The project to create an " Reserve" Shiraz began in 1999 - the basic goal was to create a wine that displayed most of the traditional characters that made Mudgee unique (such as grip and structure) but also conformed with more modern tastes.

1999 was a great year to start with the vintage heralding the end of several drought vintages and the start of cooler ones.

Ideal growing conditions continued through Christmas with well-balanced vine canopies and low yields. A section of the Shiraz vineyard was identified as having the potential for the high quality necessary for " Reserve". This section was fruit-thinned 5 tonnes per hectare prior to veraison. A long slow ripening period saw excellent fruit maturity, with grapes picked on April 2, two weeks later than normal.

The sugar ripeness was 13.1 Be, with acid levels at 6.0 grams and a pH of 3.65.

The grapes were fermented in "Potter" fermenters and kept on skins for 4 weeks after the completion of primary ferment. This extended skin contact Ð which enabled maximum extraction of the fine tannins typical of Mudgee red wines - was critical to the wines final structure and will aid the longevity of this wine.

The wine is full bodied with chocolate/mocha, cherry characters on the nose typical of Mudgee Shiraz. The palate is reminiscent of traditional Mudgee red wines with massive grip a feature of the wine. Tannins are very fine and ensure a long palate. Great with a traditional Mudgee rabbit stew, this wine will age for 10 years-plus.

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