SPARKLING WINE : Our sparkling is made completely "in house" by the "Methode Traditionelle" at its most "hands on". All the secondary fermentation (which imparts the fizz) occurs in bottle. The grapes used to date are Chardonnay (Blanc de Blanc) and and blend of Pinot Noir and Chardonnay (Pinot Chardonnay). The Sparkling wine is disgorged just prior to sale, maximizing time on secondary lees. Crown seals are used to prevent cork related taints and allow upright storage.
WHITES : The whites are made in small single vineyard batches and remain as single vineyard wines. The grapes are crushed, pressed, clarified and fermented slowly. Finishing, bottling and labeling is done on site, with the help of great friends and neighbours.
Semillon and Chardonnay grapes are sourced in the Hunter while Riesling grapes have been sourced from Orange.
ROSE : To make Rose the juice is drawn from Shiraz and Cabernet grapes within a few hours of crushing. The juice is clarified, tank fermented slowly at cool temperatures, blended, fined, filtered and bottled on site. These wines can have a blend or grapes from various vineyards.
REDS : We generally source Shiraz from the Hunter, Cabernet from the Hilltops region and Pinot Noir from cooler regions of Orange or the Hilltops.
The reds are crushed and fermented on skins in stainless steel with temperature control, pressed off and aged for 12 - 18 months in good quality well seasoned French Oak. They are finished and bottled on site.
The red wines released currently are the 2013 Shiraz and 2013 Cabernet Sauvignon from the Hilltops region.
DESSERT WINE: The 2013 season provided ideal conditions in the Hilltops region to produce ultra ripe Viognier grapes which are made into a delicious dessert wine. The grapes were basket pressed, settled and fermented under controlled temperature. The fermentation stopped naturally, the wine was finished, filtered and bottled into 375mL bottles.
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