Wines available at the Charles Sturt University Winery Cellar Door

PRICE LIST

 

2008 Limited Release Pinot Noir - Chardonnay (Sparkling - Tumbarumba)

The grapes were grown in Tumbarumba on a range of vineyards. The wine is 60% Pinot Noir, 40% Chardonnay. The cool climate of the Tumbarumba region ensured that the fruit retained natural acidity while developing rich fruit flavours. The 2008 growing season was cool ensuring fruit flavours were protected.

A portion of the Chardonnay was fermented in old French oak puncheons, which has added some nutty complexity and creaminess to the palate, while the Pinot Noir was fermented in stainless steel to retain the fresh fruit flavours. The wine has developed complexity and flavour from extended maturation on yeast lees prior to disgorging by the traditional method. This complexity shows itself as an integrated yeasty, almost biscuity flavour which marries well with the creamy, strawberry and peach fruit characters of the wine.

Independant research supports our belief that the crown seal on this bottle is the most appropriate high quality closure for this premium sparkling wine.

2011 Sauvignon Blanc

The wine was made from premium grapes from the University's vineyard in the cool-climate region of Orange in the Central Tablelands of New South Wales. The vineyard is at an altitude of 900m.

The cool-climate of the Orange region allows for extended ripening and thus optimal flavour development. The 2011 vintage was cool, wet and challenging, necessitating close attention to canopy management and crop level. The crop was thinned post-veraison to allow even ripening. The cool conditions encouraged retention of typical Sauvignon Blanc grassiness and gooseberry characters.

The wine has a lifted grassy, herbal aroma with hints of straw and some nutty character. There is also a subtle clove spice which may be a characteristic of the growing season. The palate shows soft fruit with grassy, citrus flavours. It is a light fresh wine with good length and a crisp acid finish. This will be an ideal aperitif or matched to light lunch foods and salads.

2009 Chardonnay

The wine was predominantly made from grapes grown in the University's vineyards in the Orange region.

The cool-climate of the Orange vineyard allows for extended ripening and thus optimal flavour development, while the warm climate fruit gives riper tropical characters and a fuller palate. While the 2009 growing season was warm, multiple picking dates allowed development of a range of flavour characters while retaining fresh natural acidity.

The wine has a bouquet of green apple and some melon notes; the palate is full and rounded with prominent stone-fruit and grapefruit flavours. To retain fresh fruit flavours, the majority of the wine was fermented in tank under strict temperature control. This was blended with a small portion that had been fermented in French oak puncheons in order to add complexity and weight to the palate. The result is a fresh, fruit-dominant wine with some complexity and a long, clean acid finish.

  • Best Value White Wines in James Halliday's 2011 Wine Companion
  • Bargain of the Week Good Living, SMH, Sept 2011
  • 4 1/2 "glasses" and 93 points in James Halliday's 2011 Wine Companion
  • 2009 James Halliday's Top 100 Wines

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2010 Cellar Reserve Moscato

This is a fresh, fruity style of wine, intended to be consumed early. The Muscat grapes give an aromatic nose showing musk and roses. The stopped ferment technique has resulted in low alcohol and the residual sugar gives a full, rounded palate, though the natural acidity ensures the finish is not cloying.

  • Bronze Medal at 2011 Boutique Wine Awards

2010 Alfresco Bianco

2010 was hot in the Riverina, however the grapes were harvested early to ensure the grapes kept their natural acidity. This is a fresh, fruity style of wine, intended to be consumed early. The nose is tropical and aromatic. The early harvest gives a lower alcohol while the residual sugar gives a full, rounded palate, though the natural acidity ensures the finish is not cloying.

2010 Cellar Reserve Pinot Noir Rose

This wine was made from Pinot Noir grapes grown in the cool-climate region of Tumbarumba in the Snowy Mountains. The wine shows lifted cherry and red berry characters, supported by spicy notes. The palate shows more berry fruit characters, with additional complexity from the cherry and spice. The wine has been fermented to dryness, so that the palate is driven by the racy cool-climate acidity, allowing this wine to complement many foods.

James Halliday's wine tasting note.

Rating: 90 Drink By: 2012

Bright salmon-pink; a fragrant strawberry and spice bouquet is followed by a lively, tangy palate with good length and balance. Quality rose.

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2009 "M" Merlot (Orange)

This wine was made from Merlot grapes grown at the University's vineyard in the cool-climate region of Orange on the tablelands of NSW. The vineyard is 900m above sea level.

While the 2009 vintage was generally warm, there was good rain in spring and early summer. Summer was warm with two weeks of 30 degree temperatures providing a good finish to the growing season. In general the cool-climate of Orange results in grapes showing full flavour without excessive sugar levels. The fruit was picked on the 5th April 2009. Cropping level: 5.4 t/Ha. The block was shoot thinned and bunched thinned during the growing season.

 

The wine has a young mid-red colour with good hue. The nose shows red fruit which combines well with expressive oak character. The palate has a cool, spicy line showing a very good fruit / acid balance demonstrating the cool climate origins of this wine. The tannins are fine but persistent indicating the wine will develop well in the bottle. The tannins and the overall savoury, spicy character combine with the raspberry and blood plum fruit characters suggesting this wine will complement a wide range of foods.

 

??         1 Gold, 1 Trophy 2011 Boutique Wine Awards

Silver, 2011 NSW Wine Awards; Silver 2011 NSW Small Winemakers.

 

2007 Cabernet Sauvignon / Merlot

The majority of the Cabernet Sauvignon was grown in the Hilltops region, with the remainder coming from the University vineyards in Orange. Most of the Merlot was grown in our vineyards in Orange, with a small quantity from our vineyards in Wagga Wagga.

 

The vintage was a very hot and dry year which resulted in very small berries and flavours towards the dark fruit end of the spectrum.  The Orange region was cooler, which has added some complexity, and the softer tannins and natural acid have contributed to the excellent palate structure.

 

The nose has blackcurrant supported by spicy notes.  The palate shows sweet blackcurrant and blackberry flavours underpinned by well-integrated oak and a lingering finish with fine, velvety tannins. We expect the wine to develop in the bottle to 2013+.

 

??         Bronze Medal at 2010 Rutherglen Wine Show

??         Bronze Medal at 2009 Royal Melbourne Wine Show

??         Bronze Medal at 2009 Cowra Wine Show

??         Bronze Medal at 2009 Rutherglen Wine Show

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2005 Limited Release Cabernet Sauvignon / Merlot

The majority of the Cabernet Sauvignon grapes used to make this wine came from the Hilltops region in the Central Ranges area of New South Wales, with a small portion grown in the University???s vineyards in Orange.  The Merlot was grown in Orange.

 

The vintage was warm, however the Hilltops region is well-suited to growing Cabernet Sauvignon due to its altitude which keeps the vines cooler, allowing more time for flavour development and ensuring full phenolic ripeness.  The Orange fruit is much cooler, allowing extended ripening and flavour development.

 

The bouquet is complex with rich ripe fruit, spice and herbs. The palate is full-flavoured with a range of berry flavours, excellent balance and a long, firm, fine tannin finish. This is a rich complex wine with the flavours well integrated from 18 months maturation in a combination of new and old French oak barrels.  The wine is an ideal accompaniment to game and red meat dishes.

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2009 Shiraz

The grapes were grown in the University???s vineyards in Orange (67%), a premium cool-climate region, and in Wagga (18%). The balance of the grapes were sourced in the Hilltops region, near Young (15%).

 

The cool-climate of Orange allows for extended ripening and the development, in Shiraz, of a spice character quite different from the Shiraz character of warmer climates. The 2009 growing season was warm, however the Orange region did not suffer the same heat wave conditions that were experienced elsewhere. The season allowed good flavour development across the three vineyard sites.

 

The nose has very appealing red and black fruit characters with raspberry, mulberry and some spice all evident. The palate has ripe, red fruit flavours with hints of mocha from maturation in barrel. The tannins are smooth and supple which together with the natural acidity give the wine a clean, dry finish. This wine will be a good partner for pasta dishes, most meats and mild cheeses.

 

??         Bronze Medal, Sydney Wine Show, 2011

??         Bronze Medal, Rutherglen Wine Show, 2010

The College Tawny (Liqueur Port) (500ml)

This port was made from the Portuguese grape varieties Tinta Cao & Touriga grown in the University vineyards. The base wines were fortified with carefully selected aged brandy spirit and blended over an extended period through a traditional solero. The result is a port style which reflects the drier, more elegant styles of Portugal.

Independent research supports our belief that the screw cap seal on this bottle is the most appropriate high quality closure for this premium wine.

The College Muscat (Liqueur Muscat) (500ml)

Produced from very ripe Muscat Frontignac grapes grown in the CSU vineyard. The grapes are allowed to shrivel and raisin on the vine to produce the richness and sweetness required for the style. A luscious dessert wine produced with a traditional solero system. The solero is used to blend and balance the fresh fruit flavours of young muscat with the rancio characters of aged wine that was matured in a mix of both large and small oak casks before the final blending and bottling.

Independent research supports our belief that the screw cap seal on this bottle is the most appropriate high quality closure for this premium wine.

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