Usher William Tinkler (Bill): my father, the farmer and veteran of more than 50 harvests from the vines he planted, nurtures and protects. He’s a gentleman, just like this Old Vine Semillon.

Hand picked, destemmed and whole berry pressed into tank. The juice was cold settled overnight before racking off the clear juice and fermenting this in tank. No oak, no MLF. The wine was clarified and bottled at 8 months. 

3.5 Acres / 1.4 Hectares

Grown & Made in the Hunter Valley, New South Wales.

Drink now to 20+ years 

A blend of 50% Shady Pines Shiraz and 50% Hill Pinot Noir fruit. The fruit was fully destemmed and fermented as whole berries, before maturing for 6 months in French Oak. The final wine is Light-to-Medium in body, with the gentle winemaking giving soft, silky tannins and enhancing the flavours of cherry, plum, and mulberry.

A great option for a chilled red in the summer.

Grown & Made in the Hunter Valley, New South Wales

We have planted, grafted and replaced Pinot Noir vines for many years. As such, the vineyard looks something like the ‘Devil’s Kitchen’ – a true mix of character and complexity.

Hand picked and 100% destemmed for whole berry fermentation. The fruit was hand plunged twice a day before being pressed off at the end of ferment. The wine underwent MLF & lees aging in 1 to 3-year old French oak and was barrel aged for 8 months.

2.5 Acres / 1.0 Hectare

Grown & Made in the Hunter Valley, New South Wales. 

Drink now to 10+ years

A blend of 98% Viognier and 2% Muscat, whole bunch fermented with twice-daily foot stomping to extract flavour from grape skins and stems. The fruit was pressed into old French barrels previously used for our Chardonnay and matured for 3 months. This resulted in a wine orange in colour with flavours of ripe yellow peach, apricot, and watercress.