Time of release
Deep straw colour. A full wine with a rich, creamy, viscous texture showing honey, praline toffee and lanolin characters balanced by a crisp lemon natural acidity on the finish. Well integrated new French oak background is not too dominant. To complement full flavoured dishes. Alcohol 14.5%

Time of release
Complex honey, praline, toast and lanolin aromas and flavours dominate, with a light oak background adding weight and a crisp citrus finish. Only a couple of barrels made each year, so a rarity and little known generally as a Jasper Hill wine from Heathcote. Drink later in the meal, with poultry, cheese or full flavoured vegetable dishes. 13.0% alc/vol

Time of release
Back on the list, after missing the 2016 vintage. Miniscule volumes of this white Bordeaux styled wine: has a rounded palate of buttery honey and lanolin with a new French oak background and a light tannic finish. Fourteen months bottle age prior to release, it has already thrown a small harmless tartrate “wine diamonds” deposit. Ideally matched to oily fish or roast chicken. 14.0% alc/vol

Tasting notes by Andrew Caillard, MW – 8th August 2017
Pale colour. Aniseed, fennel lemon, camomile aromas with yeasty complexity and lanolin notes. Fresh lemon aniseed flavours, fine chalky consistency, savoury roasted chestnut complexity and long acid cut. A touch of spearmint at the finish. A very intriguing wine with fresh buoyant fruit and underlying oak complexity. 14% Alc 93 points – Now – 2028

Time of release
Fourteen months in bottle before release. Honeyed aromas follow through on to the generous palate, with lanolin characters blending in to the light French oak background. Not Hunter in style, more dry white Bordeaux. 13.0% alc/vol

Tasting notes by Andrew Caillard, MW – 8th August 2017
Pale colour. Ansieed, fennel lemon, camomile aromas with yeasty complexity and lanolin notes. Fresh lemon aniseed flavours, fine chalky consistency, savoury roasted chestnut complexity and long acid cut. A touch of spearmint at the finish. A very intriguing wine with fresh buoyant fruit and underlying oak complexity. 14% Alc 93 points – Now – 2028

Time of release
Also new oak fermented, with typical light lemony, lanolin characters and a viscous, waxy mouthfeel. No sweetness, it ages very well if you can keep your hands off it. 12.0% alc/vol

Tasting notes by Andrew Caillard, MW – 8th August 2017
Pale colour. Fresh lemon curd sage aromas with lanolin, minerally notes. Well concentrated lemon sage leafy flavours, some herb notes, fine sinewy textures and underlying savoury complexity. Finishes chalky form long and sweet with lemon curd, tonic water notes. Some bottle age characters beginning to emerge. 13% Alc 89 points – Now- 2026

Tasting notes by Andrew Caillard, MW – 8th August 2017
Medium pale colour. Developed grapefruit, lemon curd, hazelnut, vanilla aromas with flinty notes. Well concentrated and supple with lovely lemon curd, cashew nut, hazel nut notes, fine chalky textures, some aniseed notes and long fresh mineral acidity. Roasted hazelnut, spicy vanilla finish. Really good balance between fruit, oak and complexity. 13% Alc 94 points – Now – 2030

Tasting notes by Andrew Caillard, MW – August 2007
Pale colour. Lanolin/ matchstick/ tropical lemon grass herb garden aromas. Toasty/ lanolin/ minerally acidity, lovely fruit sweetness and flavour length. Now-2012. 91 points.

Tasting notes by Andrew Caillard, MW – 8th August 2017
Medium pale colour. Flinty aniseed, lemon curd, herb garden aromas. Expressive wine with flinty lemon curd, herb garden aniseed fruit, savoury oak complexity, some mid palate volume, chalky textures and marked acidity. Still fresh and lively with the reductive notes giving complexity, interest and modernity. Will probably last quite a while given its youthful exuberance. 13% Alc 93 points – Now – 2030

Time of release
Sorry a drought-reduced 50 cases only. There is a dry minerality to the honeyed nuttiness, with tropical flavours and a lovely French oak touch. It is not a fruit driven style for the most part but rather more European – a polarizing wine people love to debate. 14.5 alcohol/vol.

Tasting notes by Andrew Caillard, MW – August 2007
Pale colour. Intense grassy/ lemon/ honey aromas. Sweet lemon/ honey flavours, toasty/ vanilla oak, some leafy nuances. Finishes bitter sweet. 83 points.

Tasting notes by Andrew Caillard, MW – 8th August 2017
Medium pale colour. Baked lemon, herb garden aromas with flinty anise notes. Generous and swete fruited with developed lemon curd, tobacco fruits, fine chalky looseknit textures, integrated savoury complexity and long fresh acidity. 14,5% Alc 92 points – Now-2025

Time of release
So little was made that it was not released, it was available for tasting at the Cellar only at the time of the release

Tasting notes by Andrew Caillard, MW – August 2007
Pale colour. Lemon/ herb garden with some apricot notes. Sweet lemon/ apricot flavours, sweet apricot flavours, fine minerally acidity. Lovely viscosity and flavour length. 90 points.

Tasting notes by Andrew Caillard, MW – 8th August 2017
Medium pale colour. Developed lemon curd, mango, flinty, aniseed aromas. Richly flavoured and developed with deep set sweet lemon, mango, peach flavours, fine loose knit chalky textures, underlying savoury complexity and lovely mineral length. At its peak but lovely to drink. 12% Alc 93 points Now-2022

Time of release
Sorry, a drought-reduced 50 cases only. A dry, minerality to the honeyed nuttiness, with tropical flavours and a lovely French oak touch. Not fruit-driven mainstream in style; more European like – a polarising wine that you either love or not. 14.5% alc/vol

Tasting notes by Andrew Caillard, MW – August 2007
Pale colour. Apricot/ toasty/ coconut aromas. Sweet apricot/ coconut/ toasty flavours, lemon curd, indelibly strong acidity. Finishes lemon curd flavours. Toasty oak finish. Now-2010. 86 points.

Tasting notes by Andrew Caillard, MW – 8th August 2017
Medium pale colour. Flinty, stone fruit, sage aromas with toasty, oil skin notes. Fresh and supple with sweet fruit stone fruits, flinty flavours, fine looseknit chalky notes, bitter tonic water notes and marked crisp acidity. Finishes with vanilla notes and persistent acid cut. 91 points 14.5% Alc Now -2024

Time of release
Similar tasting notes to last year! Crisp, minerally, tropical fruits, honey and a touch of new French oak, with savoury, oxidative characters. A complex, full flavoured, dry wine that needs strong food flavours. Bottle aged for a year, this is ready to drink from now on and should cellar well. Only 120 cases made. 14.5% alcohol

Tasting notes by Andrew Caillard, MW – August 2007
Pale colour. Very classical lanolin/ matchstick/ pear skin aromas. Sweet lanolin/ pear skin flavours and some savoury oak, slight sappy notes. Finishes crunchy dry. Alcoholic. Now. 84 points.

Tasting notes by Andrew Caillard, MW – 8th August 2017
Medium brassy colour. Oxidised and volatile. 14.5% Alc 76 points – past

Time of release
Crisp, mineral, tropical fruits, with violet flowers, honey and a touch of new French oak. All in all, a quite complex, full flavoured, powerful dry wine that demands strong food flavours. With twelve months in the bottle, this is ready to drink from now on. 14.5% alcohol

Tasting notes by Andrew Caillard, MW – August 2007
Pale colour. Dried apricot/ lemon aromas. Sweet apricot/ lemony flavours, lanolin toasty oak with leafy characters. Finishes chalky dry. 79 points

Tasting notes by Andrew Caillard, MW – 8th August 2017
Medium pale colour. Developed lanolin, lemon curd, herb garden fruits. Well concentrated tonic water, lemon curd flavours, fine looseknit chalky textures and marked acidity. Finishes hard and bitter with pond water notes. 14.5% Alc 86 points – Now

Time of release
A honeyed nuttyness is present in the aromas, with the nose at this stage seeming restrained. Flavours then burst open on the palate with a tropical/citrus clean acidity counter-balanced with new French oak characters. A deliberate degree of oxidation adds to complexity. 13.0% alc/vol.

Tasting notes by Andrew Caillard, MW – August 2007
Gold colour. Touch oxidized. Herb garden/ toast aromas. Grapefruit/ toasty aromas, tangy acidity finishes quite steely dry. Sweet and sour wine. 75 points.

Tasting notes by Andrew Caillard, MW – 8th August 2017
Medium brassy colour. Oxidised with touches of VA. Oak component still showing but the fruit is over developed. 13% Alc 80 points – Now

Time of release
Yes, a new style of wine for Jasper Hill. From a small plot of 11 year old vines in a corner of Georgia’s Paddock. We have been experimenting with it for a few vintages, producing 40 dozen in 1997. We drank most of that but allowed its debut with the balance in a couple of Melbourne restaurants. This year we have 120 cases. Full-on richness from ripe fruit coupled with new French oak barrel fermentation at warm temperatures on solids, lees contact and full malolactic fermentation. Creamy, tropical characters, a real mouthful. 13.0% alcohol.

Tasting notes by Andrew Caillard, MW – August 2007
Gold colour. Toasty/ tropical fruit/ banana aromas. Sweet toasty/ lemon curd/ banana flavours. Oily oak dominated palate. 73 points.

Tasting notes by Andrew Caillard, MW – 8th August 2017
Medium brassy colour. Flinty matchstick, lemon curd, tonic water aromas with underlying savoury almost cedar like notes. Well concentrated tonic water, lime squash flinty flavours, fine pronounced acidity and cedar oak. Ok to drink but clumsy. 13% Alc 86 points – Now

Tasting notes by Andrew Caillard, MW – 8th August 2017
Medium brassy colour. Toasty, lemon curd, tropical fruits, tobacco aromas. Curiously sweet on the palate with buoyant fruits, creamy complexity and underlying savoury oak complexity. Finishes minerally and long. Still drink but slightly odd. 13% Alc 85 points – Now