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 small bins. We allow a long cold soak until a wild ferment has started, 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.
A delicate aroma of freshly baked brioche, Leatherwood honey and sweet spices. Fine tight citrus acidity with a voluptuous palate of tropical fruits and pink grapefruit.
A mild creaminess gives the wine length and poise, the perfect compliment to seared Huon salmon with a side of roasted beetroot and hazelnut salad.
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.
A great fish wine or relax in our vineyard with a cheese platter.
Currently Australia’s most beloved white Sauvignon Blanc. A great season in 2017 for Sauvignon Blanc, a nice summer has given this wine aromas of passionfruit, herbaceous grassy notes with overtones of jasmine and green tea. On the palate, clean crisp and citrusy, jasmine nectar and so easy to drink – “Spring in a glass”.
Pair with Bruny Island Oysters, a Cheese Platter, or even Salmon.
Why Fumé, well why not; this lightly oaked Sauvignon Blanc is clean and crisp. With a pale yellow hue this wine has subtle Smokey aromas, giving way to vibrant grapefruit and gooseberries with vegetal flavours of roasted tomatoes and steamed asparagus. One week in new French oak Barriques gives the wine a fine soft vanilla/buttery mouth-feel and a spicy dry finish.Pair with oysters Kilpatrick, seafood chowder and fresh Tasmanian scallops.
How aromatic is this wine? Floral aromas of rosé-petal, elderflower with hints of Lychee and ginger, a lovely clean vibrant medium bodied wine with a great balance between acid and a touch of sweetness. Spicy in the pallet, it shows flavours of peach, pink lady apples and hint of pear and jasmine tea.
Pair with smoked Salmon, spicy food or your favourite strong cheese.
Typical riesling bouquet, fresh, bright aromatics of orange and lime zest, honey suckle and ginger. The nicely rounded palate gives you honey straight up with hints of nashi pear, pineapple, nectarine, fruit salad yummy yummy!!!!! A nice balance between acid and sugar creates a smooth mouthfeel with a well balanced finish. This wine is a treat with anything spicy, our Bruny Island Tasting platter or a cheese platter.
Hard to tame this one, so just best to give in gracefully. For something completely different try this sweet sauvy, it has wonderful OTT aromatics of apricot jam and elderflower. A very nice middle palate structure, with a great big lengthy finish. No holds barred with this one, melon, pear with a little passionfruit.
Food pairings with this classic SSB, Cheesecake, fruit salad or live on the edge and have with a Thai fish curry!!
Bright ruby red colour, spicy aroma, vanilla and toffee apple. On the palate delicate cherry fruit overlaying some roasted beetroot, spices including, star anaise, cinnamon, nutmeg and a finely balanced layer of tannin.
The oak and fruit combining well tozgether to give this wine depth, length and finish. This wine would be a great match with seared wallaby, lamb, smoked chicken, Bruny Island Tasting platter or just enjoy with your favourite cheese.
Oh, growing Pinot Noir is so much fun!! Different vintages can dish out such diverse styles when taking into consideration the terroir of our vineyard. Deep rich ruby red, quite savoury on the bouquet, mushroom, deep plum and hints of chocolate. On the palate straight up blackcurrant, cherry pith, vanilla, hints of allspice, chocolate, soft ripe berry flavours, black pepper, all coming together in an elegant well balanced style. Matured in French oak for 8 months. This quite full bodied Pinot Noir will reward those who choose to cellar.
Match this wine with our Island tasting platter, salmon, lamb and the list goes on and on.