Nose: A bouquet of aromas including blackcurrant and plummy fruits.
Palate: Mouth filling and well balanced. The palate exhibits flavours of cherry plum and elegant spiciness. Maturation in quality French oak has contributed to an integrated wine with velvety tannins and a long finish. Drink with a roasted spring lamb seasoned with garlic and rosemary!!
Wine Region: Swan Valley Wine Region. Nose: A complex bouquet of raspberry and dark forest fruits complemented by cinnamon and spice. Palate: A full bodied Shiraz produced from an excellent parcel of Shiraz off our property in the Swan Valley then matured in 100% new French Oak. Balanced and rich with sweet flavours of plum and dark chocolate. Ripe tannins with fine oak influence adds complexity and texture. Drink while celebrating and grilling a 500 gram Black Angus Bone in Rib Eye steak.
Wine Region: Swan Valley Nose: Violets supported by spicy oak. Palate: 100% Estate grown Petit Verdot. Concentrated blueberries flow onto the palate, maturation in quality French Oak has contributed excellent structure, firm tannins and long smooth finish. A 500 gram Black Angus Sirloin steak with mushroom sauce and grilled vegetables will match perfectly with this fine wine.
Nose: Intense aromas of raspberry and blackberry fruits. With a hint of cinnamon spice.
Palate: Full bodied with flavours of sweet raspberry, plum and subtle vanilla oak. A rich mid palate and soft, velvety tannins add great structure and a generous finish. Drink in front of a fire on a winter’s night with a selection of hard cheeses such as aged farmhouse Cheddar from England.
Nose: Lifted aromas of floral cherry, violets and briary notes with an underlying dusty complexity from French oak maturation.
Palate: The medium bodied palate is fine and well-structured with mouth filling dark fruit flavours along with chocolate and gravelly characters. The Merlot component makes the wine softer and fleshier, a perfect match with tomato based Italian dishes and deeply savoury tastes you find in roast chicken, mushroom and parmesan.