Under the Liquor Control Reform Act 1998 it is an offence
To supply alcohol to a person under the age of 18 years (Penalty exceeds $6,000)
For a person under the age of 18 years to purchase or receive liquor. (penalty exceeds $500)
Liquor Licence #36081850
Red Wines
A bouquet of rich berry and vanillan oak aromas rising to sweet fruit tones, with a soft tannin background, leading to a delightful finish on the palate.
Cellaring: Maturing towards 2009, will cellar well to 2016 or further.
Food: Char grilled Beef Tenderloin.
Vineyard: Kangaroo Ground, Yarra Valley
Alc/vol: 13.7
Total Acidity: 6 g/l pH: 3.45
Harvested: March 2006
Fruit was crushed and destemmed and then fermented in 5 tonne closed
fermenters. It was agitated twice per day and fermented at 25 degrees. Pressed off after 10 days. Bottled: April 2007
RRP: $18.00 Internet Price: $16.20
Wines are delivered in cases of 6 or 12 bottles.
A charmingly soft medium bodied red wine, which matches well with a wide range of foods. Lifted berry aromas of raspberry, strawberry and confectionery leading to a palate of generous berry fullness and spice with no trace of oak. Fleshy fruit driven palate, soft rolling tannins; a nice length, with a supple sensation in the mouth.
Cellaring: Drink over the next three to five years.
Food: Pasta, pizza, barbeque, a great party drink.
Vineyard: Mulyan Park, Perricoota.
Alc/vol: 13.3% (7.9 standard drinks)
Total Acidity: 5.9 g/l pH: 3.55
Harvested: March 2005
Picked at optimum ripeness and acidity. Destemmed and crushed into static closed top fermenter. Fermented at 25 degrees for 12 days. Pressed to stainless steel tank. MLF in tank. Very careful anaerobic handling has kept this wine at its freshest. No Oak handling and only one racking prior to filtration and bottling. Bottled: September 2005
RRP: $15.00 Internet Price: $10.00
Wines are delivered in cases of 6 or 12 bottles.
Here is a full bodied pinot with very intense opulent colour. It has aromas of violets, raspberry and toasty oak. The palate shows violets and a long finish, with soft and dry tannins.
Cellaring: Drink now or lay it down for 2-6 years.
Food: Roast lamb with rosemary and garlic.
Vineyard: Kangaroo Ground, Yarra Valley
Alc/vol: 13.5% (8.0 standard drinks)
Total Acidity: 6.5 g/l pH: 3.45
Harvested: March 2006
The wine was sent straight to 30% new Billon and Damy French oak barrels for MLF. It was left in barrel for 11 months. Made using whole berry fermentation where we destem but don't crush the berries. Ferment took place at 30 degrees in open top 2 tonne fermenter. Plunged 3 times per day and pressed off immediately upon dryness. Bottled: April 2007
RRP: $28.00 Internet Price: $25.20
Wines are delivered in cases of 6 or 12 bottles.
A rich dark coloured wine from estate grown fruit, this classic cabernet captures the essence of the variety. A spicy blackcurrant aroma reflects on a palate of soft coconut oak, with a fruity style and pleasant structure.
Cellaring: Drink early or lay it down for five years.
Food: With rack of lamb with baked or roasted vegetables in season.
Vineyard: Redbox Vineyard, Yarra Valley
Alc/vol: 12.3% (7.3 standard drinks)
Total Acidity: 6.75 g/l pH: 3.7
Harvested: May 2004
Fermented in open vats for 16 days and matured for 12 months in French, Bulgarian and American oak. Bottled: August 2005
RRP: $18.00 Internet Price: $16.20
Wines are delivered in cases of 6 or 12 bottles.
Redbox Yarra Valley Cabernet Sauvignon 2004
Rating 87
James Halliday, Australian Wine Companion 2007
A 100% Redbox estate grown Yarra Valley Cabernet. Rich ruby colour with lifted nose and vibrant black currant fruits with some toasty vanillin oak character. Very rich and powerful palate. Exhibits lots of dark fruits and toasty oak. The tannins are generous and very well balanced.
Cellaring: Drink 2007 - 2013
Food: Drink with rib eye steak
Vineyard: Redbox Vineyard, Yarra Valley
Alc/vol: 14.8%
Total Acidity: 5.9 g/l pH: 3.54
Harvested: March 2005
Fermented in 50% open top fermenters and 50% in static fermenters. Plunged daily and fermented to dry on skins. Pressed off to tank for 4 weeks for MLF, then to French and American oak barrel for 8 months. Bottled: January 2006
Runout Price: $12.00
Wines are delivered in cases of 6 or 12 bottles.
Soft spicy aromas with overtones of blackberry and jam, a classic wine, which will delight the senses. A rich style on the palate abundant with fruits, spices and well balanced oak sweetness, delivering a full palate and a pleasant structure.
Cellaring: Drink now or lay it down until 2012.
Food: Slow roasted beef or lamb.
Vineyard: Mulyan Park, Perricoota
Alc/vol: 14.3% (8.5 standard drinks)
Total Acidity: 7.10 g/l pH: 3.6
Harvested: March 2004
Fermented in open vats for 16 days and matured for 15 months in French, Bulgarian and American oak. Bottled: September 2005
RRP: $18.00 Internet Price: $16.20
Wines are delivered in cases of 6 or 12 bottles.
Redbox Perricoota Shiraz 2004
Rating 90
James Halliday, Australian Wine Companion 2007
Redbox Perricoota Shiraz 2004
Bronze Medal.
Cowra Wine Show 2006.
The concentrated aroma stewed berries and hints of licorice is followed by a palate rich in succulent, juicy fruit saturated with stewed berries, dark chocolate, anise and traditional earthy character.
Cellaring: Drink now, cellar for up to 5 years to develop full potential.
Food: Pasta with rich meat sauce, spare ribs, rare roast beef.
Vineyard: Mulyan Park, Perricoota
Alc/vol: 14.7% (8.7 standard drinks)
Total Acidity: 6.95 g/l pH: 3.75
Harvested: March 2003
Fermented in open vats for 14 days and matured for 18 months in French and American oak of which 10% was new French oak. Bottled: December 2004
RRP: $24.00 Internet Price: $21.60
Wines are delivered in cases of 6 or 12 bottles.
