Vintage 2006

A very hot, dry summer turned into a cool, early (still dry) autumn in late March. This cool weather enabled the perfectly ripe fruit of each variety to be harvested with optimal flavours. The very ripe Viognier was harvested coincidentally with the Shiraz used in the first vintage of Taemas Shiraz Viognier. Production of this wine is limited to 72 cases in keeping with the Taemas philosophy of small quantities of ultra-premium wines. Similarly, the quality of our Pinot Noir fruit enables us to release a 2006 Reserve Pinot Noir. Both wines were made by Dr Brian Johnston at his McKellar ridge winery

Due to the exceptional quality of the fruit, the balance of our Shiraz was processed on our behalf by Canberra Winemakers. In addition to the very limited Shiraz-Viognier there has been a straight 2006 Taemas Shiraz made.

The Limited Release 2006 Shiraz Viognier, the Reserve 2006 Pinot Noir and the 2006 Shiraz  were bottled in July 2007 and are now available.

Vintage 2007

Due to frost no wines will be produced from Vintage 2007.

Vintage 2008

A dry winter and early spring period was followed by three months of regular rainfall.  A dry cool February slowed ripening but was followed by hot dry weather at the beginning of March which quickly ripened all varieties and brought about our earliest ever harvest period.

Pinot Noir, Merlot and Shiraz (and its Viognier) were all hand-picked in March and again processed for us by Brian Johnston at his winery.  These three wines have now nearly completed their maturation in barrell (a mix of new and once-used French oak) and we expect to release them later this year after bottling in late June.

Vintage 2009

Reasonable spring rainfall was followed by a very dry summer. The early heat of February did not damage any fruit and the rest of the month was mild - as was March.  Grapes ripened slowly and harvest was spread over four weeks from 20 March till 18 April.  Our Pinot Noir, Shiraz/Viognier and Merlot were again processed by Brian and his team at McKellar Ridge, and are all now maturing in new and once-used French oak barriques.