Handcrafted Wines

Please browse our wines. Click panel to view full details of each wine.

Riesling 2008

Limited quantities of the 2004 vintage will be available on allocation in October.

THE FRUIT

Premium Riesling fruit was selected from Woody's vineyard. It is imperative to allow the grapes to ripen and develop the aromatic “lime” characters that are distinctive of the Eden Valley region.

WINEMAKING

The fruit was crushed and immediately chilled to 10 degrees to reduce the possibility of oxidation. The juice was settled and the clean juice was seeded with an aromatic yeast strain for fermentation which took 3 weeks. After fermentation, the wine was settled and cold stabilized prior to filtration.

TASTING NOTES

Appearance: Pale green, bright and clear.
Nose : Herbaceous, lovely Sauvignon Blanc like characters, subtle rosewater.
Palate : Smooth and rich, well balanced with fresh citrus freshness and length. Excellent mouthfilling, fresh lime marmalade.
Food suggestions: The freshness and richness of flavour make this wine well. suited to freshly cooked fish fillets or something a little more complex like a seafood Paella.

Sauvignon Blanc 2008

This is our first Sauvingnon Blanc and is handcrafted to capture the
distinctive character of the region, being cool crisp climate of Eden
Valley. This wine displays, intense varietal characters, fresh fruit
salad with a touch of grass on the nose, which followed onto the
palate and balanced by a crisp acidity. Perfect to enjoy now or next
one or two years.

Merlot 2006

Limited quantities of the 2004 vintage may be available - please enquire.

THE FRUIT

Grown by Milton Tscharke at his Eden Valley vineyard, this variety demonstrates how well suited it is to the cool climate and soil conditions of the area. Merlot is one of the grape varieties that require being fully ripe to exhibit the gentle confectionery characters that are the hallmark of this noble grape.

WINEMAKING

The grapes were crushed into small open fermenters where they were plunged to wet the skins twice a day. The fermentation was kept below 25 degrees and required 14 days to finish. After being basket pressed through the wine was aged in 1-3 year old French and American oak for 14 months.

TASTING NOTES

Appearance : Deep crimson with some brick red tinges.
Nose : Very powerful marshmallows and other confectionery. Cherries and berries give intriguing intense.
Palate : Intense but soft and round fruit characters of Mullberries and Cherries. Powerful fruit characters lead to a long rich palate with mouthfilling short grained tannins.
Food suggestions: The fruity complexity of this wine is well suited to partner roast pork or Chicken cooked in red wine.

Shiraz 2006

THE FRUIT

The soil at Rob Buck’s vineyard is ancient volcanic, red-brown loam. The vines can only grow as far as the limited amount of water we apply will allow. The grapes were allowed to achieve full maturity and the wine shows the intensity and palate richness which has made this area famous.

WINEMAKING

The grapes were crushed into small open fermenters where they were plunged to wet the skins twice a day. The fermentation was kept below 23 degrees and required 20 days to finish. After being basket pressed the wine was aged in 1-3 year old French oak barrels for 24 months.

TASTING NOTES

Appearance: Very deep crimson to black.
Nose : Rich and complex, earthy, showing the Granite characters of the surrounding rocks.
Palate: Smooth while dense and complex. Fantastic long palate which has amazing richness and smoothness.
Food suggestions: The rich complexity of this wine is well suited to partner similar rich dishes such as Osso Bucco or Lamb Ragout.

Cabernet Sauvignon 2006

THE FRUIT

Grown by Stuart Woodman at his Springton vineyard, this variety demonstrates how well suited it is to the cool climate and soil conditions of the area. Cabernet Sauvignon is a noble grape variety in many regions of the world, showing great elegance, complexity and structure.

WINEMAKING

The grapes were crushed into small open fermenters where they were plunged to wet the skins twice a day. The fermentation was kept below 25 degrees and required 14 days to finish. After being gently basket pressed, the wine was aged in 3 year old French and American oak Hogsheads for 18 months.

TASTING NOTES

Appearance: Deep crimson with some brick red tinges.
Nose: Rich “plum pudding”, complex, ripe berries.
Palate: Intense whilst soft and mouthfilling. Complex Blackcurrant jam characters enhanced by the dryness provided from the maturation time in oak.
Food suggestions: The complexity of this wine is well suited to partner roast beef or lamb or even a Steak and Kidney pie.