Wyndham Estate Wines
For more than 170 years Wyndham Estate has set the benchmark for quality
Australian wines, proudly wearing the title of "industry pioneer"
responsible for launching Australian wines onto the world stage. English
immigrant George Wyndham began this most important page in Australia's
winemaking history in 1830 when he planted his first vineyard at Dalwood,
along the banks of the Hunter River, in New South Wales. Seven years
later Dalwood Wines, as it was then known, released its first vintage
to rave reviews and by the mid-1800s was exporting to England and India.
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:Wyndham Estate
George Wyndham led the way in promoting the fledging Australian wine
industry, showing Dalwood Wines in the Great Expositions of Europe and
the USA. The Hunter Valley wines quickly bagged a swag of international
medals and in the process earned the Australian wine industry a reputation
for high standards and exceptional quality. To honour George Wyndham's
memorable achievements, Dalwood Wines was renamed Wyndham Estate in
1970 - one hundred years after George Wyndham's death.
Today Wyndham Estate is renowned for much more than its wines. The
original Dalwood vineyard has become a favourite tourist destination
in the Hunter Valley, with its combination of fine food and entertainment
to complement its popular wines. It houses a 400-seat restaurant and
function facility, while the historic cellar door, open fermenters and
100-year-old operational basket press ensure guests enjoy the traditional
winery experience.
Winemaking
The Wyndham Estate winemaking team of Sam Kurtz, Tony Hooper & Andrew
Miller, along with our viticulturists are passionate about scouring
Australia for the best quality grapes to make Wyndham Estate’s
range of award winning wines.
Every year in the months preceding and throughout vintage our winemaking
team travel over hundreds of kilometres to closely monitor a selection
of premium vineyards situated in various winegrowing regions throughout
South Eastern Australia. The team inspect these vineyards and taste
the grapes at different stages of ripeness in order to ensure that they
are harvested when the optimum flavour and acid balance is reached.
When they are not in the vineyard they can be found in the winery tasting
ferments, assessing wines in barrel, evaluating wines being matured
in bottle for release, or experimenting with new wine and oak combinations.
Sam, Tony & Andrew are charged with ensuring that Wyndham Estate
remains at the forefront of Australia’s wine industry.
WYNDHAM ESTATE - Bin 222 Chardonnay 2005
ABV: 13%
Colour: Vibrant green straw colour.
Bouquet: Fresh ripe melon citrus fruit aromas mingled with well-integrated
vanilla toast oak and malo-lactic fermentation complexity.
Palate: Rich and ripe in flavour yet fresh and crisp in texture, the
palate shows creamy yeast softness supporting the melon and white peach
fruit characters. Complex and generous displaying the rich but soft
fruit flavours of Australian Chardonnay balanced with integrated oak.
This wine is ideal for current enjoyment or short to medium term cellaring.
Vinification and Maturation: The fruit was harvested at night, while
temperatures were low, to preserve the fresh fruit flavours. During
fermentation, a variety of techniques were employed to build complexity
and texture into the finished wine, These included yeast lees contact,
oak maturation and malolactic fermentation. The use of free run juice
only, has produced a wine with a rich, yet soft palate, while extended
lees contact has contributed a creamy mouthfeel.
Food Matching: This is a versatile wine that will complement a variety
of chicken and seafood dishes.
On Special Offer - Was £7.80 - Now £6.81
WYNDHAM ESTATE - Bin 444 Cabernet Sauvignon 2004
ABV: 14.4%
Colour: Deep crimson red with vibrant purple hues.
Bouquet: Distinctive ripe blackcurrant, plum and capsicum aromas supported
by a subtle savoury and spicy oak background.
Palate: Medium to full bodied in style with ripe blackcurrant and plum
Cabernet flavours combined with delicate chocolate /smoky oak. Grape
and oak tannins are harmonised to provide a lingering, but soft, structured
finish.
Vinification and Maturation: Rigorous assessment of vineyards is essential
to identify the fruit style suitable for Wyndham Estate BIN 444 Cabernet
Sauvignon. Prior to harvest, careful monitoring of the selected vineyards
was undertaken by the winemakers to assess flavour development and sugar
accumulation. The decision to harvest was based on flavour intensity
and varietal character. The fruit was de-stemmed and crushed to both
static and rotary fermenting vessels and inoculated with wine yeast.
The temperature range of fermentation was maintained between 20°C
and 28°C for periods of 10 to 15 days. The static fermenters were
pumped over twice every 24hours to irrigate the grape skin cap, thus
liberating fruit flavour and balanced tannins. Rotation cycles were
specifically scheduled in rotary fermenters to maximise fruit concentration
and palate weight without extractive bitterness. The free run wine was
kept separate from the pressing win e. Upon clarification, selected
pressing wines were blended back into the free run wines to ensure generosity
of mouthfeel and provide a supportive tannin structure. Selected cabernet
sauvignon parcels were matured in a selection of new and old French
and American hogsheads for 14 months prior to blending, stabilising
and filtration.
Food Matching: A medium to full bodied wine to be savoured now with
a variety of red meat or pasta dishes, or cellared to allow further
development.
On Special Offer - Was £7.80 - Now £6.81
WYNDHAM ESTATE - Bin 555 Shiraz 2006
ABV: 13%
Colour: Deep crimson red with vibrant purple hues.
Bouquet: Intense plum, blackberry and spicy fruit aromas complexed by
subtle vanillin oak.
Palate: A rich, full bodied wine showing powerful berry fruit flavours;
plums, dark cherries with lifted spice characters. The wine is soft
and generous on the mid palate, with fine tannins and balanced with
subtle oak nuances, all of which contribute to a finish of good persistence.
Vinification and Maturation: High quality Shiraz parcels exhibiting
varietal fruit flavour were selected from extensive vineyard searching
by our winemaking team. The fruit was sourced predominantly from South
Australian wine districts. Seasonal conditions enabled our Shiraz grapes
to reach full maturity. This has enabled the winemakers to produce a
range of rich, round and generous base wines with great depth of flavour
and soft balanced tannins. Fermentation took place over 10 – 12
days in a combination of static and rotary fermenters. Attention to
cap management regime and temperature control has maintained the Wyndham
Estate BIN 555 Shiraz characteristics of softness and generous flavour
coupled with great drinkability. A selection of predominantly American
oak hogsheads was used for the maturation of selected wine parcels for
a period of 12 months prior to blending and bottling.
Food Matching: BIN 555 will reward medium term cellaring and complement
most red meats, game and cheeses.
On Special Offer - Was £7.80 - Now £6.81
WYNDHAM ESTATE - Bin 555 Sparkling Shiraz NV
ABV: 13.5%
Colour: Medium crimson red with purple hues.
Bouquet: Rich berry fruit with lifted Shiraz spice. Subtle yeast complexity
and light vanillin oak are evident.
Palate: Medium to full weight with soft tannins and a fine persistent
mousse.
Vinification and Maturation: Selected parcels of full flavoured Shiraz
are utilised from our premium vineyards. Light oak maturation, subtle
yeast contact and secondary fermentation ensure that a balanced and
well integrated sparkling wine is produced.
Food Matching: The perfect match for any celebration or as an accompaniment
to richer meat and game dishes and chocolate desserts.
On Special Offer - Was £8.65 - Now £7.56
WYNDHAM ESTATE - Bin 777 Semillon, Sauvignon Blanc 2004
ABV: 13%
Colour: Bright lemon straw with vibrant green hues.
Bouquet: Fresh lemon grass and tropical passionfruit lift.
Palate: Lively, refreshing flavours of lemongrass and tropical fruit
provide a full and lingering finish balanced by a crisp acidity that
is the hallmark of this style. Freshness, fruit depth and vitality are
the keynotes of this distinctive Wyndham Estate style. It is ideal consumed
young when the vibrant intensity of flavour is at its best.
Vinification and Maturation: Our winemakers closely monitored the Semillon
and Sauvignon Blanc vineyards during the ripening period, tasting individual
blocks to select those displaying the intense lemon-citrus and tropical
fruit flavours we sought for this wine. Night harvested, separately
the two varieties were kept separate and crushed, must chilled to below
10 degrees Celsius and drained quickly with gentle pressing. Fermentation
at cool temperatures with selected yeast strains was followed by early
clarification, blending and bottling to preserve freshness.
Food Matching: Enjoy with fresh seafood, poultry and summer salads.
On Special Offer - Was £7.80 - Now £6.81
WYNDHAM ESTATE - Bin 888 Cabernet Sauvignon/Merlot 2003
ABV: 13%
Colour: Mid to deep crimson with vibrant hues.
Bouquet: Fresh blackberry and plum spice complexed with subtle vanilla
oak.
Palate: Red berries and black cherry with nuances of mint and tight
Cabernet Sauvignon tannins blended with ripe fleshy plum from Merlot.
A wine with fruit weight and structure from two classic grape varieties.
Vinification and Maturation: After crushing and destemming, fermentation
with selected wine yeast takes place at temperatures between 20-28C
for 10-14 days. Fermentation management utilises techniques for colour
and tannin extraction, which avoid hard and aggressive characters and
instead promotes the development of rich, complete wines with intense
fruit flavours and integrated tannins. Maturation utilising predominantly
old French oak for 15 months further improves the wine prior to bottling.
Strict assessment and selection at blending guarantees premium quality
in the final blend.
Food Matching: Great with grilled and roasted meat dishes. Also good
for accompanying hard cheeses.
On Special Offer - Was £7.80 - Now £6.81
WYNDHAM ESTATE - Bin 999 Merlot 2004
ABV: 14.5%
Colour: Medium intensity crimson red.
Bouquet: Ripe plum and berry fruit with distinctive spicy Merlot characteristics.
Subtle vanillin oak complements the abundance of fruit flavours.
Palate: Medium bodied with flavoursome berry fruit and plum on the palate
enhanced by soft grape and oak tannins that give balance, length and
structure to the wine. A distinctive Merlot showing ripe fleshy fruit
with a fine and soft palate structure.
Vinification and Maturation: Individual vineyard parcels of grapes were
fermented at 18C–28C in static wide based fermenters or roto-fermenters
for between 10 – 12 days. Regular pump-overs of wine to the skins,
in conjunction with the rack and return technique of the fermenting
wine, liberated vibrant colour and tannins without aggressive extraction.
Upon pressing, clarified pressings wines were returned to the free run
wines. The aim was to produce Merlot wines of distinctive fruit characteristics,
softness, and balanced supple tannins. Selected wines of the final blend
were matured in French and American oak for 10 months prior to final
blending.
Food Matching: This is a versatile wine that will complement a variety
of chicken and seafood dishes.
On Special Offer - Was £7.80 - Now £6.81
WYNDHAM ESTATE - Show Reserve Cabernet Sauvignon/Merlot 2001
ABV: 14.1%
Colour: Deep crimson red.
Bouquet: Ripe currant and blackberry fruit is complexed by subtle leather
bottle development and spicy cedar oak nuances.
Palate: Ripe varietal Cabernet and Merlot berry fruits are complemented
by soft vanillin oak. Firm but fine tannins reflect the quality of this
wine and ensure that it will improve greatly with further bottle maturation.
For best results it is recommended to decant this wine before serving.
Vinification and Maturation: Selected parcels from premium Cabernet
Sauvignon and Merlot vineyards in Padthaway, McLaren Vale and Clare
Valley were harvested at optimum maturity and gently crushed into fermentation
vats. Fermentation took place at moderate temperatures between 20-28°C
for eight to 14 days. Fermentation management techniques were used to
extract flavour, colour and tannin but to avoid hard and aggressive
characters. This resulted in rich and vibrant wines expressing their
true varietal and regional characteristics. Maturation in new and seasoned
French and American oak barriques for 15 months further improved the
wine before bottling. There was strict barrel assessment and selection
at blending to ensure premium quality in the final blend.
Food Matching: This is a versatile wine that will complement a variety
of chicken and sea.
On Special Offer - Was £13.94 - Now £12.18
WYNDHAM ESTATE - Show Reserve Chardonnay 2002
ABV: 13.5%
Colour: Medium straw with vibrant green hues.
Bouquet: Intense ripe peach/melon fruit with creamy yeast and integrated
oak aromas.
Palate: Rich and ripe in flavour yet fresh and crisp in texture, the
palate shows creamy yeast softness supporting the melon and white peach
fruit characters. Complex and generous displaying the rich but soft
fruit flavours of Australian Chardonnay balanced with integrated oak.
This wine is ideal for current enjoyment or short to medium term cellaring.
Vinification and Maturation: Extensive vineyard selection from our premium
Chardonnay sites enabled the selection of the best available fruit.
After crushing and chilling, the juice was cold settled for 36 hours,
then racked to ferment in new and one-year old French oak barrels. A
small percentage of American oak barrels were also used. After fermentation
was completed the wine was left in contact with the yeast lees for 12
months to enhance complexity and flavour. A portion of the wine was
allowed to undergo malo-lactic fermentation to add richness and improve
mouthfeel. The wine underwent at least six months of bottle maturation
prior to release.
Food Matching: White meats, rich seafood or creamy pasta dishes.
On Special Offer - Was £7.80 - Now £6.81
