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Medhurst Autumn Wine Dinner
Medhurst Wines is the realisation of the long held and shared vision of Ross and Robyn Wilson to make wines of provenance from their Yarra Valley property. Each Medhurst wine reflects the site and variety from which it is made and the season in which it is grown.
Estate-grown MV6, wild-fermented for 12 days with 15% whole bunches, pressed to a single new French puncheon for completion of fermentation and maturation,
bottled Feb '14, 52 dozen made. Bright, clear colour; ticks each and very box with precision. A lovely pinot, equally expressive of place and variety.
Estate-grown SA125 clone, two batches destemmed and crushed, open-fermented, 30 days on skins, matured for 18 months in one new and one 1yo French barrique,
bottled Jan '15, 33 dozen made. Bright crimson-purple; a powerful, autocratic cabernet making it clear you take it on its terms or not at all. Powerful
blackcurrant fruit has a crown of tannins and bay leaves, cedary French oak also playing an important role.
A fine and detailed Chardonnay from a great vintage.
"Is cool and lean, but flavoursome too.I'm thinking nectarine, lime, ginger, cinnamon and a whisper of struck match. Oak is discreet, it has zip and
freshness, a flinty feel, and heaps of good crunch and energy on a long finish. A little bit of lemon rind, spice and sweet lemon in the aftertaste.
Lovely." Gary Walsh
Deliciously elusive fresh fruits including strawberry and raspberry are supported by white blossom of jasmine and citrus. Whilst this is a great wine to
drink alone, we suggest great company and seafood are the perfect accompaniments.
Vibrant, charming , medium-bodied dry red, a unique co-ferment of Pinot Noir (50%) and Shiraz (50%).
A tribute to the wines made in the 1920's by legendary Hunter Valley winemaker Maurice O'Shea and a wine to showcase our sites and the season.