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AUSTRALIAN WINE
  • Sandalford Wine
  • Jackaroo Range
wine Sandalford Element Chardonnay
DESCRIPTION:
The fruit for this wine was machine-harvested in February during the cool of night. The fruit was immediately processed and underwent a long, slow ferment in stainless steel tanks with a number of selected yeast strains. At the end of fermentation the wine was immediately blended, stabilised, filtered and bottled in June 2008.
TASTING NOTES:

COLOUR
Pale straw.

NOSE
Classic peachy and white stone fruit aromas.

PALATE
Lovely medium-bodied wine with barely ripe flavours ensuring a hint of herbaceousness and good acid which have been the hallmarks of this wine for years. Drinking well now it will cellar for a few more years to come.

WINE ANALYSIS:
Alcohol 13.2 %
Residual Sugar 3.2 g/l
Acidity 6.8 g.l
pH 3.27

wine Sandalford Element Classic White
DESCRIPTION:
The fruit for this wine was picked in the cool night air during February 2009. Following crushing and pressing the clarified juice was fermented using a selected yeast strain at very low temperatures. Once fermentation was complete the individual parcels of wine were carefully blended together to make this consistent and award winning style. The first bottling was in September 2009.
TASTING NOTES:

COLOUR
Pale straw with a lime tint.

NOSE
Very elegant with pretty tropical fruits
gently wafting out of the glass.

PALATE
Certainly fresh and zesty in the mouth
with crisp flavours of honeydew melon,
cashew fruit and wild gooseberry.
Beautiful summer drinking.

wine Sandalford Element Late harvest
DESCRIPTION:
Over the years winemakers have made their sweet white wines from lesser grapes or the pressing and other by-products of the winemaking process. We have taken a different approach and actually pick fully ripened Verdelho grapes from our Swan Valley vineyard to make this wine. These are picked later than if we were to utilise them in a classic dry white style and as such develop beautiful but delicate tropical nuances. We also stop the ferment early to retain enough grape sugar in the wine to give the necessary sweetness. The benefit of this is that we realise a much lower alcohol content making this not only fruity and sweet but also light-bodied in style.
TASTING NOTES:

COLOUR
Pale lemon.

NOSE
Perfumed and fruity with scents of the tropics, honeydew melon and an enticing "sweet" nose.

PALATE
Just like the nose suggests with beautiful grapey flavours, luscious sweetness without being unctuous and low alcohol really driving home the softness and appeal of this wine

wine Sandalford Element Merlot
DESCRIPTION:
Immediately after harvest the fruit was de-stemmed and crushed to 20 tonne static fermenters. Both rack and return and pump overs were used for extraction and cap management during the fermentation which took place using a selected yeast strain. After fermentation the wine was drained, skins pressed with the pressings going back in with the free-run wine. The wine was then inoculated with a known MLF strain. Post MLF, further racking took place to oak. Following this oak maturation the wine was blended and filtered to bottle.
TASTING NOTES:

COLOUR
Light cherry red.

NOSE
Classic plum and dusty notes.

PALATE
Lighter bodied easy-drinking style but still with some backbone and texture. Flavours as for the nose.

WINE ANALYSIS:
Alcohol 14.0%
Residual Sugar 1.9g/l
Acidity 6.38g.l
pH 3.50

wine Sandalford Element Shiraz Cabernet
DESCRIPTION:
Immediately after harvest the fruit was de-stemmed and crushed to 20 tonne static fermenters. Both rack and return and pump overs were used for extraction and cap management during the fermentation which took place using a selected yeast strain. After fermentation the wine was drained, skins pressed with the pressings going back in with the free-run wine. The wine was then inoculated with a known MLF strain. Post MLF, further racking took place to American oak for several months. Following this oak maturation the wine was blended and filtered to bottle.
TASTING NOTES:

COLOUR
Magnificent colour. Full Satsuma plum and magenta.

NOSE
Very much a Shiraz dominant wine with rich and ripe blackberry fruit with spicy undertones of anise and nutmeg.

PALATE
2008 has been a cracker year for Shiraz in WA and this wine is no exception. Perfectly ripened flavours, smooth tannins and a gorgeous mouth feel to boot. I regard this vintage of this wine as the best ever made.

WINE ANALYSIS:
Alcohol 14.5%
Residual Sugar 1.9 g/l
Acidity 6.38g/l
pH 3.54

wine Sandalford Element Cabernet Sauvignon
DESCRIPTION:
Immediately after harvest the fruit was de-stemmed and crushed. Twice daily pump overs were used for extraction and cap management during the fermentation which took place using selected yeast strains. After fermentation the wine was inoculated for MLF. Post this fermentation further racking took place to oak. Following 12 months of oak maturation the wine was blended and filtered to bottle.
TASTING NOTES:

COLOUR
Medium cherry red with an unmistakable magenta hue befitting the youthful nature of this wine.

NOSE
Ripe savoury cassis with a hint of gunflint oak influence.

PALATE
Lovely medium-bodied wine with clearly defined redcurrant and darker brambly fruit flavours. Great length with soft, velvety tannins. A well balanced and harmonious red wine.

WINE ANALYSIS:
Alcohol 14.2%
Residual Sugar 2.9g/l
Acidity 6.27g.l
pH 3.60

wine Sandalford Margaret River Semillon Sauvignon Blanc
DESCRIPTION:
A dry, crisp light bodied wine displaying faint hints of gooseberry with some green tropicals coming through and a touch of grassiness. This wine is fruit driven and displays the classic Margaret River combination of Semillon and Sauvignon Blanc. Definitely a wine to be consumed whilst young and fresh and should be served well chilled. Perfect with fresh seafood (Including Sushi and Sashimi) which is as close to natural as possible.
wine Sandalford Margaret River Shiraz
DESCRIPTION:
The fruit for this wine was machine harvested during the cool of night, March 2009. After crushing the must was inoculated with two selected yeast strains specifically for Shiraz with fermentation proceeding at an even pace for two weeks until just before complete dryness. The ferment was then completed split between tank and oak. After MLF the wine was matured for 3 months in new French oak prior to blending, clarification and bottling in early 2010.
TASTING NOTES:

COLOUR
Classic dark cherry red with a solid magenta hue.

NOSE
Beautiful big, lifted perfumed nose filled with floral accents, spice and liquorice notes.

PALATE
All that is on the nose comes through on to the palate. In addition there is an unmistakable dark cherry flavour influence reminiscent of great Black Forest cake. The spice comes through this primary fruit character whilst the texture and structure of the wine are seamless. This wine is the perfect follow-up to the 2008 which took all before it to become Australia’s best red wine at the 2009 National Wine Show in Canberra. A real fruit-driven wine but complex enough to satisfy the most ardent Shiraz and serious red wine drinker. Will cellar well for up to 10 years.

WINE ANALYSIS:
Alcohol 15.0 %
Residual Sugar 1.7 g/l
Acidity 5.7g.l
pH 3.68

wine Sandalford Margaret River Cabernet Merlot
DESCRIPTION:
The fruit for this wine was machine harvested during the cool of night, March 2009. After crushing the must was inoculated with two selected yeast strains specifically for Shiraz with fermentation proceeding at an even pace for two weeks until just before complete dryness. The ferment was then completed split between tank and oak. After MLF the wine was matured for 3 months in new French oak prior to blending, clarification and bottling in early 2010.
TASTING NOTES:

COLOUR
Dark cherry red with a magenta hue.

NOSE
Classic cassis with unmistakable plum and dusty notes from the Merlot influence. The Malbec has added savoury notes whilst the regional leafy character of Margaret River shines through. Subtle vanilla oak tones in support.

PALATE
This is a mouth-filling full-bodied wine packed with dark berry fruit flavours and spicy, earthy characters. Firm, astringent tannins make this a formidable wine which certainly delivers bang for your buck. Still quite young and cellaring for several years will only make this a more outstanding wine as the years roll on.

WINE ANALYSIS:
Alcohol 14.1 %
Residual Sugar 2.1 g/l
Acidity 6.15 g.l
pH 3.65

wine Sandalford Margaret River ROSE
DESCRIPTION:
If you think strawberries and cream you would be spot on. Definite hints of summer pudding showing through.There are the unmistakable primary characters of berry fruits with a hint of spice, all balanced with a natural acidity producing a refreshing and flavoursome finish. All in all a wine we believe is a benchmark Australian style. Definitely a wine to be served chilled and drink whilst fresh and vibrant
wine Sandalford Estate Reserve Sauvignon Blanc Semillon
DESCRIPTION:
This wine is deliberately made to be a very Sauvignon Blanc dominant style. The Semillon acts in support giving some weight and consistency to the style but it is the more lifted and aromatic qualities of the Sauvignon that we want to see in this wine. The fruit for this wine is sourced from our 1970 planted Margaret River Estate vineyard. It was machine-harvested in the cool of night during February 2010. After crushing the resultant must was transferred to tankpresses where only the free-run juice was utilised for fermentation. Low solids and cool ferment temperatures ensured the fruit characters were preserved to their utmost in the resultant wine.
TASTING NOTES:

COLOUR
Very pale lime as one would expect from a fresh new vintage white wine.

NOSE
There is elegance about this wine on the nose that belies what follows on the palate. Slightly herbal in nature with fresh gooseberry and box, the nose really is like a fine perfume.

PALATE
TGorgeous. Classic Margaret River Sauvignon in every sense of the word. Flavours as for those noted on the nose but the real take home message here is the depth and length of flavour to this wine. There is such persistence in both these regards that long after the wine is swallowed one is still able to dwell upon what is a very, very good white wine. Drink well chilled whilst young and vivacious. Perfect with seafood and minimalist at that, go natural.

WINE ANALYSIS:
Alcohol 12.3 %
Residual Sugar 2.2 g/l
Acidity 7.21 g.l
pH 3.13

wine Sandalford Estate Reserve Chardonnay
DESCRIPTION:
The fruit for this wine was harvested in February of 2009 from 25 years old, dry-grown Gingin clone wines, prior to crushing and pressing. Only the free-run juice was settled for 24 hours prior to 35% being racked to individual new Burgundian French barriques, 25% to single use French barriques and 40% to stainless steel. All barrels were individually inoculated with a variety of selected yeast strains. This wine is the second in our new philosophy of Chardonnay making whereby the alcohol is kept at or less than 14%, no MLF was undertaken and combined with less oak, makes this a fresher, more modern and appealing style. The wine then sat "sur lies" in these barrels for 7 months prior to blending, stabilisation, clarification, filtration and bottling. A minimal intervention wine where no expense has been spared.
TASTING NOTES:

COLOUR
Translucent lemon rind.

NOSE
A gorgeous nose with dare I say a little "funk". Classic peachy nose with some complexing flinty oak notes.

PALATE
Good modern Australian Chardonnay does not come much better than this. Lovely ripe citrus flavours to the fore with balancing and cleansing acidity on the finish. Medium-bodied style with texture and structure. Chardonnay is the greatest white variety and this wine exemplifies why. A wine to serve cool but not cold and with all great Chardonnays perfect with food with a bit of grunt. Cellaring for the next five to seven years will aid complexity but hey, it looks great now, fresh and alive.

WINE ANALYSIS:
pH 3.10
TA (g/l) 6.87
Alc.(%vol) 14
RS (g/l) 3.1

wine Sandalford Estate Reserve Cabernet Sauvignon
DESCRIPTION:
The fruit for this wine came exclusively from our 37 old, dry-grown Margaret River Estate vineyard. After crushing and de-stemming the fruit underwent fermentation in small 10 tonne static fermenters. The traditional method of pumping over was employed during fermentation to optimise colour, flavour and tannin extraction. Post-ferment the wine was left on skins for two weeks prior to pressing. The pressings were mixed back with the free-run wine and then inoculated for MLF with selected bacteria. After the completion of MLF the wine was racked and transferred to both new and one year old French oak. At the end of barrel maturation the various wine components were blended, fined and given minimal filtration prior to bottling.
TASTING NOTES:

COLOUR
Dark cherry with a magenta hue.

NOSE
Classic Margaret River nose with savoury notes of bay leaf, rosemary and sage. Underneath the primary fruit of violets and blackcurrant can be sensed with seamless cedar-like vanillin oak nuances poking through.

PALATE
Magnificent full-bodied wine with silky tannins and bags of dark briary fruit flavours and toasty oak elements woven through the mix. Long, persistent finish whereupon the oak influence is most noticeable but the quality is outstanding. Upon release this is still a young wine by any measure and will continue to blossom and open-up in the next decade or so.

WINE ANALYSIS:
pH 3.54
TA (g/l) 6.55
Alc.(%vol) 14.4
RS (g/l) 1.4

wine Sandalford Estate Reserve Shiraz
TASTING NOTES:

COLOUR
Dark cherry red with a hint of magenta.

NOSE
Sweet mulberry characters with subtle spicy nuances edging in.

PALATE
Very much a "sweet-fruited" wine with luscious dark berry fruits to the fore. The oak is seamlessly integrated and this wine for mind is more on the medium bodied side of life as opposed to a more traditional full bodied style. Velvet like tannins lead to a gentle, lingering finish. A wine which will mature gracefully for another ten years from the vintage date.

WINE ANALYSIS:
pH 3.6
TA (g/l) 6.4
Alc.(%vol) 14

DESCRIPTION:
After crushing and de-stemming the Shiraz fruit was inoculated with a selected yeast strain and fermented in small 10 tonne static fermenters. The traditional methods of rack and return and pumping over were employed during fermentation to optimise colour, flavour and tannin extraction from the fermenting must. Just prior to completion of primary fermentation the must was pressed in to 20% new and 80% one and two year old French oak for completion of fermentation. Following this the wine was pumped out to tank and inoculated for MLF and then returned to barrel. The wine then spent 20 months maturing in these barriques prior to blending and bottling.
wine Sandalford Prendiville Reserve Cabernet Sauvignon
DESCRIPTION:
After crushing and de-stemming the Cabernet fruit was inoculated with a selected yeast strain and fermented in small 10 tonne static fermenters. The traditional methods of rack and return and pumping over were employed during fermentation to optimise colour, flavour and tannin extraction from the fermenting must. Post-ferment the wine was left on skins (maceration) for three to four weeks prior to pressing. The pressings were mixed back with the free-run wine and then inoculated for MLF with selected bacteria. After the completion of MLF the wine was racked and transferred to all new French oak. On completion of 12 months barrel maturation the best 40 barriques were put aside for Prendiville with the balance going to Estate Reserve Cabernet Sauvignon. At the end of barrel maturation the Prendiville was blended, fined and given minimal filtration prior to bottling. Each bottle is individually numbered and comes in a lay-down prestige six-pack.
TASTING NOTES:

COLOUR
Dark cherry with an unmistakable magenta hue.

NOSE
In what is atypical for Margaret River this wine has almost a floral nose reminiscent of perfumed violets. The hallmark Cabernet character of blackcurrant is certainly present as is the cedary and wet forest floor notes derived from both fruit and French oak.

PALATE
In days of yore this would have been classified as a fine Claret, such is the elegance and style of this wine. The flavours are of cassis with some rosemary and bay herb characteristics. The oak is beautifully integrated lending cigar box, camphor and chocolate nuances whilst the mouthfeel is one of balance. The finish is soft and long with velvet-like tannins filling in a sense what is a medium bodied wine. Whilst a remarkable wine now, the Prendiville is certainly a wine which will benefit from careful cellar maturation for 15 years or more. A harmless deposit may form in the bottle during this time and decanting is recommended prior to serving.

WINE ANALYSIS:
Alcohol 14.8%
Residual Sugar 1.2g/l
Acidity 0.51g/l
pH 3.42

wine Sandalford Prendiville Reserve Shiraz
TASTING NOTES:

COLOUR
Dark cherry with an unmistakable magenta hue.

NOSE
In what is atypical for Margaret River this wine has classic mulberry and blackberry notes intertwined with sumptuous vanillin oak and spicy elements.

PALATE
There is an immediate wash of sweet brambly fruit flavours in the mouth perfectly weighted with silk-like tannins and balancing acidity. The oak nuances are well balanced in respect of fruit and the finish is one of elegance and structure. Whilst a remarkable wine now, the Prendiville is certainly a wine, which will benefit from careful cellar maturation for 15 years or more. A harmless deposit may form in the bottle during this time and decanting is recommended prior to serving.

WINE ANALYSIS:
Alcohol 14.0%
Residual Sugar 1.9g/l
TA 6.20g/l
pH 3.52

DESCRIPTION:
After crushing and de-stemming the Shiraz must was inoculated with a selected yeast strain and fermented in a small 10 tonne stainless steel static fermenter. The traditional methods of rack and return and pumping over were employed during fermentation to optimise colour, flavour and tannin extraction. The wine finished fermentation in new Burgundian coopered French oak barriques. After the completion of MLF the wine was racked to stainless steel, ameliorated and then transferred back to the same new French oak. On completion of 12 months barrel maturation the best 10 barriques were put aside for this inaugural release of the Prendiville Shiraz.
wine Sandalford Sandelera
DESCRIPTION:
Sandalera is a dessert fortified wine. Tawny coloured, it has a complex nose rich in malty toffee aromas of great intensity. It tastes sweet, luscious and concentrated yet not heavy,rather like a mouthful of dates, toffee and roasted nuts.
 
Jackaroo Chardonnay
Green-gold hues with melon, peach and citrus aromas. It has a rich mouth filling complexity, showing length and lingering tropical freshness.
Jackaroo Shiraz
Smooth blend of rich berry fruit flavours and well integrated velvet tannins. Enjoy this full bodied shiraz with tomato based pastas, barbecued steak or roasted red meats.