Posts by :
James Halliday, in his 2018 wine companion, gave our 2015 Amphora Tempranillo 95/100. “Geographe is turning into a hotbed of Iberian activity, with Tempranillo the star.” He also gave our 2015 El Toro Tempranillo 93/100, our 2015 Spanish Steps GSM 91/100, and our 2016 Rose 90/100; giving all four of our wines entered a score over 90.
Fiano a “classical vine” of southern Italy that likely has its origins in ancient Roman viticulture and perhaps may have even been cultivated by the ancient Greeks before them. The Fiano vines are planted at the highest point of the vineyard, and cooled by our fresh afternoon sea breeze coming off the pristine Geographe Bay. As our first white wine variety we are very excited by the Fiano, which is characterised by the chalky minerality and citrus acidity you can expect from this classical vine.
Pale straw in colour.
Aromas of bee’s wax, citrus blossom, oyster shell, and white sesame.
The palate is light to medium bodied with the beautiful citric acidity of grapefruit, and a chalky minerality.
In certain years when the weather conditions work perfectly we leave a portion of our Verdelho grapes hanging on the vine to dry a little giving us more intense flavour and a delicious citrus sweetness.
A sweet white wine, pale lemon in colour. Aromas include tropical fruit, passionfruit and guava. The palate is fruit salad with a lemon sherbet twist.
The Flamenco Rosé is a blend of 60% Grenache and 40% Mourvedre Grapes grown in our vineyard. The Grapes were crushed, left on skins for 3 days and basket pressed off to a stainless steel vat for stabilisation.
The Flamenco is a french style dry rosé, vibrant light red in colour, with floral and dried apricots on the nose, and savoury with a hint of fruit on the palate.
Grenache Shiraz Mouvedre (50/40/10%)
The Grenache Shiraz and Mourvedre fruit making up this wine was hand-picked from our and other Geographe vineyards. After crushing, the fruit was cold soaked for three days with the inclusion of some whole bunches to add texture and flavour. On the third day, the fruit was inoculated and as the ferment progessed, it was pumped over and plunged twice daily until dry. Once ferment was finished, it was kept on skins for two days before being soft basket pressed. Once pressed, the wine went into old oak and progressed through malolactic fermentation. It was then cellared for 12 months in old French oak before bottling.
Ruby in colour. Raspberry, cherry and musk on the nose. The palate is fruity and savoury with a hint of oak and has a soft lingering finish. The GSM is a medium bodied wine.
The Tempranillo fruit was hand-picked, de-stemmed into ferment vats and cold soaked for three days. Some whole bunches were added to the ferment vat at this stage. Once the ferment was inoculated and reached 4 baume, it was basket pressed. When dry, it was racked into old oak for Malolactic fermentation and cellared for twelve months before bottling.
Dark mulberry in colour. Aroma Tar & charcoal, sweet tobacco leaf and a palate of wet earth, black cherry, slatey tannins. The wine has lingering tannins giving structure with lasting finish. The Tempranillo is a medium to full bodied wine.