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Tasting Notes

2015 Pinor Noir

Vintage 2013 to 2015 were on the whole climatically very similar in Pemberton being both warmer and drier than average. Although the total heat degree days are almost the same at the end of the growing season, the 2015 vintage was notable for the consistency of conditions throughout the growing season with no extreme events which is rare. Without any disease pressure from such an even year the growing conditions for our cool climate area were ideal.

Hand-picked at first light on 26 February 2015 two weeks earlier than usual for our vineyard due to the warm and dry season. An open fermenter was one quarter filled with whole clusters, essential to the development of flavour and perfume, and the remaining clusters de-stemmed only.

The berries were not crushed, and 10 per cent of free-run juice was drained off before fermentation in order to enhance concentration. After cold soaking fort two days, the must was allowed to warm and seeded with yeast.

The ferment was punched down by hand several times a day gradually breaking the whole bunches toward the end of the process, allowing for the gentle flow of sugars;keeping the wine fresh and pure.

The wine was gently pressed into 500 litre French Oak puncheons: 1/3 new and matured on the lees for 10 months to create our spicy and perfumed-style Pinot Noir. The 2015 Pinot Noir was bottled on 23rd February 2016. Total of 4,200bottles.

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Tasting notes

Complex aromatics, the nose is distinctly earthy and slightly truffle like characters with dusty raspberry nuances. Supple and balanced layers of earthy raspberry black, spicy oak offset dried herbs. A medium weight yet smooth wine, Burgundian Oak and succulent fruit create a long, elegant finish and smooth mouth feel.

2016 Chardonnay

The 2016 season started with very warm and dry conditions highlighted by an extreme rain event mid-January where we recorded 178 mm of rain in less than 2 days. This had a mixed impact on the vineyard with the early ripening pinot and later ripening merlot heavily impacted by disease and due to the quality reduction, we have not produced those varieties in 2016.

With additional canopy and vine management practices put into action coupled with the dry warm weather following the downpour, the chardonnay managed to avoid the botrytis that devastated the red grapes.

Hand-pickedat first light on 22 February 2016, our Gingin Chardonnay was produced usin gwhole cluster pressing; a slow process that creates refined juice with lovely preservation of the fruit characters.

The wine was fermented and matured sur lie (on lees) in 228 litre French Oak barrels sourced from the Allier and Vosges forests: 1/3 new, for 10 months with partial malolactic fermentation to achieve natural balance in acidity.

Fortnightly batonnage was applied until September, to enhance texture and complexity, and then reduced to monthly as the wine developed. The 2016 Chardonnay was racked from barrel, settled and bottled on 21st March 2017. Total of 4,100 bottles.

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Tasting notes

Bright with a golden, yellow hue, this wine has a toasted grain, honeyed ripeness and stone fruit with a nectarine edge aroma. Elegant and mouth-filling, this wine is spicy yet smooth; tasty oak with a citrus finish; intense; with cool,integrated acidity. The finely woven palate has a precise mineral core, holds the line and a crisp, lingering finish and focus. Delicious, cool and refined.

2014 Merlot

The total heat degree days for the 2014 vintage were 14% higher than average with a very warm start particularly in November followed by a consistent December to April period. Merlot is a difficult variety for our region due to the risk of disease in the late part of the growing season during March, the warmer and dry conditions experienced in this vintage being a welcomed exception.

Our state fruit was picked at first light on 11th April 2014. The pristine fruit was gently destemmed as whole berries into an open fermenter and allowed to cold-soak for 12 hours before draining off twenty percent of the “free run” juice to further enhance concentration before fermentation.

The fruit was cool fermented at 24⁰C, with gentle hand plunges 3 times a day to allow a gentle flow of sugar from the fruit and gradual controlled release of tannin.

After 15 days on skin the wine was gently separated from the skins and transferred to French oak barriques sourced from the Allier, Tronçais and Jupilles forests,1/3 of which were new. After 10 months of maturation of on fine lees, the individual barrels were blended and clarified before being bottled on the 26th February 2015. Total of 6,600 bottles.

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Tasting notes

Dark red/black. High flavour and softness with structural integrity. An open and accessible wine brimming with cherry fruit, chocolate limned with mocha-tinged oak and earth notes. A medium bodied wine, firm tannins and tight oak create a smooth mouth texture and good length.

2014 Pinot Noir

Vintage 2013 to 2015 were on the whole climatically very similar in Pemberton being both warmer and drier than average. Although the total growing degree days are almost the same at the end of the growing season, the monthly variation was quite different with the 2014 vintage notable by experiencing one of the warmest November’s on record. Hand-picked at first light on 4 March 2014, our Pinot Noir was produced by Bruce Dukes at Naturaliste Vintners in Carbanup. An open fermenter was one quarter filled with whole clusters, essential to the development of flavour and perfume, and the remaining clusters de-stemmed only.

The berries were not crushed, and 10 per cent of free-run juice was drained off before fermentation in order to enhance concentration. After cold soaking for two days, the must was allowed to warm and seeded with yeast.

The ferment was punched down by hand several times a day gradually breaking the whole bunches toward the end of the process, allowing for the gentle flow of sugars; keeping the wine fresh and pure.

The wine was gently pressed into 500 litre French Oak puncheons: 1/3 new, and matured on the lees for 10 months to create our spicy and perfumed-style Pinot Noir. The 2014 Pinot Noir was bottled on 26Th February 2015. Total of 3,600 bottles.

Read more

Tasting notes

Complex aromatics, the nose is distinctly earthy and slightly truffle like characters with dusty raspberry nuances. Supple and balanced layers of earthy raspberry black, spicy oak offset dried herbs. A medium weight yet smooth wine, Burgundian Oak and succulent fruit create a long, elegant finish and smooth mouth feel.

2015 Chardonnay

As per the preceding 2013 and 2014 vintages the climatic conditions were warmer and drier than average with the 2015 year being noted for the consistency of conditions throughout the growing season with no extreme events which is rare. Without any disease pressure from such an even year the growing conditions for our cool climate area were ideal.


Hand-picked at first light on 8 March 2015 at our Pemberton vineyard, our Gingin Chardonnay was produced using whole cluster pressing; a slow process that creates refined juice with lovely preservation of the fruit characters.

The wine was fermented and matured sur lie (on lees) in 228 litre French Oak barrels sourced from the Allier and Vosges forests: 1/3 new, for 10 months with partial malolactic fermentation to achieve natural balance in acidity.

Fortnightly batonnage was applied until September, to enhance texture and complexity, and then reduced to monthly as the wine developed. The 2015 Chardonnay was racked from barrel, settled and bottled on 23 February, 2016. Total of 3,800 bottles.

Read more

Tasting notes

Bright with a golden, yellow hue, this wine has a toasted grain, honeyed ripeness and stone fruit aroma. Elegant and mouth-filling, this wine is spicy yet smooth; tasty oak with a citrus finish; intense and flinty; with cool, integrated acidity. The finely woven palate has a precise mineral core, long, lingering finish and focus. Delicious, cool and refined

2013 Merlot

Our estate fruit was picked at first light on 4th April 2013. The pristine fruit was gently destemmed as whole berries into an open fermenter and allowed to cold-soak for 12 hours before draining off twenty percent of the “free run” juice to further enhance concentration before fermentation.

The fruit was cool fermented at 24⁰C, with gentle hand plunges 3 times a day to allow a gentle flow of sugar from the fruit and gradual controlled release of tannin.

After 15 days on skin the wine was gently separated from the skins and transferred to French oak barriques sourced from the Allier, Tronçais and Jupilles forests, 1/3 of which were new. After 10 months of maturation of on fine lees, the individual barrels were blended and clarified before being bottled on the 6th March, 2014.

Read more

Tasting notes

Dark red/black. High flavour and softness with structural integrity. An open and accessible wine with dark fruit notes of blackberry, chocolate limned with mocha-tinged oak and earth notes. A medium bodied wine and concentrated tannins in balance create a smooth mouth texture and good length. 3,800 bottles produced.

2013 Pinot Noir

Hand-picked at first light on 1 March 2013, our Pinot Noir was produced by Bruce Dukes at Naturaliste Vintners in Carbanup. An open fermenter was one quarter filled with whole clusters, essential to the development of flavour and perfume, and the remaining clusters de-stemmed only.

The berries were not crushed, and 20 per cent of free-run juice was drained off before fermentation in order to enhance concentration. After cold soaking for two days, the must was allowed to warm and seeded with yeast.

The ferment was punched down by hand several times a day gradually breaking the whole bunches toward the end of the process, allowing for the gentle flow of sugars; keeping the wine fresh and pure.

The wine was gently pressed into 500 litre French Oak puncheons: 1/3 new, and matured on the lees for 10 months to create our spicy and perfumed-style Pinot Noir. The 2013 Pinot Noir was bottled on 6 March, 2014. Total of 3,300 bottles.

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Tasting notes

Complex aromatics, the nose is distinctly fruit-forward with fragrant dewy rose and underlying exotic spices. Supple and balanced layers of dark, red cherry fruit, strawberries and cream offset earthy notes. A light to medium bodied wine, French Oak and perfectly groomed tannins create a long, elegant finish and smooth mouth feel. Delicate, fragrant and lively.

2014 Chardonnay

Hand-picked at first light on 4 March 2014, our Gingin Chardonnay was produced using whole cluster pressing; a slow process that creates refined juice with lovely preservation of the fruit characters.

The wine was fermented and matured sur lie (on lees) in 228 litre French Oak barrels sourced from the Allier and Vosges forests: 1/3 new, for 10 months with partial malolactic fermentation to achieve natural balance in acidity.

Fortnightly batonnage was applied until September, to enhance texture and complexity, and then reduced to monthly as the wine developed. The 2014 Chardonnay was racked from barrel, settled and bottled on 23 February, 2015. Total of 3,100 bottles.

Read more

Tasting notes

Bright with a golden, yellow hue, this wine has a subtle, fresh and very clean aroma, punctuated by waves of juicy citrus. Elegant and mouth-filling, this wine is spicy yet smooth; intense and flinty; with cool, integrated acidity. The finely woven palate has a precise mineral core, long, lingering finish and focus. Delicious, cool and refined.