RESERVE WINES

Vintage | Dry and disease-free picked mid-April.

Vineyard | High altitude, biodynamic vineyard of Borenore, Orange at 860m altitude.

Bouquet | Black cherry, violet and raspberry aromas.

Palate | Ripe dark berries on the palate with a hint of spice, tobacco and cocoa. Smooth finish with gentle tannins.

Alcohol | 14.7%

Cellaring | 7+ years, keep away from strong light, at a cool, constant temperature <15°.

Winemaking | Phenological ripeness at moderate sugar levels, cold soaked, fermented on skins for 7 days, with a combination of new and old French oak for 12 months.

Awards | Trophies 🏆🏆 Best Red of Show, Best Alternative Red & Gold🥇 - Australian Highlands Wine Show, Trophy 🏆  Best Alternate Red & Gold🥇 - Australian Cool Climate Show, Gold 🥇 New South Wales Wine Awards, Bronze 🥉 - Royal Queensland Wine Show 2019, Bronze 🥉 Cowra Wine Show 2019

Vegan-Friendly

Vintage | Exceptional quality, dry and disease-free. Picked mid-February.

Vineyard | Organically managed vineyards from Australia’s oldest wine region, the Hunter Valley

Bouquet | Dark plum and dark chocolate aromas.

Palate | Rich blackberry and liquorice flavours. Beautifully structured palate.

Alcohol | 14.1%

Cellaring | 6+ years, keep away from strong light, at a cool, constant temperature <15°

Winemaking | A portion of this wine was whole bunch fermented improving aromatics and structure, primary and floral characters from a hot but pristine vintage.

Awards | Gold 🥇 - Royal Queensland Wine Show, Bronze 🥉 - Cowra Wine Show 2019

Vegan-Friendly

Vintage | Exceptional quality, picked mid to late January.

Vineyard | Organically managed vineyards from Australia’s oldest wine region, the Hunter Valley.

Bouquet | Orange blossom and pear aromas.

Palate | Flavours of nectarine and lemon zest. Bright acidity balances a structured palate.

Alcohol | 13.0%

Cellaring | 5+ years, keep away from strong light, at a cool, constant temperature <15°.

Winemaking | Picked when Baume was low and fruit showed tropical fruit characters and high natural acidity. Press cut on juice to reduce phenolics, fermented in stainless steel, and bottled early to preserve aromatics.

Awards | Best Verdelho Trophy 🏆  – Hunter Valley Wine Show 2018, Top Gold 🥇 - Hunter Valley Wine Show 2018, Silver 🥈 - Rutherglen Wine Show 2018, Bronze 🥉 Royal Melbourne Wine Awards 2018, ⭐️⭐️⭐️⭐️ - Wine Wise Champion Dry White.

Vegan-Friendly

Vintage | Dry and disease-free, picked late April.

Vineyard | High altitude vineyards of Orange, NSW.

Bouquet | Currant candy and tobacco aromas.

Palate | Delicately balanced palate with plum and white pepper.

Alcohol | 14.6%

Cellaring | 8+ years, keep away from strong light, at a cool, constant temperature <15°

Winemaking | A small parcel went through extended maceration on skins for 6 weeks, with a combination of new and old French oak for 12 months.

Awards | Trophy Best Cabernet & Gold 🥇 - Australian Highlands Wine Show, Bronze 🥉 - Cowra Wine Show 2019 

Vegan-Friendly

Vintage | High quality picked mid-February.

Vineyard | Organically managed vineyards from Australia’s oldest wine region, the Hunter Valley.

Bouquet | Red cherry, tobacco and cinnamon aromas.

Palate | Robust black cherry and earthy flavours with gentle tannins.

Alcohol | 13.2%

Cellaring | 5+ years, keep away from strong light, at a cool, constant temperature <15°.

Winemaking | Multiple picks, bright purple hues and classic Chambourcin characters from an excellent vintage.

Vegan-Friendly

Vintage | Dry and disease-free, picked early April.

Vineyard | High altitude, biodynamic vineyard of Borenore, Orange at 860m altitude.

Bouquet | Ripe blueberry and spiced plum aromas.

Palate | Voluptuous blackberry on the palate paired with dried herbs and soft tannins.

Alcohol | 14.5%

Cellaring | 7+ years, keep away from strong light, at a cool, constant temperature <15°.

Winemaking | Phenological ripeness at higher sugar levels, cold soaked, fermented on skins for 7 days, immense depth of colour.

Awards | Trophy 🏆 Best Merlot & Gold 🥇  - Australian Cool Climate Show, Silver 🥈 - Cowra Wine Show 2019, 84 points - Royal Queensland Wine Show 2019, Bronze 🥉 - New South Wales Wine Awards

Vegan-Friendly

Vintage | Dry and disease-free, picked late April.

Vineyard | High altitude vineyards of Orange, NSW.

Bouquet | Wild yellow passionfruit and guava aromas.

Palate | Structured palate . from partial fermentation in oak puncheons. A sophisticated Sauvignon Blanc balancing tropical fruit with rich, nutty characters.

Alcohol | 12.0%

Cellaring | 5+ years, keep away from strong light, at a cool, constant temperature <15°

Winemaking | A small parcel went through extended maceration on skins for 6 weeks, with a combination of new and old French oak for 12 months.

Awards | Silver 🥈 - Cowra Wine Show 2019, Silver 🥈 - Rutherglen Wine Show 2018, Bronze 🥉 - Royal Melbourne Wine Awards 2018, Bronze 🥉 - Australian Highlands Wine Show 2018

Vegan-Friendly

Vintage | Dry and disease-free picked early March.

Vineyard | High altitude, biodynamic vineyard of Borenore, Orange at 860m altitude.

Bouquet | Lemongrass and orange blossom aromas.

Palate | Bright acidity and a refined, citrus-driven palate.

Alcohol | 12.5%

Cellaring | 8+ years, keep away from strong light, at a cool, constant temperature <15°.

Winemaking | Picked when fruit displayed floral aromatics and retained natural high acidity, press cut on juice, fermented in stainless steel.

Awards | Bronze 🥉  - Royal Melbourne Wine Awards 2018, Bronze 🥉  - Orange Wine Show 2018, Bronze 🥉  - Rutherglen Wine Show 2018, Bronze 🥉  - National Cool Climate Wine Show 2018, Bronze 🥉 Australian Highlands Wine Show 2018.

Vegan-Friendly

While not the usual variety for dessert style wines, this Chardonnay is an unexpected pleasure, which will age beautifully. Fresh and bright, with pear and melon characters.

Vintage | Dry and disease-free vintage picked in January.

Vineyard | Organically managed vineyards from Australia’s oldest wine region, the Hunter Valley.

Bouquet | Bright minerality with hints of citrus and lime.

Palate | Wild yeast fermentation and extended lees contact produce a creamy, textural palate with a nutty finish.

Alcohol | 12.9%

Cellaring | 5+ years, keep away from strong light, at a cool, constant temperature <15°.

Winemaking | Picked at moderate ripeness retaining natural acidity while capturing generous fruit flavour, gentle pressing of free run juice to French oak puncheons (500L) for 9 months, 30% new oak.

Vegan-Friendly

Vintage | Dry and disease-free vintage picked in March.

Vineyard | High altitude vineyards of Orange, NSW.

Bouquet | White floral notes with delicate pear and citrus on the nose.

Palate | Barrel fermentation and wild yeast for an elegant palate with rich notes and fine, focused acidity.

Alcohol | 13.3%

Cellaring | 5+ years, keep away from strong light, at a cool, constant temperature <15°.

Winemaking | Picked at moderate ripeness retaining natural acidity while capturing generous fruit flavour, gentle pressing of free-run juice to French oak puncheons (500L) for 9 months, 30% new oak.

Vegan-Friendly

Vintage | Warmer than average, harvested January.

Vineyard | Organically managed vineyards from Australia’s oldest wine region, the Hunter Valley.

Bouquet | Ripe mulberries, vanilla and Chinese five spice.

Palate | Forest floor characters, with gentle tannins from oak maturation.

Alcohol | 14% Alc/Vol

Cellaring | 7+ years, keep away from strong light, at a cool, constant temperature <15°.