Our hand-crafted table wines are distinctly "food-friendly" and proudly display the original "black swan" label. Our handcrafted wines respect the terroir of the cool climate location of this historic site at the meeting of mountain and maritime climes just 30 minutes from the centre of Melbourne and reflect the integrity and passion of the owners.
Semillon Sauvignon Blanc
Almost equal parts Semillon and Sauvignon Blanc. Fermented in stainless steel to retain acidity and natural freshness with 5% oaked for complexity.
A fresh, full flavoured and zesty style with lemon flavours from Semillon balanced with tropical notes of Sauvignon and impressive palate length.
Saganaki, green papaya salad (the acid will shadow and compliment) or fried calamari/white bait, avocado, tempura anything, goats cheese tart (the acid cuts through the fat with these dishes). Do not overchill.
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 no malolactic fermentation. Our house style will continue to improve over the next 5-8 years after bottling.
Any of the tasty dishes of Provence, all fowl dishes and richer seafood dishes.
Rare. Made in minute quantities, but not every year. Nose of meal/hay with a distinctive oily palate typical of this Rhone variety. Barrel fermented then given further lees contact to enhance the full-bodied textural quality and natural spice present in the wine.
Green olives, pissaladiere, salmon, smoked meats, pork dishes.
Medium cherry, stylishly lifted nose displaying old world pinot game with cherry undercurrent. A medium bodied wine utilising traditional techniques of cold maceration, open fermentation with regular plunging, pressing to barrique (30% new), egg white fining then bottled at around 18 months after uncompromising barrel selection to produce a style of savoury forest richness with a silky mid palate. A wine of structure and complexity clearly from the new world yet paying homage to the old.
Duck, seared kangaroo, mushroom and chestnut ragout.
Unusual and rare. Made in minute quantities, but not every year. Sourced from our mature, low-yielding planting, we open ferment this wine then mature in French oak only briefly so as to preserve the spicy fruit flavours. Typical perfumed nose of raspberries and violets with good mouthfeel and soft tannins. The ripe berry flavours and earthy richness will reward further cellaring.
Essential with all lamb dishes.
Dark cherry colour with white pepper on the nose highlighted by some plumy notes. A medium bodied wine with a meaty mid-palate revealing savoury, spicy fruit enhanced with a touch of French oak over lees complexity. Fruit is cold soaked then hand plunged during fermentation. Pressed to barrique (50% new), egg white fined then bottled at around 18 months. Excellent length makes for a good food wine that can be cellared for up to 10 years.
A rich wine so low acid foods match well. It is also complex, so simpler food would also be good. Try: rare beef fillet with wild mushroom risotto; pepper steak.
Named for the native Australian Black Swan (Cygnus Atratus), once prolific in the region and responsible for the name of the estate. Reserved for exceptional years, this blend of predominantly Cabernet Franc and Merlot is assembled to achieve maximum complexity in conjunction with the best possible balance. Traditional techniques of open pot fermentation, hand plunging, restrained French oak and uncompromising barrel selection, have produced a perfumed elegant wine with sufficient backbone to further develop in bottle. Bottled under Diam cork. Packed in black and gold lay-flat 6-packs.
Venison, bœuf bourguignon, soft ripened cheese.