Our Estate Range showcases a blend of our high performing blocks for any given vintage. In 2020 select parcels of Cabernet Sauvignon spent between 8-12 days on skins before being pressed off and sent to barrel for malolactic fermentation. 15 months in 25% new tight grain Bordelaise oak helped frame the dense blackberry fruit and give fine savoury structure and impeccable length to the wine. It will continue to unfurl over the medium term.
Our Estate Range showcases a blend of our high performing blocks for any given vintage. In 2019 select parcels of Cabernet Sauvignon spent between 10-14 days on skins before being pressed off and sent to barrel for malolactic fermentation. 18 months in 30% new tight grain Bordelaise oak helped frame the dense blackberry fruit and give fine savoury structure and impeccable length to the wine. It will continue to unfurl over the medium term.
Our Estate Range showcases a blend of our high performing blocks for any given vintage. A warm and condensed vintage in 2019 combined with lower yields resulted in wines of great power and concentration. Our Estate Reserve Shiraz displays the hallmark Pyrenees characters, highlighting ripe blackberry and plum, complexed by dried herbs and spice.
Our Estate Range showcases a blend of our high performing blocks for any given vintage. Above average rainfall in 2021 coupled with a cooler growing season resulted in healthy yields and wines of great finesse and freshness. Bottled after 12 months in mostly neutral french oak hogsheads to capture the regional perfume and flare, our 2021 Estate Reserve Syrah is a wine that offers layered nuance and will continue to evolve over the next 10 years.
A small parcel of old vine hand picked Chardonnay from block 5 on Blue Pyrenees Estate Vineyard was selected for the 2022 Reserve Chardonnay. Whole bunched pressed at five degrees celcius to tank then settled overnight, cloudy juice was transferred to 20% new French Oak Barriques for fermentation with ambient yeast. It spent 9 months in oak and underwent 30% Malolactic fermentation with regular lees stirring creating a creamy, textural style.