Shiraz is a dark-skinned grape variety grown throughout the world. DNA profiling in 1999 found Shiraz to be the offspring of two grapes from southeastern France: Dureza and Mondeuse Blanche. Our clones selection are PT23NG and 1654. The style and flavour profile of wines made from Shiraz is influenced by the climate where the grapes are grown, with moderate climates tending to produce medium to full-bodied wines with medium-plus to high levels of tannins and flavours of blackberry, mint and black pepper notes. In warmer climates, Shiraz is more consistently full-bodied with softer tannin, jammier fruit and spice notes of liquorice, anise and earthy leather. In many regions the acidity and tannin levels of Shiraz allow the wines produced from this grape variety to have favourable aging potential. Our Contemplation Reserve Shiraz is a consistent product of superior quality. In the making, we use our best hand-picked grapes exclusively harvested from our single vineyard. All our Reserve Shiraz wines are kept in American oak barrels for at least 12 months before bottling.
Cabernet Sauvignon is one of the world’s most widely recognised red wine grape varieties because of its quality. It is grown in nearly every major wine producing country among a diverse spectrum of climates. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines. From France, the grape spread across Europe and to the New World. For most of the 20th century it was the world’s most widely.
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon Blanc during the 17th century in south western France. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character “typicity” of the varietal.
The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine’s aging potential. Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. The blackcurrant notes are often seen with black cherry and black olives notes and some vintages the flavours can veer towards the over-ripe and “jammy” side.
Our Cabernet wines are kept in French oak barrels for at least 18 months before bottling. Cabernet Sauvignon was our first commercial vintage in 1997. The original cuttings used for propagation of our vines were sourced from the vineyard of Red Hill Winery of Mornington Peninsula, in Victoria. Twenty six years ago, in 1992, we propagated at home and planted the first 5,000 rootlings of our vineyard to this fine varietal. Our clone selection is R3V19E.
French ampelographer and viticulturalist Pierre Galet notes that most evidence suggests that Côt was the variety’s original name and that it probably originated in northern Burgundy, France.
Malbec grapes have a dark purple colour and robust tannins. Its production is increasingly recognised in Australia. We have mastered its production through careful clonal selection, viticultural practices and oenological experience. Our clones selection are BX1056 & ‘SA-Potts Malbec’
Our Malbec displays deep ruby-red colour with a fragrant bouquet of plums black currant and subtle aroma of violets. Fleshy and luscious with the complex blend of aromas of dark fruits, cherry, tobacco and dark chocolate notes. Full and round with ample volume, soft tannins and a long finish. Aged in French oak barrels for 12 months.
Rosé (also known as rosada in Portugal and rosato in Italy) is a style of wine that incorporates some of the colour from the grape skins, but not enough to qualify it as a red wine.
Quality rosé wines are produced with the skin contact method. Black-skinned grapes are crushed and the skins allowed to remain in contact with the juice for a very short period of time at low temperatures.
The aromas and flavour of rosés are primarily influenced by the grape variety used to produce the wine, but the method of production also plays an important part. The light, fruity character of many rosés come from volatile thiols that are found as flavour precursors in the grape skins.
Gold Rush Rosé is brisk and dry made of 100 % Cabernet Sauvignon grapes. Displays a dusty pink colour with a hint of orange. On the nose, red cherry, strawberry and red apple lift. The palate is neutral with a chalky, mouth-watering texture underpinning light red berry fruits. Perfect for sharing with friends over a long lazy lunch.
Chardonnay grape variety is neutral, with many of the flavours commonly associated with the grape being derived from such influences as ‘terroir’ and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France to the New World wines with oak, and tropical fruit flavours. Chardonnay tends to be medium to light bodied with noticeable acidity and flavors of green plum, apple and pear. In warmer locations the flavours become more citrus, peach and melon, while in very warm locations more fig and tropical fruit notes such as banana and mango are common. Wines that have gone through malo-lactic fermentation tend to have softer acidity and fruit flavours with ‘buttery’ mouth-feel and hazelnut notes.
Our Chardonnay wines are produced from hand-picked grapes, clone selection FV110V3, harvested from a single vineyard (preferably in early hours of the morning).
The styles we produced are:
‘Beaunois’ fresh, crispy and slightly mineralised
Unwooded is fruit driven, rich and fragrant, and finally
Torrontés Riojano cuttings were first brought to Australia by St Ignatius Vineyard in the year 2000 following extensive protocols by the Australian Quarantine and Inspection Service for two years. The cultivar was derived from a cross of ‘Muscatel of Alexandria’ and ‘Criolla Chica’. In the subsequent years, we pioneered the growing, production and commercialisation of the varietal in Australia.
This distinctive varietal, until now unique of Argentina, produces light-bodied, crisp wines with a distinctive floral aroma. Some people say it came with the Jesuit missions of the 1500s, others with Spanish conquerors in the 1800s, but nobody truly knows. What winemakers first noticed was its distinctively aromatic character (peachy to some, grapey to others), and its heady and attractive nature.
In weight and mouthfeel, it’s not unlike an Alsace wine, with crispness and richness at the same time. What winemakers next realised was that at higher yields, these qualities quickly vanished and the wine turned bland and boring – care was needed in the vineyard to avoid over cropping vines.
One of the secrets of Torrontés is harmony in the vineyard. Importantly, this includes carefully managing the canopy and not over exposing the berries to excess sunlight. Torrontes is grown in all the Argentine viticultural regions and the quality improves as conditions become cooler and growth less prolific. Pruning, irrigation and fertilisation must be oriented towards controlling yields. It is also crucial to find the right balance between acids and sugar, avoiding bland fruit as well as anything that would make the grapes overly ripe.
In the winery, Torrontés responds well to cool temperatures. Fermentation at 12-15oC over 15 days and racking is carried out at low temperatures, too. At St Ignatius Vineyard, we prefer to let the authentic flavours of the grape show through, without embellishment from yeast or oak.
In sum – This delicious varietal is a white grape, light bodied, and with crisp acidity; on the nose and palate it is distinctively flavoured and perfumed. Needs cool fermentation and low yields.