RESERVE WINES

Vintage | Exceptional quality picked mid February.

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

Bouquet | Sour cherry, vanilla and baking spices.

Palate | Earthy characters with gentle tannins.

Alcohol | 13%

Cellaring | 7+ 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

Cool climate aged Cabernet Sauvignon from Mark's private cellar. Rich cassis and spicy plum with herbaceous undertones. Some savoury richness with cedary French oak and firm tannins. Pure varietal Cabernet with a perfect fruit/oak balance. Classic aged Cabernet that is drinking well now or will benefit from further cellaring for 1 3 years.

Extremely limited stock available.

93 Points James Halliday

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 | Cool, slow ripening, picked late March to early April.

Vineyard | Cool climate, high altitude vineyards of Orange, NSW.

Bouquet | Ripe plum and vanilla aromas.

Palate | Fine and structured with cardamom spice from oak maturation.

Alcohol | 13.2%

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

Winemaking | 80% grapes cold soaked for a week, with a combination of new and old French oak for 12 months.

Vegan Friendly

Gold Medal & 95 Points Royal Melbourne Wine Awards 2018
Gold Medal New South Wales Wine Awards 2018
Silver Medal & 91 Points Australian Highlands Wine Show 2018
Silver Medal & 90 Points Cowra Wine Show 2018
Silver Medal Orange Wine Show 2018
Silver Medal Rutherglen Wine Show 2018
Bronze Medal & 85 Points Royal Queensland Wine Show 2018
Bronze Medal Great Australian Shiraz Challenge

Vintage | Harvested March and April 2004

Vineyard | The volcanic red soils of our Orange wine region cool climate vineyards are ideal for growing classic cool climate Riesling.

Bouquet | Orange blossom perfume.

Palate | Powerful lime characters with hints of nectar.

Serving Suggestions | Fresh seafood, particularly pan seared fish with fresh lemon. A great accompaniment to duck, also spicy chicken and pork dishes.

Alcohol | 12.1%

Cellaring | 10+ years, keep away from strong light, at a cool, constant temperature <15°

Vintage | Cool, slow ripening, picked mid March.

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

Bouquet | Orange blossom and white peach.

Palate | Flinty minerality, refreshing acidity and a refined, citrus driven palate.

Alcohol | 13.2%

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

Winemaking | Selected from Block 15, picked when fruit displayed floral aromatics and retained natural high acidity, press cut on juice, fermented in stainless steel.

Vegan Friendly

90 Points Halliday Wine Companion 2019
Silver Medal & 90 Points Australian Highlands Wine Show 2017
Bronze Medal & 85 Points New South Wales Wine Awards 2017
Bronze Medal Orange Wine Show 2017

Vintage | Cool, slow ripening, picked early April.

Vineyard | Cool climate, high altitude vineyards of Orange, NSW

Bouquet | Dark cherry, spiced plum and red berries.

Palate | Dried herbs and fruitcake with 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. 

Vegan Friendly

Gold Medal | Top Gold & 95 Points - Cowra Wine Show 2018
Gold Medal - New South Wales Wine Awards 2018
Silver Medal & 92 Points - Australian Highlands Wine Show 2018
Silver Medal - Rutherglen Wine Show 2018
Bronze Medal - Orange Wine Show 2018
Bronze Medal - Australian Cool Climate Wine Show 2018

Vintage | Exceptional quality picked mid February.

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

Bouquet | Ripe plum and vanilla.

Palate | Blackberry and anise with elegant structure from oak maturation.

Alcohol | 13.4%

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.

Vegan Friendly

Gold Medal New South Wales Wine Awards 2018
Silver Medal & 93 Points Royal Melbourne Wine Awards 2018
Silver Medal & 90 Points Royal Queensland Wine Show 2018
Bronze Medal & 88 Points Cowra Wine Show 2018
Bronze Medal Hunter Valley Wine Show 2018

Vintage | Cool year, slow ripening, with grapes harvested mid March.

Vineyard | Cool climate, high altitude vineyards of Orange, NSW.

Bouquet | White peach, pear and citrus blossom aromas.

Palate | Rich, textural palate of stone fruit and roasted almonds from wild yeast fermentation in French oak puncheons. Extended lees contact and ageing in French oak for structured palate with a long, elegant finish.

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

Silver Medal & 87 Points International Organic Wine Awards 2018
4 / 5 Points Annual Winestate Magazine NSW Wine Show 2018
Bronze Medal New South Wales Wine Awards 2018
82 Points Australian Highlands Wine Show 2018

Vintage | Exceptional quality, picked mid to late January.

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

Bouquet | Fresh nectarine and lime zest.

Palate | Ripe stone fruit and citrus, rich, textural with notes of cereal.

Alcohol | 13.6%

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 pun cheons (500L) for 9 months, 30% new oak.

Vegan Friendly

Bronze Medal New South Wales Wine Awards 2018
3 / 5 Points Annual Winestate Magazine NSW Wine Show 2018