Tasting Notes

Technical Notes

Fresh pear and musk aromas which typify this variety. The palate shows further complexity of luscious richness which is balanced with tight acidity.

Ideal summer drinking with lightly spiced asian food or seafood.

• Picked 22/3/07.
• 100% whole bunch pressed.
• Full tank ferment at 12-15˚C to preserve fruit flavours.
• No malolactic fermentation.
• Bottled 11/7/07.
• 450 dozen bottled.
• 14.3 %alc/vol, pH=3.35, T.A.= 7.2g/L TAE

Tasting Notes

Technical Notes

A complex Chardonnay which displays a rich spectrum of flavours from barrel fermentation and extended lees maturation. Intense peach and pineapple fruit with savoury biscuit complexity. The palate is richly textured and completely fills the mouth but still has a refreshing dry finish.

• Picked 15/4/06
• 30% full-solids and wild yeast ferment
• 70% fermented for first half in tank and transferred to barrel
• 100% Malolactic fermentation
• Aged in old American barrels for 6 months.
• Bottled 6/12/06
• 250 dozen bottled.
• 13.6% alc/vol, pH=3.4, T.A.= 7g/L TAE

Tasting Notes

Technical Notes

Intense cherry aromas lead to a fruity palate balaced by a clean finish with a hint of spritz 

• Picked 4/4/07.
• 100% whole bunch pressed.
• Full tank ferment at 12-15˚C to preserve fruit flavours.
• No malolactic fermentation.
• Bottled 11/7/07.
• 90 dozen bottled.
• 14 %alc/vol, pH=3.35, T.A.= 7.3g/L TAE

Tasting Notes

Technical Notes

Intense raspberry and plum fruit with toasty vanillin oak aromas. The palate is rich and full-bodied with luscious fruit sweetness on the middle palate. The tannins are incredibly fine-grained and silky but with great length.

• Picked 29/3/07-5/4/07
• Fermented in small open fermenters, hand plunged.
• 30% whole berry ferments
• Minimal time on skins
• Aged in new and old French barrels for 11 months.
• Bottled 11/3/07
• 500 dozen bottled.
• 13.9 % alc/vol, pH=3.6, T.A.= 7g/L TAE

Tasting Notes

Technical Notes

Intense aromas of cool climate spice complimented with fresh berries and mocha oak. Similar flavours persist through to the palate which is full-bodied with dense fruit weight and a silky tannin backbone.

The wine can be drunk now although careful cellaring for up to 5 years will further increase this wines complexity.

• Picked 16/4/07.
• All fruit destemmed into half tonne open fermenters with hand plunging 3 times daily.
• Highest fermentation temperature 30˚C.
• Malolactic fermentation and maturation in 1-3 year old American and French barriques.
• Aged in barrels for 11 months.
• Bottled on 11/2/08.
• 100 dozen bottled.
• 14.5%alc/vol, pH = 3.55, T.A. = 6.9g/L TAE.