2005 SPARKLING BLANC DE NOIR
 
Winemaker:
Kilchurn Wines.
 
Winemakers Notes:
The grapes were whole bunch pressed and the resultant juice was cold settled, racked and fermented at a temperature of approximately 14°C.  After primary fermentation the wine was cold stabilised over the winter months and bottled in the spring with added yeast and sugar under a crown seal (a process called tirage).  The wine is then allowed to ferment in the bottle to produce the carbon dioxide bubbles, which are dissolved in the wine.  After a minimum time of 12 months (on lees) in the bottle the yeast sediment is removed using a technique known as disgorging and a sugar liqueur added to balance the wines natural acidity.
 
Harvest details:
Hand harvested on 25th March 2005.
 
Cellarage:
The wine is ready to enjoy now and is at it’s best for the next three-four years.
 
Closure:
Natural Cork.
 
Tasting Note:
A very pale salmon colour with a nose of strawberries and fresh bread.  The palate has a soft creamy entry with flavours of strawberry and cream, apricot and citrus with excellent length and a crisp savoury finish.  
 
Serving Suggestion:
Ideal with seafood or on its own.
 
Awards received:
Trophy- Best Sparkling- International Cool Climate Wine Show
Gold- International Cool Climate Wine Show
 
James Halliday Rating:
Not rated yet.
 
Price:
$25.00 per bottle
$275.00 per dozen

 

 

 

 

2006 WHITE PINOT
 
Winemaker:
Dr. Richard McIntyre
 
Winemakers Notes:
The Pinot Noir grapes were hand harvested, whole bunch pressed with late pressings excluded.  Settled in tank after pressing.  Racked to barrel – barrel fermented in old oak. Fined, filtered and bottled on 3rd August 2006.
 
Harvest details:
Hand harvested on 27th March, 2006 at a sugar level of 23.9 Brix
 
Cellarage:
Drink now and over the next 2-3 years
 
Closure:
Screwcap
 
Tasting Note:
The palest of apricot blush in colour with a delightfully fragrant nose reminiscent of old fashioned yellow roses, essence of strawberry, raspberry and shortbread.  Dry, crisp and clean on the palate with delicate yet bright red berry fruit flavours and good acidity on the finish
 
Serving Suggestion:
Drink now, chilled – on a sunny day, on the grass under a shady tree with a loved one and sandwiches made with rosy slices of fresh ham, today’s bread, cold butter and a dab of Dijon mustard.  Heaven!
 
James Halliday Rating:
Not rated yet
 
Price:
$15.00 per bottle
$180.00 per dozen

 

 

 

 

2004 CHARDONNAY
 
Winemaker:
Coming Soon
 
Winemakers Notes:
Coming Soon
 
Harvest details:
Coming Soon
 
Cellarage:
Coming Soon
 
Closure:
Coming Soon
 
Tasting Note:
Coming Soon
 
Serving Suggestion:
Coming Soon
 
Awards received:
Coming Soon
 
Price:
$20.00 per bottle
$220.00 per dozen

 

 

2006 Pinot Rosè
 
Winemaker:
Dr. Richard McIntyre
 
Winemakers Notes:
The grapes were hand harvested and fully de-stemmed. Total time on skins 24 hours.  Settled in tank after pressing.  Racked to barrel – barrel fermented in old French oak.  Fined, filtered and bottled on 3rd August 2006.
 
Harvest details:
Hand harvested on 27th March, 2006 at a sugar level of 24° Brix.
 
Cellarage:
Drink now and over the next 2-3 years.
 
Closure:
Screwcap.
 
Tasting Note:
Delightful salmon pink in colour with a perfumed nose of rose petals, ripe strawberries and a touch of lifted spice.  Crunchy red berry fruit and a hint of Turkish delight on the palate, with crisp acidity and a long lingering finish
 
Serving Suggestion:
A delicious, fresh, dry style for drinking cold on a sunny day – quaff it on its own or savour with a platter of freshly cooked king prawns and homemade aioli.
 
Awards Received:
Gold- Les Concours Des Vins (French-Australian Chamber of Commerce & Industry)
Silver- Federation Square Victorian Wine Regions
Bronze- International Cool Climate Wine Show
 
James Halliday Rating:
Not rated yet
 
Price:
$18.00 per bottle
$198.00 per dozen

 

 

2004 'SILVER DUNE' PINOT NOIR
 
Winemaker:
Dr. Richard McIntyre
 
Winemakers Notes:
The grapes (100% MV6 Clone) were fully destemmed before fermentation by “wild” or indigenous yeasts in “2 tonne” open fermenters. After a total of 21 days on skins, the wine was pressed and, after a brief settling in tank, transferred to 100% French oak barrels (28% new). Natural malolactic fermentation occurred in barrel and the wine was assembled, lightly fined with egg white, and bottled without filtration.
 
Harvest details:
Hand harvested on 15th April 2004 at 24° Brix, pH 3.6, TA. 8g/l
 
Cellarage:
An intriguing wine that will develop well over the next three to five years.
 
Closure:
Diam Technical Cork
 
Tasting Note:
This elegant and complex wine is bright ruby red in colour with a restrained nose showing layers of primary fruit aromas of blood plum and red berries, followed by earthy, wild mushroom aromas with a backbone of chinese all-spice and a touch of chocolate and chilli.  Savoury flavours on the palate include quince paste, asian spices and black berry fruit.  Spicy notes from well-integrated oak, along with crisp acidity and firm tannins balance the rich fruit and the wine finishes long, with hints of more to come.
 
Serving Suggestion:
Drink with a wild mushroom risotto or roast duck.
 
Awards received:
Bronze- Royal Melbourne Wine Show
Bronze- Victorian Wines Show
 
James Halliday Rating:
92 Points
 
Price:
$20.00 per bottle
$220.00 per dozen

 

 

2004 'RAIMONDO RESERVE' - PINOT NOIR
Winemaker:
Dr. Richard McIntyre
 
Winemakers Notes:
The grapes (100% MV6 Clone) were fully destemmed before fermentation by “wild” or indigenous yeasts in “2 tonne” open fermenters. After a total of 21 days on skins, the wine was pressed and, after a brief settling in tank, transferred to 100% French oak barrels (33% new) for    months. Natural malolactic fermentation occurred in barrel and the wine was assembled (pressings????), lightly fined with egg white, and bottled without filtration.
 
Harvest details:
Hand harvested on 15th April 2004 at 24.4° Brix, pH 3.6, TA. 7.7g/l
 
Cellarage:
Will develop well over the next 3-5 years
 
Closure:
Diam Technical Cork
 
Tasting Note:
Information will be added shortly.  
 
Serving Suggestion:
Versatile for food, this wine is perfumed enough to drink with ocean trout, and big enough to match to a slow braised lamb or beef dish.
 
Awards received:
Silver- Victorian Wines Show
Bronze- Royal Melbourne Wine Show
Bronze- Royal Melbourne Wine Show
Bronze- New Zealand International Wine Show
Bronze- Victorian Wines Show
 
James Halliday Rating:
92 Points
 
Price:
$28.00 per bottle
$308.00 per dozen
 

 

2005 PINOT NOIR
 
Winemaker:
Dr. Richard McIntyre
 
Winemakers Notes:
The Pinot Noir grapes were hand harvested, de-stemmed.  100% wild yeast ferment in 2 tonne open fermenters.  Total time on skins 21 days.  Settled in tank after pressing.  Racked to barrel (33% new French oak) for 14 months before egg white fining and bottling without filtration.
 
Harvest details:
Hand harvested on the 8th of April, 2005 at a sugar level of 24 Brix, TA of 7.6 and pH of 3.65.
 
Cellarage:
Should age well for 3-5 years
 
Closure:
Diam Technical Cork .
 
Tasting Note:
Bright translucent ruby coloured with a vibrant nose of sweet, macerated strawberries, cherries, musk and some asian spices.  Sweet juicy strawberry, raspberry and cherry fruit on the palate is well supported by silky tannins, moderate acid and alcohol.  A soft and silky Pinot Noir.
 
Serving Suggestion:
Smoked meat and cheeses, or a duck and mushroom risotto.
 
Awards received:

Gold- Royal Melbourne Wine Show (Nominee for The Jimmy Watson Trophy)
Gold- Sydney Royal Wine Show
Gold- Victorian Wine Show

 
James Halliday Rating:
Yet to be rated
 
Price:
$35.00 per bottle
$385.00 per dozen

 

 

2004 MERLOT
 
Winemaker:
Dr. Richard McIntyre
 
Winemakers Notes:
The grapes were fully destemmed before fermentation by “wild” or indigenous yeasts in “2 tonne” open fermenters. After a total of 28 days on skins, the wine was pressed and, after a brief settling in tank, transferred to 100% French oak barrels (24% new). Natural malolactic fermentation occurred in barrel and the wine was assembled, lightly fined with egg white, and bottled without filtration.
 
Harvest details:
Hand harvested on 11th May 2004 at 23.3° Brix, pH 3.66, TA 6.6g/l
 
Cellarage:
An intriguing wine that will develop well over the next three to five years.
 
Closure:
Diam Technical Cork
 
Tasting Note:
Bright currant red in colour this crisp, crunchy Merlot shows its cool climate origins with red currant fruit aromas with hints of celery salt and rose petals.  Crunchy red apple fruit and acidity on the palate, with currant fruit and fairly soft tannins.
 
Serving Suggestion:
This wine encourages generous quaffing with a rich slow braised meat dish such as osso bucco, or a good home made pizza.
 
Price:
$18.00 per bottle
$198.00 per dozen

 

 

2004 SHIRAZ
 
Winemaker:
Dr. Richard McIntyre
 
Winemakers Notes:
The grapes were fully destemmed before fermentation by “wild” or indigenous yeasts in “2 tonne” open fermenters. After a total of 25 days on skins, the wine was pressed and, after a brief settling in tank, transferred to 100% French oak barrels (10% new). Natural malolactic fermentation occurred in barrel and the wine was assembled, lightly fined with egg white, and bottled without filtration.
 
Harvest details:
Hand harvested on 11th May 2004 at 23.3° Brix, pH 3.66, TA 6.6g/l
 
Cellarage:
An intriguing wine that will develop well over the next three to five years.
 
Closure:
Diam Technical Cork
 
Tasting Note:
A delightful example of what cool climate shiraz can do.  This is a seductive spicy wine with a purple garnet hue and a nose of plums, black pepper, dark chocolate and liquorice.   Medium bodied on the palate with clean bright plum and berry fruit, spicy pepper notes balanced by crisp acidity and firm yet supple tannins.  The wine is long and juicy on the finish. 
 
Serving Suggestion:
Drink with a mature cheddar cheese or roast leg of lamb with all the trimmings.
 
James Halliday Rating:
90 Points
 
Price:
$25.00 per bottle
$275.00 per dozen

 

 

2006 PINOT PORT (375ML)
 
Winemaker:
Pfeiffer Wines
 
Winemakers Notes:
The 2006 Pinot Port was made from fully ripe grapes, crushed by foot (a French technique called “pigeage”) in an open fermenter.  The grapes were partially fermented on skins before being pressed and fortified with brandy spirit.  After clarification, the wine was matured in older oak barriques, before fining and filtration prior to bottling. 
 
Harvest details:
Hand harvested on 4th April 2006 at 29.0° Brix, 4.13 pH, 6.68g/l TA.
 
Cellarage:
Best as a young wine to enjoy the freshness.
 
Closure:
Natural Cork Stopper.
 
Tasting Note:
The 2006 Pinot Port has an attractive purple red colour.  Aromatic and lifted the nose is full of berry fruit married to lovely brandy spirit.  The palate is sweet, with cherry and raspberry fruit on the mid-palate, leading to a clean, dry finish. 
 
Serving Suggestion:
Perfect chilled as an aperitif, or as a sipper to finish the night with coffee and chocolate.
 
James Halliday Rating:
Not rated yet.
 
Price:
$20.00 per bottle
$220.00 per dozen