Home‎ > ‎




The colour  shows  browning around the edges , a reflection of its age. The most striking feature is the nose, which ranges from black cherries and violets to an intense stewed plum character reminiscent of Christmas pudding. The intensity increases with breathing time in the glass. Upon initial opening, the fruit is masked and the wood appears to dominate. But if the wine is allowed to breathe, the fruit lifts and comes to the fore, displaying multiple layers of spiciness, fused with the subtle smokiness of the high quality French oak. The palate exhibits a range of flavours, is full, soft and long and has developed the earthy, gamey characters that Pinot Noir is famous for. The acid backbone , a feature of the Macedon Region , has now integrated with the lingering tannins on the finish, and ensures a long life for the wine. The 1997 vintage was aged in 100% New French oak for 18 months. Production was limited to a single barrique and only 15 dozen were released. As it was not filtered it has sediment in the bottle and  should be decanted .


More intense colour than the 1997 vintage , it is now a red brown .
Once again, the nose is the highlight. The smoky oak has combined with the fruit and an underlying spiciness reminiscent of stewed plums is  evident.
Upon tasting, the fruit  compliments these elegant smoky overtones derived from the French Oak , followed by smooth tannins. The typical spiciness has  fused with the earthy, secondary characters which have come from the bottle development. The acid backbone , while not as pronounced as the 1997 vintage , is still in evidence. The 1998 vintage was aged in 100% New French oak barriques for 22 months. Around 100 dozen were released. The wine was not filtered and has thrown a heavy deposit in the bottle and needs to be decanted.


The colour is brick red and now showing brown hues.
The nose shows the spiciness that is typical of this vineyard and is combined with strawberry fruit and a smoky earthiness . Also evident is chocolate and plum.
Upon tasting the rich almost sweet fruit is balanced by savoury integrated French oak. There is great synergy between the  strawberry , chocolate and plum flavours .         The earthy secondary characters that come with bottle age have now added a further dimension to the palate and lead to a long , lingering soft finish.  The vine age is beginning to exert its influence on the balance of the wine. The 1999 was aged in 100 % New French oak barriques for 20 months. Around 100 dozen were released. The wine was not filtered and needs to be decanted and allowed to breathe for a short time to realise its full potential  .
Braised Abalone is a superb match for this wine .


The colour is brick red with brown tinges . After a number of vintages, the vineyard seems to consistently impart an intense spiciness into the wines consisting of chocolate, cherry and plum. The nose shows the influence of the lightly toasted Seguin Moreau  oak .
Upon tasting , the first impression is very ripe plum fruit at the front of the mouth . This is balanced by the savoury smoky oak characters ,  followed by lingering soft tannins . The bottle age now adds richness and depth to the finish .  This begins to occur in PEGERIC Pinot Noir after about 8 years of age. It was aged in 100% New French oak barriques for 30 months ,  a practice that is rare in production of Pinot Noir in Australia , but the wine does not exhibit excessive oakiness that might be expected from this treatment. Around 100 dozen were released. Although the wine had a light filtration, it should be decanted and allowed to breathe for best enjoyment . Dim Sum is a superb match for this wine .

 The colour is a rich red brown .
The nose is intense with spicy plum and fruitcake dominant , and underlying smoky oak
On the palate , the wine is rich and spicy , with chocolate and plum flavours and hints of gameiness . It is also very smooth , textured and balanced  by smoky oak. The finish is long , but there is still some acidity evident . This wine will not reach its peak until it is at least 10 years old and should improve for many years thereafter . Decanting is recommended and it opens up and changes dramatically in the glass if it is allowed to breathe  for a while. 
The colour is a light red with brown hues .
The typical spice from the vineyard site is evident and is complimented by smoky oak .
Upon tasting , the spiceiness is detected immediately and is enhanced with some lovely strawberry and plum  fruit characters . There is some bottle age development , but it is not pronounced . The wine is still relatively closed at this stage in its life and benefits from breathing . It will really open up after being left a while in the glass . Like its predecessors , it will probably reach its optimum  at around 10 years age.
The vineyard characteristics were recognized in 2010 when this wine was awarded a
"Seal of Approval " at the 2010 Japan Wine Challenge . This award recognizes Regional
style and  drinkability . In 2011 at the Cathay Pacific Hong Kong International Wine
and Spirit Competition  , this wine was awarded medals in the food matching classes with both Braised Abalone and also Peking Duck ! 
 The colour is a vibrant brick red . The nose shows a herbally complexity and earthiness . The palate is full with a soft but firm finish and a hint of stalkiness , herbs and chocolate . All this is balanced by vanillan toasty new French oak . The wine is still quite closed in its youth and will develop lovely secondary characters at about 8 years of age. The acid backbone is evident and combined with the lengthy fine tannins will ensure a long life and the wine will only improve with cellaring . Decanting and allowing the wine to breathe will enhance these flavours .

Very rare in Australia, this is our first sweet wine made from Pinot Noir. The grapes were left on the vine to develop Botrytis and the last day of harvest was on June 18. There was only a relatively low infection of Botrytis cinerea and consequently the wine is not made in the excessively rich style . It is more akin to the delicate styles of cooler climate wines such as those made in Germany. With its lower alcoholic strength (around 8.6 alc /vol ) our sweet style is ideally suited to desserts , cakes and cheeses that require a wine with subtle flavours .The wine should age well. Serve chilled.
The colour is  pink with orange hues.
The nose is very floral with rich perfumed toffee , honey and strawberry.
The palate shows luscious sweet strawberry , creme brulee and caramel flavours 
balanced by a crisp clean acid finish that is not cloying and leaves the mouth refreshed
            TASTE  THE   TERROIR  SAMPLER  SET  (  1999 - 2004 )
  1999  Pegeric Pinot Noir
 2000 Pegeric Pinot Noir
 2001 Escargot Pinot Noir
 2002 Pegeric Pinot Noir
 2003 Pegeric Pinot Noir
 2004 Escargot Reserve Pinot Noir