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2016 Cabernet Sauvignon
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<i>Bold and luxurious, with mulberry, blackcurrant and vanilla oak flavours</i><br> * Vegan Friendly
<i>Bold and luxurious, with mulberry, blackcurrant and vanilla oak flavours</i>
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Flavours of mulberry, brambleberry and blackcurrant play wonderfully with the dusty tannins and creamy vanilla oak. <br> <br> Medium-bodied, dry wine with fruit and spice flavours dominating. <br> <br> Suitable for cellar ageing for at least 5+ years from vintage date.
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3 days of pre-ferment cold soak then 7 days of warm primary and secondary fermentation was completed on this wine. This was followed up with almost 1 month on skins before finally pressing straight to barrel. <br> <br>From here, the wine was matured in a combination of both French and American oak barrels for 14 months to develop the complexity of the wine and to mature and balance the structural tannins in the wine.
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Silver Medal - Melbourne International Wine Show 2018 <br> Bronze Medal - Royal Qld Wine Show 2018 <br> Bronze Medal - Limestone Coast Wine Show 2018
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Bbq lamb chops with Chimichurri sauce is the perfect match for this Cabernet. <br> <br>Other great matches include steak or beef stews.
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This Cabernet is a medium-bodied, spicy wine with plenty of intrigue thanks to a flavour profile of blackcurrant, mulberry, vanilla and coffee.
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2017 Merlot
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<i>Beautifully spicy with dark berry flavours, chocolate and subtle French oak flavours</i><br> * Vegan Friendly
Medium-bodied with plums and sour cherry flavours. <br> <br>Gold medal winner at the Royal Melbourne Wine Show 2019.
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Abundant flavours of chocolate, blackberry, cherry and spice. <br> <br> Medium-bodied and balanced with a long, dry finish.
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Winemaking on this wine began when we gently de-stemmed the fruit without crushing the grapes so that the seed tannins were not released into the wine. <br> <br>A short period of cold skin contact before yeast inoculation was used to extract the delicate and fragile flavours and flavour-precursors from the Merlot skins, followed by a quick 7-day ferment to capture these flavours while encouraging further development of the wine’s complexity from the ferment. <br> <br>Malolactic fermentation was completed alongside primary fermentation (yeast fermentation) for a quicker, cleaner and more efficient finish.<br> <br>After 7 days fermented on skins, the Merlot was gently pressed off and only the best portions were kept. Malo-lactic fermentation was further encouraged through warming to finish within 2 weeks after pressing so that we could capture the nuances in the wine as soon as possible. <br> <br>Only 20% new French oak (ultra-fine grain) was used, as we wish to highlight the beauty in this wine and show you how great Merlot can be when pure.
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Gold Medal – Royal Melbourne Wine Show 2019 <br> <br> Gold Medal - Melbourne Int. Wine Challenge 2019 <br> <br> Trophy – Cowra Wine Show 2016 <br> <br> Top 100 – Adelaide Review Top 100 Wines of 2015
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Perfect pairing - Spaghetti Bolognese. <br> <br> Pork ribs <br> <br>Grilled Salmon <br> <br> Roast Turkey
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This Merlot is a great example of Merlot when it’s bright and fresh, and we made this wine to show you how beautiful this grape variety can be when it’s grown in a cool climate and carefully made. <br> <br>Not every red wine shows better with heavy tannins and often the subtle nuances found in Merlot can be lost with excess oak maturation, so we limited the time this wine spent in oak barrels. <br> <br> With this Merlot, think flavours of chocolate, blackberry, blueberry, vanilla and spice with a touch of black pepper.
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2018 Pinot Noir
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<i>When it comes to the making of this Pinot, we treat the fruit gently and let nature take its course</i>
Medium-bodied with plums and dark cherry flavours
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This wine will pique your senses with its blueberry, cherry flavours and a hint vanilla.
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The cool, maritime climate of Robe is slightly cooler than Mount Benson (where the majority of Berrigan Wines grows its grapes), so naturally suits itself to Pinot Noir. <br> <br>This is because Pinot Noir is an early ripening grape variety that needs cool growing conditions to slow down maturation to allow the sugars, flavours and tannins to ripen at the same time. Without this, Pinot Noir can be a little thin, or even worse, it could have no varietal character at all! <br> <br> Luckily we have the cool climate region of Robe which is ideal for growing premium Pinot Noir grapes. <br> <br> A slow, cool ferment followed by only 4 months in 1, 2 and 3-year old French oak barrels before an early bottling to capture the delicate nuances.
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Bronze medal - Royal Hobart Wine Show <br> <br> Bronze medal - Royal Melbourne Wine Show
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The perfect match is dark chocolate but goes extremely well with tomato-based pasta dishes and pizza
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When it comes to the making of this wine, we treat the fruit gently and let nature take its course. Trying too hard would only hide the subtle and elegant nature of this grape variety.<br> <br> With our Pinot, think dark cherry flavours with spice and a touch of blueberry.
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2018 Sauvignon Blanc
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<i>Australia's most awarded Sauvignon Blanc in 2017</i>
A bright blend of tropical fruit flavours, freshly cut grass and zingy acidity. <br> <br>Most awarded Sauv Blanc in Australia in 2017
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A fine balance between grassiness and plenty of tropical fruit flavours with zingy acidity and a mouthwatering finish.
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Sourced from 2 different vineyards in Mt Benson, both with their own unique qualities. <br> <br> Picked early morning, de-stemmed then crushed and kept in a cold, inert drainer for 48hrs before pressing. <br> <br> Cool fermented at 11 degrees for 3wks, then bottled early to retain freshness.
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2019 - Gold Medal at the Perth Royal Wine Show <br> <br> Most awarded Sauvignon Blanc in Australia in 2017 <br> <br> *see awards page for full details
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Carbonara <br> <br> Soft Cheeses <br> <br> Thai chicken salad
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"An exciting balance between grassy herbaceous and tropical fruit and passionfruit flavours" <br> <br> "This brings an extra level of interest and complexity to the wine, while improving the wine’s ability to match with a wider variety of foods and situations." Dan Berrigan
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2018 Shiraz
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<i>A medium to full-bodied, inky black, spicy little trophy winner </i><br> * Vegan Friendly
Medium to full-bodied with plums, Black pepper, vanilla and spice flavours. <br> <br>Best Shiraz Trophy - Aust. Small Winemakers Wine Show 2019
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Abundant spice and black pepper flavours intertwined with fresh blackberry and plums. <br> <br>Medium-full bodied with a soft, silky mouthfeel and gentle, yet long lasting, finish.
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Picked late in the season to obtain maximum ripeness, then fermented for 14 days in warm, open fermenters. Regular hand-plunging was employed. <br> <br>Pressed when sugar dry and put straight to oak. Complete malo-lactic fermentation was undertaken whilst on full lees. Matured in fine-grained French oak for 16 months, 30% of which was new.
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Champion Shiraz Trophy - Australian Small Winemakers Show 2019
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A great match to pizza, steak, beef stews and tomato-based Italian dishes
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The 2018 Shiraz is a beautifully balanced, fruit and spice-driven wine. It'll pair fantastically with a wide range of foods and is very approachable upon release. Further complexity will be gained if cellared correctly for 5+ years.
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2020 Chardonnay
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<i>Our first "natively fermented" wine. Fresh and soft with creamy lemon curd, peach and vanilla flavours</i><br> * Vegan Friendly
Delicious and complex, this Chardonnay has peach, citrus, butter cream and French oak flavours
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Soft and creamy but with a fresh zing of acidity. <br> <br> Flavours of peach, lemon and vanilla cream with a hint of coffee.
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This Chardonnay was sourced from a premium vineyard close to the winery and the fruit was harvested at sunrise. <br> <br> The grapes were pressed off very quickly to separate the juice from the skins as soon as possible and to prevent the phenolics leeching into the juice and the resulting wine. <br> <br> "I wanted this wine to be soft and delicate so minimising the skin contact helped eliminate the undesirable extraction of phenolics from the skins and seeds, and reduced the need for me to soften the wine further before bottling.” Dan Berrigan<br> <br> The fermentation was initially completed in stainless steel vats and the fermenting wine was transferred to barrels when almost dry. <br> <br> For 8 months this Chardonnay was matured in a combination of new, 1 yr old and 2 yr old fine-grained French oak barriques whilst also receiving regular lees stirring (re-suspending the yeast that has fallen to the bottom of the tank after ferment). This helped soften the wine naturally and built the mid-palate while introducing more flavour and complexity into the wine.
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2020 Chardonnay - released Oct 2020 <br> <br> Silver medal Melbourne International Wine Challenge (2019) <br> <br> Silver medal - Sydney Royal Wine Show (2018)
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Soft and hard Cheeses <br> <br> Seafood <br> <br> Caesar salad <br> <br> Pan seared fish
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Have you ever tried a natively fermented wine? What does this even mean? <br> <br>Natively fermented wine is when the yeast that is naturally found on the grapes in the vineyard are encouraged and utilised by the winemaker to ferment the juice into wine. This can often end up with dirty, unsavoury characters in the wine if done incorrectly, however, we have used all our experience and modern technology to cleanly and successfully ferment our 2020 Chardonnay this year using only the yeast found on the grapes. <br> <br> Why did we do a native ferment? We did it because we wanted to push the boundaries a little and to bring more complexity and texture to our Chardonnay.
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Gift Voucher
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