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wines currently available.... the reds.... 2005 Bel Sel Pinot Noir: Bottled 1st May 2006. Dark, chewy, plums and cherries, good length and grip, huge mid palate and a bouncy treble end - in the style of the 2004 Bel Sel. 33% Curlewis estate 20 year old material with the balance coming from the Sutherlands Creek area of Geelong from close planted 9 year old vines. Approx 15% new oak. Big enough wine for any meat dishes. 2004 Bel Sel Syrah: Bottled 1st May 2006. Cool climate style with a small addition of pinot noir to lift the nose and round the palate. Not too fruit driven, nicely balanced longish palate. Very food friendly. 2004 Curlewis Pinot Noir: Bottled 2nd May 2006. Full coloured and flavoured. Classical mouthfilling mid-palate follows a dark cherry bouquet. Superb ripe walnut tannin finish with good integrated oak. 2004 Curlewis Reserve Pinot Noir: Bottled 2nd May 2006. A real attempt to create superfine walnut tannins that set good Burgundy above the new world lookalikes. We have continued with a couple of new viticultural techniques here to get more structure and greater physiological ripeness. Yields of one tonne per acre have ensured a highly concentrated palate. As usual, part of this wine is a selection of the best pinot barrels and part has been kept separate since harvest receiving "special treatment". 2003 Curlewis Shiraz: Bottled 2nd July 2005. Not having made a shiraz since 2000 we have had plenty of time to think about it. For instance why are we making a shiraz at all? That's because we think that Geelong will ultimately surpass even Heathcote in the iconic shiraz stakes because here is a climate so cool during ripening that you don't need to get the alcohols up into the crazy 15's to ensure physiological ripeness. That means no dead fruit (over ripe) characters and no green pepper tannins. It means we can extract like crazy without risking palate harshness. It means we can make it like pinot noir, which is after all what they do in the Rhone. 2004 Curlewis Syrah: Bottled 2nd May 2006. A bit riper than the 2003 but more oak treatment to balance it. Give it at least 12 months in bottle to produce its best.
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