet Sauvignon
Alternatives
Zilzie has developed a reputation for producing a wide range of premium quality alternative wine varieties. These wines create their own unique sub range under the Zilzie label, and are each individually crafted in the unique Zilzie Style.
Zilzie encourages wine drinkers to step outside the square and try something different. These wines are fabulous on their own, but also match a wide variety of local and international cuisines.
The wines produced under the Alternative label include Zilzie Pinot Grigio Zilzie Viognier Zilzie Rose Zilzie Sangiovese Zilzie Tempranillo Zilzie Petit Verdot
Buloke
The BULOKE range was named after Victoria’s northern most stand of protected Buloke trees which overlook the Zilzie vineyards. Designed for everyday drinking and enjoyment, these wines represent incredible value for money, whilst still upholding the high standard they are renowned for.
The wines produced under Zilzie’s BULOKE label include
BULOKE Sauvignon
Blanc BULOKE Chardonnay BULOKE Merlot BULOKE Cabernet Merlot BULOKE Shiraz
Zilzie Forbes Family
The Forbes family has farmed Zilzie Estate since Donald and Ethel Forbes were granted a section of land just a stone’s throw from the banks of the mighty Murray River, in the early 1900s. As a tribute to their family, the Forbes have released this selection of quality wines.
The Forbes Family wines are perfectly suited to the on-premise trade, as they can be enjoyed with a multitude of food styles on a variety of occasions.
The wines produced under Zilzie’s Forbes Family label include Forbes Family Classic Dry White Forbes Family Sauvignon Blanc Forbes Family Chardonnay Forbes Family Merlot Forbes Family Cabernet Merlot Forbes Family Shiraz
Selection 23
Zilzie’s SELECTION 23 label was named after the section of land known as ‘Selection 23’, first granted to Donald and Ethel Forbes in the early 1900’s. And until now, Zilzie’s SELECTION 23 range has been strictly export only. But with the label’s growing popularity in the UK, USA and Asia, it was time for this under-the–radar winner to come home.
SELECTION 23 has the right combination of quality and value to appeal to knowledgeable customers who want a wine which offers excellent food pairing and a fresh new image.
The wines produced under Zilzie’s SELECTION 23 label include
SELECTION 23 sauvignon blanc
SELECTION 23 chardonnay
SELECTION 23 merlot
SELECTION 23 cabernet merlot
SELECTION 23 shiraz
http://zilziewines.com
Tuesday, April 22, 2008
Zema Estate
Zema Estate
Zema Estate Riddoch HighwayPO Box 12 COONAWARRA SA 5263
Telephone: +61 8 8736 3219Facsimile: +61 8 8736 3280
Winemaking Vintage commences in late March early April with great care taken to preserve the intense flavours throughout the winemaking process. A combination of fermentation in potters, rotary fermenters and oak develop further richness and complexity with maturation in small oak casks produce wines of deep colour, fruit richness and concentration. Zema Estate's Winemaker Greg Clayfield manages a modern winery that has been set up for small batch wine making using the very best equipment.
Greg Clayfield joined Zema Estate in March 2006 and in doing so bringing with him an impressive 29 year track record in Winemaking and Winery Management including appointments with Rouge Homme (1978-1991), Wynns Coonawarra Estate (1991-2005), numerous wine show accolades and being awarded the 1988 International Winemaker of the Year. Greg is Coonawarra born and bred and was first drawn to the world of winemaking after many years riding the school bus up and down the terra rossa strip and observing the activity and growth of the local wine industry. Greg’s enthusiasm and interest in wine saw him helping out at local wineries during vintage before going on to complete a Diploma in Oenology at Roseworthy College, South Australia in 1977.
Greg has known the Zema family since the early 1960’s and observed them establish one of Coonawarra’s most respected wineries. “To work at a winery that I have been able to watch being built from scratch and be involved with a Family that I have a long term association with and a lot of respect for presents itself as a great opportunity.” Greg said. “I was delighted when the Zema Family approached me shortly after I left my previous employment. My winemaking plans are quite simple in terms of the fact that the styles and quality are well established. Zema Estate’s traditional ‘hands on’ approach to viticulture is also highly regarded. There is a good diversity of vineyards that provide a great strategic mix ranging from the subtly cooler Cluny block at the southern end of the renowned terra rossa strip to the comparatively riper and drier Glenroy block at the northern end of Coonawarra. These are both complimented by the home block which sits right in the heart of the original John Riddoch Coonawarra Fruit Colony in Coonawarra which features great older Shiraz and Cabernet Sauvignon vines and is also the site of the winery and Cellar Door.” The Zema family is thrilled with Greg’s appointment and feels very fortunate in securing the services of someone with his passion, skills and experience.
The bottling of all Zema Estate wines is done on-site at the winery. The family has for many years operated its own bottling line however due to increasing demand this has recently changed to using a large and modern mobile bottling facility which sets up on-site on demand. Bottling times are determined by the maturation and development of the wines, with all aspects overseen by Winemaker Greg Clayfield and the family. Wine of the Week “The Zema family are among Coonawarra's quiet achievers. Without great fanfare, they produce an excellent range of red wines without too much mucking around. Family Selection is Zema's top wine and this 2004 Cabernet is an outstanding example of an Australian classic wine type. Sweet blackcurrant syrup aromas meet the nose, with hints of black olive and a floral note. Perfectly weighted cedary oak plays its part well, and the palate is ripe and complete, finishing in perfectly balanced ripe tannins”
Sauvignon Blanc
Zema Estate’s Sauvignon Blanc is fresh and crisp, with tropical flavours including passionfruit and attractive underlying citrus – lemon / lime characters. An excellent match to a range of fresh foods and dishes. The 2006 Sauvignon Blanc has SOLD OUT. Merlot
Zema Estate Merlot, with rich complex spicy plum fruit and cedar oak nose, displays classical Merlot varietal characters. Soft and approachable on release with the structure and depth that rewards cellaring.
Cluny
A blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec, this wine exhibits rich sweet fruit with oak overtones and intense complex flavours derived from the use of these four grape varieties. This wine may be enjoyed young with its full fruit flavours or allowed to develop further with bottle ageing.
Shiraz Zema Estate Shiraz is a rich robust wine with trademark Coonawarra characteristics of pepper and spicy fruit integrated with vanillan oak overtones. A well weighted wine with excellent structure that will continue to develop with bottle age.
Zema Estate Cabernet Sauvignon is a benchmark Coonawarra Cabernet, concentrated with rich blackberry and mint fruit further enhanced with well integrated oak. A well structured and balanced wine allowing further development with bottle age. http://www.zema.com.au
Zema Estate Riddoch HighwayPO Box 12 COONAWARRA SA 5263
Telephone: +61 8 8736 3219Facsimile: +61 8 8736 3280
Winemaking Vintage commences in late March early April with great care taken to preserve the intense flavours throughout the winemaking process. A combination of fermentation in potters, rotary fermenters and oak develop further richness and complexity with maturation in small oak casks produce wines of deep colour, fruit richness and concentration. Zema Estate's Winemaker Greg Clayfield manages a modern winery that has been set up for small batch wine making using the very best equipment.
Greg Clayfield joined Zema Estate in March 2006 and in doing so bringing with him an impressive 29 year track record in Winemaking and Winery Management including appointments with Rouge Homme (1978-1991), Wynns Coonawarra Estate (1991-2005), numerous wine show accolades and being awarded the 1988 International Winemaker of the Year. Greg is Coonawarra born and bred and was first drawn to the world of winemaking after many years riding the school bus up and down the terra rossa strip and observing the activity and growth of the local wine industry. Greg’s enthusiasm and interest in wine saw him helping out at local wineries during vintage before going on to complete a Diploma in Oenology at Roseworthy College, South Australia in 1977.
Greg has known the Zema family since the early 1960’s and observed them establish one of Coonawarra’s most respected wineries. “To work at a winery that I have been able to watch being built from scratch and be involved with a Family that I have a long term association with and a lot of respect for presents itself as a great opportunity.” Greg said. “I was delighted when the Zema Family approached me shortly after I left my previous employment. My winemaking plans are quite simple in terms of the fact that the styles and quality are well established. Zema Estate’s traditional ‘hands on’ approach to viticulture is also highly regarded. There is a good diversity of vineyards that provide a great strategic mix ranging from the subtly cooler Cluny block at the southern end of the renowned terra rossa strip to the comparatively riper and drier Glenroy block at the northern end of Coonawarra. These are both complimented by the home block which sits right in the heart of the original John Riddoch Coonawarra Fruit Colony in Coonawarra which features great older Shiraz and Cabernet Sauvignon vines and is also the site of the winery and Cellar Door.” The Zema family is thrilled with Greg’s appointment and feels very fortunate in securing the services of someone with his passion, skills and experience.
The bottling of all Zema Estate wines is done on-site at the winery. The family has for many years operated its own bottling line however due to increasing demand this has recently changed to using a large and modern mobile bottling facility which sets up on-site on demand. Bottling times are determined by the maturation and development of the wines, with all aspects overseen by Winemaker Greg Clayfield and the family. Wine of the Week “The Zema family are among Coonawarra's quiet achievers. Without great fanfare, they produce an excellent range of red wines without too much mucking around. Family Selection is Zema's top wine and this 2004 Cabernet is an outstanding example of an Australian classic wine type. Sweet blackcurrant syrup aromas meet the nose, with hints of black olive and a floral note. Perfectly weighted cedary oak plays its part well, and the palate is ripe and complete, finishing in perfectly balanced ripe tannins”
Sauvignon Blanc
Zema Estate’s Sauvignon Blanc is fresh and crisp, with tropical flavours including passionfruit and attractive underlying citrus – lemon / lime characters. An excellent match to a range of fresh foods and dishes. The 2006 Sauvignon Blanc has SOLD OUT. Merlot
Zema Estate Merlot, with rich complex spicy plum fruit and cedar oak nose, displays classical Merlot varietal characters. Soft and approachable on release with the structure and depth that rewards cellaring.
Cluny
A blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec, this wine exhibits rich sweet fruit with oak overtones and intense complex flavours derived from the use of these four grape varieties. This wine may be enjoyed young with its full fruit flavours or allowed to develop further with bottle ageing.
Shiraz Zema Estate Shiraz is a rich robust wine with trademark Coonawarra characteristics of pepper and spicy fruit integrated with vanillan oak overtones. A well weighted wine with excellent structure that will continue to develop with bottle age.
Zema Estate Cabernet Sauvignon is a benchmark Coonawarra Cabernet, concentrated with rich blackberry and mint fruit further enhanced with well integrated oak. A well structured and balanced wine allowing further development with bottle age. http://www.zema.com.au
Zarephath
Zarephath
Zarephath 424 Moorialup Road East Porongurup Western Australia 6324
Post: PO Box 1236Albany Western Australia 6331
Telephone: +61(0)8 9853 1152 Facsimile: +61(0)8 9853 1151
Winemaking
The motto in the Zarephath vineyard is "quality through attention to detail". With the extra hands available that living in community provides, we are able to spend more quality time with each individual vine, ensuring that the balance between vegetative growth and fruit production is maintained, and that the vines are always kept in an optimum state of health. Shoot thinning and leaf plucking are employed in order to provide good sunlight penetration and ventilation in the canopy. Maintaining a balance between pests and their natural predators also helps to minimise the need for chemical sprays. But besides all this, we also "talk" with our vines, offering encouragement and expressing appreciation for the good job they are doing, not necessarily with words, but we are sure that they respond to how we feel about them, and the results speak for themselves!
Wine 2007 Riesling
Fragrant floral, peach, spicy tropical aromas. An excellent palate showing fine taut structure leading to a lingering lime, lemon citrus finish with just a hint of spice.
2006 Chardonnay
Attractive, complex nose shoowing grilled nuts with melons with some dried fruits. The wine has a lovely rich and textured mouth-feel. The palate is clean and crisp; very long at the end. Lovely melon and a range of complex fruit flavors present a delightful refinement and finesse foreshadowed by complex fruit flavours of the 2006 Little Brother Unwooded Chardonnay. Gold Medal Winner at the 2007 Qantas WA Wine Show.
2005 Pinot Noir
Bright ruby red, full bpdoed. Fresh fruity vibrant nose. The 2007 Penguin Good Australian Wine Guide gives this wine 4 glasses while describing "Red-glare cherries, Asian spice, dry forest undergrowth" with "intnense cherry-like flovour" and "fleshy texture." This is a wine that shows why the Porongurup area is becoming famous for its distinctive Pinots.
2003 Shiraz Ruby red with scarlet hue. Developed, lively nose with a hint of spicy berry accents behind ripe plum. Beautifully rounded and juicy mid-palate. Spicy plum fruit and French oak are integrated and balanced. Medium grain tannin and acid - good length.
2003 Cabernet Sauvignon
Well integrated nose showing cassies berries and quality French oak with some slight leathery/savoury characters adding complexity. Very even and balanced palate. Everything is harmonised. Cassis fruit and spicy plum flavours evident with a hint of cherry and dark chocolate giving way to French oakZema Estate Cabernet Sauvignon is a benchmark Coonawarra Cabernet, concentrated with rich blackberry and mint fruit further enhanced with well integrated oak. A well structured and balanced wine allowing further development with bottle age.
ZAREPHATH HERITAGE RELEASE:
2001 Cabernet SauvignonInky fruit displaying classic blackberry flavours with a slight savoury edge. Persistent finish in fine tannins, background oak, and he lingerinng flavours of earthy cabernet fruit. James Halliday picked this one for its long cellaring potential, recommending that it be cellared for later enjoyment. We've had the occassional celebratory bottle and reckon that we'ed better give you a chance at the few remaining bottles before they are all gone.
LITTLE BROTHER
2006 Little Brother Unwooded Chardonnay
Lovely nose, comprising peach and honey, spicy citrus aromas. Beautiful aromatic structure showcasing fresh fruit salad, and a touch of Turkish Delight on the mid-palate. An elegant, smooth lingering finish.
Little Brother Late Harvest RieslingFloral and citrus fruit aromas, with honey dew and rock melon flavours on the palate, and a smooth, sweet finish.
2004 Little Brother Cabernet Merlot
Rich cabernet nose showing cassis fruit and light vanilla oak, with a well balanced palate of juicy berries, plums, cabernet tannins, merlot fleshiness, and dusty oak.
FROM THE CELLAR:
2000 Riesling: Ripe floral and intense lychee aromas. with fresh lime and passionfruit flavours, herbal notes and a clean, lingering finish.
2000 Pinot Noir: Early tasting notes for this wine said: “Full rich palate combining ripe strawberry, cherry and confectionary characters with dusty, spicy French oak. Lovely nutty, slightly charred characters also evident. Creamy mid-palate with great persistence of flavour. What was evident then has continued to integrate and mature. The wine is a fine example of a light cool climate aged pinot: pleasant to the nose, smooth and fruit filled.
2000 Cabernet Sauvignon: Intense blackberry and raspberry fruit aromas, combined with sweet dusty oak. A medium bodied wine with earthy fruit, sweet dusty oak, and fine grain tannins.
http://www.zarephathwines.com
Zarephath 424 Moorialup Road East Porongurup Western Australia 6324
Post: PO Box 1236Albany Western Australia 6331
Telephone: +61(0)8 9853 1152 Facsimile: +61(0)8 9853 1151
Winemaking
The motto in the Zarephath vineyard is "quality through attention to detail". With the extra hands available that living in community provides, we are able to spend more quality time with each individual vine, ensuring that the balance between vegetative growth and fruit production is maintained, and that the vines are always kept in an optimum state of health. Shoot thinning and leaf plucking are employed in order to provide good sunlight penetration and ventilation in the canopy. Maintaining a balance between pests and their natural predators also helps to minimise the need for chemical sprays. But besides all this, we also "talk" with our vines, offering encouragement and expressing appreciation for the good job they are doing, not necessarily with words, but we are sure that they respond to how we feel about them, and the results speak for themselves!
Wine 2007 Riesling
Fragrant floral, peach, spicy tropical aromas. An excellent palate showing fine taut structure leading to a lingering lime, lemon citrus finish with just a hint of spice.
2006 Chardonnay
Attractive, complex nose shoowing grilled nuts with melons with some dried fruits. The wine has a lovely rich and textured mouth-feel. The palate is clean and crisp; very long at the end. Lovely melon and a range of complex fruit flavors present a delightful refinement and finesse foreshadowed by complex fruit flavours of the 2006 Little Brother Unwooded Chardonnay. Gold Medal Winner at the 2007 Qantas WA Wine Show.
2005 Pinot Noir
Bright ruby red, full bpdoed. Fresh fruity vibrant nose. The 2007 Penguin Good Australian Wine Guide gives this wine 4 glasses while describing "Red-glare cherries, Asian spice, dry forest undergrowth" with "intnense cherry-like flovour" and "fleshy texture." This is a wine that shows why the Porongurup area is becoming famous for its distinctive Pinots.
2003 Shiraz Ruby red with scarlet hue. Developed, lively nose with a hint of spicy berry accents behind ripe plum. Beautifully rounded and juicy mid-palate. Spicy plum fruit and French oak are integrated and balanced. Medium grain tannin and acid - good length.
2003 Cabernet Sauvignon
Well integrated nose showing cassies berries and quality French oak with some slight leathery/savoury characters adding complexity. Very even and balanced palate. Everything is harmonised. Cassis fruit and spicy plum flavours evident with a hint of cherry and dark chocolate giving way to French oakZema Estate Cabernet Sauvignon is a benchmark Coonawarra Cabernet, concentrated with rich blackberry and mint fruit further enhanced with well integrated oak. A well structured and balanced wine allowing further development with bottle age.
ZAREPHATH HERITAGE RELEASE:
2001 Cabernet SauvignonInky fruit displaying classic blackberry flavours with a slight savoury edge. Persistent finish in fine tannins, background oak, and he lingerinng flavours of earthy cabernet fruit. James Halliday picked this one for its long cellaring potential, recommending that it be cellared for later enjoyment. We've had the occassional celebratory bottle and reckon that we'ed better give you a chance at the few remaining bottles before they are all gone.
LITTLE BROTHER
2006 Little Brother Unwooded Chardonnay
Lovely nose, comprising peach and honey, spicy citrus aromas. Beautiful aromatic structure showcasing fresh fruit salad, and a touch of Turkish Delight on the mid-palate. An elegant, smooth lingering finish.
Little Brother Late Harvest RieslingFloral and citrus fruit aromas, with honey dew and rock melon flavours on the palate, and a smooth, sweet finish.
2004 Little Brother Cabernet Merlot
Rich cabernet nose showing cassis fruit and light vanilla oak, with a well balanced palate of juicy berries, plums, cabernet tannins, merlot fleshiness, and dusty oak.
FROM THE CELLAR:
2000 Riesling: Ripe floral and intense lychee aromas. with fresh lime and passionfruit flavours, herbal notes and a clean, lingering finish.
2000 Pinot Noir: Early tasting notes for this wine said: “Full rich palate combining ripe strawberry, cherry and confectionary characters with dusty, spicy French oak. Lovely nutty, slightly charred characters also evident. Creamy mid-palate with great persistence of flavour. What was evident then has continued to integrate and mature. The wine is a fine example of a light cool climate aged pinot: pleasant to the nose, smooth and fruit filled.
2000 Cabernet Sauvignon: Intense blackberry and raspberry fruit aromas, combined with sweet dusty oak. A medium bodied wine with earthy fruit, sweet dusty oak, and fine grain tannins.
http://www.zarephathwines.com
Yering Station
Yering Station
Yering Station38 Melba HwyYarra Glen 3775 Victoria, Australia
Telephone: +61 3 9730 0100 Facsimile: +61 3 9739 0135
Winemaking
Depending on the season, harvest at Yering Station begins around late February / early March and is a bustling, exciting time of year in the vineyards and the winery. Fruit arrives freshly picked in the cool of morning and is handled before the heat of the day to ensure optimum flavour is preserved.
Depending on its destination, fruit will either go straight through the crusher de-stemmer, or be loaded into one of two air bag presses for a highly controlled and gentle extraction of juice.
Sometimes particular varieties such as Pinot Noir and Shiraz will be pumped directly into open tank fermenters for the delicate treatment of whole bunch pressing. White and red wines are treated differently once de-stemming has occured.
White wine making
White wines, including Yering Station Sauvignon Blanc, Marsanne, Viognier, Roussanne, Pinot Gris and Chardonnay are placed immediately in the press for extraction of juice and removal from skins. White wines are then stabalised in stainless steel, temperature controlled vats before movement to oak occurs. All juice spends some period in French oak barriques, from a minimum of one month for the Sauvignon Blanc, to eight months for the Chardonnay. The use of French oak helps to impart flavour and gives an added dimension and character to the wine.
The choice of 100% French oak at Yering Station is made for its gentle flavours which complements the more delicate, cool climate, Yarra Valley fruit. A carefully balanced percentage of slightly aged and new oak, combined with a blend of wild and cultured yeast are trademarks of Chief Winemaker Tom Carson's exacting expertise and sharp instinct when it comes to winemaking.
Rosé making
The winemaking team is renowned for its Pinot Noir Rosé E.D (Extra Dry) first released in 1997. Undergoing 12-24 hours of skin contact in an open fermenter, the Pinot Noir Rosé gains a soft pink, salmon colour. The wine then spends a short period of less than one month in older oak with around 30% undergoing malolactic fermentation to gain richness on the palate.
Red wine making
The Yarra Valley is internationally acclaimed for its Pinot Noir; and Chief Winemaker Tom Carson’s particular passion for the variety is only furthered by his great belief in its potential in this region. Much of the Pinot Noir is whole bunch pressed in stainless steel, temperature controlled, open tank fermenters. Foot stomping is an age-old technique still employed at Yering Station for its uniquely gentle extraction of juice and flavour. A percentage of the Pinot Noir will be wild yeast fermented to gain further complexity in the wine, rather than using a more predictable, cultured yeast. As the fermentation begins to gain momentum, a cap of skins and solids forms above the juice. This cap contains much of the flavour and elements necessary to produce exceptional Pinot Noir and each tank is hand-plunged three times daily during fermentation to enhance the final quality of the wine. The finishing touch in Pinot Noir making at Yering Station is aging in French oak barriques, a portion of which is always brand new.Other reds such as the Shiraz Viognier, Merlot and Cabernet Sauvignon are made in a similar way. However a combination of roto-fermentation and open tank fermentation is employed. As seen in the winemakers notes, the art of Shiraz Viognier making is a process the wine making team continue to refine and enjoy each vintage. With co-fermentation of Viognier skins and Shiraz berries (picked within a similar time frame), the extraction of aromatics, colour and flavour profile makes for a wonderful resulting wine in both the estate and the Reserve wines. Italian descendants; Sangiovese and Nebbiolo , are also produced at Yering Station.
Once the winemaking team feels the wines (red or white) have spent the required amount of time in oak, the wines will be removed from barrel to be temperature stabalised in a stainless-steel vat. Following this, wines are then fined, filtered and prepared for bottling. After bottling, all our wines spend a short time settling in bottle prior to being released into the market.
Sparkling wine making
An exciting component of Yering Station is the Yarrabank sparkling wine. Made in the Traditional Method, Yarrabank is now recognised as one of Australia’s top sparkling wine labels. Signed as a joint venture in 1996 between Yering Station and the Champagne House Devaux, the Yarrabank partnership combines the best in knowledge and expertise with the exceptional quality of our cool climate vineyards. Each year winemakers from Devaux travel to Australia to assist with assemblage, whilst Yering Station winemakers continue to travel to Champagne for September vintage to gain long established sparkling wine education and understanding.
Wines
Yarrabank Cuvee 2003
Yarrabank Late Disgorged 1999
Yarrabank Creme de Cuvee N.V.
French Champagne - Devaux Grande Reserve Brut N.V.
French Champagne - Devaux Blanc de Blanc N.V.
French Champagne - Devaux Cuvee D N.V.
2007 Mr Frog Chardonnay
2007 Mr Frog Pinot Noir
2004 Mr Frog Cabernet Shiraz
2006 Yering Station Sauvignon Blanc
2006 Yering Station Pinot Gris
2006 Yering Station M.V.R. Marsanne Viognier Roussanne
2006 Yering Station Chardonnay
2007 Yering Station Rose
2006 Yering Station Pinot Noir
2005 Yering Station Nebbiolo
2005 Yering Station Sangiovese
2006 Yering Station Shiraz Viognier
2007 Yering Station Merlot
2005 Yering Station Cabernet Sauvignon
2005 Yering Station Pinot Gris Late Harvest
2004 Yering Station Fortified Shiraz
2005 Yering Station Reserve Chardonnay
2005 Yering Station Reserve Pinot Noir
2005 Yering Station Reserve Shiraz Viognier
http://www.yering.com
Yering Station38 Melba HwyYarra Glen 3775 Victoria, Australia
Telephone: +61 3 9730 0100 Facsimile: +61 3 9739 0135
Winemaking
Depending on the season, harvest at Yering Station begins around late February / early March and is a bustling, exciting time of year in the vineyards and the winery. Fruit arrives freshly picked in the cool of morning and is handled before the heat of the day to ensure optimum flavour is preserved.
Depending on its destination, fruit will either go straight through the crusher de-stemmer, or be loaded into one of two air bag presses for a highly controlled and gentle extraction of juice.
Sometimes particular varieties such as Pinot Noir and Shiraz will be pumped directly into open tank fermenters for the delicate treatment of whole bunch pressing. White and red wines are treated differently once de-stemming has occured.
White wine making
White wines, including Yering Station Sauvignon Blanc, Marsanne, Viognier, Roussanne, Pinot Gris and Chardonnay are placed immediately in the press for extraction of juice and removal from skins. White wines are then stabalised in stainless steel, temperature controlled vats before movement to oak occurs. All juice spends some period in French oak barriques, from a minimum of one month for the Sauvignon Blanc, to eight months for the Chardonnay. The use of French oak helps to impart flavour and gives an added dimension and character to the wine.
The choice of 100% French oak at Yering Station is made for its gentle flavours which complements the more delicate, cool climate, Yarra Valley fruit. A carefully balanced percentage of slightly aged and new oak, combined with a blend of wild and cultured yeast are trademarks of Chief Winemaker Tom Carson's exacting expertise and sharp instinct when it comes to winemaking.
Rosé making
The winemaking team is renowned for its Pinot Noir Rosé E.D (Extra Dry) first released in 1997. Undergoing 12-24 hours of skin contact in an open fermenter, the Pinot Noir Rosé gains a soft pink, salmon colour. The wine then spends a short period of less than one month in older oak with around 30% undergoing malolactic fermentation to gain richness on the palate.
Red wine making
The Yarra Valley is internationally acclaimed for its Pinot Noir; and Chief Winemaker Tom Carson’s particular passion for the variety is only furthered by his great belief in its potential in this region. Much of the Pinot Noir is whole bunch pressed in stainless steel, temperature controlled, open tank fermenters. Foot stomping is an age-old technique still employed at Yering Station for its uniquely gentle extraction of juice and flavour. A percentage of the Pinot Noir will be wild yeast fermented to gain further complexity in the wine, rather than using a more predictable, cultured yeast. As the fermentation begins to gain momentum, a cap of skins and solids forms above the juice. This cap contains much of the flavour and elements necessary to produce exceptional Pinot Noir and each tank is hand-plunged three times daily during fermentation to enhance the final quality of the wine. The finishing touch in Pinot Noir making at Yering Station is aging in French oak barriques, a portion of which is always brand new.Other reds such as the Shiraz Viognier, Merlot and Cabernet Sauvignon are made in a similar way. However a combination of roto-fermentation and open tank fermentation is employed. As seen in the winemakers notes, the art of Shiraz Viognier making is a process the wine making team continue to refine and enjoy each vintage. With co-fermentation of Viognier skins and Shiraz berries (picked within a similar time frame), the extraction of aromatics, colour and flavour profile makes for a wonderful resulting wine in both the estate and the Reserve wines. Italian descendants; Sangiovese and Nebbiolo , are also produced at Yering Station.
Once the winemaking team feels the wines (red or white) have spent the required amount of time in oak, the wines will be removed from barrel to be temperature stabalised in a stainless-steel vat. Following this, wines are then fined, filtered and prepared for bottling. After bottling, all our wines spend a short time settling in bottle prior to being released into the market.
Sparkling wine making
An exciting component of Yering Station is the Yarrabank sparkling wine. Made in the Traditional Method, Yarrabank is now recognised as one of Australia’s top sparkling wine labels. Signed as a joint venture in 1996 between Yering Station and the Champagne House Devaux, the Yarrabank partnership combines the best in knowledge and expertise with the exceptional quality of our cool climate vineyards. Each year winemakers from Devaux travel to Australia to assist with assemblage, whilst Yering Station winemakers continue to travel to Champagne for September vintage to gain long established sparkling wine education and understanding.
Wines
Yarrabank Cuvee 2003
Yarrabank Late Disgorged 1999
Yarrabank Creme de Cuvee N.V.
French Champagne - Devaux Grande Reserve Brut N.V.
French Champagne - Devaux Blanc de Blanc N.V.
French Champagne - Devaux Cuvee D N.V.
2007 Mr Frog Chardonnay
2007 Mr Frog Pinot Noir
2004 Mr Frog Cabernet Shiraz
2006 Yering Station Sauvignon Blanc
2006 Yering Station Pinot Gris
2006 Yering Station M.V.R. Marsanne Viognier Roussanne
2006 Yering Station Chardonnay
2007 Yering Station Rose
2006 Yering Station Pinot Noir
2005 Yering Station Nebbiolo
2005 Yering Station Sangiovese
2006 Yering Station Shiraz Viognier
2007 Yering Station Merlot
2005 Yering Station Cabernet Sauvignon
2005 Yering Station Pinot Gris Late Harvest
2004 Yering Station Fortified Shiraz
2005 Yering Station Reserve Chardonnay
2005 Yering Station Reserve Pinot Noir
2005 Yering Station Reserve Shiraz Viognier
http://www.yering.com
Yarra Burn
Yarra Burn
Yarra BurnReynell Road, REYNELLA, SA 5161
Fax: +61 8 8392 2202 Telephone: +61883922222
Winemaking
Wine is a popular modern beverage and it has been produced for centuries in many parts of the world. Today the grape vine is cultivated for wine production in more locations and conditions than at any other time in history. The variables involved in its production are numerous and have now been researched and refined to a very high level. But despite the march of science, there are some universal principles that are the same today as they were centuries ago.
Crushing
Following harvest, grapes are taken to the winery where they are de-stemmed, crushed and pressed. Depending on the style of wine to be made, different techniques are employed to manage the amount of contact between grape skins, flesh and juice. Generally speaking, skin contact is essential for red wine making and the grape juice is fermented with the skins and then pressed to separate the skins from the wine, whereas only few white wines benefit from a period of skin contact before fermentation.
Fermentation
Every wine relies on the basic act of fermentation which involves the conversion of sugar, released from the grape juice in the form of glucose and fructose, to alcohol. Yeast is the agent of fermentation and these tiny creatures process the natural grape sugars, producing aroma and flavour compounds, alcohol, gas (carbon dioxide) and heat.
Some winemakers select specific dried yeasts and others prefer to rely on naturally occurring yeasts found on grape skins and winery surfaces for fermentation. Although the simple act of fermentation is the same, the choice of yeast, ambient or selected, can have a significant impact on the character of the finished wine.
The control of heat produced during fermentation through temperature-controlled tanks is one of the most significant advances of modern winemaking, enabling the winemaker to have a more regulated environment within which to direct the duration and intensity of fermentation. The size and type of fermentation vessel is also important as it determines the volume to surface area ratio of the fermenting wine and the accommodating tank (or barrel), and therefore the influence it may have on the finished wine. Sizes range from small buckets to large tanks holding millions of litres and fermentation vessels can be variously made of oak, concrete, stone, glass, clay, synthetics or stainless steel.
Racking
Following the fermentation process, when all the sugar has been converted to alcohol, the yeast cells die out. These dead yeast cells, or lees, are separated from the liquid in a process known as racking. Red wines also need to be separated from the skins following fermentation by pressing.
Bottling
Once fermentation is finished wines are prepared for bottling. Some wines are bottled very soon after fermentation and others are matured for a period of time, usually in oak barrels.
Bottling is an important part of the winemaking process and precision is the key. A lot of hard work and careful winemaking can all be compromised at the point of bottling. Immediately before bottling most wines are subjected to a thorough laboratory analysis to ensure it is ready. Once in bottle the winemaking process has finished but each wine continues to change and evolve. This process is known as bottle-aging. This is the final frontier for researchers as the processes that occur in bottle are incredibly complex.
Wine
Amberley Estate Banrock Station Barossa Valley Estate Bay of Fires Berri Estates Brookland Valley Chateau Reynella Emu Wines GoundreyHardys Houghton Kellys Revenge Knife & Fork Leasingham Moondah Brook Omni Redman Renmano Stanley Wines Starvedog Lane Stonehaven Tintara Yarra Burn Renmano http://www.hardywines.com.au
Yarra BurnReynell Road, REYNELLA, SA 5161
Fax: +61 8 8392 2202 Telephone: +61883922222
Winemaking
Wine is a popular modern beverage and it has been produced for centuries in many parts of the world. Today the grape vine is cultivated for wine production in more locations and conditions than at any other time in history. The variables involved in its production are numerous and have now been researched and refined to a very high level. But despite the march of science, there are some universal principles that are the same today as they were centuries ago.
Crushing
Following harvest, grapes are taken to the winery where they are de-stemmed, crushed and pressed. Depending on the style of wine to be made, different techniques are employed to manage the amount of contact between grape skins, flesh and juice. Generally speaking, skin contact is essential for red wine making and the grape juice is fermented with the skins and then pressed to separate the skins from the wine, whereas only few white wines benefit from a period of skin contact before fermentation.
Fermentation
Every wine relies on the basic act of fermentation which involves the conversion of sugar, released from the grape juice in the form of glucose and fructose, to alcohol. Yeast is the agent of fermentation and these tiny creatures process the natural grape sugars, producing aroma and flavour compounds, alcohol, gas (carbon dioxide) and heat.
Some winemakers select specific dried yeasts and others prefer to rely on naturally occurring yeasts found on grape skins and winery surfaces for fermentation. Although the simple act of fermentation is the same, the choice of yeast, ambient or selected, can have a significant impact on the character of the finished wine.
The control of heat produced during fermentation through temperature-controlled tanks is one of the most significant advances of modern winemaking, enabling the winemaker to have a more regulated environment within which to direct the duration and intensity of fermentation. The size and type of fermentation vessel is also important as it determines the volume to surface area ratio of the fermenting wine and the accommodating tank (or barrel), and therefore the influence it may have on the finished wine. Sizes range from small buckets to large tanks holding millions of litres and fermentation vessels can be variously made of oak, concrete, stone, glass, clay, synthetics or stainless steel.
Racking
Following the fermentation process, when all the sugar has been converted to alcohol, the yeast cells die out. These dead yeast cells, or lees, are separated from the liquid in a process known as racking. Red wines also need to be separated from the skins following fermentation by pressing.
Bottling
Once fermentation is finished wines are prepared for bottling. Some wines are bottled very soon after fermentation and others are matured for a period of time, usually in oak barrels.
Bottling is an important part of the winemaking process and precision is the key. A lot of hard work and careful winemaking can all be compromised at the point of bottling. Immediately before bottling most wines are subjected to a thorough laboratory analysis to ensure it is ready. Once in bottle the winemaking process has finished but each wine continues to change and evolve. This process is known as bottle-aging. This is the final frontier for researchers as the processes that occur in bottle are incredibly complex.
Wine
Amberley Estate Banrock Station Barossa Valley Estate Bay of Fires Berri Estates Brookland Valley Chateau Reynella Emu Wines GoundreyHardys Houghton Kellys Revenge Knife & Fork Leasingham Moondah Brook Omni Redman Renmano Stanley Wines Starvedog Lane Stonehaven Tintara Yarra Burn Renmano http://www.hardywines.com.au
Yalumba
Yalumba
Yalumba Eden Valley Road Angaston SA 5353 Australia
PO Box 10Angaston SA 5353 Australia
Wine RoomMon-Sun: 10am-5pmPublic Holidays: 10am-5pm
Closed: Christmas Day, New Year's Day, Boxing Day and Good Friday
Tel: +61 8 8561 3200
Fax: +61 8 8561 3465
wine making and wine
Cabernet Sauvignon Shiraz 2001
The 2000/2001 growing season was near to perfect with much needed winter and spring rains filling the soils and the vines beginning their growth in near perfect conditions. Flowering was even and was followed with a warm and dry ripening period.
Dense inky red in colour the nose is full of deep red fruits, spices and cloves with rich chocolates and concentrated sweet licorice all enveloped in creamy oak aromas. The palate is big and rich with sweet plummy fruit. The initial impact of plums, anise and sweetness continues to linger on and on. Like all The Reserves this is a wine built with structure and finishing with mouthfuls of long fine grained tannins.
Sourced primarily from the Eden Valley region from mature vines producing yields generally between 2 and 5 tonnes per hectare of intensely flavoured fruit. Soil types vary from red-brown earth over red clay to sandy loam over clay.
All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters. Indigenous or 'wild' yeasts, naturally present on the grape skins were allowed to complete the fermentation. These 'wild' ferments have helped contribute to the individual complexities of the wine, creating richness and fine textures.
The Octavius
Yalumba The Octavius has established a reputation as one of Australia's icon Shiraz wines, an amazing feat considering the first release was the 1990 vintage. In addition to being sourced from a number of very old vineyards in the Barossa, The Octavius is matured in American oak 'octaves' of 90 litres capacity. It is the only red wine in the world that is matured in such small barrels. The secret of the wine not becoming overpowered by the oak lies in the wood which is seasoned at Yalumba's own on-site cooperage for eight years before the octaves are crafted. Yalumba is one of a select few wineries in the world who boast their own coopers practising the ancient craft of barrel making.
The SignatureBeginning with the 1962 vintage, The Signature wines of Yalumba have saluted the very best of the vintage. They also have acknowledged the skills and dedicated service of people who have enhanced the traditions and culture of Yalumba. The Cabernet Sauvignon/Shiraz blend is a distinctively Australian style, and The Signature has set the benchmark for this iconic style, drawing heavily on Yalumba's great Barossa resource of Cabernet Sauvignon and Shiraz vineyards. Deep and intense, the wine displays full palate weight with powerful fruit and soft American oak which was hand-coopered at Yalumba - a wine made for longevity, very much The Signature style. Winestate 40 years of The Signature tasting. List of signatories.
The Menzies
Since its inaugural vintage in 1987, The Menzies, named after Sir Robert Menzies, politician and red wine enthusiast, has continued to grow in stature and quality. Cabernet Sauvignon grapes used for The Menzies are estate grown at Yalumba's Coonawarra vineyard, an exceptional site in the heart of Coonawarra's legendary terra rossa strip.
The VirgiliusYalumba 'The Virgilius' Eden Valley Viognier is one of Yalumba's most distinguished white wines and our premium Viognier offering. With more than 26 years of experience with this variety, Yalumba today is one of the most influential producers of viognier in the world. Clones: a chapter in Yalumba's viognier journey. Late 2005 saw the beginning of the planting of the first viognier clonal selections that had been propagating in the Yalumba Vine Nursery in the Barossa. Eight different clones were planted on the south eastern park of the Yalumba Eden Valley vineyard - the "Virgilius Vineyard" on Flaxmann Valley Road. This represents the most clonally diverse planting of viognier in Australia. Although it will be some years before these vines are able to produce grapes, and more years again before they are of suitable standard to go in The Virgilius blend, this is the next exciting stage in the Yalumba viognier journey.
The Reserve Bins
In 1974, Yalumba created an outstanding Cabernet & Shiraz blend known simply as FDR1A. The wine soon became a legend in winemaking circles, appreciated both for its fruit expression and restrained power.
Mawson's One of Australia's finest explorers, Sir Douglas Mawson inspired the world with his courage and heroic feats. Yalumba was proud to be a sponsor of Mawson's pioneering Antarctic expeditions in 1911-14. In honour of the winery's historic association with this great Australian hero, Yalumba has released Mawson's, a rich and complex wine displaying generous ripe berry flavours complemented by spicy French oak.
Organic
As part of its ongoing commitment to environmental management, Yalumba has introduced three new wines which have been made from organically grown grapes. All grapes were selected from two South Australian vineyards which have been certified by the Soil Association of the UK and NASAA Australia as approved organic producers. Small quantities of Viognier and Shiraz were produced from the Barich family vineyard in Loxton and a Shiraz from the vineyard of Adrian Strachan in McLaren Vale.
Hand Picked Series Using only the best Barossa hand picked fruit, the Yalumba Shiraz Viognier, Yalumba Tri-centenary Old Vine Grenache and Yalumba Eden Valley Riesling are all unique in style and rich in concentrated fruit flavour.
Barossa Eden
For more than 150 years Yalumba has been a vital part of the Barossa, making wines that reflect the best of the region. These wines are no exception. Sourced from the heart of the Barossa region in South Australia, these fine wines reflect Yalumba's dedication to creating wines with regional character, varietal flavour and individual personality.
Barossa For more than 150 years Yalumba has been a vital part of the Barossa, making wines that reflect the best of the region. These wines are no exception. Sourced from the heart of the Barossa region in South Australia, these fine wines reflect Yalumba's dedication to creating wines with regional character, varietal flavour and individual personality.
Galway Vintage Traditional Shiraz 2006
Since the 1940s Yalumba has been producing premium red wine under the Galway name. This release celebrates 60 years of Galway and offers both intense Shiraz flavours and complex American oak barrel characters Christobel's CDWChristobel Hill Smith was an integral part of the personality of Yalumba for over 60 years. Her vitality and charm bewitched all those around her. This is a dashing, lively, crisp blend, and is reminiscent of its namesake, Christobel.
Y Series (Australia)
The Yalumba Y Series of varietal wines express the lively personality and colourful 150-year history of the Hill Smith family of Yalumba, Australia's oldest family owned winery. These are fresh and flavoursome fruit-driven wine styles of quality and consistency, highlighting the true regional character of South Australia's most renowned viticultural areas and confirming Yalumba's reputation as Australia's finest independent winemaker.
Y Series (Export)
The Yalumba Y Series of varietal wines express the lively personality and colourful 150-year history of the Hill Smith family of Yalumba, Australia's oldest family owned winery. These are fresh and flavoursome fruit-driven wine styles of quality and consistency, highlighting the true regional character of South Australia's most renowned viticultural areas and confirming Yalumba's reputation as Australia's finest independent winemaker.
D Black Cuvée
The Yalumba D house style is first determined in the vineyard. Each vintage, small parcels of exceptional grapes are selected for each wine to accurately reflect individual terroir characteristics and form the desired structure, flavour and aroma profile.
Museum Reserve
Samuel Smith, founder of Yalumba, first began making wines at his Angaston winery almost 150 years ago and the production of fortified wines has long been part of that history. Today, Yalumba maintains its reputation for premium quality fortified wines by occasionally releasing very small parcels of show reserve stocks.
V de Vie
The term Eau de Vie literally translates to ‘Water of Life’ and originated in France. This clear brandy or distilled, fermented fruit juice reflects the early origins of distillation which were first explored in the pursuit of remedies to varied ailments. It soon found a new purpose as a beverage to be enjoyed rather than a medicinal aide. Today it is a rare and special spirit made around the world in small quantities from selected fruits.
http://www.yalumba.com
Yalumba Eden Valley Road Angaston SA 5353 Australia
PO Box 10Angaston SA 5353 Australia
Wine RoomMon-Sun: 10am-5pmPublic Holidays: 10am-5pm
Closed: Christmas Day, New Year's Day, Boxing Day and Good Friday
Tel: +61 8 8561 3200
Fax: +61 8 8561 3465
wine making and wine
Cabernet Sauvignon Shiraz 2001
The 2000/2001 growing season was near to perfect with much needed winter and spring rains filling the soils and the vines beginning their growth in near perfect conditions. Flowering was even and was followed with a warm and dry ripening period.
Dense inky red in colour the nose is full of deep red fruits, spices and cloves with rich chocolates and concentrated sweet licorice all enveloped in creamy oak aromas. The palate is big and rich with sweet plummy fruit. The initial impact of plums, anise and sweetness continues to linger on and on. Like all The Reserves this is a wine built with structure and finishing with mouthfuls of long fine grained tannins.
Sourced primarily from the Eden Valley region from mature vines producing yields generally between 2 and 5 tonnes per hectare of intensely flavoured fruit. Soil types vary from red-brown earth over red clay to sandy loam over clay.
All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters. Indigenous or 'wild' yeasts, naturally present on the grape skins were allowed to complete the fermentation. These 'wild' ferments have helped contribute to the individual complexities of the wine, creating richness and fine textures.
The Octavius
Yalumba The Octavius has established a reputation as one of Australia's icon Shiraz wines, an amazing feat considering the first release was the 1990 vintage. In addition to being sourced from a number of very old vineyards in the Barossa, The Octavius is matured in American oak 'octaves' of 90 litres capacity. It is the only red wine in the world that is matured in such small barrels. The secret of the wine not becoming overpowered by the oak lies in the wood which is seasoned at Yalumba's own on-site cooperage for eight years before the octaves are crafted. Yalumba is one of a select few wineries in the world who boast their own coopers practising the ancient craft of barrel making.
The SignatureBeginning with the 1962 vintage, The Signature wines of Yalumba have saluted the very best of the vintage. They also have acknowledged the skills and dedicated service of people who have enhanced the traditions and culture of Yalumba. The Cabernet Sauvignon/Shiraz blend is a distinctively Australian style, and The Signature has set the benchmark for this iconic style, drawing heavily on Yalumba's great Barossa resource of Cabernet Sauvignon and Shiraz vineyards. Deep and intense, the wine displays full palate weight with powerful fruit and soft American oak which was hand-coopered at Yalumba - a wine made for longevity, very much The Signature style. Winestate 40 years of The Signature tasting. List of signatories.
The Menzies
Since its inaugural vintage in 1987, The Menzies, named after Sir Robert Menzies, politician and red wine enthusiast, has continued to grow in stature and quality. Cabernet Sauvignon grapes used for The Menzies are estate grown at Yalumba's Coonawarra vineyard, an exceptional site in the heart of Coonawarra's legendary terra rossa strip.
The VirgiliusYalumba 'The Virgilius' Eden Valley Viognier is one of Yalumba's most distinguished white wines and our premium Viognier offering. With more than 26 years of experience with this variety, Yalumba today is one of the most influential producers of viognier in the world. Clones: a chapter in Yalumba's viognier journey. Late 2005 saw the beginning of the planting of the first viognier clonal selections that had been propagating in the Yalumba Vine Nursery in the Barossa. Eight different clones were planted on the south eastern park of the Yalumba Eden Valley vineyard - the "Virgilius Vineyard" on Flaxmann Valley Road. This represents the most clonally diverse planting of viognier in Australia. Although it will be some years before these vines are able to produce grapes, and more years again before they are of suitable standard to go in The Virgilius blend, this is the next exciting stage in the Yalumba viognier journey.
The Reserve Bins
In 1974, Yalumba created an outstanding Cabernet & Shiraz blend known simply as FDR1A. The wine soon became a legend in winemaking circles, appreciated both for its fruit expression and restrained power.
Mawson's One of Australia's finest explorers, Sir Douglas Mawson inspired the world with his courage and heroic feats. Yalumba was proud to be a sponsor of Mawson's pioneering Antarctic expeditions in 1911-14. In honour of the winery's historic association with this great Australian hero, Yalumba has released Mawson's, a rich and complex wine displaying generous ripe berry flavours complemented by spicy French oak.
Organic
As part of its ongoing commitment to environmental management, Yalumba has introduced three new wines which have been made from organically grown grapes. All grapes were selected from two South Australian vineyards which have been certified by the Soil Association of the UK and NASAA Australia as approved organic producers. Small quantities of Viognier and Shiraz were produced from the Barich family vineyard in Loxton and a Shiraz from the vineyard of Adrian Strachan in McLaren Vale.
Hand Picked Series Using only the best Barossa hand picked fruit, the Yalumba Shiraz Viognier, Yalumba Tri-centenary Old Vine Grenache and Yalumba Eden Valley Riesling are all unique in style and rich in concentrated fruit flavour.
Barossa Eden
For more than 150 years Yalumba has been a vital part of the Barossa, making wines that reflect the best of the region. These wines are no exception. Sourced from the heart of the Barossa region in South Australia, these fine wines reflect Yalumba's dedication to creating wines with regional character, varietal flavour and individual personality.
Barossa For more than 150 years Yalumba has been a vital part of the Barossa, making wines that reflect the best of the region. These wines are no exception. Sourced from the heart of the Barossa region in South Australia, these fine wines reflect Yalumba's dedication to creating wines with regional character, varietal flavour and individual personality.
Galway Vintage Traditional Shiraz 2006
Since the 1940s Yalumba has been producing premium red wine under the Galway name. This release celebrates 60 years of Galway and offers both intense Shiraz flavours and complex American oak barrel characters Christobel's CDWChristobel Hill Smith was an integral part of the personality of Yalumba for over 60 years. Her vitality and charm bewitched all those around her. This is a dashing, lively, crisp blend, and is reminiscent of its namesake, Christobel.
Y Series (Australia)
The Yalumba Y Series of varietal wines express the lively personality and colourful 150-year history of the Hill Smith family of Yalumba, Australia's oldest family owned winery. These are fresh and flavoursome fruit-driven wine styles of quality and consistency, highlighting the true regional character of South Australia's most renowned viticultural areas and confirming Yalumba's reputation as Australia's finest independent winemaker.
Y Series (Export)
The Yalumba Y Series of varietal wines express the lively personality and colourful 150-year history of the Hill Smith family of Yalumba, Australia's oldest family owned winery. These are fresh and flavoursome fruit-driven wine styles of quality and consistency, highlighting the true regional character of South Australia's most renowned viticultural areas and confirming Yalumba's reputation as Australia's finest independent winemaker.
D Black Cuvée
The Yalumba D house style is first determined in the vineyard. Each vintage, small parcels of exceptional grapes are selected for each wine to accurately reflect individual terroir characteristics and form the desired structure, flavour and aroma profile.
Museum Reserve
Samuel Smith, founder of Yalumba, first began making wines at his Angaston winery almost 150 years ago and the production of fortified wines has long been part of that history. Today, Yalumba maintains its reputation for premium quality fortified wines by occasionally releasing very small parcels of show reserve stocks.
V de Vie
The term Eau de Vie literally translates to ‘Water of Life’ and originated in France. This clear brandy or distilled, fermented fruit juice reflects the early origins of distillation which were first explored in the pursuit of remedies to varied ailments. It soon found a new purpose as a beverage to be enjoyed rather than a medicinal aide. Today it is a rare and special spirit made around the world in small quantities from selected fruits.
http://www.yalumba.com
Yabby Lake
Yabby Lake Level 4206 Bourke St Melbourne VIC 3000 Telephone: +61 3 9251 5375 Facsimile: +61 3 9639 1540
Winemaking and wine
Pinot Noir 2005
The 2005 Pinot Noir is a blend of MV6, Pommard and 115 Clones. MV6 and Pommard are chosen for their structure and complexity whilst 115 is selected for the layers of elegance it imparts on the final blend.
The fruit was hand picked, destemmed and gently crushed into open fermenters for a 3-4 days cold soak. After yeast inoculation the temperature of fermentation peaked at 32ºc during which time the must was plunged up to 3 times per day. The wine was pressed after seven days post ferment maceration into barrel (33% new Troncais and Allier barriques) for Malo lactic fermentation and ageing. It was racked once in the spring and once after the following vintage for bottling.
This wine exhibits a great depth of colour. Ripe plums, dark berries and spice with nuances of oak contribute to the distinctive aromas of this wine. The palate displays flavours of blackberries and cherries complimented by subtle oak. The wine has excellent weight and balance with lush rich flavours. The well integrated oak and acid are balanced by a sweet middle palate and a lingering finish. This Pinot Noir will age gracefully for up to seven years under ideal storage conditions.
Pinot Noir Technical Details: Growing Region Mornington Peninsula Grape Variety Pinot Noir 100% Alcohol 14% Acidity 6.5 g/l pH 3.42 Aging 13 months in French oak
Chardonnay 2005The 2005 Yabby Lake Chardonnay is a blend of six clones (I10V1, P58, Mendoza, Dijon 76, 95 & 96). It exhibits a distinctive style reflecting the warm vineyard site and skill of the winemakers.
The fruit was hand selected and gently whole bunch pressed in small batches before it was left to settle overnight. The partially clarified juice was then pumped into barrels for fermentation. French oak barrels were used from the Voges and Allier regions (33% new). Fermentation lasted up to three weeks. The barrels were then stirred every second week for seven months. The wine was aged on yeast lees for 10 months and then racked, blended and bottled in February 2006.
Green straw in colour the wine displays citrus, melon and peach aromas combined with yeast influences and a subtle hint of oak. The palate is dominated by citrus flavours that are complimented with subtle oak, yeast and honey. The wine is elegantly structured with a medium body and a persistent crisp finish. An ideal compliment to food, this wine will age gracefully for up to five years under ideal storage conditions.
Chardonnay Technical Details: Growing Region Mornington Peninsula Grape Variety Chardonnay 100% Alcohol 13.5% Acidity 7.1g/l pH 3.14 Aging 10 months in French oak http://www.yabbylake.com
Yabby Lake Level 4206 Bourke St Melbourne VIC 3000 Telephone: +61 3 9251 5375 Facsimile: +61 3 9639 1540
Winemaking and wine
Pinot Noir 2005
The 2005 Pinot Noir is a blend of MV6, Pommard and 115 Clones. MV6 and Pommard are chosen for their structure and complexity whilst 115 is selected for the layers of elegance it imparts on the final blend.
The fruit was hand picked, destemmed and gently crushed into open fermenters for a 3-4 days cold soak. After yeast inoculation the temperature of fermentation peaked at 32ºc during which time the must was plunged up to 3 times per day. The wine was pressed after seven days post ferment maceration into barrel (33% new Troncais and Allier barriques) for Malo lactic fermentation and ageing. It was racked once in the spring and once after the following vintage for bottling.
This wine exhibits a great depth of colour. Ripe plums, dark berries and spice with nuances of oak contribute to the distinctive aromas of this wine. The palate displays flavours of blackberries and cherries complimented by subtle oak. The wine has excellent weight and balance with lush rich flavours. The well integrated oak and acid are balanced by a sweet middle palate and a lingering finish. This Pinot Noir will age gracefully for up to seven years under ideal storage conditions.
Pinot Noir Technical Details: Growing Region Mornington Peninsula Grape Variety Pinot Noir 100% Alcohol 14% Acidity 6.5 g/l pH 3.42 Aging 13 months in French oak
Chardonnay 2005The 2005 Yabby Lake Chardonnay is a blend of six clones (I10V1, P58, Mendoza, Dijon 76, 95 & 96). It exhibits a distinctive style reflecting the warm vineyard site and skill of the winemakers.
The fruit was hand selected and gently whole bunch pressed in small batches before it was left to settle overnight. The partially clarified juice was then pumped into barrels for fermentation. French oak barrels were used from the Voges and Allier regions (33% new). Fermentation lasted up to three weeks. The barrels were then stirred every second week for seven months. The wine was aged on yeast lees for 10 months and then racked, blended and bottled in February 2006.
Green straw in colour the wine displays citrus, melon and peach aromas combined with yeast influences and a subtle hint of oak. The palate is dominated by citrus flavours that are complimented with subtle oak, yeast and honey. The wine is elegantly structured with a medium body and a persistent crisp finish. An ideal compliment to food, this wine will age gracefully for up to five years under ideal storage conditions.
Chardonnay Technical Details: Growing Region Mornington Peninsula Grape Variety Chardonnay 100% Alcohol 13.5% Acidity 7.1g/l pH 3.14 Aging 10 months in French oak http://www.yabbylake.com
Woody Nook
Woody Nook
Woody Nook Irvine's Fine Wines, 81 Burgess Road,Forster, NSW 2428.
Contact: Steve IrvineTel: 02 4952 4695
Winemaker's Notes
Cabernet sauvignon 2004A total of 10.49 tonnes of fruit were hand-picked on the estate at a Baumé of 14.2° on the 27th and 31st, transported directly to the winery, crushed and placed in open fermenters. At this stage the grape acid was adjusted and inoculated with yeast. For the following six days the crushed grapes were hand plunged and temperature controlled. The "must" (skins and wine) was then pressed and pumped to stainless steel tanks to allow secondary or "malolactic" fermentation to take place. At the completion of this process, the wine was racked to French oak barriques for eighteen months of maturation. After minimum filtration, the Cabernet Sauvignon was bottled at the winery in February 2006. 634 cases were produced.
Shiraz 20036.27 tonnes of shiraz grapes were picked by hand at the Woody Nook vineyard at a Baumé of 14° in March 2003, the same day seeing them begin their illustrious journey, first into the open fermenters for several days of plunging, followed by several more in stainless steel tanks for malolactic fermentation. Shiraz is matured in American oak barrels at Woody Nook and remains in them for 18-24 months. 493 cases were bottled in February 2005.
Merlot 2004Our merlot grapes were picked on the 27th February, 2004 at a Baumé of 12.5° and as with our full-bodied reds, plunged three times a day for six days with their temperature controlled before being pressed and transferred to tanks for their second or "malolactic" fermentation. Woody Nook's Merlot is racked in 225 litre French oak barrels for two years. Our 2004 vintage was bottled in February 2006 after a brief filtration process. 198 cases were produced.
Killdog Creek Cabernet Merlot 2005
Cabernet Sauvignon and Merlot grapes used in this blend were picked on the estate on March 17 and 23, 2005 at a Baumé of 13.2° and 14.25° respectively. They were both plunged in open fermenters for several days, followed by several more in stainless steel tanks for malolactic fermentation. French oak barriques were used for their maturation over a two year period and then, after blending 70%:30%, just 123 cases were bottled in February 2007.
Wine
Cabernet Sauvignon 2004
This magnificent, full bodied wine is complex with a nose which conveys an abundance of chocolate and blackcurrant with a hint of oriental spices. The palate is well-balanced with sweet fruit up front and soft mouth-filling tannins. Shiraz 2003 A firmly structured wine exhibiting a tinge of violets and spicy white pepper characteristics on the nose, which carry over to the palate, enhanced by fresh dark berry fruits and sweet vanillin oak. Enjoy now or be rewarded by cellaring for 6-8 years. Merlot 2004 This wine shows excellent colour and bouquet and has a depth of fruit with wood overtones. The palate has good structure and complexity, yet is still very soft with good acid balance. A very versatile wine. Killdog Creek Cabernet Merlot 2005 This 70% Cabernet Sauvignon and 30% Merlot blend is packed with ripe, dark cherry fruit, exhibiting violets and toasty oak on the nose. It has an appealing savoury flair with liquorice and blackcurrant flavours on the palate. http://www.woodynook.com.au
Woodstock
Woodstock
Woodstock Contact Details
Woodstock Winery & CoteriePO Box 150McLaren Vale SA 5171
Douglas Gully RoadMcLaren Flat SA 5171
T: +61 (0)8 8383 0156F: +61 (0)8 8383 0437
Winemaking and wine
Woodstock Riesling
The term “Rhine Riesling” was used in Australia until the mid 1990s when international agreements forbid the term “Rhine” for wines outside the Rhine Valley in Germany. Until then “Riesling” was a generic Australian term for a white wine style, dry, crisp and unoaked. Nowadays the term “Riesling” on a wine label must refer to the grape variety, not the generic style.
Woodstock Riesling is made only from Riesling grapes grown at Woodstock, McLaren Flat on sandy soils. The generous grape flavours are captured early while they still hold crisp natural acid, before they fully ripen. Below baume levels of 11.5º, Woodstock Rieslings retain a lively “lime juice” flavour that persists in the finished wine.
Only the free-run juice is used for Woodstock Riesling, to capture the very best flavours of this noble variety. Citrus and floral aromas followed by generous flavour and length with a crisp finish can be expected from Woodstock Rieslings. Chilled Rieslings can match up with many fish preparations.
As Rieslings age, they become more flavoursome and more enjoyable alone, without food. They can continue to develop flavour for over ten years with careful (cool) cellaring.
Young Riesling can also make a refreshing long drink in the summer. Mix it with soda water like the Austrians do in Vienna and make a “spritzer"
Food suggestion: Lightly battered, fresh South Australian King George Whiting served with tossed salad and chilled Woodstock Riesling, is a great combination. Woodstock Semillon Sauvignon BlancThe clone of Semillon vines grown at Woodstock create tropical fruit flavours, more expected of Sauvignon Blanc.
The grapes are harvested when these tropical flavours peak. Choice of yeast and winemaking methods enhance these tropical flavours.
The proportion of Sauvignon Blanc added varies between vintages, approximately 10% to 30%. Woodstock Five Feet Viognier RieslingThe name “Five Feet” refers to the original stocks in the town of Woodstock, England, which have five leg holes to hold “Five Feet”.
Viognier is the dominant variety in this “red drinker’s white”.
An ancestor of Vitis vinifera, Viognier has the tannin structure of some red wines. Woodstock Five Feet Viognier Riesling shows big mouth feel and zesty tightness.
The big, ripe Viognier flavours are balanced with other varieties to add finesse to the bold Viognier characters.
Check vintage specific tasting notes for more information.
Food suggestion: Roast lamb, mint peas and all the trimmings.
Woodstock ChardonnayWoodstock Chardonnays are made to grow in flavour with bottle aging. Made mostly from McLaren Vale and sometimes including Limestone Coast grapes which are low cropping for maximum flavour.
Partial barrel fermentation, partial second fermentation (malo-lactic) and some new oak techniques are used to introduce complexity.
In youth, Woodstock Chardonnays appear subtle and fruit driven with some underlying complexity. With cellaring, the palate grows to reveal a complex, lingering array of flavours. All derived from fruit, oak and yeast and all growing with maturation to reveal the secondary “food-like” flavours intended. The integrated oak is subtle but persistent and soft.
Woodstock Chardonnays are usually at their best about two to four years after bottling. At this age they are best served cool, not cold so the mouth filling flavours can show their best.
Food suggestion: A serving suggestion is the smoked chicken stack.
Chardonnay matches well with chicken, white meat and vegetarian dishes.
Woodstock RoséThe fresh raspberry and cherry aromas of Grenache are captured in Woodstock Rosé. The crushed grapes are cold soaked to break down the flesh, then drained from the red skins and fermented like a white wine.
The ferment is stopped with refrigeration leaving some natural sweetness.
Woodstock Rosé is deeper in colour, aroma and flavour than most classic Rosé styles, with the fleshy flavours of Grenache.
Woodstock GrenacheGrown on old bush vines at Woodstock, McLaren Flat the Grenache is always ripe and generous. The fruit flavour is simple and “sweet”, without new oak and without added tannin. Usually, about ten percent Shiraz is added, to soften and balance the Grenache. Woodstock Grenache is usually at its best two to four years after bottling, while the youthful flavours mellow.
Food suggestion: The simple berry fruits and lively flavours of youthful tart Grenache can be a delightful drink with pasta dishes or try it lightly chilled over a lazy summer lunch.
Woodstock Five Feet Cabernet ShirazThe name 'Five Feet' refers to the original wooden stocks in the town Woodstock, England which have five leg holes, to hold 'Five Feet'.
Woodstock Five Feet Cabernet Shiraz blends up to five varieties with Cabernet Sauvignon predominant. Other varieties that compliment Cabernet Sauvignon are; Malbec, Petit Verdot, Merlot and Shiraz. Proportions of these varieties vary with vintage.
These varieties are sourced mainly from Wirrega Vineyards , Limestone Coast and Angas Vineyards at Langhorne Creek with some Cabernet Sauvignon from Woodstock, McLaren Flat.
The noble Cabernet Sauvignon is the backbone of this blend with attractive leafy, sometimes herbal aromas and ample tannin structure. Langhorne Creek Malbec offers unlikely menthol–like characters which compliment the Cabernet Sauvignon surprisingly well.
Petit Verdot is a rising star of Australian red varietals. It sits somewhere between Shiraz and Cabernet Sauvignon, but is not quite like either. Petit Verdot shows an aromatic violet aroma which comes back on the aftertaste as a lingering “sweetness”, calling to be tasted again.
Merlot offers the well-known ability to enhance Cabernet Sauvignon and to stand up as a serious red wine on its own.
Big, generous Shiraz can round off the edges and add some richness to the blend.
The firm, angular tannin structure of Cabernet Sauvignon and sometimes Petit Verdot and Merlot are balanced by the soft, round mouth-feel of Malbec and the body of Shiraz.
Although the blend sounds complicated, the name is simple, “Five Feet”. It can be cellared confidently for six to eight years from bottling, but is enjoyable as a younger wine with all these varietal flavours mingling and enhancing each other’s virtues.
Food suggestion: Woodstock’s recommended food to match the "Five Feet" is the Antipasto Encroute. This spectacular layered bread is simple to make at home then take out for picnics with a bottle or two of Woodstock Five Feet. Woodstock Cabernet SauvignonMcLaren Vale has enough warmth and sunshine to consistently fully ripen Cabernet Sauvignon. Persistent “chocolatey” flavours are characteristic and often enhanced by a “mint” character perhaps associated with abundant eucalypt trees surrounding the Woodstock vineyard at McLaren Flat.
The small Cabernet Sauvignon berries yield an intense dark wine which is barrel aged for about two years to soften the firm tannins. After cellaring, the classic leafy Cabernet Sauvignon flavours can change to “tobacco” or “cigar box” characters.
Sometimes a small portion of Limestone Coast or Langhorne Creek Cabernet Sauvignon is added to boost these varietal characters. However the rich middle palate flavour of McLaren Vale Cabernet Sauvignon is the essence of this wine.
Woodstock Cabernet Sauvignon can be enjoyed young or cellared for up to ten years after bottling for complexity.
Food suggestion: Woodstock Cabernet Sauvignon can be confidently served with many foods especially red meats or cheeses. One suggestion is the medallions of beef with cabernet grape jam and onion glaze.
Woodstock Shiraz CabernetThis Shiraz dominant blend rewards barrel maturation time with generous, mouth-filling flavours and textures. In some vintages, we may add small portions of other varieties to maintain this consistent, robust, yet soft style
Woodstock ShirazFrom humble beginnings as a full-bodied McLaren Vale Shiraz with generous ripe, earthy flavours, the Woodstock Shiraz has grown to incorporate the intense spice of Limestone Coast and the plums of Langhorne Creek.
Nothing was lost in the transition. In fact the depth and breadth of flavour grew as the vineyards matured.
Although aged in small oak, only a small portion are new barrels. This allows strong varietal expression complimented with toasty oak flavours, while the wine gains traditional barrel maturation.
McLaren Vale, Limestone Coast and Langhorne Creek consistently ripen all red varieties, especially Shiraz. Modest yields and healthy vines ensure baume levels achieve 14º easily and more if required.
Woodstock Shiraz is usually harvested between 13.5º and 15º Baume, but flavour is the key in deciding harvest dates.
Bottled Australian sunshine, with generous mouth-filling flavour and balance between the astringency of acids and natural tannins, and the sweetness of ripe Shiraz grapes.
Very drinkable as a young wine. Age will help soften and build the flavours for up to ten years after bottling with careful cellaring.
Matching Food Suggestion> Woodstock Shiraz drinks well with another bottle, but food can be good also. One suggestion is this goats curd and tomato tartlet.
Pastry tartlet filled with goats curd, basil and slow roasted Roma tomatoes with “basil oils” and parmesan shards. To make “basil oils” combine olive oil with fresh green basil and repeat with purple basil. Woodstock "The Stocks" ShirazThis is Woodstock’s finest red wine from each vintage, sourced from ancient Shiraz vines at Woodstock, McLaren Flat.
The century old vines yield modest, ripe crops packed with intense richness and leathery flavours. Wine for the “The Stocks” is given the best treatment. Picked at optimum ripeness, fermented in small vessels and in new oak, and carefully monitored through winemaking.
Only the best barrels are chosen for this flagship red wine from Woodstock.
“The Stocks” Shiraz usually benefits from “breathing” before serving, both as a young wine and after cellaring. “Breathing” will enhance colour and fruit characters of a younger wine.
“The Stocks” Shiraz wines have enough flavour and natural preservatives to cellar well for up to twelve years. The enjoyable fruit and oak flavours start to mingle and evolve secondary flavours after six years of careful cellaring. As a mature wine, the bottle should be stood for an hour or two after selection from the cellar, before carefully decanting to remove any sediment that deposits with age. “Breathing” after decanting will help the older wine focus its individual character and to show its best. This may sound like a hassle, but it can certainly be worth the effort.
Food suggestion: A wine of this flavour and intensity is almost a meal on its own, and will stand up well in the company of rich, red meat preparations. Savour the lingering flavours after the main course and before dessert, perhaps with a cheese selection.
Woodstock Botrytis Sweet White
Botrytis cinera or “Noble Rot” is a fungus that grows on fruit. In cool, moist, autumn conditions, the botrytis can attack white grapes, turning them pink and making them shrivel, becoming sweeter. Chenin Blanc, Riesling, Semillon and sometimes White Frontignac varieties are used, depending on which grapes actually get the botrytis infection.
The grape flavours change to “apricot” and “marmalade” characters, and natural acidity intensifies during this process.
Woodstock Botrytis Sweet White is harvested as the berries turn pink and start to shrivel, when natural sweetness is very high (18 to 22°Baume). Yeast is added to the crushed grapes and left to start fermentation and natural separation. Bubbles given off lift grape particles to a floating upper layer, while the clear golden liquid ferments below. After four to seven days, this golden liquid is drained away to be finished, filtered and bottled as Botrytis Sweet White.
Partial fermentation on skins extract those “marmalade” flavours and some grape tannins which help balance the luscious sweetness. With bottle aging, these luscious flavours evolve into “peaches and cream” and then “butterscotch” six to ten years from bottling. Although very sweet at first, the natural acid and tannin astringency balances the sweetness to finish with a clean and lingering flavour.
Woodstock Vintage Fortified
Woodstock makes vintage “ports” or “fortifieds” about every ten years. The 1984, 1994 and 2005 vintages were generous in quality and sweetness, so were ideal for this style. The 1984 and 1994 were bottled before news of the international trade agreements prohibiting use of the name “Port” outside Portugal.
The 2005 is a fortified, McLaren Vale Shiraz made in the traditional Australian VP style. Big, ripe and flavoursome. Ideal for cellaring for 20 years or more.
The Woodstock 1994 is a blend of Grenache and Shiraz, unlike most which tend to be straight Shiraz. Dryer than most Australian styles with some tannin and varietal complexity, the Woodstock 1994 Vintage Port 375 mL makes a tasty partner to an after-dinner cheese plate.
Woodstock Very Old Fortified
International trade agreements will prohibit the term “Port” and debate is raging over “Tawny” for those styles made outside of Portugal, hence the term “Very Old Fortified”. Doug Collett made many fine fortified McLaren Vale Grenache and Shiraz wines which he stored away in small oak barrels.
Each year five percent is lost to evaporation from each barrel. Both alcohol and water evaporate, but the sweetness flavours remain.
The Woodstock Very Old Fortified is around twenty years old at bottling.
The flavours are concentrated and the red colour has mostly oxidised away to a true “tawny” colour after two decades in barrel.
Sip after dinner and see how long the aftertaste lingers. Woodstock Very Old Fortified matches well with coffee, a smoke and a good yarn. Woodstock MuscatVery ripe McLaren Vale Red and White Frontignac are fortified with pure grape spirit “on skins” just after fermentation starts. The luscious natural sugars and intense muscat flavours are best captured and preserved this way. The fortified skins are then pressed, the wine filtered and then aged in oak.
Woodstock Muscat has an average age of five years at bottling, and a blend of old with younger muscats gives the best balance of flavours.
An intensely flavoured, lusciously sweet fortified wine that can replace dessert or match up with chocolate for a decadent dose of sweetness.
Woodstock Muscat keeps well in the bottle, but does not really benefit from bottle age.
http://www.woodstockwine.com.au
Woodstock Contact Details
Woodstock Winery & CoteriePO Box 150McLaren Vale SA 5171
Douglas Gully RoadMcLaren Flat SA 5171
T: +61 (0)8 8383 0156F: +61 (0)8 8383 0437
Winemaking and wine
Woodstock Riesling
The term “Rhine Riesling” was used in Australia until the mid 1990s when international agreements forbid the term “Rhine” for wines outside the Rhine Valley in Germany. Until then “Riesling” was a generic Australian term for a white wine style, dry, crisp and unoaked. Nowadays the term “Riesling” on a wine label must refer to the grape variety, not the generic style.
Woodstock Riesling is made only from Riesling grapes grown at Woodstock, McLaren Flat on sandy soils. The generous grape flavours are captured early while they still hold crisp natural acid, before they fully ripen. Below baume levels of 11.5º, Woodstock Rieslings retain a lively “lime juice” flavour that persists in the finished wine.
Only the free-run juice is used for Woodstock Riesling, to capture the very best flavours of this noble variety. Citrus and floral aromas followed by generous flavour and length with a crisp finish can be expected from Woodstock Rieslings. Chilled Rieslings can match up with many fish preparations.
As Rieslings age, they become more flavoursome and more enjoyable alone, without food. They can continue to develop flavour for over ten years with careful (cool) cellaring.
Young Riesling can also make a refreshing long drink in the summer. Mix it with soda water like the Austrians do in Vienna and make a “spritzer"
Food suggestion: Lightly battered, fresh South Australian King George Whiting served with tossed salad and chilled Woodstock Riesling, is a great combination. Woodstock Semillon Sauvignon BlancThe clone of Semillon vines grown at Woodstock create tropical fruit flavours, more expected of Sauvignon Blanc.
The grapes are harvested when these tropical flavours peak. Choice of yeast and winemaking methods enhance these tropical flavours.
The proportion of Sauvignon Blanc added varies between vintages, approximately 10% to 30%. Woodstock Five Feet Viognier RieslingThe name “Five Feet” refers to the original stocks in the town of Woodstock, England, which have five leg holes to hold “Five Feet”.
Viognier is the dominant variety in this “red drinker’s white”.
An ancestor of Vitis vinifera, Viognier has the tannin structure of some red wines. Woodstock Five Feet Viognier Riesling shows big mouth feel and zesty tightness.
The big, ripe Viognier flavours are balanced with other varieties to add finesse to the bold Viognier characters.
Check vintage specific tasting notes for more information.
Food suggestion: Roast lamb, mint peas and all the trimmings.
Woodstock ChardonnayWoodstock Chardonnays are made to grow in flavour with bottle aging. Made mostly from McLaren Vale and sometimes including Limestone Coast grapes which are low cropping for maximum flavour.
Partial barrel fermentation, partial second fermentation (malo-lactic) and some new oak techniques are used to introduce complexity.
In youth, Woodstock Chardonnays appear subtle and fruit driven with some underlying complexity. With cellaring, the palate grows to reveal a complex, lingering array of flavours. All derived from fruit, oak and yeast and all growing with maturation to reveal the secondary “food-like” flavours intended. The integrated oak is subtle but persistent and soft.
Woodstock Chardonnays are usually at their best about two to four years after bottling. At this age they are best served cool, not cold so the mouth filling flavours can show their best.
Food suggestion: A serving suggestion is the smoked chicken stack.
Chardonnay matches well with chicken, white meat and vegetarian dishes.
Woodstock RoséThe fresh raspberry and cherry aromas of Grenache are captured in Woodstock Rosé. The crushed grapes are cold soaked to break down the flesh, then drained from the red skins and fermented like a white wine.
The ferment is stopped with refrigeration leaving some natural sweetness.
Woodstock Rosé is deeper in colour, aroma and flavour than most classic Rosé styles, with the fleshy flavours of Grenache.
Woodstock GrenacheGrown on old bush vines at Woodstock, McLaren Flat the Grenache is always ripe and generous. The fruit flavour is simple and “sweet”, without new oak and without added tannin. Usually, about ten percent Shiraz is added, to soften and balance the Grenache. Woodstock Grenache is usually at its best two to four years after bottling, while the youthful flavours mellow.
Food suggestion: The simple berry fruits and lively flavours of youthful tart Grenache can be a delightful drink with pasta dishes or try it lightly chilled over a lazy summer lunch.
Woodstock Five Feet Cabernet ShirazThe name 'Five Feet' refers to the original wooden stocks in the town Woodstock, England which have five leg holes, to hold 'Five Feet'.
Woodstock Five Feet Cabernet Shiraz blends up to five varieties with Cabernet Sauvignon predominant. Other varieties that compliment Cabernet Sauvignon are; Malbec, Petit Verdot, Merlot and Shiraz. Proportions of these varieties vary with vintage.
These varieties are sourced mainly from Wirrega Vineyards , Limestone Coast and Angas Vineyards at Langhorne Creek with some Cabernet Sauvignon from Woodstock, McLaren Flat.
The noble Cabernet Sauvignon is the backbone of this blend with attractive leafy, sometimes herbal aromas and ample tannin structure. Langhorne Creek Malbec offers unlikely menthol–like characters which compliment the Cabernet Sauvignon surprisingly well.
Petit Verdot is a rising star of Australian red varietals. It sits somewhere between Shiraz and Cabernet Sauvignon, but is not quite like either. Petit Verdot shows an aromatic violet aroma which comes back on the aftertaste as a lingering “sweetness”, calling to be tasted again.
Merlot offers the well-known ability to enhance Cabernet Sauvignon and to stand up as a serious red wine on its own.
Big, generous Shiraz can round off the edges and add some richness to the blend.
The firm, angular tannin structure of Cabernet Sauvignon and sometimes Petit Verdot and Merlot are balanced by the soft, round mouth-feel of Malbec and the body of Shiraz.
Although the blend sounds complicated, the name is simple, “Five Feet”. It can be cellared confidently for six to eight years from bottling, but is enjoyable as a younger wine with all these varietal flavours mingling and enhancing each other’s virtues.
Food suggestion: Woodstock’s recommended food to match the "Five Feet" is the Antipasto Encroute. This spectacular layered bread is simple to make at home then take out for picnics with a bottle or two of Woodstock Five Feet. Woodstock Cabernet SauvignonMcLaren Vale has enough warmth and sunshine to consistently fully ripen Cabernet Sauvignon. Persistent “chocolatey” flavours are characteristic and often enhanced by a “mint” character perhaps associated with abundant eucalypt trees surrounding the Woodstock vineyard at McLaren Flat.
The small Cabernet Sauvignon berries yield an intense dark wine which is barrel aged for about two years to soften the firm tannins. After cellaring, the classic leafy Cabernet Sauvignon flavours can change to “tobacco” or “cigar box” characters.
Sometimes a small portion of Limestone Coast or Langhorne Creek Cabernet Sauvignon is added to boost these varietal characters. However the rich middle palate flavour of McLaren Vale Cabernet Sauvignon is the essence of this wine.
Woodstock Cabernet Sauvignon can be enjoyed young or cellared for up to ten years after bottling for complexity.
Food suggestion: Woodstock Cabernet Sauvignon can be confidently served with many foods especially red meats or cheeses. One suggestion is the medallions of beef with cabernet grape jam and onion glaze.
Woodstock Shiraz CabernetThis Shiraz dominant blend rewards barrel maturation time with generous, mouth-filling flavours and textures. In some vintages, we may add small portions of other varieties to maintain this consistent, robust, yet soft style
Woodstock ShirazFrom humble beginnings as a full-bodied McLaren Vale Shiraz with generous ripe, earthy flavours, the Woodstock Shiraz has grown to incorporate the intense spice of Limestone Coast and the plums of Langhorne Creek.
Nothing was lost in the transition. In fact the depth and breadth of flavour grew as the vineyards matured.
Although aged in small oak, only a small portion are new barrels. This allows strong varietal expression complimented with toasty oak flavours, while the wine gains traditional barrel maturation.
McLaren Vale, Limestone Coast and Langhorne Creek consistently ripen all red varieties, especially Shiraz. Modest yields and healthy vines ensure baume levels achieve 14º easily and more if required.
Woodstock Shiraz is usually harvested between 13.5º and 15º Baume, but flavour is the key in deciding harvest dates.
Bottled Australian sunshine, with generous mouth-filling flavour and balance between the astringency of acids and natural tannins, and the sweetness of ripe Shiraz grapes.
Very drinkable as a young wine. Age will help soften and build the flavours for up to ten years after bottling with careful cellaring.
Matching Food Suggestion> Woodstock Shiraz drinks well with another bottle, but food can be good also. One suggestion is this goats curd and tomato tartlet.
Pastry tartlet filled with goats curd, basil and slow roasted Roma tomatoes with “basil oils” and parmesan shards. To make “basil oils” combine olive oil with fresh green basil and repeat with purple basil. Woodstock "The Stocks" ShirazThis is Woodstock’s finest red wine from each vintage, sourced from ancient Shiraz vines at Woodstock, McLaren Flat.
The century old vines yield modest, ripe crops packed with intense richness and leathery flavours. Wine for the “The Stocks” is given the best treatment. Picked at optimum ripeness, fermented in small vessels and in new oak, and carefully monitored through winemaking.
Only the best barrels are chosen for this flagship red wine from Woodstock.
“The Stocks” Shiraz usually benefits from “breathing” before serving, both as a young wine and after cellaring. “Breathing” will enhance colour and fruit characters of a younger wine.
“The Stocks” Shiraz wines have enough flavour and natural preservatives to cellar well for up to twelve years. The enjoyable fruit and oak flavours start to mingle and evolve secondary flavours after six years of careful cellaring. As a mature wine, the bottle should be stood for an hour or two after selection from the cellar, before carefully decanting to remove any sediment that deposits with age. “Breathing” after decanting will help the older wine focus its individual character and to show its best. This may sound like a hassle, but it can certainly be worth the effort.
Food suggestion: A wine of this flavour and intensity is almost a meal on its own, and will stand up well in the company of rich, red meat preparations. Savour the lingering flavours after the main course and before dessert, perhaps with a cheese selection.
Woodstock Botrytis Sweet White
Botrytis cinera or “Noble Rot” is a fungus that grows on fruit. In cool, moist, autumn conditions, the botrytis can attack white grapes, turning them pink and making them shrivel, becoming sweeter. Chenin Blanc, Riesling, Semillon and sometimes White Frontignac varieties are used, depending on which grapes actually get the botrytis infection.
The grape flavours change to “apricot” and “marmalade” characters, and natural acidity intensifies during this process.
Woodstock Botrytis Sweet White is harvested as the berries turn pink and start to shrivel, when natural sweetness is very high (18 to 22°Baume). Yeast is added to the crushed grapes and left to start fermentation and natural separation. Bubbles given off lift grape particles to a floating upper layer, while the clear golden liquid ferments below. After four to seven days, this golden liquid is drained away to be finished, filtered and bottled as Botrytis Sweet White.
Partial fermentation on skins extract those “marmalade” flavours and some grape tannins which help balance the luscious sweetness. With bottle aging, these luscious flavours evolve into “peaches and cream” and then “butterscotch” six to ten years from bottling. Although very sweet at first, the natural acid and tannin astringency balances the sweetness to finish with a clean and lingering flavour.
Woodstock Vintage Fortified
Woodstock makes vintage “ports” or “fortifieds” about every ten years. The 1984, 1994 and 2005 vintages were generous in quality and sweetness, so were ideal for this style. The 1984 and 1994 were bottled before news of the international trade agreements prohibiting use of the name “Port” outside Portugal.
The 2005 is a fortified, McLaren Vale Shiraz made in the traditional Australian VP style. Big, ripe and flavoursome. Ideal for cellaring for 20 years or more.
The Woodstock 1994 is a blend of Grenache and Shiraz, unlike most which tend to be straight Shiraz. Dryer than most Australian styles with some tannin and varietal complexity, the Woodstock 1994 Vintage Port 375 mL makes a tasty partner to an after-dinner cheese plate.
Woodstock Very Old Fortified
International trade agreements will prohibit the term “Port” and debate is raging over “Tawny” for those styles made outside of Portugal, hence the term “Very Old Fortified”. Doug Collett made many fine fortified McLaren Vale Grenache and Shiraz wines which he stored away in small oak barrels.
Each year five percent is lost to evaporation from each barrel. Both alcohol and water evaporate, but the sweetness flavours remain.
The Woodstock Very Old Fortified is around twenty years old at bottling.
The flavours are concentrated and the red colour has mostly oxidised away to a true “tawny” colour after two decades in barrel.
Sip after dinner and see how long the aftertaste lingers. Woodstock Very Old Fortified matches well with coffee, a smoke and a good yarn. Woodstock MuscatVery ripe McLaren Vale Red and White Frontignac are fortified with pure grape spirit “on skins” just after fermentation starts. The luscious natural sugars and intense muscat flavours are best captured and preserved this way. The fortified skins are then pressed, the wine filtered and then aged in oak.
Woodstock Muscat has an average age of five years at bottling, and a blend of old with younger muscats gives the best balance of flavours.
An intensely flavoured, lusciously sweet fortified wine that can replace dessert or match up with chocolate for a decadent dose of sweetness.
Woodstock Muscat keeps well in the bottle, but does not really benefit from bottle age.
http://www.woodstockwine.com.au
Wolf Blass
Wolf Blass
Wolf Blass Foster's Wine Estates AustraliaGPO Box 753FMelbourne Victoria 3001Contact Wolf Blass Australia
winemakingsparkling winesThere are four basic processes involved in the manufacture of sparkling wines. 1. Méthode Champenoise. 2. Transfer system. 3. Charmat. 4. Carbonation.
There are three general groups of grapes used to make sparkling wine: 1. Pinot Meunier, Pinot Blanc, Sultana and Trebbiano. These produce delicate fruit styles that require high acid. Generally they are early maturing wines that are not generally given any wood treatment in the base wine. 2. Pinot Noir and Ondenc. Naturally high in acid, richly flavoured with a neutral bouquet. Base wines are often aged in wood. Bottle maturation can be for three or more years . 3. Chardonnay and Semillon. High natural acid and a light perfumed bouquet. The base wines are sometimes given wood ageing and have a medium body.
1. Méthode Champenoise This is the traditional process for the making of champagne. Méthode Champenoise is an involved and labour intensive process which accounts for higher prices for these wines.
A base wine is made, from grapes that are high in acid and flavour with adequate sugar levels, in the same manner as for a dry white table wine. This base wine is then bottled and yeast and sugar is added to made to activate a secondary fermentation. This process takes between six months and many years depending on the quality and the style of wine being made. The bottles are continually turned (riddled) and stored throughout this period in a semi-inverted position to allow the lees (dead yeast cells) to settle in the neck of the bottle.
At the end of this fermentation the neck of the bottle is frozen and the frozen lees are removed (disgorged). Additions of liqueur, sweetener, brandy spirit or other are made and the bottles are re-corked and wired. The finished wines are then ready for cellaring or sale.
2. Transfer system This is very similar to the Méthode Champenoise except the wine's second fermentation takes place in upright bottles with crown seals. At the end of fermentation the crowns are pierced under pressure and the wine is transferred to bottles and corked.
The quality of wine from this process are no less than that produced via Méthode Champenoise. It is ultimately the quality of the grape, the winemaking and indeed the entire process that determines the final wine quality. The advantage of this system is that the end wine is more uniform in its quality and involves less labour through mechanisation. Wines produced by this method are less expensive to produce than those by Méthode Champenoise.
3. Charmat In this case secondary fermentation takes place in a large stainless steel pressure tank. At the end of fermentation the wine is transferred to the bottles under pressure and corked.The qualities of this wine are not as complex as that of the previous two processes due to less contact with the lees. The advantage is that the process can be more automated than the others and the wine is cheaper to produce. 4. Carbonation This is the method for making low-cost sparkling wines. It is a simple process where the wine is fermented to the desired style and then bottled and carbonated (addition of carbon dioxide).
white wine phases
1. Harvesting fruit and ensuring it is in optimum condition. 2. Fermenting the grapes into wine. 3. Clarification and stabilising the wine. 4. Ageing. Making white wine
1. After harvest grapes are removed from the bunch stem and gently pushed through rollers to split the berries and release the juice. 2. After the grapes have been through the crusher/destemmer, the must - a combination of juice, skins and seeds - is pumped to the press to separate the juice from the skins. 3. The juice is extracted at the press and cooled while the skins, stems and seeds are discarded. 4. The cold juice is allowed to settle and then clear juice is decanted off the residue before it is fermented. White wine is made by fermenting clarified juice. 5. Winemakers manage the fermentation by controlling parameters such as temperature and the pressing technique. Fermentation takes place in tanks, usually large stainless steel tanks. Cold stabilisation of a wine may also take place here. Tanks are fitted with a cooling jacket through which coolant is pumped to export heat from the ferment. Vats or barrels constructed from oak can also be used to ferment wine. Chardonnay is sometimes barrel fermented for part of the finished blend to add greater dimension and complexity. 6. Winemakers clarify wine by fining, racking and filtration. Wine is stabilized by removing excessive protein and potassium hydrogen tartrate. These materials must be removed to prevent them from precipitating out of the wine later. After this the wine will be stable and the winemaker can be reasonably confident the wine will remain clear and bright after bottling. 7. As the wine ages it develops "bouquet". Wine acids react with alcohols to produce volatile esters and during bulk storage oxidation slowly changes many wine ingredients. After the wine is bottled, oxygen is no longer available, and a different type of ageing begins to take place
red wine phases
1. Harvesting fruit and ensuring it is in optimum condition. 2. Fermenting the grapes into wine. 3. Clarification and stabilising the wine. 4. Ageing.
Making red wine
1. Red wine grapes have colourless juice. The red colour is in the grape skins and winemakers leave the juice in contact with the skins for a time to extract the colour. 2. After harvest grapes are removed from the bunch stem and gently pushed through rollers to split the berries and release the juice. 3. After the grapes have been through the crusher/destemmer the must, a combination of juice, skins and seeds is fermented for several days. Winemakers manage the fermentation by controlling parameters such as temperature and the pressing technique. Fermentation takes place in tanks, usually large stainless steel tanks. 4. The fermented must is then pumped to the press to separate the juice from the skins. 5. Winemakers clarify wine by fining, racking and filtration. Wine is stabilized by removing excessive protein and potassium hydrogen tartrate. These materials must be removed to prevent them from precipitating out of the wine later. 6. The wine is then aged. Red wine can then spend anything from a few weeks to a few years in either stainless steel or oak where it is racked and fined several times prior to bottling. As the wine ages it develops "bouquet". Wine acids react with alcohols to produce volatile esters and during bulk storage oxidation slowly changes many wine ingredients. After the wine is bottled, oxygen is no longer available, and a different type of ageing begins to take place. Some premium red wines can spend several additional years in bottle before being released
wine overview
Wolf Blass has been producing some of Australia's very best wines for over 30 years, receiving over 3,000 awards at international wine shows since 1966. In 1992 Wolf Blass was awarded the Trophy for International Winemaker of the Year at the International Wine and Spirit Competition. In 2001, Wolf Blass was according the title of best Australian Producer at the same competition. Produced from fruit grown in vineyards across southeast Australia, Wolf Blass winemakers produce wines of outstanding quality, character and consistency every year. The white wines of Wolf Blass are full of fresh fruit flavours - the rieslings are Australia's most awarded wines produced from this variety, and the chardonnays are exemplary of the very best Australia has to offer. The red wines of Wolf Blass are renowned for their generous flavours. Wolf Blass' flagship, black Label is considered an Australian red wine icon and has received over 40 trophies at Australian and International wine shows since its inaugural vintage in 1973.
platinum shiraz 2001Wolf Blass Platinum Label is the ultimate expression of a vintage, variety and vineyard in the Wolf Blass Portfolio.
blake label
The first award Wolf Blass Black Label ever won was the Jimmy Watson Trophy, giving it a place in Australian history as one of the great Australian red wines.
grey label
Super Premium Wines of great character and consistency.
gold labelEmerging varieties, groundbreaking techniques, and the most progressive regional styles.
south australian
A range of classic wines of great character and distinction from South Australia.
premiumA range of predominantly blended wines from South Eastern Australia.
eaglehawkEaglehawk wines represent a range of excellent value for money wines that have kept Australian wine lovers happy since 1987.
http://www.wolfblass.com.au
Wolf Blass Foster's Wine Estates AustraliaGPO Box 753FMelbourne Victoria 3001Contact Wolf Blass Australia
winemakingsparkling winesThere are four basic processes involved in the manufacture of sparkling wines. 1. Méthode Champenoise. 2. Transfer system. 3. Charmat. 4. Carbonation.
There are three general groups of grapes used to make sparkling wine: 1. Pinot Meunier, Pinot Blanc, Sultana and Trebbiano. These produce delicate fruit styles that require high acid. Generally they are early maturing wines that are not generally given any wood treatment in the base wine. 2. Pinot Noir and Ondenc. Naturally high in acid, richly flavoured with a neutral bouquet. Base wines are often aged in wood. Bottle maturation can be for three or more years . 3. Chardonnay and Semillon. High natural acid and a light perfumed bouquet. The base wines are sometimes given wood ageing and have a medium body.
1. Méthode Champenoise This is the traditional process for the making of champagne. Méthode Champenoise is an involved and labour intensive process which accounts for higher prices for these wines.
A base wine is made, from grapes that are high in acid and flavour with adequate sugar levels, in the same manner as for a dry white table wine. This base wine is then bottled and yeast and sugar is added to made to activate a secondary fermentation. This process takes between six months and many years depending on the quality and the style of wine being made. The bottles are continually turned (riddled) and stored throughout this period in a semi-inverted position to allow the lees (dead yeast cells) to settle in the neck of the bottle.
At the end of this fermentation the neck of the bottle is frozen and the frozen lees are removed (disgorged). Additions of liqueur, sweetener, brandy spirit or other are made and the bottles are re-corked and wired. The finished wines are then ready for cellaring or sale.
2. Transfer system This is very similar to the Méthode Champenoise except the wine's second fermentation takes place in upright bottles with crown seals. At the end of fermentation the crowns are pierced under pressure and the wine is transferred to bottles and corked.
The quality of wine from this process are no less than that produced via Méthode Champenoise. It is ultimately the quality of the grape, the winemaking and indeed the entire process that determines the final wine quality. The advantage of this system is that the end wine is more uniform in its quality and involves less labour through mechanisation. Wines produced by this method are less expensive to produce than those by Méthode Champenoise.
3. Charmat In this case secondary fermentation takes place in a large stainless steel pressure tank. At the end of fermentation the wine is transferred to the bottles under pressure and corked.The qualities of this wine are not as complex as that of the previous two processes due to less contact with the lees. The advantage is that the process can be more automated than the others and the wine is cheaper to produce. 4. Carbonation This is the method for making low-cost sparkling wines. It is a simple process where the wine is fermented to the desired style and then bottled and carbonated (addition of carbon dioxide).
white wine phases
1. Harvesting fruit and ensuring it is in optimum condition. 2. Fermenting the grapes into wine. 3. Clarification and stabilising the wine. 4. Ageing. Making white wine
1. After harvest grapes are removed from the bunch stem and gently pushed through rollers to split the berries and release the juice. 2. After the grapes have been through the crusher/destemmer, the must - a combination of juice, skins and seeds - is pumped to the press to separate the juice from the skins. 3. The juice is extracted at the press and cooled while the skins, stems and seeds are discarded. 4. The cold juice is allowed to settle and then clear juice is decanted off the residue before it is fermented. White wine is made by fermenting clarified juice. 5. Winemakers manage the fermentation by controlling parameters such as temperature and the pressing technique. Fermentation takes place in tanks, usually large stainless steel tanks. Cold stabilisation of a wine may also take place here. Tanks are fitted with a cooling jacket through which coolant is pumped to export heat from the ferment. Vats or barrels constructed from oak can also be used to ferment wine. Chardonnay is sometimes barrel fermented for part of the finished blend to add greater dimension and complexity. 6. Winemakers clarify wine by fining, racking and filtration. Wine is stabilized by removing excessive protein and potassium hydrogen tartrate. These materials must be removed to prevent them from precipitating out of the wine later. After this the wine will be stable and the winemaker can be reasonably confident the wine will remain clear and bright after bottling. 7. As the wine ages it develops "bouquet". Wine acids react with alcohols to produce volatile esters and during bulk storage oxidation slowly changes many wine ingredients. After the wine is bottled, oxygen is no longer available, and a different type of ageing begins to take place
red wine phases
1. Harvesting fruit and ensuring it is in optimum condition. 2. Fermenting the grapes into wine. 3. Clarification and stabilising the wine. 4. Ageing.
Making red wine
1. Red wine grapes have colourless juice. The red colour is in the grape skins and winemakers leave the juice in contact with the skins for a time to extract the colour. 2. After harvest grapes are removed from the bunch stem and gently pushed through rollers to split the berries and release the juice. 3. After the grapes have been through the crusher/destemmer the must, a combination of juice, skins and seeds is fermented for several days. Winemakers manage the fermentation by controlling parameters such as temperature and the pressing technique. Fermentation takes place in tanks, usually large stainless steel tanks. 4. The fermented must is then pumped to the press to separate the juice from the skins. 5. Winemakers clarify wine by fining, racking and filtration. Wine is stabilized by removing excessive protein and potassium hydrogen tartrate. These materials must be removed to prevent them from precipitating out of the wine later. 6. The wine is then aged. Red wine can then spend anything from a few weeks to a few years in either stainless steel or oak where it is racked and fined several times prior to bottling. As the wine ages it develops "bouquet". Wine acids react with alcohols to produce volatile esters and during bulk storage oxidation slowly changes many wine ingredients. After the wine is bottled, oxygen is no longer available, and a different type of ageing begins to take place. Some premium red wines can spend several additional years in bottle before being released
wine overview
Wolf Blass has been producing some of Australia's very best wines for over 30 years, receiving over 3,000 awards at international wine shows since 1966. In 1992 Wolf Blass was awarded the Trophy for International Winemaker of the Year at the International Wine and Spirit Competition. In 2001, Wolf Blass was according the title of best Australian Producer at the same competition. Produced from fruit grown in vineyards across southeast Australia, Wolf Blass winemakers produce wines of outstanding quality, character and consistency every year. The white wines of Wolf Blass are full of fresh fruit flavours - the rieslings are Australia's most awarded wines produced from this variety, and the chardonnays are exemplary of the very best Australia has to offer. The red wines of Wolf Blass are renowned for their generous flavours. Wolf Blass' flagship, black Label is considered an Australian red wine icon and has received over 40 trophies at Australian and International wine shows since its inaugural vintage in 1973.
platinum shiraz 2001Wolf Blass Platinum Label is the ultimate expression of a vintage, variety and vineyard in the Wolf Blass Portfolio.
blake label
The first award Wolf Blass Black Label ever won was the Jimmy Watson Trophy, giving it a place in Australian history as one of the great Australian red wines.
grey label
Super Premium Wines of great character and consistency.
gold labelEmerging varieties, groundbreaking techniques, and the most progressive regional styles.
south australian
A range of classic wines of great character and distinction from South Australia.
premiumA range of predominantly blended wines from South Eastern Australia.
eaglehawkEaglehawk wines represent a range of excellent value for money wines that have kept Australian wine lovers happy since 1987.
http://www.wolfblass.com.au
Wirra Wirra
Wirra Wirra PO Box 145McLaren Vale SA 5171
McMurtrie RoadMcLaren Vale SA 5171
Phone: 08 8323 8414 Fax: 08 8323 8596
wine making and wine
Vineyard Series
From time to time Wirra Wirra produces wines from very small parcels of extremely intense, high quality fruit, that comes from either our own vineyards or from those of our specialist growers. Vinified separately to create unique wines of special interest, Vineyard Series wines are only produced from the very best fruit, hand selected from the very best vintages.
2002 Chook Block McLaren Vale Shiraz - Released April '051998 Penley Coonawarra Cabernet-Sauvignon1998 Chook Block McLaren Vale Shiraz1997 Allawah Barossa Grenache1994 Jones Block McLaren Vale Shiraz1993 Kuitpo Adelaide Hills Shiraz
R.S.W. Shiraz
This wine (one of two Wirra Wirra flagships) is named after the winery's founder Robert Strangways Wigley. A qualified architect, noted eccentric and state cricketer, he produced a much acclaimed Shiraz that was shipped to the U.K. by Burgoynes of London until his untimely death in 1926.Produced using 80% french oak RSW typifies power with elegance and will reward appropriate cellaring for an extended period.
The Angelus Cabernet Sauvignon (only available in Australia)
This is our premium varietal Cabernet Sauvignon, which is produced from fruit grown in low-yielding vineyards in the warm climate of McLaren Vale and the cool Coonawarra region. The blend of these two regions produces a wine of complex fruit character, showing the rich subtle blackberry and silkly tannins of the McLaren Vale and the cedary, cassis and fine grain tannins of the Coonawarra
Dead Ringer Cabernet Sauvignon (Available in Export Markets only)
Will Wirra Wirra’s Angelus be silenced in the Battle of the Bells?
It’s on again. Another Australian wine is under threat due to its name - Wirra Wirra’s The Angelus, made by the popular McLaren Vale winery since 1989, is having legal pressure applied to it by the historic French winery, Chateau Angelus in Bordeaux.
It seems the French are upset because the multiple trophy winning Aussie red is having a little too much success in, of all places, Chateau Angelus’ own backyard.
It seems the connections of Chateau Angelus were more than happy to allow the small Aussie winery to sell its wine without fear for 15 years, but when the Wirra Wirra wine was added to the wine lists of a prestigious Michelin-starred restaurant in Bordeaux and a local fine wine retailer, things suddenly turned sour.
A letter was sent between lawyers and the Battle of the historic Bells began.
In the blue corner is Chateau Angelus, a well regarded 1er Grand Cru Classe wine from St Emilion, made from merlot and cabernet franc. The Angelus name derives from a particularly ancient plot of vineyard, from which the men tending the vines were able to hear the angelus bells ringing out from all three of the village churches. Chateau Angelus is one of the most famous wines of France, with a history dating back 150 years and sells around the globe for around $AUS400 per bottle.
In the red corner is Wirra Wirra The Angelus, a wine that has built a reputation for classic Australian cabernet sauvignon on the back of the best McLaren Vale and Coonawarra fruit available since 1989. Its name is taken from the 3/4 tonne Angelus bell at Wirra Wirra that is rung to celebrate the commencement of each McLaren Vale vintage. The Angelus has been well reviewed across Australia and the globe, with the current 2001 vintage receiving high praise from leading wine writers.
Wirra Wirra Managing Director Tim James says the circumstances of the argument are not entirely surprising.
"It is never nice to receive letters like this, but sadly in the age of global expansion it is going to happen. While our wines are essentially named after the same thing, I think they are clearly different. Our Angelus sells for $48, Chateau Angelus sells for about $400, the labels look nothing alike, they’re from different parts of the world and are made from different varieties . . . would you get confused?"
"In a legal sense we are guilty - after all we never took out global copyright on the name, as such it looks like we will be renaming The Angelus for the international market, but keeping the status quo in Australia."
With the release of the highly anticipated 2002 vintage, Wirra Wirra The Angelus will be sold under two names. In Australia it will remain as Wirra Wirra The Angelus Cabernet Sauvignon. In the rest of the world it will be renamed Wirra Wirra Dead Ringer Cabernet Sauvignon. Dead Ringer was chosen for the international market to convey that it is exactly the same wine, just with a different name.
Wirra Wirra Dead Ringer will be available in 15 countries including; France, New Zealand, UK, USA, China, Singapore, Switzerland and Sweden. Wirra Wirra The Angelus will be available in one; Australia
Sparrow's Lodge -Cabernet Sauvignon (Cellar Door Only)
The "retro" blue label signifies a win eoffered exclusively at our Cellar Door, so if you find a bottle elsewhere, you can safely assume that you are drinking with avery good friend of Wirra Wirra.Standing proudly next to the Wodhenge gate at Wirra Wirra is a classic Aussie residence. After our founder RS Wigley died in 1924, the winery was left to his manager, Jack Sparrow. When the buildings were destroyed by storms in the 1930's the Sparrows built this house with the salvaged materials. Over the years, Sparrow's Lodge has been home to various vintage vagabonds and the occasional winemaker. A Little comfort and a lot of conviviality have been found within its walls which we celebrate with this limited release McLaren Vale Cabernet Sauvignon
Catapult Shiraz Viognier (Cellar Door & On Premise)
The late Greg Trott, achieved many great things in his colourful lifetime. Yet one vision eluded him - to build a medieval siege machine or trebuchet. Why? To bomb neighbouring wineries with bottles of fine wine in the hope they would reciprocate the favour. With plans on the drawing board the ever-enthusiastic Wirra Wirra tribe is ready to fulfil Trotty's dream. But for now, we honour his pioneering spirit with the release of a new wine, aptly named Catapult (it's easier to pronounce than trebuchet) Hurling a splash of Viognier into our highly revered Shiraz, the result is a rich, opulent wine, brimming with intense fruit and a hint of spice
Woodhenge McLaren Vale Shiraz
A legacy worth drinking - As a tribute to Greg Trott’s unique vision of that which has always made Wirra Wirra special, they have named their McLaren Vale Shiraz after the massive post-and-rail fence only Trott could have dreamed of and that now greets visitors to the winery.
Woodhenge is essentially in the mould of the fences early settlers would erect, but on a cyclopean scale, with posts more than two metres in diameter, some weighing over three tonnes. Less fence, more elemental sculpture, Woodhenge is a monument to "big" ideas.
McLaren Vale Cabernet Sauvignon (exclusive to Cellar Door)
Whilst Shiraz is the variety that most people regard as synonymous with McLaren Vale, equally important to McLaren Vale's growing international reputation is its natural ability to produce exceptional Cabernet Sauvignon.
Blessed with a Mediterranean climate, ancient soils and old vines, Cabernet Sauvignon from McLaren Vale typically displays a level of middle palate texture and richness that is the envy of other premium wine regions
Mrs Wigley Moscato
The wine emerged victorious after a couple of vintages as a cellar door exclusive where it was part of a group of "experimental" wines along with Arneis and Mourvedre that offer our winemakers the chance to let their hair down a little. After a month last summer when it was outselling Church Block, we thought we might be on to something, so here it is, now joinng our Grenache Rose as pasrt of the Mrs. Wigley range. A style well loved by the Italians and lesser known in Australia, the sweet fruit, low alcohol and light fizz make this the perfecr summer wine. When is the best time to drink? Well we launched it over breakfast…
McLaren Vale Grenache
McLaren Vale, with its consistent climate and proximity to the ocean, has demonstrated the ability to produce Grenache wines with exceptional varietal character and an outstanding ability to age.
The fruit for this wine is sourced from 50 year old dry-grown Grenache bush vines, that have survived several periods when this it has been considered unfashionable - including the tragic vine pull scheme of the early eighties where much of the precious old vine Grenache was lost. The 2002 McLaren Vale Grenache is a medium-bodied dry red wine that reflects the richness and spice of this variety and its ability to match so well with food.
Hiding Champion Adelaide Hills Sauvignon Blanc
Greg Trott, founder of Wirra Wirra, was a "wanderer". A simple run to the local shops might evole into an interstate luncheon, phone seemingly absent from the journey. He would return a day or so later, bemused by the fuss. Although one "unplanned" visit to the UK was a stretch, even by his standards! Over time, we accepted that Trotty was in training to become the Olympic Hiding Champion and it became part of life at Wirra Wirra.Should a visit to Yandra vineyard in the Adelaide Hills predicate a Trott absence, we understood. We hand pick our Sauvignon Blanc from this idyllic location, producing a vibrant wine, rich with fruit flavour. Hiding Champions, Olympic or otherwise find it easy to lose themselves amid its rolling slopes.
The 12th Man Adelaide Hills Chardonnay
From the 2006 vintage, the Adelaide Hills Chardonnay joins Woodhenge Shiraz and Catapult Shiraz Viognier in the RGT Collection, our tribute to the late Richard Gregory Trott and will be known as The 12th Man in memory of Trott's religious devotion to the game of cricket. Consensus seems to be that the Adelaide Hills is producing some of Australia's best cool climate chardonnay. That’s why we headed to our neighbour region a few years back to source fruit we felt would best express the type of chardonnay we would like to make- and drink!
Church Block
'Church Block' is named after one of Greg Trott's original vineyards, which lies next to the small Bethany Church {est. 1854} and is only 100 meters from Wirra Wirra's century old ironstone cellars. First produced in 1972, our most recognised wine is a blend of Cabernet Sauvignon, Shiraz and Merlot, with the percentages of the blend varying slightly from year to year to maintain the desired style and quality each vintage.Keep a second bottle handy.
This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.
The Lost Watch Riesling
Wirra Wirra's riesling was first produced in 1973. It was also the first to be called 'Hand Picked' following an argument and subseqent bet between proprietor Greg Trott and winemaker Geoff Merill over the merits of mechanical vs. manual harvesting. A slightly more generous style of dry Riesling, Hand Picked is captivating when young but also very attractive when cellared under appropriate conditions. This wine has been bottled with a Stelvin screw cap closure since the 2001 vintage which will further enhance cellaring potential.
Mrs Wigley RoseMrs. Wigley (1977-1991) was not the wife of Wirra Wirra founder Bob Wigley, but a particular pussycat who was born at the neighbouring Petrucci residence. Within days her mum had dragged the litter to settle in our open fermenters, and from then on Mrs. Wigley became a permanent feature of the cellars. Raised exclusively on Myponga Cheddar from the cheese board in cellar door, she was black in colour and sported a trimmed tail courtesy of an accident with some Galv and some emergency surgery from Joe Petrucci's pruning snips. The wine we have chosen to honour Mrs. Wigley is our first ever Rosé style. Designed to be enjoyed on lazy afternoons with friends, it is also a versatile accompaniment to a variety of foods. This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.
Scrubby Rise - Shiraz Cabernet Sauvignon Petit Verdot
Located directly in front of Wirra Wirra's century old ironstone cellars, the Scrubby Rise vineyard and its marvelous soils produce some of our best Shiraz and Cabernet Sauvignon from season to season. Quite rare in its varietal composition, the final Scrubby Rise blend has been chosen to produce a wine that displays balance, elegance, complexity, and structure - typical chracters of a Wirra Wirra red.
This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.
Scrubby Rise Shiraz (exclusive to the US)
The Scrubby Rise vineyard at the entrance to Wirra Wirra's century old ironstone cellars, supplies the name as well as most of the Shiraz for this blend. Produced in a typically Australian style, Scrubby Rise Shiraz displays an abundance of primary fruit characters, with a generous palate and comlex aromatics.Although Scrubby Rise Shiraz will benefit from appropriate cellaring, it is a wine that can be enjoyed in its youth, preferably with friends, a plate of food and lively conversation.
This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.
Scrubby Rise - Sauvignon Blanc Semillon Viognier
The Scrubby Rise vineyard fronting Wirra Wirra's century old ironstone cellars, supplies the name as well as most of the semillon for this blend. Incorporating three different grape varieties, each has an important role in the make up of the wine. The Sauvignon Blanc and Semillon provide lifted and distinct armatics as well as a crisp and lively palate. Whilst the Viognier adds complexity to the nose and a soft mouth-filling and persistent finish. To complete the blend, 10% has been fermented in French oak barriques. Scrubby Rise is the perfect wine for relaxing afternoons with friends and is an ideal partner with a diverse range of foods.
This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.
Scrubby Rise Unwooded Chardonnay
Formerly known as "Sexton's Acre" this wine has always been considered a defacto member of the Scrubby Rise range. It now formally joins the "Scrubby White" and "Scrubby Red" blends as part of a revitalized range with a fresh new look. Completely untouched by oak, this chardonnay is for those who like their wine to refelct the vineyard, not the forest.
NV The Anthem
The Anthem is a blend of McLaren Vale Shiraz dating back seven years, with recent vintages added to provide freshness and vitality. It pays homage to this uniquely Australian wine style and is affectionately referred to in-house as 'splurgundy'. {an abbreviation of this wine style's old name - sparkling burgundy.}. It is fermented in bottle and aged on yeast lees for over 18 months prior to disgorging and release. Perfect for Christmas morning.
Empire Series and Dessert Wines
From the middle of the 19th century, McLaren Vale became famous for producing a range of excellent fortified wines.The styles of these wines were designed to please the fastidious palates of the drinkers from the halcyon days of the British Empire. The Empire Series range of dessert and fortified wines are only produced when vintage conditions are suitable, and are made in recognition of great wines that formed the foundation of the McLaren Vale wine growing region.
Adelaide Hills Late Picked Pinot GrisVP Vintage Fortified Shiraz
The Cousins Wirra Wirra's Sparkling Pinot Noir Chardonnay (better known as our fizz) is named in recognition of Wirra Wirra principals, cousins Greg and Roger Trott. The Cousins is produced from traditional varieties and in the traditional manner (Method Champenoise) meaning that it goes through the lengthy and expensive process of fermentation in bottle, and ageing on yeast lees for over two and a half years, prior to disgorging and release
http://www.wirra.com.au
McMurtrie RoadMcLaren Vale SA 5171
Phone: 08 8323 8414 Fax: 08 8323 8596
wine making and wine
Vineyard Series
From time to time Wirra Wirra produces wines from very small parcels of extremely intense, high quality fruit, that comes from either our own vineyards or from those of our specialist growers. Vinified separately to create unique wines of special interest, Vineyard Series wines are only produced from the very best fruit, hand selected from the very best vintages.
2002 Chook Block McLaren Vale Shiraz - Released April '051998 Penley Coonawarra Cabernet-Sauvignon1998 Chook Block McLaren Vale Shiraz1997 Allawah Barossa Grenache1994 Jones Block McLaren Vale Shiraz1993 Kuitpo Adelaide Hills Shiraz
R.S.W. Shiraz
This wine (one of two Wirra Wirra flagships) is named after the winery's founder Robert Strangways Wigley. A qualified architect, noted eccentric and state cricketer, he produced a much acclaimed Shiraz that was shipped to the U.K. by Burgoynes of London until his untimely death in 1926.Produced using 80% french oak RSW typifies power with elegance and will reward appropriate cellaring for an extended period.
The Angelus Cabernet Sauvignon (only available in Australia)
This is our premium varietal Cabernet Sauvignon, which is produced from fruit grown in low-yielding vineyards in the warm climate of McLaren Vale and the cool Coonawarra region. The blend of these two regions produces a wine of complex fruit character, showing the rich subtle blackberry and silkly tannins of the McLaren Vale and the cedary, cassis and fine grain tannins of the Coonawarra
Dead Ringer Cabernet Sauvignon (Available in Export Markets only)
Will Wirra Wirra’s Angelus be silenced in the Battle of the Bells?
It’s on again. Another Australian wine is under threat due to its name - Wirra Wirra’s The Angelus, made by the popular McLaren Vale winery since 1989, is having legal pressure applied to it by the historic French winery, Chateau Angelus in Bordeaux.
It seems the French are upset because the multiple trophy winning Aussie red is having a little too much success in, of all places, Chateau Angelus’ own backyard.
It seems the connections of Chateau Angelus were more than happy to allow the small Aussie winery to sell its wine without fear for 15 years, but when the Wirra Wirra wine was added to the wine lists of a prestigious Michelin-starred restaurant in Bordeaux and a local fine wine retailer, things suddenly turned sour.
A letter was sent between lawyers and the Battle of the historic Bells began.
In the blue corner is Chateau Angelus, a well regarded 1er Grand Cru Classe wine from St Emilion, made from merlot and cabernet franc. The Angelus name derives from a particularly ancient plot of vineyard, from which the men tending the vines were able to hear the angelus bells ringing out from all three of the village churches. Chateau Angelus is one of the most famous wines of France, with a history dating back 150 years and sells around the globe for around $AUS400 per bottle.
In the red corner is Wirra Wirra The Angelus, a wine that has built a reputation for classic Australian cabernet sauvignon on the back of the best McLaren Vale and Coonawarra fruit available since 1989. Its name is taken from the 3/4 tonne Angelus bell at Wirra Wirra that is rung to celebrate the commencement of each McLaren Vale vintage. The Angelus has been well reviewed across Australia and the globe, with the current 2001 vintage receiving high praise from leading wine writers.
Wirra Wirra Managing Director Tim James says the circumstances of the argument are not entirely surprising.
"It is never nice to receive letters like this, but sadly in the age of global expansion it is going to happen. While our wines are essentially named after the same thing, I think they are clearly different. Our Angelus sells for $48, Chateau Angelus sells for about $400, the labels look nothing alike, they’re from different parts of the world and are made from different varieties . . . would you get confused?"
"In a legal sense we are guilty - after all we never took out global copyright on the name, as such it looks like we will be renaming The Angelus for the international market, but keeping the status quo in Australia."
With the release of the highly anticipated 2002 vintage, Wirra Wirra The Angelus will be sold under two names. In Australia it will remain as Wirra Wirra The Angelus Cabernet Sauvignon. In the rest of the world it will be renamed Wirra Wirra Dead Ringer Cabernet Sauvignon. Dead Ringer was chosen for the international market to convey that it is exactly the same wine, just with a different name.
Wirra Wirra Dead Ringer will be available in 15 countries including; France, New Zealand, UK, USA, China, Singapore, Switzerland and Sweden. Wirra Wirra The Angelus will be available in one; Australia
Sparrow's Lodge -Cabernet Sauvignon (Cellar Door Only)
The "retro" blue label signifies a win eoffered exclusively at our Cellar Door, so if you find a bottle elsewhere, you can safely assume that you are drinking with avery good friend of Wirra Wirra.Standing proudly next to the Wodhenge gate at Wirra Wirra is a classic Aussie residence. After our founder RS Wigley died in 1924, the winery was left to his manager, Jack Sparrow. When the buildings were destroyed by storms in the 1930's the Sparrows built this house with the salvaged materials. Over the years, Sparrow's Lodge has been home to various vintage vagabonds and the occasional winemaker. A Little comfort and a lot of conviviality have been found within its walls which we celebrate with this limited release McLaren Vale Cabernet Sauvignon
Catapult Shiraz Viognier (Cellar Door & On Premise)
The late Greg Trott, achieved many great things in his colourful lifetime. Yet one vision eluded him - to build a medieval siege machine or trebuchet. Why? To bomb neighbouring wineries with bottles of fine wine in the hope they would reciprocate the favour. With plans on the drawing board the ever-enthusiastic Wirra Wirra tribe is ready to fulfil Trotty's dream. But for now, we honour his pioneering spirit with the release of a new wine, aptly named Catapult (it's easier to pronounce than trebuchet) Hurling a splash of Viognier into our highly revered Shiraz, the result is a rich, opulent wine, brimming with intense fruit and a hint of spice
Woodhenge McLaren Vale Shiraz
A legacy worth drinking - As a tribute to Greg Trott’s unique vision of that which has always made Wirra Wirra special, they have named their McLaren Vale Shiraz after the massive post-and-rail fence only Trott could have dreamed of and that now greets visitors to the winery.
Woodhenge is essentially in the mould of the fences early settlers would erect, but on a cyclopean scale, with posts more than two metres in diameter, some weighing over three tonnes. Less fence, more elemental sculpture, Woodhenge is a monument to "big" ideas.
McLaren Vale Cabernet Sauvignon (exclusive to Cellar Door)
Whilst Shiraz is the variety that most people regard as synonymous with McLaren Vale, equally important to McLaren Vale's growing international reputation is its natural ability to produce exceptional Cabernet Sauvignon.
Blessed with a Mediterranean climate, ancient soils and old vines, Cabernet Sauvignon from McLaren Vale typically displays a level of middle palate texture and richness that is the envy of other premium wine regions
Mrs Wigley Moscato
The wine emerged victorious after a couple of vintages as a cellar door exclusive where it was part of a group of "experimental" wines along with Arneis and Mourvedre that offer our winemakers the chance to let their hair down a little. After a month last summer when it was outselling Church Block, we thought we might be on to something, so here it is, now joinng our Grenache Rose as pasrt of the Mrs. Wigley range. A style well loved by the Italians and lesser known in Australia, the sweet fruit, low alcohol and light fizz make this the perfecr summer wine. When is the best time to drink? Well we launched it over breakfast…
McLaren Vale Grenache
McLaren Vale, with its consistent climate and proximity to the ocean, has demonstrated the ability to produce Grenache wines with exceptional varietal character and an outstanding ability to age.
The fruit for this wine is sourced from 50 year old dry-grown Grenache bush vines, that have survived several periods when this it has been considered unfashionable - including the tragic vine pull scheme of the early eighties where much of the precious old vine Grenache was lost. The 2002 McLaren Vale Grenache is a medium-bodied dry red wine that reflects the richness and spice of this variety and its ability to match so well with food.
Hiding Champion Adelaide Hills Sauvignon Blanc
Greg Trott, founder of Wirra Wirra, was a "wanderer". A simple run to the local shops might evole into an interstate luncheon, phone seemingly absent from the journey. He would return a day or so later, bemused by the fuss. Although one "unplanned" visit to the UK was a stretch, even by his standards! Over time, we accepted that Trotty was in training to become the Olympic Hiding Champion and it became part of life at Wirra Wirra.Should a visit to Yandra vineyard in the Adelaide Hills predicate a Trott absence, we understood. We hand pick our Sauvignon Blanc from this idyllic location, producing a vibrant wine, rich with fruit flavour. Hiding Champions, Olympic or otherwise find it easy to lose themselves amid its rolling slopes.
The 12th Man Adelaide Hills Chardonnay
From the 2006 vintage, the Adelaide Hills Chardonnay joins Woodhenge Shiraz and Catapult Shiraz Viognier in the RGT Collection, our tribute to the late Richard Gregory Trott and will be known as The 12th Man in memory of Trott's religious devotion to the game of cricket. Consensus seems to be that the Adelaide Hills is producing some of Australia's best cool climate chardonnay. That’s why we headed to our neighbour region a few years back to source fruit we felt would best express the type of chardonnay we would like to make- and drink!
Church Block
'Church Block' is named after one of Greg Trott's original vineyards, which lies next to the small Bethany Church {est. 1854} and is only 100 meters from Wirra Wirra's century old ironstone cellars. First produced in 1972, our most recognised wine is a blend of Cabernet Sauvignon, Shiraz and Merlot, with the percentages of the blend varying slightly from year to year to maintain the desired style and quality each vintage.Keep a second bottle handy.
This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.
The Lost Watch Riesling
Wirra Wirra's riesling was first produced in 1973. It was also the first to be called 'Hand Picked' following an argument and subseqent bet between proprietor Greg Trott and winemaker Geoff Merill over the merits of mechanical vs. manual harvesting. A slightly more generous style of dry Riesling, Hand Picked is captivating when young but also very attractive when cellared under appropriate conditions. This wine has been bottled with a Stelvin screw cap closure since the 2001 vintage which will further enhance cellaring potential.
Mrs Wigley RoseMrs. Wigley (1977-1991) was not the wife of Wirra Wirra founder Bob Wigley, but a particular pussycat who was born at the neighbouring Petrucci residence. Within days her mum had dragged the litter to settle in our open fermenters, and from then on Mrs. Wigley became a permanent feature of the cellars. Raised exclusively on Myponga Cheddar from the cheese board in cellar door, she was black in colour and sported a trimmed tail courtesy of an accident with some Galv and some emergency surgery from Joe Petrucci's pruning snips. The wine we have chosen to honour Mrs. Wigley is our first ever Rosé style. Designed to be enjoyed on lazy afternoons with friends, it is also a versatile accompaniment to a variety of foods. This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.
Scrubby Rise - Shiraz Cabernet Sauvignon Petit Verdot
Located directly in front of Wirra Wirra's century old ironstone cellars, the Scrubby Rise vineyard and its marvelous soils produce some of our best Shiraz and Cabernet Sauvignon from season to season. Quite rare in its varietal composition, the final Scrubby Rise blend has been chosen to produce a wine that displays balance, elegance, complexity, and structure - typical chracters of a Wirra Wirra red.
This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.
Scrubby Rise Shiraz (exclusive to the US)
The Scrubby Rise vineyard at the entrance to Wirra Wirra's century old ironstone cellars, supplies the name as well as most of the Shiraz for this blend. Produced in a typically Australian style, Scrubby Rise Shiraz displays an abundance of primary fruit characters, with a generous palate and comlex aromatics.Although Scrubby Rise Shiraz will benefit from appropriate cellaring, it is a wine that can be enjoyed in its youth, preferably with friends, a plate of food and lively conversation.
This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.
Scrubby Rise - Sauvignon Blanc Semillon Viognier
The Scrubby Rise vineyard fronting Wirra Wirra's century old ironstone cellars, supplies the name as well as most of the semillon for this blend. Incorporating three different grape varieties, each has an important role in the make up of the wine. The Sauvignon Blanc and Semillon provide lifted and distinct armatics as well as a crisp and lively palate. Whilst the Viognier adds complexity to the nose and a soft mouth-filling and persistent finish. To complete the blend, 10% has been fermented in French oak barriques. Scrubby Rise is the perfect wine for relaxing afternoons with friends and is an ideal partner with a diverse range of foods.
This wine utilises the celebrated Stelvin screw cap closure, to ensure every bottle will reach you in perfect condition, exactly as we intended.
Scrubby Rise Unwooded Chardonnay
Formerly known as "Sexton's Acre" this wine has always been considered a defacto member of the Scrubby Rise range. It now formally joins the "Scrubby White" and "Scrubby Red" blends as part of a revitalized range with a fresh new look. Completely untouched by oak, this chardonnay is for those who like their wine to refelct the vineyard, not the forest.
NV The Anthem
The Anthem is a blend of McLaren Vale Shiraz dating back seven years, with recent vintages added to provide freshness and vitality. It pays homage to this uniquely Australian wine style and is affectionately referred to in-house as 'splurgundy'. {an abbreviation of this wine style's old name - sparkling burgundy.}. It is fermented in bottle and aged on yeast lees for over 18 months prior to disgorging and release. Perfect for Christmas morning.
Empire Series and Dessert Wines
From the middle of the 19th century, McLaren Vale became famous for producing a range of excellent fortified wines.The styles of these wines were designed to please the fastidious palates of the drinkers from the halcyon days of the British Empire. The Empire Series range of dessert and fortified wines are only produced when vintage conditions are suitable, and are made in recognition of great wines that formed the foundation of the McLaren Vale wine growing region.
Adelaide Hills Late Picked Pinot GrisVP Vintage Fortified Shiraz
The Cousins Wirra Wirra's Sparkling Pinot Noir Chardonnay (better known as our fizz) is named in recognition of Wirra Wirra principals, cousins Greg and Roger Trott. The Cousins is produced from traditional varieties and in the traditional manner (Method Champenoise) meaning that it goes through the lengthy and expensive process of fermentation in bottle, and ageing on yeast lees for over two and a half years, prior to disgorging and release
http://www.wirra.com.au
Windowrie Estate
Windowrie Estate Windowrie RoadCanowindraNSW 2804Australia
Tel: +61 2 6344 3264Fax: +61 2 6344 3227
winemaking and wine
PLATINUM SERIES CHARDONNAY
Fruit for this wine was selected from the Troopers vineyard. This fruit was harvested over 3 consecutive nights from February 25th to 28th. Lower than expected crop levels (7t/ha) enabled these vines to be harvested two weeks earlier than usual. Management techniques including hand pruning and a ballerina trellis system to open up the canopy while also offering protection from the Western sun..
We aim to make a full bodied dry white with Cowra fruit characters. The wine is pressed and inoculated with ICVD254 yeast and held between 15-16°C. The majority of the wine is made in stainless steel, however, a small portion (less than 10%) of wine from French oak is added prior to bottling to add complexity.
Tasting Notes
Light straw yellow in colour this wine has aromas of peach, melon and nectarine. The palate shows beautifully balanced varietal fruit with a hint of oak and a fresh clean finish. The wine is an excellent partner with white meats and salads or simply enjoyed on its own.
PLATINUM SERIES SHIRAZ The Cabernet portion of this wine was selected from the minimal prune block. The Shiraz was selected from the Troopers vineyard. The Shiraz fruit was harvested on March 12th. The Cabernet fruit was very slow ripening although yields were low in this vineyard and it was not harvested until April 3rd.
The primary aim of blending these two varietals is to produce a wine that is packed full of flavour yet highly drinkable with most meals or on its own without blowing your head off. The Bordeaux red yeast was used and the wine fermented at 20-25ºC. Fermentation took place in static fermenters with pump overs three times per day. The wine is then racked off and blended with an oak portion from 2, 3 and 4 year old French and American oak barrels to add structure.
Tasting Notes
The Platinum Series Shiraz is an outstanding blend of these two varietals.The colour is medium red with aromas of plum,herbs and spice. The palate is medium bodied with sweet fruit and herbs with a dusty oak finish. Enjoy this wine with food r simply on its own now and over the next 3 years.
FAMILY RESERVE CHARDONNAY
The Estate Vineyard that produces fruit for this Chardonnay has produced Award Winning wine for over 10 years. The vineyard management begins in winter when the vines are carefully hand pruned. Several passes are made over the vineyard to manage canopy, including wire lifting and leaf and bunch thinning when required. 1999 was an excellent year for this block and the fruit was in sound condition when harvested in February. The hand picking portion occurred on February 18th and the remainder on February 20th.
Produced from the best parcels of fruit from Windowrie’s vineyards, these grapes were picked ripe at 13º Bé plus to capture the ripe tropical fruit characters of Chardonnay. The juice was inoculated with selected yeast before being placed in French and American oak barrels for fermentation. The wine was kept on its lees which were stirred once a week to add complexity and a creamy mouth feel. A portion of the wine was allowed to go through a natural MLF and the final blend was put together in January 2006.
Tasting Notes
The wine shows tropical fruit combined with nutty oak and creamy lees aromas. The palate is complex, combining fruit, oak and MLF flavours. It is a full-bodied style with well-balanced acid and a long finish and will reward 3-4 years cellaring.
FAMILY RESERVE SHIRAZFruit for this wine was sourced from low yielding vines on the Estate. Restricted irrigation was used to reduce berry size and increase flavour intensity. Single tier vines on VSP and Smart Dyson were used with leaf plucking and fruit thinning to increase light intensity, colour and fruit flavour. An excellent finish to the 2005 season allowed these vines to reach desired levels of ripeness and they were harvested on March 23rd. Winemaking
This wine is made using only the finest parcels of fruit selected from low yielding vines. Gentle crushing is followed by transfer to the open fermenters where it is kept between 20-25ºC. Hand plunging is done at least five times a day where the cap is fully submerged. Syrah yeast was used for fermentation down to 2 baume. The wine is then pressed and transferred to new American oak barrels, where Viniflora is added for barrel ferment.Tasting Notes
Ripe berry fruit aromas combine with an inviting hint of coffee bean and vanilla oak. The palate is a rich blend of berry and licorice flavours, with firm ripe tannins adding length. This Shiraz is superb now, and will continue to develop over the next 10 years.
FAMILY RESERVE CABERNET SAUVIGNONRegion: Mt Lofty 85% Cowra 15% Variety: Cabernet Sauvignon 85% Cabernet Franc 8% Merlot 7%
Tasting Notes
The 2005 Cabernet Sauvignon is deep crimson red with aromas of blackberries, violets, cigar box and chocolate and the palate shows capsicums and silky fine tannins. The finish is smooth and long. This wine is drinking beautifully now and will develop more complexity over the next 5 years. Food: The silky tannins in this wine make it the perfect foil for rich lamb dishes.
The Mt Lofty region experienced an ideal growing season in 2005 which resulted in wines of great colour and elegance. This fruit together with careful hand plunging, extended skin contact and 12 month maturation in one and two year old American oak has resulted in a complex well balanced wine.
TA: 6.4g/lAlcohol: 14.7%%Residual Sugar: 0.54g/LPh: 3.58
THE MILL SHIRAZFruit for this wine was selected from the old cattle yard block. The vines are eight years old and are trained on a single wire V.S.P. The vines are stressed during the growing season to reduce berry size using R.D.I. The vintage was characterised by even and early ripening and the harvest took place on March 24th.
The style of this wine is medium bodied to allow for early consumption. The emphasis is on producing a wine with full fruit flavours and low tannins. The Bordeaux red yeast was used and the wine fermented at 20-25ºC. Fermentation took place in static fermenters with pump overs three times per day. The wine is then racked off and blended with an oak portion from 2 and 3 year old American oak barrels to add structure and balance.Tasting Notes
The Windowrie Cowra Shiraz is a delicate shiraz with varietal plummy and spicy aromas. The palate shows sweet fruit on the front palate with spice and soft tannins on the finish. A medium bodied wine, this is enjoyable now and will cellar for three years.
THE MILL MERLOTFruit for this wine was sourced from some of the oldest vines at Windowrie. Management techniques including hand pruning, shoot thinning and restricted irrigation led to a yield of 2.5t acre. Fortunately this block reached desired maturity levels (13bé) earlier than usual and was harvested on 8th March prior to the late season rain.
This wine was made from Merlot grapes picked at approximately 13º Bé. Pumped over twice daily, the fermentation temperature was maintained at 23-25ºC (72-77ºF) to avoid harsh tannins. Having been fermented to approximately 4º Bé before being pressed off skins a portion of the wine (80%) underwent oak maturation in 1, 2, 3 year old American Oak to add complexity and structure.The wine was given a light fining, pre clean up. As with the other Mill wines, we aim to produce a fruit-driven wine with subtle oak. Tasting Notes
The Mill Merlot is an attractive brick red in colour with flowing structure. The wine has aroma’s of cherry, mulberry/raspberry and earthy characters. Shows beautiful varietal fruits. Best enjoyed with Italian/ Spanish food and on its own.Now to 5 years.
THE MILL CABERNET MERLOTThe Cabernet fruit in this wine is sourced from the oldest vines on the estate. The vines are hand pruned in winter to ensure a small crop load while allowing sunlight into the canopy. The vines are then trained during the growingseason with a bunch thinning occurring. The Cabernet was picked ripe at nearly 14 Bé on April 3rd. The Merlot portion is also sourced from old vines trained to a Scott Henry Trellis System. Restricted Irrigation led to yield of 2.5t acre. The fruit was harvested on March 18th at a Bé of 13.4.
The Cabernet and Merlot portions are both made separately until final blending which took place in February 2002. The final blend contained 86% Cabernet and 14% Merlot. Both the Cabernet and Merlot were fermented in small open fermenters following crushing with the rollers open. The ferment was seeded with Bordeaux red yeast and maintained at 25-30ºC. Following ferment the wine was transferred to 2, 3 and 4 year old French and American barriques. The wine was racked every two months before final blending and bottling.Tasting Notes
The Mill Cabernet Merlot is an excellent example of the harmony these varietals can exhibit when blended. The colour is deep berry red and has aromas of fruit, spice and American Oak. The palate displays soft integrated oak with concentrated fruit and soft lingering finish.
Best served at room temperature this blend suits Italian cuisine and roast meats and will further develop complexity for four to five years.
THE MILL PETIT VERDOTFruit for this wine was sourced from the winery block. Petit Verdot was planted on this block due to its shallow soils allowing total control over vine balance. Management techniques including hand pruning, shoot thinning and restricted irrigation led to a yield of 2 t acre. This variety ripens late and was the last block harvested on the estate at 13.8 Be` on April 4.
The fruit for this wine was harvested very ripe and showed intense colour and tannin structure. The Bordeaux red yeast was used and the wine fermented at 20-25ºC. Fermentation took place in open fermentors which were hand plunged 5 times every 24 hours. Having been fermented to approximately 2 Bé before being pressed off skins a portion of the wine underwent oak maturation in 2 and 3 year old American Oak to add complexity and structure.Tasting Notes
The Mill Petit Verdot is red black in colour. The wine has aromas of stewed blackberry. The palate is very complex with rich full flavours and aggressive tannins. Best enjoyed with spicy or roast meats this wine should be cellared for at least the next 3 years and up to 10 years.
Now to 5 years.
THE MILL CHARDONNAYThe fruit for this wine was selected from several Estate owned vineyards. Different blocks exhibit a wide range of flavours due to soil types and canopy management used. The 2005 season began with a late frost burning off between 10-70 % of new season foliage. (depending on the block) The remainder of the season was extremely dry with hot periods in January and February delaying ripening. Fruit was harvested over seven different nights from four separate blocks showing desired varietal characters. Harvest took place between March 2nd and March 9th.
Picked ripe to obtain ripe peach and melon flavours, a portion of the wine was fermented in tank and aged sur lie for three months, while another portion (10- 15%) was fermented and aged in French oak barrels. This portion was also aged sur lie for three months with weekly batonnage. The remainder was fermented in tank to retain fresh fruit characters. We aim to produce a largely fruit-driven style with lees aging giving the palate a creamy softness and with some subtle oak giving a degree of complexity. Although intended for immediate consumption, this wine will age well for 2-3 years.Tasting Notes
This wine has aromas of peach and melon. The palate displays subtle yet intense tropical fruit well balanced by a touch of French Oak. The 2005 will continue to develop complexity over the next 3 years and is an excellent food wine or enjoyed on its own.
THE MILL VERDELHOThe fruit for this wine was selected from the winery block which has low vigour soils (shallow clay loam). Vigilant monitoring during the growing season was undertaken due to the susceptibility of this variety to late season powdery mildew. This low yielding block was canopy managed allowing 60 % of shoots to remain unpositioned on the western side of the vine allowing protection from the hot days experienced during January. The vines reached desired maturity levels and were harvested at night on March 8th.
The yeast selected for fermentation (QA23) was used to produce lifted aromas. The ferment was held at 15C before being chilled, settled off lees and racked. An excellent wine to be enjoyed young and fresh.Tasting Notes
The appearance is lively lime green colour. The aroma is of fresh tropical fruit salad which is also evident on the palate. An excellent wine for asian cuisine, seafood and salads. This Verdelho is best served slightly chilled.
THE MILL SAUVIGNON BLANC
The fruit for this wine was selected from estate owned vineyards and a vineyard located in Orange. The estate vineyards were harvested over 2 separate nights at Be` of 11.3 and 12.4 on February 18th. Orange experienced the best vintage in years with an unusually dry and warm finish to the season. The fruit from the Orange vineyard was harvested on March the 22nd at 13.1 Be`
Picked over a range of Be` (11.3º Bé to 13.1º Bé) to capture the full spectrum of Sauvignon Blanc flavours, this wine was fermented entirely in stainless steel with no oak influence and blended with a portion of Semillon to add structure and length. The aim is for a soft tropical fruit style with the fresh acid finish for which this variety is renowned. This wine should be consumed within 18 months of vintage while young and fresh.Tasting Notes
The Mill Sauvignon Blanc is harvested at various ripening levels to capture all the characters Sauvignon Blanc is capable of producing. This is a fragrant wine combining tropical fruits, citrus and passionfruit flavours. The palate is clean with a medium finish. An excellent wine with white meats, salads and Asian foods.
THE MILL SANGIOVESESangiovese is renowned for overcropping and this year was no exception. This block was fruit thinned twice during the growing season, once post flowering and once after versasion. The final harvested yield was 3 t/acres and the fruit was well exposed and showed more uniform ripening and colouring than in previous years. The vines were harvested on March 10th at 13.2 Be` prior to the late season rain.
This wine was made from 100% Sangiovese grapes picked at approximately 13º Bé. Pumped over twice daily, the fermentation temperature was maintained at 23-25ºC (72-77ºF) to avoid harsh tannins. Having been fermented to approximately 4º Bé before being pressed off skins . The wine underwent oak maturation in 3 and 4 year old American Oak to add complexity and structure without dominating the fine fruit characters.Tasting Notes
The Mill Sangiovese is medium red in colour. The wine has aromas of cherry, and raspberry and a hint of oak. The palate is medium bodied with cherry fruit and earthy characters. Enjoy this lighter style wine at any time of the day or with pizza, pasta, tapas and cheese.Now to 5 years
http://www.windowrie.com.au
Windowrie Estate Windowrie RoadCanowindraNSW 2804Australia
Tel: +61 2 6344 3264Fax: +61 2 6344 3227
winemaking and wine
PLATINUM SERIES CHARDONNAY
Fruit for this wine was selected from the Troopers vineyard. This fruit was harvested over 3 consecutive nights from February 25th to 28th. Lower than expected crop levels (7t/ha) enabled these vines to be harvested two weeks earlier than usual. Management techniques including hand pruning and a ballerina trellis system to open up the canopy while also offering protection from the Western sun..
We aim to make a full bodied dry white with Cowra fruit characters. The wine is pressed and inoculated with ICVD254 yeast and held between 15-16°C. The majority of the wine is made in stainless steel, however, a small portion (less than 10%) of wine from French oak is added prior to bottling to add complexity.
Tasting Notes
Light straw yellow in colour this wine has aromas of peach, melon and nectarine. The palate shows beautifully balanced varietal fruit with a hint of oak and a fresh clean finish. The wine is an excellent partner with white meats and salads or simply enjoyed on its own.
PLATINUM SERIES SHIRAZ The Cabernet portion of this wine was selected from the minimal prune block. The Shiraz was selected from the Troopers vineyard. The Shiraz fruit was harvested on March 12th. The Cabernet fruit was very slow ripening although yields were low in this vineyard and it was not harvested until April 3rd.
The primary aim of blending these two varietals is to produce a wine that is packed full of flavour yet highly drinkable with most meals or on its own without blowing your head off. The Bordeaux red yeast was used and the wine fermented at 20-25ºC. Fermentation took place in static fermenters with pump overs three times per day. The wine is then racked off and blended with an oak portion from 2, 3 and 4 year old French and American oak barrels to add structure.
Tasting Notes
The Platinum Series Shiraz is an outstanding blend of these two varietals.The colour is medium red with aromas of plum,herbs and spice. The palate is medium bodied with sweet fruit and herbs with a dusty oak finish. Enjoy this wine with food r simply on its own now and over the next 3 years.
FAMILY RESERVE CHARDONNAY
The Estate Vineyard that produces fruit for this Chardonnay has produced Award Winning wine for over 10 years. The vineyard management begins in winter when the vines are carefully hand pruned. Several passes are made over the vineyard to manage canopy, including wire lifting and leaf and bunch thinning when required. 1999 was an excellent year for this block and the fruit was in sound condition when harvested in February. The hand picking portion occurred on February 18th and the remainder on February 20th.
Produced from the best parcels of fruit from Windowrie’s vineyards, these grapes were picked ripe at 13º Bé plus to capture the ripe tropical fruit characters of Chardonnay. The juice was inoculated with selected yeast before being placed in French and American oak barrels for fermentation. The wine was kept on its lees which were stirred once a week to add complexity and a creamy mouth feel. A portion of the wine was allowed to go through a natural MLF and the final blend was put together in January 2006.
Tasting Notes
The wine shows tropical fruit combined with nutty oak and creamy lees aromas. The palate is complex, combining fruit, oak and MLF flavours. It is a full-bodied style with well-balanced acid and a long finish and will reward 3-4 years cellaring.
FAMILY RESERVE SHIRAZFruit for this wine was sourced from low yielding vines on the Estate. Restricted irrigation was used to reduce berry size and increase flavour intensity. Single tier vines on VSP and Smart Dyson were used with leaf plucking and fruit thinning to increase light intensity, colour and fruit flavour. An excellent finish to the 2005 season allowed these vines to reach desired levels of ripeness and they were harvested on March 23rd. Winemaking
This wine is made using only the finest parcels of fruit selected from low yielding vines. Gentle crushing is followed by transfer to the open fermenters where it is kept between 20-25ºC. Hand plunging is done at least five times a day where the cap is fully submerged. Syrah yeast was used for fermentation down to 2 baume. The wine is then pressed and transferred to new American oak barrels, where Viniflora is added for barrel ferment.Tasting Notes
Ripe berry fruit aromas combine with an inviting hint of coffee bean and vanilla oak. The palate is a rich blend of berry and licorice flavours, with firm ripe tannins adding length. This Shiraz is superb now, and will continue to develop over the next 10 years.
FAMILY RESERVE CABERNET SAUVIGNONRegion: Mt Lofty 85% Cowra 15% Variety: Cabernet Sauvignon 85% Cabernet Franc 8% Merlot 7%
Tasting Notes
The 2005 Cabernet Sauvignon is deep crimson red with aromas of blackberries, violets, cigar box and chocolate and the palate shows capsicums and silky fine tannins. The finish is smooth and long. This wine is drinking beautifully now and will develop more complexity over the next 5 years. Food: The silky tannins in this wine make it the perfect foil for rich lamb dishes.
The Mt Lofty region experienced an ideal growing season in 2005 which resulted in wines of great colour and elegance. This fruit together with careful hand plunging, extended skin contact and 12 month maturation in one and two year old American oak has resulted in a complex well balanced wine.
TA: 6.4g/lAlcohol: 14.7%%Residual Sugar: 0.54g/LPh: 3.58
THE MILL SHIRAZFruit for this wine was selected from the old cattle yard block. The vines are eight years old and are trained on a single wire V.S.P. The vines are stressed during the growing season to reduce berry size using R.D.I. The vintage was characterised by even and early ripening and the harvest took place on March 24th.
The style of this wine is medium bodied to allow for early consumption. The emphasis is on producing a wine with full fruit flavours and low tannins. The Bordeaux red yeast was used and the wine fermented at 20-25ºC. Fermentation took place in static fermenters with pump overs three times per day. The wine is then racked off and blended with an oak portion from 2 and 3 year old American oak barrels to add structure and balance.Tasting Notes
The Windowrie Cowra Shiraz is a delicate shiraz with varietal plummy and spicy aromas. The palate shows sweet fruit on the front palate with spice and soft tannins on the finish. A medium bodied wine, this is enjoyable now and will cellar for three years.
THE MILL MERLOTFruit for this wine was sourced from some of the oldest vines at Windowrie. Management techniques including hand pruning, shoot thinning and restricted irrigation led to a yield of 2.5t acre. Fortunately this block reached desired maturity levels (13bé) earlier than usual and was harvested on 8th March prior to the late season rain.
This wine was made from Merlot grapes picked at approximately 13º Bé. Pumped over twice daily, the fermentation temperature was maintained at 23-25ºC (72-77ºF) to avoid harsh tannins. Having been fermented to approximately 4º Bé before being pressed off skins a portion of the wine (80%) underwent oak maturation in 1, 2, 3 year old American Oak to add complexity and structure.The wine was given a light fining, pre clean up. As with the other Mill wines, we aim to produce a fruit-driven wine with subtle oak. Tasting Notes
The Mill Merlot is an attractive brick red in colour with flowing structure. The wine has aroma’s of cherry, mulberry/raspberry and earthy characters. Shows beautiful varietal fruits. Best enjoyed with Italian/ Spanish food and on its own.Now to 5 years.
THE MILL CABERNET MERLOTThe Cabernet fruit in this wine is sourced from the oldest vines on the estate. The vines are hand pruned in winter to ensure a small crop load while allowing sunlight into the canopy. The vines are then trained during the growingseason with a bunch thinning occurring. The Cabernet was picked ripe at nearly 14 Bé on April 3rd. The Merlot portion is also sourced from old vines trained to a Scott Henry Trellis System. Restricted Irrigation led to yield of 2.5t acre. The fruit was harvested on March 18th at a Bé of 13.4.
The Cabernet and Merlot portions are both made separately until final blending which took place in February 2002. The final blend contained 86% Cabernet and 14% Merlot. Both the Cabernet and Merlot were fermented in small open fermenters following crushing with the rollers open. The ferment was seeded with Bordeaux red yeast and maintained at 25-30ºC. Following ferment the wine was transferred to 2, 3 and 4 year old French and American barriques. The wine was racked every two months before final blending and bottling.Tasting Notes
The Mill Cabernet Merlot is an excellent example of the harmony these varietals can exhibit when blended. The colour is deep berry red and has aromas of fruit, spice and American Oak. The palate displays soft integrated oak with concentrated fruit and soft lingering finish.
Best served at room temperature this blend suits Italian cuisine and roast meats and will further develop complexity for four to five years.
THE MILL PETIT VERDOTFruit for this wine was sourced from the winery block. Petit Verdot was planted on this block due to its shallow soils allowing total control over vine balance. Management techniques including hand pruning, shoot thinning and restricted irrigation led to a yield of 2 t acre. This variety ripens late and was the last block harvested on the estate at 13.8 Be` on April 4.
The fruit for this wine was harvested very ripe and showed intense colour and tannin structure. The Bordeaux red yeast was used and the wine fermented at 20-25ºC. Fermentation took place in open fermentors which were hand plunged 5 times every 24 hours. Having been fermented to approximately 2 Bé before being pressed off skins a portion of the wine underwent oak maturation in 2 and 3 year old American Oak to add complexity and structure.Tasting Notes
The Mill Petit Verdot is red black in colour. The wine has aromas of stewed blackberry. The palate is very complex with rich full flavours and aggressive tannins. Best enjoyed with spicy or roast meats this wine should be cellared for at least the next 3 years and up to 10 years.
Now to 5 years.
THE MILL CHARDONNAYThe fruit for this wine was selected from several Estate owned vineyards. Different blocks exhibit a wide range of flavours due to soil types and canopy management used. The 2005 season began with a late frost burning off between 10-70 % of new season foliage. (depending on the block) The remainder of the season was extremely dry with hot periods in January and February delaying ripening. Fruit was harvested over seven different nights from four separate blocks showing desired varietal characters. Harvest took place between March 2nd and March 9th.
Picked ripe to obtain ripe peach and melon flavours, a portion of the wine was fermented in tank and aged sur lie for three months, while another portion (10- 15%) was fermented and aged in French oak barrels. This portion was also aged sur lie for three months with weekly batonnage. The remainder was fermented in tank to retain fresh fruit characters. We aim to produce a largely fruit-driven style with lees aging giving the palate a creamy softness and with some subtle oak giving a degree of complexity. Although intended for immediate consumption, this wine will age well for 2-3 years.Tasting Notes
This wine has aromas of peach and melon. The palate displays subtle yet intense tropical fruit well balanced by a touch of French Oak. The 2005 will continue to develop complexity over the next 3 years and is an excellent food wine or enjoyed on its own.
THE MILL VERDELHOThe fruit for this wine was selected from the winery block which has low vigour soils (shallow clay loam). Vigilant monitoring during the growing season was undertaken due to the susceptibility of this variety to late season powdery mildew. This low yielding block was canopy managed allowing 60 % of shoots to remain unpositioned on the western side of the vine allowing protection from the hot days experienced during January. The vines reached desired maturity levels and were harvested at night on March 8th.
The yeast selected for fermentation (QA23) was used to produce lifted aromas. The ferment was held at 15C before being chilled, settled off lees and racked. An excellent wine to be enjoyed young and fresh.Tasting Notes
The appearance is lively lime green colour. The aroma is of fresh tropical fruit salad which is also evident on the palate. An excellent wine for asian cuisine, seafood and salads. This Verdelho is best served slightly chilled.
THE MILL SAUVIGNON BLANC
The fruit for this wine was selected from estate owned vineyards and a vineyard located in Orange. The estate vineyards were harvested over 2 separate nights at Be` of 11.3 and 12.4 on February 18th. Orange experienced the best vintage in years with an unusually dry and warm finish to the season. The fruit from the Orange vineyard was harvested on March the 22nd at 13.1 Be`
Picked over a range of Be` (11.3º Bé to 13.1º Bé) to capture the full spectrum of Sauvignon Blanc flavours, this wine was fermented entirely in stainless steel with no oak influence and blended with a portion of Semillon to add structure and length. The aim is for a soft tropical fruit style with the fresh acid finish for which this variety is renowned. This wine should be consumed within 18 months of vintage while young and fresh.Tasting Notes
The Mill Sauvignon Blanc is harvested at various ripening levels to capture all the characters Sauvignon Blanc is capable of producing. This is a fragrant wine combining tropical fruits, citrus and passionfruit flavours. The palate is clean with a medium finish. An excellent wine with white meats, salads and Asian foods.
THE MILL SANGIOVESESangiovese is renowned for overcropping and this year was no exception. This block was fruit thinned twice during the growing season, once post flowering and once after versasion. The final harvested yield was 3 t/acres and the fruit was well exposed and showed more uniform ripening and colouring than in previous years. The vines were harvested on March 10th at 13.2 Be` prior to the late season rain.
This wine was made from 100% Sangiovese grapes picked at approximately 13º Bé. Pumped over twice daily, the fermentation temperature was maintained at 23-25ºC (72-77ºF) to avoid harsh tannins. Having been fermented to approximately 4º Bé before being pressed off skins . The wine underwent oak maturation in 3 and 4 year old American Oak to add complexity and structure without dominating the fine fruit characters.Tasting Notes
The Mill Sangiovese is medium red in colour. The wine has aromas of cherry, and raspberry and a hint of oak. The palate is medium bodied with cherry fruit and earthy characters. Enjoy this lighter style wine at any time of the day or with pizza, pasta, tapas and cheese.Now to 5 years
http://www.windowrie.com.au
Willespie
Willespie 555 Harmans Mill Road, Willyabrup Western Australia 6280 Telephone: (08) 9755 6248Facsimile: (08) 9755 6210
Winemaking and wine
Verdelho
A wine of flavour and elegance. It is full-bodied and well balanced with complex tropical fruit characters and a long dry finish. A truly varietal wine that drinks well on it’s own and also matches a wide range of food styles.
The renowned Willespie verdelho is a dry style which can be enjoyed as a young wine or as a rich toasty treat after a few years in the cellar.Think of summer foods and verdelho suits perfectly. Being fruit driven and unoaked, it complements a wide range of dishes and loves to be paired with olive oil enhanced dishes.
Sauvignon Blank
Always a limited release wine, which is fresh and crisp, displaying pronounced varietal characteristics of gooseberries, nettles and tropical fruits.
A very focused and balanced style with a lingering dry finish that is an absolute pleasure to drink with fresh seafood & stir fries. Being a very focused and tight wine in the mouth, sauvignon blancs always go hand in hand with seafood & stir fries.
Don’t ask us why, some things just don’t need explaining.
RieslingA variety that works well at Willespie. It is a fragrant style with floral nuances adding to the typical citrus characters that the variety is noted for. The focused varietal fruit characters of lemons and apples are coupled with a full-bodied mouthfeel that persists through to a long finish supported by balanced acidity.
A fresh well rounded wine that goes well with almost anything. Great cellaring potential.A truly noble variety and one that is surprisingly adaptable to many different styles of food.
As a young wine it seems to like being paired with shellfish. As a more mature wine, from 5 years of age onwards, the richness and toastiness of bottle aged riesling lends itself to more substantial meals including those with rich sauces.
Semillon Sauvignon Blanc
The region has established an excellent reputation for this blend, and it’s not hard to see why. The full-bodied semillon component gives structure and weight to the fresh fruit characters of the sauvignon, which produces a rounded flavoursome wine of great charm.
An ideal food wine, that with bottle age, develops into something quite special.Reviews: 2000: "Nice complexity to the aroma, with appealing barrel-ferment notes complementing ripe melon fruits.A complex fume style with well matched fruit and oak and "good honest flavour" - Winestate Magazine March / April 2006.
A very full-bodied and mouthfilling style that has real weight partly derived from the oak maturation. As a youngster it goes with anything, although with some bottle age, demands fuller flavoured dishes such as poultry and pork and rich vegetable dishes.
Chardonnay
A well rounded Margaret River style that sings of melons, stone fruits and buttery complexities. The subtle use of new French oak barriques for fermentation, has added extra dimensions of character that is only found in top class chardonnays of this caliber.This variety goes with anything and everything. Margaret River chardonnay is a very rich wine style and has the palate weight and length of flavour to match it with all food, or even without.
Cabernets
Cabernets franc and sauvignon are carefully blended together with the percentages varying depending on the vintage. This is an incredibly easy to drink red with soft, dark berry, fruit richness coupled with neatly balance oak that gives the wine good balance and structure.This blend of cabernets franc & sauvignon has produced a lighter style of wine that has lifted aromatics and softer tannins. In saying that, it has the structure and fruit weight to stand up to a number of dishes. Spaghetti meatballs are a long-standing favourite.
MerlotA
native of Bordeaux that has migrated to Margaret River in style.
Our expression of merlot shows great varietal fruit definition, whilst maintaining the acid and tannin structure that ensures that the wine develops beautifully in the bottle over the medium term.
A wine of great character that also manages to remain very easy to drink, needs a like minded food partner.
Roasted white meats such as chicken, pork and veal can sometimes require a second helping. This wine is a worthy partner in such extended sittings around the table.
ShirazUntil recently Margaret River shiraz was quite uncommon but this wine shows why more vignerons are planting it around here. A true cooler climate style with the spice aromatics in unison with the cherry, raspberry and plum flavours that the variety is noted for.
An amazingly luscious and complex style.Even though the tannins are softer, due to the aging process, this wine still has intensity of fruit flavour. Enjoy with lamb and moroccan style dishes.
Cabernet SauvignonThis is the variety that put Margaret River on the map. Deep purple in colour when young, developing soft brick colours with age. Distinctive cassis, regional eucalypt and dark berries on the nose lead into a complex, deeply concentrated and well rounded wine with firm ripe tannins on the palate. The finish is long and satisfying. A full-bodied style that with ageing becomes very elegant and a wine to reflect upon.This is the most noble and aristocratic of all the red varieties that we grow at Willespie. Indeed it should be matched with dishes that are rewarding to prepare, Slow Food is what it is all about here. Dig out that recipe that Mum used to cook on your birthday, take the time to cook it as good as Mum does it, and open a bottle of this cabernet to drink with it.
"Old school" Cabernet SauvignonAn ultra premium extremely limited run Margaret River Cabernet Sauvignon.This is something extra special.Our Cabernet vines are 32 years old, non irrigated and low yielding. The grapes for this wine were specially treated in the vineyard, basket pressed and given new oak treatment.
It is drinking beautifully, with refined dusty tannins and gorgeous fruit - this will get even better!
Shiraz Pizzaz
Shiraz Pizzaz is a very different wine.
Soft moussey bubbles lift the rich fruit of the base wine, a 2002 Shiraz, to create a refreshing experience. Delightfully different!
Serving suggestions: Perfect with a cheese platter or on its own as a great start to an evening!
http://www.willespie.com.au
Willespie 555 Harmans Mill Road, Willyabrup Western Australia 6280 Telephone: (08) 9755 6248Facsimile: (08) 9755 6210
Winemaking and wine
Verdelho
A wine of flavour and elegance. It is full-bodied and well balanced with complex tropical fruit characters and a long dry finish. A truly varietal wine that drinks well on it’s own and also matches a wide range of food styles.
The renowned Willespie verdelho is a dry style which can be enjoyed as a young wine or as a rich toasty treat after a few years in the cellar.Think of summer foods and verdelho suits perfectly. Being fruit driven and unoaked, it complements a wide range of dishes and loves to be paired with olive oil enhanced dishes.
Sauvignon Blank
Always a limited release wine, which is fresh and crisp, displaying pronounced varietal characteristics of gooseberries, nettles and tropical fruits.
A very focused and balanced style with a lingering dry finish that is an absolute pleasure to drink with fresh seafood & stir fries. Being a very focused and tight wine in the mouth, sauvignon blancs always go hand in hand with seafood & stir fries.
Don’t ask us why, some things just don’t need explaining.
RieslingA variety that works well at Willespie. It is a fragrant style with floral nuances adding to the typical citrus characters that the variety is noted for. The focused varietal fruit characters of lemons and apples are coupled with a full-bodied mouthfeel that persists through to a long finish supported by balanced acidity.
A fresh well rounded wine that goes well with almost anything. Great cellaring potential.A truly noble variety and one that is surprisingly adaptable to many different styles of food.
As a young wine it seems to like being paired with shellfish. As a more mature wine, from 5 years of age onwards, the richness and toastiness of bottle aged riesling lends itself to more substantial meals including those with rich sauces.
Semillon Sauvignon Blanc
The region has established an excellent reputation for this blend, and it’s not hard to see why. The full-bodied semillon component gives structure and weight to the fresh fruit characters of the sauvignon, which produces a rounded flavoursome wine of great charm.
An ideal food wine, that with bottle age, develops into something quite special.Reviews: 2000: "Nice complexity to the aroma, with appealing barrel-ferment notes complementing ripe melon fruits.A complex fume style with well matched fruit and oak and "good honest flavour" - Winestate Magazine March / April 2006.
A very full-bodied and mouthfilling style that has real weight partly derived from the oak maturation. As a youngster it goes with anything, although with some bottle age, demands fuller flavoured dishes such as poultry and pork and rich vegetable dishes.
Chardonnay
A well rounded Margaret River style that sings of melons, stone fruits and buttery complexities. The subtle use of new French oak barriques for fermentation, has added extra dimensions of character that is only found in top class chardonnays of this caliber.This variety goes with anything and everything. Margaret River chardonnay is a very rich wine style and has the palate weight and length of flavour to match it with all food, or even without.
Cabernets
Cabernets franc and sauvignon are carefully blended together with the percentages varying depending on the vintage. This is an incredibly easy to drink red with soft, dark berry, fruit richness coupled with neatly balance oak that gives the wine good balance and structure.This blend of cabernets franc & sauvignon has produced a lighter style of wine that has lifted aromatics and softer tannins. In saying that, it has the structure and fruit weight to stand up to a number of dishes. Spaghetti meatballs are a long-standing favourite.
MerlotA
native of Bordeaux that has migrated to Margaret River in style.
Our expression of merlot shows great varietal fruit definition, whilst maintaining the acid and tannin structure that ensures that the wine develops beautifully in the bottle over the medium term.
A wine of great character that also manages to remain very easy to drink, needs a like minded food partner.
Roasted white meats such as chicken, pork and veal can sometimes require a second helping. This wine is a worthy partner in such extended sittings around the table.
ShirazUntil recently Margaret River shiraz was quite uncommon but this wine shows why more vignerons are planting it around here. A true cooler climate style with the spice aromatics in unison with the cherry, raspberry and plum flavours that the variety is noted for.
An amazingly luscious and complex style.Even though the tannins are softer, due to the aging process, this wine still has intensity of fruit flavour. Enjoy with lamb and moroccan style dishes.
Cabernet SauvignonThis is the variety that put Margaret River on the map. Deep purple in colour when young, developing soft brick colours with age. Distinctive cassis, regional eucalypt and dark berries on the nose lead into a complex, deeply concentrated and well rounded wine with firm ripe tannins on the palate. The finish is long and satisfying. A full-bodied style that with ageing becomes very elegant and a wine to reflect upon.This is the most noble and aristocratic of all the red varieties that we grow at Willespie. Indeed it should be matched with dishes that are rewarding to prepare, Slow Food is what it is all about here. Dig out that recipe that Mum used to cook on your birthday, take the time to cook it as good as Mum does it, and open a bottle of this cabernet to drink with it.
"Old school" Cabernet SauvignonAn ultra premium extremely limited run Margaret River Cabernet Sauvignon.This is something extra special.Our Cabernet vines are 32 years old, non irrigated and low yielding. The grapes for this wine were specially treated in the vineyard, basket pressed and given new oak treatment.
It is drinking beautifully, with refined dusty tannins and gorgeous fruit - this will get even better!
Shiraz Pizzaz
Shiraz Pizzaz is a very different wine.
Soft moussey bubbles lift the rich fruit of the base wine, a 2002 Shiraz, to create a refreshing experience. Delightfully different!
Serving suggestions: Perfect with a cheese platter or on its own as a great start to an evening!
http://www.willespie.com.au
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