The 2010 Bong Bong Late Harvest is a blend of Riesling, Chardonnay, and Pinot Grigio.
The Riesling and Chardonnay were left to hang on the vines as long as possible, the weather was cool and dry and we picked about 4 weeks later.
Heightened fruit flavour complexity and increased sugar levels allowed us to produce this classic “late harvest” style.
There are lovely fresh floral aromas with lime and lemon blossom, and a touch of honey. The palate is soft and gentle with flavours of lemon and honey. An off-dry finish is balanced with our signature cool climate natural acidity.
This wine is very easy drinking, and because of its lower alcohol it makes an ideal lunch wine. Drink now to 2014.

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pH: 3.51
Titratable Acidity: 6.8
Alcohol: 10.5%
Origin: Bowral, Southern Highlands NSW
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Our fourth vintage for this label.

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Our 2010 Rosé is made from Cabernet Sauvignon, Tempranillo and Pinot Noir. The nose offers delicate aromas of wild strawberry, red currant, and toffee.
The palate is light, lively and fresh, with beautiful red berry fruit flavours, and superb balance. The finish is soft, round and lingering, making for the perfect refreshing summer wine.
It is dangerously easy to drink - ideal for lunch on a hot summer’s day.
Drink young and fresh. Great with fish.

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pH: 3.25
Titratable Acidity: 7.2
Alcohol: 12.5%
Origin: Bowral, Southern Highlands NSW
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This Label has won 19 medals since 2003

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A crisp, refreshing blend of Sauvignon Blanc, Pinot Gris, Riesling & Chardonnay. The Sauvignon Blanc provides gooseberry flavours and floral notes, the Pinot Gris adds ripe pear and apple, the Riesling adds lime and lemon, and the Chardonnay gives palate weight.
Being able to blend so many varieties together enable us to craft a style with wonderful balance, texture, and aroma that would not have been achievable using a single varietal.
Exuberantly youthful perfume of floral, citrus, apple, pear, grapefruit, pineapple, and gooseberry.
The palate is light, smooth and gentle with lovely soft lemony fruit acids, generosity of flavour and great length, making for a very easy drinking style.
Ideal as a summer aperitif, great with Asian and seafood.
Drink now to 2013.

______________________________________________ pH: 3.3
Titratable Acidity: 6.9
Alcohol: 12%
Origin: Orange and Bowral
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Bong Bong Red is a medium-bodied wine with bright, clear varietal aromas and flavours.
The nose shows lovely red fruit characters (raspberry, cherry, red plum) and blackberry, with an enticing spiciness.
These flavours are intense and powerful and drive the full length of the palate, with a finish that lingers forever.
The blend is predominantly Shiraz with a splash of Tempranillo for complexity of flavour. The Shiraz was grown in Hilltops and the Tempranillo at our Bowral Vineyards.
Great around the BBQ, and with pizza or spaghetti bolognaise. Drink now to 2015.


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pH: 3.56
Titratable Acidity: 6.8
Alcohol: 14%
Origin: Hilltops and Bowral NSW
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The Old Block vineyard tends to produce citrussy fruit with an attractive lightness and gentleness. The resultant wine is very easy drinking, without any heaviness. The juice was fermented in old French oak barrels with regular battonage (lees stirring) which adds interesting leesy (biscuit/dough) aromas to the lemon butter. The palate is soft and gentle, and has a lovely lightness making for an ideal summer style Chardonnay, very versatile with food, particularly seafood. Drink now to 2015. ______________________________________________
pH: 3.38
Titratable Acidity: 6.4
Alcohol: 12.4%
Origin: Bowral, Southern Highlands NSW
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This Label has won 54 medals since 2001

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This wine was made entirely from our Bowral Vineyards. Following selective hand-picking in the vineyard, the juice was cold fermented at 12 °C. Constant tasting towards the end of ferment to find a balance point between flavour, sugar, and acidity, resulted in the fermentation being arrested at 18 grams of sugar/litre at a final alcohol level of 9.4 %, hence “918” Riesling.
As this wine has elevated natural acidity, the wine can sustain an “off-dry” level of sugar without tasting overtly sweet.
Enticing Riesling aromas of apple and citrus precede a gloriously balanced palate that is harmonious, focused, tight and classy. Lively palate flavours of freshly crushed lemon & lime explode in the mouth together with a nervy acid structure, finishing with a crispness and purity that lingers forever.
As this wine has elevated natural acidity, it will age extremely well in the next 10+ years developing palate texture and complexity of flavour.
Fantastic Summer luncheon wine due to its low alcohol level, great as an aperitif, and perfect with Asian inspired seafood dishes with chilli and spice.
Only serve cold.

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pH: 3.11
Titratable Acidity: 7.5
Alcohol: 9.4%
Origin: Bowral, Southern Highlands NSW
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Our Woodside Sauvignon Blanc is grown entirely on the vineyard here at Bowral.
Many parcels of fruit within the vineyard were kept separate throughout vinification allowing the selection of the best components for the final blend.
There are youthful varietal aromas of gooseberry, freshly cut apple, passionfruit, and fresh summer herbs. The palate commences with an explosion of lively gooseberry flavours. Lovely texture and mouthfeel are supported with tangy grapefruit acidity, concluding with a beautifully balanced, pure, crisp, lengthy finish. Fantastic as a lunch wine due to its moderate alcohol, and equally good as an aperitif.
Great with seafood.
Drink now while young and fresh.


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pH: 3.22
Titratable Acidity: 7.3
Alcohol: 12.7%
Origin: Bowral, Southern Highlands NSW
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This Label has won 45 medals since 2002

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The 2009 growing season was warm and dry allowing us to fully ripen our “Winery Block” Chardonnay to create a rich, fully flavoured style. Even with fully ripe fruit we retain beautiful natural acidity to aid structure and length.
Half of the wine was put through malolactic fermentation in top quality French oak with regular battonage (lees stirring) which adds enticing spicy/nutty oak characters to the nectarine and stone fruit flavours.
The palate is rich, ripe and powerful, with good natural acidity, fantastic fullness of flavour and a creamy texture.
A rich, full and elegant Chardonnay style that partners well with full flavoured foods such as coq au vin, roast chicken, veal and pasta carbonara. Drink now to 2017. ______________________________________________
pH: 3.32
Titratable Acidity: 6.7
Alcohol: 14%
Origin: Bowral, Southern Highlands NSW
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This Label has won 54 medals since 2001

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Late in the 2011 growing season, the cordons (arms) of our estate-grown Sauvignon Blanc vines were cut to promote dehydration and concentration of sugars and flavours. The weather was kind, allowing the fruit to shrivel up producing very rich, concentrated berries. Only 2900 bottles were made.
This dessert wine offers fresh, vibrant tropical fruit aromas of passionfruit, kiwifruit, gooseberry, guava, and pineapple. The palate has luscious tropical fruit flavours and textures, yet has a pleasant lightness and crispness, avoiding the heaviness and sweetness of a traditional dessert wine.
Beautifully balanced, fresh and luscious, and with great length of flavour.
Great with fruit based desserts. Drink now to 2017.
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pH: 3.50
Titratable Acidity: 8.2
Alcohol: 10%
Origin: Bowral, NSW
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Our Woodside Tempranillo is made entirely from fruit grown at our Bowral vineyards in the Southern Highlands.
Tempranillo is an early ripener, which is necessary in our cool Bowral climate to gain ripe, red fruit flavours.
Light-medium-bodied, rounded and smooth, with aromas of sour cherry, red confectionary, red fruits and spice, this wine is dangerously drinkable!
To highlight the juicy red fruit flavours and textures, minimal oak contact was used.
Fantastic with canapés. Drink now to 2015.
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pH: 3.56
Titratable Acidity: 6.8
Alcohol: 12.6%
Origin: Bowral, Southern Highlands NSW
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This Label has won 18 medals since 2004

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Bong Bong Sparkling is a blend of Pinot Noir and Chardonnay grown entirely from our Bowral vineyards. It is young and fresh with bright fruit flavours, a crisp palate and an off-dry finish. Great at the end of the day as an aperitif. Serve well chilled.

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pH: 3.21
Titratable Acidity: 9.0
Alcohol: 11.5%
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Woodside Shiraz consistently performs well in wine shows, and is a favourite in our cellar door.
Our 2010 Woodside Shiraz is made from selected parcels of fruit sourced from Hilltops and Gundagai, NSW.
The nose has enticing aromas of plumy fruit, blackberry, ripe cherry, chocolate and cinnamon.
The palate is rich and full flavoured. There is a lovely ripe mid-palate richness together with layers of fruit flavour making for very easy drinking.
A great cool climate Shiraz style that is crammed with flavour, complexity and richness.
This wine is drinking well now, and will gain even more harmony over the next 3 years.
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pH: 3.56
Titratable Acidity: 6.9
Alcohol: 14.5%
Origin: Hilltops and Gundagai
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The fruit for this wine was grown by Mayfield Vineyard in Orange at an altitude of 850m. Despite the cooler year, the fruit provided good rich flavours and intensity with wonderful natural acidity.
The nose offers apple blossom, lime leaf, and some riper exotic fruits. There are still hints of yeastiness coming through as a result of lees stirring the wine for 3 months prior to bottling to build in some additional texture and complexity.
The palate shows great flavour intensity and richness, and with a degree of softness & femininity, yet with the requisite length typical of the variety.
It is a more plump style of Riesling than we normally make with mouthfilling pithy textures adding to the pure citrussy (lime/grapefruit) nature of the palate.
The 126 denotes 12% alcohol and 6g/L of residual sugar, yet has a dryish finish as the high natural acidity offsets this sugar.
Fantastic Summer lunch wine, great as an aperitif, and perfect with fresh seafood.
Drink now, or watch the wine develop over the next decade.

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pH: 3.11
Titratable Acidity: 7.5
Alcohol: 12%
Origin:Orange
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This is not your typical fruity "drink young%quot; Sauvignon Blanc style. The aim with this wine was to make a more complex, interesting and age-worthy style using wild fermentation and old French oak barrels – opposite winemaking techniques to those commonly used in the new world.

The nose shows subtle sulphide hints (match strike), with biscuit-like lees characters, and glimpses of pineapple and gooseberry.

The palate has beautiful texture, mouth feel and length of flavour. It is a drier style best enjoyed with food.

Most importantly, it is a style to contemplate alongside a more youthful, fruity Sauvignon Blanc.

Drink now and over the next 5 years. Enjoy with richer seafood.

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pH: 3.11
Titratable Acidity: 7.5
Alcohol: 12.7%
Origin:Orange 67% Bowral 33%
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Late in the 2010 growing season, the cordons (arms) of our estate-grown Chardonnay vines were cut to promote dehydration and concentration of sugars and flavours. Mild weather and little rain allowed the fruit to shrivel up producing very rich, concentrated berries. Only 4 barrels were made.
This dessert wine offers peach marmalade, caramel and honey aromas with a subtle lacing of vanilla oak. The palate is beautifully balanced, rich and luscious, and with great length of flavour.
Great with fruit based desserts. Drink now to 2018.
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pH: 3.50
Titratable Acidity: 8.2
Alcohol: 10%
Origin: Bowral, NSW
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Selected parcels of fruit from the Orange region in NSW were blended to create a soft, succulent base wine with strong blackberry, coffee and spice characters (80% 2008, 20% 2007 vintages). The base wine was aged in French oak barrels for 12 months before bottling for secondary fermentation (tirage) at Centennial Vineyards winery. The wine was then aged on yeast lees for 3 months before disgorging and fine-tuning. The nose is rich and intense with blackberry, dark plum, coffee and spice, and an attractive freshness. The vibrant blackberry and spice characters continue through to the palate creating an elegant, medium-bodied style with lovely richness. The wine finishes with a lick of chocolate-like tannin which balances against the sweetness. This wine is the perfect party starter, for celebrating over Christmas dinner, or just about any time really! Perfect with roast turkey, duck, glazed ham, and strong cheeses. Drink now to 2012. Serve chilled.

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Our 2011 Reserve Pinot Gris was made entirely from fruit grown at our Bowral Vineyards in the Southern Highlands.
We make 2 different wines from our Pinot Gris vines – the lighter-styled Grigio which is picked earlier, and the richer-styled Gris which is picked later.
The fruit for this wine was beautifully ripened allowing us to make a superior Gris style. The juice was entirely fermented in old French oak barrels.
The nose is quite complex showing wax, pear, apple, cinnamon, and a touch of brioche. There are beautiful palate flavours of ripe apple and pear, with a very soft, round and generous texture. A very easy wine to drink, pairing well with pork, chicken and richer seafood.
Drink now to 2016.

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pH: 3.19
Titratable Acidity: 7.6
Alcohol: 13.4%
Origin: Bowral, NSW
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Our 2011 Reserve Pinot Rosé is made entirely from Pinot Noir grown at both our Bowral vineyards and from Orange, NSW.
It is a more serious style of Rosé than most:- dry, savoury, and intended as a food wine. It was matured in old French oak barrels on lees to build texture and complexity.
There is an intriguing aroma of liqueur cherry, raspberry, strawberry, and savoury old barrel character. The palate is dry, savoury, rounded and textural with generous mouthfeel and flavour. Great with hors d’oeuvres, richer cheeses, and will partner well with chicken, veal, and seafood.
Drink now to 2015.

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pH: 3.55
Titratable Acidity: 6.8
Alcohol: 13.1%
Origin: Bowral and Orange NSW
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Our Woodside Pinot Noir is made entirely from fruit from our Bowral vineyards.
It is a selection of the best barrels from the ’11 vintage, and largely the 777 clone.
It boasts lovely spicy notes, and an amalgam of fresh red fruits – cherry, plum, raspberry and redcurrant.
The palate is soft, rounded and delicate, with a thread of silky fine-grained tannin adding interest and age-worthiness.
The elegant palate flavours are in the red fruit spectrum, with a subtle lick of new French oak adding some palate sweetness.
This is a light-medium bodied style with refreshing cherry acidity and is best served with fuller flavoured dishes using chicken, pork or veal.
Drink now to 2017.

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pH: 3.55
Titratable Acidity: 6.9
Alcohol: 12.6%
Origin: Bowral, Southern Highlands NSW
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The world's top sparkling wines are produced by the classic method, the famous Champagne method: wines of several grape varieties are assembled together, then fermented a second time in the bottle. This secondary fermentation produces the fine beading bubbles associated with premium sparkling wines. Centennial Vineyards uses Pinot Noir and Chardonnay from a single vineyard to create wines of individual character.

At least 18 months of ageing on the yeast lees follows, while the wine slowly develops distinctive aromas of yeast and crusty bread. Riddling (shaking down) then settles the spent yeast, which is finally disgorged (expelled).

In the disgorgement process, a bit of wine is frozen in the neck of the bottle to capture the yeast deposit, the metal cap is then removed, and internal pressure expels the ice and sediment, with the wine now perfectly clear. The bottle is now topped up with the liqueur de expedition, or dosage, a mixture of vintage wine and cane sugar.

Comprising 60% Pinot Noir, 40% Chardonnay, our Sparkling Pinot Chardonnay shows hay, toast, yeast and nutty characters; crisp natural acidity and creaminess with excellent lingering flavours

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pH: 3.21
Titratable Acidity: 8.1
Alcohol: 11.5%
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"The [Sparkling Pinot Chardonnay] is very fine and well-balanced, showing some confectionery and smokey-pinot noir aromas. It would look very smart beside any top-level Australian bubbly." Huon Hooke - SMH Good Living, 24th July 2007.
GOLD & TROPHY - 2009 Canberra Regional Wine Show

This Label has won 43 medals since 2003, including 3 Trophies.

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This wine is a multi-vintage blend of 73% Pinot Noir and 27% Chardonnay. It has been made using the traditional method of bottle fermentation. It has a light salmon pink colour and shows complex aromas of strawberry, honey, and yeast. The palate has lovely balance, with good richness and palate weight, and has wonderful crisp natural acidity that finishes long, clean, and savoury. Great as an aperitif. _________________________________________________
pH: 3.30
Titratable Acidity: 7.5
Alcohol: 12.5%
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A complex nose of lovely plummy fruit, dark chocolate and licorice, with hints of earth and some spicy fruitcake. The palate is soft, supple and rounded, with rich, silky tannins. Very good flavour intensity and length with sweet fruit flavours. A great example of a cool-climate Merlot ripened to perfection. Serve with roast lamb and slow-cooked beef dishes. Drink now to 2017
Drink now - 2017

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pH: 3.56
Titratable Acidity: 6.8
Alcohol: 14.7%
Origin: Orange NSW
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This Label has won 38 medals since 2002

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Part of our Riesling block was left to hang on the vine for an extended period of time before picking late in the season. A portion (10%) of these vines had their canes cut, severing the supply of water and nutrients from the trunk, encouraging the fruit to shrivel up and concentrate the flavours. As with the 922 “off-dry” Riesling, constant tasting towards the end of ferment to find a balance point between flavour, sugar, and acidity, resulted in the fermentation being arrested at 36 grams of sugar/litre at a final alcohol level of 8.4 %, hence “836” Riesling. As this wine has elevated natural acidity, the wine can sustain a high level of sugar without tasting overtly sweet. In fact, the combination of flavour, acid, and residual sugar act synergistically to reveal a Riesling style with impeccable line and length, incredible palate structure and texture, and a finish that lingers for a very long time. Lovely honeyed citrus aromas lead to a beautifully rounded, balanced palate with luscious fresh grapey flavours of lemon, lime and honey. The soft fruit acids meld with the high residual sugar creating wonderful richness, texture and length of flavour. This wine has a slight spritz from preserving as much of the CO2 from fermentation as possible, adding a zingy freshness to the palate. A fantastic Summer lunch wine due to its low alcohol level, great as an aperitif, and perfect with sweet and sour Thai and Vietnamese food. Again, this wine will age extremely well over the next decade due to its natural acid. Only serve cold.

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pH: 3.11
Titratable Acidity: 7.5
Alcohol: 8.4%
Origin: Bowral, Southern Highlands NSW
______________________________________________

Cellardoor single bottle price - $29.99
As part of any dozen - $27.99
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The world's top sparkling wines are produced by the classic method, the famous Champagne method: wines of several grape varieties are assembled together, then fermented a second time in the bottle. This secondary fermentation produces the fine beading bubbles associated with premium sparkling wines. Centennial Vineyards uses Pinot Noir and Chardonnay from a single vineyard to create wines of individual character.
At least 18 months of ageing on the yeast lees follows, while the wine slowly develops distinctive aromas of yeast and crusty bread. Riddling (shaking down) then settles the spent yeast, which is finally disgorged (expelled).

In the disgorgement process, a bit of wine is frozen in the neck of the bottle to capture the yeast deposit, the metal cap is then removed, and internal pressure expels the ice and sediment, with the wine now perfectly clear. The bottle is now topped up with the liqueur de expedition, or dosage, a mixture of vintage wine and cane sugar.

This is where our Extrême Brut differs. We kept a small batch of sparkling wine separate, a premium hand-selected portion of our outstanding 2006 vintage, and after rigorous tastings, decided dosage was not needed to achieve final palate balance.

With zero dosage, our Extrême Brut is a serious sparkling-lovers wine. Beautifully balanced, creamy and complex, it is has a long and lively palate with lemon and Granny Smith apple characters finishing perfectly dry. There are complex aromas of hay, toast, yeast, seaweed and nutty characters. The palate is crisp and creamy, and supported by excellent natural acidity. A rich, elegant and complex style with fantastic flavour intensity and balance. It's perfect as an aperitif and well matched to seafood, especially shellfish and sushi.

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pH: 3.12
Titratable Acidity: 8.3
Alcohol: 11.5%
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"Tight fine bubbles on opening. Citrine influences of lemon, orange blossom are followed by toasty, dry, flinty and marmite nuances. Quite intense lemon and grapefruit flavours on the palate finishing in a dry tight and long lemon finish. A well structured sparkling wine. Drink Now. 89/100." - Paul Ippolito

"No dosage at all; lively pear, apple, citrus and strawberry flavours vidicate the zero dosage approach; remarkable winemaking achievment. 91 points. James Halliday


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This wine is a blend of 96% Shiraz with 4% Viognier.
Viognier is added to provide lifted perfume, and also to contribute to a syrupy, smooth palate.
There are intoxicating, luxurious aromas of blackberry, plum, prune, spicy cinnamon, and hints of coffee and chocolate.
The palate is elegant, medium bodied, and with a lovely lacing of ripe smooth tannin providing a platform to showcase the rich, silky flavours. Balanced acidity provides structural support and a very long finish - perfect with red meat.
This wine will age very well over the next decade.
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pH: 3.57
Titratable Acidity: 6.5
Alcohol: 14.6%
Origin: Orange, NSW
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This Label has won 16 medals since 2004

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Inspired by the Tuscans of Italy, our Reserve Sangiovese shows lovely blackberry, cherry, and spice aromas. The palate is medium-bodied, yet powerful and rich, and has a characteristic sour cherry acidity and savoury tannin finish that partners so well with classic spaghetti bolognaise, pizza margarita and Italian sausages with garlic mash.
This wine is unfiltered to retain as much flavour and texture as possible. In time, a harmless crust may develop, which can be separated by careful decanting.
Drink now to 2016.

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pH: 3.56
Titratable Acidity: 6.8
Alcohol: 14.5%
Origin: Orange, NSW
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This is the third vintage for this label.

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Lovely sweet cherry, plum, spice and coffee aromas, with a medium-bodied palate that boasts generous mid-palate richness. The smooth, fine texture and great length of flavour makes our Reserve Barbera is a great accompaniment for Italian favourites such as antipasto, pizza and pasta. Drink now and over the next 5 years.

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pH: 3.42
Titratable Acidity: 6.7
Alcohol: 14.9%
Origin: Orange, NSW
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This is the third vintage for this label.

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The fruit for our Cabernet Sauvignon is sourced entirely from a high altitude (850m) vineyard in Orange, NSW.
It has a complex and elegant nose with lovely dark berry and dark plum aromas, licorice, espresso, a touch of leafiness, and caramel from maturation in top quality French oak.
The palate has huge tannin concentration and viscosity, superb richness and with typical cool climate elegance and structure we get from these high altitude vineyards.
A great cool climate style that is classy, elegant, crammed with flavour, complexity and richness.
This wine is drinking well now, and will gain even more harmony in time as the tannins gradually soften. This is definitely a food wine.
Drink with rich meaty dishes, now and into the next decade. ______________________________________________
pH: 3.51
Titratable Acidity: 6.7
Alcohol: 14.5%
Origin: Orange NSW
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Our 2009 Reserve Chardonnay was made from beautifully ripened fruit from a very high altitude vineyard (900m) in Orange, NSW. The fruit had amazing natural balance requiring very little intervention in the winery, apart from using the very best French Oak barrels for fermentation and maturation.
It has lovely white peach and stone fruit aromas with enticing spicy/nutty oak characters from barrel fermentation in top quality French Oak.
The palate has good weight with fantastic fullness of flavour and a satisfying smooth creamy texture. Beautiful rich stone fruit palate flavours are supported by balanced natural acidity, finishing with great length of flavour. A rich, elegant and stylish Chardonnay that partners well with chicken, pork, veal, and richer seafoods.
Drink now to 2018.
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pH: 3.51
Titratable Acidity: 7.1
Alcohol: 13.8%
Origin: Bantry Grove vineyard, Orange NSW
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This Label has won 17 medals since 2002

Cellardoor single bottle price - $29.99
As part of any dozen - $27.99
Wine Club member price (in straight or mixed dozens)
. Platinum members $23.79
. Gold members $25.19

Our Reserve Pinot Noir is made entirely from fruit grown at high altitude by our growers in Orange, NSW and reflects well the cooler conditions in 2011.
It boasts an attractive nose of liqueur cherry, plum and dried herbs.
The palate is medium bodied and fleshy, soft and rounded, and has great mouthfeel and length of flavour.
Maturation in new and seasoned French oak has added texture and harmony to this easy drinking wine.
Best served with fuller flavoured dishes such as veal, chicken, or duck.
Drink now to 2018.
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pH: 3.55
Titratable Acidity: 6.8
Alcohol: 13.3%
Origin: Orange NSW
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Cellardoor single bottle price - $29.99
As part of any dozen - $27.99
Wine Club member price (in straight or mixed dozens)
. Platinum members $23.79
. Gold members $25.19

Made with raspberries from Centennial's neighbour Cuttaway Creek Raspberry Farm, this rich, syrupy, fruit-driven liqueur is the perfect accompaniment to desserts. Pour a little over the best vanilla ice cream you can find. Pour a little more into a glass of bubbly.
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Alcohol: 17%
Origin: Bowral, NSW
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Cellardoor single bottle price - $34.99
As part of any dozen - $32.99
Wine Club member price (in straight or mixed dozens)
. Platinum members $28.04
. Gold members $29.69

Our Non Vintage Blanc de Blancs was made entirely from selected Chardonnay parcels from within our Bowral vineyards in the Southern Highlands, and is only made in small quantities when the fruit quality is exceptional. Every vine is hand pruned and cropped very lightly, the fruit hand–picked and sorted, and then minimally handled in our state-of-the-art winery. The many individual base wines are aged until they harmonise and reveal their true character before blending to achieve the perfect balance. The final blend is then given the méthode traditionelle of bottle fermentation and ageing on yeast lees for an extended period of time.
The nose has complex aromas of grapefruit/citrus, sea spray, candle wax, honey, with some nutty almond biscuit. The stylish palate is again complex, with good richness of flavour and a touch of creaminess, some subtle vanilla, and lovely palate cleansing grapefruit acidity, finishing long and dry. The freshness, complexity and finesse are beautifully balanced reflecting well the 42 months on lees.
Above all, this fine, elegant, complex sparkling is a wonderful expression of climate, hand-tended vines, nurture, and patience.
Serve chilled with hors d’oeuvres. Drink now to 2014

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pH: 3.21
Titratable Acidity: 8.1
Alcohol: 12.0%
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Cellardoor single bottle price - $34.99
As part of any dozen - $32.99
Wine Club member price (in straight or mixed dozens)
. Platinum members $28.04
. Gold members $29.69

$199.00

Save $112.88!*

Introductory Selection

2009 Woodside Winery Block Chardonnay
2010 Woodside Shiraz
2009 Reserve Cabernet Sauvignon
2011 Reserve Riesling 126
2010 Reserve Sauvignon Blanc
2008 Reserve Merlot

* Conditions apply- please click here for more details

$99.00

Save $56.94!*

Introductory Selection

One bottle of each of the following-

2009 Woodside Winery Block Chardonnay
2010 Woodside Shiraz
2009 Reserve Cabernet Sauvignon
2011 Reserve Riesling 126
2010 Reserve Sauvignon Blanc
2008 Reserve Merlot

* Conditions apply- please click here for more details