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Old, low yielding vines give us ripe flavours at lower sugars and higher acidity which allows me to make textured wines with less oak and finer flavour profiles. The White Label Chardonnay is picked from the old Saxonvale vineyard and is fermented in new French oak puncheons using natural yeast and a high percentage of grape solids in the ferment.
We were the first to inter-plant these varieties with Shiraz here in the Hunter Valley in 2010. The grapes are picked together and made as one to capture the fruit of the Tempranillo, acid of the Graciano and tannins of the Shiraz whilst expressing the savoury medium bodied nature of the climate and soil this single vineyard provides.
These 50-year-old vines are the only example of this unique combination in the Hunter Valley. The grapes are picked and vinified together giving a wine with loads of character. Concentrated black forest fruits, liquorice, spice and earth. Dusty tannins add structure and the finish is long and lingering.
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.
Our Ceres Hill Semillon is generously aromatic with light and crisp palate. Single vineyard and sustainably farmed.
Twice gold medal winner and trophy winner at the 2019 Hunter Valley Wine Show our 2016 Botrytis Semillon is a showstopper. With a luscious palate with plenty of primary citrus characters, one glass is never enough.
Literally translates as ‘white from white’ and refers to a classic champagne style made entirely from chardonnay. We can’t call ours champagne, but we make it in a method traditional to this famous sparkling wine region. We pick the chardonnay grapes at lower sugar levels which gives fruit with crisp green apple characters and refreshing acidity. We ferment in stainless steel and then blend with wine from previous vintages to create our ‘house style’. More yeast is added to this blend which is then bottled where it undergoes secondary fermentation (to create the bubbles and keep them trapped in the bottle). The sparkling wine then stays ‘on lees’ for 18 months to develop toasty, biscuit notes. It’s a crisp, fresh style and just in time for spring and the summer season.