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THE
WILSON OV-28 ... 2006 CELLAR RESERVE PINOT NOIR
Picked
March 18, 2006. 13.5 %
alc/vol.
60
dozen produced: matured in new & re-shaved French oak for 19 months.
Bottled May 2008.
Colour:
Crimson.
Nose: Bright floral raspberry & subtle oak.
Palate: Black cherry fruit &
balanced oak; long silky oak & fruit finish.$40
A worthy sister to the 2005 OV-27 released last year. Again, a drought wine: just 600 litres of intense Pinot Noir from our unirrigated hectare of vines. After 19 months in new and reshaved French oak, the wine exhibits floral, raspberry & boiled lolly on the nose, while the full palate is more black cherry. The finish is long, firm & complex, with clean acid & silky tannins. The wine will develop steadily for many years, probably being best between 2010 and 2020.
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THE WILSON OV-27 ... 2005 CELLAR RESERVE PINOT NOIR
Picked
April 9, 2005. 14.5 %
alc/vol.
60
dozen produced: matured in re-shaved French oak for 21 months.
Bottled June 2007.
Colour:
Deep, purple & magenta.
Nose: Intense black cherry, ripe fruit & oak.
Palate: Rich black cherry fruit &
balanced oak; long cherry finish. SOLD
OUT
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2004
PINOT NOIR
Picked
April 3 & 4, 2004. 12.1 %
alc/vol.
250
dozen produced: matured in re-shaved French oak for 18 months.
Bottled October 2006.
Colour:
Bright, vibrant ruby.
Nose: Cherries and oak.
Palate: Spicy sweet cherry; fresh acid finish with gentle tannins. $25
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2004
PINOT NOIR ... UnOaked
Picked
April 3 & 4, 2004. 12.1 %
alc/vol.
85
dozen: Matured in Stainless steel .. a great opportunity to compare the same
wine with and without French Oak influence!
Bottled October 2006.
Colour:
Bright, vibrant garnet.
Nose: Delicate
cherries.
Palate: Spicy sweet cherry,
with a softer finish.
$18
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2004
PINOT NOIR "UPPER SLOPE"
... from the upper third of our Pinot Noir vineyard!
Picked
April 4, 2004. 12.1 %
alc/vol.
Only
25 dozen produced: held in re-shaved French oak for 12 months.
Bottled October 2005.
Colour:
Bright, vibrant ruby.
Nose: Delicate violet
& cherries.
Palate: Spicy sweet cherry; fresh acid finish with gentle tannins.
sold out
2003
PINOT NOIR
BRONZE
MEDAL: Gippsland
Wine Show 2006.
Picked
April 22, 2003. 13.5 %
alc/vol.
Only
95 dozen produced: held in re-shaved French oak for 28 months.
Bottled October 2005.
Colour:
Bright, vibrant garnet.
Nose: Dark cherries.
Palate: Spicy sweet cherry,
fresh acid finish with gentle tannins.
$30
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2002
PINOT NOIR
Picked
April 13, 2002. 12.7 % alc/vol.
Only
225 L produced: held in re-shaved French oak 16 months.
Bottled October 2004.
Colour:
Bright, vibrant garnet.
Nose: Citrus peel; Cherry; White pepper.
Palate: Spicy sweet cherry,
some developed character.
Clean acid finish.
(Sold out)

2001
PINOT NOIR
PEOPLE'S CHOICE AWARD: Duck Crawl Convention, 2007.
GOLD MEDAL: WineWise
S.V.A. July 2004
SILVER
MEDAL: Rutherglen
Show 2006, class 244.
Top of Class 244:
Pinot Noir 2003 & older.
SILVER
MEDAL: Boutique Wine Festival
2004.
BRONZE
MEDAL: Rutherglen Show 2003, Class 50.
BRONZE MEDAL: Cool Climate Wine Show 2004,
(Red Hill, Mornington Peninsula) Class 17.
BRONZE MEDAL: Cool Climate Wine Show
2005,
(Red Hill, Mornington Peninsula) Class
22.
Picked
April 7, 2001. 14.0 %
alc/vol.
2000
L produced: held in oak of various ages for 25 months.
Colour:
Dark red & crimson; Nose:
Oak & cherry;
Palate:
Black cherry & oak middle palate;
Clean fruit & acid finish, with silky oak grip.
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2000
PINOT NOIR 'CELLAR RESERVE'
Our first 'Cellar Reserve' pinot noir !!
Picked
April 1 and 2, 2000. 14.0 %
alc/vol.
Only
650 L produced: held in oak of various ages since May 2000. Bottled July
2002.
Colour:
Bright crimson; Nose: Oak & cherry nose;
Palate:
Full black cherry & vanilla oak middle palate; Clean fruit & acid
finish, with silky oak grip.
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1998 PINOT NOIR
BRONZE
MEDAL: Cowra Wine Show 1999, Class 24.
COMMENDED: Lilydale Show 1999, class 11A.
FINALIST: Concours des Vins du Victoria, 1999.
142 dozen bottles; 12 magnums; 1 Imperiale (3 litres) ...
12.9% alc.
One of our best Pinot Noir vintages. 37 months in new/old French oak. (Including seven months in one year old French oak).
Lighter in colour than the 1997, but more intensely 'pinot'.
Rich dark-cherry flavours with balanced oak. Will reward patient cellaring.
FOODS: Crayfish or Morton Bay bugs & rich sauces; trout; soft cheese.
CELLAR: Drinking supwerbly now, or cellar up to 2013.
(Sold out)
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