Back to list Black Creek Sparkling Shiraz 3 Tales Marlborough Sauvignon Blanc (2008) Region
Marlborough, New Zealand
Appearance
Clean and bright with green edges
Bouquet
Freshly cut grass and nettle mingle with classic tropical aromas of passionfruit and gooseberry.
Palate
This fresh vibrant Sauvignon Blanc has herbaceous characters underpinned with hints of mineral and nettle flavours rounded off with a layer of tropical fruit. This combination of elements makes for a very exciting Marlborough Sauvignon Blanc.
Vintage Conditions
2007 - 2008 was a great growing season with excellent flowering in November, a hot summer and warm autumn. This produced wine with layers of flavour, beautiful balanced fruit texture and a lingering taste that seems to go on forever.
Winemaking
The wine was femented at 12° -15° C with selected strains of yeast in 100% stainless steel.
Wine Analysis
Alc/Vol 13.5% pH: 3.34 TA: 7.1g/l RS 2.5g/l
Cellaring
The wine will cellar for 2 - 3 years
Suggested Cuisine
Enjoy with fresh seafood and salads
 8 Year Old Port Region
Multi-regional
Appearance
Deep toffee
Bouquet
Aromas of nuts with aged rancio notes
Palate
The refined rancio characters are enhanced by rich chocolate, coffe and sweet almond characters. On the palate, smooth, concentrated.
Winemaking
8 Year Old Tawny is aged is both small and large oak vats and casks. The wine is sourced from De Bortoli’s substantial reserves of aged wine stocks maturing in barrel and blended to an average age of eight years.
Wine Analysis
Alc/Vol : 18.5 %
Cellaring
The wine has been aged in barrel and is designed for current consumption but will keep in the bottle for several years.
Suggested Cuisine
Enjoy after a meal with a platter of cheeses, dried fruits and nuts.
General Characteristics
Sweet Medium Bodied  Australian Lambrusco Region
Australia
Appearance
Vibrant ruby red
Bouquet
Fresh red fruit aromas of strawberry and cherry
Palate
Delicious soft sweet berry fruit flavours, with a gentle spritz or ‘frizzante” texture
Winemaking
Varieties from low yielding vineyards with suitable flavour profiles were selected for this wine. Lifted strawberry and cherry fruit characters were identified in the vineyard and preserved throughout the wine making process.
Wine Analysis
Alc/Vol : 10.0 % pH : 3.3 TA : 6.5 g/L
Cellaring
Designed for current drinking. Enjoy now!
Suggested Cuisine
Serve chilled as an aperitif or enjoy alongside pasta or poulty dishes.
General Characteristics
Medium Sweet Light Bodied  Bancroft Bridge Brut Region
Riverina, NSW
Appearance
Straw yellow in colour
Bouquet
Displays fresh, herbaceous aromas
Palate
A very refreshing, easy drinking sparkling wine displaying fresh, fruit flavours and a creamy palate with a crisp clean finish. The ideal wine for any occasion.
Vintage Conditions
A non vintage blend. Fruit is selected on flavour profile and blended to create a wine of distinction.
Winemaking
All juice is fermented cold to retain freshness. More then 20% of the wine undergoes secondary fermentation in tank to add complexity.
Wine Analysis
Alc/Vol : 11.0 % pH : 3.25 TA : 6.7 g/L
Cellaring
Best enjoyed now and over the next two years.
Suggested Cuisine
A versatile wine that can be enjoyed on it’s own or partnered with appetisers such as chilled oysters and prawns or antipasto.
General Characteristics
Medium Dry Light Bodied  Bancroft Bridge Cabernet Merlot (2007) Region
Australia
Appearance
Deep purple with crimson hues
Bouquet
Sweet fragrant aromas of blackberries with underlying mint and hints of oak
Palate
A generous wine that shows vibrant fruit on the rich palate with soft mouth-coating tannins
Vintage Conditions
Drought conditions led to an earlier vintage than previous years. Dry weather and warm sunny days with low crop levels have created wines with great flavour intensity.
Winemaking
Fruit was selected by the winemaker and picked when both flavour and Baumé were optimum. The Cabernet portion spent 7 days on skins at 27° - 30°c. The Merlot component spent 5-7 days on skins at 20° - 24 °c.. A combination of French and American oak was used.
Wine Analysis
Alc/Vol : 13.5 % pH : 3.50 TA : 6.54 g/L
Cellaring
A wine made to consume now or cellar for upto 2 years.
Suggested Cuisine
This wine is best suited to beef or lamb dishes
General Characteristics
Medium Dry Medium Bodied  Bancroft Bridge Chardonnay (2008) Region
Australia
Appearance
Pale Straw with green hues
Bouquet
Zesty lemon citrus and stone fruit is balanced with a hint of nutty oak
Palate
This fruit driven wine with crisp acid has been enhanced by lees stirring giving a great texture and balance to the mid palate. The subtle oak approach has given added structure to the wine without overpowering it leaving the citrus and stone fruit flavours to dominate.
Vintage Conditions
Drought conditions led to an earlier vintage than previous years. Dry weather and warm sunny days with low crop levels have created wines with great flavour intensity.
Winemaking
Warmer then usual January nights lead to some varieties reaching maturity earlier then previous years. Late ‘07 Rains & some showers in January ensured the fruit in good condition. With a cooler February then usual, varieties that had not reached maturity in January took longer then expected to ripen. Nearly all white varieties were finished harvesting before the end of February with overall quality being quite good. This wine was fermented over a two week period between 12ºc and 14ºc. Selected parcels were fermented with the inclusion of French oak.
Wine Analysis
Alc/Vol : 12.5% pH : 3.3 TA : 7.0 g/L
Cellaring
This wine is made for immediate consumption however can be cellared for up to 2 years.
Suggested Cuisine
A wonderful partner to spicy chicken or seafood dishes.
General Characteristics
Medium Dry Medium Bodied  Bancroft Bridge Riesling (2007) Region
Australia
Appearance
Pale straw colour
Bouquet
Lifted citrus and floral aromas
Palate
Fresh zesty lemon and lime flavours on the palate balanced with crisp balanced acidity.
Vintage Conditions
Drought conditions led to an earlier vintage than previous years. Dry weather and warm sunny days with low cropping levels resulted in wines with fantastic flavour concentration.
Winemaking
Fruit was selected from vineyards that show the desired flavour expression. Vineyards with healthy clean fruit profiling citrus and floral flavours were selected. The wine was fermented over a two week period at between 12º and 14ºC.
Wine Analysis
Alc/Vol : 12.0 % pH : 3.2 TA : 5.75 g/L
Cellaring
Enjoy whilst the wine retains its youthful, fresh fruit flavours or cellar for up to 2 years.
Suggested Cuisine
This crisp fresh wine makes a perfect accompaniment to spicy Thai or Indian
dishes.
General Characteristics
Medium Dry Light Bodied
 Bancroft Bridge Semillon Chardonnay (2007) Region
Riverina
Appearance
Pale straw
Bouquet
Aromas of lifted citrus and stonefruits complexed with just a hint of vanillin oak
Palate
This refreshing, zesty wine with its burst of fresh lemon/lime citrus flavours, is balanced with subtle vanillin oak mid palate giving texture and length but nevertheless finishing with crisp balanced acidity.
Vintage Conditions
Drought conditions led to an earlier vintage than normal. Dry weather and warm sunny days with low cropping levels resulted in wines with excellent flavour concentration.
Winemaking
Fruit classification was based on vineyards producing fruit with the desired flavour profile for Bancroft Bridge. Healthy berries exhibiting citrus, melon and stone fruit characters were selected. The wine was fermented over a two week period between 12ºC and 14ºC. A portion was fermented on American oak and another portion, 20% underwent malolactic fermentation.
Wine Analysis
Alc/Vol : 13.0% pH : 3.31 TA : 5.89 g/L
Cellaring
This wine is designed for immediate enjoyment but can be cellared for up to
two years under good conditions
Suggested Cuisine
Perfect with chicken dishes, salads or simple fish dishes.
General Characteristics
Medium Dry Medium Bodied  Bancroft Bridge Semillon Sauvignon Blanc (2008) Region
Riverina
Appearance
Pale straw in colour with fresh green hues
Bouquet
The nose is clean and grassy with a hint of tropical fruit
Palate
The palate is soft and round with clean citrus flavours on the finish
Vintage Conditions
Warmer than usual January nights lead to some varieties reaching maturity earlier then previous years. Late ‘07 Rains & some showers in January ensured the fruit in good condition. With a cooler February than usual, varieties that had not reached maturity in January took longer then expected to ripen. Nearly all white varieties were finished harvesting before the end of February with overall quality being quite good.
Winemaking
Semillon and Sauvignon blanc from select vineyards in the Riverina were chosen for their intense varietal characters. The juice was fermented cold to retain fruit flavour and freshness before being clarified and bottled.
Wine Analysis
Alc/Vol : 11.5 % pH : 3.33 TA : 5.71 g/L
Cellaring
Best enjoyed in its youth whilst retaining its fresh fruit intensity but can be cellared in the short term (a year or so) under ideal conditions.
Suggested Cuisine
A perfect accompaniment to fresh seafood, salads, light pasta dishes or Asian food.
General Characteristics
Medium Dry Light Bodied  Bancroft Bridge Shiraz Cabernet (2008) Region
Riverina
Appearance
Vibrant purple, deep crimson
Bouquet
Lifted blackberry and spice
Palate
Fresh fruit, berry and toasty vanillan oak. Soft round tannins with good length
Vintage Conditions
Warmer then usual January nights lead to some varieties reaching maturity earlier then previous years. Late ‘07 rains & showers in January ensured vines in good health. A cooler February then usual allowed for good fruit development and varietal expression.
Winemaking
Fruit parcels selected to suit style in vineyard. Plum and spice flavours in vineyards a determining factor. Warm fermentation temperatures and gentle colour tannin extraction used to create a soft wine style. Full malolactic fermentation. 3-4 months on French and American oak.
Wine Analysis
Alc/Vol : 14.0 % pH : 3.51 TA : 6.35 g/L
Cellaring
Enjoyable now or cellar for up to 2 years
Suggested Cuisine
Enjoy with duck or rabbit dishes
General Characteristics
Dry Medium Bodied Bell. Pen Pinot Gris (2004)Black Creek Cabernet Merlot (2004)Black Creek Chardonnay (2004)Black Creek Liqueur Muscat Non-VintageBlack Creek Rose (2003)Black Creek Sauv Blanc Semillon (2004)Black Creek Semillon (2004)Black Creek Semillon Sauv Blanc (2004)Black Creek Shiraz (2004)Black Creek Verdelho (2004) Black Noble Region
Riverina, NSW
Appearance
Deep amber with green gold edges
Bouquet
Complex array of aromas including coffee/toffee and anise
Palate
Concentrated, complex array of flavours including coffee/toffee and anise with aged character from maturation in oak for an average of 8 years, long luscious finish.
Winemaking
Black Noble is made from botrytised Semillon that is fortified and aged in old oak barrels for an average of eight years.. Created by Darren De Bortoli, it was Inspired by a 1930s wine made by Vittorio De Bortoli.The wine is unique but has been compared to wines of the Jerez region of Spain.
Wine Analysis
Alc/Vol : 17.5 %
Cellaring
The wine has been aged in barrel and is designed for current consumption but will keep in the bottle for several years.
Suggested Cuisine
Black Noble is the perfect end to a meal with an espresso and dark chocolate or a platter of cheeses, dried fruits and nuts.
General Characteristics
Sweet Medium Bodied Bulk White J Pierre Base Non-VintageCab Sauv Standard (2003) Campanella Moscato (2007) Region
Australia
Appearance
Pale straw
Bouquet
Lifted aromas of grape with a hint of musk
Palate
Vibrant, refreshing wine with slight frizzante effect and a clean finish
Vintage Conditions
Following a hot, dry season, vintage was early with lower crop yields delivering quality fruit with excellent varietal character.
Winemaking
Fruit was selected from vines with good canopy cover providing shelter from the harsh sun and allowing fruit to ripen naturally. The fruit was picked and pressed cold. Juice was left to settle naturally and then filtered clean. The wine was fermented cold to retain fresh fruit characters.
Wine Analysis
Alc/Vol : 8.0% pH : 3.25 TA : 5.1 g/L
Cellaring
Made for immediate enjoyment
Suggested Cuisine
Oysters natural or fresh fruit
General Characteristics
Medium Sweet Light Bodied
Availability
1st Choice Liquor Superstores and Liquorland stores.  Campanella Syrah Dolcetto (2007) Region
Australia
Appearance
Vibrant purple hues with brilliant clarity and depth
Bouquet
Lifted plum and raspberry aromas
Palate
The spicy characters of Syrah combine with the natural fruit sweetness
of Dolcetto for a lively wine with a soft, fruit driven finish
Vintage Conditions
Drought conditions led to an earlier vintage than previous years. Dry weather and warm sunny days with low crop levels produced wines with great concentration of flavour.
Winemaking
Fruit from low yielding vineyards with suitable flavour profiles were selected for this wine. Lifted raspberry and cherry fruit characters were identified in the vineyard and were preserved throughout the wine making process with a cool soak of crushed fruit on skins to extract delicate flavour and colour, followed by a cool fermentation and pressing mid ferment to retain natural fruit sweetness.
Wine Analysis
Alc/Vol : 9.5% pH : 3.05 TA : 6.5 g/L
Cellaring
Made for immediate enjoyment
Suggested Cuisine
Enjoy with traditional Italian food such as pizza
or pasta. To best enjoy, served chilled.
General Characteristics
MediumSweet Medium Bodied
Availability
1st Choice Liquor Superstores and Liquorland stores.  Cosa Dolce Syrah Dolcetto (2008) Region
Australia
Appearance
Vibrant purple hues, brilliant clarity and depth
Bouquet
Lifted plum and raspberry aroma with some varietal spice
Palate
Lively plum, tropical characters, sweet fleshy mid palate fruit, finishing crisp on the palate. Silky tannin structure creates a soft fruit driven finish.
Vintage Conditions
Drought conditions led to an earlier vintage than previous years. Dry weather and warm sunny days with low crop levels produced wines with great concentration of flavour.
Winemaking
Fruit from low yielding vineyards with suitable flavour profiles were selected for this wine. Lifted raspberry and cherry fruit characters were identified in the vineyard and were preserved throughout the wine making process with a cool soak of crushed fruit on skins to extract delicate flavour and colour, followed by a cool fermentation and pressing mid ferment to retain natural fruit sweetness.
Wine Analysis
Alc/Vol : 9.5% pH : 3.05 TA : 6.5 g/L
Cellaring
Made for immediate enjoyment
Suggested Cuisine
Italian favourites such as pizza or pasta
Availability
Exclusive to Tesco stores (UK)
 Cosa Dolce Trebbiano Pinot Grigio (2008) Region
Australia
Appearance
Pale straw in colour with fresh green hues
Bouquet
Very subtle grapey aromas are backed up with faint grassy notes on this almost
neutral dry white
Palate
The palate is elegant and balanced with great mouthfeel
Vintage Conditions
Following a hot, dry season, vintage was early with lower crop yields delivering quality fruit with excellent varietal character.
Winemaking
Fruit is sourced from mature vines which deliver fruit with balanced varietal character. The fruit is pressed cold and the juice is allowed to settle naturally then racked and fermented at warmer temperatures.Wine Analysis
Alc/Vol : 12.5 % pH : 3.30 TA : 5.90 g/L
Cellaring
Made for immediate enjoyment, serve chilled
Suggested Cuisine
Enjoy on its own or with fresh seafood
Availability
Exclusive to Tesco stores (UK) dB Chardonnay (2007)dB Colombard Chardonnay (2007)dB Riesling (2006) dB Selection Cabernet Merlot (2008) Region
Australia
Appearance
Deep purple with crimson hues
Bouquet
Sweet fragrant aromas of blackberries with underlying mint and hints of oak
Palate
A generous wine that shows vibrant fruit on the rich palate with soft mouth-coating tannins
Vintage Conditions
Drought conditions led to an earlier vintage than previous years. Dry weather and warm sunny days with low crop levels have created wines with great flavour intensity.
Winemaking
Fruit was selected by the winemaker and picked when both flavour and Baumé were optimum. The Cabernet portion spent 7 days on skins at 27° - 30°c. The Merlot component spent 5-7 days on skins at 20° - 24 °c.. A combination of French and American oak was used.
Wine Analysis
Alc/Vol : 13.5 % pH : 3.50 TA : 6.54 g/L
Cellaring
A wine made to consume now or cellar for upto 2 years
Suggested Cuisine
This wine is best suited to beef or lamb dishes
General Characteristics
Medium Dry Medium Bodied  dB Selection Chardonnay (2008) Region
Australia
Appearance
Pale Straw with green hues
Bouquet
Zesty lemon citrus and stone fruit is balanced with a hint of nutty oak
Palate
This fruit driven wine with crisp acid has been enhanced by lees stirring giving a great texture and balance to the mid palate. The subtle oak approach has given added structure to the wine without overpowering it leaving the citrus and stone fruit flavours to dominate.
Vintage Conditions
Drought conditions led to an earlier vintage than previous years. Dry weather and warm sunny days with low crop levels have created wines with great flavour intensity.
Winemaking
Warmer then usual January nights lead to some varieties reaching maturity earlier then previous years. Late ‘07 Rains & some showers in January ensured the fruit in good condition. With a cooler February then usual, varieties that had not reached maturity in January took longer then expected to ripen. Nearly all white varieties were finished harvesting before the end of February with overall quality being quite good. This wine was fermented over a two week period between 12ºc and 14ºc. Selected parcels were fermented with the inclusion of French oak.
Wine Analysis
Alc/Vol : 12.5% pH : 3.3 TA : 7.0 g/L
Cellaring
This wine is made for immediate consumption however can be cellared for up to 2 years.
Suggested Cuisine
A wonderful partner to spicy chicken or seafood dishes.
General Characteristics
Medium Dry Medium Bodied  dB Selection Colombard Chardonnay (2009) Region
Riverina, NSW
Appearance
Pale straw with green hues
Bouquet
The nose shows lifted tropical fruit and fresh apple aromas
Palate
The fresh citrus flavours from the Colombard infuse with the tropical fruit flavours from the Chardonnay to give a wine with richness and length.
Vintage Conditions
Consistent rains leading up to the vintage maintained vine health and fruit freshness. A warm and dry harvest period resulted in ideal ripening conditions.
Winemaking
The Colombard and Chardonnay fruit from selected vineyards in the Riverina were chosen for their intense varietal characters. The juice was cold settled then racked to fermentation. Fermentation took place at low temperatures to retain freshness and the varietal characters of the wine.
Wine Analysis
Alc/Vol : 12.5% pH : 3.30 TA : 6.40 g/L
Cellaring
Enjoy now or over the next 2 years
Suggested Cuisine
A wonderful partner to spicy chicken or seafood dishes.
General Characteristics
Medium Dry Light Bodied  dB Selection Merlot (2008) Region
King Valley, Yarra Valley & Heathcote VIC
Appearance
Purple hues
Bouquet
Lifted savoury, spiced and cherry fruit with background toasty oak
Palate
The palate is rich and generous with cherry fruit flavours with subtle oak, firm tannins and persistent length.
Vintage Conditions
Warmer than usual January nights lead to some varieities reaching maturity earlier than previous years. Late ‘07 rains & showers in January ensured vines in good health. A cooler February than usual allowed for good fruit development and varietal expression.
Winemaking
Fruit was selected by the winemaker and picked when both flavour and Baumé were optimum. Fermentation was on average for 7 days on skins at 22ºC - 25ºC with 100% malolactic fermentation.
Wine Analysis
Alc/Vol : 14.5% pH : 3.55 TA : 6.65 g/L
Cellaring
Enjoy now or cellar for up to 5 years
Suggested Cuisine
Try with lightly seasoned red meat dishes
General Characteristics
Dry Full Bodied  dB Selection Petite Sirah (2007) Region
Riverina
Appearance
Deep purple/ ink hues
Bouquet
Rich ripe plum with sweet well integrated mocha/chocolate oak
Palate
Concentrated spicy fruit palate with persistent mocha/chocolate oak flavours
Vintage Conditions
Drought conditions led to an earlier vintage than previous years. Dry weather and warm sunny days with low crop levels have resulted in wines with terrific concentration of flavour.
Winemaking
Fruit was selected by the winemaker and picked when both flavour and Baumé were optimum. Fermentation was on average 7 days on skins at 22°C - 25°C. Maturation occurred with American and French oak combined with mico-oxygenation process imparting softness, suppleness and texture to the wine.
Wine Analysis
Alc/Vol : 14.0% pH : 3.49 TA : 6.03 g/L
Cellaring
Drink now or cellar for 1-5 years
Suggested Cuisine
Try with rich, spicy red meat dishes
General Characteristics
Dry Full Bodied  dB Selection Rosé (2009) Region
Riverina, NSW
Appearance
Cherry red with some violet hues
Bouquet
Lifted aromas of raspberry and rose petal
Palate
Lively strawberry and slightly tropical palate with a finish of sweet fruit
Vintage Conditions
The warm, dry season brought vintage forward several weeks. Low crop levels resulted in wines with excellent flavour intensity.
Winemaking
Varieties from low yielding vineyards with suitable flavour profiles were selected. Lifted strawberry and cherry fruit characters were identified in the vineyard and preserved throughout the wine making process. Cool soaking of crushed fruit on skins to extract delicate Rosé flavour and colour was followed by a cool fermentation to retain fruit character.
Wine Analysis
Alc/Vol : 11.5 % pH : 3.35 TA : 6.5 g/L
Cellaring
Designed for early drinking, the perfect wine for spring through to summer
Suggested Cuisine
Seafood, light summer dishes or as an aperitif, either on its own or with savouries or canapés.
General Characteristics
Medium Dry Light Bodied  dB Selection Semillon Chardonnay (2008) Region
Riverina
Appearance
Pale straw
Bouquet
Aromas of lifted citrus and stonefruits complexed with just a hint of vanillin oak
Palate
This refreshing, zesty wine with its burst of fresh lemon/lime citrus flavours, is balanced with subtle vanillin oak mid palate giving texture and length but nevertheless finishing with crisp balanced acidity.
Vintage Conditions
Drought conditions led to an earlier vintage than normal. Dry weather and warm sunny days with low cropping levels resulted in wines with excellent flavour concentration.
Winemaking
Fruit classification was based on vineyards producing fruit with the desired flavour profile for dB Selection. Healthy berries exhibiting citrus, melon and stone fruit characters were selected. The wine was fermented over a two week period between 12ºC and 14ºC. A portion was fermented on American oak and another portion, 20% underwent malolactic fermentation.
Wine Analysis
Alc/Vol : 13.0% pH : 3.31 TA : 5.89 g/L
Cellaring
This wine is designed for immediate enjoyment but can be cellared for up to
two years under good conditions.
Suggested Cuisine
Perfect with chicken dishes, salads or simple fish dishes.
General Characteristics
Medium Dry Medium Bodied  dB Selection Shiraz (2008) Region
Australia
Appearance
Deep red with purple hues
Bouquet
Combination of pepper/spice/plum fruit with chocolate/toasty oak
Palate
Full bodied, expressing rich mid palate fruit and spice with generous length of flavour
Vintage Conditions
Warmer than usual January nights lead to some varieties reaching maturity earlier than previous years. late ‘07 rains & showers in January ensured vines in good health. A cooler February than usual allowed for good fruit development and varietal expression.
Winemaking
Vineyards were selected on flavour profile, fresh berry and plum identified as suitable characteristics. Average of 7 days on skins
with fermentation temperatures ranging 22.0ºC-25.0ºC.
Wine Analysis
Alc/Vol : 14.0 % pH : 3.6 TA : 6.6 g/L
Cellaring
Made for current enjoyment
Suggested Cuisine
Enjoy with meat, veal or pasta dishes
General Characteristics
Dry Full Bodied  dB Selection Shiraz Cabernet (2008) Region
Riverina
Appearance
Vibrant purple, deep crimson
Bouquet
Lifted plum and spice
Palate
Fresh fruit, berry and toasty vanillin oak. Soft rounded tannins with good length
Vintage Conditions
Drought conditions led to an earlier vintage than previous years. Dry weather and warm sunny days with low crop levels have created wines with great flavour intensity.
Winemaking
Fruit parcels suitable to make the desired style were carefully selected in the vineyard. Berries with plum and spice flavours in the vineyard were a determining factor. Warm fermentation temperatures and gentle colour tannin extraction were used to create a soft wine style. The wine was aged for 3-4 months on French and American oak.
Wine Analysis
Alc/Vol : 13.5 % pH : 3.55 TA : 6.5 g/L
Cellaring
Enjoyable now or cellar for up to 2 years
Suggested Cuisine
Enjoy with red meats or pasta dishes
General Characteristics
Dry Medium Bodied Back to list |
