Capercaillie THE CEILIDH Shiraz New South Wales Australia

Using fruit sourced from McLaren Vale, Langhorne Creek, Coonawara and the Hunter Valley , this wine is a gloriously big mouthful showing a very ripe, almost jammy style. The wine is both rich and intense with redcurrant flavours underpinned by oak notes of leather and vanillin. (12 x 75 cl)

A pudding wine from Australia’s Hunter Valley. Late harvested fruit, resulting in intense candied orange peel & passion-fruit aromas with marmalade & tangerine flavours and a very fresh, zingily crisp finish. (12 x 37.5 cl)

From the 1,000 metre high slopes of Mount Canobolas this beautifully rich but soft style exhibits all sorts of red berry, mocha, anise and vanillin aromas and flavours. (12 x 75 cl)

Made entirely from fruit grown on Capercaillie’s own estate. The quite full-bodied, predominantly melon, grapefruit & peach fruit characters are complemented by an underlay of tight, nutty and creamy vanillin oak and a crisp, lingering freshness. (12 x 75 cl)

Vinification: after harvesting the grapes were fermented at 22-25 degrees C whilst it was pumped over twice daily to maximise colour extraction. 45% of the wine was oak-aged to add structure and complexity. Tasting note: ripe berry fruit and spicy pepper flavour are well integrated with the coffee and toasted oak characters. The palate shows long, fine and soft, approachable tannins. (12 x 75 cl)

Deep purple with crimson hues. Aromas of ripe plum fruit with hints of spice and subtle French oak. Soft tannins and ripe fruit flavours combine to give depth and length on the palate (12 x 75 cl)

Matured for 12 months in American oak. Spicy pepper and fruit balanced by sweet vanillin oak. Rich fruit on the palate complemented by fine tannins. (12 x 75 cl)

Young but impeccably balanced (12 x 75 cl)

TASTING NOTES : Light red in colour with a full soft nose. The characters of the wine are a combination of spicy pepper from the shiraz and lifted strawberry aromatics from the process. The palate is soft and full with crisp clean acid. It is a dry style of rose which is not a reflection of the presence of red grape tannins, rather the lack of residual sugar. The wine has been made to drink as a young wine and should be consumed nicely chilled. An ideal accompaniment to salads, pasta or barbeques. WINEMAKERS NOTES : The grapes for this wine were selected from three separate vineyard sites. The fruit was all picked at optimum ripeness and fermented separately. Each parcel of fruit was selected for the final blend as a result of its individual fruit characters. The Fordwich Hill portion was fermented in new French oak and left on its own lees for two months. This portion was given a further four months in barrel. The balance was fermented without oak. The wine was blended using the various proportions of the individual parcels to provide a wine with a multi-layered palate of intense primary fruit characters enhanced by the soft French oak characters. Minimal filtration was used on the wine prior to bottling (12 x 75 cl)