The
grapes were hand harvested and fully de-stemmed.
Total time on skins 24 hours.Settled in tank after pressing.Racked to barrel – barrel fermented in
old French oak.Fined, filtered and bottled on 3rd August
2006.
Harvest
details:
Hand
harvested on 27th March, 2006 at a sugar level
of 24° Brix.
Cellarage:
Drink
now and over the next 2-3 years.
Closure:
Screwcap.
Tasting
Note:
Delightful
salmon pink in colour with a perfumed nose of
rose petals, ripe strawberries and a touch of
lifted spice.Crunchy red berry fruit and a hint of
Turkish delight on the palate, with crisp
acidity and a long lingering finish
Serving
Suggestion:
A
delicious, fresh, dry style for drinking cold on
a sunny day – quaff it on its own or savour
with a platter of freshly cooked king prawns and
homemade aioli.
Awards
Received:
Gold-
Les Concours Des Vins (French-Australian Chamber
of Commerce & Industry)
Silver-
Federation Square
Victorian Wine Regions
Bronze-
International Cool Climate Wine Show
James
Halliday Rating:
Not
rated yet
Price:
$18.00
per bottle
$198.00
per dozen
2004
'SILVER DUNE' PINOT NOIR
Winemaker:
Dr.
Richard McIntyre
Winemakers
Notes:
The
grapes (100% MV6 Clone) were fully destemmed
before fermentation by “wild” or indigenous
yeasts in “2 tonne” open fermenters. After a
total of 21 days on skins, the wine was pressed
and, after a brief settling in tank, transferred
to 100% French oak barrels (28% new). Natural
malolactic fermentation occurred in barrel and
the wine was assembled, lightly fined with egg
white, and bottled without filtration.
Harvest
details:
Hand
harvested on 15th April 2004 at 24° Brix, pH
3.6, TA. 8g/l
Cellarage:
An
intriguing wine that will develop well over the
next three to five years.
Closure:
Diam
Technical
Cork
Tasting
Note:
This
elegant and complex wine is bright ruby red in
colour with a restrained nose showing layers of
primary fruit aromas of blood plum and red
berries, followed by earthy, wild mushroom
aromas with a backbone of chinese all-spice and
a touch of chocolate and chilli.Savoury flavours on the palate include
quince paste, asian spices and black berry
fruit.Spicy
notes from well-integrated oak, along with crisp
acidity and firm tannins balance the rich fruit
and the wine finishes long, with hints of more
to come.
Serving
Suggestion:
Drink
with a wild mushroom risotto or roast duck.
Awards
received:
Bronze-
Royal
Melbourne
Wine Show
Bronze-
Victorian Wines Show
James
Halliday Rating:
92
Points
Price:
$20.00
per bottle
$220.00
per dozen
2004
'RAIMONDO RESERVE' - PINOT NOIR
Winemaker:
Dr.
Richard McIntyre
Winemakers
Notes:
The
grapes (100% MV6 Clone) were fully destemmed
before fermentation by “wild” or
indigenous yeasts in “2 tonne” open
fermenters. After a total of 21 days on skins,
the wine was pressed and, after a brief
settling in tank, transferred to 100% French
oak barrels (33% new) formonths. Natural malolactic fermentation
occurred in barrel and the wine was assembled
(pressings????), lightly fined with egg white,
and bottled without filtration.
Harvest
details:
Hand
harvested on 15th April 2004 at 24.4° Brix,
pH 3.6, TA. 7.7g/l
Cellarage:
Will
develop well over the next 3-5 years
Closure:
Diam
Technical
Cork
Tasting
Note:
Information
will be added shortly.
Serving
Suggestion:
Versatile
for food, this wine is perfumed enough to
drink with ocean trout, and big enough to
match to a slow braised lamb or beef dish.
Awards
received:
Silver-
Victorian Wines Show
Bronze-
Royal
Melbourne
Wine Show
Bronze-
Royal
Melbourne
Wine Show
Bronze-
New Zealand International Wine Show
Bronze-
Victorian Wines Show
James
Halliday Rating:
92
Points
Price:
$28.00
per bottle
$308.00
per dozen
2005 PINOT NOIR
Winemaker:
Dr.
Richard McIntyre
Winemakers
Notes:
The
Pinot Noir grapes were hand harvested,
de-stemmed.100% wild yeast ferment in 2 tonne open
fermenters.Total time on skins 21 days.Settled in tank after pressing.Racked to barrel (33% new French oak) for
14 months before egg white fining and bottling
without filtration.
Harvest
details:
Hand harvested on the 8th of April, 2005 at a sugar level of
24 Brix, TA of 7.6 and pH of 3.65.
Cellarage:
Should age well for 3-5 years
Closure:
Diam
Technical
Cork
.
Tasting
Note:
Bright
translucent ruby coloured with a vibrant nose of
sweet, macerated strawberries, cherries, musk
and some asian spices.Sweet juicy strawberry, raspberry and
cherry fruit on the palate is well supported by
silky tannins, moderate acid and alcohol.A soft and silky Pinot Noir.
Serving
Suggestion:
Smoked meat and cheeses, or a duck and mushroom risotto.
Awards
received:
Gold-
Royal
Melbourne
Wine Show (Nominee for The Jimmy Watson Trophy)
Gold- Sydney Royal Wine Show
Gold- Victorian Wine Show
James
Halliday Rating:
Yet
to be rated
Price:
$35.00
per bottle
$385.00
per dozen
2004 MERLOT
Winemaker:
Dr.
Richard McIntyre
Winemakers
Notes:
The
grapes were fully destemmed before
fermentation by “wild” or indigenous
yeasts in “2 tonne” open fermenters. After
a total of 28 days on skins, the wine was
pressed and, after a brief settling in tank,
transferred to 100% French oak barrels (24%
new). Natural malolactic fermentation occurred
in barrel and the wine was assembled, lightly
fined with egg white, and bottled without
filtration.
Harvest
details:
Hand
harvested on 11th May 2004 at 23.3° Brix, pH
3.66, TA 6.6g/l
Cellarage:
An
intriguing wine that will develop well over
the next three to five years.
Closure:
Diam
Technical
Cork
Tasting
Note:
Bright
currant red in colour this crisp, crunchy
Merlot shows its cool climate origins with red
currant fruit aromas with hints of celery salt
and rose petals.Crunchy red apple fruit and acidity on
the palate, with currant fruit and fairly soft
tannins.
Serving
Suggestion:
This
wine encourages generous quaffing with a rich
slow braised meat dish such as osso bucco, or
a good home made pizza.
Price:
$18.00
per bottle
$198.00
per dozen
2004 SHIRAZ
Winemaker:
Dr.
Richard McIntyre
Winemakers
Notes:
The
grapes were fully destemmed before
fermentation by “wild” or indigenous
yeasts in “2 tonne” open fermenters. After
a total of 25 days on skins, the wine was
pressed and, after a brief settling in tank,
transferred to 100% French oak barrels (10%
new). Natural malolactic fermentation occurred
in barrel and the wine was assembled, lightly
fined with egg white, and bottled without
filtration.
Harvest
details:
Hand
harvested on 11th May 2004 at 23.3° Brix, pH
3.66, TA 6.6g/l
Cellarage:
An
intriguing wine that will develop well over
the next three to five years.
Closure:
Diam
Technical
Cork
Tasting
Note:
A
delightful example of what cool climate
shiraz
can do.This
is a seductive spicy wine with a purple garnet
hue and a nose of plums, black pepper, dark
chocolate and liquorice.Medium bodied on the palate with clean
bright plum and berry fruit, spicy pepper
notes balanced by crisp acidity and firm yet
supple tannins.The wine is long and juicy on the
finish.
Serving
Suggestion:
Drink
with a mature cheddar cheese or roast leg of
lamb with all the trimmings.
James
Halliday Rating:
90
Points
Price:
$25.00
per bottle
$275.00
per dozen
2007
PENINSULA PORT (500ML)
Winemaker:
Pfeiffer
Wines
Winemakers
Notes:
The
2007
Peninsula
Port
was made from fully ripe Merlot grapes,
crushed by foot (a French technique called “pigeage”)
in an open fermenter.The grapes were partially fermented on
skins before being pressed and fortified with
brandy spirit.After clarification, the wine was
matured in older oak barriques, before fining
and filtration prior to bottling.
Harvest
details:
Hand harvested on 3rd April 2007 at21.4° Brix, pH 3.97, 7.30g/l TA
Cellarage:
Best as a young wine to enjoy the freshness.
Closure:
Natural
Cork
Stopper.
Tasting
Note:
The 2007 Peninsula Port has a light red-purple colour. The nose exhibits classic Merlot varietal characters of berry fruit with a touch of leafiness. This is married to aromatic brandy spirit. The palate is dry and elegant, with fleshy fruit on the mid-palate and a clean finish
Serving
Suggestion:
Perfect
chilled as an aperitif, or as a sipper to
finish the night with coffee and chocolate.
