VINEYARD         Aspect: North   Trellis: VSP - 770 vines/acre       HARVEST         Date: 25 & 26 February & 1,5 &9 March 2006   Yield: 3.8 tonnes per hectacre   Total Crop: 8.0 tonnes   Clone: MV6 & 115   Sugar: 24.4 Brix   pH: 3.42   TA's: 8.4 g/litre       VINIFICATION         Pre-maceration: 4 days   Fermentation: Open vats, 6 days, wild yeast   Max temp: 32°C   Post Maceration: 6 days   Malo-Lactic: 100%   Barrel Age: 17 months, 30% virgin oak (Taransaud, St Martin & Gillet)   Final pH: 3.49   Final TA: 6.7 g/litre   Bottling Date: 20 October 2007   Number of Bottles: 7200 in BSN French Burgundy with Diam corks [47mm]   Alcohol: 14.0%

The pinot noir fruit was harvested as highly selected small parcels of fruit over a number of days [25 & 26 February 2006 and again on 1st, 5th and 9th March 2006. As usual, the fruit was subject to the scrutiny of our SWAT team [ie Sorters of Wine-grapes At the Table team] and these efforts at the sorting tables ensured the obsessive Quality Control traditions in the vineyard carried through into the winery.

The flavours of red cherries and raspberries combined with delicate floral aromas in the fresh fruit. The standard approach of pre-maceration for 5 days was followed by the wild yeast ferment which started of its own accord and ran its course over the ensuing 6 days reaching s peak temperature of 31oC. Following a post-maceration period of a further 6 days, the wine was racked off its skins and stored in 30% new French oak for 17 months [Taransaud, Sirugue and Gillet]. The wine presents as an inviting red/ruby colour with brilliant clarity. Fresh fruit aromas of raspberry and cherry mix with meaty savoury and earthy character. This is a very elegant wine with distinct fineness and only subtle nutty oak. Complexity and length with excellent tannin structure mirror the balanced acidity and enticing weight on the palate culminating in a clean finish. The wine is very approachable now – and should also benefit from cellaring for a number of years.

VINEYARD         Aspect: North   Trellis: VSP - 380 vines/acre       HARVEST         Date: 25 March 2006   Yield: 4.7 tonnes per hectare   Total Crop: 4.2 tons   Clone: 1654 and B4RC30   Sugar: 24.4 Brix   pH: 3.41   TA's: 7.8 g/litre       VINIFICATION         Pre-maceration: 5 days   Fermentation: Open vats, 7 days   Max temp: 32°C   Post Maceration: 4 days   Malo-Lactic: 100%   Barrel Age: 17 months, 25% virgin oak (Taransaud and Gillet)   Final pH: 3.40   Final TA: 6.7 g/litre   Bottling Date: 21 October 2007   Number of Bottles: 4200 in BSN French Burgundy with Diam corks [47mm]   Alcohol: 14.0%

As we are located in a cool climate region, our shiraz grapes ripen very slowly and late into autumn. This leads to a shiraz style that has enticing spice aromas and a palate that is elegant yet intense. Whilst a contrast to the bigger shiraz wines often associated with Australia, this is a wine that complements a range of food styles without dominating flavours

On harvest day, the bunches were de-stemmed such that the whole berries could then be macerated in the oozing shiraz juice for 5 days before the wild yeast kicked in and slowly fermented the must to dryness over the 7 days that followed. A period of 4 days maceration post fermentation assisted in gentle extraction of tannins before the wine was pressed off skins and transferred to 25% new oak barrels and an élevage of 17 months.

The 2006 vintage Shiraz “Col’s Block” maintains the style and tradition for this wine – you are greeted with white pepper, spice and red stone fruit plus hints of toasty character. The intense, rich and complex palate is seamless and the long and rounded finish is most satisfying. Whilst drink well now, you will be rewarded for cellar 10+ years.

VINEYARD         Aspect: North/Nort East   Trellis: VSP - 770 vines/acre   Soil Type: Friable / loam / clay       HARVEST         Date: 29 February 2008   Yield: 7.6 tonnes per hectare   Total Crop: 2.9 tonnes   Clone: D1V7   Sugar: 24.4 Brix   pH: 3.19   TA's: 7.9 g/litre       VINIFICATION         Fermentation: Virgin oak - Taransaud, Vosge, Minimum Toast & Tight Grain (half) & prior use french oak (half) for 16 days   Cultured Yeast: EC1118   Fermentation temperature: 15°C to 17°C   Malo-Lactic: 50% (approx)   Barrel maturation: 6 months   Final pH: 3.3   Final TA: 7.0 g/litre   Bottling Date: 18 October 2008   Alcohol: 14.0%

After a tiny harvest in 2007, the yield was back within the usual range for the harvest in 2008 – but with only 0.9 acres, there will always be only limited amounts of this wine. Pickers remarked that the they had never seen fruit so immaculate and Pinot Gris was harvested on 29 February 2008. The perfect weather ensured ripeness and outstanding natural acidity - we harvested at 24.4 Brix, total acidity [TA] of 7.9g/litre and pH of 3.19. The fruit showed intense citrus and melon flavours with an hints of tropical character. Vinification of all the wine took place in French oak [50% in new Taransaud oak from the Vosges forest with the rest in prior use French oak]. The wine was then matured in these barrels and on lees for 6 months.

The small crop of immaculate Pinot Gris that was left after removal of the hail damaged fruit was harvested on 2 March 2007 – only 1.3 tons picked from just under 1 acre. The warm dry weather ensured ripeness and we harvested at 23.5 Brix, total acidity [TA] of 6.5g/litre and pH of 3.43. The fruit showed intense pineapple and melon flavours with an underlying citrus character. Vinification of the wine took place mostly [75%] in Taransaud oak from the Vosges forest with the rest tank fermented [25%]. The wine was then matured on lees for 6 months.

The gift of perfect conditions throughout the lead up to vintage 2008 has resulted in the most amazing pinot gris we’ve had the pleasure of growing!  You are greeted with enticing aromas of tropical fruit & spice which mingle with fresh citrus. When tasted, the wine’s texture and mouth-feel is inviting and combines with a long rich palate culminating in a refreshing and balanced finish. Serving this Pinot Gris chilled (eg at 8oC to 10oC) will ensure enjoyment of the wine’s natural character. As has been seen consistently for this wine in earlier years, it is a wine best enjoyed with food – especially with Asian flavours of lemongrass, ginger and coriander.

VINEYARD         Aspect: North   Trellis: VSP - 550 vines/acre   Soil Type: Friable / loam / clay       HARVEST         Date: 8, 13 & 15 March 2008   Yield: 7.6 tonnes per hectare   Total Crop: 6.3 tonnes   Clone: I10D14 & D243   Sugar: 21.6 Brix   pH: 3.2   TA's: 8.2 g/litre       VINIFICATION         Fermentation: Open vats for 16 days   Max temp: 18°C   Final pH: 3.15   Final TA: 7.4 g/litre   Bottling Date: 18 October 2008   Number of Bottles: 5,100 in classical ACI Riesling with Stelvin closure   Alcohol: 12.8%

The fruit was picked in the second week of March 2008 with sugar levels at an average 21.6 Brix, and exceptional natural acidity - total acidity [TA] of 8.2g/litre and pH of 3.22. The bunches were quickly crushed/de-stemmed, basket pressed and the juice rapidly chilled [to 4oC, 2 days]. Fermentation was started in the clear juice and temperature carefully controlled (15oC to 18oC) throughout a very slow vinification over 16 days. This approach ensures the natural floral character carries through to the finished wine. .

The finished Riesling 2008 has maintained similar attributes to those seen in earlier vintages, though the ideal ripening conditions of the season has seen somewhat more elegance and flavours of pear and apple blending with citrus but retaining the bouquet of summer blossoms. As with earlier vintages, the wine shows minerality and finesse on the palate with a long, fresh, balanced and soft acid finish. Ideal for summer drinking or for cellaring for several years. .

VINEYARD         Aspect: North   Trellis: VSP - 550 vines/acre   Soil Type: Friable / loam / clay       HARVEST         Date: 28 February 20048   Yield: 5.5 tonnes per hectare   Total Crop: 1.1 tons   Clone: 115   Sugar: 23.1 Brix   pH: 3.43   TA's: 6.6 g/litre       VINIFICATION         Fermentation: Virgin oak [50%] - Tarnasaud, Vosge, MLT & TG & Open stainless steel tank [50%] for 16 days   Cultured yeast: EC1118   Fermentation temp: 18°C   Malo-lactic: 50% (approx)   Barrel maturation: 6 months   Final pH: 3.44   Final TA: 6.7 g/litre   Bottling Date: 18 October 20048   Number of Bottles: 1,100 in flint claret bottles with Stelvin closure   Alcohol: 13.6%

With such a rich harvest of abundant quality fine fruit, we couldn’t resist the temptation to produce a small quantity of wine that was a “transition” between styles. It's been 4 years since the last time we made any after all!

The ripe and luscious fruit used in making this wine was 23.1 Brix, TA of 6.6g/litre and a pH=3.4. It was handled in the same way as the Pinot Gris – with half fermented in new French oak barrels and 6 months maturation before blending with the rest of the wine that had been held in stainless steel tanks.

The wine has intense “pinot” and strawberry fruit character dominated by flavoursome dark berry and plum fruit. The influence of oak is very subtle in terms of taste but important in terms of texture. The structure and palate length is most inviting. Served chilled, the wine reveals layers of primary fruit flavours with elegance and appeal.