FLINDERS BAY

2002 Cabernet Sauvignon

Our fruit is grown at Karridale and Witchcliffe in the south of the Margaret River wine region, and at Osmington, north east of Margaret River township. The soils are well drained red lateritic, and the climate is cool yet mild, influenced by two oceans.

Harvested in mid April after a long, mild summer. Small additions of Malbec and Merlot are added after malo, and the blend is aged in mainly French hogsheads for 18 months.

Ripe Cabernet fruit with dusty cigar box and cassis characters. Smooth, lasting finish with powerful Cabernet throughout. The fruit and oak are already well integrated, and the wine will improve over the next 5 - 8 years.

This wine may be enjoyed with red meat dishes or cheeses ‚ or with anything you wish!

Gold Medal ‚ Margaret River Wine Show, Class 9, 2003
Bronze Medal ‚ Class 47, Royal Hobart Wine Show, 2004

The 2005 vintage is a 60 - 40 blend of Sauvignon Blanc and Semillon, all from our Karridale Vineyard. A long, cool ripening season has given us delicate wines with full ripeness and flavour development. The wine was bottled dry, as our fruit quality does not need the augmentation of sugar or oak. It is our opinion that Margaret River grows Australia's best and most consistent Semillon. The cooler climate gives it a grassy character on the nose and front palate. It blends naturally with Sauvignon Blanc, the Sauvignon contributing up front passionfruit and tropical fruit characters, and the Semillon adding weight and complexity. We suggest that this wine be consumed whilst fresh and young, within the next two years.

Ideal as an aperitif or with a wide range of dishes, especially seafood.

Bronze Medal ‚ Class 1, Perth Royal Wine show, 2005
Bronze Medal ‚ Class 8, Royal Adelaide Wine Show, 2005
Bronze Medal ‚ Class 6, Royal Queensland Wine Show, 2005
Silver Medal ‚ Class 7, Qantas Wine Show of Western Australia, 2005

The 2005 Verdelho was made from fruit grown in the north of the Margaret River region. Careful control of yields, and an ideal ripening season have given us exceptional quality fruit. The grapes were crushed, pressed lightly and cold fermented to dryness. After filtration, the wine was bottled dry and unoaked.

Unlike most other producers, we like our wines to be dry. Big, generous fruit salad flavours, crisp dry finish. An ideal aperitif wine, or an accompaniment to chicken, pork, seafood or Asian dishes.

The wine will develop over the next five years, but we recommend it for immediate enjoyment.

Bronze Medal ‚ Class 3, Qantas Wine Show of Western Australia, 2005
Silver Medal ‚ Class 16, Royal Melbourne Wine Show, 2005
Bronze Medal ‚ Class 5, Royal Queensland Wine Show, 2005

Our 2004 Chardonnay is made from 100% estate grown Chardonnay off the Karridale vineyard. The vines are Clone 1, Clone 5 and the shy bearing Gingin (Mendoza) clone. Harvested in mid March. It is our firm belief ‚ and many will argue with us ‚ that good Australian Chardonnay does not need oak augmentation. Our climate, viticulture and low cropping levels produce intensely flavoured fruit, and we allow it to express itself without oak.

This is a fruit driven Chardonnay with depth and finesse. Butter, peaches and cashew nut nuances, with layers of fruit flavours and a long, smooth finish.

A wine to enjoy with a wide range of foods ‚ chicken and seafood come to mind, in its youth or over the next couple of years.

Bronze Medal ‚ Class 3, Perth Royal Wine Show, 2004
Silver Medal ‚ Class 2, Royal Adelaide Wine Show, 2004
Bronze Medal ‚ Class 3, National Wine Show of Australia, Canberra, 2004
Bronze Medal ‚ Class 6, Royal Hobart Wine Show, 2004
Bronze Medal ‚ Class 4, Margaret River Wine Show, 2004

This is the fifth crop of Shiraz from our Karridale vineyard. The vines are grown on lateritic red soil, and the yield is strictly controlled by pruning, shoot thinning, and by dropping bunches at veraison, two months before vintage. The resulting fruit easily achieved optimum ripeness and flavour development, in mid April, after a mild season.

Crushed and chilled to 5 degrees C, the must was tankered to South Australia's Clare Valley. Winemaker - David O'Leary.

Black with purple tinges. White pepper and spice, augmented by both French and American oak, intense, full and rich, a most attractive and interesting Shiraz, with a "forest floor" regional character. Lovely drinking now, especially after breathing, and will reward five years or more in the cellar.

Whilst eminently suited to red meat (especially lamb) dishes, the pepper and spice in this wine suit it to spicy meat and hotpot meals, and cheeses.

Bronze Medal ‚ Class 41, Royal Melbourne Wine Show, 2005

If you're looking for the usual innocuous, light, short, humdrum Merlot so many of the larger producers are putting out, this is not for you. This is an example of what the variety can achieve in a cool climate in a good year, with excellent viticulture and strict limits placed on yield. It is the result of the third crop of Merlot off our Karridale vineyard. Harvested in early April, crushed and chilled, then transported by tanker east across the Nullarbor to Watervale, in South Australia's Clare Valley, where winemaker David O'Leary made it.

The extra two days of movement on the skins helps explain the wine's wonderful black/purple colour. And the colour does not belie the wine - full, rich and opulent. Deep, generous fruit wedded to smooth, predominantly French oak.

A fuller, more serious wine than most Merlot, yet eminently drinkable, and with promise of a big future.

Roast beef or venison would be ideal meals to accompany this wine.

Bronze Medal ‚ Class 35, Royal Queensland Wine Show, 2005