The Nangwarry Station vineyard is planted with predominantly Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and Chardonnay with small areas of Merlot and Petite Verdot. Viticulture procedures are consistent with world’s best practices for quality grape production.
Pinot Noir 2005
We consider this vintge to be exceptional and are exremely proud of the resulting wine. Traditional methods of whole bunch, whole berry fermentaation for 10 months in French barreques has taken premium fruit to an elegant wine with distinct forest floor varietal characters.
Bouquet: A very complex bouquet with nuances of cherry, truffle and beetroot fruit wrapped up in cedar and ground coffee oak influences.
Palate: Supple and silky with strawberry, black cherry and truffle flavours. Green tea-like tannins give the palate great persistence.
Cellaring: Delicious now and will soften over the next 5 years.
Food: Enjoy with duck, veal, lamb and soft cheeses.
Pinot Noir 2004
Nangwarry Station's Pinot Noir wine label2004 achieved outstanding results with this Pinot Noir. A mild and dry season prompted slow even fruit maturity. When carrying through the traditional methods of wine making the grapes were left unfiltered so to preserve the character and structure of this delicate wine. The Pinot Noir grapes were then aged in French oak barrels for a period of nine months this produced a profoundly elegant Pinot Noir.
Bouquet: Typically dried spice, slightly musty ‘forest floor’ character on a background of strawberry and cream with hints of oak. The wine is very perfumed with ethereal qualities.
Palate: Soft, round and plump in structure. There are plum strawberry and cinnamon like oak flavours.
Cellaring: Now to 5 years
Food: Enjoy with soft cheeses, duck, veal or lamb.
Sauvignon Blanc 2006
This wine is an outstanding example of the Sauvignon Blanc Variety, a soft floral style, it has been produced to maximise the fresh fruity characters more aligned with the wines of Sancerre, France.
Bouquet: Fruit aromas are redolent in guava, gooseberry and passionfruit. There are grassy and mineral notes in the background hinting at it's cool climate origin.
Palate: Round and soft in structure with plenty of gooseberry/elderberry like flavours. The palate has length finishing with crisp acidity and a grassy Sauvignon aftertaste.
Food: An excellent aperitif or with crustaceans, fish and Asian salads.
Sauvignon Blanc 2005
Nangwarry Station's Sauvignon Blanc wine labelThe 2005 vintage was an excellent season for achieving fruit quality - a very long cool dry summer ensuring a slow ripening process. The finished wine has produced wet river stone characters and perfumed fruit in a savory style dry wine.
Bouquet: Fresh and vibrant aroma with nuances of tropical fruit, gooseberry and lime zest.
Palate: The flavours are crisp and tropical, reminiscent of melon, elderberry and guava.
Cellaring: Drink now to enjoy the wines fresh and perfumed flavours.
Food: A wine to accompany fish, crustaceans and Asian salads.
Cabernet Sauvignon 2005
New Release
Nangwarry Station's first release of Cabernet Sauvignon was bottled in September 2006 following a sixteen month fermentation in French and American oak barriques. This wine has been made so as to highlight it's cool climate pedigree. The soft approachable structure and ethereal fruit characters have derived from the lower than the norm alcohol these days. The use of very tight grained oak has given length and complexity without dominating the delicate fruit. 
Bouquet: A very complex bouquet. Upfront fruity, fragrant aromas of red cherry and currants from the Cabernet and Merlot also some snowpea from the Petite Verdot. This is followed by cool climate savoury varietal characters (tabacco leaf and stalkiness) and then the charry and coffee-like oak characters.
Cellaring: Time in the bottle will see even more complexity with the development of cigarbox and chocolately characters. It's good level of natural acidity will see that this wine ages slowly and gracefully.
Palate: The Cabernet Sauvignon is medium to light bodied with a warm rich texture on the palate. The stalky fruit predominates and the toasty vanilla oak derived flavours give the palate length and richness.
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