Vintage conditions:
Good spring rains gave the vines an excellent start to the season. Even weather at flowering lead to balanced crop loads. The most noticeable aspect to the season was the lack of extreme heat that had plagued the previous vintages. Weather during ripening was mild and even, resulting in good flavour development and faster than average accumulation of sugars, leading to an early start to vintage. Patchy rain events late in the season freshened the vines without causing any disease issues. An excellent year for the region and right across the country, with fuller bodied reds the highlight.

Colour:
Deep crimson

Nose:
Brooding dark fruit and savoury spice aromas, with hints of dried herbs

Palate:
A very savoury palate, with dark plum fruit characters and layers of flavour. The palate is medium weight with very fine-grained tannins and great length. A wine that keeps changing every time you come back to it.

Drinking window:
Now – 2020

Food pairing suggestions:
A Boyntons deli platter

Vintage conditions:
A great start to the season with excellent fruit set and good, balanced crop loads. Warm summer temperatures produced fully ripe grapes with intense flavours and dense tannins. The vintage was marred by an extended heat wave across the country beginning in mid-March, but luckily most fruit was already in by this time, and the severity was lower in the cool climate of the Alpine Valleys.

Winemaking:
This wine was bottle fermented and disgorged using the Traditional Method, with 3 years of lees contact in the bottle.

Colour:
Deep garnet with a fine persistent bead

Nose:
Spicy blackberry and plum aromas with choc-cherry nuances

Palate:
Dense dark fruits and savoury notes with a mouthfilling texture and fine tannin structure. The finish is dry, but balanced.

Drinking window:
Now – 2020

Food pairing suggestions:
Christmas lunch!

Vintage conditions:
Good spring rains gave the vines an excellent start to the season. Weather at flowering was ideal, leading to good fruit set. Rains continued through the season, ensuring soil moisture levels remained high right through the season. Warmer sunny days in January and February hastened ripening, leading to the earliest start to vintage on record at Boynton. The mild conditions during ripening resulted in early flavour development in the berries, allowing us to pick flavour-ripe grapes at a lower sugar level. The dream run of weather ended in early March, when we received 300mm of rain in 10 days. Luckily most whites had been picked at this time, and warm sunny days after the rain meant grapes still on the vine dried out and continued to ripen with little disease development. 

Winemaking:
The 2 blocks of Sauvignon Blanc were picked separately, with the block over the hill ripening about a week later. Grapes were hand harvested then whole bunch pressed. The juice was settled overnight, then inoculated with specially selected yeast, designed to enhance varietal flavour. The ferment was long and cool, preserving the vibrant fruit flavours.   

Harvest Dates:
25th, 27th February and 6th & 7th March

Colour:
Pale straw with a green tinge

Nose:
Vibrant aromas of guava and melon with notes of freshly cut grass

Palate:
Intense flavours of citrus, gooseberry and tropical fruits with a crisp, yet soft finish.

Drinking window:
Now - 2014

Food pairing suggestions:
Anything! A very versatile wine.

Vintage conditions:
Good spring rains gave the vines an excellent start to the season. Weather at flowering was ideal, leading to good fruit set. Rains continued through the season, ensuring soil moisture levels remained high right through the season. Warmer sunny days in January and February hastened ripening, leading to the earliest start to vintage on record at Boynton. The mild conditions during ripening resulted in early flavour development in the berries, allowing us to pick flavour-ripe grapes at a lower sugar level. The dream run of weather ended in early March, when we received 300mm of rain in 10 days. Luckily most whites had been picked at this time, and warm sunny days after the rain meant grapes still on the vine dried out and continued to ripen with little disease development. 

Winemaking:
Grapes were picked in 3 separate parcels – early, mid and late ripeness, to capture the full spectrum of flavours. Grapes were hand harvested then whole bunch pressed. The juice was settled overnight, then inoculated with yeast. The ferment was long and cool, preserving the vibrant fruit flavours.   

Harvest Dates:
21st, 25th February and 13th March

Colour:
Pale straw with golden tinges

Nose:
White honeysuckle, orange blossom and spiced poached pear aromas

Palate:
Juicy flavours of fresh cut pear and lychee, with lovely complexing nutty characters and a creamy mouthfilling texture, balanced by a fine-talc like acid.

Drinking window:
Now - 2017

Food pairing suggestions:
Seafood, Thai, chicken and pork