Our wines are crafted by James from the estate vineyard using a range of techniques.
The wines we have available at the moment are:
2017 Taminick Cellars Trebbiano Dolce
Pale yellow in colour with green hues this wine shows honeydew melon, grapefruit, apple and subtle stone-fruit aromas. the fruit characters continue on the luscious palate which has a crisp, fresh, fruity finish. Great with a cheese platter and desserts or partner with spicy dishes.
2019 Taminick Cellars 1919 Vine Trebbiano
We picked the Trebbiano grapes used to craft this wine from our vines planted by Esca in 1919. James chilled the fruit overnight before he gently whole bunch pressed the fruit. The juice was racked into a stainless steel fermenter and then it was inoculated with a selected yeast. It was then cool fermented and then the wine racked off the lees and matured for three months prior to fining and filtration.
2018 Taminick Cellars Chardonnay
Planted in the late 80′s our Chardonnay style has transitioned from the big buttery heavily oaked style to a wine of more elegance, fruit was hand picked and chilled overnight before gently pressing to fermenter on 30% new French oak. A slow cool fementation was proceeded and wine remained in oak for 12 months before fining and filtration prior to bottling.
This wine displays stone fruit and melon, with subtle notes of cedar and toasty oak.
Enjoy with: Creamy mushroom Carbonara or Roasted Chicken
2012 Taminick Cellars Botrytis
In a year with higher then usual vintage rainfall, we had a few rows of 1919 vines Trebbiano left to ripen for a white tawny style fortified. Nature provided the ideal conditions to influence botrytis onto this fruit, a great deal of patience was required to leave this fruit on as long as we could.
In the end we harvested the fruit and the Baume exceeded 21, we inoculated the juice after pressing with yeast and allowed fermentation to proceed until a desired sugar and alcohol was reached. The fermentation was then stopped and the wine was allowed to settle for 3 months before fining and filtration prior to bottling.
Layers of citrus peel and marmalade dominate the nose and on the sweet palate, with citrusy acidity cutting through the sweetness on the long finish.
Enjoy with: Lemon tart with double cream and candied lemon peel
2018 Taminick Cellars Nero Rose
The grapes were picked from the vines planted in 2008. James chilled them overnight before gently whole bunch pressing the juice into a stainless steel fermenter and one new French oak pucheon. The juice was then warmed slowly one parcel inoculated with a selected yeast the other wild yeast was allowed to proceed fermentation . It was cool fermented until ferment was finished. The wine was then racked from lees and matured for two months.
Enjoy with: Game meats, smallgoods, salads or grilled chicken or duck.
2015 Taminick Cellars Generations IV Nero d’Avola
Nero d’Avola is our new variety, it was planted in 2008. This is our first vintage of this variety. We selectively hand picked and then de-stemmed the fruit before cold soaking the fruit for four days. The wine was fermented on skins for 14 days before being gently pressed to new and seasoned French oak. The wine went through natural malolactic fermentation and was matured in oak for 12 months. It was then gravity racked twice, before a light filtration prior to bottling.
Enjoy with: pasta, pizza, grilled meats or stews.
2017 Taminick Cellars Merlot Cabernet
Picked from the estate vineyard and gently de-stemmed into open vats fermenters for co-fermentation for 10 days. The wine was pressed to French oak for eighteen months before bottling.
Deep red-black in colour, plum and blackcurrant on the nose and palate with cedar, spice and tobacco leaf notes and savoury smooth tannins on the long finish.
2015 Taminick Cellars Cabernet Sauvignon
We have been growing Cab Sauv since 1919, only a minute amount of these vines still remain but more plantings of a modern clone were planted in the mid 80′s.
Low yields and completely dry grown vines, gave us fruit with good intensity. Gently picked and then destemmed to open fermenter were a specific yeast strain was added to enhance the varietal characters was used. The wine remained on skins for 10 days before pressing, then matured in a selection of seasoned French and American oak for 14 months before a light filtration prior to bottling.
Dark black currant fruit, with hints of leafy cabernet characters combine with cedar and vanillin oak on the palate.
Slow roasted lamb shoulder is an ideal match
2015 Taminick Cellars 1919 Series Shiraz
This wine is made in a very traditional style, hand picked from the 1919 vines it is then gently destemmed before a 7-10 day open fermentation by wild and inoculated yeast strains. This Shiraz is then matured in both French and American oak predominantly seasoned oak to allow the fruit and natural grape derived tannins to be on show.
Driven by rich black fruits, with hints of spice, the oak subtly adding complexity without dominating. Firm grippy tannins carry the long finish.
Enjoy with a barbequed or pan seared scotch fillet steak
Drink now or cellar for 5-10 years 18 Degrees Celcius or below
2016 Taminick Cellars Premium Shiraz
Hand picked from the estate vines planted in 1919, the fruit was de-stemmed and fermented in open vats for ten days before gentle pressing to American oak for eighteen months maturation before bottling.
Deep purple-red in colour with ripe black fruit on both the nose and palate. The American oak adds chocolate and vanilla which smooths the ripe tannins on the long finish.
Delicious now or cellar for 5-10 years.
2016 Taminick Cellars Cliff Booth Shiraz
Crafted from the Shiraz vines planted in 1919, the same year that Cliff was born, this wine is full-bodied with ripe black fruits, generous lashings of vanilla from the American oak and a long powerful tannin finish.
While you can enjoy this wine now, Cliff would have said it was worth giving it a bit of time in the cellar. Open with a story to tell and good company to share it with.
2016 Taminick Cellars Reserve Durif Shiraz
Crafted from estate grown fruit which was gently de-stemmed into open vat fermenters. After the primary ferment the varieties were blended and matured on French and American oak for eighteen months.
Rich cherry, black fruits, vanilla, chocolate and spice on both the nose and palate, deep purple-black in colour with ripe round tannins on the long, dry finish.
Enjoy now or over the next 5-10 years if cellared correctly
2018 Taminick Cellars Durif
Vines planted back in 2001-2002, Durif has proven itself to be a hard task to grow its suffers from the extreme heat and dislikes vintage rainfall. We come to understand how our vineyard grows this variety, and selectively hand pick and separate into two grades A and B.
For this single varietal wine we solely use the A grade fruit, its cooled overnight before gently being de-stemmed and allowed to cold soak for a few days before inoculating with a specific yeast strain. 10-12 days skin contact with hand plunging and pumping over before pressing, the wine was then matured for 18 months on a combination of French and American oak.
Power and finesse, it’s a big dark brooding wine with plenty of dark cherry fruit, chocolate, spice and lashings of vanilla and cedar oak on the long, dry finish.
Built to age with correct cellaring but also extremely enjoyable now. Try pairing with slow cooked beef cheeks or rich red meat dishes.
Taminick Cellars Liqueur Muscat
Deep ruby red in colour this fortified wine has a rich, unctuous texture that clings to the glass. A lifted, perfumed nose shows rancio, spice and floral notes with ripe raisin flavours and an explosion of spice on the long, lingering finish.
A truly luscious wine to enjoy with desserts or coffee.
