Voyager are all about hard work in the vineyard rather than improving the quality of harvest through clever winemaking. Traditional techniques are essential to crafting great wines but the basic principles most common to the world's most memorable vintages are all about what goes on in the vineyard. The highest standards of husbandry and a minimal intervention remain cardinal. A wonderfully aromatic wine, redolent of violets and cassis, the fragrant ripeness of dark bramble berries. High quality French oak for definition and soft tannin structure. The artful articulation of Margaret River Cabernet Sauvignon.

$8999each $1079DOZEN EACH DOZEN

$8999each $1079DOZEN EACH DOZEN

A continuation of the evolution in Shiraz from Voyager Estate and Margaret River. The idyllic growing conditions and low yields make for an invigorating wine of sound structure and luscious mid palate sweetness. The flavours in the grapes are tremendous, blueberries and blood plum, dark cherries and exotic trade spice. The restorative Margaret River Indian summers stimulate vines to achieve a harvest of intensely ripened, piquantly fragrant fruit. A vibrant wine of complexity and purity of fruit, retaining the finesse and elegance which are hallmarks of all things Voyager Estate.

$3499each $419DOZEN EACH DOZEN Voyager's seven Shiraz blocks comprise five different clones, planted to some of the toughest, shallow, gravelly soils which reduce the inherent vigour of this variety. With the cooling sea breezes off the Indian Ocean and intensive viticultural management, including crop thinning and green thinning, the vines are sensitively managed to produce Shiraz grapes with impressive fruit characters. Small batch fermentation and gentle winemaking techniques are employed to ensure the fruit aromatics are respected, that the fine tannins are preserved and intense colour is extracted from the grapes. The final wine is treated to a year's maturation in a selection of French and American oak barrels.

Dark crimson with vibrant purple hues. Lifted aromas of black and blueberries, creme brulee and dried flowers over hints of dusty vanillin oak. A long and balanced mouthfeel with fantastic rich black fruits on the middle palate. Gravelly earthy notes, hints of spice and anise intertwine with sweet vanillin, black olives and cedary oak, all complemented by soft powdery tannins.

The approach here to Pinot Noir is essentially traditional, with gentle handling and extraction from harvest right through to bottling. Waimea Estate were one of the first in New Zealand to use new technologies such as micro-oxygenation, ganimede fermenters and cross-flow filtration. Modern winemaking techniques create a synergy with those of the old world. From a selection of burgundian Pinot Noir clones including 114, 115, and 667 and 777 grown to the Packhouse vineyard on the stony loam soils of the Waimea Plains.

$2599each $311DOZEN EACH DOZEN After destemming without crushing, the musts were chilled to 10C for a period of five days before fermentation to enhance aroma and colour. Fruit from the different vineyard blocks was fermented separately and inoculated with specialised Burgundian yeasts. The ferments were then carefully hand plunged or pumped over twice daily, temperatures peaking at 30-32C. At dryness, the wines were allowed to soak further on the skins until the optimum balance between structure and flavour was achieved. The wine was then pressed off its skins, and after a short settling time, racked off gross yeast lees into premium oak barrels to undergo natural malolactic fermentation and to complete oak maturation. Alcohol 14.8%

Deep scarlet colour. Classic aromas of dark cherry, sweet spices, and smoky oak. Extended elevage in barrel has created a wine of elegance, stylishness and finesse. A palate with supple fruit and oak tannins balanced by a creamy textured finish. By using a range of Burgundian clones and select yeasts, the nuances of each clone are subtly combined to give the wine a palate of real depth and interest. A tannin structure of some delicacy, without compromising the dark cherry and plum flavours. Endowed with the finest structure, the fruit driven flavours and aromas will continue to integrate with more earthy and savoury complexities. A particularly good match with wild game such as duck and venison.

Excellent Langtons Classification. Whilst the cepage of fruit to Amelia may be different each year, a backbone of two thirds Cabernet Sauvignon dominates, a third of Merlot and Cabernet Franc ensues, followed by a soupçon Petit Verdot. Favouring the slow ripening of a long growing season, Petit Verdot grapes are always last to be harvested, usually in mid April. It is the the quietly spoken measure of of Petit Verdot which contributes structure, fine firm tannins and good natural acidity, fully approachable while young, she will age beautifully for more than fifteen years.

$8399each $1007DOZEN EACH DOZEN

Bright, deep red in colour. Luscious nose of currants and bramble with slightly savoury characters of olive, bay leaf and thyme. Complex black, blueberry and red cherry fruits on the palate, garnished by tobacco leaf and kept vibrant by bright, currant acids. Well structured with firm yet malleable tannins, a solid, medium to full bodied Bordeaux styled blend to accompany game meats in red wine jus, venison, wild boar or hare.

The Egans spent many vintages amongst the first growths of Burgundy and Bordeaux, before establishing the illustrious vineyards at Wantirna. Inspired by the sublime excellence of Chateau Cheval Blanc, the Egans molly coddled a precious block of Merlot and Cabernet Franc, with a view to emulating the sublime excellence of the great Crus from St Emilion. Crafted from the fruit of the original estate plantings, treated to the luxury of a completely new Dargaud et Jaeglé oak barrique, a mere twenty dozen bottles are made each year.

$15999each $1919DOZEN EACH DOZEN

Wantirna Vineyard is a never ending journey of enchantment and surprise. Reg and Maryann Egan honed their practical skills amongst the small estates of Burgundy and Bordeaux. Vines are all dry farmed and the roots dig deep into the clay soils, searching for any available moisture. At times vigor and energy are needed, at times all that's required is patience. Established 1963, it was one of the first new generation Yarra Valley vineyards, the earliest plantings included an unclassified tally of arcane varietals and clones, many remain largely unknown.

$10499each $1259DOZEN EACH DOZEN

$3399each $407DOZEN EACH DOZEN

$3399each $407DOZEN EACH DOZEN

$2799each $335DOZEN EACH DOZEN

$3399each $407DOZEN EACH DOZEN

$4999each $599DOZEN EACH DOZEN