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."

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.

2005  Henschke Euphonium Keyneton Estate

2005  Ancient Way Summer's Block

Ancient Way Summer's Block -- "Medium garnet-brick colored, the 2005 Ancient Way Vineyard Summer's Vineyard gives up stewed tea, tobacco and tilled earth scents over a core of plum preserves, mincemeat pie, cherry cordial and chocolate box plus touches of truffles and smoky bacon. Full-bodied, rich and spicy in the mouth, it has compelling earthy accents and a good long finish." - 94pts WA

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

2003  

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.