White Wine Making:
We hand pick everything, pressing immediately for freshness and delicacy and then fermenting cool to preserve varietal aromatics. The Chardonnay has a barrel ferment adding subtle palate texture and ensuring the oak is integrated seamlessly into the wine. All our whites show the advantages of successful cool climate grape growing, often against the elements! Delicate yet powerful aromatics and that delicious balancing strand of natural fruit acidity; Zingy, minerally but finishing clean and soft. Perfect food wines;
2016 Unwooded Chardonnay
Simply delicious wine!! Aromatics mellowing from flash, brash youth into a perfumed nose with hints of lemon/lime, granny smith apple and honeysuckle. Palate has satisfying mouth feel and texture with the most mouth-watering
long-lasting nashi pear and honeydew melon acidity, balancing the soft and clean finish to perfection.
Perfect fish wine or relax in our vineyard with a cheese platter.
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Brilliantly handled oak, adding subtle spice and aromatics to a true cool climate Chardonnay.
Nutmeg, vanilla pod with a beautiful apricot kernel. Classic cool climate palate, subtle texture with
tannin on the finish and a delicious spine of mineral acidity. Mmmmmm!! Great match with Salmon, Seafood Chowder, Bruny Island Tasting Platter, Salmon, Trio of Dips or our fish of the day.
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2016 Sauvignon Blanc
Tricky variety this one, beloved by customers, often frowned on by winemakers as they struggle to tame the aromatics and achieve more balance on the palate. Still its worth it in the end as you can see. A nice consistent summer has created aromas of passionfruit, herbaceous grassy notes and elegant hints of gooseberry. What is on the nose is what you get on the palate, lively flavours of gooseberry and passionfruit with a mild grapefruit finish.
Pair with Bruny Island Oysters, oysters and more oysters, or maybe a Cheese Platter, or Salmon.
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2016 Fume Blanc
Just one week in new French oak barrels has tamed this Sauvignon Blanc.
The subtle oak treatment was just enough to give this wine a soft lengthy nutty, buttery finish, while taming the acidity and making it a better food wine. Mouthwatering minerality, nashi pear, grapefruit and lime zest.
Great with salmon, fish of the day, Bruny Island Tasting platter and our vegetarian dishes.
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2016 FGR Sauvignon Blanc
Hard to tame this one, so just best to give in gracefully. The wonderful OTT aromatics of apricot jam
and elderflower are prominent. A very nice middle palate structure with great sugar and acid balance,
refreshing with a big lengthy finish. No holds barred with this one, honeydew melon,
fruit salad, yummy, yummy!!
Food pairings with this classic FGR, Cheesecake, fruit salad or live on the edge and have with a Thai fish curry!
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Red Wine Making:
As our vineyard has matured and our relationship and knowledge of these vines grows with each vintage, we have settled on a distinct house style of wine making. Hand picking, is followed by immediate crushing and destemming into bins. We allow a long cold soak until a wild ferment begins, at which point we then inoculate with a Pinot yeast to ensure we carry the ferment through to finish, in the difficult seasonal conditions in this farthest south vineyard. After pressing, each wine goes through a prolonged malo lactic secondary fermentation in winter finishing with the warmer Spring conditions. Typically there is 9 months in French oak with approx 15% new and the rest 2nd-4th year use, giving a lovely balance and texture of new oak aromatics and spice and the gentler older oak tannins.
2014 Pinot Noir
Some complex wine making, has given this wine added layers from skilful oak maturation,
spending 9 months in French Oak, 15% being new oak.
Delicate summer fruit jam aromas, caramel, earthy and cinnamon oak spice. A finely balanced layer of tannin on the palate with raspberry jam, liquorice overlaying a hint of all-spice and white pepper;
Fruit and Oak treatment combining to give this wine depth, length and substance,
Great with game meat kransky, wallaby, salmon and lamb or try it with our Bruny Island Tasting Platter.
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2015 Reserve Pinot Noir
What a year for Pinot Noir?!? One of those cool climate, cool summers again!! (What summer?)
Such a season dishes out low yields, which lends itself to a wonderful island grown gutsy Pinot.
Blackcurrents and strawberries are with a hint of pepper and the nine months in French Oak (15% new oak)
has pushed this wine to its next level. Nice length on the palate with a caramelly smooth finish. It’s predominently purple hue has great depth and oomph!
What a classic Pinot, this wine will reward those who choose to cellar.
Matched awesomely with Bruny Island Lamb or Beef, or anything else on the menu infact!
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2013 Captain’s Pinot Noir
And of course, if you do grow some fabulously delicate yet concentrated fruit in the furthest Southern vineyard of the furthest Southern wine region then why not go the whole hog and treat it very seriously. With 18 months in French Oak this pinot has jumped into some complex and layered secondary aromatics. Spend time with this wine. The nose opens slowly; some earth, cedar and spice underlying the primary fruit. A beautifully layered palate, just reaching some weight and complexity. Now changing into a more earthy and interesting middle state the Captain’s will compliment, pork rillettes, pork sausages, or any red meat dish.
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Who said you can’t grow Merlot in a cool climate!? The fruit for this wine was sourced from the Coal Valley region and meticulously made on site in our winery. A very long malolactic fermentation has meant this wine has spent 16 months in French Oak. WOW this has made a cracker of a wine, weighty, complex, distinct cherry and dark chocolate on the nose. On the palate there are hints strawberry, caramel and a lingering nutty finish. Solid AS!!
Sample with our Beef or Woolley Jumper Burger, actually just a great MEAT wine, or be daring and have it with one of our lovely desserts.