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
2018 Reserve Hunter Verdelho
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.
2018 Reserve Orange Cabernet Sauvignon
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