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Miller’s Dixons Creek
Estate Wines
Winemaker:
Graeme Miller
Ass. Winemaker: Shaun Crinion
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2005 Chardonnay Estate grown Chardonnay grapes were
whole bunch pressed, then barrel fermented and spent six months in new
French Oak. Stored and stirred on lees for six months to give a creamy
texture, the developing wine was put through a partial malolactic fermentation, which contributes a buttery
aftertaste. The result is a rich, complex wine with peach and pear fruit
on the palate and delicate tones of vanilla and toast from the French
oak. It may be drunk now and will continue to develop over the next five
years. It is a fine complement to fresh and ocean fish, shellfish, pork,
poultry, pasta dishes and hard cheeses. Serve slightly chilled. Medal
winner Red Hill International Cool Climate Wine Show and the Victorian
Wines Show. “Bright mid-gold in
colour the 2005 Dixons Creek Chardonnay jumps
out of the glass with ripe fruit aromas of pear flesh, citrus and stone
fruits and toasty oak. The palate is fleshy and offers loads of flavour
underpinned by a healthy use of toasty new oak. Fresh and lively on the
palate.” New Wine Review – panel James Halliday,
Kate MacIntyre, Chris Barnes, Ben Edwards
2005 Pinot Noir: Made from Estate grown Pinot
Noir grapes and matured in new French Oak which confers cedar and
vanilla characters. The palate has delightful red cherry, raspberry and a
touch of strawberry, silky tannins and a wonderfully lingering
aftertaste. It is a fine compliment to duck, rabbit, veal and lamb,
salmon, trout, red tuna, vegetarian dishes and ripened cheeses.
This wine is beautiful to
drink now and will continue to mature over several years. Selected for
the Marylands 2007 'Duck Crawl', Medal winner
at Perth, Sydney, Federation Square, Stanthorpe. Gold medal winner 2007 Rutherglen
Wine Show. “A succulent, gorgeous pinot with a lighter colour and
inviting aromas of red and black cherry, herbal and forest-like nuances. It’s very fruit-sweet
in the mouth, with delicious juicy qualities and buckets of finesse.”
(Huon Hooke Top 100 releases Gourmet Traveller February/March 2008 - 5
stars 94
points!)
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2004 Shiraz This
2004 Estate grown Shiraz
underwent prolonged fermentation on skins and was matured in new American
Oak. The result is a lovely cool climate food wine with berry fruit,
white pepper and sarsaparilla on the palate, balanced with lovely subtle
oak characteristics and fine, silky tannins. It will continue to develop
over several years. It is a great complement to red meats, game,
kangaroo, veal and hard cheeses. Medal winner Sydney, Royal Queensland,
Melbourne, Bathurst,
Stanthorpe, Rutherglen, Red Hill and Ballarat. Silver medal winner 2007
Victorian Wines show. “Medium bodied , elegant array of black and red
fruits, splashes of spice, controlled oak and fine tannins” rating
90 James Halliday,
the Australian Wine Companion 2007
“Sweet, juicy shiraz fragrances with spicy overtones.
Rich ripe palate with spicy fruit and fresh acid” Winestate
2006 Yarra
Valley Regional Review
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2005 Sauvignon
Blanc
Estate-grown Sauvignon Blanc.
This delightfully crisp, unoaked Sauvignon Blanc is a low to medium-bodied wine,
with tantalising tropical fruit on the palate. A more European style, it
is a fine complement to spicy vegetarian and Asian dishes, fish, fruit,
fetta and goats cheese. Medal winner Royal Melbourne, Federation Square and the Yarra
Valley Wine Show. “Flush with passionfruit
and gooseberry flavours running through the
length of the palate; well balanced finish.” Rating 90 James Halliday Australian Wine Companion 2007
“Clean, sweet fruited citrus and
tropical aromas, supported by a savoury dried
straw undercurrent. The light bodied palate is fresh, crisp and quite
zesty, and exhibits good mid-palate richness” Newwine Review Panel: James Halliday, Kate
McIntyre, Chris Barnes, Ben Edwards
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2005 Rose´ A dry Rose´ with no residual sugar.
Made from Estate grown Cabernet Sauvignon
grapes and fermented off skins to dryness, the result is a light, fruity,
summer wine with a brandy, mandarin nose and a round, soft mouth feel. A
delicate onion skin pink, it has savoury
Cabernet fruit and biscotti tones on the palate. It is a refreshing
complement to fish, chicken, vegetarian dishes, light and spicy Asian
food and soft cheeses. “A beautifully crafted, soft pink wine from the Yarra Valley. It looks and is so
delicate but has lots of character.” review Geoff Gordon Melbourne Times 2006
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2005 Keith Charles
Vintage Port:
Named for Graeme's father, this smooth and elegant Yarra
Valley Vintage
Port is made from Cabernet Sauvignon and a portion of Shiraz (10%). The palate is a delicious dark berry fruit, mint and
liquorice. Beautiful for
drinking now, this fortified will continue to develop for some years in
the bottle. A lovely after-dinner or desert wine. Medal winner Royal
Adelaide Wine Show and Stanthorpe.
2005 Quatrain: A 'Bordeaux' style
blend of 70% Cabernet Sauvignon,
17% Petit Verdot, 10% Merlot and 3% Cabernet
Franc, it is the biggest wine we produce and has lovely drying tannins.
Released in November 2006, the palate has blackberry, liquorice, spice
and a hint of dark chocolate. Medal winner Victorian Wines Show and
Red Hill International Cool Climate Wine Show and selected for the Biennial
Yarra Valley Wine Program. “Classically
elegant, intense Yarra Valley
blend of Cab. Sav, Petit Verdot,
Merlot and Cab Franc. At this early stage of its life the wine needs
decanting and swirling in a big glass to reveal the core of succulent,
ripe black fruit lurking within its tightly structures, finely tannic
palate. Five or more years in the cellar should see those flavours
unfold.” Max Allen “Wines to Cellar” Gourmet Traveller December/January
2008
2005 Merlot:
Also released in November 2006, this has been produced in limited
quantities and is available at cellar door, on-line and by mailing list
only. The palate has delicious berry, plum, rhubarb and spice and soft
tannins with a wonderful mouth feel. Limited release, as we only make a
small amount of this lovely Merlot. Silver medal 2007 Red Hill
International Cool Climate Wine Show
Latest Release 2008:
Our 2005 Petit Verdot. This lovely robust wine was put back in
French oak for a further 6 months and has softened beautifully. It has
succulent red and black fruit and superb floral undertones. It has just
been released at cellar door, in time for the Melbourne Good Food and
Wine Show (end of May 2008) and will feature in the Wine Theatre at
Sydney GFWS later in June.
To be released in 2008
2005 Shiraz (Gold Medal winner at the 2007 Concours des Vins), This
lovely wine will be first released at the Sydney Good Food and Wine Show
in the third week of June 2008. It will feature in the Wine Theatre at
Sydney GFWS.
2006
Chardonnay (Winner of 15 medals pre-release including 5 gold medals
(inc. Royal Queensland, Red Hill International Cool Climate Wine Show,
the Victorian Wines Show and Ballarat. Stockade Cellars Trophy for Best
White Table Wine at the 2007) Ballarat Wine Show),. This gorgeous
Chardonnay was presented in the Yarra Valley biennial wine program and
will have its public release at Perth Good Food and Wine Show in July
2008.
2008 Pinot Gris:
We are eagerly awaiting the release later in 2008 of this lovely
delicate wine.
 We e
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To register your interest in the 2008 releases click here to send us an email .
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