Vintages
2007 Chardonnay
This pale gold Chardonnay exhibits generous aromas of pear and nectarine, combined with a lashing of buttery oak. The palate displays green apple and fig flavours that unfold gracefully to a creamy, yet minerally finish. This Chardonnay calls for whole king prawns grilled on the barbeque, topped with a garlic aioli on a sunny afternoon.
Allergen statement: According to traditional winemaking practices, a natural milk product has been used to enhance wine structure. Traces may remain.
Alcohol - 12.0%; standard drinks - 7.1
Preservatives: Contains sulphites.
2007 Merlot
This wine is dark plum in colour with an intense crimson hue. Aromas of ripe black cherries, mocha and sweet stewed rhubarb give this wine an enticing bouquet. The palate delivers concentrated flavours of redcurrants, espresso and mulberries, entwined with firm chewy tannins that linger. Enjoy as a mouth filling young wine, or careful cellaring will reward in a memorable drinking experience.
Allergen statement: According to traditional winemaking practices, a fresh egg white has been added to soften tannin structure. Traces may remain.
Alcohol - 12.5%; standard drinks - 7.4.
Preservatives: Contains sulphites.
Our Winemaker
Our vines are hand-pruned and the fruit is hand-picked to ensure that only the highest quality fruit is delivered to our contract winemaker - the renowned Cassegrain Wines of Port Macquarie. John Cassegrain is highly regarded in the wine industry. His specialist wine making facility at Port Macquarie allows small vineyards like ours a chance to produce affordable premium wines. John is always on hand to oversee the winemaking process from crushing right through to bottling. The winemaking team of Cassegrains ensures that the characteristic flavours of the fruit from our vineyard are maintained throughout the winemaking process.
About The Wine
The 2007 Chardonnay Process Thunder Ridge's Chardonnay grapes were whole bunch pressed and cold settled for 24 hours. The juice was then racked to tank to begin fermentation. At approximately 6 baume, some of the fermenting juice was transferred to 3 year old French barriques where fermentation concluded. The tank portion was fined and stabilised whilst the barrels were stirred on lees for 6 months before being re-blended with the tank portion. The wine was then prepared for bottling.
The 2007 Merlot Process The merlot was crushed and de-stemmed to an open ferment vat, then plunged four times a day to keep the cap wet during fermentation. Once the wine was completely fermented, it was drained and pressed off skins. 48 hours later it was racked off gross lees and allowed to complete malolactic fermentation in 3 year old American and French barriques. It was then racked again and sulphured before returning to mature in oak prior to being bottled.