Wine Tasting Notes

A blend of wild yeast and cultured yeast (RC212) ferment, this elegant Pinot is Burgundian in style, has soft tannins in spite of spending 22 months in oak. It has developed complexity in the bottle since it was bottled in October 2006.

Wild yeast fermented, Burgundian in style this elegant wine has soft tannins in spite of spending 29 months in oak.
 

This is the second release of our Shiraz from an experimental patch of vines first planted in 2000. We had a very small crop in 2007 due to the drought and frosts etc but the flavour and delicate intensity of this wine 6 months ago convinced me to graft some of the Pinot vines over to Shiraz. It has been matured for 12 months in a one year old French oak barrel to try and restrict the oak from dominating the fruit.

The Shiraz 2007 is winning kudos from the judges like James Halliday and as quantities are limited we shall be limiting the sale of this wine only to cellar club members with a limit of half a dozen per customer.
 

Fresh cherry and floral aromas with hints of spice and a silky round mouth-feel. The wine is low in tannins and soft, it is an elegant wine with length and structure through the mid-palate. It drinks well now and we are confident that it will continue to improve with bottle age. Small batch of 80 cases only, bottled after the wine had barrel aged for 6 months. The intention was to get an early drinking wine with low oak tannins.
 

In 2006 we had our first small crop of grapes from the several Burgundian clones other than MV6—enough to make nearly 3 barrels! These barrels were blended together with the best barrels of the MV6 clone to make the 2006 Reserve. The wine has a dark crimson colour with some bright hues, flavours of spicy plums, cherries, ripe fruit and some tannins that will no doubt soften overtime. Firm acid gives it some length. A wine that will no doubt be enjoyed immensely with food. Perhaps try it with a Tandoori duck!
 

A trial wine made from the D2V5 clone of Pinot Noir from grapes lovingly grown on a neighbouring property. Aged in French oak barrels for 18 months, it exhibits a nutty taste intermingled with berry flavours. This is a wine that drinks well now that will improve over the next 3-5 years.
 

The wine has a low residual sugar level and shows pear and gooseberry on the nose with just a hint of musk. The wine is young and vibrant in and should continue to drink very well for the next 3-4 years at least.
 

Passion fruit, gooseberry, hint of fresh grass clippings and a firm acid structure.

Plum and berry fruit flavours, elegance and structure defines the 2004 Merlot. Made from grapes grown on a meticulously kept friend’s vineyard the fruit was ripe at picking and yet had such high natural acidity that no acid additions were made after pricking. Patience was rewarded with a wine that continues to develop structure and finesse in bottle.
 

A warm vintage with runaway sugar levels in grapes at picking time led to this high alcohol wine. Rich colour and overly ripe fruit mixed with oak tannins gives it shades of Shiraz.
A good quaffing wine to drink with your meal and not think about the price.
 

A combination of savoury and fruit flavours and a good length make this Rosé a delicious summer drink. Around 10% old oak was used to impart complexity and then blended with 10% of Chardonnay and Pinot Gris.