Allinda Winery

Blending Tradition & Technology to Produce Wines of Distinction

CURRENT RELEASE WHITE WINES

2006 Riesling

Awards

New release. Not shown yet.

Winemaker’s Notes

A floral/limy nose with a touch of spice is a distinctive characteristic of Yarra Valley Riesling. This wine shows great concentration of these aromas.

A warm dry summer with cool nights has allowed the grapes for this wine to be picked early – retaining natural acidity and the delicacy of low alcohol. Delicacy, excellent natural acidity and intense fruit flavours are a feature of this vintage. Cold fermentation was used to preserve the fruit flavours. A special strain of yeast was used to impart depth and complexity to the palate. Screw caps have been used to seal this wine to give a quality guarantee of no cork taint or oxidation. Although it can be enjoyed young, it has excellent cellaring potential of at least 10 years.

Tasting Notes

Pale straw colour with green tints. Intense limy/floral nose with hints of spiciness. The palate is elegant and soft. It has excellent fruit intensity and length, and a clean, crisp finish.

The wine should be served lightly chilled. It can be matched with a wide range of foods including cheese, game meat and spicy Asian dishes as well as traditional seafood and white meats.

$17.50

2005 Chardonnay

Awards

New release. Not shown yet.

Winemaker’s Notes

The juice was handled by a traditional method, allowing some oxidation to help remove harsh tannins. This method results in a wine which is more stable and has better ageing potential, to ultimately give a wine of superior finesse and elegance.

One component of the juice was fully barrel fermented using indigenous (wild) yeast to contribute body and

depth of flavour. A small proportion of this component underwent malolactic fermentation for complexity, the extent being limited to avoid loss of acid freshness. A very small component was fermented with full grape solids to add a flinty, toasty aroma. The rest of the juice was clarified by settling at 2°C. One component of clarified juice was fully barrel fermented in new French oak barriques to contribute a sweet, smoky, bacon bouquet. All three barrel fermentation components were left on lees for 11 months to give a smooth, creamy mouth feel. A fourth component was cool fermented at 14°C – 16°C to retain fresh peach fruit aromas.

After each component was matured separately in premium new, one year and two year old small French oak barriques for 11 months, the wine was blended for complexity and balance.

Tasting Notes

Light golden yellow colour. Complex nose, showing peach/pineapple fruit, smoky, bacon, barrel ferment character. Some bready yeast autolysis notes. On the palate, warm, creamy and soft. Complex mixture of pineapple/peach fruit, subtle vanillin and cashew nuts and a touch of flinty burnt match. Supple tannins. Good length of palate. Will continue to improve with 3 to 5 years bottle age.

$21.50