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White wine

1. La Bossa Sauvignon Blanc 2013



Region
96% Riverina, 4% King Valley

Appearance
Straw with green hues.

Bouquet
Aromas of passionfruit and green apple.

Palate
Tropical soft and round with just enough acidity to keep palate fresh and lively.

Suggested Cuisine
Spicy san choy bow or scallops with ginger, chilli and lime.

General Characteristics
Dry / Medium Bodied

Cellaring
This wine will develop in the bottle over the next two to three years.

Vintage Conditions
2013 saw low rainfall in spring with January being quite dry and warm. The dry weather allowed
fruit to reach optimum ripeness with good balance of acidity and flavour. Some light showers fell
in late February which helped to freshen the fruit but not enough for disease to take hold.
Vintage started later than 2012 but finished with a flurry, with all whites and reds harvested by
the end of March.

Winemaking
96% of the fruit is from River Regions which give generosity of flavours. 4% is King Valley
Sauvignon to give the wine some more punch and structure to the palate. Wine making
techniques included fermentation at elevated temperatures and fermentation with solids. These
techniques improve texture and softness without sacrificing varietal expression.

Wine Analysis
Alc/Vol: 11.50% pH: 3.31 TA: 6.8
2. Sacred Hill Traminer Riesling 2013

Region
Riverina

Appearance
Pale straw.

Bouquet
Lifted perfumed aromatics of musk, spice and ripened citrus.

Palate
A generous and balanced palate of sweet rosewater and Turkish Delight complemented by the
crisp acid Riesling component adding a citrus lift to the finish.

Suggested Cuisine
Spicy pork buns or if youre adventurous, venison salad with Thai herbs.


General Characteristics
Medium Sweet / Medium Bodied

Cellaring
Drink whilst showing its youthful fruity flavours however, it can be cellared for up to two years.

Vintage Conditions
2013 saw low rainfall in Spring with January being quite dry and warm. The dry weather
allowed fruit to reach optimum ripeness with good balance of acidity and flavour. Some light
showers fell in late February which help to freshen the fruit but not enough for disease to take
hold. Vintage started later than 2012 but finished with a flurry with all whites and reds harvested
by the end of March. Quality is above average.

Winemaking
Selected parcels of Traminer and Riesling were chosen for their varietal characteristics to
enhance the flavour profile for this wine. With the Traminer we are looking for spicy musk,
floral and rose petal flavours to combine with the floral and citrus flavours of the Riesling.
Enlisting specific yeast strains to highlight varietal characteristics, individual parcels were
fermented separately and temperature controlled for up to 14 days. Blending, clarification,
stabilisation and final filtration occurring post fermentation prior to bottling.

Wine Analysis
Alc/Vol: 12.5 % pH: 3.25 TA: 6.3 g/L
3. Emeri Moscato

Region
Australia

Appearance
Bright golden
Bouquet
Aromas of fresh fruits

Palate
Velvety and full with a persistent bead and fresh finish
Winemaking
We select fruit from vines with generous canopies allowing natural fruit ripening. The fruit is
picked and gently pressed and the juice allowed to settle naturally before being filtered. The
wine is cold fermented to retain fresh fruit characters.
Wine Analysis
Alc/Vol : 8.0 % pH : 3.30 TA : 5.75 g/L

Cellaring
Enjoy now

Suggested Cuisine
The perfect aperitif on its own or enjoy with fresh fruits or seafood

General Characteristics
Medium Sweet Light Bodied
4. Gulf Station Pinot Grigio 2012

Region
Yarra Valley

Appearance
Youthful straw with a lively green hue.

Bouquet
Gentle perfumed aromatics of citrus and pear with some faint muscat like characters.
Palate
Refreshing palate showing varietal spice and delicacy. Textured flavours balanced by racey
mineral acidity.

Suggested Cuisine
Grilled Tuna or pasta with pesto.

General Characteristics
Dry / Light Bodied

Vintage Conditions
A generally cool growing season with good rainfall which particularly suited the aromatic
varieties.

Winemaking
Pinot Grigio is sourced both from our Yarra Estate vineyard as well as well as from the upper
Yarra Valley. Fruit is hand picked and whole bunch pressed. The
juice is roughly racked to both tank and cask. The cask components are stirred
and topped fortnightly for six weeks before blending with the tank portion.

Wine Analysis
Alc/Vol : 12.5% pH : 3.23 TA : 5.7g/L

Cellaring
Enjoy now or cellar for up to two years.
5. Coopers Crossing Semillon Chardonnay 2011

Vintage Conditions
2011 was a very difficult vintage with some of the largest rainfalls recorded in a growing season.
However, the summer ripening period was cooler because of this rainfall.
This led to long ripening periods and great flavour and acid balance, rarely seen in the Riverina
region.

Winemaking
Premium parcels of local fruit were picked at peak flavour ripeness showing
concentrated varietal characters. Fruit was picked in the cool of the night and gently pressed,
naturally settled and racked to fermentation.
Fermentation in stainless steel was combined with fermentation on French and American oak to
add complexity and palate definition. The majority of the wine spent time on yeast lees with
stirring to build mid palate weight and texture.

Wine Analysis
Alc/Vol : 12.5% pH : 3.26 TA : 6.21 g/L

Cellaring
This wine is made for immediate consumption however can be cellared for up to two years.

Suggested Cuisine
Oysters, seafood or grilled chicken.

General Characteristics
Medium Dry Medium Bodied
RED WINE
1. BellaRiva Sangiovese 2012

Product & Vintage: 2012 BellaRiva Sangiovese

Region: King Valley.


Winestyle: This wine is more about style than variety. It is meant to be bright, rustic, savoury,
interesting and above all, delicious.

Varieties: Sangiovese. Native to Italy. In Australia, very suited to the King Valley as well as the
more maritime climates.

Vineyard: In 1994, the De Bortoli family planted the BellaRiva vineyard on the King River at
the base of the Victorian snowfields. The vineyard is planted on sandstone and shale deposits
washed down by the river over time. It is planted with Pinot Grigio, Vermentino, Sangiovese,
Merlot, Tempranillo and Moscato Giallo as well as some more traditional varieties.

Tasting Note: Medium red. Rustic earthy aromas, bright red fruits, dark chocolate. Plump,
slightly savoury palate with good texture and length.

Vintage Conditions: In 2012 we experienced a moderate growing season with timely rainfall.
Savage crop thinning was required to ensure perfect fruit.

Winemaking: Fruit is hand picked and fermented in 15T static fermenters for 10 - 12 days. The
fruit is then pressed, settled and partially matured in French oak casks for 10 months before
bottling. Some wine is retained in tanks for freshness.

Wine Analysis: Alc 13.5%, pH 3.60, TA 5.7

Cellaring: Enjoy now or cellar for three to four years.

Suggested Cuisine: Chargrilled rib-eye
2. Windy Peak Cabernet Merlot 2012

Region
Yarra Valley

Appearance
Bright crimson with purple hues.

Bouquet
Lifted, fragrant blackberry-like fruits with dark chocolate and hints of cedar.

Palate
Rich, full fruit palate with fine integrated tannins and subtle oak.

Vintage Conditions
A warm, dry growing season and balanced crops resulted in a finely textured, rich flavoured
blend.

Winemaking
Fruit is sourced from carefully selected parcels of Cabernet Sauvignon and Merlot grown in the
Yarra Valley. Fruit is harvested at 12.5-13.5 Baume to achieve a balance of fruit freshness,
structure and ripeness. A very good season for Merlot. Grapes are destemmed and crushed into
both static and rotary fermenters. The resultant must is then fermented for up to two weeks in
skins prior to pressing and racking to barrel.

Wine Analysis
Alc/Vol: 13.0% pH: 3.49 TA: 5.7g/L

Cellaring
Although made for immediate enjoyment, this wine may be cellared for three to five years.

Suggested Cuisine
Braised meats, hearty pasta and always terrific with cheese.

General Characteristics
Dry Medium Bodied
3. Melba Lucia 2010

Region
Yarra Valley

Appearance
Vibrant mid red with some garnet edges.

Bouquet
Fragrant leafy characters with dark chocolate, red fruits, spice and herb.

Palate
Medium weight, slightly savoury palate with fine integrated tannins, a touch of undergrowth and
prominent rusticity.

Suggested Cuisine
Gourmet pizza or gnocchi with hare ragu.

General Characteristics
Dry / Medium Bodied

Cellaring
Five to fifteen years in good cellaring conditions.

Vintage Conditions
The 2009 2010 growing season saw our earliest budburst for sometime. Timely rainfall in early
summer gave the vineyard some relief from a dry winter and spring. Conditions for ripening
were ideal with warm days and cool nights. The fruit was hand picked in the cool of the morning.


Winemaking
Cabernet Sauvignon was planted in1990 and the Sangiovese in 2003. Cabernet is cane pruned
and later shoot thinned to 18 bunches per vine. Sangiovese with higher planting density is pruned
to six bunches per vine. Yarra Valley soils are quite old and weathered and often lack natural
tannin that typical clarets have in abundance. Sangiovese is included in the blend to give some
natural tannin and savouriness. Fruit is destemmed, partially crushed and tipped into closed 14
tonne fermenters. The fruit undergoes natural fermentation and once fermenting, is kept at a
minimum of 25C and kept on skins for roughly 30 days. The wine is pressed, settled overnight
and gravity filled to new and used casks where it matures at 16C for 14 months.

Wine Analysis
Alc/Vol: 13.0% pH: 3.57 TA: 5.8g/L
4. Sacred Hill Cabernet Merlot 2012

Region
South Eastern Australia.

Appearance
Vibrant purple with deep crimson hues.

Bouquet
Perfumed bouquet of cassis and blackberries with hints of milk chocolate.

Palate
The soft medium bodied wine shows layers of plum, cherry and black currant leaf, enhanced by
the soft supple tannins and touches of chocolate oak.

Suggested Cuisine
Hearty pasta dishes or barbecued red meats.


General Characteristics
Dry / Medium Bodied

Vintage Conditions
A mild summer with a long ripening period and lower yields resulted in good natural acidity and
some of the best varietal flavours seen for many years.

Winemaking
Cabernet Sauvignon and Merlot vineyards were selected and monitored to be able to select the
fruit that exhibited the ripe black fruit characters with balanced sugar ripeness. Fermentation at
warmer temperatures of 20-22C for five to seven days to optimise the extraction of desirable
flavour and colour whilst retaining a soft tannin structure.

Wine Analysis
Alc/Vol: 13.50% pH: 3.54 TA: 6.43 g/L

Cellaring
Enjoy now or cellar up to three years.
5. Hunter Valley Shiraz 2011

Region
Hunter Valley.

Appearance
Dark medium red with garnet hues.


Bouquet
Dark fruits, dried herb and a earthy complex.

Palate
Serious detailed Shiraz with plum, black cherry and dried spice. Textural, dark chocolate and fine tannin.

Suggested Cuisine
Pasta with rich tomato sauce.

General Characteristics
Dry / Medium Bodied

Vintage Conditions
A late start to Spring and a cool November and December lead to a lovely lead up to the vintage. Ten
days of above average warm weather in January helped ripen fruit perfectly. Picking began in the third
week of February.

Winemaking
Fruit is picked in the cool of the morning and gently de-stemmed and cold macerated for three days. The
ferment is allowed to proceed with Indigenous yeast to enhance complexity and texture. Total
maceration time is 20 days
before pressing, settling and racking to cask for 12 months.

Wine Analysis
Alc/Vol : 13.5 % pH : 3.54 TA : 6.6
Cellaring
Enjoy now or cellar up to five years plus.