Introducing Restaurant Exclusives
The vineyard and winery team love to explore interesting varietals, different clones, individual blocks and new winemaking techniques. It's that passion for craft and experimentation that saw the birth of our Project range.
Often these wines are produced in very limited quantities — take our 2006 Late Disgorged Brut for example. According to Steve James, Manager of Winemaking and Viticulture, the 2006 vintage was pretty special.
"The key reason we decided to leave a small parcel of this wine for extended lees ageing, was due to the unique characteristics of the season. 2006 was an unusually cold and late season which was perfect for making sparkling wine, due to the excellent slow flavour development and acid retention in the fruit. The wine was held on lees for nearly 10 years allowing the complex interaction of fruit, acidity, lees and oxygen to take place, resulting in a mature sparkling wine."
With such limited quantities of these exciting wines, we want to ensure that as many people get to experience them as possible. The same goes for some of our rare Museum wines, like the 2010 Shiraz, which is now a Restaurant Exclusive.
So next time you're down at the Estate, why not dine in our Restaurant and try some exclusive wines that you won't find elswhere.