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Willoughby Park Wines
At Willoughby Park we work with professional wine growers in sub regions across the south west (as well as our own Cliff and Corey who tend Willoughby Park estate grown fruit.) Our winemaking team have identified the best soil types to grow the varieties for our flagship Willoughby Park range. Age of vine is also important and whether from Pemberton, the Blackwood, the Porongurups, Mount Barker or Frankland River many of the vines are old by Western Australian standards being planted over 30 years ago.
We make Willoughby Park wines from the right regions for all the correct reasons.
We focus on the very best fruit to make the best wines.
The right varieties grown on the correct soils will always make the great wines.
2011 Riesling
Lifted citrus, kaffir lime and aromatic white flowers on the nose. Full of classic Great Southern characters with a full , generous palate of freshly cut lime fruit and fine minerality. Flavours linger with intense mouthfill, finishing with classic vibrant crispness. A marriage made in heaven – Riesling and oysters. Also ideal for all other seafoods and a great balance on the palate to rich creamy sauces whatever the white meat of choice. Mushroom stacks, creamy risotto or crisp summer salads would all find Riesling a great accompaniment.
Awards
SILVER Medal - 12th Canberra International Riesling Challenge
SILVER Medal - 2011 Canberra National Wine Show
2010 Semillon Sauvignon Blanc
Showing lime and capsicum aromas the nose reflects tightness and minerality of style. Front palate softness of elegant citrus and peach hints leading through the middle to a tight minerality on the finish. Restrained yet flavoursome and entirely satisfying with palate cleansing freshness.
Made for fish and seafood, cold summer soups (cucumber and avocado, gazpacho) or a stunning aperitif to enjoy as a stand alone source of pleasure.
Awards
92 points - James Halliday 2011
2010 Chardonnay
Vanillin oak and fruit nose with lifted white peach and apricot character evident. Very full palate in keeping with the generous bouquet; it is elegant and rich with peach characters, hints of lemon all integrated finely with some gentle oak smokiness. Long palate that stays and stays, lingering with great satisfaction. A robust style to work well with flavoursome main course dishes. Will handle plenty of flavour combinations but especially suits Tasmanian salmon, a wide range of rich chicken dishes, crusted roast pork and rabbit. A perfect white for herbed lamb rump as an alternative to red.
Awards
94 points - James Halliday 2011
Winestate Magazine - "Best Buy in WA"
BLUE GOLD Medal - 2011 Sydney International Wine Competition
2011 Sauvignon Blanc
Mouthwateringly fresh nose of kiwi, passionfruit and freshly cut hay. Appealing fruit weight with white peach and nectarine flavours dominant. The wine is dry and complex with a touch of oak and a fine mineral texture and fresh acidity. Perfect crisp and cold and a great style to team with sweet/spicy/sour Asian cuisine, fresh stir fries, mussels, pork belly and summer salads; one to match with a traditional potato salad or cous cous.
Awards
95 points - James Halliday 2011
2010 Shiraz
Aromas of fresh red fruits, spices and cedar wood. Simply lush! Flavours of rich ripe red plums and then more plums - full and soft in the mouth with fine silky tannins, a hint of vanilla spiciness on the finish. Match with lamb whether an old fashioned family roast or a herbed rump with elegant salad. A perfect winter warmer with rich casseroles and would suit meaty pasta and traditional Mediterranean style pizzas. A lovely mellow Sunday afternoon red to share with friends.
Back to the top2010 Cabernet Sauvignon
A classic Cabernet nose - aromas of red and black currants and dry tobacco leaf. The black fruit is dominant with typical blackcurrant flavours on beautifully balanced medium palate weight of some elegance. The wine finishes with soft savoury tannins. This wine demands to be served late in the evening with a seriously good cheese platter! It is an ideal food wine which would suit a wide range of red meat dishes from a simple country casserole, gourmet sausages off the barbeque through to the best rare fillet of steak.
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