2016  

Margaret River, 95pts JH -- "A vibrant, unwooded style of Verdelho with lashings of fruit aromas on the nose marrying with tropical fruit flavors and hints of spice on the palate. The wine stays focused and finishes crisp and dry yet has a powerful and refreshing length that makes this wine the perfect accompaniment to spicy, full flavoured dishes. Famous for its natural acidity, this variety ages beautifully. Cellaring for more than five years rewards with complex spice and honeysuckle and developing nutty and toasty characters."

2002  

"The 2002 Syrah Astralis Vineyard rivals the greatest wines Roman Bratasiuk has made in his 15-year career. This compelling, black/blue-hued offering from 75-year-old Syrah vines tastes like blood of the vine. An extraordinary perfume of flowers, creme de cassis, blackberries, roasted meat, new saddle leather, and earth is followed by a wine with sweet tannin, sensational concentration, full body, an unctuous texture, and a full-throttle, tannic finish. Yet it reveals unbelievable elegance and finesse. Too many Euro-centric elitists argue that Australian wines are too rich and over the top, but all of these offerings have been made by someone with great talent and vision who takes the extraordinary ripeness and purity of fruit available from these old vine vineyards and crafts them into wines that are quite European in style ... just richer and denser. The 2002 Astralis is a tour de force. Anticipated maturity: 2012-2025+. Roman Bratasiuk is one of Planet Earth’s greatest winemakers, and obviously a top-notch viticulturist given his obsession with sourcing extraordinary fruit from ancient McLaren Vale vineyards." - 99pts WA

2014  

Predominantly made from Shiraz grapes (PT23 1654) grown on our estate vineyard in Murrumbateman with a small amount of fruit from Long Rail Gully and Quarry Hill vineyards. Soil is decomposing granite. The fruit was handpicked and de-stemmed into small 2 tonne open fermenters. Fermentation took approximately 2 weeks with gentle hand plunging twice daily. Following fermentation the wine was drained to old 500 litre French oak puncheons (20% new) for 15 months of maturation. 400 cases made.

2012  Gundagai

400 cases produced. 100% Shiraz. 13% abv. Silky, sexy and fragrant, the 2012 Gundagai Shiraz, sourced form a single vineyard on the Murrumbidgee River represents exactly what Gundagai Shiraz is all about. Power and density wrapped up in a medium bodied style. Amongst the sheep paddocks of Gundagai old soils formed over 400 million years ago by rich rain forests and dense wetlands have become verdant soils for viticulture. Rich, dense boysenberry nose with a whiff of coffee follows through on the palate.

2004  Ancient Way Summer's Block

Ancient Way Summer's Block -- "Medium garnet-brick colored, the 2004 Ancient Way Vineyard Summer's Vineyard has a fantastic nose of black cherries, blackberry pie and licorice with touches of fragrant earth and sautéed herbs plus wafts of smoked meat and menthol. It's laden with blockbuster black fruit preserves flavors, full-bodied and concentrated but not heavy in the mouth, with a seductively satiny texture and great length." - 93pts WA

1998  Amery Vineyards Hillside

2012  

2012  McIntyre Whole Bunch

118 cases produced. This shiraz is 100% from McIntyre Vineyard fruit, 100% whole bunch fermented. The wine is deep crimson in colour and the aromatics are intense and complex. Black pepper spice on ripe dark berry fruit is overlaid with savoury, roasted root vegetable and Campari-like citrus peel characters. These complexities are joined on the palate by an abundance of fine, mouth filling tannins, which together, give this wine beautiful silky texture and palate length.

2013  'The Duc' Chardonnay

'The Duc' Chardonnay -- 150 cases made -- 96pts Halliday - "Strap your hands to the engine, a wild ride is in store. Peach, hazelnut, matchstick, bran, flint & roasted assorted stone fruits. It's not the flavors themselves, it's the combination, the run, the way the flavours ache on and on long after you've swallowed."

NV  

This non-vintage blend of Chardonnay, Pinot Noir and Pinot Meunier wine grapes is sourced from vineyard blocks of significant vine age, specifically established and managed for sparkling wine production in the Pipers Brook district. Sites in the Pipers Brook district feature Ferrosol (volcanic) soils, also known as kraznozems. Basalt-derived, they have excellent water holding capacity, offering a steady supply of moisture and nourishment to vines. Selectively harvested in the cold morning hours, the cool fruit was very carefully whole bunch pressed extracted only the most delicate juice. Cool fermented to retain the exemplary Tasmanian fruit characters and blended to create a wonderfully complex wine, the wine then underwent secondary fermentation in bottle to create a classical Tasmanian sparkling rose. Aged for over a year before release this wine has complexity and creaminess that only bottle fermentation of sparkling wines can deliver.

2016  

David Paxton, owner and viticulturalist, calls his approach "‘Back to the future’. It involves combining traditional, hands-on management, integrated and complimented with modern technology. We choose to propagate vines from old pre-clonal selection vineyards to benefit from stock with a history of low-yield and high quality... The ultimate result, I hope, is a range of wines that highlight the individuality of the vineyard, vintage and the actions of the people who are the temporary custodians of the land."

2002  Cabernet Sauvignon