$100.00
Wine Region: Swan Valley
Colour: Deep red
Nose: Intense fruit aromas of plums, cherries and forest fruits. Maturation in French oak has also contributed subtle dark chocolate, vanilla and spice.
Palate: Full bodied, lush and rich concentrated berry fruit flavours. The tannins are soft and perfectly integrated in this fine wine. Serve with roast duck or spicy Sichuan dishes.
Wine Region: Swan Valley.
Nose: Vibrant aromas of Blackcurrant, Cherry and Plums.
Palate: Well balanced, mouth filling with velvety tannins. A complex wine with lifted dark fruit flavours, underlying spices, mocha notes and added structure from maturation in French oak barrels for 10 months. Serve with Spanish style dishes including marinated olives & Mushroom, Chorizo sausage and thinly carved jamon or cured ham.
Wine Region: Swan Valley and Perth Hills.
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
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.
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.
