Announcing our 2016 range

Our record of excellence in winemaking continues with our 2016 lineup of the finest quality from the Coal River Valley. Read about our full range and shop now – pick and mix any wines. Cases of 12 receive a 15% discount at checkout. Free shipping Australia-wide.

Pinot Chardonnay 2013

This sparkling wine is 60% Pinot Noir and 40% Chardonnay sourced from our ultra cool Tashinga vineyard. Disgourged after 21 months, developing lees characters now complement the fine fruit characters that refresh throughout the palate.

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Fume Blanc 2013

This wine is crafted in the manner of white Bordeaux wines, including both Sauvignon Blanc and Semillon in varying percentages depending upon the characteristics of each seasons fruit.

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Rose 2015

This wine is made from 100% Pinot grapes sourced from our Clemens Hill vineyard.

The pretty salmon pink colour is complemented by a seductive “peaches and cream” nose but this an elegant dry rose with refreshing acidity complementing the delicate berry flavours.

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Aurelia Chardonnay 2010

This uses fruit sourced only from our Tashinga vineyard.  3 to 4 years bottle ageing is applied prior to release. A complex, intense and powerful wine, Clemens Hill Aurelia Chardonnay is a real winner. Huon Hooke rated the Clemens Hill 2008 Chardonnay #1 of all 2008 Tasmanian Chardonnay, and it picked up a Gold Medal at the Tasmanian Wine Show.

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Sauvignon Blanc 2015

Sourced only from our Clemens Hill vineyard, winemaking involves some whole bunch pressing and fermenting 15% juice in old oak to increase the texture and complexity of the wine. Semillon, grown at only a few sites in Tasmania, usually comprises up to 15% of the wine to add mid texture palate and intensity to the wine.

The 2015 vintage is a worthy successor to Clemens Hill 2012 Sauvignon Blanc’s title of #1 Sauvignon Blanc Tasted by Huon Hooke: the 2014 is equally full of flavour and set to define itself as a real crowd-pleaser. Tropical fruit and citrus flavours led James Halliday to write that the 2013 vintage “… has more flesh and flavour than most Tasmanian Sauvignon Blancs”

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Pinot Noir 2012

This wine uses fruit sourced only from our Clemens Hill vineyard. 50% wild ferment and 50% cultured yeast is applied with pre-soak and post maceration of several days applied to both ferments and full malo-lactic fermentation is also used. The wine is matured in French oak (15% new) for 12 months with no sulphur dioxide addition and 2 weekly battonage. The wine is fined, filtered and a small amount of sulphur dioxide at bottling.

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Aurelia (Reserve) Pinot Noir 2010

This wine is sourced only from our “B” Block at Clemens Hill vineyard, that are the oldest vines on the property. With an enviable track of producing medal and trophy winning wines, the fruit from these low cropped vines was managed in a similar fashion as has been described for the 2012 Estate Pinot Noir. 4 years of bottle ageing was applied prior to commercial release.

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Announcing our 2015 range

Please note: this post relates to wines released in 2015. For our current range of wines, visit ‘Our wines’

Sauvignon Blanc 2013

Sourced only from our Clemens Hill vineyard, winemaking involves some whole bunch pressing and fermenting 15% juice in old oak to increase the texture and complexity of the wine. Semillon, an unusual grape variety in Tasmania also comprises up to 15% of the wine to improve the structure of this wine on the palate. Order now.

Aurelia Sauvignon Blanc/Semillon 2012

This wine is crafted in the manner of Bordeaux Blanc wines and is composed of 50% Semillon and 50% Sauvignon Blanc. The fruit is whole bunch pressed for free run juice. The wine is fermented in 500 litre (old and new) puncheons using 50% wild and 50% cultured yeast and 50% malo-lactic fermentation. Wine is matured in barrel for 12 months with no sulphur dioxide and 2 weekly battonage. The wine is fined, filtered and bottled with small sulphur dioxide addition. Order now.

Aurelia Chardonnay 2008.

This uses fruit sourced only from our Tashinga vineyard. The fruit is whole bunch pressed with free run juice only going straight to French oak (15% new). Fermentation involves 40% wild and 60% cultured yeasts plus full malo-lactic fermentation. Battonage is applied every 2 weeks during the wines 12 months in barrel and no sulphur dioxide addition. The wine is then fined, filtered and with small sulphur dioxide addition at bottling. 6 years bottle ageing was applied prior to release. Order now.

Pinot Noir 2012.

This wine uses fruit sourced only from our Clemens Hill vineyard. 50% wild ferment and 50% cultured yeast is applied with pre-soak and post maceration of several days applied to both ferments and full malo-lactic fermentation is also used. The wine is matured in French oak (15% new) for 12 months with no sulphur dioxide addition and 2 weekly battonage. The wine is fined, filtered and a small amount of sulphur dioxide at bottling. Order now.

Aurelia (Reserve) Pinot Noir 2010

This wine is sourced only from our “B” Block at Clemens Hill vineyard, that are the oldest vines on the property. With an enviable track of producing medal and trophy winning wines, the fruit from these low cropped vines was managed in a similar fashion as has been described for the 2012 Estate Pinot Noir. 4 years of bottle ageing was applied prior to commercial release. Order now.

Introduction: Reserve and Aurelia wines

Our Reserve or Aurelia range of wines are not only the best we can produce in any vintage, Aurelia wines must be outstanding examples of their genre.

The search for excellence begins in the vineyard with very tight control of fruit yields -only 4-5 tonnes per hectare for Aurelia Pinot Noir.

Only the best clones from our oldest vines are selected. Rigorous bunch thinning, careful fruit exposure through leaf removal and shout positioning, and hand harvesting smaller parcels of fruit at perfect ripeness ensures the best start possible for these wines.

In the winery the goal is preserving and enhancing all the delightful flavours concentrated in these grapes during our long and gentle ripening period. The winemaker will selectively use whole bunch pressing, and for Aurelia white wines only the free run juice is captured. Wild and cultured yeast fermentation with secondary malo-lactic fermentation are selectively applied to smaller portions of the fruit.

Oak treatment begins by sourcing the best quality barrels to match each fruit parcel, with creative use of varying barrel size, barrel age and duration of exposure. Careful blending of these smaller parcels of wine results in immensely satisfying wines remarkable for intense and pure ripe fruit flavours of great depth and complexity complemented by satisfying textural elements and unusual longevity.

The very low yields and additional labour can more than double the cost of the grapes used for our Aurelia wines, and the use of only free run juice, first rate oak and small batch processing in the winery greatly increase our production costs.

Aurelia sparkling wines spend a minimum of 5 years maturing on lees, barrel times are often longer for Aurelia wines and these wines are most often allowed to develop in the bottle for several years before commercial release.
Not surprisingly, earning the right to carry the Aurelia label demands a price premium for these outstanding wines. We are confident that great drinking satisfaction will amply reward the extra expenditure on Aurelia wines.

Our Estate range of wines are all sourced from the same vineyards with application of the same viticultural and winemaking techniques as Aurelia wines. Higher yields and shorter wine maturation times are the main reasons that we are able to market these excellent wines at lower prices