Prices quoted are ex cellar door. Current June 2008

SEMILLON - SAUVIGNON BLANC
Current Vintage: 2004
$15 each, $165 doz
A cooler year, producing fruit of exceptional quality. Semillon was fermented mostly in stainless steel to retain acidity and natural freshness (5% barrel ferment for complexity), and then blended with 15% of wonderfully tropical Sauvignon Blanc to produce a fresh, full flavoured and zesty style with a touch of lees complexity.  Bottled under screw cap to retain freshness and lively fruit characters.

DRINK WITH: seafood or as an aperitif.

[James Halliday’s Australian Wine Companion 2008: 88 points]

CHARDONNAY
Current Vintage: 2005
$25 each, $276 doz
A citrus nutty nose translates to a complex grapefruit palate with excellent natural acidity. We strive for elegance and complexity with this wine through whole bunch pressing, fermentation in French oak barriques with extended lees contact over 12 months and minimal malolactic fermentation. This wine will continue to improve over the next five years. Bottled under screw cap.

[James Halliday's Australian Wine Companion 2008: 89 points]

[Winewise Small Vigneron Awards 2007:Gold Medal - rated 4th out of 157 entries]

ROUSSANNE
Current Vintage 2005
$25 each, $276 doz
A small quantity of this rare low-yielding Rhone variety was handcrafted to produce a wine displaying the floral nose and spicy yet full-bodied, slightly oily, palate typical of Roussanne. Gently pressed, mostly barrel fermented, then matured on fine lees before early bottling under screw cap in March 2006, prior vintages suggest further bottle development will follow careful ageing.

DRINK WITH: Green olives, salmon, smoked meats, pork dishes.

[James Halliday's Australian Wine Companion 2008: 88 points]

PINOT NOIR
Current Vintage 2005
$25 each, $276 doz
Handcrafted utilising traditional techniques of cold maceration, open fermentation with regular plunging and uncompromising barrel selection to produce a style of earthy complexity layered with silky fruit flavours. Earth and cherries on the nose continue on the palate in this wine of structure hinting at forest floor and other complexities rewarding a little careful ageing. Bottled under screw cap.

PERFECT WITH: Duckling, turkey, and veal.

[James Halliday's Australian Wine Companion 2008: 90 points]

CABERNET FRANC
Current Vintage 2002  [sold out]
$25.00 ea $276 doz.
A dry year with long periods of sunshine allowed for maximum fruit development. Softer and more perfumed than its cousin Cabernet Sauvignon, our house style of this relatively rare variety sees little oak in order to emphasise its delicious spicy fruit. Good mouthfeel. Particularly recommended with all lamb dishes .Bottled under screw cap.

MERLOT CABERNET FRANC
Current release 2004
$25 each, $276 doz
Blended in almost equal parts from our mature low-yielding vines, the perfumed nose of Cabernet Franc where raspberries and violets yield to tight yet ripe fruit flavours laced with the leafy plum characters of Merlot balanced with soft tannins. This wine sees little oak in order to emphasise its delicious spicy fruit. Good mouthfeel. These Bordeaux varieties thrive on our clay soils and in our experience age well. Bottled under screw cap.

PERFECT WITH: Lamb

[James Halliday's Australian Wine Companion 2007: 90 points]

SHIRAZ
Current Vintage 2005
 $30 each, $330 doz (6-pack: $170)
Dark cherry colour, with white pepper on the nose leading to plumy notes. A medium bodied wine with a meaty mid-palate reveals savoury, spicy fruit enhanced with a touch of French oak. Excellent length makes for a good food wine that can be cellared for up to 10 years. (Packaged in 6-packs).

[James Halliday's Australian Wine Companion 2007: 89 points]

CYGNUS 2001
Current Vintage 2001 (Sold out)
 $45ea, $495 doz (6-pack: $250)
Named for the native Australian Black Swan (Cygnus Atratus), once prolific in the region and responsible for the name of the estate, this wine represents the pinnacle of our achievements.  Reserved for exceptional years, this blend of predominantly Merlot and Cabernet Franc is handcrafted to achieve maximum complexity in conjunction with the best possible balance.  Open pot fermentation with hand plunging, restrained oak and uncompromising barrel selection have produced a perfumed, elegant wine with sufficient backbone to continue to develop for up to 10 years from vintage.

[James Halliday's Australian Wine Companion 2006: 88 points]