Our wines are crafted by James from the estate vineyard using a range of techniques.
The wines we have available at the moment are:
2013 Taminick Cellars 1919 Series Trebbiano
We picked the Trebbiano grapes used to craft this wine from our vines planted by Esca in 1919. James chilled the fruit overnight before he gently whole bunch pressed the fruit. The juice was racked into a stainless steel fermenter and then it was inoculated with a selected yeast. It was then cool fermented and then the wine racked off the lees and matured for three months prior to fining and filtration.
2015 Taminick Cellars Chardonnay
Planted in the late 80′s our Chardonnay style has transitioned from the big buttery heavily oaked style to a wine of more elegance, fruit was hand picked and chilled overnight before gently pressing to fermenter on 30% new French oak. A slow cool fementation was proceeded and wine remained in oak for 10 months before fining and filtration prior to bottling.
This wine displays stone fruit and melon, with subtle notes of cedar and toasty oak.
Enjoy with: Creamy mushroom Carbonara or Roasted Chicken
2012 Taminick Cellars Botrytis
In a year with higher then usual vintage rainfall, we had a few rows of 1919 vines Trebbiano left to ripen for a white tawny style fortified. Nature provided the ideal conditions to influence botrytis onto this fruit, a great deal of patience was required to leave this fruit on as long as we could.
In the end we harvested the fruit and the Baume exceeded 21, we inoculated the juice after pressing with yeast and allowed fermentation to proceed until a desired sugar and alcohol was reached. The fermentation was then stopped and the wine was allowed to settle for 3 months before fining and filtration prior to bottling.
Layers of citrus peel and marmalade dominate the nose and on the sweet palate, with citrusy acidity cutting through the sweetness on the long finish.
Enjoy with: Lemon tart with double cream and candied lemon peel
2013 Taminick Cellars 1919 Series Alicante Rose
The grapes were picked from the vines planted in 1919. James chilled them overnight before gently whole bunch pressing the juice into a stainless steel fermenter and one new French oak pucheon. The juice was then warmed slowly one parcel inoculated with a selected yeast the other wild yeast was allowed to proceed fermentation . It was cool fermented until ferment was finished. The wine was then racked from lees and matured for two months.
Enjoy with: Game meats, smallgoods, salads or grilled chicken or duck.
2012 Taminick Cellars Generations IV Nero d’Avola
Nero d’Avola is our new variety, it was planted in 2008. This is our first vintage of this variety. We selectively hand picked and then de-stemmed the fruit before cold soaking the fruit for four days. The wine was fermented on skins for 14 days before being gently pressed to new and seasoned French oak. The wine went through natural malolactic fermentation and was matured in oak for 12 months.
It was then gravity racked twice, before a light filtration prior to bottling.
Enjoy with: pasta, pizza, grilled meats or stews.
2013 Taminick Cellars Cabernet Sauvignon
We have been growing Cab Sauv since 1919, only a minute amount of these vines still remain but more plantings of a modern clone were planted in the mid 80′s.
Low yields and completely dry grown vines, gave us fruit with good intensity. Gently picked and then destemmed to open fermenter were a specific yeast strain was added to enhance the varietal characters was used. The wine remained on skins for 10 days before pressing, then matured in a selection of seasoned French and American oak for 14 months before a light filtration prior to bottling.
Dark black currant fruit, with hints of leafy cabernet characters combine with cedar and vanillin oak on the palate.
Enjoy with: Slow roasted lamb shoulder is an ideal match
2013 Taminick Cellars Premium Shiraz
The fruit from the 1919 planted vines was cold soaked for two days in open vat fermenters. The fruit was inoculated with a selected yeast strain and was hand plunged three times a day for a week before being pressed into tank to finish primary and malolactic fermentation. The wine was then racked into a range of oak hogsheads, primarily new American oak, with some seasoned French and American oak. The wine was matured for 14 months before bottling.
Enjoy with: Roasted, grilled or barbequed beef or rich tomato based pastas.
2015 Taminick Cellars Durif
Vines planted back in 2001-2002, durif has proven itself to be a hard task to grow its suffers from the extreme heat and dislikes vintage rainfall. We come to understand how our vineyard grows this variety, and selectively hand pick and separate into two grades A and B.
For this single varietal wine we solely use the A grade fruit, its cooled overnight before gently being destemmed and allowed to cold soak for a few days before inoculating with a specific yeast strain. 10-12 days skin contact with hand plunging and pumping over before pressing, the wine was then matured for 12 months with a combination of French and American oak.
Power and finesse its a big dark brooding wine with plenty of dark cherry fruit, lashings of vanilla and cedar oak on the long yet elegant finish.
Built to age but also extremely enjoyable now, try pairing with slow cooked beef cheeks in a red wine sauce