Passel Estate Wines
Chardonnay fruit is harvested and cold crushed to press, where the fruit is immediately separated from skins. Juice is cold settled for 2-3 days to separate out the clear juice and light solids, then cool fermented in French oak barrels at around 12ºC to preserve fresh fruit flavours. The D254 commercial yeast strain is used. Malolactic fermentation is subsequently completed for 20-30% of the wine. The Chardonnay is then matured in barrel on its lees for 10 months, with bâttonage occurring every 2 weeks. Oak barrels used are approximately 35% new, from the Allier and Vosges forests. The wine receives a light fining prior to filtration and bottling.
Pale straw in colour with a fresh green hue. An aromatic bouquet of freshly cut nectarines, zested orange, citrus blossom and cashews. The palate leads with focused white pear and bees wax flavours, with hints of vibrant grapefruit, strung together by a tensile acid core. The focus and elegance continues through the palate, with notes of white peach and crème brûlée lending a sumptuous edge to the sheer and long finish. Drink now for freshness or cellar for several years to see more complex savoury and textural characters evolve.
Variety 100% Chardonnay
Total Acidity 6.61 g/L
Residual Sugar 1.81 g/L
SILVER MEDAL (90 Points) - Langton's 2016 Margaret River Wine Show
The fruit is harvested and berries crushed (just split) and sent to tank. Just split berries enable quicker breakdown of grape skins and better tannin extraction. Fermentation is started with Zymaflore FX10 yeast and continues for 12 days (on skins) at a warm 25°C, whilst the must is pumped over 3 times daily. It is then pressed to barrel to complete malolactic fermentation. The Cabernet Sauvignon is matured in French oak barrels (one third new), from the Tronçais, Jupille and Allier forests, for 10 months. The wine receives a light fining prior to filtration and bottling.
Crimson coloured with flecks of amethyst. An aromatic bouquet of currants, violets and blueberries with hints of bay and dark chocolate. The palate leads with vibrant mulberries, cedar and cherry skin, accompanied by firm spicy structural tannins. The finish lingers and boasts of violets, chocolate and slate-like minerality. Drink now or be rewarded with cellaring over the next 8-10 years.
Variety 87.5% Cabernet Sauvignon & 12.5% Merlot
Total Acidity 6.05 g/L
Residual Sugar 1.38 g/L
GOLD MEDAL (95 Points) - Langton's 2016 Margaret River Wine Show
GOLD MEDAL (95 Points) - Halliday Wine Companion Australian Cabernet Challenge 2016
Shiraz fruit is harvested and whole berries are retained, to ensure a slower and more controlled extraction of tannin and improved aromatics. Fermentation is started with Zymaflore F15 yeast and continues for 10 days (on skins) at a cool 22°C, whilst the must is pumped over twice daily. It is then pressed to barrel to complete malolactic fermentation. The Shiraz is matured in French oak barrels on light lees for 10 months, with bâttonage occurring every 5-6 weeks. Oak barrels are one third new, from the Allier and Vosges forests. The wine receives a light fining prior to filtration and b
Deep purple in colour with aromas of satsuma plums, blackberries, aniseed, and lovely complex savoury notes (reminiscent of braised meats). The palate leads with dense, dark fruit flavours and coating tannins. It continues with hints of vanilla pod, cracked black peppercorns and freshly tilled earth; finishing with impressive length, deep earthy tannins and spiced wild fruits. Drink now for freshness or be rewarded with cellaring over the next 5-7 years.
Variety 100% Shiraz
Total Acidity 5.91 g/L
Residual Sugar 1.87 g/L
BRONZE MEDAL - Langton's 2016 Margaret River Wine Show