Tasting Notes:

Sauvignon Blanc
A classic cool area Sauvignon Blanc! The fruit is cold fermented in stainless steel tanks and bottled early to retain freshness and the attractive aromatics of the variety.
As with the best Sauvignon Blancs, the nose represents a delightful combination of grassy aromas and a touch of gun flint. The palate is intense but delicate and its rich fruit flavours are perfectly balanced by the good acidity.
Food: Wonderful as an aperitif wine and to accompany

fish and crustacean dishes.

Chardonnay
This wine made from Chardonnay at Old Kent River is tightly structured, elegant and ideally suited for cellaring for 3-5 years to allow the secondary fruit flavours to develop. Cropping levels are kept low and the fruit picked at about 12.5° Baumé, before it is beginning to become too ripe. The wine is barrel fermented in new and one year old French oak and matured on its lees in that oak for nine months.
The bouquet shows a lovely balance of peach and citrus aromas backed by excellent vanillin oak. The palate contains clean and rich fruit, which is perfectly integrated with the oak, and it finishes long and clean
Food: Pasta, fish, chicken and mild Asian food.

Shiraz
The wines now being made from Shiraz in the Frankland River Region bear a striking resemblance to those of Coté Rotie in the northern Rhone Valley. The yields at Old Kent River are kept to less than 3 tons to the acre to ensure the optimal retention of fruit flavours. The wine is matured in a combination of new and one year old high quality French oak for 15 months.
The nose of the Old Kent River Sharaz exudes delightful white pepper aromas. The rich cool climate fruit on the palate is beautifully balanced by the vanillin oak.
Food: lam, beef and cheese.

Pinot Noir
 Pinot Noir is ideally suited to the cool climate and silty pea gravel soils found in the Frankland River Region. The fruit is picked at 13° - 13.5° Baumé and subjected to traditional Burgundian wine making practices, involving open vat fermentation at about 32°C. The wine is matured for 12-168 months in French oak, of which about 20% is new.

The Pinot Noir at Old Kent River always has the brilliant cherry red colour that characterizes the best wines made from this variety. The lovely fresh and varietal aromas are complemented by subtle charry oak. The palate contains delicate but intense strawberry and cherry fruit flavours and has great persistence. While the Pinot Noir drinks well when young, it has considerable ageing potential, A Reserve Pinot is made in the very best vintages.

Reserve Pinot Noir
From an outstanding vintage, top barrels of Pinot Noir are selected by winemaker Michael Staniford to produce this truly complex cool climate wine. Classic Australian Old Kent River style, showing sweet fruit on the palate suggesting wild berries and red cherry leading to a long clean finish. With finely structured tannine and well integrated cedary, smoky French oak. The winemaker suggests successful cellaring to 12 years.
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