Rose 2012

IN THE VINEYARD

The grapes were grown at our Dakins Road block.  Cabernet Franc, Merlot and Malbec were grown and harvested specifically for the production of this wine.

IN THE WINERY

The grapes were chilled and then crushed and the left to soak on the skins for 12 hours before the juice was separated.  The juice was then cold settled for two days before being racked and fermented with specially selected Rosé yeast strains.  A cool fermentation was used to keep the freshness and vibrancy of the fruit intact.

IN THE GLASS

The nose is all summery desserts with rosewater, red currants and panna cotta, while the palate has a mouth filling and rounded entry. There is an austerity and subtle phenolic structure to the centre palate and a red capsicum crunchiness to the clean finish. Drink now, or cellar for 2-3 years

PINOT GRIS 2012

IN THE VINEYARD 

The grapes were grown at the Boyd block on Dakins Road and Home block at the winery and were carefully managed to give maximum sun exposure on the fruit to ensure optimum ripeness. The fruit was all hand harvested.

IN THE WINERY

Sauvignon Blanc 2012   

IN THE VINEYARD

The grapes were grown at both our Boyd, Dakins Road, Carters and home blocks. The Dakins Road block is situated on stony river alluvial soils and the home block on slightly heavier silty loam. The home block vines are 25 years old, giving great texture and weight to the final wine. The fruit was either hand-picked or machined depending on the site.

IN THE WINERY

The grapes were de-stemmed and crushed then given some skin contact to help extract more flavour. The press fraction was kept separate from the free run juice. The juice was cold settled for three days before being racked off the sediment and fermented in stainless steel tanks. We used very different fermentation temperatures to give each batch a chance to express itself more freely. After fermentation, the batches were kept on the lees for an extended period with fortnightly stirring to promote palate weight. A small component of barrel fermented wine was blended to give extra texture and weight to the wine. 

IN THE GLASS

The wine has a rich tropical nose of lemon fruit, lemonade and passionfruit. The palate is textured and full flavoured with a lengthy mineral backbone giving structure and longevity. Drink now or cellar for the next three years.

 SOPHIE'S CHOICE 2012   

IN THE VINEYARD

The grapes were grown at our home block on 25 year old vines. The site is alluvial sand on river gravel and stones, which give great richness as well as typical minerality to the wine. The vines are all meticulously cared for and the fruit hand picked to ensure absolute quality.

IN THE WINERY

The fruit was whole bunch pressed with the juice fermented in French oak barrels. After fermentation the wine was matured for a further 10 months with the lees stirred fortnightly to help build the palate-weight and mouth feel of the wine. The wine was racked out of barrel and clarified using traditional methods.

IN THE GLASS

pH 3.25; titratable acidity 7.56g/l; residual sugar 0.89g/l;  Alc 13.0%