This wine was made using traditional méthode champenoise technique. Assemblage was performed by Robert Black at Orange. The wine was tiraged at Petaluma in the Adelaide Hills and disgorged after 24 months on lees. The wine is dry and elegantly structured with attractive secondary characteristics and yeasty / bready overtones.

Made from cool climate fruit this wine was made using traditional méthode champenoise technique. After 24 months on less it has developed a pale salmon colour and displays a complex bouquet with mushroom and forest floor nuances. The palate is elegant with hints of citrus and strawberry balanced by a fine acidity

A portion of the wine was fermented with indigenous wild strains of yeast and this was blended with traditional barrel-fermented and lees-stirred components. The result is a multi-layered wine in the traditional opulent Bunnamagoo style but with a unique wild infusion. The nose is a complex bouquet of white peach, citrus and nectarine. The palate has well- integrated tropical notes with attractive barrel ferment characters of cashew and toast. A mid-palate creaminess finishes with a fresh elegant line of acid and subtle French oak nuances.

This semillon was made from fruit grown at Paspaley's Eurunderee vineyard near Mudgee NSW. The dry conditions of the 2006 season resulted in excellent fruit. The wine was barrel fermented on lees for twelve months in a combination of new, one year old and old french oak. The nose shows ripe tropical characters underpinned by citrus and herbal notes. The palate is fresh and lively displaying upfront stonefruit and lemon characters with creamy mid-palate nuttiness and a long finish.

The 2007 Bunnamagoo Chardonnay exhibits the characteristic Bunnamagoo style with a nose redolent of tropical and citrus fruits with hints of peach and cashew. The palate is medium-bodied with fresh white stonefruit characters, a supple and creamy mid-palate with elegant acidity followed by fine toast and French oak nuances. Bunnamagoos winemaker, Robert Black, introduced indigenous wild strains of yeast into a portion of the wine which was then blended with traditional barrel-fermented components for added complexity.

The 2008 Bunnamagoo Sauvignon Blanc Semillon exhibits the characteristic synergy between the two varieties with a nose redolent of delicate grass and herbs with underlying tropical notes. The palate is dry and clean and finishes with crisp acidity. Bunnamagoos winemaker, Robert Black, fermented each component separately at cool temperatures using aromatic yeasts and then carefully formed the blend to create a balanced stylish wine.

This wine was made from grapes from Bunnamagoo's high altitude vineyard near Rockley in the Central Ranges of NSW. The season was typical for this cool climate area with a long ripening period extanding well into May. The wine was matured in selected old and new French and American oak barriques and hogsheads for 12 months. The nose is a deeply scented bouquet redolent of blackberry, blackcurrant and chocolate with hints of mint and dusty cedar. The palate is dynamically textured with a lovely sweet fruit entry and fine pippy tannins that will silken with age. The finish is long and satisfying.

The grapes for this wine were harvested from Paspaley's Eurunderee vineyard near Mudgee NSW. There is an attractive nose of cassis with hints of violets. The palate is complex with flavours of silky plum, spice, and bitter chocolate. This is a generous wine with fine tannins and a soft vanillin finish

The 2006 Bunnamagoo Shiraz was made by Robert Black with fruit from Paspaley's Eurunderee Vineyard in the Central Tablelands of NSW. This Shiraz has a lively nose with lifted vanillin notes, stewed plums, rhubard and earthy undertones. The palate is medium to full-bodied with soft mouth-filling red currant fruit supported by generous coconut and vanillin American oak nuances. Glossy tannins provide a gentle texture and a smooth lingering finish.

This delicious blend was designed to identify and bring out the strengths of each variety so that the result is superior to the sum of it's parts. The individual varieties were fermented and matured separately in a mixture of French and American oak barriques for 12 months. The nose shows red and black tree fruits with hints of earthy spice and cedar. The palate is supple with a mix of savoury, cranberry and plum flavours finishing with fine tannins.

The 2007 Bunnamagoo Merlot was made from fruit grown in Paspaleys Eurunderee vineyard near Mudgee, NSW. Bunnamagoos winemaker, Robert Black, blended different Merlot clones to highlight the best characteristics of each. The nose exhibits lifted blackberry pastilles with floral notes and hints of lavender and black tea. The palate is complex with a sweet fruit entry and a soft but rich mid-palate redolent of red tree fruits and silky plums finishing with fine tannins. The wine was matured for 12 months in new French Oak barriques and a mixture of older French and American Oak.

The fruit was lightly crushed and then soaked on skins to maximise flavour extraction. After fermentation the wine was matured with a small addition of new French oak for 6 months to add complexity. The nose shows lifted notes of honey, lemon rind and cumquat. The palate is luscious and mouth-filling with cleansing lime-scented acidity finishing with finely textured French oak.