Wine Resources International

 The 2005 growing season was ideal for producing Chardonnay grapes of the highest quality. Winter and Spring rainfalls and generally cooler conditions in 2004 produced healthy vines with balanced canopies and good fruit set. January and February temperatures were moderate which allowed the grapes to ripen gently, and to slowly accumulate sugars and flavours, whilst retaining natural, balanced acidity. These perfect climatic conditions combined to produce an outstanding vintage capturing the intense varietal character in an ultimately flavoursome and balance wine.

Medium straw yellow colour combining rich citrus blossom and peach aromas An attractive chardonnay with melon and citrus flavours. With a lingering finish this style can be enjoyed on its own or with food.

 After harvest, the grapes were crushed then must chilled with minimal skin contact. The juice was then clarified and fermented with seleted yeast strains at a cool temperature to optimise and retain the freshness and purity of the varietal Verdelho fruit character captured in the vineyard.

This Trinity Cove Verdelho is medium straw colour with aromas of nectarine and tropical fruits. An ideal accompaniment for seafood and light meats. The palate is structured and balance with pleasing acidity, freshness and lingering ripe fruit flavours.

 Good winter rainfall in 2003 produced healthy vines and canopy growth followed by some warm spring weather, which resulted in some early budburst. Summer 2004 was warmer than average due to a heat wave in mid February. This warm period, followed by mild autumn allowed the Shiraz fruit to ripen fully. The relatively mild harvest period, which consisted of warm dry days and cool nights, ensured that fruit was picked at optimum potential.

Vibrant crimson with purple highlights. A wine with attractive wild blackberry, sweet spices and violet aromas with subtle mocha-like oak notes. The palate is of intense dark berry fruit flavours, with layers on anise and spice. Full bodied with strong palate presence. Velvety tannins provide the perfect backbone for expression of concentrated, spicy Shiraz flavours. The wine has great length of flavour, with complex notes of Liquorice,coffee and blackberry evident.

 Individual vineyards were regularly monitored throughout the ripening period, with berry flavour ripeness and sugar/acid balance used as the criteria for determining optimum harvest dates. Parcels of fruit were de-stemmed and crushed into static fermentation vessels and fermented on skins for around seven to ten days at temperatures between 20 to 25C. Gentle pump-over regimes were implemented so as to maximise the extraction of desirable colour and flavour components while maintaining soft tannin structures typical of the Trinity Cove style. Individual parcels were matured separately prior to selection for inclusion in the final blend.

With a bouquet of lifted cassis and ripe mulberries on the nose, complexing notes of leather and vanilla. The palate displays concentrated dark berry and chocolate flavours with subtle cinnamon-like oak nuances, on a framework of soft, fine tannins. Full, rounded palate with excellent persistance of fruit flavours.