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2007 Harewood Estate Riesling
Gold Medal - 2007 Australian Small
Winemakers Show
The Riesling grapes were
sourced from the oldest plantings (30 years old) in cool climate, maritime
influenced vineyards in Denmark 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 minerally 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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2007 Harewood Estate Semillon Sauvignon Blanc
Sunday Times Top 100 Wines - Peter Forrestal
The fruit for this wine was sourced from vineyards in the cool climate, coastal sub-regions of 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 lemon zest of Semillon. More tropical notes are
an indication of the warmer vintage. 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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2005 Harewood Estate Denmark Chardonnay
Gold Medal - 2007 Royal Perth Wine
Show
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 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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2005 Harewood Estate Frankland River Shiraz
Gold Medal - 2007 National Cool
Climate Wine Show
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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2005 Harewood Estate Cabernet Sauvignon
Gold Medal - 2006 Australian
Small Winemakers Show
Five Stars (Top in Category)-
Winestate "Best of the West" Tasting
This wine is a blend of premium parcels of
Cabernet Sauvignon sourced from specialist vineyards in Mount Barker, The
Porongurups 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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2004 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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2007 Harewood Estate Great Southern "White Rabbit"
A blend of Sauvignon blanc, Semillon and
Chardonnay 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, greeny 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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2005 Harewood Estate Great
Southern Shiraz Cabernet
Five Stars - Ray Jordan, The West
Australian Newspaper
Rich Frankland River Shiraz has been blended with selected
parcels of Cabernet Sauvignon from Mount Barker and Porongurup. 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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2007 Harewood Estate Great Southern Late Harvest
Gewürztraminer Riesling
This is a delicious style, with the tropical flavours of ripe
Riesling, the variety’s inherent vibrant acids and some residual sweetness all
in total harmony. 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, rich
nose displaying tropical passionfruit, lemons and limes and some perfumed,
floral notes. The “richness” of the nose follows on to the palate. An
elegant combination of ripe tropical fruits, lemons and limes, with a refreshing
balanced finish of grape sugars and minerally citrus acids. This wines
lively fruit and crisp finish are best enjoyed in its youth.
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