Miller’s Dixons Creek Estate Wines

                                 Winemakers: Graeme Miller & Shaun Crinion

A philosophy of the winery is to use both screw cap and cork. While cork is a more expensive choice of closure, we prefer cork as an ideal closure for wines with long cellaring potential, hence many of our wines are under high grade natural cork. We are proud to use cork as a natural product. The results of an independent life cycle analysis of wine closures conducted by Pricewaterhouse Coopers clearly demonstrate that natural cork is the best wine closure in terms of environmental performance. The year-long study found that CO2 emissions — a key factor in global warming — resulting from the life cycle of a screwcap, are 24 times higher than those from a natural cork stopper, while a plastic stopper is responsible for 10 times more CO2 than a natural cork.

We do not use oak staves or oak essence to enhance our wines. We mature all our red wines and some of our whites in superb quality oak barrels, which account for our biggest variable cost for the winery each year. All are matured in French oak  except our Shiraz, which is matured in American oak, chosen to complement the peppery characteristics which develop in this variety when it is grown in cool climate. While our Chardonnay ferments and matures in new oak, the other wines, which will spend a longer time in oak, are matured in new, one and two year old  and older oak; the mix being selected by the wine makers to develop the desired wine-enhancing characteristics and level of maturation for each individual wine and to ensure the wine does not 'over oak'.

Methode Traditionnelle 2006 Cuvee Extra Brut (Sparkling) Three years in the making, this lovely bottle- matured sparkling is a cuvee’ (blend) of 55% Pinot Noir and 45% Chardonnay and is extra brut (extra dry). It has an exceptionally fine bead and a refreshing palate. The dominant Pinot Noir adds interesting complexity. Awarded  Best Victorian Sparkling Wine at the Federation Square Showcase series August 2009 and trophy for the Best Australian Sparkling Wine at the second biggest wine show in Australia, Rutherglen Wine Show, September 2009, Silver and Top Sparkling in its class at Royal Melbourne Wine Show 2009.  Composite cork closure.

2008 Pinot Gris- Released in November 2008, this delicate summer wine has intense varietal characters of Red Delicious apple and Nashi pear and  fresh, crisp acidity. It is well suited to prawns, oysters, lighter white fish and fresh green salads. Screwcap.

2009 Pinot Gris- To be released in January 2010, this delicious Pinot Gris has a nose and palate of honey, pear and lemon and added complexity from French oak and a wild ferment. It finishes with a soft round mouth feel and is an excellent complement to prawns, scallops, oysters, white fish, chicken Caesar and soft cheeses. Screwcap.

2008 Sauvignon Blanc –Just released November 2008, this is a wonderfully fragrant Sauvignon Blanc with  a palate of ripe passionfruit and pineapple, underlying herbaceous characters and fresh, crisp acidity. It is an ideal complement to white fish, shell fish, spicy Asian and spicy vegetarian dishes, fetta and goat cheese. It has already taken out its first medals, bronze, at the 2008 Royal Perth Wine Show, the Victorian Wines Show and Red Hill International Cool Climate Wine Show. "If you're looking for a Sauvignon Blanc that is subtler and less aggressive than many New Zealand wines, try this ...a richer style of Sauvignon Blanc, this wine has aromas of passionfruit and tomato leaf, which lead on to a fresh, fully flavoured palate with crisp acidity. Serve it with Thai green curry" Sally Gudgeon, Sun/Herald 29/3/09. Screwcap.

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 (Limited quantities still available). Screwcap.

2006 Chardonnay First released at Perth Good Food and Wine Show in July 2008 and now released to cellar door, this lovely wine is made from whole bunch pressed Chardonnay, which was barrel fermented in new French Nevers oak and stored in barrel on yeast lees for six months. The palate has peach, nectarine and lime with vanilla, cedar and gentle spice from the oak. A 25% malolactic fermentation and lees stirring add palate weight and a creamy texture. It is a fine complement to fish, pork, poultry, pasta and hard cheeses.  This is one of the Yarra Valley's most awarded wines - 28 medals including  8 gold, and two trophies. It was selected for the 2007 biennial Yarra Valley Wine Program.  Gold medal Awards from 2007 include  Royal Queensland,  Victorian Wines Show, Red Hill Cool Climate Wine Show,  Ballarat Wine Show (and the Stockade Cellars Trophy for Best White Victorian table wine ) Rutherglen Wine Show and the Yarra Valley Wine Show. In September 2009 it won top gold in its class at  the second biggest wine show in Australia, Rutherglen Wine Show, and went on to win the Show Trophy for the 2009 Best Australian Dry White Wine - Chardonnay. "Mighty impressive wine this. It's from Graeme Miller's Dixons Creek vineyard in the Yarra Valley. Plenty of winemaking influence, yet it has retained essential fruit characters. Complex and powerful with length and concentrated power." Ray Jordan West Australian 7/3/09 . Cork closure.

 2009 Rose´ This lovely dry food Rose is made from 70% Cabernet and 30% Shiraz. It has a delicate strawberry nose and a soft, plush palate of fresh summer fruits. It is a refreshing complement to light summer dishes, light and spicy Asian dishes, salads, terrines, quiche, fetta and goat cheeses. It will be released in late November 2009. Screwcap.

2006 Pinot Noir: First released at the Marylands Duck Crawl pinot tasting in August 2008, this elegant and beautifully smooth Pinot Noir has a nose of strawberry, black cherry and vanilla. The palate has firm acidity, silky tannins which dry invitingly in the mouth, black cherry fruit, and superb French Nevers oak. It is a fine complement to duck, pork, quail, rabbit, turkey, red fish, vegetarian dishes and ripe cheeses. Bottled  May 2008,  medal winner 2008 Royal Perth Wine Show. "A really impressive wine from the Yarra Valley delivering true varietal flavours and excellent depth and oak balance" John Fordham, Sydney Sunday Telegraph 8/1/1/2009 . Cork Closure.

2005 Shiraz  The 2005 Shiraz has been matured in American oak. It has a palate of raspberry, blueberry, spice and white pepper and the oak contributes delicate coconut and vanilla complexity. Well rounded tannins give palate length and heighten fruit intensity: It is a lovely wine with game, veal, lamb, spicy vegetable dishes and hard cheeses. This wine was a gold medal winner at the French Australian Chamber of Commerce Le Concours des Vins Victoria, in November 2007. This annual event is judged by a panel headed by veteran judge and one of France's winemaker, Michel Chapoutier and the six finalists in France’s Sommelier of the Year awards. Cork Closure.

2005 Merlot:  This has been produced in limited quantities and is available at cellar door, on-line and by mailing list only and to select on-premise. 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 and rarely send it to wine shows. Silver medal 2007 Red Hill International Cool Climate Wine Show, Bronze 2008  Royal Perth Wine Show. Cork closure.

2006 Cabernet Released in 2009, the Cabernet is a blend of 85% Cabernet, 3 % Cabernet Franc, 7 % Merlot and 5% Petit Verdot. It has a easy drinking palate of plum, fig, blackberry, supple, fine grained tannins and nicely integrated oak. Estate made and bottled, it is well suited to beef, kangaroo, char grilled steak, strong vegetarian dishes and sharp cheeses. Screwcap.

2005 Quatrain: This is our signature  wine, which will develop beautifully over many years. A 'Bordeaux-style' blend of 70% Cabernet Sauvignon, 17% Petit Verdot, 10% Merlot and 3% Cabernet Franc, it is an elegant wine with a complex palate and 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, 2008 Cowra and 2008 Rutherglen Wines Show. Selected for the Biennial Yarra Valley Wine Program 2007. “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;     "Fine currant & blackberry fruit; fresh-cut cedar and tobacco overtones. Restrained, clean vanilla oak is evident but not dominant. Minimal herbal character, subtle mineral and spice. Fine, medium-bodied palate. Soft berry fruit and refined, supple tannins. Balanced acid, good palate length, dry savoury finish. Classic Bordeaux style of Yarra Valley Cabernet blend.”   Martin Williams – Master of Wine December 2008. Cork closure.

2005 Petit Verdot. This lovely robust wine was put back in French oak for a further 6 months prior to being prepared for bottling  and has softened beautifully. Bottled in mid 2008 it has succulent red and black fruit and superb floral undertones. It has was released to cellar door in time for the Melbourne Good Food and Wine Show (end of May 2008) and was selected for the Wine Theatres at Sydney & Brisbane Good Food and Wine Shows .“Very juicy, slightly fleshy, rich and complex. Fine crisp Petit Verdot acid, warm alcohol in balance. Acid provides linear structure and palate continuity to fine, long tannins at finish. Fine example of Petit Verdot, clearly single-varietal in terms of aroma/flavour profile but showing plenty of character and class.  Excellent acid/tannin balance and generous mid-palate in a sleek style.” Martin Williams –Master of Wine December 2008. Cork closure.

2006 Keith Charles Vintage Fort: Named for Graeme's father, this smooth and elegant Yarra Valley Vintage Port is made from 100% Cabernet Sauvignon.  The palate is a delicious dark berry fruit, liquorice ant chocolate.  Beautiful for drinking now, this fortified will continue to develop for some years in the bottle. A lovely after-dinner or desert wine. Bronze medal winner Rutherglen Wine Show. Cork closure.

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