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GEELEE WINES |
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www.geeleewines.com.au |
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The Geelee range features wines from the premium
South Eastern Australian
The regions of Mornington Peninsulaas Victoriaand
Barossa Valley South Australia
as Australia's premier cool climate wine regions.
| A multi-regional blend from various vineyards in South Eastern Australia. A warm spring with favourable conditions for flowering was followed by a fine dry summer, ensuring that the vines brought the fruit to full ripeness. The fruit was harvested at night to retain freshness and was de-stemmed, crushed and chilled, prior to fermentation in steel tanks. A small portion was exposed to oak and malolactic fermentation to enhance the texture. Try it with chicken dishes and white meat or seafood. |
Tasting Notes |
| A multi-regional blend from various vineyards in South Eastern Australia. This was harvested relatively early in the season after warm weather in spring contributed to an early budburst. This was followed by a warm, dry summer leading to well-ripened fruit, showing good varietal character. Fruit handling was kept to a minimum and it was kept cool, through night harvesting and chilling, to ensure that aromatics were maintained. Following a multi-strain fermentation, the semillon experienced some lees contact to enhance complexity. Blending took place just prior to bottling. Try it with spicy foods. |
Tasting Notes |
| A multi-regional blend from various vineyards in South Eastern Australia. Another great vintage with long, slow ripening. These conditions supported the harvest of high quality grapes with a fine balance of developed fruit flavours, ripe fruit and clean residual acids. The grapes enjoyed pre-fermentation maceration followed by a problem-free ferment. The wine was then stored in selected French and American oak barrels for varying period to increase complexity and introduce further flavour profiles. Try it with red meat such as a rare steak. |
Tasting Notes |
| A multi-regional blend from various vineyards in South Eastern Australia. Another great vintage with long, slow ripening. These conditions supported the harvest of high quality grapes with a fine balance of developed fruit flavours, ripe fruit and clean residual acids. The grapes enjoyed pre-fermentation maceration followed by a problem-free ferment. The wine was then stored in selected French and American oak barrels for varying period to increase complexity and introduce further flavour profiles. Try it with red meat such as a rare steak. |
Tasting Notes |
| A multi-regional blend from various vineyards in South Eastern Australia. Spring supported good flowering and there were no frosts. Veraison was followed by warm, dry summer and little intervention was required to defend the vines. Harvest was normal and the grapes were brought in with optimal ripeness. The grapes were fermented using imported and local yeasts after a pre-fermentation soak. An oak regime was used to soften and enhance the flavours. Try it with meat dishes such as leg of lamb. |
Tasting Notes |
| A multi-regional blend from various vineyards in South Eastern Australia. Good winter rainfall ensured excellent soil conditions and vine growth. Spring and summer were warm and predictable with few sustained hot periods. The grapes were harvested evenly ripened having developed good varietal characters. . Following lying on their skins, fermentation of the grapes was done with several red yeast strains to maximise fruit flavours and enhance tannin structure. Oak was used to add flavour complexity and malolactic fermentation increased softness. Try it with pasta. |
Tasting Notes |
| Superior grapes were harvested from vineyards in the South Eastern Australia. Excellent vintage conditions characterised by warm and dry weather. After 7 days in tank, the grapes were pressed to extract the juice. Selected parcels received exposure to oak to add complexity and balance to the wine. Try it with grilled red meat or spezzatino with mushrooms. |
Tasting Notes |
| Superior grapes were harvested from vineyards in the South Eastern Australia. Excellent vintage conditions characterised by warm and dry weather. After 7 days in tank, the grapes were pressed to extract the juice. Selected parcels received exposure to oak to add complexity and balance to the wine. Try it with grilled red meat or spezzatino with mushrooms. |
Tasting Notes |
| Superior grapes were harvested from vineyards in the South Eastern Australia. Excellent vintage conditions characterised by warm and dry weather. After 7 days in tank, the grapes were pressed to extract the juice. Selected parcels received exposure to oak to add complexity and balance to the wine. Try it with grilled red meat or spezzatino with mushrooms. |
Tasting Notes |
2006 GEELEE SPARKLING SHIRZ |
| A blend from two vineyards in the heartland of Australian wine-grape-growing. The grapes were harvested relatively early after a typical warm growing season which suits Shiraz. Fruit ripened well with good flavour development and showed good varietal character. The wine was fermented quite slowly at moderate temperatures in tanks with simultaneous exposure to oak. These techniques helped retain the pronounced fruit flavours and complexity. Excellent partner to spicy food. |
Tasting Notes |
Geelee-Corporate |
The Geelee Corporate Range features wines from the premium
South Eastern Australian
The regions of Mornington Peninsulaas Victoria and
Barossa Valley South Australia
as Australia's premier cool climate wine regions.
GEELEE - CORPORATE RANGES |
| The Cabernet Merlot combines 68% Cabernet Sauvignon and 32% Merlot from fruit grown on vineyards and those of respected growers in the region. An excellent growing season in 2006 allowed maximum development of varietal characters and concentration of flavours in the vineyard, and both varieties were picked at optimum ripeness. After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 14 months, to build complexity, structure and balance before bottling. The deep crimson colour indicates a youthful wine which is followed by aromas of sweet ripe berry fruits and hints of herbal mint and subtle tobacco and spices. On the palate black cherry, bramble and liquorice flavours are present with elegant oak and soft approachable tannins. The wine has a fresh yet complex finish with well integrated oak balanced with fruit flavours. This easy-drinking wine is ready to enjoy now, but will benefit from short term cellaring for added structure. It is an excellent match with beef ragout, barbequed meats and hearty tomato dishes. |
Tasting Notes |
GEELEE - CORPORATE RANGES |
| The Cabernet Merlot combines 68% Cabernet Sauvignon and 32% Merlot from fruit grown on vineyards and those of respected growers in the region. An excellent growing season in 2006 allowed maximum development of varietal characters and concentration of flavours in the vineyard, and both varieties were picked at optimum ripeness. After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 14 months, to build complexity, structure and balance before bottling. The deep crimson colour indicates a youthful wine which is followed by aromas of sweet ripe berry fruits and hints of herbal mint and subtle tobacco and spices. On the palate black cherry, bramble and liquorice flavours are present with elegant oak and soft approachable tannins. The wine has a fresh yet complex finish with well integrated oak balanced with fruit flavours. This easy-drinking wine is ready to enjoy now, but will benefit from short term cellaring for added structure. It is an excellent match with beef ragout, barbequed meats and hearty tomato dishes. |
Tasting Notes |
GEELEE - CORPORATE RANGES |
| The Cabernet Sauvignon from fruit grown on vineyards and those of respected growers in the region. An excellent growing season in 2005 allowed maximum development of varietal characters and concentration of flavours in the vineyard, and both varieties were picked at optimum ripeness. After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 14 months, to build complexity, structure and balance before bottling. This stunning wine is a deep red colour with a light garnet rim, showing the first signs of development. The nose shows chocolate mint and blackcurrant fruit with herbal overtones, and a delicious earthy, smoky character. The palate has an elegant structure with firm but fine tannins which support the fruit flavours of bloodplum jam and subtle mint, while the oak provides a savoury tone to add to the wine's complexity. The wine is firm yet soft and the finish displays exceptional length. It is ideally matched to aged beef or game dishes such as venison. |
Tasting Notes |
GEELEE - CORPORATE RANGES |
| The Cabernet Sauvignon from fruit grown on vineyards and those of respected growers in the region. An excellent growing season in 2005 allowed maximum development of varietal characters and concentration of flavours in the vineyard, and both varieties were picked at optimum ripeness. After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 14 months, to build complexity, structure and balance before bottling. This stunning wine is a deep red colour with a light garnet rim, showing the first signs of development. The nose shows chocolate mint and blackcurrant fruit with herbal overtones, and a delicious earthy, smoky character. The palate has an elegant structure with firm but fine tannins which support the fruit flavours of bloodplum jam and subtle mint, while the oak provides a savoury tone to add to the wine's complexity. The wine is firm yet soft and the finish displays exceptional length. It is ideally matched to aged beef or game dishes such as venison. |
Tasting Notes |
geelee- peeleedee |
The geelee-peeleedee range features wines from the
premium South Eastern Australian
The regions of Mornington Peninsulaas Victoria and
Barossa Valley South Australia
as Australia's premier cool climate wine regions.
GEELEE - PEELEEDEE RANGES |
| The Cabernet Merlot combines 68% Cabernet Sauvignon and 32% Merlot from fruit grown on vineyards and those of respected growers in the region. An excellent growing season in 2006 allowed maximum development of varietal characters and concentration of flavours in the vineyard, and both varieties were picked at optimum ripeness. After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 14 months, to build complexity, structure and balance before bottling. The deep crimson colour indicates a youthful wine which is followed by aromas of sweet ripe berry fruits and hints of herbal mint and subtle tobacco and spices. On the palate black cherry, bramble and liquorice flavours are present with elegant oak and soft approachable tannins. The wine has a fresh yet complex finish with well integrated oak balanced with fruit flavours. This easy-drinking wine is ready to enjoy now, but will benefit from short term cellaring for added structure. It is an excellent match with beef ragout, barbequed meats and hearty tomato dishes. |
Tasting Notes |
GEELEE - PEELEEDEE RANGES |
| The Cabernet Merlot combines 68% Cabernet Sauvignon and 32% Merlot from fruit grown on vineyards and those of respected growers in the region. An excellent growing season in 2006 allowed maximum development of varietal characters and concentration of flavours in the vineyard, and both varieties were picked at optimum ripeness. After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 14 months, to build complexity, structure and balance before bottling. The deep crimson colour indicates a youthful wine which is followed by aromas of sweet ripe berry fruits and hints of herbal mint and subtle tobacco and spices. On the palate black cherry, bramble and liquorice flavours are present with elegant oak and soft approachable tannins. The wine has a fresh yet complex finish with well integrated oak balanced with fruit flavours. This easy-drinking wine is ready to enjoy now, but will benefit from short term cellaring for added structure. It is an excellent match with beef ragout, barbequed meats and hearty tomato dishes. |
Tasting Notes |
GEELEE - PEELEEDEE RANGES |
| The Cabernet Sauvignon from fruit grown on vineyards and those of respected growers in the region. An excellent growing season in 2005 allowed maximum development of varietal characters and concentration of flavours in the vineyard, and both varieties were picked at optimum ripeness. After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 14 months, to build complexity, structure and balance before bottling. This stunning wine is a deep red colour with a light garnet rim, showing the first signs of development. The nose shows chocolate mint and blackcurrant fruit with herbal overtones, and a delicious earthy, smoky character. The palate has an elegant structure with firm but fine tannins which support the fruit flavours of bloodplum jam and subtle mint, while the oak provides a savoury tone to add to the wine's complexity. The wine is firm yet soft and the finish displays exceptional length. It is ideally matched to aged beef or game dishes such as venison. |
Tasting Notes |
GEELEE - PEELEEDEE RANGES |
| The Cabernet Sauvignon from fruit grown on vineyards and those of respected growers in the region. An excellent growing season in 2005 allowed maximum development of varietal characters and concentration of flavours in the vineyard, and both varieties were picked at optimum ripeness. After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 14 months, to build complexity, structure and balance before bottling. This stunning wine is a deep red colour with a light garnet rim, showing the first signs of development. The nose shows chocolate mint and blackcurrant fruit with herbal overtones, and a delicious earthy, smoky character. The palate has an elegant structure with firm but fine tannins which support the fruit flavours of bloodplum jam and subtle mint, while the oak provides a savoury tone to add to the wine's complexity. The wine is firm yet soft and the finish displays exceptional length. It is ideally matched to aged beef or game dishes such as venison. |
Tasting Notes |
GEELEE - PEELEEDEE RANGES |
| The Merlot from fruit grown on vineyards and those of respected growers in the region. An excellent growing season in 2005 allowed maximum development of varietal characters and concentration of flavours in the vineyard, and both varieties were picked at optimum ripeness. After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 14 months, to build complexity, structure and balance before bottling. The colour is deep crimson with dark purple hues and the aromas are of warm spices, vanillin and oak, with red berry flavours. Although the palate is rich and concentrated, it is still soft and approachable, with subtle fruit and oak tannins, and a lingering vanillin finish. This medium bodied wine is ready to enjoy now or over the next eight years, and is a good match for lighter meat dishes, or pasta. |
Tasting Notes |
GEELEE - PEELEEDEE RANGES |
| The Merlot from fruit grown on vineyards and those of respected growers in the region. An excellent growing season in 2005 allowed maximum development of varietal characters and concentration of flavours in the vineyard, and both varieties were picked at optimum ripeness. After crushing and de-stemming, the juice was fermented in stainless steel tanks on skins for seven days, to bring out the maximum colour and flavour. After initial fermentation, the wine was transferred to a combination of French and American hogsheads for 14 months, to build complexity, structure and balance before bottling. The colour is deep crimson with dark purple hues and the aromas are of warm spices, vanillin and oak, with red berry flavours. Although the palate is rich and concentrated, it is still soft and approachable, with subtle fruit and oak tannins, and a lingering vanillin finish. This medium bodied wine is ready to enjoy now or over the next eight years, and is a good match for lighter meat dishes, or pasta. |
Tasting Notes |
GEELEE - PEELEEDEE RANGES |
| With an excellent growing season to allow maximum development of varietal Shiraz characters and concentration of flavours, the fruit was picked at 14.4º Baume from vineyards and those of respected premium growers in the Barossa. The fruit was crushed and de-stemmed, then fermented in stainless steel tanks for seven days, with temperatures peaking at 27º C early in the fermentation, then brought down to 22ºC, and pumped over three times a day. Free run and pressings were combined for added colour and structure, and then the wine was matured in a combination of American and French oak for 14 months. Deep cherry red, with purple hues and complex aromas of blackberries, raspberries, dark cherries, black pepper, with subtle cedary oak and cured meats aromas in the background. The palate is soft and generous with flavours of fruit cake, spice, and vanillan oak and a long finish. This wine is ideal for everyday drinking, and is an exellent accompaniment to a large range of foods, including chargrilled steaks and casseroles through to hearty fish and chicken dishes. |
Tasting Notes |
| Semillon/Sauvignon Blanc | Partially Oaked Chardonnay |
| Pinot Cabernet | Reserve Sauvignon Blanc |
| Chardonnay | Cabernet Merlot |
| Botrytised Semillon | Cabernet Reserve |
| Tasting
Notes This wine is subtle yellow with green hues and brilliant clarity. The bouquet is characterised by a delicate blend of green apples, white peaches and honeyed pears, with an underlying Sauvagnon Blanc leafy herbaceousess. The palate is austere and well structured, with mouth filling Semillon varietal nuances of straw and freshly cut grass. The wine has an impressively long crisp green passionfruit finish. Cellar Life: 0-6 years. Winemaking The fruit for this wine was picked at night, and treated very gently during the winemaking process. Each component of the blend was kept separate, utilising specific techniques to bring about varietal definition and complexity. The components were then blended, clarified and bottled. Current release |
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Notes The wine is crystal-clear with an enticing mid-straw colour and lime hues. The bouquet is an intense mixture of tropical fruits including mango skin, ripe peach and syrupy pineapples with a dusty oak, almond and bread like complexity. The wine is full bodied and intensely flavoured with an inconspicuous spicy oak background, excellent fruit weight and balanced acidity. Cellar life: 0-5 years. Winemaking Special techniques were utilised in a deliberate attempt to provide complexity yet approachability for those who prefer fruit freshness to predominate in their Chardonnay wines. Around ninety percent of the wine was fermented without the influence of Oak. A combination of oxidative handling, lees stirring, warm ferments, partial Malo Lactic Fermentation, and fermentation in French Oak barriques were used to introduce subtle complexities into the blend. Current release |
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Notes The wine colour is mid crimson with raspberry hues.Strawberry, cherry and chocolate mint aromas emanate from this unique blend. This wine possesses an approachable and luscious Pinot Noir mouth feel, firm Cabernet tannins, elegant cinnamon oak and a lively flavoursome finish. Cellar Time: 0-5 years Winemaking This wine has been designed for those who enjoy the intricacies of the Pinot Noir variety yet also enjoy the full bodied tannic structure of Cabernet. The blend is made up of 61% Pinot Noir, 26% Cabernet Sauvignon and 14% Cabernet Franc. Two thirds of the blend was matured in French Oak barriques to introduce subtle complexity without detracting from the fruit freshness of the style. Current release |
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Notes While young this wine will remain almost transparent with bright green tints, but with time will transform into a deep autumn yellow. Whilst somewhat restrained in it’s youth, the aromas of this wine are a complex blend of sliced capsicum, green apples, peaches, fresh cream rose buds and a hint of fresh bread. The striking feature of this wine is the palate viscosity and mouth filling varietal intensity, which combines with a mineral complexity unique to it’s terroir. The natural composition of the grape was exceptional in 1998, providing the wine with a long, lively and warming finish. Cellar Life: 0-10 years. Winemaking The wine was made from the best parcels of Estate fruit employing very cold tank fermentation, ageing on lees and reductive winemaking. This wine was then blended with a small proportion of wine fermented and aged in French Oak Barriques. Release October 1998 |
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Notes The wine is a mid golden yellow with green hues.The bouquet is a sensuous blend of stone fruits, limes and roasted nuts with an underlying backbone of mineral complexity. The palate is a mouthfilling blend of tropical fruit, toasty French Oak, lively citrus acidity and a long chalky finish. Cellar time: 0-7 years. Winemaking Fruit from the Estate was harvested at night and kept very cool to retain varietal intensity. A combination of barrique fermentation in French Oak and fermentation in stainless steel was employed in making this style. Techniques such as lees stirring and malolactic fermentation were also utilised to introduce complexity into this full bodied wine. Release October 1998 |
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Notes The appearance of this wine is a deep rich crimson with violet tints and notable viscosity.Aromas of plums, cherries, eucalyptus trees and coffee like complexity emanate from this vintage.A soft sumptuous texture, fine dry tannins, unobtrusive oak supported by earthy sweet fruit fullness and a lively finish characterise the palate. Cellar life: 0-10 years. Winemaking Grapes were picked from the Estate at a sugar level of around 13 degrees Beaume with excellent ripe flavours. The wine was fermented on skins and pressed after a period of extended maceration. The wine was then pressed and matured in French Oak barriques for a period of twelve months, blended and then bottled. The wine was not filtered prior to bottling. Release October 1998 |
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Notes The wine colour is a lustrous intense gold colour with orange and honey tints. The bouquet is that of raisins, dried apricots and orange marmalade with floral notes of jasmine and hints of smoky flint-like complexity. The palate is a honeyed, luscious mouthful with uncommon intensity and an acidity which harmoniously balances the botrytised sweetness. Cellar life: 0-10 years. Winemaking The extremely old style of wine is most commonly associated with the right bank Sauternes region near the famous city of Bordeaux in the south west of France. In this region Semillon is one of the endemic varieties. Over many years vignerons found that under certain climatic conditions this fruit would become infected with a specialised fungus known as Botrytis Cinerea. The thin skin of this variety made an attractive target for the organism. This fungus would gradually suck the moisture from the exposed fruit concentrating all constituents and leaving raisin like berries on the bunches. When this fruit was pressed and fermented, the result would be a lusciously sweet yet refreshing wine which was extremely viscous and intense in flavour. Baldivis Estate has produced an Australian version of this style. Current release |
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This
wine is a vibrant deep red with purple overtones. The noise is quite
closed as yet with obvious oak and promise. The palate is warm and smooth with quite drying tannins and subtle hints of liquorice and aniseed. It has generous mouth-filling viscosity and structure with lingering creaminess. Aged in 100% new French Oak barrels it has completed eighteen months in wood prior to bottling and is designed for long-term ageing. |
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WARNING!
Under the Liquor Control Reform Act 1998
it is an offence to supply alcohol to a person under the age of 18 years
(Penalty exceeds $6,000)
For a person under the age of 18 years to purchase or receive liquor
(Penalty exceeds $500)
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