This is a limited release wine crafted out of fruit from 28 year old vines thriving in ancient granite based volcanic soils at The Vintner’s Daughter vineyard located in Murrumbateman.
Made in the traditional Australian fortified style which was previously known as Vintage Port. Vintage fortified wines are made from a single vintage or year and are aged primarily in bottle instead of cask to retain their colour and fruit flavours.
The warmest Autumn on record for our region provided the perfect conditions to allow us to make a fortified wine. Our old established vines were resilient to the hot and dry weather and, thanks to their deep root systems, possessed the energy needed to ripen a small batch of Shiraz fruit to perfection. The very ripe Shiraz grapes were allowed to partly ferment before the addition of pure grape spirit. Using this neutral pure spirit instead of brandy spirit, as some fortified wines do, allows the luscious jammy cherry and plum fruit flavours to take centre stage. 20 months in a mature American oak barrel adds a hint of vanilla without overpowering the fruit. An additional 7 months of bottle age has allowed the spirit and fruit flavours to blend together into a perfect marriage.
A luxurious intense and juicy wine with sweet stewed cherries and plums and hints of spice—cinnamon and pepper. Some warmth from the pure grape spirit gives way to a deliciously sweet raisin finish. The perfect way to start and end a winter’s night.
chocolate fudge—try local Canberran Fudgemental’s Turkish Delight Quattro Pistachio, also chocolate pudding, black forest cake or other rich chocolate desserts.
decades. Vintage fortified wines are designed to gain complexity as they are aged in the bottle. But as good as it is drinking now—why wait forty years!
A wetter than average spring encouraged strong vine growth and provided good soil moisture to help the vines through summer’s record daytime temperatures and prolonged heatwaves. Our typical warm days and cool nights returned in autumn which slows ripening and preserves delicate flavours. Above average rainfall in March presented some challenges for harvest and required careful timing of picking (i.e. to minimise water retention in the grapes) but disease pressures were minimal.
Dry style in the typical Canberra Riesling fashion. Fresh, crisp acidity with crunchy green apple and lemon lime flavours. Created from fruit exclusively from the Vintner’s Daughter vineyard.
Oysters, seafood, pasta or risotto.
10 years (if older Rieslings are your style)
A mild winter led up to sap starting to flow in the last days of August. Thunderstorms and the warmest October on record encouraged fast vine growth in spring. A dry spell in December was broken by the wettest January since 1995 which reduced the need for supplementary irrigation. Thankfully the rain did not cause any splitting and extreme temperatures burnt off any fungal diseases. The vines also responded well to the new training methods put in place the previous year resulting in a good foliage canopy which protected the grapes from sunburn. Gewürztraminer was the first of our fruit to ripen and fruit quality was excellent. The delicate pink fruit was hand-picked.
We always make this wine in a drier Riesling-like style and take extreme care to harvest it at the exact moment when a balance between flavour and natural acidity has been reached. This can be difficult as the grape ripens quickly and as it does it loses that acidity and delicate citrus flavours. The 2017 vintage is an exceptional wine—clean and delicate with vibrant citrus and lychee flavours. The perfume is typical of the variety, laden with tropical fruits and rose petals.
Fresh and smoked fish, chicken and all kinds of cheeses.
The Shiraz Viognier blend is well-established in Australia and particularly the Canberra District where it has acquired almost legendary status. It seems an unlikely pairing—a red and white grape—but it is in fact a perfect match with Viognier increasing the fragrance and complexity of the final wine.
After purchasing the winery and vineyard formerly known as Yass Valley Wines in 2014, Stephanie and Ben were delighted to find established Shiraz and Viognier vines thriving in the ancient granite based volcanic soils. This is their second Shiraz Viognier vintage.
Weather conditions across the 2015-16 growing season certainly kept us on our toes. A wet and cold winter led into a very warm spring and the warmest October on record. These conditions encouraged fast vine growth and were perfect for flowering and fruit set. A dry spell in December was broken by the wettest January since 1995 which increased soil moisture and reduced the need for supplementary irrigation. However, rain is not always a blessing for grapegrowers, particularly close to harvest as it can bring with it the risk of disease. Thankfully the extreme temperatures and heatwaves burnt off any fungal spores. The warmest Autumn on record followed which sped up ripening and saw intense berry and plum fruit flavours develop. A cold soak prior to fermentation and the inclusion of whole bunches in the ferment ensured maximum colour and flavour extraction. Co‑fermented with 3% viognier (also grown at the Vintner’s vineyard). The wine was then pressed to a mixture of old and new French oak and allowed to mature for 12 months.
An elegant and robust wine with dark rich fruits, fine tannins and a touch of spice. Wonderfully fragrant and a lingering silky smooth finish. Complex, powerful and delicious.
pork, beef and all barbequed meats, mushroom risotto or rich tomato based pasta.
After the success of our first wine we were fortunate that the 2016 vintage was just as favourable to producing great Merlot. A cold winter broke early with sap starting to flow in the last days of August. Merlot was at budburst in late September and an unusually warm October encouraged fast vine growth. A dry spell in December was broken by storms in January which reduced the need for supplementary irrigation. Thankfully the storms did not bring hail and the rain did not cause any splitting. Our well-established 28 year old vines withstood unusual autumn heatwaves and rewarded us with concentrated flavours in the grapes. Harvest occurred in late March.
The wine was fermented in open stainless steel fermenters and plunged daily by hand to extract maximum flavour and colour from the skins. A wild ferment was allowed to occur in one tank which added to the complexity of the final blend. The grapes were pressed in our stainless steel basket press and matured for 12 months in a mixture of French and American oak casks to add to the complexity on the palate.
Merlot tends to be fruit dominated and lower in tannins and acidity than other red wines such as Cabernet. Soft and silky, yet with complex flavours from the wild ferment and the mixture of oak used during maturation. Plum, chocolate and dried herbs on the palate with a velvet finish.
pork, duck, quail and other game meats, mushroom risotto or pasta.
Syrah vs Shiraz – same grape variety but different styles of wine. The use of the name Syrah indicates that the wine is made similar to a complex French style Syrah, instead of your typical fruit dominated, American oaked, Aussie Shiraz. The Canberra District has a well-deserved reputation for producing exceptional cool-climate Shiraz/Syrah comparable to that of the Rhone Valley in France.
After purchasing the winery and vineyard formerly known as Yass Valley Wines in 2014, Stephanie and Ben were delighted to find established Shiraz vines thriving in the ancient granite based volcanic soils. With a little bit of TLC these vines are consistently producing perfect fruit for our wines.
Unpredictable weather characterised the 2015-16 growing season, however, we seemed to end up with perfect conditions for each stage of grapegrowing. A very warm spring encouraged fast vine growth and was perfect for flowering and fruit set. The wettest January since 1995 increased soil moisture and reduced the need for supplementary irrigation. An exceptionally warm Autumn sped up ripening and concentrated flavours.
This Syrah is a blend of several different blocks on the property. Each has a unique flavour profile due to the age of the vines and differences in soil types. These blocks were harvested at different times depending on when optimal flavour and ripeness was reached. The fruit was handpicked and processed within 12 hours onsite. A 3 day cold soak prior to fermentation and the inclusion of whole bunches in the ferments ensured maximum colour and flavour extraction. The wine was then pressed to a mixture of old and new French oak and allowed to mature for 16 months. Each block was kept separate during fermentation but blended together after tasting trials in the final months of maturation.
Chocolate, vanilla and violets on the nose. Savoury and peppery with ripe plum and blackberry flavours and a hint of liquorice. Soft tannins and lively acidity on the finish.
Serve with rich foods, barbequed meats and vegetables, stews and casseroles, aged cheeses.
Cellar for 10-20 years.