THE JOB AS WINEMAKER is to allow the fruit and terroir of the vineyards to express itself. Graeme and Cameron both have their winemaking roots in Burgundy and uphold their traditions as much as possible. Through the use of age old techniques (with the aid of some modern equipment), they guide the fruit from vineyard to bottle as gently as possible. Read more...

Cameron Leith

Graeme's Blend Special Release 2001/04/05

To mark the 25th year of Graeme's Blend we have released a smartly packaged lay down six pack containing two each of the Graeme's Blend '05, '04 and '01. It's a great presentation or gift pack, and has a line drawing of the old bird scarer himself (Graeme) on the lid. This will not be seen by everybody as an advantage, of course.

Wine Making Notes

The Graeme's Blend Shiraz Cabernet winemaking technique has not changed since it was first released in 1980. For the 01, 04 and 05 the grapes were de-stemmed, crushed and then fermented in open stainess steel vats where they were plunged twice daily.

Maturation occurred in top quality French and American oak for 12 months. Malolactic fermentation occurred naturally in spring. The wine was fresh egg white fined and course filtered prior to bottling.

The blend in all three is the same as ever - 60% shiraz, 40% cabernet.

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