DISTRICT:
Riverina

VARIETIES:
100% Semillon

MATURATION:

After crushing and destemming the must was chilled to 12 degrees, then pressed and filtered.  Once filtered the clear juice was  inoculated with a selected white wine yeast and fermented at 14 - 18 degrees for 25 days.  At the completion of the alcoholic fermentation the wine was racked off yeast deposits, and received a short maturation in small French oak casks. After maturation the wine was  stabilised, fined and filtered for bottling.

VINEYARD/SOIL:

The Semillon is grown on well-drained sandy loam soils located in the heart of Riverina wine country N.S.W. The vineyard has drip irrigation installed on each vine row to ensure vine health and consistency of quality. The crop yields are relatively low, producing excellent sugar concentration and fruit flavour.

BOTTLING SPECIFICATION:

Alcohol - 9.5%     Residual Sugar - 180g/L     pH - 3.50

Acidity - 8.0g/L    Volume - 1200L

Notes:

This wine has been made from 'noble rot' infected fruit. It has a rich and luscious mouth filling wine displaying intense pineapple and citrus flavours that are soft and juicy. 

AWARDS:

Winemaker: Mark Woods

VARIETIES:

100% Muscat

MATURATION:
The grapes were fermented on their skins for two days, and fortified with a high quality mature brandy spirit to 16%v/v, then left to “soak” for a further two days. After pressing, the wine was re-fortified up to 18%  and barrel aged as part of our solero system.

VINEYARD/SOIL:

Our muscat grapes are dry grown on grey loam soils over clay. The crop yields are relatively low, producing excellent sugar concentration and fruit flavour.

BOTTLING SPECIFICATION:

Alcohol - 18.0%

Acidity - 4.95g/L

pH - 3.59

Notes:

A rich and luscious mouth filling wine displaying intense fruit cake and soaked raison characters. A pure varietal wine with great length and abundant flavour.

Winemaker: Mark Woods

DISTRICT:
Orange / Hunter Valley

VARIETIES:

80% Pinot Noir

20% Chardonnay

MATURATION:
Both varieties were whole bunched pressed and the juice was fined and cold settled. Once settled the clear juice was filtered to a stainless steel vessel and inoculated with selected sparkling wine yeast and fermented at 14-16 degrees for 14 days. At the end of the alcoholic fermentation the two varieties , which had been kept separate thus far, were racked off yeast deposits, blended, fined, stabilised and filtered for Tirage in May 2008. The wine went through secondary fermentation in the bottle and spent a further 18 months maturation on yeast lees in the same bottle. Disgorging took place in October 2009 and the wine was released for sale in November 2009.

VINEYARD/SOIL:
Our Chardonnay is grown on well-drained sandy loam soils located in the heart of Hunter Valley wine country NSW. Our Pinot Noir is grown on deep, rich volcanic soils with 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. The crop yields are relatively low, producing excellent concentration of fruit flavour.

BOTTLING SPECIFICATION:

Alcohol - 12.0%           Residual Sugar - 6.50g/Lt

Acidity - 7.70g/Lt        pH - 3.30       Volume - 4500Lt

Notes:
Lifted citrus aromas with fresh strawberry complexity and a subtle biscuit character produced through extended lees contact. he palate displays a fresh and lively mouth feel with crisp acidity and a touch of sweetness on the finish. A creamy mousse is achieved through the traditional methode champenoise technique.

AWARDS:

Winemaker: Mark Woods

DISTRICT:
Hunter Valley

MATURATION:
After crushing and destemming the must was chilled to 12°C. The juice was then held on the skins for 6 hours before being lightly pressed off and cold settled. Once settled the clear juice was racked and inoculated with a selected white wine yeast and fermented at 12 - 15°C for 14 days. At the completion of the alcoholic fermentation the wine was racked off yeast deposits, stabilised, fined and filtered. In September 2009 the wine was charged with high levels of dissolved carbon dioxide to create the sparkling wine.

VINEYARD/SOIL:
Our Rose is grown on well-drained fertile red clays over limestone located in the heart of Hunter Valley wine country N.S.W. The vineyard has drip irrigation installed on each vine row to ensure vine health and consistency of quality. The crop yields are relatively low, producing excellent concentration of fruit flavour.

BOTTLING SPECIFICATION:

Alcohol - 12.0%

Residual Sugar - 5.5g/Lt

Acidity - 6.25g/Lt

pH - 3.15

Notes:
Displaying a lovely blush colour with abundant fresh fruit aromas this wine is a sophisticated rose that has a vibrant palate of strawberry and raspberry flavours with a crisp clean finish and a creamy mousse.

Winemaker: Mark Woods