Aged Wine Release Program

Aged Wine Release Program

We are passionate about aged cool climate wines, which is why we set aside a small amount of our wines each vintage and re-release these over time in limited quantities.

As part of our cellaring program, we are releasing limited quantities of our 2005 Cabernet Sauvignon and 2005 Shiraz at a special rate of $99 per dozen (plus freight) to ensure they can be enjoyed within the next 12 months.

Both wines were recently exhibited at our 2016 Must Wine Bar Member’s Tasting and our 2017 Museum Release Tasting (a ‘Taste of The Great Southern’ Event). 

Shiraz 2005

Tasting Notes

2005 Shiraz – ‘Sophie’s Yard’ 
James Halliday: “Firm, clean blackberry with a touch of raspberry fruit; fine-grained tannins add to the long finish.” 91 Pts

Our winemaker: “Leathery bottle aged characters are certainly evident on the aromas, but there is also plum fruits as well. On the palate there is still great fruit sweetness, richness and it is still very fresh. Very good!”

Our wine expert: “On recent tasting this wine was still alive and displayed aromatics of mulberry, blackberry with underlying developed bouquet of leather and spice. The flavours were rich and dense exhibiting both primary and tertiary fruit flavours – spicy fruitcake and licorice. A full-bodied style with a long finish. Drinking well now and for next 6 -12 months.”

Click here to purchase Shiraz 2005 for $99 per case (plus freight). 

Cabernet Sauvignon 2005

2005 Cabernet Sauvignon ‘Louis’ Block’
James Halliday: “A medium-bodied wine, with some of the structural characteristics of the Merlot, but altogether more savoury, and not quite enough sweet fruit on the mid-palate.” 90 Pts

Our winemaker: “The 2005 Cabernet Sauvignon has excellent colour still with only slight browning of colour around the edges. There is some leather bottle aged notes, but the palate is still rich and full and the fruit is showing no sign of fading or drying out.”

Our wine expert: “On recent tasting, the 2005 Cabernet Sauvignon was showing very good development with the primary fruits developing well into chocolate and coffee flavours that are beautifully integrate with the soft tannins. A very sophisticated and savoury wine that proves Cabernet Sauvignon needs to be aged and is rewarded with patience. Drinking well now and over next 6- 12 months.”

Technical Details:
The wines have been stored upright in the warehouse and are sealed under cork.

These wines have been priced to account for potential cork problems as a result of the storage or other conditions and no returns will be accepted. In our experience it may be possible to encounter some minor cork problems from time to time.

Click here to purchase the 2005 Cabernet Sauvignon for $99 per case (plus freight).

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Vintage Report

Vintage Report

While hand harvesting allows us to fully control the quality of grapes that we crush, it also means that the vintage is a slower and more considered process.

There was intermittent rain during the 2017 ripening season together with long periods of high humidity and lower daytime temperatures. This extend the development time of the flavour compounds in the fruit and greatly exposed the grapes to the risk of botrytis infection and bird damage.

Identifying the window of opportunity to harvest becomes one of the most important decisions of vintage.  Leaving the fruit on the vine longer to allow slightly more fruit and tannin development can backfire if daytime temperatures remain low and rain or botrytis sets in. 

Despite the significant challenges Riesling and Marsanne achieved the desired sugar, flavour and acid balance at the end of March. The Riesling and Marsanne yields were the highest that Poachers Ridge has witnessed in recent years which is a blessing as they both sell out very quickly each year.

Unfortunately, we experienced significant bird and botrytis damage throughout the Viognier, Merlot and Malbec. Only small quantities of Viognier and Malbec were picked. The Malbec has been co-fermented with our Cabernet Sauvignon as we seek to introduce newer levels of complexity to our range of wines. The Viognier (2-3%) has been co-fermented with the Shiraz and appears to have the makings of a truly remarkable wine.


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