2007 Estate Cabernet Sauvignon |
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Varietal: |
95% Cabernet Sauvignon, 2% Merlot, 2% Caberent Franc,1% Malbec |
Region: |
Margaret River, Western Australia |
Vintage: |
2007 |
Tasting Notes
Winemaker's Notes
The 2007 vintage was the earliest vintage on record for Margaret River being only 9 months after the challenging & late 2006 vintage.
Viticulture & Vinification
Spring got off to an early start, which brought forward all phenological stages & the warm dry conditions continued through to ripening. We experienced a small heat wave in early March, which caused considerable stress to younger irrigated vineyards but didn’t faze our old dry grown vines. Baume levels spiked during the hot weather, however patience prevailed and baume levels returned back down to manageable levels after a week or so. This extra hang time was vital for proper flavour ripeness in the Cabernet Sauvignon.
TECHNICAL DATA
Oak 50% new French oak for 18 months
Method Fruit de-stemmed & chilled into open fermenters, with cold soak for up to five days, followed by plunging or pumping over 1-2 times a day for extraction, once fermentation had commenced. Must spent 14-21 days on skins
Picking Date 11th to 29th March, hand picked in small batches
Yield 6.4 t/Ha Baumé 12.8 to 13.5 Be°
Trellis Scott Henry
Alcohol 13.8 %
Ferment Natural & innoculated
pH 3.62
MLF In barrel
TA 5.7 g/L
Production 770 cases
Released February 2010
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2005 Estate Shiraz |
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Varietal: |
100% Estate Shiraz |
Region: |
Margaret River, Western Australia |
Vintage: |
2005 |
Tasting Notes
The inviting nose offers aromas of blackberry, mulberry, black cherry and raspberry along with dark spices, cherry blossom and mocha vanillin oak. The palate is medium bodied, silky smooth with abundant berry fruit, liquorice and spice notes. The vanillin oak is seamlessly integrated and the fruit framed by the finest of tannins. This wine has a terrific cellaring potential of 10 plus years, with optimum drinking from 2008 to 2012.
Winemaker's Notes
The 2005 vintage was a fine vintage for reds in Margaret River. The summer was warm, but not hot, and during harvest the days were sunny & the nights cool. This pattern of weather contributes to good flavour development in the grapes & good retention of the flavour during picking.
Viticulture & Vinification
The Shiraz grapes enjoyed the long mild slow ripening conditions of an “Indian Summer” throughout March and April to obtain optimal ripeness. The oak selection for this wine is constantly being fine-tuned. In 2005 we went with 100% French oak, reduced the new portion from 50% to 40% and started using hogsheads in the barrel mix as well, so as not to over oak this elegant, medium-bodied style of Shiraz.
TECHNICAL DATA
Oak Malo in barrel, 40% New French (hogsheads & barriques) for 18 months
Picking Date Hand-picked from 28 March to 18 April 2005
Yield 5.30t/Ha
Baumé 13.5 to 14.2 Be°
Trellis VSP
Production 325 cases
pH 3.59
TA 6.0 g/L
Alcohol: 14.5% vol.
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2008 Estate Chardonnay |
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Varietal: |
100% Chardonnay |
Region: |
Margaret River, Western Australia |
Vintage: |
2008 |
Tasting Notes
The nose offers an enticing array of stone fruit such as peach and nectarine along with melon. More complex characters of flint, nut meal, honey and spicy vanilla are derived from maturation in French oak barrels on yeast lees. The juicy palate is finely structured with a great depth of fleshy fruit, mealy complexity with everything else in balance with terrific cellaring potential of up to 10 years
Winemaker's Notes
The 2008 vintage for Chardonnay was warmer just before harvest compared to the cooler start of vintage in 2007. This warmer weather has resulted in slightly higher baumé levels at harvest without sacrificing the range of fruit flavours we desire with the resulting wine being more fruit forward and expressive as a younger wine. These warmer conditions also meant no malo lactic was required to ameliorate the acidity and aging on lees was reduced by 6 weeks.
TECHNICAL DATA
Variety Chardonnay 100%
Region Margaret River, Estate grown
Oak Whole bunch pressed to barrel, 45% new French
Months in Oak 9 months on yeast lees with bâtonnage for 2 month
Picking Date 19 to 26th February, hand picked
Yield 5.25 t/Ha
Baumé 12.9 to 13.6 Be °
Trellis VSP & Scott Henry
Alcohol 14 %
Yeast Neutral & natural
Ferment Natural & innoculated
pH 3.28
MLF 0%
TA 6.5 g/L
RS 1.6 g/L
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2008 Estate Semillon |
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Varietal: |
100% Estate Semillon |
Region: |
Margaret River, Western Australia |
Vintage: |
2008 |
Tasting Notes
Pale green in colour, fruit characters of lemon, pear, green apple, white nectarine combine with more complex characters of lemon brulée , mineral, oatmeal and lemon grass from the natural yeast component and lees stirring while the barrel fermentation characters show as a smoky, toasty vanillin combo. The fine structured palate has a smooth creamy texture from maturation on yeast lees brought in check by spicy savoury oak and mouth watering citrus fresh acidity. This style of wine is best served slightly chilled with your favourite seafood (a great alternative to Chardonnay). With careful cellaring the 08 Juniper Semillon has a medium term cellaring of 8 about years.
Winemaker's Notes
Margaret River Semillon is very distinctive and at Juniper Estate we are aiming to produce a fine elegant complex wine with medium term cellaring potential from this wonderful variety. Barrel fermentation and maturation on yeast lees is used to build texture and structure along with a touch of smoky complexity without dominating the fruit characters and maintaining elegance in the wine.
Viticulture & Winemaking
Variety Semillon 100% (planted 1984)
Region Margaret River, Estate grown
Oak 30% new French, 100% barrel ferment
Months in Oak 10 months on yeast lees with some stirring post ferment
Picking Date 5th March, hand picked
Yield 8.5 t/Ha
Baumé 11.7 Be°
Trellis VSP
Alcohol 13.5 %
Yeast Neutral & natural
Ferment barrel
pH 3.30
MLF 0 %
TA 6.4 g/L
RS 0.9 g/L
Production 195 cases
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2007 Cane Cut Reisling (375ml) |
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Varietal: |
100% Estate Riesling |
Region: |
Wilyabrup, Margaret River |
Vintage: |
2007 |
Golden straw in colour, the 2007 Cane Cut Riesling shows intense lime marmalade, quince paste, pear, cream honey and scorched almond on the nose. The palate is lusciously sweet with an array of citrus fruit characters all brought into balance with crisp acidity and a lingering finish. Enjoy now and over the next 5 -8 years.
Winemaker's Notes
The raisin like grapes were de-stemmed and crushed into the press where they were re-hydrated in the small amount of juice produced. The following day they were pressed to extract the nectar like juice. After settling, the juice was fermented in a stainless steel tank to approximately half the original sugar level. The wine was settled and put into oak barrels to mature until bottling in February 2007.
Viticulture & Vinification
Made from the old Estate riesling vines, the fruit bearing canes were cut when the flavours in the grapes were at their optimum. The grapes were then left out hanging on the vines to dehydrate, thus concentrating the sugar, acid and flavour.
TECHNICAL DATA
Alcohol: 10.5
PH: 3.21
TA: 8.6 g/L
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2006 Crossing Shiraz |
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Varietal: |
100% Shiraz |
Region: |
Margaret River, Western Australia |
Vintage: |
2006 |
The wine is a deep purple/red in hue while the nose shows a heady mix of raspberry, blackberry, and red & black cherry, complemented by a hint of white pepper & vanillin oak characters. The medium-bodied palate is smooth with a velvety texture, juicy berry fruit with a healthy dash of spice, red liquorice & biscuity oak characters.
Winemaker's Notes
The mild to warm weather during the 2005 vintage allowed full ripening of the Shiraz grapes even though we experienced a rain event at the end of March, which caused some concern. However, with sound viticultural & winemaking practices, the resulting wine is a worthy addition to the dining table. We make Juniper Crossing Shiraz in a style that may be enjoyed upon release, but will also benefit from at least 5 years cellaring from date of release.
Viticulture & Vinification
The Shiraz fruit for this wine was harvested at the end of March with 52% from our young Estate Shiraz vines & contract growers in the Margaret River region while the remaining 48% was from your old Estate vines planted in 1973. Picking commenced on 28th March & the last batch came in on 19th April. The Baume range was between13.0 - 14.2.
The grapes were de-stemmed prior to being pumped to the fermentation tank where the must was inoculated with yeast and fermentation began. The wine was pumped over twice a day for extraction of colour and tannin with an average time on skins of about 14 days. The batches were blended after malo-lactic fermentation and matured for a minimum of 12 months in oak of which 15% was new French. Bottled in February 2007. Released November 2007.
TECHNICAL DATA
Alcohol: 13.9%
PH: 3.61
TA: 5.7g/L g/L
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2007 Crossing Tempranillo |
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Varietal: |
100% Tempranillo |
Region: |
Margaret River, Western Australia |
Vintage: |
2007 |
Tasting Notes
The nose offers an enticing ar ray of stone fruit such as peach and nectarine along with melon. More complex characters of flint, nut meal, honey and spicy vanilla are derived from maturation in French oak barrels on yeast lees. The palate is finely structured with a great depth of fleshy fruit, focused mineral like acidity and everything else in balance with terrific cellaring potential of at least 10 years.
Winemaker's Notes
Black/purple in colour, this first ever Juniper Tempranillo is bursting with plum, black cherry, blueberry & prune flavours along with cola & a hint of dried herbs. The palate is big in fruit flavour & backed up by characteristic firm fine tannins, but the finish is all juicy fruit & lingering liquorice. The tannins will soften with time, but it is a great hearty drink now.
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2008 Crossing Rose |
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Varietal: |
Cabernet (50%) Shiraz (30%) Merlot (20%) |
Region: |
Margaret River, Western Australia |
Vintage: |
2008 |
Tasting Notes
This is a fresh, lively, enticing wine, showing a brilliant strawberry colour. The nose exhibits lifted fruit characters of raspberry, red cherry & red currant along with spice & dried herbs. The fine palate is soft, juicy and full, with ripe berry, spice and red liquorice flavours, while the finish is fresh, savoury, crisp and dry. Best served chilled, the wine may be enjoyed on its own or matched with a wide range of foods from Mediterranean to spicy Asian styles.
Winemaker's Notes
The 2008 vintage produced excellent quality grapes, but yields were modest. The summer was warm, but not hot, and during harvest the days were sunny & the nights cool. This contributes to good flavour development in the grapes & good retention of flavour during picking. Margaret River produces very attractive Rosé wines, and when bottled under screw cap closures, they will drink well for at least 2 years.
Viticulture & Vinification
The grapes for this wine were de-stemmed, chilled & gently pumped into tanks before the juice was drained off the red grape skins after 12 to 24 hours soaking, once the desired colour and flavour was achieved. This process of draining the juice off is called “ saignée ”, (the French word for bleeding). The juice was cold settled before being inoculated with yeast and the ferment was kept cold (12° C) to maintain the bright berry fruit characters. The wine is a blend of 50% Cabernet Sauvignon, 30% Shiraz & 20% Merlot.
TECHNICAL DATA
Alcohol: 13.5
PH: 3.36
TA: 5.5 g/L
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2006 Crossing Cabernet Merlot |
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Varietal: |
80% Cabernet Sauvignon & 20% Merlot |
Region: |
Margaret River, Western Australia |
Vintage: |
2005 |
Tasting Notes
Bright purple/red in colour, this wine shows fruit characteristics of red cherry, raspberry, blackcurrant and blueberry along with hints of spice, mocha and toasty vanillin oak. The palate is silky smooth with a decent depth of juicy berry fruit with soft oak influences and balanced with long fine tannins and a crisp clean finish.
Winemaker's Notes
The 2006 vintage was the coolest on record, which resulted in picking being delayed by almost a month. The flavours and sugars developed quite slowly in the Cabernet Sauvignon and Merlot grapes while we prayed it would not rain on them. Our prayers were answered along with some less divine intervention of leaf plucking and crop reduction. We were rewarded with grapes showing a good range of flavours for the cool conditions at lower than normal sugar levels, resulting in finer wines with slightly lower alcohols. The Juniper Crossing Cabernet Sauvignon Merlot is made in a style for immediate drinking pleasure, but has at least 5 years cellaring potential.
VIiticulture & Vinification
Grapes for the Juniper Crossing Cabernet Sauvignon Merlot were sourced from contract growers in the Margaret River region along with 37% from the Estate vines planted in 1973 as no Juniper Estate Cabernet Sauvignon was produced in 2006. The grapes were picked in mid April through to early May with a baume range of 12.4 to 13.6.
The grapes were de-stemmed prior to being pumped to the fermentation tanks where the must was inoculated with yeast and fermentation began. The wine was pumped over twice a day for extraction of colour and tannin. The batches were blended after malo-lactic fermentation with a resulting blend of 78% cabernet and 22% merlot. The blend was matured for a minimum of 12 months in French oak of which 15% was new. Bottled in late 2007.
Technical Data
Alcohol: 13.5
PH: 3.60
TA: 6.2 g/L
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2007 Crossing Chardonnay |
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Varietal: |
100% Chardonnay |
Region: |
Margaret River, Western Australia |
Vintage: |
2007 |
Tasting Notes
Light straw in colour, this 2007 Chardonnay has an attractive nose showing fruit characters of white peach & nectarine, melon and citrus along with floral and flint notes plus spice and vanilla biscuit characters from the oak. The palate is creamy smooth and long with a succulent fleshy fruit texture, finely structured and finishing crisp and clean with mineral like acidity.
Winemaker's Notes
The 2007 vintage was one of the earliest on record with harvest dates 2 – 3 weeks earlier than what we call the norm. Even though vintage was early, it was not due to excessively warm weather in summer, it was due more to a warmer spring, which brought everything forward. The flavours and sugars developed reasonably quickly in the Chardonnay grapes so there was plenty of natural acidity in the berries at harvest. These conditions led to the development of a good array of flavours from citrus to ripe stone fruit. With correct cellaring the wine will drink well for at least 5 years.
Viticulture & Vinification
Grapes for the Juniper Crossing Chardonnay were sourced from the Higher Plane Vineyard and contract growers in the Wilyabrup area of Margaret River.
After destemming and pressing the grapes, the chardonnay juice was fermented and matured in oak barriques for 10 months of which 10% was new French and European oak. There was no malo-lactic fermentation in this wine as the balance was perfect. Bottled in February 2008.
TECHNICAL DATA
Variety Chardonnay 100%
Gin Gin (Mendoza) & clone 5
Region Margaret River
Oak: 100% Barrel fermented, 10% new French & European barriques and hogsheads
Months in Oak:10
Picking Date: 9 to 25th February - machine & hand picked
Yield: 6.5 to 8.0 t/Ha
Baumé: 12.0 to 13.5 Be °
Trellis: VSP
Alcohol: 13.5 %
Yeast:CY 3079, D 47
MLF: 0%
pH: 3.30
TA: 6.4 g/L
RS: 0.9 g/L
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2007 Crossing Merlot |
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Varietal: |
100% Merlot |
Region: |
Margaret River, Western Australia |
Vintage: |
2007 |
Tasting Notes
Dark crimson red in colour, this wine shows fruit characteristics on nose of black cherry, blackcurrant, raspberry, licorice, anise, mint chocolate and mocha vanillin oak. The palate is creamy smooth with a velvety texture, juicy berry fruit and spice flavours along with toasty vanillin oak and balanced fine tannins and a long finish
Winemaker's Notes
The 2007 vintage was a terrific one with plenty of sunshine for close to perfect autumn ripening. There was no problem getting the Merlot grapes flavour and tannin ripe with balanced crops and canopies.
Viticulture & Vinification
Grapes for the Juniper Crossing Merlot were sourced from our Estate grown grapes and supplemented with grapes from a contract grower in the Margaret River region. The grapes were picked from mid to late March with a Baume range of 13.0 to 14.0.
The grapes were de-stemmed prior to chilling and pumped to a fermentation tank where the must was cold soaked for about 5 days before inoculation with yeast. The wine was pumped over twice a day for extraction of colour and tannin and pressed out skins around 0 Be. After pressing the wine was racked into barrels to undergo malo lactic fermentation where it continued to mature for about 15 months in a mix of French and American oak of which 15% was new. Bottled in January 2009.
Technical Data
Alcohol: 14%
PH: 3.64
TA: 6.4 g/L
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2008 Crossing Semillon Sauvignon Blanc |
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Varietal: |
Semillon (65%) Sauvignon Blanc (35%) |
Region: |
Margaret River, Western Australia |
Vintage: |
2008 |
Tasting Notes
Light straw in colour while the nose shows an inviting ar ray of fruit characters including passionfruit, melon, banana, guava, citrus and dried mixed herbs. The palate is smooth, slippery and finely structured, full of fresh juicy fruit flavours with a refreshing clean finish.
Winemaker's Notes
The 2008 vintage produced excellent quality grapes and was about a week earlier than normal, although not as early as 2007. The summer was warm, but not hot, and during harvest the days were sunny & the nights cool. As temperatures were not excessive, ripening was pretty even resulting in natural acidity and good development of flavours . This blend is synonymous with Margaret River where it excels, and under the screw cap closure the wine will drink well for at least 2 years.
Viticulture & Vinification
The grapes for this wine were sourced from contract grape growers in the Margaret River region. The grapes were both hand picked and machine harvested with a Baume range between 11.4 – 12.6 Be°. The fruit was de-stemmed, chilled & gently pressed with minimal rotation of the press to reduce phenolic pick up.
Approximately 10% of the Semillon was fermented in new French oak barrels and left on lees for 3 months to help flesh out the palate and add weight. The balance was cold fermented in stainless steel tanks with a range of yeast suited for these varieties, which enhance their natural fruit flavours. Lees stirring in tank was employed to further enhance the wine’s mid palate texture. The wine is a blend of 65% Semillon and 35% Sauvignon Blanc.
TECHNICAL DATA
Alcohol: 13.0%
PH: 3.27
TA: 6.0 g/L
RS 2.5g/L
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