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.
Blackberry, currents and raspberry with nice toasty oak are displayed in the aroma of this wine. The palate has medium length with nice oak and grape tannins.
Cellaring: 3 - 8 years
Food: Baked rare beef sirloin
Vineyard: Redbox Vineyard, Yarra Valley
Alc/vol: 13.4% (7.9 standard drinks)
Total Acidity: 6 g/l pH: 3.45
Harvested: March 2006
Fruit was harvested at 12.8 Be' in perfect condition. We destemmed and crushed with very loose rollers, which burst approximately 60% of the berries. It was fermented in 2 tonne open fermenters and plunged twice daily. Ferment was held at around 25 degrees and finished after 9 days. The wine was left on skins for a further 3 days and then pressed off. Bottled: April 2007
RRP: $18.00 Internet Price: $16.20
Wines are delivered in cases of 6 or 12 bottles.
Aroma of dark berries and chocolate with toasty vanillan oak. Palate reflects aroma which has nice rounded mouth feel finishing with lovely rolling tannins.
Cellaring: Drink now to 2013.
Food: Baked rare beef sirloin and spaghetti marinara.
Vineyard: Redbox Vineyard, Yarra Valley
Alc/vol: 13.5%
Total Acidity: 5.9 g/l pH: 3.52
Harvested: March 2008
Crushed and fermented in small open top fermenters for 10 days. Hand plunged. 14 months in new and used French and American barriques. Bottled: August 2009
RRP: $24.00 Internet Price: $21.60
Wines are delivered in cases of 6 or 12 bottles.
Dark berries and vanillin toasty oak dominate the nose. This wine has nice richness and sweet fruit mid palate and is supported by a nice soft tannin backbone.
Cellaring: It will cellar well for many years - 3 to 7.
Food: Braised lamb shanks and a garlic potato mash.
Vineyard: Redbox 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: $24.00 Internet Price: $21.60
Wines are delivered in cases of 6 or 12 bottles.
Rich ruby colour, with a rich plum and faint pepper spice nose. Rich flavoursome palate with plum and spice characters. Soft, easy tannins and a long finish.
Cellaring: Drink now or lay it down until 2012.
Food: Roast lamb.
Vineyard: Mulyan Park, Perricoota
Alc/vol: 14.5% (8.6 standard drinks)
Total Acidity: 5.3 g/l pH: 3.65
Harvested: April 2005
Fermented in static fermenter on skins until dry. Pumped over daily. Pressed off to tank for MLF then to French and American oak barrels for 8 months. Bottled: April 2005
RRP: $18.00 Internet Price: $16.20
Wines are delivered in cases of 6 or 12 bottles.
Redbox Perricoota Shiraz 2005
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 2005
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: $18.00 Internet Price: $12.00
Wines are delivered in cases of 6 or 12 bottles.
