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Miller’s Dixons Creek
Estate Wines
Winemakers:
Graeme Miller & Shaun Crinion

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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 Cuvee
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.
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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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To register your interest in the 2008 releases click here to send us an email .
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