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Wine Names

Wine Names

The stories behind our wines ......

“Methode Cuve” Pinot Noir Rose’ NV Sparkling 

Made from 100% whole bunch pressed Pinot Noir using the tank fermentation process for the secondary fermentation rather than carrying it out in the bottle as per the “Traditionelle” sparkling. The wine is filtered post secondary fermentation and its residual sugar level adjusted, its gas level (CO2) adjusted and filled into bottle before sealing with a crown seal then labeling/packing. “Cuve” means tank in French. “Methode Cuve” sounds a heck of a lot better than Tank Process! We aim to produce a wine that is light pink in colour, has a fine bead and displaying fresh red fruits typical of Pinot Noir – strawberry, cranberry and even a little watermelon. While it is soft and generous upon entry into the mouth the acid and bubbles kick in to provide a clean, dry finish. We label this as non vintage as it allows us to blend wines from more than one vintage to make it. 

“Methode Traditionelle” Chardonnay Pinot / Noir Vintage Sparkling 

Usually 85% Chardonnay and 15% Pinot Noir and is made using the traditional Champagne method of secondary fermentation in bottle, ageing on yeast lees (5 years), riddling the lees, then disgorging (removing the lees) and finally adding the dosage (topping each bottle) prior to closing the bottle again before labeling/packing. We are not permitted to refer to the wine as “Methode Champenoise or Champagne ” as these terms are protected by the EU, but we are allowed to use “Methode Traditionelle”. Our wines usually have around 5 years on lees to develop richness and complexity. The wines are crisp, dry and refreshing displaying citrus/grapefruit, apple and brioche/toast like characters. A terrific aperitif wine and a great match for any shellfish or crustacean.  We label as a vintage wine meaning the fruit all comes from the one vintage. 

"Sirocco" Chardonnay

 “Sirocco” is the surname of a former landowner of  block PJV5 where the fruit for this wine usually comes from. Made from 2 different clones (Dijon 76 & 96), this is possibly our most consistent wine off the vineyard. It is 100% wild yeast fermented in French oak barrels with some grape solids included - approximately 25% of the barrels are new. The wine spends approximately 8-10 months on yeast lees that are stirred regularly to add texture and keep the wine fresh prior to bottling. MLF is not required or desirable in most years. This wine continues to improve in bottle for up 6-10 years. Typical descriptors are white peach/stonefruit, struck match, creamy, hazelnut & cashew. Great with something like blue swimmer crab linguine.

"Separe" Gruner Veltliner

 “Separe”  is the French word for separate, referring to the fact that the fruit is coming from two quite separate blocks. A native of Austria, Gruner Veltliner makes a delightful crisp, dry white wine similar stylistically to the dry Riesling we make here in Australia. It is usually around 12% alc and less than 5 g/L Residual sweetness. Gruner is often described as having white pepper characters similar to the peppery salad leaf rocket. It can also be quite earthy. We ferment in stainless steel and bottle the wine early to protect its varietal freshness. A great partner with any sort of seafood or white meats such as poultry and pork.

"Buerre Bosc" Pinot Gris

 “Buerre Bosc” is the variety of pear that was perhaps planted on block PJV1 where traditionally most of the fruit for this wine has come from. Our style is probably mid way between the Northern Italian Pinot Grigio style and the fatter, sweeter style of Alsace in France. It is usually somewhere around 13.0% alc/vol and with a residual sweetness of around 5.0g/L. Again approx 5% is usually barrel fermented in older French oak to add texture and complexity. Typical aromas/flavours are red apple, nashi pear and stonefruit. Wet pebbles is also a good descriptor. Great with any Asian style food as it can cope with a bit of chili.

"Descente" Sauvignon Blanc

 “Descente” is the French word for descent, referring to the steep slopes on the P&J vineyard. We try not to make this wine too much “in your face” preferring a more restrained style. Ours is a dry at < 3 g/L sugar. A small component (approx 5%) is barrel fermented in older French oak with the majority of the wine fermented in stainless steel. Our wine is best described as crisp & fresh and in most years displays fruit characters such as guava and passionfruit and also shows snow pea, citrus and nettle – like characters at times. Terrific with something like fresh steamed asparagus or grilled sardines.

 "The Bleedings" Pinot Noir Rose

This is the wine we make from the lightly pigmented juice we “bleed off” from the freshly crushed fruit when making the Pinot Noir red wines. This helps to concentrate the colour of the red wine and as a result makes our Rose’ at the same time. It is wild yeast fermented in older French barrels and quite a bit drier than most rose styles. It spends a few months in barrel before bottling which adds a little complexity and texture to the strawberry and red cherry fruit flavours. A friend once described this wine as “rose’ for grown-ups”. Try well chilled with a salumi plate, pate or a terrine.

 "Vue Du Nord" Pinot Noir

“Vue du Nord” is French for Northern view. Most of our best blocks of Pinot face to the North or North east and these tend to go into this wine (PJV2, PJV3, PJV5 , PJV4 & JJV4). Typically made from four different clones (MV6, 114, 115 & 777) the fruit is wild yeast fermented in small open vats with various levels of whole bunches being included in the ferment. Post pressing the wine spends 10-12 months in French 228L barrels on its yeast lees prior to racking and blending. The result is a wine of elegance and delicacy displaying dark cherry and strawberry fruit plus some perfumed “foresty/stemmy “ notes from the whole bunches. Goes well with washed rind cheese, duck/quail and pork.   

 "W.J.J. Joyce Reserve Pinot Noir

Named after William (Bill) James Joyce. Made only in exceptional years this is a selection of some of the best barrels from the vintage. Usually a little deeper in colour, richer in flavor and has a higher new oak percentage than our other Pinots. As with most of our Pinot Noirs it is 100% wild yeast fermented in small open vats with some whole bunches to add perfume and complexity. Matured in 228L French oak barrels for 10 -12 months approx 50% of which are new. Designed to offer medium to longer term cellaring – 10+ years - this wine will stand up to more robust dishes like roasted beef, venison, lamb and of course duck.