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2013

Reasonable winter rainfall set the vineyard up for a good start with even budburst in all varieties. As the season progressed it became apparent that rainfall was likely to be scarce, and by flowering in December we had in place our dry season strategy. This is designed to keep the soil cool under the vines, there-by reducing vine stress, and encouraging longer than normal grasses to grow mid-row, reducing moisture loss.

As vintage approached I heard many comments about the early season, up to two weeks ahead in some vineyards, and was interested in the potential timing of our harvest. As it turned out, our Pinot (the first one to be picked) came in on exactly the same day as last year. It was close to the same for all other varieties, the exception being Cabernet Sauvignon, which just needed a bit of hang time to broaden its flavours.

Andrew Smith - Vineyard Manager

Chardonnay 2013

92+ Points 93/100 Ben Thomas – The Vine - Weekly Magazine - August 2016 "Aromas of peaches and grilled nuts, with a zesty citrus kick, really gets the saliva going in the anticipation of the first sip…"

92/100 Andrew Graham – Australian Wine Review – July 2016 "…alcohol/acidity balance looks solid, entirely drinkable…"

4 Stars – Winestate Magazine - Aug/Sept 2016

This Chardonnay is made up of 5 clones and was hand harvested and whole bunch pressed. And a mixture of wild and cultivated yeast was used in this 100% barrel fermented wine. 30% new French oak was used and it was matured for 12 months. After maturation this wine was blended, lightly fined, filtered and bottled.

This Chardonnay is pale straw green in colour with grapefruit, melon and yellow peach fruit characters and a hint of roasted cashew nuts. It displays a focused, long palate with grapefruit and citrus flavours, toasty oak and a delicate almond finish. Enjoy now, or cellar for five to ten years.

Alc 14%
Winemaker Mario Marson

$AU 45.00

Pinot Noir 2013

This Pinot Noir is a mixture of 4 clones and was hand-picked. Most of this fruit was destemmed and the whole berries were fermented with a range of indigenous and cultivated yeasts. A portion of this fruit was whole bunch fermented in an open tank with a cultured yeast. These batches have been matured separately in 30% new French oak. This wine has been matured for 12 months in French oak barriques. Then blended, lightly filtered and bottled.

Red garnet in colour, this Pinot Noir exhibits an intense, attractive nose of black fruit black cherry and black currant with a hint of vanilla and toasted oak. The palate of this rich and powerful wine has dark cherry and fruit characters with flavours of cocoa bean and vanilla brûlée. It has a long smooth tannin finish. Enjoy now or cellar for up to ten years.

Alc 13.5%
Winemaker Mario Marson

$AU 45.00

Cabernets 2013

92+ Points Gary Walsh – Winefront - "Perfume, red and black fruits, tobacco and cedar oak. Medium bodied, blackcurrant and tobacco flavours, clean acidity, slightly loose knit grainy tannin, pleasing mouth-perfume, and a nice long savoury finish. Classic Yarra Cabernets".

This blend of Cabernets were harvested and processed separately. The blend consists of the following varieties; Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. Hand-picked, destemmed and crushed this wine was fermented in a mixture of closed open and wooden tanks. A mixture of wild and cultured yeasts have been used. These wines undergo a mixture of pump-overs, hand plunging and delastage. The wine is matured in French oak barriques for 18 months of which 30% are new. After maturation the wine is racked, blended, lightly filtered and bottled.

A blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot, this wine takes inspiration from the traditional Bordeaux style. It has a dark red colour and displays opulent aromas of blueberries, raspberries, a hint of violets, sweet vanilla and complex all spice characters. The palate is elegant and rich with a core of raspberries, blueberries and fruit sweetness with an alluring, silky and long tannin finish. Drink now or cellar for ten to twenty years.

Alc 13%
Winemaker Mario Marson

$AU 45.00

Heathcote Shiraz 2013

92/100 Andrew Graham - Australian Wine Review "The tannins and length here are pretty clever, the dark fruit rich and savoury, the oak just adding layers to the palate, the finish long and fine..."

95 Points James Halliday Wine Companion 2017 “Liquorice, clove, spice and other dried dark-fruit aromas and flavours give the wine remarkable depth and concentration on the medium to full bodied palate"

This Shiraz was made with selected grapes from the renowned Heathcote region in Central Victoria. Hand-picked, destemmed and crushed and fermented in open top tanks with a mixture of wild and cultured yeasts. It has been matured in French oak barriques for 15 months of which 30% was new oak, then blended, lightly filtered and bottled.

The 2013 Shiraz is deep red in colour with blue tinges and displays rich aromas of dark fruits, blackberry, black currant, nutmeg and toasted clove spice on the nose. The palate exhibits intense fruit characters of blackberry and black currant with toasted clove spice and a long smooth tannin finish. It can be enjoyed now or cellared for ten to twenty years.

Alc 14.5%
Winemaker Mario Marson

$AU 45.00

2012

Chardonnay 2012

Tasting note

This Chardonnay is matured in French oak casks for 12 months. It is pale straw-green in colour and has aromas of white stone fruit, grapefruit and cashews with a touch of struck match. It displays good acidity, fruit complexity and length complemented by barrel ferment oak characters.

Growing season

Another wet start to the season, which certainly kept everyone on their toes with the possibility of a repeat season to 2011 looming. Once flowering was completed, the rain backed away leaving a mild, dry lead in to harvest. Its often the period from the start of January that can make or break a season, from a quality perspective, with the potential for heatwaves (2009) and floods (2011) ever present. 2012 was ideal, giving sublime Chardonnay, richly coloured Pinot Noir and complex, beautifully structured Cabernet Sauvignon.

Winemaking

The fruit was hand harvested and was then whole bunch pressed with SO2 added. The juice was cold settled for 24 hours and racked with the incorporation of lees. Selected yeast was added and the juice was transferred to French oak barriques, of which 30% were new. The fermentation lasted 15 days and was matured without MLF. It was racked in late February 2013 and kept on lees for 12 months, then filtered and bottled.

$AU 45.00

Region Yarra Valley
Block 6
Clones 76, 95, 96, 277 and Mendoza
Alc 12.5%
Soil Duplex Silurian - silty clay loam
Winemaker Mario Marson
Viticulturist Andrew Smith

Pinot Noir 2012

Tasting note

This Pinot Noir is matured in French oak casks for 12 months. This wine is crimson in colour with aromas of red berries and dried herbs. These flavours carry through on the palate with well-integrated French oak and a long finish.

Growing season

Another wet start to the season, which certainly kept everyone on their toes with the possibility of a repeat season to 2011 looming. Once flowering was completed, the rain backed away leaving a mild, dry lead in to harvest. Its often the period from the start of January that can make or break a season, from a quality perspective, with the potential for heatwaves (2009) and floods (2011) ever present. 2012 was ideal, giving sublime Chardonnay, richly coloured Pinot Noir and complex, beautifully structured Cabernet Sauvignon.

Winemaking

The fruit was destemmed with a small addition of SO2. It was then transferred into variable capacity tanks where it was inoculated with selected yeasts. Skin management techniques of pump over and hand plunging were employed. The fruit was pressed, settled and transferred to selected French oak barriques. It underwent malo-lactic fermentation in barriques. It was matured in this oak, 30% new, for 12 months. The wine was then blended, lightly filtered and bottled.

$AU 45.00

Region Yarra Valley
Block 2, 3 and 4
Clones MV6, 777, Pommard
Alc 13.0%
Soil Duplex Silurian - silty clay loam
Winemaker Mario Marson
Viticulturist Andrew Smith

Cabernets 2012

Tasting note

This Cabernets is a blend of 83% Cabernet Sauvignon, 14% Merlot, 0.5% Cabernet Franc, 2%, Malbec and 0.5% Petit Verdot. It is matured in French oak casks for 18 months. This wine is dark crimson in colour and is laced with red and black fruits and quality French oak. Its medium-bodied, elegant palate exhibits cassis and redcurrant fruit and has fine tannins and an integrated oak finish.

Growing season

Another wet start to the season, which certainly kept everyone on their toes with the possibility of a repeat season to 2011 looming. Once flowering was completed, the rain backed away leaving a mild, dry lead in to harvest. Its often the period from the start of January that can make or break a season, from a quality perspective, with the potential for heatwaves (2009) and floods (2011) ever present. 2012 was ideal, giving sublime Chardonnay, richly coloured Pinot Noir and complex, beautifully structured Cabernet Sauvignon.

Winemaking

This wine is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot, with each variety fermented separately.The fruit was destemmed and crushed with a small addition of SO2. Selected yeasts were added. Fermentation techniques of pump over, hand plunging and rack and return were employed. The wine was pressed and transferred to selected French barriques, 30% new, where it underwent malo-lactic fermentation. The wine was matured in oak for 18 months. It was then blended and remained in tank before being lightly filtered and bottled.

$AU 45.00

Region Yarra Valley
Block 1, 4, 5 and 7
Varieties Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot
Alc 13.0%
Soil Duplex Silurian - silty clay loam
Winemaker Mario Marson
Viticulturist Andrew Smith

Heathcote Shiraz 2012

Tasting note

This Shiraz was made from selected grapes from the renowned Heathcote region in central Victoria. It is matured in French oak casks for 15 months. This wine has a deep hue and displays a bouquet of intense black fruits, licorice, dark chocolate and pepper spice. This rich Shiraz, with its intense mouthfeel, has black fruit flavours complexed by tar and licorice and persistent fine oak tannins.

Growing season

Another wet start to the season, which certainly kept everyone on their toes with the possibility of a repeat season to 2011 looming. Once flowering was completed, the rain backed away leaving a mild, dry lead in to harvest. Its often the period from the start of January that can make or break a season, from a quality perspective, with the potential for heatwaves (2009) and floods (2011) ever present. 2012 was ideal, giving sublime Chardonnay, richly coloured Pinot Noir and complex, beautifully structured Cabernet Sauvignon.

Winemaking

This fruit was grown in the renowned Heathcote region of Victoria by viticulturalist Ian Rathjen. The fruit was destemmed and crushed with a small addition of SO2. It was chilled for two days and then selected yeasts were added. Fermentation techniques of pump over, hand plunging and rack and return were employed. After pressing, the wine was transferred to selected French oak barriques of which 30% were new. The wine was aged for 15 months and then blended, lightly filtered and bottled.

$AU 45.00

Region Heathcote
Block 7 Bernie and Sue
Clones Mount Ida and PT23
Alc 14.5%
Soil Cambrian, clay loam
Winemaker Mario Marson
Viticulturist Ian Rathjen
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