MorganField Vineyard produces distinctive cool climate chardonnay, pinot noir and cabernet sauvignon.
2008 Sparkling Cabernet Sauvignon:
NEW RELEASE
2008 Sparkling Cabernet Sauvignon (no photo yet!) @ 30 per bottle or 28 per bottle if purchase minimum half doz.
Unwooded Chardonnay:
The fruit was destemmed and gently pressed to maintain good structure, good acidity and fruity flavours. In order to protect the primary fruit characters, immediately following primary fermentation, the wine was chilled to inhibit malolactic fermentation.
The colour is a vibrant light gold. The bouquet exhibits various aromas of citrus fruits and stone fruits. As this is a fruit driven wine, the palate shows a good acid balance and a lingering finish.
Available vintages:
Unwooded Chardonnay 2008.
Awards:
(2007) Bronze medal 2007 Macedon Ranges Wine Exhibition – 90 point rating – Halliday 2009 Wine Companion
(2005) Bronze Medal - Macedon ranges Wine Exhibition 2006
Chardonnay:
The fruit was destemmed and gently crushed before pressing. The juice was cold settled prior to being transferred to a temperature controlled stainless steel tank to begin fermentation. At 4 Baume the wine was transferred to new and old French oak barrels to complete fermentation and maturation. After 20 months in oak the wine was bottled in November 2006.
The nose has an abundance of stone fruit aromas with an underline of orange citrus characters and a nutty, vanillin complexity. The aromas follow perfectly onto the palate with a lovely citrus acid intensity that is balanced with full ripe melon characters and a long fruity finish typical of a cool climate chardonnay.
Available vintages:
Chardonnay 2005.
Awards:
(2005) 94 point rating – Halliday 2009 Wine Companion
(2005) Silver Medal - Daylesford Wine Show 2006
(2005) Bronze Medal- National Cool Climate Wine Show 2006, Bathurst.
Pinot Noir:
One third of the fruit was whole bunch pressed, the rest destemmed and cold soaked for 5 days to allow for the extraction of flavour and colour using a gentle plunging regime twice daily. Following inoculation, fermentation proceeded and the wine was pressed and transferred to new and old French oak barrels for 20 months. Bottled November 2006.
The nose comes to life with an abundance of cherry and spice that leaps from the glass and then settles down to a wonderful earthiness symbolic of the cool climate variety.
The mid palate shows red berry fruit laced with a hint of cardamom and the finish is long and soft with enough acid to tell you the wine will live for many more years.
Available vintages:
Pinot Noir 2005
Awards:
(2004) Bronze Medal - Macedon ranges Wine Exhibition 2006
Cabernet Sauvignon:
The fruit was destemmed and crushed and a regular plunging regime of ‘the cap’ with the fermenting juice enabled colour extraction. Following inoculation the wine was pressed and transferred to 3 year old French Oak barrels for 23 months. Malo-lactic fermentation enabled the wine to soften, thus giving it a full bodied and elegant structure. Bottled 1st May 2007.
The colour is a deep purple/blackberry hue. The nose is subtlety complex and very varietal with underlying hints of blueberry, mocha and liquorice. The palate is very generous with layer upon layer of rich berry fruit and hearty tannin that glides along the mid palate in to a long fruit driven finish.
Available vintages:
Cabernet Sauvignon 2007
Cabernet Sauvignon 2006
Awards:
(2005) Bronze medal 2007 Macedon Ranges Wine Exhibition
(2004) Longfellows Wine Insurance Trophy
(2004) Gold Medal - Macedon ranges Wine Exhibition 2006