Millers Dixon Creek 2 Gold 2 Silver 5 Bronze

Winner of the Best Victorian Sparkling Wine at the Federation Square Victorian Regional Showcase Awards August 2009. Top Gold at Rutherglen (2^nd biggest wine show in Australia) in September 2009 and went on to win the Trophy for the best Australian Sparkling Wine of the Show. In October 2009 it topped its class at Royal Melbourne Wine Show.

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.

The Cuvée featured at the Yarra Valley Biennial Wine Program in September 2009, it will feature, with photo, in December January Gourmet Traveller in Top Australian Sparklings and attached is a write up by Ken Gargett published in the Queenslander Weekend Magazine in the Brisbane Courier Mail from 14^th of November. “Victoria’s Yarra Valley is well suited to Chardonnay and Pinot Noir and has long played a pivotal role in the production of quality sparkling wine. While Domain Chandon remains the Region’s flagship sparkling producer, many smaller wineries such as Graeme Miller’s are making quality bubbles that compete with the best.- Graeme Miller Cuvee Extra Brut – A surprise packet offering hints of hints of spice and lemon. Lean, fresh, vibrant, clean and persistent with good acidity.”

The 2006 Pinot Noir has just featured in the Sunday Telegraph 8^th of November with John Fordham who describes it as : “A really impressive wine from the Yarra Valley delivering true varietal flavours and excellent depth and oak balance.”

2008 Sauvignon Blanc: Sally Gudgeon in the Sydney Sun Herald described the 2008 Sauvignon Blanc as : “If your looking for a Sauvignon Blanc that is subtler and less aggressive than many New Zealand Wines, try Miller’s Dixons Creek Estate Sauvignon Blanc 2008. A richer syle of Sauvignon Blanc, this wine has aromas of passionfruit and tomato leaf, which lead on to a fresh, fully flavoured palate with crisp acidity.” 90 Halliday points.

2006 Chardonnay:
Now one of the Yarra Valley’s most awarded wines,

2 Trophies 8 Gold 10 Silver 10 Bronze

One of the Yarra Valley’s most awarded wines – 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. A partial 25% malolactic fermentation and restrained battonage (lees stirring) add subtle palate weight and creamy texture. Ray Jordan in the West Weekend Magazine 2009 “Mighty impressive wine this. It’s from Graeme Miller’s Dixons Creek vineyard in the Yarra Valley. Plenty of winemaking influence, yet it has retained essential fruit characters. Complex and powerful, with length and concentrated power.”

2009 Rosé just released: A lovely dry food Rose is made from 70% Cabernet and 30% Shiraz. It has a delicate strawberry nose and a soft, plush palate of fresh summer fruits. It is a refreshing complement to light summer dishes. This is in a flint bottle, new label and is a great looking wine. Samples sent up.

Tassell Park
Boutique Margaret River wine producer, Tassell Park Wines has been awarded the trophy for "Most Successful Exhibitor Overall" at the recent 2009 Blackwood Valley & WA Boutique Wine Awards.

This year’s event saw over 270 wines entered from Western Australian boutique wine producers (crushing less than 250 tonnes). Tassell Park received the trophy after winning gold for their 2007 Private Bin Cabernet Sauvignon and five individual bronze medals for the 2007 Private Bin Shiraz, 2007 Cabernet Merlot, 2007 Shiraz, 2008 Chardonnay and 2009 Simply White.

"We won this award in 2007 and to receive it again reinforces our reputation for consistently producing premium boutique wines from genuine, single-estate grown fruit. It is pleasing to note that recent awards now include our red wines at the top level, reflecting the commitment we have to producing the finest quality across all our varieties and styles." said Tricia Tassell, who along with her husband Ian, own and operate the small 6.85 hectare vineyard and winery which crushes around 50 tonnes per annum.