The grapes were whole bunch pressed and
the resultant juice was cold settled, racked and
fermented at a temperature of approximately 14°C.
After primary fermentation the wine was cold
stabilised over the winter months and bottled in
the spring with added yeast and sugar under a
crown seal (a process called tirage). The wine is
then allowed to ferment in the bottle to produce
the carbon dioxide bubbles, which are dissolved in
the wine. After a minimum time of 12 months (on
lees) in the bottle the yeast sediment is removed
using a technique known as disgorging and a sugar
liqueur added to balance the wines natural
acidity.
Harvest details:
Hand harvested on 25th March 2006
Cellarage:
The wine is ready to enjoy now and is at
it’s best for the next three-four years.
Closure:
Natural Cork
Tasting Note:
The wine displays lifted aromas
of strawberries, red currants and spun sugar. The
elegantly structured palate has flavours of
strawberries and cream complexed by notes of dried
fruit and spice and a crisp savoury finish.
Serving Suggestion:
Ideal with seafood or on its own.
Awards received:
COMING SOON
James Halliday Rating:
COMING SOON
Price:
$35.00 per bottle
$385.00 per dozen
2008 CHARDONNAY
Winemaker:
Dr
Richard McIntyre
Winemakers Notes:
The fruit has
lovely citrus and white peach and nectarine
characters. It was whole bunch pressed and juice
run straight into French oak barrel (15% new) for
fermentation. No cultured yeast was added; the
ferment took place thanks to the wild yeast
present on the grapes and in the winery. This
results in a slight reduction of primary fruit
characters and an increase in secondary savoury
complexing notes, as well as a silkier, rounder
texture. After fermentation, the wine was aged
and stirred on lees (the dead yeast cells) for
approx 10 months. This encouraged some cheesy
toasty creamy notes in the wine - further
complexity. The wine was bottled in December after
fining and filtration.
Harvest details:
100%
French Oak (15% new) for 7 months
Cellarage:
To
2015
Closure:
Diam
Technical Cork
Tasting Note:
An
elegant, cool climate chardonnay with the citrus
and stone fruit of the region, complemented by
savoury toast, cheese, roasted nuts and cedary
spice from the winemaking. Creamy and full bodied
on the palate, with a long yet crisp finish.
Serving Suggestion:
A versatile and complex wine
that is surprisingly easy to drink. Serve with a
classic free range roast chicken, lobster salad or
a plate of smoked meats.
Awards received:
Coming Soon
Price:
$30.00 per bottle
$330.00 per dozen
2009 PENINSULA
ROSE
Winemaker:
Dr. Richard McIntyre
Winemakers Notes:
COMING SOON
Harvest details:
COMING SOON
Cellarage:
COMING SOON
Closure:
COMING SOON
Tasting Note:
COMING SOON
Serving Suggestion:
COMING SOON
Awards Received:
COMING SOON
James Halliday Rating:
COMING SOON
Price:
$25.00 per bottle
$275.00 per dozen
2006
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 before egg white fining and bottling
without filtration.
Harvest details:
Hand harvested on the 17th
March 2006, at a sugar level of 25.3 Brix, TA of
6.1g/l and pH of 3.7
Cellarage:
100% French Oak (30% new) for 14 months.
Should age well for 3-5 years.
Closure:
Diam Technical
Cork
.
Tasting Note:
Complex, multifaceted aromas, the
dark plum and oriental spice notes repeated on the
palate; good line and balance.
Serving Suggestion:
Smoked meat and cheeses, or a duck and mushroom risotto.
James Halliday Rating:
5/5 Glasses - 94/100.
Price:
$30.00 per bottle
$330.00 per dozen
2006
'RAIMONDO RESERVE' - 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
20 days. Settled in tank after pressing.
Racked to barrel for 14 months before bottling
without fining or filtration.
Harvest details:
Hand harvested on 15th April 2004 at 24.4° Brix,
pH 3.6, TA. 7.7g/l
Cellarage:
Should age well. Till 2015. 100% French
Oak (30% new) for 14 months.
Closure:
Diam Technical
Cork
Tasting Note:
Definitely the big brother (or sister,
perhaps) of the varietal, with greater depth and
intensity to the flavours in the same family;
positively luscious, and very long.
Serving Suggestion:
Smoked meat and cheeses, or a duck and mushroom risotto.
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:
5/5 Glasses - 95/100 (Best of the Best-
Pinot Noir)
Price:
$45.00 per bottle
$495.00 per dozen
2005
MERLOT
Winemaker:
Dr. Richard McIntyre
Winemakers Notes:
The 100% Estate Grown Merlot grapes were
de-stemmed. 100% wild yeast ferment in 2 tonne
open fermenters. Total time on skins 23 days.
Settled in tank after pressing. Racked to
barrel before bottling on 4th March
2006 without fining or filtration.
Harvest details:
Hand harvested on the 15th of April,
2005 at a sugar level of 25 Brix, TA of 5.6 and
pH of 3.71.
Cellarage:
Should age well for 3-5 years. 100%
French Oak (25% new) for 9 months.
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 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:
$20.00 per bottle
$220.00 per dozen
2005 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 the 15th of
April, 2005 at a sugar level of 25 Brix, TA of
5.6 and pH of 3.71.
Cellarage:
Should age well. Till 2015. 100% French
Oak (15% new) for 9 months
Closure:
Diam Technical
Cork
Tasting Note:
Abundant weight and texture to
the black cherry, blackberry, liquorice and
pepper flavours of the palate.Good tannins.
Serving Suggestion:
Drink with a mature cheddar cheese or roast leg
of lamb with all the trimmings.
James Halliday Rating:
4.5/5 Glasses. 91/100 Points
Price:
$25.00 per bottle
$275.00 per dozen
2008 PENINSULA PORT (500ML)
Winemaker:
Pfeiffer Wines
Winemakers Notes:
COMING SOON
Harvest details:
COMING SOON
Cellarage:
Best as a young wine to enjoy the freshness.
Closure:
Natural
Cork
Stopper.
Tasting Note:
COMING SOON
Serving Suggestion:
COMING SOON
James Halliday Rating:
Not rated yet.
Price:
$25.00 per bottle
$275.00 per dozen
2009 MOSCATO
Winemaker:
kKilchurn Wines.
Winemakers Notes:
This fresh, fruity wine was made by gently
pressing the grapes, cold settling, racking,
inoculating with a neutral yeast strain, then
stopping the fermentation with some sugar
remaining in the wine, resulting in a lower
alcohol level (6.5%). The wine was chilled and
bottled cold to retain as much natural CO2,
or ‘spritz’ as possible.
Harvest details:
Hand harvested at pH3.03
TA7.00g/l.
Cellarage:
The wine is ready to enjoy now and is at
it’s best for the next three-four years.
Closure:
Screwcap
Tasting Note:
Pale pink in colour this Moscato
is very aromatic with lifted floral, musk and
confectionary aromas and hints of lime and
spice. The slightly spritzy palate is luscious,
vibrant and fruit filled with a crisp, clean
finish.
Serving Suggestion:
Serve chilled. An extremely
versatile wine that is ideal as an aperitif or
the perfect palate cleanser with fresh fruits
and/or lighter desserts.
