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1998 Cabernets
2000 Awards:
Bronze - Ballarat Wine Show
Bronze - Melbourne Wine Show
Bronze - Southern Victorian Wine Show
Gold - Victorian Wine Show
Bronze - Rutherglen Wine Show
Bronze - Australian Small Winemakers Show
Bronze - Cowra Show
Winemaker's Notes:
The key to the excellence of our Cabernets is a low crop level and minimal water to produce small berries. This ensures maximum colour, flavour and tannin structure.
Two consecutive drought years leading the 1998 vintage have resulted in low yields of fruit from the vines and consequently, concentrated fruit flavours. Warm, dry days and cold, clear nights have lead to this wine being a classic cool climate Cabernet with fine, restrained structure that will open up as the wine ages.
Fermentation was carried out at a temperature of 24 ° C to maximise tannin structure whilst retaining fruit flavours. At the end of fermentation, the wine was left on skins for a further 2 weeks; a technique called "post fermentation maceration". This is a traditional technique used to stabilise colour and remove harsh, bitter tannins and extract more of the soft silky tannins.
Maturation was conducted in a mixture of small French and American oak barrels (barriques). The blend consists predominantly of cabernet sauvignon, with Cabernet franc and Merlot adding fragrance to the nose and softness to the palate.
The wine will benefit from up to 10 years of bottle age.
Tasting Notes:
Bright brick red. Abundant blackcurrant, dark cherry nose complexed by cigar box oak, hints of tea leaf and mint. Soft drying tannings on the palate, free of any bitterness. The structure of this wine is very reminiscent of silky texture found in very fine northern Italian wines. Abundant and persistent fruit flavours.
1999 Chardonnay
2000 Awards Won By 1999 Chardonnay:
Bronze - Ballarat Wine Show
Bronze - Melbourne Wine Show
Bronze - Southern Victorian Wine Show
Gold - Victorian Wine Show
Bronze - Rutherglen Wine Show
Bronze - Australian Small Winemakers Show
Silver - Concourse De Vin
Winemaker's Notes:
The juice was handled by a traditional method, allowing some oxidation to help remove unstable components. This method results in a wine which is more stable and has better ageing potential, to ultimately give a wine of superior finesse and elegance.
One component of the juice was fully barrel fermented with full grape solids to contribute body and depth of flavour. The rest of the juice was clarified by settling at 0 ° - 2 ° C. One component of clarified juice was fully barrel fermented in new French oak barriques to contribute a sweet, smokey, bacon bouquet. All three barrel fermentation components were left on lees for 11 months to give a smooth, creamy mouth feel. A fourth component was cool fermented at 14° CD - 16 °C to retain peach fruit aromas. None of the components underwent malolactic fermentation.
After each component was matured separately in premium new, one year and two year old small French oak barriques for 11 months, the wine was blended for
complexity and balance.
Tasting Notes:
Light golden yellow colour. Complex nose, showing peach/pineapple fruit, smoky, bacon, barrel ferment character. Some bready yeast autolysis notes. On the palate, creamy soft, warming alcohol. Complex mixture of peach fruit, subtle vanillin and cashew nuts. Supple tannins. Good length of palate. Will continue to improve with 3 to 5 years bottle age.
The wine should be served at cellar temperature.
1999 Riesling
1999 Awards
Bronze - Victorian Wines Show
Bronze - Southern Victorian Wine Show
Bronze - Australian Small Winemakers Show
Bronze - Ballarat Wine Show
Silver - Brisbane Wine Festival
Winemaker's Notes:
A floral, spicy nose is a distinctive characteristic of Yarra Valley Riesling. This wine shows great concentration of these aromas.
For a third consecutive year, we have achieved very ripe fruit whilst maintaining excellent natural acidity in the fruit. Cold fermentation was used to preserve the fruit flavours. A special strain of yeast was used to impart depth and complexity to the palate. Although it can be enjoyed young, it has excellent medium term cellaring potential of 5 to 7 years.
Tasting Notes:
Pale straw colour with green tints. Intense limy/floral nose with hints of spiciness. The palate has excellent weight, fruit intensity and length and a clean, crisp finish.
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