DISTRICT:
Hunter Valley, Orange

VARIETIES:

Semillon, Sauvignon Blanc, Verdelho.

MATURATION:

After crushing and destemming the must was chilled to 12 degrees, then pressed and cold settled. Once settled the clear juice was racked to a stainless steel vessel and inoculated with a selected white wine yeast and fermented at 12 - 15 degrees for 15 days. At the end of the alcoholic fermentation the three varieties, which had been kept separate thus far, were racked off yeast deposits, stabilised, fined, blended and filtered for bottling in June 2009.

VINEYARD/SOIL:

Our Semillon and Verdelho are grown on sandy loam soils located in the warmer climate of the Hunter Valley NSW. Our Sauvignon Blanc is grown on deep, rich volcanic soils at an altitude of 800m above sea level and located on the slopes of Mount Canobolas, Orange Region NSW. Both vineyards have drip irrigation installed on each vine row to ensure vine health and consistency of quality.

Crop yields are relatively low, producing excellent concentration of fruit flavour.

BOTTLING SPECIFICATION:

Alcohol - 12.0%     

Residual Sugar - 4.8g/Lt

Acidity - 6.60g/Lt     

pH - 3.20      

Notes:

Refreshing citrus and tropical fruit flavours with zesty acidity and a pleasant persistent finish. Drinking well now.

Winemaker: Mark Woods

DISTRICT:
Hunter Valley, Coonawarra

VARIETIES:
Cabernet Sauvignon, Merlot and Shiraz

MATURATION:
After crushing and destemming the must was cold soaked on the skin for approximately 72 hours before being fermented on the skin for a further 6 days in a static fermenter at 20 - 24 degrees. The wine was then pressed off to another stainless steel vessel. Malolactic fermentation was completed shortly after the alcoholic fermentation and the wine was racked into 2 and 3 year old French and American small oak casks for 12 months maturation. The wines which had been kept separate thus far were blended, stabilised, fined and filtered for bottling.

VINEYARD/SOIL:
Our Merlot, Shiraz and Cabernet Sauvignon are grown on fertile red clays over limestone soils located in the warmer climate of the Hunter Valley NSW and the Coonawarra region in the slightly cooler climate of South Australia. Both vineyards have drip irrigation installed on each vine row to ensure vine health and consistency of quality. Crop yields are relatively low, producing excellent concentration of fruit flavour.

BOTTLING SPECIFICATION:

Alcohol - 14.0%      Residual Sugar - 4.50g/Lt

Acidity - 6.8g/Lt      pH - 3.40       Volume - 5000Lt

Notes:
This fruit driven wine displays layers of ripe wild berry, mulberry and plum fruit flavours enhanced by subtle background toasty oak. The tannins are soft and silky leading to a lingering finish.  Created in a style to suit any occasion, the Briar Ridge Red Trio is a classic red blend of Cabernet Sauvignon, Merlot and Shiraz. This wine is suited to many dishes such as pastas, pizzas and BBQ foods.

Winemaker: Mark Woods