Windowrie THE MILL Shiraz Cowra New South Wales Australia

The colour is pale straw. The nose has peach and melon aromas with some creamy oak in the background. The palate is full and ripe displaying creaminess from lees aging and subtle oak, giving it a degree of complexity. The finish is soft with balanced acidity and length. Picked ripe to obtain ripe peach and melon flavours, a portion of the wine is fermented in tank and aged sur lie for three months, while another portion is fermented and aged in American oak barrels. This portion is also aged sur lie for three months with weekly batonnage. The remainder is fermented in tank to retain fresh fruit characters. Although intended for immediate consumption this wine will age well for 2-3 years (12 x 75 cl)

The appearance is lively lime green colour. The aroma is of fresh tropical fruit salad which is also evident on the palate. An excellent wine for asian cuisine, seafood and salads. This Verdelho is best served slightly chilled. The fruit for this wine was selected from the winery block which has low vigour soils . Vigilant monitoring during the growing season was undertaken due to the susceptibility of this variety to late season powdery mildew. This low yielding block was canopy managed allowing 60 % of shoots to remain unpositioned on the western side of the vine allowing protection from the hot days experienced during January. The vines reached desired maturity levels and were harvested at night in early March. Winemaking The yeast selected for fermentation was used to produce lifted aromas. The ferment was held at 15C before being chilled, settled off lees and racked. An excellent wine to be enjoyed young and fresh. (12 x 75 cl)

The Mill Cabernet Merlot is an excellent example of the harmony these varietals can exhibit when blended. The colour is deep berry red and has aromas of fruit, spice and American Oak. The palate displays soft integrated oak with concentrated fruit and soft lingering finish. Growing Season The Cabernet fruit in this wine is sourced from the oldest vines on the estate. The vines are hand pruned in winter to ensure a small crop load while allowing sunlight into the canopy. The vines are then trained during the growing season with a bunch thinning occurring. The Cabernet was picked ripe in early April . The Merlot portion is also sourced from old vines trained to a Scott Henry Trellis System. Restricted Irrigation led to yield of 2.5t acre. The fruit was harvested in mid March. Winemaking The Cabernet and Merlot portions are both made separately until final blending which took place in February . The final blend contained 86% Cabernet and 14% Merlot. Both the Cabernet and Merlot were fermented in small open fermenters following crushing with the rollers open. The ferment was seeded with Bordeaux red yeast and maintained at 25-30ºC. Following ferment the wine was transferred to 2, 3 and 4 year old French and American barriques. The wine was racked every two months before final blending and bottling. (12 x 75 cl)

The Mill Petit Verdot is red black in colour. The wine has aromas of stewed blackberry. The palate is very complex with rich full flavours and aggressive tannins. Best enjoyed with spicy or roast meats this wine should be cellared for at least the next 3 years and up to 10 years. Growing Season Fruit for this wine was sourced from the winery block. Petit Verdot was planted on this block due to its shallow soils allowing total control over vine balance. Management techniques including hand pruning, shoot thinning and restricted irrigation led to a yield of 2 t acre. This variety ripens late and was the last block harvested on the estate in April. Winemaking The fruit for this wine was harvested very ripe and showed intense colour and tannin structure. The Bordeaux red yeast was used and the wine fermented at 20-25ºC. Fermentation took place in open fermentors which were hand plunged 5 times every 24 hours. Having been fermented to approximately 2 Bé before being pressed off skins a portion of the wine underwent oak maturation in 2 and 3 year old American Oak to add complexity and structure.

Windowrie THE MILL Riesling Cowra New South Wales Australia from Australia, New South Wales, Cowra by Windowrie

The wine displays ripe Shiraz fruit on the nose with aromas of Raspberry, Cherry and Earthy spice. The palate is luscious with dark berry fruit, dark chocolate and warm varietal spice characters. This wine is best served slightly chilled, the long dry finish will compliment many foods and all occasions. (12 x 75 cl)

Vinification: machine-harvested fruit which is pumped over twice daily whilst fermenting at around 24C. Tasting note: Ripe fruits followed to a soft and creamy palate with hints of warm, spicy flavours. (12 x 75 cl)

The Rothbury Estate Chardonnay is soft gold in colour. Rich tropical fruit aromas develop into intense melon and peach flavours on the palate with a subtle hint of oak. Cellaring Drink now to enjoy the fresh varietal characteristics. Region. Cowra is a moderate climate region in central NSW (6 x 75 cl)

Arrowfield Estate THE AUTHOR'S Shiraz Viognier Orange New South Wales Australia from Australia, New South Wales, Orange by Arrowfield Estate Powerful Reds (12 x 75 cl)