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Pressed straight off the skins, and separated free run and pressings juice to treat separately. Juice settled and racked keeping a small amount of solids and cool fermentation initiated in 100% stainless steel using several different selections of wine yeasts. Post ferment different parcels of wine were kept on yeast lees and stirred. Stirring ceasing when desired complexity and palate weight was achieved, then left to settle. The different parcels were then blended; the wine then stabilised, clarified and filtered prior to bottling.
Vineyard parcels were harvested at ripe levels and the vines machine harvested at night in cooler conditions to retain fruit freshness. Selected yeasts were chosen to enhance aromas and ensure fruity esters in the wine. The wine is fermented exclusively in stainless steel in small parcels at a low temperature to preserve fruit aromatics and flavours. Once fermented, the parcels are then blended together in a manner that creates the distinctive aromatic profile and palate structure of Amberley Chenin Blanc.
Located in the northern part of Margaret River, where ocean breezes create a unique climate, Amberley produces wines with elegant flavours, structure and balance.
Dark crimson red with a scarlet hue, aromas of blackcurrant and mulberry spice are complemented by hints of classic Margaret River dried herbs and bay leaf. A rich, supple red wine displaying flavours of cassis and mulberry fruit with an underlying sweet oak spice. The palate is beautifully rounded with fine, powdery tannins.
Brilliant and bright, the wine is pale straw in colour with green tinges. Highly aromatic, the nose displays the classic characteristics of cut grass, lime leaf and lemongrass.
Premium parcels of Semillon and Sauvignon Blanc were selected From Amberley Estate vineyards in Margaret River and machine harvested in the cool of night to maximise fruit freshness. Gentle handling in the winery ensured the bright, vibrant fruit flavours were retained.