Image - Seppelt, The Harvest, February 2006 Issue 04

Our Wines Vineyards Winemakers Awards Cellar Doors News Image - Seppelt


Welcome to the February edition of the Seppelt eNewsletter. It is a very exciting time at Seppelt as we prepare for the 1 April release of five new wines from the Seppelt Regional Collection and the esteemed 100 year old 1906 Seppelt Para Tawny, all while enjoying a glass of the new 2004 Victorian Shiraz and the 2005 Victorian Pinot Noir.

Feature article: Seppelt Regional Collection Releases

ALSO IN THIS ISSUE:
Image - Bullet Regional Focus - Grampians
Image - Bullet A First Look at the Great 2004 Vintage - 2004 Seppelt Victorian
    Shiraz
Image - Bullet New vintage Pinot Noir Joins Seppelt Victorian Range
Image - Bullet Feature Wine - 2005 Seppelt Bellfield Marsanne Roussanne
Image - Bullet Forthcoming Events - Barossa Slow, Cellar Door Pass Scheme
Image - Explore the House of Seppelt
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New Vintage Pinot Noir Joins the Seppelt Victorian Range

Image - Seppelt Victorian Shiraz and Victorian Chardonnay We are proud to add the 2005 Seppelt Victorian Pinot Noir to Victoria's definitive wine portfolio. The new Victorian Pinot Noir shares Seppelt's hallmark of refined elegance, while commanding an individual reputation for quality and is varietally and regionally expressive.

The 2005 Seppelt Victorian Pinot Noir is sourced from Drumborg and the Mornington Peninsula. In both of these regions, the cool maritime climates produce a classic, refined expression of Pinot Noir with lifted varietal aromas, ripe spiced cherry flavours and delicate acidity.

Made by Arthur O'Connor, the 2005 Seppelt Victorian Pinot Noir was matured for eight months in one and two year old French oak. The nose displays bright cherry and violet aromas with a slight gaminess and hints of spice. The palate further develops the aromas with spice and cherry flavours merging with well integrated oak to produce a wine with a long and almost savoury finish. As with all of the Victorian range, this wine is a great accompaniment to food. We're drinking this with Peking Duck, the buoyant acidity cutting through the fat perfectly.

Look out for this newly released wine at fine wine retailers or contact the Seppelt Cellar Doors for more information.

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