This wine appears with a bold purple hue in the glass, offering strawberry, black cherry, allspice, tomato leaf, chocolate and dried herbs on the nose. Full and rich on the palate, ripe berry and toasted oak flavours are complemented by medium-soft tannins and a long finish.
Hand-harvested (with student help) and pressed at 38.3°B. Fermented in stainless steel and neutral oak barrels and aged on lees for 6 months. This wine is fruity and luscious with notes of apricot compote, baked apple, candied lemons and caramel with a fresh acidity to balance out the sweetness. Try with blue cheese, dark chocolate desserts, or pork terrine.
The grapes for this wine were picked as full bunches, then crushed and destemmed, chilled, and allowed to sit on skins for 12 hours before pressing, which provided lots of perfume, flavour and body. The nose shows classic lychee, rose petal, mandarin orange, melon, honey and spice, while the palate is full and round with a hint of sweetness in the mid-palate.
With fruit sourced from our own estate Teaching Vineyard, this stainless steel tank fermented Chardonnay is clean and vibrant with green apple, lime juice and white grapefruit pith displayed prominently on the nose, with hints of wet limestone and wax lingering in the background. On the palate this wine is medium-bodied, crisp, dry and tightly structured.
Appearing bright ruby with a purple rim, this vintage blend of Cabernet Franc and Baco Noir offers red and black berry fruit, plum, herbs and spicy oak notes on the nose. It is medium-bodied and smooth with a vibrant freshness and soft tannins.
This fresh, fruity and aromatic white was fermented in stainless steel tanks and matured on light lees for 7 months before racking, and has retained all of the ripe, vibrant flavours provided by the sunny, warm growing season. The nose offers up ripe stone and tropical fruit flavours, attractive floral notes and a hint of spice, and the palate balances fresh acidity with solid weight and body.
A blend of 83% Semillon and 17% Sauvignon Blanc, fermented in both stainless steel and French oak barrels, this fresh white wine offers complex aromas of gooseberry, lime zest, green apple, green pineapple and a mineral chalkiness. The mouth shows riper fruit flavours of passionfruit, melon and yellow apple with a hint of pepper and a lively tart finish.
The wine is made from 1.5 tons of 2017 Sauvignon Blanc grape that was destemmed, then hand bucketed into the underground tanks, sealed up and buried completely and allowed to ferment using wild yeast for 7 months through the winter months, then dug up in May after the ground thawed out. The wine and skins was dug out by hand (with lots of student help!) and allowed to drain through a traditional vertical basket press. We used only the free run wine which was the most delicate/highest quality. We then racked twice to clarify and hand bottled the wine unfiltered, with no preservatives or other additives including SO2 - a truly natural wine.
This is not your typical Sauvignon Blanc: the wine appears deep gold in the glass with complex aromas of ripe apple and jackfruit, dried chamomile, turned earth, honey and juniper. The palate offers dry, fine tannins and a fresh acidity.
This wine was fermented in a second fill 1000L French oak foudre as well as two neutral 500L puncheons, and aged on lees for 7 months. The nose shows ripe citrus and tropical fruit notes with undertones of cut grass, flint, clove and smoke. The palate offers fruit and spice flavours with a round mouthfeel and lingering, dry finish.
The fruit for this wine was sourced from the Westcott Vineyard on Vinemount Ridge, a blend of the Burgundy clones 777 and 667. The fruit was allowed to ferment spontaneously, aged for 14 months in French oak barrels, then bottled by hand with no fining or filtration. The result is a wine that balances red fruit flavours with earth, spice and dried herbs, and which will develop further complexity with bottle ageing.