Rock Ferry Cawtes Cave Central Otago Pinot Noir 2014

Our aim is best summed up by ‘fine wine begins with the vine’. Our approach is through organic viticulture where we strive for balance in the vineyard. This ultimately provides grapes that are a reflection of our particular site. The grapes were hand harvested, 90% destemmed and cold soaked in open top fermenters for a week prior to fermentation with the indigenous yeast. After fermentation the wines were transferred to a mixture of new and seasoned French oak for malolactic fermentation, and maturation on full lees for 12 months, before blending and egg white fining.

The vineyard is situated in the historic region of Bendigo not far from the gold mines of yesteryear. Planted on colluvium fans the vineyard is named after an old trig station on a hilltop in the middle of the site.

Sieur d Arques Cremant De Limoux Brut

Blend 70 Chardonnay 20 Chenin 10 Mauzac. Exclusively hand-picked of selective grapes. First fermentation in vats with temperature control to develop the palette of aromas, then 2nd fermentation the prise de mousse takes place slowly in the bottle. Ageing on laths during a minimum of 15 months.

Wicks Estate Tom & Mitch Adelaide Hills Shiraz Cabernet 2013

The 2013 vintage presented very favourable growing conditions throughout, with few extremes and generally warm, dry conditions. Whilst the day time temperatures were slightly higher than average, the nights remained cool and this was reflected in the high quality of the red fruit in particular. Vibrant flavours evident when sampling in the vineyard carried through to the resulting wines with great natural acidity balanced against the rich bright flavours and the spicy fruit backdrop, indicative of the wines’ cool climate origins. 

The Shiraz and Cabernet were both harvested over three days in April providing us with a spread of ripeness throughout the blocks. Once in the winery it was fermented in separate batches, ranging in size from two to ten tonnes, with a range of techniques employed to further increase blending options and complexity in the finished wine. Individual parcels were subjected to a range of processing techniques, with various yeast strains and cap management strategies employed.

Empereur AOC Bordeaux Rouge 2015

Done separately by vines and thermo-regulated. Maceration of the grape skins in the juice continues a few days after the end of the alcoholic fermentation at an elevated temperature about 35°C.  This treatment enriches the wine structure by increasing the extraction of tannins contained in the skin. 

Blend - Merlot 50% & Cabernet Sauvignon 50% 

The Daisy Victorian Sparkling Nv

Select parcels of fruit were sourced from premium vineyards across Victoria’s premium viticultural sub regions.. Selected grapes were harvested early in the season and fermented using a neutral yeast at low temperatures to assist in retaining the rich fruit flavours. Regular lees stirring at weekly intervals was undertaken to increase complexity and palate weight. After heat and cold stabilization, the base wine was then bottled under pressure to produce a wonderful rich complex style of sparkling.

Rock Ferry Estate Grown Organic Marlborough Sauvignon Blanc 2014

The 2014 vintage began with ideal winegrowing conditions. Warm spring weather promoted strong early vine growth, and flowering at the end of spring saw a perfect fruit set. Summer and autumn continued with the warm and relatively dry weather leading to an early harvest in ideal conditions. But everything changed on the 8th April when the autumn rains came and didn’t stop! Thankfully Rock Ferry’s Marlborough fruit was all in the winery by then. 2014 will be known for clean fruit flavours and bright acidities.

Our aim in the vineyard is to grow the best fruit we can so it can speak of its home and express its personality. To do this you need healthy vines and soil. By practicing organics and incorporating some biodynamic principles we believe we are doing our best to help achieve this and let our vineyards evolve and speak as they would like.

The grapes were harvested in the cool morning and the juice cold settled for 48 hours prior to racking to stainless steel tanks and a portion (15%) to seasoned oak for ferment. Cultivated yeast was used for the tank portion while indigenous yeast was used for the oak portion. The wine was then racked and left to mature on fine lees for 4 months before bottling.

Vineyard: The Corners and Orchard Vineyards, Rapaura, Wairau Plains, Marlborough.

The Derek Victorian Shiraz 2016

Sourced from premium vineyards across Victoria. 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 hogsheads then bottled after 12 months maturation with minimal fining and filtration.

The Wine Barossa Valley Marananga Shiraz 2014

Hand selected and hand picked fruit was used for this wine and it underwent fermentation in stainless steel open top fermenters, and was pumped over twice a day, the wine was pressed then transferred to new hogshead barrels where it completed its malolactic fermentation. The wine was not topped for 12 months with just one racking at the 12-month stage to allow increased oxygen contact. The total maturation in oak was for 24 months.

Clare Hills Clare Valley Riesling 2016 By Neil Pike

The 2016 vintage was shaped by a cool winter with average rainfall followed by a dry, warm spring and quite a hot December. Budburst was earlier than normal due to the warmer conditions in September and as a consequence harvest was also very early – we commenced vintage on Feb 9th. Thankfully January and February were quite mild with below average maximum and minimum temperatures experienced for both months. Around 30mm of rain received on 29th January went a long way towards shaping the vintage also. It has probably turned a potentially ordinary vintage into something potentially quite special.

The grapes were both machine and hand harvested, transported to the winery, crushed, chilled and pressed as soon as possible prior to the juice being clarified by cold settling. It was then inoculated with a neutral pure yeast culture, with fermentation carried out in stainless steel temperature controlled tanks for on average 25-30 days. The wine was stabilised, blended and then filtered prior to bottling in July 2016.