Camelback Vineyards

Country of Origin:  Australia                     Appellation: Sunbury Wine Region
                                                                                        Heathcote Region
Winemaker:   Peter Seers &                             About:  Galli Estate Winery

Vineyards:  Estate Fruit

2005 rockbank Chardonnay

From estate vines planted in 1997 and 1999. All VSP trained.  The grapes are handpicked and the wines are crafted using traditional wine making methods.  From a cooler growing season, the Camelback Estate Chardonnay has a deep straw color. Aromas of grapefruit and white peach with nutty oak with an intense palate with a long finish.

2005 Sauvignon Blanc Semillion

The Lake House Trophy. 2005 Daylsford Wine Show 'People's Choice Award'

Vines planted in 1997 and 1998.   Hand picked grapes were crushed and pressed at low temperature. Free-run juice only was used, ensuring maximum quality. Mid straw in color, this wine displays the grassy and passion fruit aromas typical of Sauvignon Blanc (87%) combined with the zesty citrus fruit characters of Semillon (13%).

2003 rockbank cabernet merlot

87 Points Wine Enthusiast

Daylesford Wine Show 2004 Trophy for Best Cabernet in Show

This blend is an approachable wine that is the perfect partner with food. The Cabernet Sauvignon (79%) contributes ripe rich mulberry and spice characters and fine velvety tannins. The Merlot (21%) adds cherry, red currant and blueberry characters. Attractive cedary notes are derived from the oak maturation.

2005 Heathcote Shiraz

Estate-grown grapes from Rockbank. Red ironstone volcanic soils of the Sunbury Wine Region of Victoria.  This wine is densely colored with lifted aromas of dark berries and spice. Medium bodied with ripe fruit flavors and fine tannins with a soft finish, it will increase in complexity with 4 - 5 years cellaring.

2003 Rockbank Shiraz

Estate-grown grapes from Rockbank. Red ironstone volcanic soils of the Sunbury Wine Region of Victoria.  This wine is densely colored with lifted aromas of dark berries and spice. Medium bodied with ripe fruit flavors and fine tannins with a soft finish, it will increase in complexity with 4 - 5 years cellaring.