The Shiraz/Viognier blend then went into small, open fermentors. Fermented at less than 25˚C, where it was plunged 3 x a day, then basket pressed after 8 days. It then went straight to new French oak barrels, where it spent 12 months in oak before being clarified and ready for bottling. Co fermented – so they have a synergy of characteristics, thus you can no longer define the Shiraz and Viognier separately

Alcohol:                       13%

PH:                              3.66

Acidity:                        6.50 g/l

The fruit is sourced from the Burnbrae vineyards & other Mudgee vineyards. The lusciousness of fruit comes from Burnbrae’s “old vines”, which are hand picked and distinctively soft on the palate. It is a fairly ‘grippy’ component because of the vine age and low yield.

The soft tannins picked up through the barrel maturation give the palate a firm structure that augers well for the wine’s ageing potential but neither the tannins nor the oak flavours hide the generous fruit so it can be enjoyed now or into the future.

Alcohol:                       14.8%

PH:                              3.65

Acidity:                        6.82 g/l

The Sangiovese fruit was purchased to produce a light styled red wine. During its fermentation a portion of the juice was bled off (saigneé) the skins to produce a Rosé. Its lightness and freshness has stood it in good stead and it compliments a wide range of foods.

Alcohol:                       13.5%

Ph:                               3.30

Acidity:                        7.27 g/l

Residual Sugar:          5 g/l

Notably it resembles Chardonnay, in that it gains depth and complexity with age – giving it hints of honeysuckle over time.

Viognier’s historic hometown is Condrieu in the Rhone Valley of France. The palate of this one is different, with its medium weight (contributed by sweet glycerol) and long acid finish.

This is our second vintage and the fruit was sourced from a high altitude vineyard which is quite late ripening. Uncomplicated fermentation – the highly clarified juice was cold fermented.

Alcohol:                       12%

PH:                              3.39

Acidity:                        6.70 g/l

Residual Sugar:          0.50 g/l

The story behind our ABC White:

A long standing client for whom we make wine from the Rylstone area of Mudgee (whose vineyard is dry grown and on very lean ground) characteristically has always produced Chardonnay which has been bold on the body and flavour. In 2009 the grower expressed the desire to make a very different style: hence the lower alcohol.

The original brief was simple – make a wine that doesn’t smell or taste like Chardonnay. Frank (our wine maker) believes we have succeeded. Tony (one of the owners) liked the result so much he decided to purchase the result and label it ABC (Another Bloody Chardonnay) feeling it would appeal to many different tastes.

The ABC White is produced with a Burgundy yeast known for its ester production; thereby creating a full soft palate with a sweet fruit finish.

Alcohol:                        11.5%                                       Acidity:                                       6.6 g/l

PH:                               3.45                                          Residual Sugar:               12 g/l

Food:                           Seafood

Stir-fry

Source:                        Rylstone ]]> http://www.burnbraewines.com.au/?feed=rss2&p=141 0 http://www.burnbraewines.com.au/?p=139 http://www.burnbraewines.com.au/?p=139#comments Fri, 27 Nov 2009 01:08:37 +0000 admin http://www.burnbraewines.com.au/wordpress/?p=139

Sauvignon Blanc

Classic herbaceous notes and a soft textured palate – a Sauvignon Blanc which easily rivals the best of NZ or WA. Pale straw in colour, this Award Winning wine has recently been selected by Winestate Magazine in its ‘Top14’.  Cut grass, green peas and gooseberries are the primary aromas. A well balanced, well crafted Sauvignon Blanc: light bodied, with tantalising exotic fruits that linger to a crisp finish. This is an extremely popular wine which compliments white fleshed fish and shellfish beautifully.

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A blend of Muscat Gordo, Black Muscat, Gewurtztraminer, Frontignan – all of which are known for their strong aromatics.  As they mature at different times, we hold the juice until we have all of them and then blend and start fermentation. This we arrest by applying cold temperatures, so the fermentation stops 2/3 of the way through. The colour will vary year to year, as it’s derived principally from   Black Muscat and Frontignan.

Alcohol:                       10%

PH:                              3.50

Acidity:                        6.75 g/l

Residual Sugar:          approx 80 g/l

Picked at full ripeness when the fruit was bright pink. It was then handled carefully to capture its aromatics. Late picked Gewurtztraminer used. Cold fermentation processes ensure floral and spice notes are retained.

Picked at moderate sugar level to ensure none of the oily, bread characters of the Gewurtz come to the fore, instead relying on the fresh spice in the fruit.

Alcohol:                       8%

PH:                              2.91

Acidity:                        7.05 g/l

Residual Sugar:          90 g/l

Malo-lactic fermentation (which softens the wine) was conducted in new barrels and the wine was allowed to sit sur-lie for 3 months prior to clarification and preparation for bottling.

Chardonnay is undoubtedly one of the most versatile of the worlds grape varieties, making a wide range of styles and adapting to very different climates. The Australian Chardonnay story began quietly in the Mudgee region, much debate has since been generated as to who can lay claim to the first Australian Chardonnay but rather than focus on the past lets look to the future.

The Mudgee region is as diverse as the consumer, each vineyard expresses its own character and flavour shaped by its altitude (which ranges from 500 – 650m above sea level), soil type, and vine age.

Mudgee is leading the charge with a fresher, modern Chardonnay that is more about fruit expression and texture than it is about winemaking influence and oak. The hallmark of Mudgee chardonnay is structure and clearly defined fruit. Our altitude and climate are unique in the Australian industry allowing us to capture ripe fruit flavours whist retaining a mineral core and palate length.

Alcohol:                       13.1%

PH:                              3.49

Acidity:                        6.6 g/l

Residual Sugar:          2 g/l

Sourced from Nullo Mountain – just outside Rylstone – in the Wollemi National Park. Its NSW’s, if not Australia’s, highest vineyard and as such has a much cooler climate to Mudgee.

Point of Note: The variety originates from the Rhine region of Germany and has been a cultivated vine since the 1400’s or earlier. Riesling vines are hard-wooded and cold weather tolerant and bud late, thus they are perfectly suited to the coldest wine growing climes. The berries are small and round.

It is an aromatic grape variety which displays flowery, perfumed aromas, while being high in acidity.

Riesling is a variety which is ‘terroir expressive’ – which means it is clearly influenced by a great reflection of, the wine’s place of origin.

It is often described as the most versatile ‘food wine’ and its sweetness can differ greatly according to the interpretation of the winemaker.

Alcohol:                       12%

PH:                              3.05

Acidity:                        8.7 g/l

Residual Sugar:          2.0 g/l

Sourced from the cool climate of Orange and the Central West, this vintage is our first. An absolute minimum of handling of the fruit and juice ensured the delicacy of the wine.

A natural wine yeast was used to conduct the fermentation in an effort to avoid cloaking the fruit with extraneous characters. This in conjunction with extremely cold fermentation of the high solids juice resulted in a wine of quite tart structure and atypical fruit characters.

Alcohol:                       11.4%

PH:                              3.27%

Acidity:                        7.28 g/l

Residual Sugar:          0.60 g/l

Sourced from Rylstone and Orange, with high altitude vineyards (over 650m) used.

The secret to the aromas in the Sauvignon Blanc are volatile thiols. To release these selected yeasts were used (the green pea character). As the thiols are very delicate, the timing of the bottling is very important to capture them at their peak. Fruit grown at high altitudes in Australia are renowned for these characteristic odourants and the cold reductive fermentation techniques capture and enhance the delicate aromas and flavours.

Alcohol:                       12.0%

Ph:                               3.38

Acidity:                        8.5 g/l

Residual Sugar:          0.4 g/l