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Cardinia Ranges, Victoria

Varietals  Sauvignon Blanc 80%, Semillon 12%, Chardonnay 8%

Tasting Notes:
The pale lemon gold color belies the intensity of flavor with this wine. The nose sees slate like minerals with a slight nutty overtone. In the mix there is some citrus fruit, cool white peach with a hint of grapefruit in fact. At the back palate there is gentle but firm acidity, which is well integrated with the other components, resulting in a balanced complex blend that finishes with a savory note. This wine is as much about texture as it is flavor and will continue to improve with further bottle age.

Winemaker’s Notes:
The fruit is from vines planted in the Cardinia Ranges. The grapes where harvested at optimal balance (acid, sugar, flavour profile). The fruit was crushed, divided of which a portion was basket pressed, oxidatively handled, partially cold settled prior to barrel fermentation. The remainder was airbag pressed and the juice simultaneously handled as for the basket pressed fruit. The wine was bâtonnaged and aged for 6 months in 50% new and 50% old French oak barrels with only partial malolactic fermentation. The wine was allowed to age in bottle for a further six months. Bottled under screwcap.

Alco: 12.0%          Production: 1300 dozen          Harvest:  16th, 17th & 22nd April, 2004        Cellaring:  1 to 3 years plus

Awards & reviews:
Bronze Medal Class 15 – 2005 Victorian Wines Show
91 pts, Gourmet Traveller: “A more complex style of sauvignon semillon (with a touch of chardonnay), this has some barrel influence along with salty, gooseberry, lantana characters. Light and soft in the mouth, and the finish lingers.” Top 100 New Releases – Gourmet Traveller Wine, Oct 2005, Huon Hooke
93pts: “…It has some pungent notes interplaying with cut grass and lemon fruit, finishing with good length.” Excellent wine!  Like it! 3rd June, 2005, Tyson Stelzer,
94pts Halliday: “skillfully barrell fermented blend ....complex and long but not the least oaky”

Central Victoria

Varietals: Shiraz 87%, Sangiovese 10%. Cabernet Sauvignon 3%

Tasting Notes:
Aromas of ripe plums, dark cherries and a hint of cola are complexed by earthy, savory notes and a slight ethereal lift. The palate is full bodied with flavors of ripe, juicy, dark red fruits, a touch of grip from fine tannins and great persistence on the finish. This wine has excellent balance and structure, ripe and round but kept in check by lovely acidity. A wine made for pure enjoyment.

Winemaker’s Notes:
A combination of different fermentation techniques were used for the various batches that contribute to this blend. The use of open fermenters, both French oak and stainless steel, natural (indigenous) yeast and prolonged maceration times of up to 24 days has produced a wine of complexity and balance. A luscious, morish wine that has the ability to age.

Alcohol: 14.0% alc/vol    Production: 740 dozen              Harvest:  March 2003    Cellaring: 2 to 5 years, if you can resist it now!