Gallagher

2005 Gallagher BLANC DE BLANC

Technical details

Variety: 100% Chardonnay Canberra Region

Harvest: 12 March 2005

Wine Analysis: 13.2% Alc., pH 3.05 Total Acid = 6.625g/l

Production: Hand picked and whole bunch pressed, cold settled to clarify juice. Temperature controlled fermentation over three weeks. ‘Tirage’ bottled in June of 2005 for bottle fermentation and left ageing on lees for 24 months to enhance aroma, flavour and mouth-feel. Riddled and disgorged June 2007 with minimal liquor to retain natural fruit flavours and bottle development.

Tasting Notes

Colour: Pale lemon straw with fine and persistent bead of bubble.

Nose: Bread dough’ with honeydew and melon aromas.

Palate: Fruit dominant and full flavoured, the palate is clean and long with good fruit sweetness and balance with a clean and crisp finish. The wine is fruit driven with a pleasant yeast development and richness. Full, soft and delicate in a great example of the style.

Food: Serve with seafood, fruits and most white meat dishes.

2004 Gallagher CHARDONNAY

Technical details

Variety: - 100% Chardonnay Canberra Region        

Harvest: - 27 March 2004

Wine Analysis:  12.8% Alc, pH 3.20, Total Acid = 6.22g/l

Production: - Whole bunch pressed, cold settled and clarify juice. Temperature controlled fermentation over four weeks. Aged on lees for ten weeks to enhance mouth-feel with partial wood ageing in new French Oak to enhance the fruit flavour without any wood dominance.

Tasting Notes

Colour: Pale lemon straw

Nose: Rich honeydew / melon with light peach and just a hint of vanilla from the oak treatment

Palate: Fruit dominant and full flavoured, the palate is clean and long with good fruit sweetness and balance. The wine is essentially fruit driven with only subtle use of oak to enhance the fruit flavours and give a well rounded wine.

Food: Serve with salads, pasta and most white meat dishes.

2007 Gallagher RIESLING

Technical details

Variety: - 100% 100% Riesling Canberra Region   

Harvest: - 21 March 2007

Wine Analysis:  11.9% Alc, pH 3.11, Total Acid = 6.65g/l

Production: Crushed and pressed immediately then cold settled for 48 hours. The clean juice was fermented at 11^oC for six weeks period to help maintain the fresh fruit aromas and flavours.

Tasting Notes

Colour: Pale straw

Nose: Fragrant fruit with lemon and citrus flower aromas

Palate: Clean and attractively flavoured with a crisp lingering finish. The citrus flower fruit flavours are ‘up front’ and the light and pleasant body is balanced with a clean and vibrant finish.

Food: Serve with lightly spicy or aromatic dishes, Thai or fruit salads.

2007 Gallagher SAUVIGNON BLANC

Technical details

Variety: - 100% Sauvignon Blanc  Canberra Region        

Harvest: - 14 March 2007

Wine Analysis:  12.8% Alc, pH 3.05, Total Acid = 6.38g/l

Production:  Crushed and pressed immediately then cold settled for 48 hours. The clean juice was fermented at 12^oC for six weeks period to help maintain the fresh fruit aromas and flavours.

Tasting Notes

Colour: Pale lemon straw

Nose: Rich and vibrant passionfruit and melon fruit aromas with a hint of mint

Palate: Fruit dominant and ‘zesty’ flavoured, the palate is clean and long with good balance. The wine is fruit driven with clean and long lasting flavours and a rounded and clean, soft finish.

Food: Serve with salads, pasta and most white meat dishes.

2004 Gallagher MERLOT

Technical details

Variety: - 100%  Merlot Canberra Region        

Harvest: - 18 April 2006

Wine Analysis:  13.3% Alc, pH 3.62, Total Acid = 6.14g/l

Production:

Crushed and fermented on skins for 12 days, pressed and racked to barrels.  After Malo-Lactic fermentation the wine was aged in one and two year old French oak for another 19 months, lightly filtered and bottled 

Tasting Notes

Colour: Rich Plum red

Nose: Cherry and mulberry fruits and a light vanilla note

Palate: Very rich and intense berry and beetroot flavours with rounded tannin structure and persistent flavoured finish. A medium bodied wine that will age well and develop more richness and a velvety finish with time.

Food: Rich Mediterranean dishes and with dishes with rich creamy sauces.

2004 Gallagher SHIRAZ

Technical details

Variety: - 100% Shiraz Canberra Region        

Harvest: - 27 March 2005

Wine Analysis:  13.8% Alc, pH 3.63, Total Acid = 6.10g/l

Production: Crushed and fermented on skins for 7 days, pressed and racked to barrels.  After full Malo-Lactic fermentation, the wine was further aged in new and one year old French and American oak for another 14 months, lightly filtered and bottled

Tasting Notes

Colour: Deep garnet red

Nose: Red berry and plum fruits with spice and pepper characters

Palate: Very full and rich multiple flavours that persist throughout with a rounded ‘velvet’ tannin structure. Clean and long finish on a medium-full bodied wine that will age well and develop more richness with time

Food: Serve with lamb or rich Mediterranean meat dishes.