Mixed Cases

Feel free to mix your order. Orders are shipped in six and twelve case lots.

Shipping Information

Shipping rates are for half and full dozen purchases. To purchase smaller or larger quantity’s please contact us on 08 8553 9099 or rookery.wines@bigpond.com

  • Grape variety; 100% Cabernet Sauvignon Zone; Fleurieu Region; Kangaroo Island Oak maturation; Slight Analysis; Alcohol 14.5% by volume Ph 3.32 Acid 7.81 Colour; Vibrant, deep crimson Winemaking; Hand picked. Bg pressed. New French Oak barrels - 20 months
  • The 2006 was a long growing season which Petit Verdot prefers. Although limited water was available, this was achieved to produce a wine with strong tannins and characteristic flavours. Grape variety; 100% Petit Verdot Zone; Fleurieu Region; Kangaroo Island Analysis; Alcohol 14.5% Ph 3.6 T/A 6.59. Colour; Very good purple colour. Winemaking; Crush & destem. Quality Oak for 18 months.
  • The 2009 growing season conditions were extreme, very hot and dry and because of this we could only pick small amounts of selected fruit. However, the fruit that was picked was of high quality. Grape variety; 100% Zinfandel Zone; Fleurieu Region; Kangaroo Island Analysis; Alcohol 14% PH 3.5 T/A 6.8 Colour; Good dark purple colour Winemaking; Crush destem. Open ferment – 7 days and airbag press to retain flavours.
  • The perfect growing season of 2010 produced exceptional fruit at Rookery. Good rainfall during the season along with ideal ripening conditions; and a mild Summer with no extremes in temperature. This produced fruit with excellent flavour and aromas, because of the long ripening period. Grape variety; 100% Sangiovese Zone; Fleuireu Region; Kangaroo Island Analysis; Alcohol 14.5% Colour; Vibrant dark red colour with crimson hues Wine making; Crush destem. Open ferment – 7 days and bag press to retain flavours. Oak barrels 18 mths.
  • TECHNICAL DETAILS Grape Variety; 100% Cabernet Sauvignon Zone; Fleurieu Region; Kangaroo Island Analysis; Alcohol   14.0%     PH 3.50   RA 6.5 g/l Colour; Deep colour with some purple Winemaking; Crush destem. Open ferment – 7 days and basket press to retain flavours.