Our Wines
Our wines are made by Sandro Mosele of Port Phillip Estate / Kooyong Winery to whom we owe much for his skill in bringing the raw product to maturity and also for his and Giorgio Gerja’s commitment to our project.
Hugh Robinson and Matt Frewer of Peninsula Vinecare P/L maintain the vineyard’s vines to produce the outstanding quality of fruit demanded for the production of high quality wines.
2009 Arneis
(Pronounced “RR-nay-us” but “R- Neice” is OK and not uncommon).
The grapes grown for this wine are sourced from the north of Italy, near the French border from an area called Piedmont.It is a well known and popular white wine in Italy but a recent addition to the Australian scene
It exhibits fresh fruit flavours with the dry finish so characteristic of great Italian wines. A real summer winner but great for any lunch time snack, pre-dinner drinks or seafood.
It is a fruity light white showing various varietal flavours including wildflowers, stewed pear, apples and grapefruit. The palate is crisp and dry but not austere – has length and impact. Very pale straw-green wine which mimics the texture and structure of barrel fermentation in old French oak; has a distinctive crushed leaf and lemon flavor. The classic Italian acidity on the palate leaves a clean reminder of a lovely wine.
Best drunk young it is ideal for salads, seafood and anti-pasta dishes – a real summer wine and best served slightly chilled – too much chilling masks some of the fruit flavours.
Halliday 2011 : 88 and rated as 4 wine glasses.
14% alcohol / 8.4 standard drinks.
2010 Babbling Brooke
One out of left field for us as we specialize in Italian wines yet have this Frenchman in our 
midst! How did such a thing happen? Vines imported from Spain by the CSIRO (and on sold to us ) as Albarino) turned out to be actually a southern French variety called Savagnin so many of us were taken by surprise BUT the bottom line is that it is a lovely wine so who really cares about its provenance when it tastes like this?
It is a lovely fruity wine with a dry finish but loads of character making it one of those rare, genuinely memorable whites for drinking summer OR winter.
Cellaring 2-3 years but may just repay longer in your rack – if you can keep your hands off it!
14 % alcohol / 8.4 standard drinks.
2009 Barbera Rosé (“Barbara Rosé”)
Made from the Barbera grapes in a style much used for generations
in Italy but this is thought to be the only Barbera made in a rosé-style in Australia.
Sweet initial impact on the front of the tongue and that lovely dry, clean finish of the Italian on the back. The wine's first taste is of sweetness due to the fermentaion being stopped earlier to allow for the retention of natural sugars. Pale coppery colour with a richness of fruit, particularly strawberry, rarely found in a rosé; light, fresh, floral-scented bouquet whose initial sweet flush leads to a delightful bone dry palate with rose petal overtones giving both drive and energy. Wonderful with dessert as a ‘dryer’ dessert wine or with cheese and fruit or to replace a white wine at any time.
Can be reasonably chilled without losing noticeable flavor.
12.5% alcohol / 7.5 standard drinks.
SOLD OUT
2010 Barbera
Our signature wine, the 2004 won a gold medal in 2005 at the Alternative
Varieties Wine Show and is drinking better and better with each passing year.
Our wine maker describes this 2010 Barbera as “the best Barbera I have ever made” so this wine will no doubt follow its famous ancestor as the years roll by.
Wonderfully full nose leads to an absorbing evocation of cherries and a hint of pepper plus strong tannins making the wine a fascinating example of the early years of what promises to be a truly great wine.
Cellaring at least 7 years but possibly much longer, given the history of the 2004.
14% alcohol / 8.4 standard drinks.
Verjuice 2011
We had some savagnin grapes not required for wine making so made them into what has turned out to be a stunning verjuice.
For those who have not discovered the delights of this magnificent cooking addition, it is the juice of unfermented grapes – hence no alcohol – and is used as a replacement for vinegar.
Ours has a higher level of sugar than many of the proprietary brands plus is considerably cheaper so why would you not pop a bottle in your order?
A bottle will have a life span of two years on your shelf and then about 6 – 8 weeks in the fridge once opened.
A few ways to use this wonderful condiment follow.
VERJUICE VIGNETTES
Use Dunns Creek Verjuice for freshness and flavour
- Add 60 – 100 mls to soda, tonic or mineral water – for a refreshing drink add a few drops of bitters essence
- Mix with herbs and marinate fish or meat prior to BBQ’ing
- Splash over salads in place of vinegar
- Use instead of vinegar and sugar in home-made salad dressings of all flavours
- Deglaze the pan after roasting to create a rich gravy
- Risotto – use instead of wine in pan to cook rice
- Zesty salsa to top BBQ’d meats or vegetables – just combine finely chopped tomato, fresh green herbs and red onion with our verjuice
- Reduce 200 ml by half and combine with sugar syrup to make a sweet sauce for topping cakes and desserts
- Poach apple, quince or pear quarters in Verjuice and serve with cream or ice cream and verjuice syrup (as above)
WARNING
Under the Liquor Control Reform Act 1988 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)