Our Aged Release Semillon has been made in a very pure style and the bottle maturation allows both the young wine and the older wine to be seen in the one glass. The grapes for this Semillon were handpicked in the cool of the morning from vines yielding less than one tonne to the acre. The wine has been made in the traditional low sugar manner that produces wines with great ageing potential. The juice was fermented under temperature controlled conditions to maintain all of its fruit characters.
Ripasso is the Italian term used in reference to the re-passing of a wine from one ferment over the skins of another. In our case we have passed some of our 2014 vintage shiraz from our 40-year-old Timbervines vineyard over the skins of a number of different varieties from the 2015 and 2016 vintages. The mystery for the drinker is to figure out what skins we have used for the re-fermentation.
The 2014 vintage was a once in a lifetime vintage. Perfect ripening conditions provided grape chemistry with perfect balance. This gave ripe fruit flavours with lots of acid and fine tannin structures. These grapes were selected from the volcanic soils of the Fordwich Sill.
Hunter Valley summers provide perfect conditions for beautifully ripe, medium bodied, Shiraz. Our 50-year-old, low yielding vineyards on the volcanic dolerite soils of the Fordwich Sill gives us plenty of opportunities to select the best parcels of shiraz to hand pick, ferment, and bottle under our White Label range which we launched in 2005. We now have added the vineyard name to this wine. Still made in limited quantities and still produced only in strong vintages
In 2018 the quality of Mourvèdre was exceptional so we handpicked a selection of the rows and kept it separate through fermention and maturation. 18 months later we deemed the quality of this batch high enough to bottle as a straight Mourvèdre. It is the first and the only Mourvèdre made in the Hunter with a rich palate of bright red berry fruits and cherry cola, dusty tannins and a long, savoury finish
Our BC4 block is one of 8 blocks of old clone Shiraz vines, located within our Fordwich Sill vineyards planted on red volcanic clays. Consistently year to year our BC4 block produces a juicy, fruit-forward style of Shiraz with plush purple fruits and soft tannins. The intensity of fruit stands out from our other vineyards, in 2018 we decided to bottle a small parcel of this block as a single vineyard, single block wine to capture the vibrancy of fruit that the BC4 block produces.
These two varieties are planted as a Field Blend on the Saxonvale Vineyard. The entire Hunter has Shiraz vines, but we are not sure who had the foresight to plant the Mourvèdre back in the late 1960’s. However, we now have this vineyard and are glad they did. The original plantings were trained as ‘bush vines’ and the variety mix is about 85% Shiraz and 15% Mourvèdre. We first released this wine in 2005 and it is a consistent favourite with a real cult following.
Inspired by some great Spanish wines and their versatility with food, we pioneered the inter-planting (field blend) of these 3 varieties together here in the Hunter Valley in 2010. Picked at the same time and vinified together as a single wine we find the Tempranillo provides the rich fruit, Graciano gives lifted floral notes and acidity and the Shiraz provides the tannin and extra structure.
Ripasso is inspired from the Northern Italian winemaking tradition of 'repassing' a previous year's wine from barrel over fresh pressed skins from another wine. The wine picks up richness and body, a degree or two of alcohol and additional tannins. We only do this in outstanding vintages.
Margan Barbera was the variety that established us as ‘pioneers of alternative varieties’. Originating from the North West of Italy we were the first to plant this red grape here in the Hunter Valley in 1998. It’s a long story but the clone we have planted is an Italian original and produces wines of true varietal definition and Italian personality. It’s a medium bodied wine with black fruits, savoury notes and great acidity. True to its Italian heart it loves nothing more than good food and company.