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Rose Brut2010 HONEY MOON VINEYARD ROSÉ BRUT

Méthode Traditionnelle Classique from vine to glass! 2010 Vintage. A wonderful vintage of cool sunny, dry days allowed our Pinot Noir to ripen slowly, building delicate flavour while retaining ideal acid levels.  The Pinot we use for this wine comes from a more lush part of the vineyard, where we have planted 114 and 115 clones.

Brut Rose 2010-pdf

 

 

2009 HONEY MOON VINEYARD ROSÉ BRUT

Méthode Traditionnelle Classique from vine to glass! In late February 2009 Pinot Noir (83%) from our vineyard and a small parcel of Chardonnay (17%) grapes, from the Anderson Vineyard at Charleston, were harvested by hand and then gently whole-bunch-pressed to give fragrant, flavoursome and delicate juice.

Brut Rose 2009-pdf

 

 

Chardonnay2008 HONEY MOON CHARDONNAY

The Adelaide Hills region grows some beautiful Chardonnay fruit and we were fortunate to have the opportunity in 2008 to experiment with making a barrel-fermented style of Chardonnay, using really exquisite fruit and gracefully old, fine French oak. Only five barriques made.

Chardonnay 2008-pdf

 

 

2008 HONEY MOON VINEYARD PINOT NOIR

Appearance: Bright scarlet/ruby red with a slight dark red brick hue
Aroma: deep brooding ripe plums and fresh raspberry notes and subtle spicy oak give a definitive cool climate Pinot aroma
Palate: Intense red fruit flavours contribute fruit sweetness to the mid palate. French oak gives a subtle spicy-smoky-nutty character, which compliments a velvety, savoury and drying long tannin structure.

 Stars ***** James Halliday 2011. 94 points, 1 Gold Medal, 3 Silver Medals

Pinot Noir 2008-pdf

 

 

Pinot Noir2007 HONEY MOON VINEYARD PINOT NOIR

The conditions were ideal for ripening red grapes in particular. Dry warm days, followed by cool nights – typical of our site in Echunga – favoured moderate to slow ripening with great intensity of flavour development, yielding excellent quality grapes at harvest.

Pinot Noir 2007-pdf

 

 

2009 HONEY MOON VINEYARD SHIRAZ

Appearance: Bright magenta red with a very deep ruby hue
Aroma: Concentrated ripe raspberry, with spicy, peppery characters supported by savoury, toasty French oak notes.
Palate: Vibrant red fruit flavours of raspberry and blackberry contribute fruit sweetness to the mid palate. French oak gives a spicy, cedar/chocolate character, which compliments a drying velvety tannin structure. This wine shows cool climate Shiraz flavours with great fruit intensity and palate length.

5 Gold Medals, 5 Stars ***** 94 points Halliday

Shiraz 2009-pdf

 

 

SHIRAZ2007 HONEY MOON VINEYARD SHIRAZ

Gold Medal and Trophy, Adelaide Hills Wine Show, 2009, class 12
Adelaide Review Hot 100 2009 Best Adelaide Hills Shiraz
Gold Medal, Adelaide Hills Wine Show,  2008, class 11
Silver Medal, National Cool Climate Wine Show, Bathurst, 2008, class 2070
Philip White, 93+++ points, The Independent Weekly 21-27 Nov 2008

Shiraz 2007-pdf

 

2008 HONEY MOON VINEYARD SHIRAZ

Gold Medal, Adelaide Hills Wine Show, 2010
Bronze Medal, Sydney Wine Show, 2011
4.5 Stars James Halliday. Australian Wine Companion 2011
Silver Medal, International Cool Climate Wine Show 2011
Silver Medal, Winewise Small Vigneron Awards 2011

Shiraz 2008-pdf

 

 

Rose2010 HONEY MOON VINEYARD ROSÉ

A wonderful vintage of cool sunny dry days saw all varieties ripen slowly with great flavour and acid balance. Delicate red fruit flavours in both Pinot Noir and Shiraz were ideal for ideal for red and rosé wine making.

Rose 2010-pdf

 

2008 HONEY MOON VINEYARD ROSÉ

We aimed to produce a fresh, lively style of rosé with definitive red fruit flavours, where the flavours of Shiraz could be supported by the palate length that Pinot can bring.  Further, we wanted this wine to have natural fruit sweetness, dryness on the palate and a crisp acid finish.

Rose 2008-pdf

 

 

Vintage Port2007 HONEY MOON VINEYARD VINTAGE PORT

With such favourable ripening conditions for reds we decided to keep a small parcel of Shiraz for a vintage port. Shiraz grapes left to ripen late into the season were hand harvested and foot trodden in an open fermenter in the traditional Portuguese way of making vintage port.

Vintage Port 2007-pdf