on September 11, 2017
on September 11, 2017
This wine was made by pressing whole bunches and then combining with the pressings and racked to a combination of 1 and 2 year old French oak. Using indigenous yeasts for the fermentation and minimal intervention for 10 months, the resulting wine is... Read full article
on September 11, 2017
on September 11, 2017
2015 presented a season which allowed us to produce a single varietal Roussanne. Handpicked, whole bunch pressed, limited time on skins and racked with full solids into French oak of varying age and sizes including some new (Rousseau) oak.... Read full article
on September 11, 2017
on September 11, 2017
Consisting of two thirds Marsanne this wine was produced with similar methods to our straight our straight Roussanne. Handpicked, whole bunch pressed and racked with full solids into French oak of varying formats using indigenous yeasts and left on... Read full article
on September 11, 2017
on September 11, 2017
The cold start to the 2014 vintage resulted in a slightly later than usual harvest, allowing the development of complex flavours balanced with ripeness. Taking carefully selected fruit from each of our shiraz vineyards indigenous yeasts were used...... Read full article
on March 29, 2017
on March 29, 2017
Long extraction time before pressing, and bottled with no fining or filtration, my Beechworth Shiraz displays red berries, black pepper and cloves, and I feel, genuine depth and elegance.... Read full article
on March 28, 2017
on March 28, 2017
Vinified separately, the fruit drawn from the original vineyard. The vintage composition typical make up is 55% Cabernet Sauvignon, 40% Merlot and 5% Malbec. Barrelled in 35% new barriques from prestigious Bordeaux coopers are used to compliment...... Read full article