"Eaglerange Estate -Tasting notes"


Your winemakers: Tiziana & Frank Ivone 228 Happy Valley Road Ovens Victoria Australia 3738 Telephone: +613/03 5752 2518 Fax: +613/03 5752 2548 Email: eaglerange@happyvalley75.com.au Open daily 10am to 5pm.

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Eaglerange Estate wines are made by hand following the Burgundian style of winemaking. This unique style enhances the fruit flavours and aromas. Malolactic fermentation takes place in oak barriques on lees. After racking, the wine remains in the oak for 12 months. This wine can be consumed now, but can also be cellared for 1 -3 years.
	2005 Merlot Our 2005 Merlot has an array of different aromas, a fruity palate, and hints of plum, berry and subtle touches of oak. To be enjoyed with spicy Asian Lamb or traditional roasts.
	2005 Cabernet Sauvignon This 2005 Cabernet Sauvignon shows flavours of black currents and berry fruits. Dusty oak characteristics on the palate, with complex tannins and a long finish, this wine is easy drinking. Combine with traditional roasts and savoury meals.
	2008 Tempranillo With rich cherry ,mint ,blood plum and spice this Tempranillo is matured in old French oak. The palate is full flavoured yet firm and dry , can be consumed on its own or with foods such as Paella ,Spicy Meatballs ,Pasta dishes and Mediterranean cuisine.
	2005 Testa Rossa Our limited edition Testa Rossa is a smooth fruity blended wine, which excites the tastebuds with the exceptional caramel qualities of our Cabernet Sauvignon together with the extravagant mixture of berry flavours found in our Merlot.
	2008 Tiziana Riesling Light and elegant this Riesling shows flavours of crisp apple and may well have a hint of mineral character, as one would find in a Alsace style wine. Excellent as aperitif and matches many foods such as Chinese and lightly spiced dishes. Also marries well with fish, salads and cold meats.
	2008 Viognier This 2008 Vioginer is voluptuously scented with hints of freesias, peaches and apricots. Fresh and clean on the palate, this wine is ideal with appetisers and marries well with lobster and crab meats.
Page updated: June 5, 2009