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Oakvale Wines

Kateland Carr
26 May 2015 | Kateland Carr

Introducing new additions to the Oakvale family!

It’s an exciting time of year here in the cellar door! We’re starting to see the release of all of our highly anticipated 2014 red wines as well as a cheeky new addition to our range.

The first of the 2014 reds to be released is our Oakvale Shiraz. 2014 was an exceptional year in the vineyard, with beautiful weather which allowed us to let this Shiraz stay on the vine a little longer than normal giving it a great complexity and balance. Once we had it in the cellar, it was allowed to ferment naturally with native yeast. We even used 10% whole cluster (if you have questions about whole cluster fermentation refer to my last blog). Once it was finished fermenting, we barrelled down in 25% new oak for the next 12 months while we impatiently awaited its release. This beautiful Shiraz has strong notes of raspberry, even some blueberry, and is backed up by a rich tannin structure and hints of cocoa that lead to a nice long finish. This one is not to be missed and is available now at our Cellar Door or online.

Now, I’d like to introduce a brand new addition to the Oakvale family. No, no one has had a baby but we did make a Bellini! Invented mid-century by the founder of Harry’s Bar in Venice, Italy, this mixture of Prosecco and peach puree took the drinking world by storm and is now a staple in bars all over the world.

We can’t be sure whose idea it was to make the Bellini here at Oakvale because after 8 hours hand pitting hundreds of kilograms of peaches no one was willing to claim responsibility! This sparkling cocktail is made from Chardonnay grown in our Hunter Valley vineyards and freshly pressed white peaches, sourced from a local New South Wales orchard. The result is an elegant, semi-sweet sparkling delight that makes for a compelling alternative to the standard bubbles in a bottle. Even though it did take us 3 months to find that many peaches, 8 hours of pitting, 4 hours of pressing (turns out peaches do not press the same as grapes) and a lot of sticky hands, we are all very proud and excited for this new release. Expect to see the Bellini available for purchase in late June/Early July. We can’t wait!


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