Yilgarnia

2005 Yilgarnia REMEMBRANCE CHARDONNAY CABERNET SAUVIGNON METHODE CHAMPENOISE

Technical details

Variety: Chardonnay & Cabernet Sauvignon (50%) - estate grown

Wine Analysis: 13.0% Alc.

Production: The spring gave plenty of rain and sunshine producing strong healthy vine growth, but the 2004 summer was exceptionally cool. This resulted in the fruit ripening very slowly and harvest was the latest it has ever been. The vines were deliberately pruned to limit the amount of fruit grown and irrigation was minimal, resulting in a harvest of just 2 tonne to the acre.  Remembrance is a unique blend of Chardonnay & Cabernet Sauvignon. This Methode Champenoise is hand picked and each bottle hand crafted. The base wines were fermented in the normal way. At 8 months they were blended then bottled with extra sugar and yeast added to achieve secondary fermenation. The now sparkling wine was left on the lees for 15 months.

Tasting Notes

Colour: Clear Wheaten

Nose: Fresh lemons and limes

Palate: Grapefruit and citrus front palate leads to a more Cabernet driven mid-palate of redcurrant and berry flavours. The entire palate is supported by a savoury yeast autolysis texture and has an impressive long clean finish.

Food: Natural oysters, delicate seafood and cold hors d'oeuvres.

NV Yilgarnia SPARKLING SHIRAZ METHODE CHAMPENOISE

Technical details

Variety: 100% Shiraz - estate grown, Great Southern, Denmark, WA

Wine Analysis: 14.5% Alc.

Production: This Sparkling Shiraz is a non-vintage wine, meaning a blend of different vintages. It is intended that future releases will always comprise of the current vintage plus the previous three vintages. To grow top quality fruit in our cool climate, yields are limited by pruning and bunch thinning with minimal irrigation, resulting in a harvest of 2 tonnes to the acre.  A blend of four vintages Methode Champenoise Shiraz(100%)  Immediately after harvesting, all fruit was crushed and fermented rapidly over 8 days at 26 Degrees Celsius and matured in French and American Oak. The wines were traditionally made then blended and bottled to produce the second fermentation.
 

Tasting Notes

Colour: Deep, dark magenta red.

Nose: Highly aromatic featuring dark ripe berries and plum characters with hints of earthy and toasty oak

Palate: Classic rich fruitcake and black pepper intensity complemented by more mature earthy, leathery complexity and savoury yeast autolysis textures.

Food: Plum pudding, rich dessert. A beautiful after dinner drink.

2006 Yilgarnia CLASSIC WHITE SAUVIGNON BLANC CHARDONNAY SEMILLON

Technical details

Variety: Chardonnay (63%) Sauvignon Blanc (13%) Viognier (12%) Riesling (8%) & Semillon (4%)- Great Southern, Denmark, WA

Wine Analysis: 14.5% Alc.

Production: The 2007 vintage was 4 weeks earlier than any previous year. The winter was cold and wet as usual, but the spring was dry and warmer. The warm, dry spring continued into the summer months, which resulted in an early bud burst & our earliest vintage. In fact we completed this year’s vintage, before the commencement of last year’s harvest. The vines were easily managed under these conditions, were disease free and required few sprays. The fruit was ripe by late February, was sound with great flavours.  Wanting to produce a fruity style, this wine was created through a balanced blend of Chardonnay, Sauvignon Blanc, Viognier, Riesling and Semillon. The ferment was slow and cool at 15 Degrees Celsius in stainless steel tanks for 3 weeks. It was bottled early with stelvin closures to preserve the vibrant fresh flavours.

Tasting Notes

Colour: A brilliant fresh green straw

Nose: A lively active nose, of fresh nectarines and citrus with hints of more tropical apricots and rockmelon.

Palate: The fruit cocktail nose follows on to the palate. A delicious combination of juicy citrus fruit, stone fruit and pineapple, with an underlying grapefruit acidity providing a lingering vibrancy.

Food: Reef fish, Oysters, Cold Chicken & Cheese platter

2006 Yilgarnia SAUVIGNON BLANC

Technical details

Variety: 100% Sauvignon Blanc - estate grown Great Southern, Denmark, WA

Wine Analysis: 14% Alc.

Production: The 2007 vintage was 4 weeks earlier than any previous year. The winter was cold and wet as usual, but the spring was dry and warmer. The warm, dry spring continued into the summer months, which resulted in an early bud burst & our earliest vintage. In fact we completed this year’s vintage, before commencement of last year’s harvest. The Sauvignon Blanc was easily managed under these conditions, was disease free and required few sprays. The fruit was ripe by late February, was sound with great flavours.  The Sauvignon Blanc was harvested to achieve maximum fruit complexity & flavour. To produce this premium wine that had both elegance and a fresh style, only the pristine free-run juice was used. The ferment was slow and cool at 15 Degrees Celsius in stainless steel tanks for 3 weeks. A stelvin closure was used to preserve the vibrant fresh characters.

Tasting Notes

Colour: Very pale straw with a youthful green tinge

Nose: A vibrant Sauvignon Blanc, displaying flinty, gooseberry aromas with underlying hints of citrus and pineapple.

Palate:  The use of only the more pristine free-run juice has produced an elegant wine of impressive length. Initial flavours of gooseberry and melon that lead to a more tropical mid-palate of pineapple and a long crisp flinty finish.

Food: Asian dishes; seafood & cold` salads.

2007 Yilgarnia UNWOODED CHARDONNAY

Technical details

Variety: 100% Chardonnay (clone Gin Gin) - estate grown Great Southern, Denmark, WA

Wine Analysis: 14.5% Alc.

Production: The 2007 vintage was 4 weeks earlier than any previous year. The winter was cold and wet as usual, but the spring was dry and warmer. The warm, dry spring continued into the summer months, which resulted in an early bud burst & our earliest vintage. In fact we completed this year’s vintage, before the commencement of last year’s harvest. The Chardonnay was easily managed under these conditions, was disease free and required few sprays. The fruit was ripe by late February, was sound with great flavours.  The Chardonnay was harvested to achieve maximum fruit complexity and flavour. Wanting to produce a super premium wine that has an elegant and fresh style, only the pristine free-run juice was used. The fruit was cool fermented at 15 Degrees Celsius in stainless steel tanks for 3 weeks. The wine was not wooded and bottled early with stelvin closures to preserve the vibrant fruit flavours.

Tasting Notes

Colour: Straw coloured with youthful green tinges

Nose: A classic cool climate unwooded Chardonnay, displaying enticing aromas of nectarines with underlying hints of blossom and spice.

Palate: The use of the more pristine free-run juice has produced an elegant wine of impressive length. Initial flavours of peach and mandarin lead to a richer, textured mid-palate of tropical rockmelon and banana finishing with clean, refreshing citrus acids.

Food: An elegant summer wine with Abalone, Prawns, & Lobster.

2005 Yilgarnia CABERNET MERLOT

Technical details

Variety: Cabernet Sauvignon (71%) & Merlot (29%) - estate grown Great Southern, Denmark, WA

Wine Analysis: 12.5% Alc.

Production: The growing season was dry & warm, being one of the driest since records have been kept. Immediately following harvest a warm & wet period occurred with over 200mm of rain. Harvesting started in the cool of the morning at 1 am and by 8 am the fruit was in the fermentation tanks. The vines were deliberately pruned to limit the amount of fruit grown and irrigation was minimal.  Immediately after harvesting, the fruit was crushed and fermented rapidly over 8 days at 26 Degrees Celsius. The wine was racked every 3 to 4 months and matured separately in American and French Oak for 18 months. One third of the oak barrels were new. The wines were blended and finally racked just prior to bottling.

Tasting Notes

Colour: Brick red with purple hues

Nose: An elegant cool climate nose of blackcurrants, cigar box and cloves with a perfumed violet lift

Palate: A seamless combination of wild berries, plums and peppermint with a complementary earthy herbaceous edge adding complexity and elegance

Food: Lamb; Pizza; Pasta; Smoked Meats.

2004 Yilgarnia CABERNET SHIRAZ

Technical details

Variety: Cabernet Sauvignon (62%) & Shiraz (38%) - estate grown Great Southern, Denmark, WA

Wine Analysis: 12.5% Alc.

Production: The spring gave plenty of rain and sunshine producing strong healthy vine growth, but the 2004 summer was exceptionally cool. This resulted in the fruit ripening very slowly and harvest was the latest it has ever been. The vines were deliberately pruned to limit the amount of fruit grown and irrigation was minimal, resulting in a harvest of just over 1 tonne to the acre.  Immediately after harvesting, the fruit was crushed and fermented rapidly over 8 days at 26 Degrees Celsius. The wine was racked every 3 to 4 months and matured in American Oak for 18 months. One third of the oak barrels were new.

Tasting Notes

Colour: A ruby colour with brick red hues

Nose:  A complex, mature nose of cedar, cigar box and truffle with hints of blackberry and spice.

Palate: The complexity continues on to the palate with earthy and plum flavours complemented by mocha and spice. Velvety, mature tannins and vanillin oak are well integrated.

Food: Roast beef; Peppered Steak; Lamb; Pasta; Coffee.

2003 Yilgarnia CABERNET SAUVIGNON

Technical details

Variety: 100% Cabernet Sauvignon - estate grown Great Southern, Denmark, WA

Wine Analysis: 12.2% Alc.

Production: The 2003 season experienced mild summer conditions with small amounts of light drizzly rain. Immediately after the completion of our vintage, the south coast experienced heavy rain making harvesting conditions difficult. The Cabernet fruit was ripe with a baume of around 12.5, and showed promising intense flavours and rich colour. The vines were deliberately pruned to limit the amount of fruit grown and irrigation was minimal, resulting in a harvest of 2 tonnes to the acre.  Immediately after harvesting, the fruit was crushed and fermented rapidly over 8 days at 26 Degrees Celsius. The wine was racked every 3 to 4 months and matured in American Oak for 18 months. One third of the oak barrels were new.

Tasting Notes

Colour: Mid to deep ruby red with a crimson hue

Nose: Blackcurrant and sweet berry fruit characters evident on the nose with hints of spearmint, cassis and smoky oak.

Palate: A complex palate consisting of ripe dark fruit and mocha flavours. The integration of minty characters and smoky, toasty oak give this wine intense flavour and persistence.

Food: Roast beef; Peppered Steak; Lamb; Pasta; Coffee.

2005 Yilgarnia MERLOT

Technical details

Variety: 100% Merlot - estate grown Great Southern, Denmark, WA

Wine Analysis: 13.5% Alc.

Production: The growing season was dry & warm, being one of the driest since records have been kept. Immediately following harvest a warm & wet period occurred with over 200mm of rain. Harvesting started in the cool of the morning at 1 am and by 8 am the fruit was in the fermentation tanks. The vines were deliberately pruned to limit the amount of fruit grown and irrigation was minimal. Immediately after harvesting, the fruit was crushed and fermented rapidly over 8 days at 26 Degrees Celsius. The wine was racked every 3 to 4 months then matured into a combination of French and American Oak for 17 months. One-third new oak was used.

Tasting Notes

Colour: Deep crimson with a purple hue

Nose: A rich, earthy nose of stewed plums, cinnamon and fruitcake.

Palate: A rounded, generous palate of ripe mulberry and blackcurrant with a more complex mocha mid-palate and a lingering spicy finish.

Food: Fresh Salmon & Trout; Veal; Lamb chops & Roast Chicken.

2003 Yilgarnia SHIRAZ

Technical details

Variety: 100% Shiraz - estate grown Great Southern, Denmark, WA

Wine Analysis: 12.9% ALc.

Production: The 2003 season experienced mild summer conditions with small amounts of light drizzly rain. Immediately after the completion of our vintage, the south coast experienced heavy rain making harvesting conditions difficult. The Shiraz fruit was ripe with a baume of around 13, and showed promising intense flavours and rich colour. The vines were deliberately pruned to limit the amount of fruit grown and irrigation was minimal, resulting in a harvest of 2 tonnes to the acre.  Immediately after harvesting, the fruit was crushed and fermented rapidly over 8 days at 26 Degrees Celsius. The wine was racked every 3 to 4 months and matured in French Oak for 17 months. One third of the oak barrels were new.

Tasting Notes

Colour: Deep magenta red with mid purple hue

Nose: Highly aromatic featuring liquorice, dark berries and plum characters with hints of cinnamon, cloves and toasty oak.

Palate: Sweet dark fruits with raspberry and savoury notes give this wine a full rich palate. Integrated nutty toasty oak and fine grain tannins add to the complexity.

Food: Roast beef; Peppered steak; Moroccan lamb; Blue bone.