Riesling 2007

The warm 2007 season produced a wine with ripe and concentrated varietal characters. The fruit was hand harvested when flavour ripe and whole bunch pressed. The cold settled juice was racked and fermented at cool temperatures in stainless steel to preserve the variety's aromatic qualities. The nose offers abundant lime/ citrus and blossom characters similar to that of a Sauvignon Blanc. A core of ripe fruit sweetness is followed by a long mineral finish. Although very young, it is good drinking now, but the wine will reward you from cellaring in the short to medium term.

Unwooded Chardonnay 2006

Bright, polished, pale gold green colour, has a subtle aromatic nose, with citrus and stone fruit characters, and hints of baked ham. Its freshness is marked by a refreshingly dry acid finish that makes it food-friendly. The wine is well suited to current drinking as an aperitif, or as an accompaniment to alfresco foods such as warm chicken salad, simple baked or grilled fish, lightly sauced scallops, and roasted pork or turkey. Serve lightly chilled.

Chardonnay 2006

The fruit for the Chardonnay was hand harvested when flavour ripe, and whole bunch pressed. The wine was fermented in a combination of French oak and stainless steel, and was matured on lees for nine months. A classic cool climate Chardonnay, the wine is elegant, balanced, and built for longevity. It offers aromas of lemon, grapefruit and savoury characters. On the palate, citrus fruit gives way to a textured and creamy mouthfeel. The wine finishes long with natural acidity. Suggested cellaring: 3 to 8 years.

Pinot Noir 2006

The fruit was hand harvested when flavour ripe. The de-stemmed fruit was cold soaked and fermented in open fermenters. The wine underwent malolactic fermentation in French oak barrels. After approximately ten months in oak, the wine was racked and lightly fined before bottling. The wine exhibits youth, vibrancy and abundant varietal character. Bright cherry, plum and earthy flavours are accompanied by fine-grained tannins and a subtle oak influence. Suggested cellaring: 2 to 5 years.

Cabernet Merlot 2006

This Cabernet Merlot is an attractive, medium-bodied wine that bears the hallmarks of cool climate cabernet. It is a blend of cabernet sauvignon and a small quantity of merlot, and was bottled in February 2007 after ten months ageing in 225 litre French oak barrels. The wine is very much in its infancy, and will improve in the cellar over the coming 5-8 years. Its red berry fruit flavours and firm tannins make a welcome accompaniment to grilled or roast lamb, or peppered steaks. Decant and allow to breathe for up to one hour before serving at room temperature.