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
Wine Archive
A blend of two classic red varieties to produce a flavourful all round wine for current drinking or worthy of a few years in the cellar. Cedary and minted blackcurrant aromatic notes greet the taster leading to a pleasingly full palate of sweet red berries and lingering firm but gentle tannins.
Cellaring: Food friendly now or cellar for up to 5 years to savour the mature characters.
Food: Hearty winter dishes such as braised venison, rack of lamb, rich minestrone and steak and kidney pie.
Vineyard: Cottles Bridge, Yarra Valley
Alc/vol: 13.0% (7.7 standard drinks)
Rich toasty/buttery style with stonefruit and nutty aromas. Substantial weight in the mouth with savoury complex flavours making it a good accompaniment with richer dishes.
Cellaring: Drink now or cellar for 2-3 years to develop honeyed characters.
Vineyard: Cottles Bridge, Yarra Valley
Alc/vol: 13.0% (7.7 Standard Drinks)
A luscious dessert style wine displaying characteristic apricot and lemon peel aromas, intense lemon and honey flavours and sherbet like cleansing acids.
Cellaring: Drink now or cellar for up to 5 years to enhance the wines’ honeyed complexity.
Food: Pate, lemon curd tart, wine poached summer fruits and crème brulee.
Vineyard: Leeton, NSW
Alc/vol: 11.5% (6.8 standard drinks)
Total Acidity: 8.4 g/l pH: 3.2
Harvested: March 2002
This unique red wine has a concentrated nose of stewed plums, allspice and a hint of liquorice. The palate is similarly full with rich densely layered flavours of stewed fruits, earthiness, liquorice, dark chocolate and sweet vanillan oak.
Cellaring: Will reward patient cellaring over the next 5 to 10 years.
Food: Pasta with rich meat sauce, spare ribs, rare roast beef.
Vineyard: Mulyan Park, Perricoota
Alc/vol: 14.0% (8.3 standard drinks)
This benchmark style displays typical dark cherry and plum aromas with hints of anise and earth. Profoundly flavored with plums, spice and chary French oak, the wine is developing velvety texture, long finish with fine grainy noble tannins.
Cellaring: Cellaring for up to 5 years will enhance its silky texture.
Food: Game poultry, roast salmon fillets, ragu of field mushrooms.
Vineyard: Cottles Bridge/Diamond Creek, Yarra Valley
Alc/vol: 13.5% (8.0 standard drinks)
Total Acidity: 7.1 g/l pH: 3.6
Harvested: March 2003
Matured in French oak barriques (25% new oak) for ten months. Fermented in open vats with 50% wild yeast ferment for two weeks.
A charmingly soft medium bodied red wine which matches well with a wide range of foods. Damson plum and raspberry aromas lead to a creamy textured palate of red berries and a soft moorish finish.
Cellaring: Drink now or cellar for 2-3 years.
Food: Antipasto, lamb shanks in rich tomato, pasta dishes, seared tuna steaks.
Vineyard: Mulyan Park, Perricoota
Alc/vol: 13.5% (8 standard drinks)
Total Acidity: 7.7 g/l pH: 3.5
Harvested: March 2003
Matured in seasoned French and American oak barriques for six months. Fermented in open vats for two weeks, then basket pressed. Bottled: December 2004
This delightfull young red wine is a pleasant surprise and eminantly drinkable with a variety of Continental and Asian foods. Acclaimed by the younger generation, it is a fine choice for an outdoor meal.
Cellaring: Drink now to 2008.
Food: Perfect with Aussie BBQ or hot and spicy asian food.
Vineyard: Mulyan Park, Perricoota
Alc/vol: 15.8% (9.3 standard drinks)
Total Acidity: 6.6 g/l pH: 3.7
Harvested: March 2003
Matured in seasoned French and American oak barriques. Fermented in open vats for 2 weeks, then basket pressed. Bottled: March 2004
A mouth-filling style of this traditional Rhone blend. The long, savory, wildberry fruits with licorice overtones and coffee bean richness is complemented by fine grained tannins and balanced acidity.
Cellaring: Approachable now, cellar for 5 - 10 years to develop full potential.
Vineyard: Mulyan Park, Perricoota
Alc/vol: 15.9% (9.4 standard drinks)
Total Acidity: 6.75 g/l pH: 3.68
Harvested: March 2003
Individual varieties fermented in open vats for 14-18 days and matured for 9 months in new and seasoned oak. Blended after malolatic fermentation and further matured for 9 months in old French & American oak. Bottled: December 2004
Redbox Perricoota GSM 2003
Bronze Medal.
Cowra Wine Show 2006.
An elegant expression of this great Australian variety. Intense plum and berry flavours enhanced by subtle tobacco flavours are complemented by lithe tannins.
Cellaring: Drink now or cellar for up to 5 years to develop full potential.
Redbox Perricoota Shiraz 2003
Bronze Medal.
Cowra Wine Show 2006.
A vibrant and stylish expression of this most popular white variety. Fresh pineapple and melon aromas indicate this wines’ cool climate origins. Lithe, elegantly structured palate and lingering citrus flavours make it a very refreshing style.
Cellaring: Drink now or cellaring for 2-3 years will enhance complexity.
Food: Ideal aperitif style or with white fish, shellfish, salads and light lunches.
Vineyard: Red Hill, Mornington Peninsula
Alc/vol: 13% (7.7 Standard Drinks)
Total Acidity: 7.1 g/l pH: 3.3
Harvested: April 2004
Barrel fermented for six months in seasoned French oak barriques. Approximately 75% malolactic fermentation. Bottled: March 2004
A summery semi-sweet white wine with delightfully fresh Muscat and honeydew aromas, delicious tropical fruit flavours laced with sweet lychee and citrus.
Cellaring: Drink now to enjoy the fruit in its youth.
Food: Drink well chilled on its own or with fruit, nuts and cheese.
Vineyard: Leeton, NSW
Alc/vol: 12.5% (7.4 standard drinks)
Total Acidity: 6.5 g/l pH: 3.3
Harvested: February 2003
Fermented and settled in stainless steel tanks. Unoaked, no malolactic fermentation.
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
Redbox Perricoota Mourvèdre 2003
Bronze Medal.
Cowra Wine Show 2006.
Lifted varietal aromas of lychee and honeysuckle lead to a palate of subtle tropical fruits and minerally characters with hints of honey. This Italian variety shows trademark viscosity and crisp, balancing acid.
Cellaring: Drink 2005 - 2007.
Food: Yabbies and seafood.
Vineyard: Diamond Creek, Yarra Valley
Alc/vol: 14.2% (8.4 standard drinks)
Total Acidity: 7.9 g/l pH: 3.15
Harvested: March 2004
Fermented in stainless steel tanks, 1/3 matured for 6 months in old French oak. Approximately 20% malolactic fermentation. Bottled: December 2004
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
Redbox Yarra Valley Cabernet Sauvignon 2004
Rating 87
James Halliday, Australian Wine Companion 2007
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
Redbox Perricoota Shiraz 2004
Rating 90
James Halliday, Australian Wine Companion 2007
Redbox Perricoota Shiraz 2004
Bronze Medal.
Cowra Wine Show 2006.
A classic expression of this variety produced from estate grown fruit. The complex, perfumed aroma reveals the crisp, citrus palate of this straw-coloured wine.
Cellaring: Drink now, or cellar for 3-4 years to develop typical Riesling characters.
Food: Barramundi, snapper, smoked chicken.
Vineyard: Redbox Vineyard, Yarra Valley
Alc/vol: 12.8% (7.6 standard drinks)
Total Acidity: 8 g/l pH: 3.1
Harvested: April 2004
A classic traditional methode champenoise Sparkling Rosé, locally grown pinot gris and pinot noir grapes. This wine has been patiently crafted to delight the taste, and excite the imagination.
Food: Enjoy as an aperitif, with hors d'oeuvres or finger food.
Vineyard: Diamond Creek, Yarra Valley
Alc/vol: 13.2% (7.8 standard drinks)
Total Acidity: 7.7 g/l pH: 3.15
Harvested: March 2004
Tiraged December 2004, Disgorged May 2006, hand riddled and disgorged in traditional methode champenoise.
Redbox Yarra Valley Sparkling Rose 2004
Bronze Medal.
Winestate Magazine
Winestate Champagne & Sparkling Tasting 2006. November/December 2006.
An elegant, creamy style produced from estate grown fruit. Peach and stonefruit aromas supplemented by further complex tropical fruit flavours make this wine an ideal accompaniment for richer dishes.
Cellaring: Drink 2005 - 2007
Food: Fish, shellfish, fetta and spinach pastries.
Vineyard: Redbox Vineyard, Yarra Valley
Alc/vol: 12.7% (7.5 Standard Drinks)
Total Acidity: 7.5 g/l pH: 3.25
Harvested: April 2004
50% barrel fermented for 6 months in seasoned barriques. Approximately 50% malolactic fermentation. Bottled: February 2005
Redbox Yarra Valley Chardonnay 2004
Bronze Medal.
Golden Platypus Awards 2006
An elegant, creamy style produced from estate grown fruit. Buttery melon characters with fig tones and tropical fruit aromas. Rich and full flavoured with nice fruit weight and acidity, finishing with a generous creamy texture and fine balance.
Cellaring: Drink now to 2010.
Food: Baked salmon.
Vineyard: Redbox Vineyard, Yarra Valley
Alc/vol: 14.4% (8.5 standard drinks)
Total Acidity: 6.3 g/l pH: 3.25
Harvested: March 2005
Cool ferment in static stainless fermenter. No oak influence. Bottled: January 2006
Redbox Yarra Valley Chardonnay 2005
Bronze Medal.
Winestate Magazine
Winestate Yarra Valley Tasting 2006. September/October 2006.
Redbox Yarra Valley Chardonnay 2005
Bronze Medal.
Cowra Wine Show 2006.
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
A classic expression of this variety produced from estate grown fruit. The complex, perfumed aroma reveals the crisp, citrus palate of this straw-coloured wine.
Cellaring: Drink now, or cellar for 3-4 years to develop typical Riesling characters.
Food: Barramundi, snapper, smoked chicken.
Vineyard: Redbox Vineyard, Yarra Valley
Alc/vol: 12.3% (7.3 standard drinks)
Total Acidity: 8 g/l pH: 3.1
Harvested: April 2005
Redbox Yarra Valley Riesling 2005
Rating 89
James Halliday, Australian Wine Companion 2007
Redbox Yarra Valley Riesling 2005
Bronze Medal.
Winestate Magazine
Winestate Yarra Valley Tasting 2006. September/October 2006.
Redbox Yarra Valley Riesling 2005
Bronze Medal - 48 points
Hyatt International
2006 Hyatt International Riesling Challenge, Canberra.
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
Redbox Perricoota Shiraz 2005
Bronze Medal.
Cowra Wine Show 2006.
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
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
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
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
Produced using a freeze concentration process. Concentrated wild berry aroma and flavour. The palate of this unique dessert wine displays succulent sweetness in perfect harmony with its acidity.
Cellaring: Drink now or until 2010.
Food: Quince paste and blue cheese.
Vineyard: Redbox Vineyard, Yarra Valley
Alc/vol: 13.0% (3.8 standard drinks)
Total Acidity: 7.2 g/l pH: 3.35
Harvested: May 06
The cabernet fruit was harvested late and pressed immediately after
crushing and destemming. We then put the juice through a fractional
freezing process. This has the effect of concentrating the flavours, acids
and sugars. Fermentation takes place and stops leaving the sweetness
behind. This wine was barrel fermented in French oak barriques and
bottled after 5 months. Bottled: January 2007
Aromas of berries and cream with the faintest trace of residual sweetness. The wine finishes long and dry and with a nice acid structure.
Cellaring: Drink while young and enjoy!
Food: Charbroiled Quail with Jalapeno Waffles and Cayenne Honey Glaze
Vineyard: Redbox Vineyard, Yarra Valley
Alc/vol: 12.5%
Total Acidity: 6 g/l pH: 3.2
Harvested: March 2009
Made with whole bunch pressed cabernet and cool fermenting the juice we have a great new wine style. Bottled: July 2009
Rich toasty/buttery style with stonefruit and nutty aromas. Substantial weight in the mouth with savoury complex flavours making it a good accompaniment with richer dishes.
Food: Seafood, Salads, Mediterranean, Chinese & Asian cuisine.
Vineyard: Echuca, Goulburn Valley
A wine of intense color with a soft purple hue. The distinctive rich aroma of Mourvèdre leads the palate to a higher level of satisfaction, with a most rewarding aftertaste.
Food: Red Meat, Game, Poultry, Pasta, Mediterranean, Thai & Asian ...and great on its own.
Vineyard: Mulyan Park, Perricoota
A wine of intense color with a soft purple hue. The distinctive rich aroma of Mourvèdre leads the palate to a higher level of satisfaction, with a most rewarding aftertaste.
Cellaring: Drink now to 2008
Food: Red Meat, Game, Poultry, Pasta, Mediterranean, Thai & Asian ...and great on its own
Vineyard: Mulyan Park, Perricoota
An enticing, smooth and unique wine, with a pleasing taste which will linger in your memory.
Cellaring: Drink now to 2008
Food: Salad, Pasta, Seafood, Greek, French, and Spanish cuisine.
