This blend was made using static open fermentation followed by malolactic fermentation in oak. It was then matured in new and one year old French and American oak barriques for 12 months. The nose has coconut and vanillin notes with chocolate and rich plum with hints of underlying spice. This is a full-bodied style tasting of dark blackberry and cassis with round lively mid-palate weight. The finish is long with balanced acid and fine tannins for longevity.

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 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.

After fermentation for seven days in open stainless steel vats and pressing, the wine underwent malolactic fermentation in selected new and old French and American oak barriques and hogsheads where it was left to mature for a further 12 months before bottling. The wine has an especially attractive bouquet with a fragrant mix of spicy French oak, forest berry and subtle nuances of white chocolate. The palate is lively with fresh rich fruit verging raspberry pip, dark cherry and plum with a finish of delicate spice and chocolate. Youthful finely textured tannins and a tight acid structure ensure that Bunnamagoo Shiraz will repay careful cellaring for many years.

The 2004 Cabernet was aged for 15 months in a mixture of new American oak and old French oak barrels. This is a medium to full-bodied wine with a chocolate, plum and blueberry nose. The palate has blackberry, cassis and touches of mint finishing with spicy 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 limescented acidity finishing with finely textured French oak.

The painting on the label is from the “Kids Earth Fund” collection. This fund enriches the lives of children through art workshops and educational programs fostering social, cultural and ecological awareness in young children around the world. See kidsearthfund.org.au . Part of the proceeds of each sale supports this cause.

The dry conditions during 2006 resulted in particularly good fruit. The wine was barrel fermented on lees for 12 months in new, one-year-old, and old French Oak. As with the 2005 the nose exhibits tropical, citrus and herbal notes. The fresh lively palate has forward stonefruit and lemon with creamy mid-palate nuttiness and long finish.

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

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