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2008 Harewood Estate Riesling
Five Stars, 94 points - James
Halliday's 2010 Australian Wine Companion
The Riesling grapes were sourced from the oldest plantings (30 years old) in
cool climate vineyards in Denmark, Mount Barker and Albany in the Great Southern
wine region of Western Australia.
Only the finest, most pristine, “free-run” juice was used in the production of
this wine resulting in a wine of outstanding elegance, free from harsh, phenolic
character.
A
cool ferment in stainless steel, minimal fining and the use of screw caps are
all further steps towards capturing the inherent delicacy of this cool climate
variety.
An exceptionally brilliant, pale, almost steely colour with
youthful green tinges.
Intense floral,
citrus and passionfruit fragrance enhanced by a mineral spicy vibrancy.
A seamless palate, with initial flavours of green apple and
passionfruit leading to more austere lemons and limes.
The fine structure is testament to the care taken during this
wines production.
This wines youthful intensity and fruit-driven vibrancy can be
enjoyed over the next two years.
Cellaring for up to 10 years will be rewarded with the more
complex, toastier and textured wine that is a classic aged cool-climate
Riesling.
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2008 Harewood
Estate Reserve Semillon Sauvignon Blanc
Five Stars, 94 points - James
Halliday's 2010 Australian Wine Companion
Gold Medal - 2008
Royal Hobart International Wine Show
Gold Medal - 2008
Boutique Wine Show of Western Australia
The fruit for this wine was sourced from higher
altitude vineyards in the cool climate coastal sub-regions of Denmark.
Only the finest, more pristine, “free-run” juice
was used in the production of this wine resulting in a wine of outstanding
elegance, free from harsh, phenolic character.
A portion of each variety was barrel fermented in
larger French oak puncheons, introducing a textural complexity top the mid
palate.
Minimal fining and the use of screw caps are all
further steps towards capturing the inherent delicacy of this cool climate
blend.
A brilliant, pale colour with youthful green
tinges.
An intense nose combining the lemon zest and snow pea of Semillon
with the gooseberry and herbaceous aromas of cool climate Sauvignon blanc.
The intensity of the nose is reflected in the
seamless purity of the palate.
Mouth-watering citrus fruits are balanced
by hints of more tropical passionfruit leading to a long and lingering finish of
crisp grapefruit acidity.
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2008 Harewood Estate Sauvignon Blanc Semillon
Top of
Category - 2009 Winestate Magazine's "Best of Western Australia"
The fruit for this wine was sourced from
vineyards in the cool climate sub-regions of Mount Barker, Albany and Denmark.
Only the finest, more pristine, “free-run” juice
was used in the production of this wine resulting in a wine of outstanding
elegance, free from harsh, phenolic character.
Minimal fining and the use of screw caps are all
further steps towards capturing the inherent delicacy of this cool climate
blend.
A brilliant, pale colour with youthful green
tinges.
An intense nose combining the gooseberry and herbaceous aromas of
Sauvignon blanc with the lemons and grassiness of cool climate Semillon.
The use of only free-run juice is
reflected in the seamless purity of the palate.
Mouth-watering citrus
fruits are balanced by hints of more tropical passionfruit and pineapple.
Hints of flint and spice in the
mid-palate lead to a lingering fine finish of grapefruit.
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2007 Harewood Estate Denmark Chardonnay
Gold Medal -
2008
Australian Small Winemakers Show
91
points - James Halliday's 2010 Australian Wine Companion
This estate grown Chardonnay is handpicked and whole bunch
pressed resulting in the most pristine, high quality juice.
The juice is barrel
fermented in a mixture of new and second-use French oak barriques.
A small
proportion of the barrels are lees stirred weekly, and allowed to undergo the
secondary malolactic fermentation, introducing a savoury and textural complexity
to the final wine.
A complex, perfumed nose of citrus and fresh
nectarines balanced by spicy French oak and a richer savoury character.
The use of free-run juice has produced an
impressively elegant palate, achieving a perfect balance between fruit flavour,
texture and length.
Initial flavours of grapefruit lead to riper
stone fruits and a more
savoury mid palate that finishes with lingering citrus acidity balanced by
vanillin French oak.
The use of Screw Cap technology will allow this
wine to be cellared, with confidence, for up to 5 years.
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2006 Harewood Estate Frankland River Shiraz
Gold Medal - 2007 Qantas Wine Show of
Western Australia
Gold Medal - 2008
Boutique Wine Show of Western Australia
Frankland River arguably produces some of the best Shiraz
in Australia. This wine is a careful blend of Shiraz sourced from the best, low
yielding vineyards in the region. The tarry, Rhone-like structure of Frankland
Shiraz
is a product of the regions warm days with cool nights, low rainfall and "mean"
gravely soils. The
individual parcels of fruit were “cold-soaked” prior to fermentation with
specific yeasts isolated from the best Rhone vineyards. This pre-ferment
treatment permits a gentler extraction of tannins, whilst enhancing the fruit
intensity.
The wine then underwent malolactic fermentation and 18 months
maturation in an equal mix of new and one-year old French oak barriques.
A dense, inky crimson colour with purple hues.
A rich,
brooding nose of liquorice, mocha, and spicy black pepper.
Smooth, velvety
textures are enhanced by elegant French oak spice and balanced by a subtle acid
length.
The flavours are rich and complex with ripe plums and blackberry
complemented by more sophisticated dark chocolate, aniseed and coffee.
The
wines balance and structure, combined with the use of Screw cap technology,
suggest that it will improve with up to 10 years careful cellaring.
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2006 Harewood Estate Cabernet Sauvignon
Silver Medal -
2008 Australian Small Winemakers Show
Silver Medal -
2008 Rutherglen Wine Show
This wine is a blend of premium parcels of
Cabernet Sauvignon sourced from specialist vineyards in Mount Barker, The
Porongurup's and Frankland River.
The individual parcels of fruit were
“cold-soaked” prior to fermentation with specific yeasts isolated from
Bordeaux. This pre-ferment treatment permits a gentler extraction of tannins,
whilst enhancing fruit intensity. The wine then underwent malolactic
fermentation and maturation in an equal mix of new and one-year old French oak
barriques. After one year in oak, the individual barriques were subjected to an
exhaustive selection process to arrive at the final blend which was then matured
for a further 8 months in French oak.
A dense, dark brick red with some youthful purple hues. A
complex, perfumed nose of cassis, mint, cedar and tobacco leaf. A
seamless, textured palate of blackcurrant, plums and vanillin French oak
complemented by a long finish of coffee bean, chocolate and fine tannins.
The wines balance and structure, combined with the use of Screw cap technology,
suggest that it will improve with up to 10 years careful cellaring.
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2006 Harewood Estate Great
Southern Shiraz Cabernet
2 Silver, 4 Bronze Medals
Rich Frankland River Shiraz has been blended with selected
parcels of Cabernet Sauvignon from Mount Barker. These
individual batches were fermented in small open fermenters and then matured in a
mixture of new and older French and American oak barriques. Following nine
months in oak, the wine was blended and returned to barrel for a further six
months prior to bottling.
A dense, inky crimson colour with purple hues. A rich, powerful nose of ripe forest fruits supported by complex
overtones of liquorice, mocha and varietal black pepper.
The intense, rich black cherry, “rum and raisin” flavours of ripe
Shiraz are complemented by more elegant Cabernet flavours of blackcurrant and
mint.
Ripe soft tannins and toasty vanillin oak influences balance the depth of
fruit.
The wines richness and structure,
combined with the use of Screw cap technology, suggest that it will improve with
up to 5 years careful cellaring.
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2008 Harewood Estate Denmark Pinot Noir
This estate grown Pinot Noir has been produced from the rare
Burgundian clones isolated by Dijon University from the best performing Pinot
vineyards in Burgundy – clones 114, 115 and 777.
The grapes were hand picked
and a proportion of whole bunches incorporated in the ferment to introduce
a “carbonic maceration” complexity.
The wine was matured, for twelve months, in
a mix of new and older French oak barriques.
A dark crimson colour, with purple hues. A
complex, perfumed nose of black cherries, dried flowers and rich dark chocolate.
The use of the new clones has introduced a rich complexity to the wine.
Primary flavours of cherries and plums marry with
“darker” liquorice and coffee characters. The tannins are rich and supple
complemented by a long and spicy finish.
The use of Screw Cap technology will allow this
wine to be cellared, with confidence, for up to 5 years.
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2008 Harewood Estate Great Southern "White Rabbit"
Silver Medal -
2008
National Cool Climate Wine Show
A blend of Sauvignon blanc, Chardonnay and
Semillon grapes sourced from the cool climate Denmark, Albany and Mount Barker
sub-regions of the Great Southern in Western Australia.
The careful selection of varieties for the blend
has produced a generous, fruit-driven wine with an elegant, crisp finish.
A cool ferment in stainless steel, minimal fining
and the use of screw caps are all further steps towards preserving the freshness
of this enticing blend.
A brilliant, fresh, green straw colour.
A
lively, active nose of fresh nectarines and citrus with hints of more tropical
banana and rockmelon.
The “fruit cocktail” of the nose follows on to
the palate. A delicious combination of juicy citrus fruits, stone fruits
and pineapple, with an underlying grapefruit acidity providing a lingering
vibrancy.
This wines lively fruit and crisp finish are best
enjoyed in its youth.
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2008 Harewood Estate Great Southern "Red Rabbit"
An elegant combination of cool climate Denmark
and Mount Barker Cabernet Sauvignon blended with richer Merlot from the warmer
climate Frankland River region.
This has resulted in a wine
that displays vibrant spicy redcurrant and hints of leafy tobacco
complexity complemented by riper plum, blackberry and chocolate notes.
Eighteen months maturation in French oak
barriques has resulted in soft velvety tannins and a wine of immediate appeal.
This wine will improve with up to 5 years
careful cellaring.
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