Lamont's Wine and Food

Blend: 100% Cabernet Sauvignon (70% Margaret River & 30% Swan Valley)

Fermentation: The fruit for sparkling is picked at a lower baume than for full bodied reds to maintain the natural acids. The base wine is the free run fraction of Cabernet Sauvignon separated from the skins straight after crushing. Opening the rollers on the crusher allows for whole berry pressing which minimizes phenolic extraction.

For complexity a component of the wine was fermented on full solids (12.5% of the total blend). Secondary fermentation was completed in the bottle and aged on yeast lees for one year before release.

This wine is hand riddled and hand disgorged on site just prior to release to retain refinement and freshness. Unlike other sparklings, Lamont’s receives no extra preservative, sugar or any other additives at this point

The 2011 Quartet is a blend of Verdelho,Chardonnay, Chenin Blanc & Semillon.

Colour: Brilliant, vibrant pale straw.

Bouquet: Intense tropical fruits; guava, pineapple, with nashi pear and ripe melon.

Palate: Luscious fruit salad balanced with crisp citric acids.

Quantity: 2000 cases

Blend: 100% Riesling.

Fermentation: The premium free-run fraction was cold settled and the clearest juice racked and inoculated with QA23 yeast. Fermentation was maintained below 14C to retain the fresh, crisp, delicate fruit esters.

Bottling Date: 21st May 2011.

Quantity: 250 cases.

This wine is made using only the free-run juice fraction and cold fermented in stainless steel tanks to retain the fresh fruity characters.

The 2011 Semillon Sauvignon Blanc is a blend of 51% Margaret River Semillon, 49% Margaret River Sauvignon Blanc.

Colour: Vibrant, light straw with a green hue.

Bouquet: A lifted herbaceous nose with a hint of floral nectar & guava.

Palate: The palate offers generous gooseberry with subtle acidity and a long finish.

Cellaring: Enjoy while young with friends.

Blend: 100% Chardonnay; 68% Margaret River (Wilyabrup), 32% Geographe (Donnybrook).

Fermentation: Each parcel was kept separate throughout the winemaking process to assess the different attributes of each region.

The parcels were cold settled, transferred to 18 new and 2 one year old French oak barriques and individually inoculated with a specifically selected yeast strain (ICV-D47) + (QA-23).

One-third of the barrels underwent full malolactic fermentation and all the barrels were bâtonnaged (lees stirred) for three months post fermentation for complexity, followed by a further five months of barrel maturation before bottling.

Cellaring: Cellar with confidence for five plus years.

Blend: 50% Cabernet Sauvignon (Margaret River), 50% Malbec (Donnybrook).

Quantity: 252 cases

Colour: Vibrant, black-red.

Bouquet: Displays black fruits, licorice and oak derived spices.

Palate: Intense, complete palate with weight and length.

Cellaring: This wine may be enjoyed now but careful cellaring with be rewarded.

The fruit was crushed into open fermenters where it underwent a 2 day cold soak before an 8 day alcoholic fermentation on skins. The wine completed malolactic fermentation before maturation in French oak barriques for 18 – 24 months.

Colour: Crimson, deep burgundy.

Bouquet: Lifted herbaceous aromas, fresh crushed plums, savoury notes and a hint of vanilla bean.

Palate: Varietal redcurrants and cassis, soft fine tannins with generous fruit, finishing long and clean.

Cellaring: Consume between 2010 and 2028.

This wine is made from non-irrigated, low cropping Swan Valley Shiraz. The grapes when fully ripe were harvested and fragmented through an old butchers mincer to obtain the concentrated flavours of fully ripened Shiraz and maximise tannin extraction. The Brandy spirit added to arrest fermentation compliments flavours of liquorice, spice and aniseed. These intense characters are perfectly balanced by tannin, acid and alcohol.

A wine deserving of cellaring for as long as you possibly can for optimum enjoyment.

The grapes are crushed and then fragmented by a mincer prior to fermentation on skins in open vats. These traditional methods ensure maximum extraction of colour, tannins and flavour.

Fermentation proceeds until the desired sugar level is attained. The juice is then drained and pressed off skins and fortified with grape spirit, which arrests the ferment and stabilises the wine against further yeast activity.

The wine is aged for an average of 8 years before final blending. The resulting wine shows complex marzipan, toffee and plum pudding aromas. The palate is generous with sweet fruit characters and persistent drying tannins. Perfect with fully matured cheddar cheese.