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 PricewaterhouseCoopers 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.

2008 Pinot Gris- Just 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.

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 listed sample)...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.

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

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).

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 our most awarded wine. It was selected for the 2007 biennial Yarra Valley Wine Program.  Awards include 6 gold medals - 2007 Royal Queensland,  2007 Victorian Wines Show, 2007 Red Hill Cool Climate Wine Show, 2007 Ballarat Wine Show (and the Stockade Cellars Trophy for Best White Victorian table wine) the 2008 Rutherglen Wine Show and 2008 Yarra Valley Wine Show, as well as 6 silver medals and 7 Bronze medals. "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

 2005 Rose´ A dry Rose´ made from Estate grown Cabernet Sauvignon, fermented off skins, the result is a light, fruity, summer wine with a brandy, mandarin and candied orange peel 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 (Very limited quantities still available)

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 in May this year, it has already won its first medal, bronze, at the 2008 Royal Perth Wine Show and featured in the wine theatre at Brisbane Good Food and Wine Show.

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 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

2005 Shiraz Released recently to cellar door, 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 Rhone Valley winemaker, Michel Chapoutier and the six finalists in France’s Sommelier of the Year awards.

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. Silver medal 2007 Red Hill International Cool Climate Wine Show, bronze Royal Perth Wine Show 2008

2005 Quatrain: A 'Bordeaux-style' blend of 70% Cabernet Sauvignon, 17% Petit Verdot, 10% Merlot and 3% Cabernet Franc, this 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

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 it featured in the Wine Theatres at Sydney & Brisbane GFWS this year.“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

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. Bronze medal winner 2007 Royal Adelaide, Royal Sydney Australian Small Winemakers Show Stanthorpe and 2008 Royal Queensland, Red Hill Cool Climate and Rutherglen Wine Show

Released mid December 2008: 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 lovely fresh palate. The dominant Pinot Noir adds interesting complexity. First medal Bronze 2009  Red Hill Cool Climate Wine Show.

2006 Cabernet The Cabernet is a blend of 85% Cabernet, 3 % Cabernet Franc, 7 % Merlot and 5% Petit Verdot. It has a 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. Just released February 2009

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