Jeff Grier

Ripe Cabernet Franc was crushed and destalked, followed by fermentation in a pump-over container to maintain the integrity of the skins. We were only interested in the drip barrels. This is the fermenting wine that drips out of the berries under the weight of the skins after drawing off. It is the heart of the wine. The juice is dark, clear, beautifully balanced and intense. The fermentation and malolactic fermentation completed in French barrels and after 18 months of maturation, it was bottled.

A selection of perfectly healthy, early picked fruit was whole bunch pressed in a pneumatic
bag press. Only the cuvée (500 litres/ton) was settled and naturally fermented. The final
cuvée is comprised of all 3 Champagne varieties; Chardonnay, Pinot Noir, Pinot Meunier.
The blend is dominated by Chardonnay to improve maturation potential and a portion
was fermented in used barrels for extra complexity. The red grapes add body, roundness,
and flavour. After stabilisation and addition of liqueur de tirage, the wine was bottled
for second fermentation. After 5 years on the lees, this sparkling wine was riddled and
disgorged. A small addition of dosage has ensured great balance.

A selection of perfectly healthy, early picked fruit was whole bunch pressed in a pneumatic bag press. Only the cuvee (500 litres/ton) was settled and naturally fermented. The final cuvee is comprised of all 3 Champagne varieties; Chardonnay, Pinot Noir, Pinot Meunier. The blend is dominated by Chardonnay to improve maturation potential and a portion was fermented in used barrels for extra complexity. The red grapes add body, roundness, and flavour. After stabilisation and addition of liqueur de tirage, the wine was bottled for second fermentation. After 5 years on the lees, this sparkling wine was riddled and disgorged. A small addition of dosage has ensured great balance. Tasting Notes: Rich, biscuity and slightly spicy on the nose with a hint of berry fruit and roasted almonds on the palate, developing finesse and complexity on the aftertaste. Powerful and bracing to drink now but will develop more intensity and harmony with another year or two in the bottle.

At Villiera our 'unlocking nature' approach is beginning to pay off. Harnessing nature in the vineyard and cellar has intensified flavour and eased our conscience. The 2008 Auction blend consisting mainly of Cabernet Franc was made from fruit picked at optimum ripeness.The grapes were crushed and destalked before being transferred to a red wine fermentation vessel. Regular pump overs ensured good texture and colour. After gentle pressing, the young wine was racked to new French oak barrels for malolactic fermentation. Evolution in the barrels was enhanced by 2 rackings and the wine was finally removed after 2 years before being bottled. Tasting note: The wine displays an attractive dark red colour with intense aromas of dark berry fruit and a hint of spice and herbs. The new oak makes a subtle contribution with nuances of vanilla and coffee on the palate. The wine is well balanced with ripe, dry tannins and a rich, long finish, ensuring sufficient structure for extended maturation.

Winemaking Notes: Slightly unripe, healthy fruit was whole bunch pressed in a pneumatic bag press. Only the Cuvee (500 litres/ton) was settled and naturally fermented. After stabilisation and addition of the liqueur de tirage, the wine was bottled for second fermentation. After 27 months on the lees, this sparkling wine was riddled and disgorged. Dosage ensured perfect balance and a further 2 years on the cork has resulted in peak maturity. Tasting Notes: Rich, creamy, yeasty nose with a full, ripe toasty flavour on the palate, developing finesse and complexity on the aftertaste. Powerful and bracing to drink now but could develop more intensity with another year in the bottle.

After years of sourcing red fruit in Devon Valley, the quality produced off the 'red earth' was obvious. This 2005 Auction blend includes Cabernet Sauvignon and Cabernet Franc selected from the band of 'red earth' in the area. The grapes were picked at optimum ripeness, crushed and destalked before transferring to a red wine fermentation vessel. Regular pump overs ensured good texture and colour. After gentle pressing the young wine was racked to new French oak barrels for malolactic fermentation. Evolution in the barrels was enhanced by three rackings and the wine was finally removed after 24 months before being bottled. Tasting Notes The wine displays an attractive dark red colour with intense aromas of dark berry fruit and a hint of spice and tobacco. The new oak makes a subtle contribution with nuances of vanilla and coffee on the palate. The wine is well balanced with ripe, dry tannins and a rich, long finish, ensuring sufficient structure for extended maturation.

Fully ripe Merlot was destalked by hand and hand-sorted before partial hand crushing into open 225 litre barrels for fermentation. Regular hand punching ensured good texture and colour. After a gentle pressing, the young wine returned to the barrels for malolactic fermentation after refitting the heads for malolactic fermentation. The wine was matured for a total of 19 months in new French oak and bottled unfiltered. Tasting Note: The wine displays an attractive dark red colour with intense mulberry and choc-mint aromas. The new oak makes a subtle contribution with hints of vanilla and spice on the palate. The wine is well balanced with soft tannins and a rich, long finish, structured for extended maturation.