CABERNET SAUVIGNON

Fruit was machine picked and delivered to the winery April 7, where it was then destemmed and crushed to 2 and 5 tonne open top fermenters, no additions other than yeast for fermentation. Once ferment had commenced the must was pumped over 4 times every 24 hours to extract colour, flavour and tannins, this is done by using pumps and with gentle hand plunging techniques. During ferment the must was kept between 18 degrees up to 28 degrees. Primary fermentation took place for 10 days.

Once the wine was dry it was pressed to tank where the free run juice and pressings were combined. The wine was then immediately transferred to 3 year old French oak barrique barrels where it underwent malolactic fermentation. After 6 months the wine was racked off of lees and returned to the same oak for a further 12 months of maturation. The wine was then racked to tank for final tasting and blending with the Perit Verdot and Mataro, then bottled with no filtration or fining October 26, 2012. This wine is bottled under Pro Cork which we believe adds to the natural and environmental character of our wines.

~385 DOZEN PRODUCED~

COLOUR: Intense deep red core with vibrant purple rim.
AROMA: Freshblackandblueberry fruits, lifted violet floral, mint chocolate.
PALATE: Balanced black fruits, fresh acidity, medium body and a silky finish. Minimal oak influence, mocha and nutmeg spice, some forest floor characters which integrate with the black fruits seamlessly.
FOOD MATCH: Black Angus flat iron steak with rocket, grilled pear and walnut salad.
CELLARING: This wine will gain complexity over 5 to 8 years if cellared properly. If opening in its youth, itwillbenefitfromdecantingacoupleof hours prior to serving.
WINE ANALYSIS: Alcohol 14.5% ~ pH 3.46 ~ Total acidity 6.8 g/L

WHITE FRONTIGNAC

The fruit was hand picked in the cool of the night of February 16 to preserve the delicate fruit characters and aromas. Upon receival at the winery the fruit was gently destemmed then crushed into the press, where it was held on skins for 4 hours to enhance the mid palate texture and flavours of the juice. Once it was deemed to have had enough time on skins the free run juice fraction was collected into tank, where the gentlest of pressings were also combined. The juice was then settled and racked off solids. A small percentage of solids were retained for ferment with the juice, to enhance the body and mouth feel of the wine. The juice was then fermented at 10 to 15 degrees until dryness was achieved, it was then
cold stabilized and filtered ready for bottle.

COLOUR: Pale straw green, clear and bright.
AROMA: Pineapple, orange blossom,
rosewater, talc.
PALATE: Luscious tropical fruits, balanced by tangy lemon barley acidity, finishing clean and dry, making you feel like another glass is required.
FOOD MATCH: Ideal as an aperitif, try with Thai prawn salad with fresh herbs and mango, or simply fresh fruit and mature Australian cheddar.
CELLARING: This wine is made to be consumed now, out of the fridge, ideal for Summer.
WINE ANALYSIS: Alcohol12.5%~pH3.24~Totalacidity5.1g/L~ Residual Sugar 4.0 g/L

TEMPRANILLO

The Tempranillo fruit was hand picked and delivered to the winery 8 March where it was then gently destemmed and crushed. The only addition was yeast for fermentation. Once fermentation had commenced the must was pumped over 4 times every 24 hours to extract color, flavor and tannins, using gentle hand plunging techniques. During ferment the must was kept between 22–26 degrees. Primary fermentation took place for 10 days. Once the wine was dry, it was pressed to tank where the free run juice and pressings were combined. This wine has not had any contact with oak at all. Bottled with no filtration or fining on 19 September 2013. This wine is sealed under Stelvin screw cap.

~335 DOZEN PRODUCED~

COLOUR: Bold deep purple with purple hue.
AROMA: Blackberry, violets, red earth, cocoa.
PALATE: Fresh, soft and juicy black cherries, five spice. For such a young wine has good structure and length, richness and some dried herb flavours. All held together by fine tannins from the fruit, no oak has been used to make this wine. Finishes dry but with refreshing acidity.
FOOD MATCH: Spanish tapas of course, try calamari and chorizo chargrilled with green leaf salad.
CELLARING: Very drinkable now, will be interesting to see it develop for 3–4 years.
WINE ANALYSIS: Alcohol14.0%~pH3.5~Totalacidity6.5g/L

SHIRAZ CABERNET SAUVIGNON

The Shiraz fruit was hand picked and delivered to the winery 25 February where it was then gently destemmed and crushed to a 2 tonne open top fermenter. The Cabernet fruit was delivered to the winery on 15 March. The wines were kept in separate batches all the way up until final blending. The only addition for each of the parcels was yeast for fermentation. Once fermentation had commenced the must was pumped over 4 times every 24 hours to extract color, flavor and tannins, using gentle hand plunging techniques. During ferment the must was kept between 22–26 degrees. Primary fermentation took place for 8 days.
Once the wines were dry, they were pressed to tank where the free run juice and pressings were combined. The wines were transferred to 3 to 4 year old French oak barrique barrels where they underwent malolactic fermentation. After 6 months the wines were racked off of lees and returned to the same oak for a further 9 months of maturation. The wine was then racked to tank for final tasting and blending, then bottled with no filtration or fining on 20 September 2013. This wine is sealed under Stelvin screw cap.

~169 DOZEN PRODUCED~

COLOUR: Dark purple, with reddish/purple hues.
AROMA: Mulberry, dark chocolate,
black cherry, eucalypt.
PALATE: Rich and smooth dark fruits, cocoa, red earth, mint, and integrated oak. Nice balance between fruit sweetness of Shiraz, hint of licorice and vanilla, wrapped up in fine tannins from the Cabernet.
FOOD MATCH: A blend for everyday drinking; try with tomato sauce based pastas, chargrilled meats, or good aged cheddar.
CELLARING: Very palatable now, will age nicelyfor5-7years.
WINE ANALYSIS: Alcohol14.8%~pH3.5~Totalacidity6.5g/L.