The nose is tight but slowly reveals cherry, anise and a little cinamon. On the palate flavours of ripe red cherry, a little blueberry and a hint of violet and licorice. A wine with a chameleon ability to blend with many foods. It can take light chilling in summer and is sensational with Thai cuisine.

This wine is made in the vineyard where strict yield control and fruit exposure is needed. The wine is destemmed but the resulting skin and juice mix contains 90% whole berries and NO stems. A 5 day prefermentation cold soak precedes a natural ferment with no yeast being added. A 4 day post-fermentation soak follows before pressing.

14.0% Alcohol by Volume, pH 3.40 and Total Acid of 6.3g/L

Deep red colour with a nose that is rich with summer berries. The palate shows cherry, a little blueberry and great length, with a firm tannin to hold it all together. It is great with black angus fillet or duck cassoulet.

This wine is a blend of six different clones of Pinot Noir planted across our vineyard and harvested over a three week period in March 2006. All the clones were fermented separately using wild yeast. The wines were pressed in our gentle air bag press (see winemakers diary under the Cellar Door web page) and then aged in French oak barrels from a range of tonnelleries.

14.0% Alcohol by Volume, pH 3.45 and Total Acid of 6.1g/L

Bright cherry red colour. Intense red cherry nose with a hint of nougat and cinamon like spice. The palate is very subtle with the spice and a little marzipan up front which opens up to a very long cherry finish. It has a big mid palate and a little more tannic grip than the 2005 which we feel will give this a longer life in the cellar. Experience suggests that the MV6 clone has flavours that are excellent with lamb dishes.

This wine is made in the vineyard from our two patches of clone MV6. The bunches are destemmed but the resulting skin and juice mix contains 80% whole berries. A 3 day pre-fermentation cold soak preceded a natural ferment with no yeast being added. The wines were pressed in our gentle air bag press (see winemakers diary under the Cellar Door web page) and then aged in French oak barrels from a range of tonnelleries.

14% Alcohol by Volume, pH 3.5 and Total Acid of 6.4g/L

Bright cherry red colour. Intense red cherry nose with a hint of cola style spice. The palate is very elegant with the spice and a lot of cherry up front which opens up to a very long finish. It has a big mid palate and we feel this wine will age well in the cellar.
VERY LIMITED RELEASE from cellar door only until sold out.

This wine is made in the vineyard from clone 115 and clone 777. The bunches are destemmed but the resulting skin and juice mix contains 80% whole berries. A 3 day pre-fermentation cold soak preceded a natural ferment with no yeast being added. The wine was pressed in our gentle air bag press (see winemakers diary under the Cellar Door web page) and then aged in a single French oak barrel from Tonnellerie Saint Martin.

14% Alcohol by Volume, pH 3.52 and Total Acid of 6.0g/L