After yet another successful year at the Winestate Magazine awards, Rob would love to have you and three guests along for a free wine tasting and cheese board at the Wickham cellar door. Try our award winners along with the rest of our range and let us know what you think!
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You may have heard some talk about this type of sparkling wine recently. Its’ pretty much a rehash of how sparkling wines were first made in past centuries. Made from chardonnay the wine is bottled before fermentation is finished with the remaining ferment taking place in the bottle. This method can be quite unpredictable and the wine can vary from bottle to bottle. The colour can be slightly different and there may be some cloudiness due to traces of sediment left after fermentation. The wine has no added preservatives as the CO2 bubbles keep the wine fresh. It is very fresh, crisp and dry. Being a natural wine it is not for cellaring and should be drunk while it is still young.
This is the first fortified wine we have made from cabernet and shiraz. The grapes were picked in 2017 . After fermentation the wine was blended with brandy then aged in oak for two years. This wine drinking wonderfully now but its flavours will continue to develop for many years to come. Perfect as an after dinner drink served with vintage cheeses.
Our 2018 Indenture Cabernet Sauvignon was been made from grapes harvested at “Hilltops” near Young in Central NSW.
This wine has layers of spicy fruit flavours with hints of dark berries and French oak.
Since bottling earlier this year this wine is showing even more rich cabernet characters. Definitely one for cellaring.
3.5 star rating by Winestate Magazine
Our 2018 Indenture Shiraz has also been made with grapes sourced from “Hilltops” near Young in NSW. It is deep in colour and rich in flavour with typical shiraz pepper and spice characters. Aged for 12 months with French oak has added to the depth of character.
4.5 star rating by Winestate magazine. Their review: “Soft fleshy plum nose laced with fresh spicy/clove oak and flavours of cherries, plums and chocolate on the seamlessly balanced palate with velvety tannins and lively acidity.”
Once again our tempranillo has been harvested from the Toppers Mountain Vineyard in New England. It has it’s usual vibrant colour and rich mouth filling flavours. Matured in American and French oak the wine has a beautiful finish.
Try this wine with Spanish inspired dishes such as paella.
This is the second time we have made a sangiovese. The first was in 2014 with the fruit sourced from the Hunter Valley. I would have loved to make one every vintage but unfortunately the fruit was not available. In 2018 I managed to source some fruit from “Hilltops” and this is the result. It’s a fairly light savoury style and in the summer months it drinks really well chilled. This is the perfect wine for pizza and all tomato based pasta dishes.
4 star rating by Winestate Magazine
The grapes used to make our 2018 Fume Blanc were picked at optimum ripeness which has resulted in a rich yet elegant style. . Fermenting in oak has given the wine delightful depth and very subtle spicy oak flavours with hints of white peach and nectarine. The aroma is fresh with tropical fruit characters. The finish is fresh and clean. Perfect with smoked salmon.
Our 2018 Chardonnay has been made from fruit grown at Tumbarumba NSW. I have kept the style similar to our past vintages of chardonnay. Being a young wine it is really showing it’s fruit character as well as a crisp clean finish. It will age very well and become broader and richer on the pallet. It was aged in French oak for 6 months before bottling. Perfect with creamy pasta dishes and white meats.
Made from grapes picked at Broke in the Hunter Valley this wine has all the characters that Hunter verdelho is famous for. It has rich fruit flavours with a great mouth feel and just a hint of sweetness on the finish. Perfect with Asian dishes, salads or any long lazy lunch.
3.5 star rating by Winestate Magazine
Our Lucille sparkling is hand-crafted using Chardonnay grapes and bottle fermented in the true traditional method. This has resulted in an elegant style with an appealing lifted bouquet.
The palate is invigorating and lively with a youthful exuberance showing characters of citrus and green apple. It has a creamy mouth feel and a dry crisp finish.