PREMIUM RANGE

Cabernet Merlot 2007
Varieties: Cabernet Sauvignon (60%), Merlot (40%)
Dates Picked: 12 to 24 March 07
Alcohol: 14 % vol.

Palate: A medium-bodied wine style. The Cabernet Sauvignon’s minty and blackcurrant flavour and the Merlot’s fleshy dark cherries are complimented by spicy character towards the finish.  The smooth palate is enhanced by rich sweet fruit and soft tannins. This is a savoury wine ideal for food.
Food: Great for lunch. Match with dishes such as pasta, pizzas or a cheese platter.
Cellaring: Drink now when young and fruity or the next couple of years.

Winemaking
Method: Each variety is fermented separately. Then the must is racked and the
temperature is brought to 20 C for a slow fermentation to retain maximum flavours and
freshness. The wines are left to settle and then neatly blended together prior to being earth filtered and bottled. Extreme handling care ensures the retention of the clean and rich fruit characters.
Bottling: Available in screw cap closure to retain the quality.

Chardonnay 2008
Variety: 100% Chardonnay.
Date Picked: 12 March 08
Alcohol: 14 % vol.

Palate: vibrant mineral complexity, lively melon and nectarine, with fresh acidity finish.
Food: seafood, Margaret River marrons or share with friends for aperitif.
Cellaring: made to enjoy now, fresh and young.

Winemaking
Method: after a gentle pressing, the juice is refrigerated and cold fermented slowly to
retain maximum freshness and fruit quality. The minimal use of sulfur maintains clean
characters. Some lees recovering assure a medium bodied structure and lingering flavors.
After: left to settle and then cold stabilized with minimal earth filtration before bottling.
Closure: screw caps were a must to keep freshness.

Shiraz 2008
Picked:  31 March 08
Alc: 14 % vol.

Palate: medium to full bodied wine style. The fleshy blackberries are complimented by spicy fruit flavours on the finish. The smooth palate is enhancing the fruit quality and soft tannins. This is an easy drinking and vibrant wine ideal to match with food.
Food: great for lunch, light meals or Mediterranean dishes.
Cellaring: drink now when young and fruity or in the next couple of years.

Winemaking
Method:  the must is racked and the temperature is brought to 20 C for a slow fermentation to retain maximum flavours and freshness. A short 4 months maturation in light toasted 3 years old barrels is adding body structure and good complexity. The wine is left to settle prior to being earth filtered and bottled. Extreme handling care is retaining clean and strong fruit driven characters.
Closure: available in screw cap closure to retain the quality.

Semillon Sauvignon Blanc 2008
Varieties: Semillon, Sauvignon Blanc
Picked: 5 to 12 March 08
Alcohol: 13.0 % vol.

Palate: A classic lively and refreshing style from cool climate vineyards.
Clean gooseberry and full array of intense tropical fruit flavours. Citrus and mineral brightness, with intense fruit character and a clean lingering finish.
Food: Enjoy on its own or as an aperitif. Great match with light dishes such as seafood pasta and gourmet salads.  Drink now when young, crisp and lively.

Winemaking
Method: Each variety is fermented separately. Then the must is racked and the
temperature is brought to 16 C for a slow fermentation to retain maximum flavours and
freshness. The wines are left to settle and cold stabilised and then neatly blended together prior to being earth filtered and bottled. Extreme handling care and minimal use of sulphur to retain clean and strong fruit characters.
Bottling: Available in screw cap closure to keep the freshness.

WHISPERING LAKE

Semillon "Sur Lie" 2003
Semillon wood Aged 2003
Varieties: Semillon
Harvest method: Select Hand Picked
H Date Picked: 29th of March 2003
Alcohol: 13.0 % vol.

Description
6 months maturation in our new Chardonnay barrels, with lees stirring and malolactic, secondary fermentation. Well balanced complexities, with a delicate and fine structure. This Semillon goes well with cheese or Asian food and will enhance any gourmet salad or seafood dish.

Winemaking
Pressing: Whole bunch pressed.
Method: The juice is refrigerated, settled and then racked prior to stainless steel tank fermentation. The wine is then transferred to our Chardonnay French oak barrels, where it undergoes two months lees stirring on a weekly basis and Malolactic fermentation. It is left a further four months to mature, introducing just the right amount of oak.
After: Racked into tank, let to settle and then cold stabilised before minimal filtration and bottling.

Sauvignon Blanc "fume"2007
Variety: 100% Sauvignon Blanc (Single Vineyard fruit).
Date Picked: 11th March 2007
Alcohol: 13.5% vol.

Palate: Gently oaked, herbaceous, faintly nutty and smoky (fumé) characters are complimented with a hint of cleansing acidity on the finish.  Good intensity with mouth filling texture and great length.
Very unique Eagle Vale winemaker style…

Cellaring: Lively and fresh, drinking beautifully now.
Food: A perfect wine to match with oysters, seafood and marron.

Description
Gently oaked, herbaceous, faintly nutty and smoky (fume) characters are complimented with a hint of cleansing acidity on the finish. Good intensity with mouth filling texture and great length. Unique Eagle Vale style!

Winemaking
Method: Gently pressed. Fermentation is completed in barrels and matured on its lees.
We use only specifically chosen Sancerre’s cooper new French barriques for 3 to 4
months only, where the wine gets its particular character and smoky character.
The result: a very elegant and unique flinty style. The wine undergoes minimal earth filtration prior to bottling to retain its flavour.
Closure: All under screwcap to retain the freshness and quality.

Chardonnay 2004
Variety: 100% Chardonnay (Single Vineyard fruit).
Date Picked: 19th March, 2004
Alcohol: 14 % by vol.

Colour: Straw with golden tinges.
Palate: Elegant funky Burgundian style. Great complexity with ripe melon, nectarine and white peach flavors. A delicate use of French oak resulted in a full texture and finesse.
Creamy, mouth feel oak ferment overtones. Endless length.
Cellaring: Drinking well now but ageing will enhance complexity. Drink: 2012
Food: Rich seafood, lobster or share with friends or someone you love.

Winemaking
Method: After a gentle pressing, the juice is refrigerated and transferred in new French oak barriques, where it undergoes the full fermentation. Left on lees for 4 months, stirred on a weekly basis. Only 4 months maturation in oak assured a perfect balance. Small quantities of 470 cases are produced to maintain very high quality.
After: Racked into tank, let to settle and then cold stabilized with minimal earth filtration.
Closure: Screw caps will maintain the freshness and high quality.

Merlot 2005
Variety: Merlot (Single Vineyard fruit).
Date Picked: 15 April 2005
Alcohol: 13 % vol.

Colour: Brilliant red.
Palate: Velvety texture achieved from carefully chosen fine French oak.  Truffles, black berries, with a hint of spice and black olive. This is a seriously savoury Merlot.
Cellaring: Approachable now, but the structure and persistence of flavour will reward with more complexity, after careful aging.     Drink: 2012
Food: Match with braised duck, mild cheese, or simply on its own.

Winemaking
Method: The wine is racked into a closed tank, where it undergoes cool fermentation. A controlled maceration on the skins assures softness and allows the natural fruit characters to come through. It is then matured for 18 months in French oak.
After: Careful handling and minimal use of sulphur approach is adopted to maintain maximum complexity and flavour.
Bottling: Screw caps will insure the freshness and quality.

Cabernet Sauvignon 2003
100% Single Estate dry grown fruit
Picked: 2nd April 2003
Alcohol: 14 %vol.

Palate: Generous black currant and red berries aromas complimented by soft and supple
mouth-filling tannins. Rounded with plenty of clean oak complexity, yet maintaining that
typical Southern Margaret River character.
Cellaring: A solid and elegant structure will ensure good cellaring potential. Drink: 2012
Food: game, red meat or a cheese platter.

Winemaking
Method: The wine is left to macerate with the skins until the perfect colour and tannin is
achieved. Great care is taken at pressing not to extract harsh tannins. Matured for 24
months in 70% new French oak.
After:  Extensive research of French oak and numerous racking, followed by minimal
earth filtration, to maintain maximum complexity.  (Minimal intervention and keeping vineyard derived flavors alive, is the winemaker’s long held philosophy.)
Bottling: ½ screw cap & ½ high quality corks.

Cabernet Sauvignon 2004
100% E.V. Estate dry grown, low yielding, sustainably managed vineyard.
Picked: April 2004
Alc: 14.5 % vol.

Palate: rich black currant, mocha and dark chocolate aromas compliment the savory cool
climate spicy and earthy flavors.
Well integrated cedar and soft oak tannins maintain that Southern Margaret River unique
character.
Food: game, red meat or a cheese platter.
Cellaring: this generous and complex wine will ensure good cellaring potential.
Drink: 2016.

Winemaking
Method: left to macerate with the skins until the perfect colour and structure are
achieved. Great care is taken at pressing not to extract harsh tannins. The wine is matured
in specifically selected French oak for 22 months. Numerous racking and light filtration are preferred to maintain maximum complexity and typical terroir characteristics. Minimal intervention throughout winemaking is keeping vineyard derived flavours alive satisfying the winemaker’s strong philosophy.
Closure: available in screw caps and high quality corks.


Shiraz 2005
Varieties:100% Shiraz (Single Estate fruit).
Harvest method: Select Hand Picked, single vineyard fruit
Dates Picked:15th April 2005
Alcohol:13.5 % vol.

Palate: Medium to full bodied wine, lifted by intense wild black fruits. This elegant wine has fine spices and earthy flavours supported by silky oak tannins. This style is reflecting the winemaker’s philosophy of minimal intervention during winemaking and the southern Margaret River terroir typicity.
Food: Mediterranean or Italian dishes. Try with salmon grilled steak.
Cellaring: Will benefit from careful cellaring.

Winemaking
Method: The must is cool fermented in closed tank with daily remontage. No sulphur is added prior to fermentation. After malolactic (secondary) fermentation all the wine is matured in French oak for 22 months.
After: Regular racking and minimal filtration is done to maintain the original flavours.
Bottling: Available with screw cap closures.

Shiraz 2004
Varieties: 100% Shiraz
Harvest method: Select Hand Picked, single vineyard fruit
Dates Picked: 16th April 2004
Alcohol: 14% Vol

Description
Medium to full bodied wine, fragant spicy and peppery black wild fruits. this full flavoured wine has a long palate. An elegant style which is reflecting the Winemaker's philosphy and Southern Margaret River terroir.

Winemaking
Pressing: Gentle whole bunch pressed.
Method: The must is cool fermented in closed tank with daily remontage. No sulphur is added prior to fermentation. The wine is matured in 30% new French oak for 24 months.
After: Regular racking and minimal filtration is done to maintain the original flavours.