Our logo of Dionysian dancers draws on the Greek wine tradition. Women, followers of the god of wine, joined in communion with him by drinking wine and frenzied dancing. We found this image in the Dionysian theater of the ruined Greco-Roman wine trading city of Jerash in the middle east.
We make our Spritzanti and Sparkling wines in this tradition they are party wines you can celebrate with on all occasions.
The Sangiovese grape variety lends itself to the Charmat process of secondary fermentation producing fine delicate long-lasting bubbles – and a refreshing vibrant exciting wine ideal for our Australian lifestyle.
The wine has a bright translucent blush appearance with fine bubbles that persist. It has a crisp attractive nose with fresh strawberry and watermelon, an excellent structure with good mouth feel, crisp fruit on the palate with a slightly savory and long lasting finish. It is rather moreish!
Our white wines include classic Hunter Semillon, the Angus, grown on the creek bed soils. The flavours of Hunter Semillon are seen as unique due to The Terroir of the Hunter Valley here it is a mix of warm climate, mid to late summer rainfall, with clay on limestone and sandy Rothbury creek bed soil types are quintessential to the styles we produce. Chardonnay cuttings originally came to the Hunter direct from Clos du Vougeot vineyard in Burgundy in the 1830’s. In our winery we make a Chardonnay with grapes taken off a heavily limestone-laden block two kilometers down the road.
A much sought after rose style made following 24-48 hours of skin contact after destemming the Sangiovese grapes. The juice is bleed off and fermented in temperature controlled stainless steel tanks. It is fined and bottled early to preserve its fruitfulness. The wine is fresh and fruity with cranberry and cherry flavours and a flowery aroma. For Sydney summer lunches and modern Australian cuisine with a touch of Asian influence.
This is a new style of wine for us a White blend of Semillon and Chardonnay, two of the top white verities of the Hunter.
Our red wines include a highly rated traditional style long lasting Hunter Shiraz and highly rated Justine Merlot from the clay on the limestone soils. A Cabernet-Merlot blend remains one of our most popular wines. They exhibit great varietal character. We have pioneered Sangiovese in the Hunter, a well-matched climate, producing a Rosato di Jupiter, a straight Saphira Sangiovese as well as the blended style of Sangiovese Catherine Di’M.
As in Bordeaux, Merlot is best grown on elevated hilltop clay soil which we have a 1.3-hectare block of. The roots are protected from drying out by the clay and with crop thinning we achieve rich ripe fruit. Initial barrel and stainless steel fermentation it is transferred to French oak barrels for malolactic ferment and aged for about 20 months. The colour is purple red with rich dark berry flavours. The wines structure and ageing potential are excellent.
Planted on the middle slope with a northeasterly aspect and good drainage, the chocolate-clay on limestone contributes to the vibrant fruit we produced from this block. About 20% of the juice is barrel fermented, the rest in stainless steel. The wines undergo malolactic fermentation in French and American oak and are aged for 12-16 months. About 1/3 new oak is used each year. Production is about 4,000 bottles per year. Typically medium to dark red colours with blackberries, chocolate, tobacco and Hunter sweet leather characters. The tannins are soft and round with lingering taste. The wines reflect the seasons being more intense in dry years.
This is a new style of wine for us a blend of Shiraz and Cabernet, one of Australia’s most popular styles.
The noble grape of Italy – Sangiovese has proved very successful in our vineyard for its flavours and style. The climate is warm during the growing season and can rain at harvest time just like Tuscany! Catherine Di’M Sangiovese/Merlot Blend made in a Super Tuscan style, a perfect match with any meal. Saphira Sangiovese produced only in the best years, this wine is aged in 30% new oak and the remainder in old oak barrels. It is bottled after one year and held for another year before release. They are medium body reds, ruby in colour with aromas of blackberries, cherries and redcurrant. The tannins are soft, dry and persistent. Recommended with spicy sauced pasta and mild tasting red meats.
For those who enjoy the Cabernet Merlot blend of Bordeaux classics, this has the addition of Hunter softness that comes from our Terroir. The low yielding Cabernet Sauvignon grapes come from a well-drained creek bed site while the Merlot enjoys the clay soil at the top of the hill. The nose is attractive with those dark berry aromas allied to gently toasted oak. Tintilla Estate Cabernet Merlot is generally medium bodied with well-balanced fruit, oak and fine tannins. There is a good persistent finish. Ideally matched with food where the balance between flavours should not be one sided.
A fine old Hunter tradition is to produce liquor wines. In this process the fermentation is arrested, while the sugar level is still quite high, with the addition of Brandy spirit, producing a fruit rich naturally sweet wine.
The wine is barrel fermented and left on lees for about 10 months after fortifying to gain in complexity. It is then either bottled as a Vintage Liquor Wine or Aged in a Tawny style. We use our Shiraz and Semillon grapes in this process, with limited edition barrel aged fortified Semillon and barrel aged fortified Shiraz.
Made from rich ripe Shiraz grapes. The fermentation is arrested at a Beaume of 9 with the addition of Brandy and pure alcohol. The must is aged on the lees and racketed at six months. The wine is bottled unfiltered to obtain maximum flavours. Recommended to enjoy in front of a log fire with cheese and good company.
From our first vintage at Tintilla Estate in 1997 we decided to make a small quantity of Fortified wine to sell initially as a vintage style but we also put aside some of this rich fruity wine for extended ageing & blending in a “solera” , composed of vintages going back some 21 yrs plus.