Secret Wines
Contact Us
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| phone: +61 2 9730 1908 |
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| Mobile: 0411 431 908 |
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Wine Regions & Wineries
Adelaide Hills
Canberra District
Barossa Valley
Hunter Valley
King Valley
Mount Barker
Margaret River
Shoalhaven Coast
Wrattonbully
Yarra Valley
| Graeme Miller Yarra Valley VIC |
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Awards
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Graeme Miller |
Wines & Tasting Notes
| Cuve'e Extra Brut |
Made in the full “Methode Traditionelle” and three years in the making, this lovely bottle- matured sparkling is a cuvee’ (blend)of 55% Pinot Noir and 45% Chardonnay and is extra brut (extra dry). It has an exceptionally fine bead and a rich, yeasty palate. The dominant Pinot Noir adds interesting complexity. |
| Sauvignon Blanc |
Hand picked, single vineyard, tank ermented, tank matured, this fragrant Sauvignon Blanc has a palate of ripe passionfruit and pineapple, with underlying herbaceous characters and fresh, crisp acidity. It is an ideal complement to fish and shell fish, Asian dishes, vegetarian pasta, fetta and goat cheeses. “If you are looking for a Sauvignon Blanc that is subtler and less aggressive than many New Zealand wines this is a richer style of Sauvignon Blanc, with aromas of passionfruit and tomato leaf, which lead on to a fresh, full flavoured palate with crisp acidity. ” Sally Gudgeon, Sydney Sunday Herald 2009 |
| Pinot Gris |
This delicate wine has intense varietal character of Red Delicious Apple and ripe Nashi pear and a fresh crisp acidity. It is well suited to prawns, oysters, lighter white fish and fresh, green salads |
| Chardonnay |
One of the Yarra Valley’s most awarded wine - 28 medals. Whole bunch pressed and then barrel fermented in new French Nevers oak. Estate grown fruit, the palate has peach, nectarine and lime with vanilla, cedar and gentle spice from the superb oak. |
| Pinot Noir |
This elegant and beautifully smooth Pinot Noir has a nose of strawberry, black cherry and vanilla. The palate has firm acidity, silky tannins which dry invitingly in the mouth, black cherry fruit, and superb French Nevers oak. It is an excellent complement to duck, pork, quail, rabbit, turkey, red fish, vegetarian dishes and ripe cheeses. “A really impressive wine from the Yarra Valley, delivering true varietal flavours and excellent depth and oak balance. ” John Fordham, Sydney Sunday Telegraph Nov 2009 |
| Shiraz |
MatuMatured in American oak, with a palate of raspberry,blueberry, spice and white pepper and delicate coconut and vanilla complexity. Swell rounded tannins gave palate length and heighten fruit intensity: Gold medal winner at the French Australian Chamber of Commerce Concours du Vin Victoria- judged by leading French winemaker Michel Chapoutier and the six finalists in France’s Sommelier of the Year Awards. |
| Cabernet |
The screwcap Cabernets is a blend of 85% Cabernet, 3 % Cabernet Franc,7 % Merlot and 5% Petit Verdot. It has a palate of plum, fig, blackberry, supple, fine grained tannins and nicely integrated oak. Estate made and bottled, it is well suited to beef, kangaroo, and char grilled venison, hard cheeses. |
| Petit Verdot |
Made from a minor variety originating in Bordeaux which is valued for its tannins, colour and acid, this is a lovely robust wine, with rich red and black fruit, spice and floral undertones. Suits game, beef, strong vegetarian dishes and hard cheeses. Fine example of Petit Verdot, clearly single-varietal in terms of aroma/flavour profile but showing plenty of character and class. Excellent acid/tannin balance and generous mid-palate in a sleek style. Martin Williams, Master of Wine Dec 2008 |
| Quatrain Bordeaux blend |
This is our signature wine. Our elegant “Bordeaux”style blend, matured in fine French oak. It has fine, silky tannins, a complex nose and a multi-layered palate of blackberry, liquorice, from the Cabernets, spice from the Petit Verdot and a hint of dark chocolate. It suits red meats ,full flavoured dishes and mature cheeses. This is a Bordeaux-style blend of 70% Cabernet Sauvignon, 17% Petit Verdot, 10% Merlot and 3% Cabernet Franc. The blend was chosen for the balance of acid structure, tannin and varietal fruit characteristics. It spent an average of 14 months in 40% new French (Allier) oak, and 60% one year old and older French oak. |
| Vintage Port |
This elegant dessert wine was made from 90% Cabernet Sauvignon & 10% Shiraz grapes and was matured in older French oak. It has a deliciously smooth palate of blackcurrant, cassis and mint, with a hint of liquorice. Great to drink now, it will continue to develop for several years in the bottle. Delightful with desserts, blue and soft cheeses or chocolate after a meal. Nose of mulberries, blackcurrant, raisins and chocolate. the palate is broad,generous and syrupy with tannic dryness.” Winestate |
Winery
| Winemaker | Graeme Miller / Shaun Crinion |
| Region | Yarra Valley Victoria |
| Situated | North Yarra Valley at the base of the great dividing range |
| Climate | Dry Warm Mild |
| Soil | Grey duplex mud stone overlaying clay and weathered rock |
| Elevation | 109 mtrs above Sea level |
| Conditions | Hilly Undulating property |
| Established | 1988 |
| Vineyard Size | 58 Hectares (145 acres) |
| Owners | Graeme & Bernadette Miller |
Notes |
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| Graeme Miller Wines make approximately 7,000 cases per year.. Wines are picked early at about 12 to 13 Baume' to ensure minimum acid drop out and optimum acids and alcahol levels. The only wine picked late is the fruit for their |