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2005 Ex Gratia Shiraz Barossa Valley
Grape Variety Shiraz Vintage 2005 Region Barossa Valley Typical Analysis Alc: 15.0 pH: 3.4 TA: 6.8 Viticulture Selected fruit from ultra-low yielding, cordon trained vines situated on well drained, heavy loam soils in the Greenock sub-region of the North West Barossa. Winemaking Crushed to a temperature controlled open fermenter and pressed when dry to American Oak barrels. The tannin and acid profile have endowed this wine with exceptional longevity. Maturation Prolonged maturation for 60 months in American Oak. Colour Ripe loganberry Bouquet Ginger cake and sandalwood with hints of camomile Palate Praline, truffle and rich fruitcake characters over firm but voluptuous tannins. Food Matches Chateaubriand with roasted turned root vegetables -
2009 Rocland Estate Shiraz Lot 147 Barossa Valley
Grape Variety Shiraz Vintage 2009 Region Barossa Valley Typical Analysis Alc: 14.5 pH: 3.4 TA: 6.7 Viticulture The vineyard is located on our winery estate, situated at Lot 147 Sturt Highway in the famous Barossa Valley. This rugged, unforgiving vineyard just slightly northwest of the Valley floor is ideally suited to producing low yielding, ultra premium Barossa Valley Shiraz. Winemaking The small berried fruit was picked on the 29th of February and was crushed into open fermenters. Temperature controlled fermentation lasted for 10 days, after which the wine was pressed to French Oak barrels for malo-lactic fermentation and maturation. Maturation 33 months in 65% new French Oak. Colour Deep Satsuma plum red. Bouquet An inviting assemblage of mulberry, licorice and dark chocolate Palate Chalky tannins supporting a rich black-forest palette of cherry & chocolate with hints of fennel and aniseed. Food Matches Peppered prime rib with rosemary potatoes. Accolades 91 POINTS EDITORS CHOICE - WINE ENTHUSIAST MAGAZINE JUNE 2009
93 POINTS - JAMES HALLIDAY AUSTRALIAN WINE COMPETITION
SILVER - 2009 INTERNATIONAL WINE & SPIRIT COMPETITION -
2009 Rocland Estate Shiraz Barossa Valley
Grape Variety 100% Shiraz Vintage 2009 Region Barossa Valley Oak Maturation 18 months in French and American oak Typical Analysis 15.0% Alc/Vol, 3.32 pH, 7.64g/L TA Optimal Drinking Drinking well now or cellar for up to 10 years. Colour Rich black plum Bouquet Red currants, cherries, followed by chocolate and charry oak. Palate The wine is full of rich red fruits, cloves and earthy notes, supported by fine tannins and elegant oak. The long palate contains generous fruit and remains focused as it evenly tightens to a long balanced finish with fresh acidity. Viticulture Hand- picked Barossa Valley fruit, sourced from northern vineyards of the region. Winemaking Ten days on skins, basket pressed, hand plunged. Storage/Maturation Aged in French and American oak, 20% new barrels. Food Matches Duck with parpadelle pasta, oven roasted tender goat infused with fresh tomato olive sauce. Accolades 90 POINTS - JAMES HALLIDAY AUSTRALIAN WINE COMPANION 2010 EDITION
GOLD - NZ INTERNATIONAL WINE SHOW -
2009 Rocland Estate Grenache Barossa Valley
Grape Variety 100% Grenache Vintage 2009 Region Barossa Valley Oak Maturation A selection of French and American 300 Litre hogsheads for a period of 20 months. Typical Analysis 16.2% Alc/Vol, 3.57 PH, 5.87g/L TA Optimal Drinking Fantastic drinking now though will continue to improve over the next 7-10 years Colour Deep violet, purple and garnet hues Bouquet Ripe sweet blackberries, confectionery and with hints of licorice Palate A warm and spicy palate with hints of licorice and plum supported by silky tannins Viticulture Grapes selected for this wine were sourced from bush and single cordon vines grown on selected vineyards located on the Barossa Valley floor. Winemaking Our carefully chosen fruit was then crushed into open fermenters with daily rack and returns for up to 15 days extended fermentation and maceration Storage/Maturation In temperature controlled cellars Food Matches Duck a l'Orange Accolades 88 POINTS - WINE SPECTATOR JUNE 2009
90 POINTS - WINE ENTHUSIAST MAGAZINE
EDITORS CHOICE - WINE ENTHUSIAST MAGAZINE -
2009 Rocland Estate MVR McLaren Vale
Grape Variety 49% Marsanne, 30%Viognier, 21% Roussanne Vintage 2009 Region McLaren Vale Oak Maturation 10 months in French oak Typical Analysis 14.0% Alc/Vol, 2.99 pH, 6.94g/L TA Optimal Drinking Drinking superbly now and will continue to develop beautifully over the next 5 - 7 years Colour Vibrant golden colour Bouquet The bouquet exhibits intense aromas of grapefruit, honeysuckle jasmine and orange blossom, enhanced with savoury French oak Palate Stylish and sophisticated describes the creamy textured palate. A combination of nougat, cashew nut and lemon cheesecake, finishing beautifully balanced. Viticulture The classic white Rhone varieties of Marsanne, Viognier and Roussanne were grown in an individual vineyard in McLaren Vale. This region is influenced by the ocean breezes of the Fleurieu Peninsula and its ancient soils, providing a harmonious environment for this wine style. Winemaking Once the fruit was harvested by hand at optimum maturity and cold pressed, the juice was co-fermented in carefully selected oak until completion of fermentation. It was then allowed to mature for a further 10 months before bottling. Food Matches Smoked salmon, pork belly with sweet potato, grilled octopus and perfect with tapas. Accolades 90 POINTS - JAMES HALLIDAY AUSTRALIAN WINE COMPANION 2010 EDITION -
2010 Duck Duck Goose Shiraz
Grape Variety 100% Shiraz Vintage 2009 Region Barossa Valley Oak Maturation French and American oak Typical Analysis 14.8% Alc/vol, 3.54 pH, 6.53g/L TA Optimal Drinking Drinking well now, and for the next 5 years Colour Rich and deep blackberry colour. Bouquet Intense dark chocolate, rich vanilla and spice Aromas Palate Fruit cake flavours very typical of the region, with a hint of dark mocha on the palate. Soft and silky tannins with superbly Balanced oak. Viticulture Grapes sourced from Tanunda and Nuriootpa. Dry grown. Soil profile: red clay over limestone. Winemaking 10 day fermentation on skins, with full cap submersion two to three times per day. Basket pressed off skins. Maturation Matured in French and American oak for 30 months. Food Matches Prosciutto and goat cheese pizza with roasted eggplant and a drizzle of olive oil. Accolades 4 STARS TOP IN CATEGORY - WINESTATE MAGAZINE -
NV Duck Duck Goose Sparkling Shiraz Cabernet
Grape Variety Shiraz 70% Cabernet Sauvignon 30% Vintage NV Region Selected Premium South Australia Oak Maturation Average of 24 months in seasoned oak. Typical Analysis 14.4% Alc/vol, 3.41 pH, 6.00g/L TA Optimal Drinking Drinking superbly now and has cellaring potential. Colour Deep ruby red with dark Plum. Bouquet The Bouquet has intense blueberry and sweet dark fruits; These are all gently cradled together within subtle oak and choclately aromas. Palate A mouth filling array of ripe berry sweetness, all perfectly supported with balanced oak, acid and a soft silky finish. Viticulture The fruit grown for this wine has been sourced from Various premium South Australian Vineyards, they were carefully inspected prior to harvest to ensure style consistency. Winemaking Primary fermentation is conducted in small open fermenters for up to 15 days. Cool fermentation and soft pressing has resulted in a full fruit driven wine. Food Matches An enjoyable wine for outdoor dining, especially charcoal bbq's. Or as an aperitif to get the party started. Accolades 4 STARS TOP IN CATEGORY - WINESTATE MAGAZINE (ANNUAL ISSUE) -
2009 Duck Duck Goose Chardonnay
Grape Variety 100% Chardonnay Vintage 2009 Region South Australia Oak Maturation Non-oaked Typical Analysis 13.95% Alc/Vol, 3.28 pH, 5.97g/L TA Optimal Drinking Drinking well now and for the next 7 years Colour Pale golden straw, highlighted with vibrant Lime hues Bouquet The bouquet is flowing with ripe peach and Nectarine which leads to the mouth-watering Palate Palate Fresh fruit driven with melon and citrus overtones Viticulture Premium selected Barossa Valley vineyards producing consistent quality fruit. Winemaking The fruit was gently pressed to allow full expression of flavours, and then fermented dry under strict temperature control. Storage/Maturation Storage in temperature controlled stainless steel and bottled soon after fermentation to maintain freshness. Food Matches Goes beautifully with light foods such as fish, shellfish and cheeses. Accolades 87 POINTS - BEST BUY WINE ENTHUSIAST MAGAZINE -
2009 Ass Kisser Shiraz
Grape Variety 100% Shiraz Vintage 2009 Region South Australia Oak Maturation French and American hogsheads, aged and new. Typical Analysis 14.5% Alc/vol, 3.45 pH, 7.0g/L TA Optimal Drinking This wine is drinking well now, but will develop with cellaring for up to 5 years Colour Deep, Satsuma plum Bouquet Peppery black fruit with underlying vanilla shortbread Palate Rich fruitcake characters with notes of dark cherry, black olive and soy Viticulture 2009 was a mild vintage with a brief heat spike in late January subsiding to a prolonged and gentle ripening season allowing us to pick at optimum maturity for rich, ripe flavours Winemaking This premium Barossa Valley Shiraz fruit was pumped over twice daily through ferment to encourage flavour extraction, then gently pressed and racked to barrel. Storage/Maturation 18 months in seasoned American and French oak barrels Food Matches Peppered Angus steak with roasted turned root vegetables Accolades 87 POINTS - WINE SPECTATOR JUNE 2009
85 POINTS - WINE ENTHUSIAST MAGAZINE BEST BUY APRIL 2009
GOLD - NZ INTERNATIONAL WINE SHOW
TOP 100 GLOBAL WINES - WINE SPECTATOR 2011 HS -
2009 Ass Kisser Fine Red Wine.
Grape Variety 40% Petit Verdot 29% Grenache 29% Shiraz 2% Mataro Vintage 2009 Region South Australia Typical Analysis 14.5% Alc/vol, 3.43 pH, 6.80g/L TA Optimal Drinking Drinking very well now and will continue for some years yet Colour Deep cherry and brick red. Bouquet The bouquet is rich and creamy, displaying spicy lifted Shiraz, vanillin oak with licorice and spice of Grenache. Palate A mouth watering palate of succulent blackberry fruits. Warm and generous with velvet soft tannins. Persistent length. Viticulture These grapes were selected from premium vineyards in South Australia. Only when optimum maturity and flavour profiles had been achieved, was this fruit harvested. Winemaking This carefully selected fruit was gently crushed into a series of small open fermenters, where daily rack and returns took place, with careful monitoring of the wines evolvement. Gentle basket pressing took place between 7 to 10 days after crushing Storage/Maturation Up to 30 months of maturation in a mixture of new and used French and American hogsheads, stored in temperature controlled cellars resulted in this flavoursome well made wine. Food Matches BBQ Pork Bellies, Chicken Cacciatore and oven-baked pasta. Accolades 87 POINTS - WINE SPECTATOR JUNE 2010
88 POINTSWINE ENTHUSIAST MAGAZINE BEST BUY 2009 & 2011
TOP 10 WINES UNDER $20- WINE ENTHUSIAST MAGAZINE (USA) MAY 2009
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