5 Star Winery - James Halliday
This wine is produced by First Creek Wines situated in the Hunter Valley, NSW. The friut for this wine was grown in the Orange wine region of New South wales.
First Creek Wines are rated a 5 star winery by James Halliday, "Outstanding winery capable of producing wines of very high quality, and did so this year". James Halliday Australian Wine Companion.
First Creek Wines are situated in the Hunter Valley, NSW and have been crafting wines of exceptional regional quality since 1996. The talented and highly acclaimed team of Winemakers at First Creek are led by Liz Jackson and Greg Silkman and ensure relentless attention to detail in the winemaking process. First Creek aim to show the great diversity of wine styles from the Hunter Valley as well as examples from other wine regions. First Creek is definitely the wine to have on your table.
Normal Price $25.00
Our Price: $17.80ea
Winemakers Tasting Notes
Colour: Ruby red with purple hues
Bouquet: Lovely aromas of plums and ripe raspberries with a background of dried herbs.
Palate: A classy full bodied cabernet with great depth and flavour. Blackcurrant, cassis and mocha oak add structure, without the gripping tannins often associated with this variety.
Cellaring Potential: This is a robust wine showing the flavour and elegance associated with high quality fruit and with several years cellaring will reward those with the patience and the the willpower to do so.
Suggested Cuisine: Char Grilled,Game & Big Rich Casseroles
Wine Region: Situated on the slopes of Mount Canobolas, with vines growing at an elevation of up to 1100m above sea level, the wine region of Orange is the highest in Australia. The elevation gives the region a distinctly cool climate, which is ideal for the cultivation of varieties such as Cabernet Sauvignon, which require a long, cool growing season to develop an ideal balance of flavour and tannin ripeness.Winemaking: The wine was cold soaked for 4 days for additional colour and tannin extraction. The fruit was fermented in small open fermenters and plunged every 6 hours during the fermentation process. Ten months maturation in a mix of both French and American oak add a smooth background to the intense cassis and spice flavours.