Niche Pinot Noir 2016

Fruit was destemmed and crushed to small static fermenters, where the focus was on retaining fruit freshness. Extraction during fermentation on skins was monitored to ensure gentle yet thorough extraction of colour and varietal flavour, within a framework of soft, fine tannin structure. After pressing off skins, the individual parcels were kept separate to preserve their character and personality, and provide a range of blending options to provide a soft, easy drinking fruit driven style without oak influence.

Headlines Shiraz 2015

Headlines Wines are all about enjoying a glass (or two) while catching up with friends; chatting, discussing, laughing and swapping stories and breaking gossip from the past month! These wines are fresh, crisp and clean - perfect for all occasions and is a true example of what our wine making philosophy is about.

Bare Necessities Cabernet Sauvignon 2015

The grapes for this wine were picked in the early hours of the morning to ensure temperatures were as cool as possible. Crushed to rotary fermenters the grapes were then allowed to macerate for 2 days before inoculation and fermentation. Pressed off skins 7 days later and allowed to go through the second malolactic fermentation. The wine has then had minimal handling prior to filtration for bottling.

The Darrell Victorian Cabernet Sauvignon 2015

Sourced from premium vineyards across Victoria’s premium viticultural sub regions. The fruit was crushed then underwent cold macerating. Fermented in open top fermenters with regular pump over’s to extract both colour and tannin. Following another week of maceration the dry free run is drained to tank. The skins are then pressed and the pressings transferred to the same tank, the wine is then racked with select parcels going into barrel. The wine is aged in older oak then bottled after maturation with minimal fining and filtration.