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.
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.
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.
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%
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