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WINE SELECTION To order our wines click here
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MIDDLE STUMP SHIRAZ Estate grown, single vineyard, hand plunged in small open fermenters with fermentation finished off in new american oak hogsheads... This powerful wine is packed with the ripe blueberry and plum fruit that makes Shiraz so appealing to so many. A liberal garnishing of quality American oak gives the wine added complexity with hints of cinnamon and vanilla. Deceptively drinkable when young, this wine will improve with cellaring for up to 5 years. Middle Stump 2003 (Sold Out) Middle Stump 2003 had a hard act to follow with its predecessor winning multiple trophies and awards. However, we couldn't be more delighted with the quality and progress of this wine. We entered this wine into the Sheraton Wine Awards with some trepidation as it had only been in the bottle for 6 months. However, we needn't have worried. Middle Stump 2003 was nominated for an award (they don't do gold, silver and bronze medals at the Sheraton Wine Awards) and out of the 82 Western Australian Shirazes entered into the show, Willy Bay Middle Stump was deemed by the esteemed international judges as the third best shiraz of the show! In a recent judging of new release WA reds, Scoop Magazine Spring 2004 Edition had this to say of the Middle Stump 2003: Powerful, ripe plums/berries with a floral top note. Complex, ripe berry and spicy oak provide a balanced, mouth-filling blast of flavour. "Luscious blackberry, spice and cedar. Serious wine, and still very young," says Paul. Great stand-alone drinking now, it will benefit from a further three to five years bottle age. Paul Boulden is the Winemaker at Sandalford Winery. At the 2004 Winewise Small Vigneron Awards Middle Stump 2003 achieved Recommended status and the judges had this to say: There's plenty of dark berry flavour to be enjoyed here, together with soft tannins and lashings of vanillin oak. Middle Stump 2003 has also picked up a Silver Medal at the 2004 Geographe Wine Show and a Bronze Medal at the 2004 QANTAS Mt Barker Wine Show. You can tell when a wine is on the way to being 'Great'. It starts off winning bronze, then it gets silver and, yes, in the 2005 Blackwood Valley Western Australia Boutique Wine Show Middle Stump 2003 won a gold medal and received second highest points for a red wine at the show. Who knows what heights this wine would have scaled if we had enough of it left to keep entering shows... And then there's the MS04. The best description for this wine is Middle Stump 2003 with an education. Elegant, refined and showing a maturity beyond its age. Time will tell what's in store for this lovely drop which is now on sale from Willy Bay Wines. Well, well, well. In keeping with the golden tradition of Middle Stump Shiraz, the MS04 has picked up a gold medal at the Boutique Wines of Australia Wine Awards 2006. Vinification Estate grown (Geographe), single vineyard. Picked in the evening at 14 be, premium Shiraz is crushed and hand plunged in small fermenters. The ferment is finished off in new fine grained American Oak Hogsheads where it is left to its own devices for another 12 months. Wine Deep ruby red. Intense blueberry and spice nose. Smooth, silky tannic structure with plums and bitter black cherry balanced by sweet vanillin oak and cinnamon. Long, long finish with no flat spots. Food Drink to savour with beef or lamb dishes and it doesn’t mind a bit of duck. FINE LEG - CHARDONNAY Using traditional Burgundian techniques, the finest Geographe Chardonnay juice has been liberated from its skins and left to its own devices in new French Oak for 11 months. With the winemaker firmly strapped into the back seat, the wine has absorbed characters from yeast lees to present a complicated but integrated whole. The winemaker says it will age well, but the wine says drink me now. Smooth, svelte, silky - fine leg alright. Two would be better. We are very pleased with our first Chardy. We started with the rare Burgundian Clone (not much of this Chardonnay clone about in Western Australia) and barrel fermented it in the very best, new, fine grained french oak hogsheads throughout 2004. Because the quality of this wine is so good, it has been named Fine Leg and has joined the Willy Bay Cricket Series alongside Middle Stump Shiraz. Vinification Single Vineyard (Geographe). Premium Burgundian (clone 76) Chardonnay was gently crushed with the free flow juice fermented in Fine Grain (Allier) French Oak Hogsheads for 12 months. Wine Pale straw. Melon/peach and vanilla nose. Creamy mouth feel, with Macadamia nut character. Subtle oak with excellent integration. Crisp fresh acidity. Overall, delicate and subtle. Food Any white meat or fish. Any time really. Sublime with roast chicken. FRENCH CUT - SEMILLON SAUVIGNON BLANC Liberty! Equality! Fraternity! Long live the new world revolution! History has shown that the varieties of semillon and sauvignon blanc are far more than the sum of their parts when sourced from Margaret River (and OK, small areas of Bordeaux). The razor sharp semillon and sauvignon fruit definition knitted with the liberating length provided by 30% fermentation in new French oak are to be relished as a glorious tricolore. A divine wine with any slice of your life, but you can be guaranteed that your head wont roll if your exercise your prerogative and open a bottle at your next soiree. Semillon Sauvignon Blanc or SSB as it is affectionately called in Oz is one of our favourite wine styles. It can be fruity and herbaceous at the same time - frivolous or serious depending on your mood. Because Margaret River is undoubtedly one of the best (if not the best) regions in the world for this wine style, we have sourced 100% of the fruit for French Cut from Margy. Vinification Both sauvignon blanc and semillon varieties were picked at optimum ripeness for the production of this classic Margaret River blend. 50\50 semillon and sauvignon blanc were blended at juice stage and cold settled to provide a clear juice for fermentation. 30% was barrel fermented in new french oak hogsheads and stored on lees for 4 months with regular battonage. The remaining 70% was tank fermented at cool temperatures below 15ºC. The 2 wines were blended prior to bottling to produce a harmonious integrated whole with fresh tropical fruit and lingering complexity from toast oak and lees contact. Wine Rich melony nose with hints of passion fruit and citrus zest. Just ripe gooseberry balanced by spicy capsicum and underlying hints of tight new oak. This is a fresh fruity style of wine to drink now that will benefit from cellaring for 3-5 years. Serve chilled. Food Light summer meals. Fish and chips. Antipasto. Bold enough to cope with piquant seafood sauce. Light enough to drink with cheese and crackers. You’d be crackers not to try it! PINK FLING - CABERNET SAUVIGNON ROSÉ Our estate grown cabernet sauvignon is picked early and gently crushed. The red skins are left in for the briefest moment before being made as a white wine style. This delightfully aromatic wine should be approached carefully. Its strawberries and cream aroma and crisp peach flavours make moderation difficult. Those lacking self discipline will fling it back while the more circumspect will savour it like a tropical fruit salad. An ideal accompaniment to spicy foods or as a winter aperitif to remind you of warmer days to come. Serve chilled. Available in 750 ml bottle. Pink Fling 2005 has been released for sale. It has the hallmark strawberries and cream nose, with hints of rose petal and peach. Another serious slurper! Currently being scientifically tested for an unusually high evaporation rate... Vinification Estate grown (Geographe), single vineyard. Picked in the evening at 12 be, premium cabernet sauvignon is crushed and gently pressed off the skins then cold fermented to dryness. Wine Pale pink with a fresh strawberries and cream nose. Surprisingly dry, with notes of licorice and dried herbs all carried with crisp, fresh acidity. Serve chilled. Food Who needs food with this summer slurper? But this wine loves to quench spicy Asian food and with cold fresh oysters you’ll be ready to die. LAST FLING - CANE CUT CABERNET SAUVIGNON No, your eyes aren't deceiving you! This is Australia's (as far as we know) first cane cut cabernet! It started as a bold experiment, but we were delighted with the result. You be the judge... Premium Cabernet Sauvignon vines have half their canes cut. The still attached bunches of grapes are left to dry in the mild autumn sun concentrating their luscious sweetness and flavour. The shriveled bunches are hand selected for gentle pressing to release a minute quantity of pure, intensely sweet juice. This has been fermented cold which has retained the classic characters of cabernet and released a plethora of exotic aromas and flavours. The scent of fresh berries and plums is complicated by ethereal hints of musk, Turkish delight and incense. Try this startlingly different dessert wine with Cabernet pate and walnut bread or your favourite sweet indulgence. Serve Chilled. Available in 375 ml bottle. What an amazing Indian Summer! We left the drying fruit on cut canes longer this year and allowed skin contact overnight before pressing. This has resulted in a deeper colour (deep magenta!) and a sweeter, more intensely flavoured wine. This sticky has to be tasted to be believed! Intensely sweet, but with good acid balance the candy apple and turkish delight flavours, it will change your view of what a dessert wine should taste like. Bottled under Stelvin Seal, Last Fling 2004 is now available for sale. (OK the secret is out. You drink this stuff while eating chocolate. Satisfied?) Middle Stump Shiraz 2002
Middle Stump Shiraz 2003
Middle Stump Shiraz 2004
Middle Stump Shiraz 2005
Middle Stump Shiraz 2006
Middle Stump Shiraz 2007
Reverse Swing Cabernet Sauvignon 2006
Reverse Swing Cabernet Sauvignon 2007
Pink Fling Cabernet Sauvignon Rose 2004
Fine Leg Chardonnay 2004
Fine Leg Chardonnay 2005
Fine Leg Chardonnay 2006
French Cut Semillon Sauvignon Blanc 2005
French Cut Semillon Sauvignon Blanc 2006
Maiden Over Sparkling Shiraz
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