RESERVE WINES

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 | 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.

Vegan-Friendly

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.

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.

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

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.

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.

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

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.

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.

Vegan-Friendly

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 | 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

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 | 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

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 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 | Cool year, slow ripening, with grapes harvested mid-March

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

Bouquet | Dark cherry, spiced plum and red berry aromas with hints of cedar.

Palate | Soft plum, dried herbs and ripe red fruit characters, complemented by soft tannins.

Alcohol | 14,9% Alc/Vol

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

Awards | Gold Medal & 90 Points – International Organic Wine Awards 2017;

Silver Medal – Cowra Wine Show 2017; Bronze Medal – New South Wales Wine Awards 2017; Bronze Medal – National Cool Climate Wine Show 2017

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°