Founded in 1840, Sandalford is one of Western Australia's oldest and largest privately owned wineries. Located at the original property on the banks of the Swan River, Sandalford Estate is just 25 minutes drive from the city. The Swan Valley boasts some of the oldest wineries in WA, superb restaurants, galleries and fine accommodation.
Sandalford's award-winning wines reflect contemporary wine making and include a Premium Collection and the popular Element Range. Recent modernisation increased Sandalford's capacity to almost one million litres in French and American Oak barrels and 600 square metres of underground storage. These state-of-the-art facilities permit custom requests of maturation stock.
In addition to leading bottle shops, hotels and restaurants in Australia, you will find Sandalford wines in over three dozen countries and five continents.
Sandalford Estate is unquestionably WA's leading 'Wine Tourism' facility, recognised with winning multiple awards for this commitment to wine tourism. Sandalford boasts unique facilities such as
a multi-lingual winery tour on suspended walkways
al fresco dining under the vines
expansive indoor and outdoor function facilities
major events with international acts
Perth's first luxury river cruiser
wine appreciation classes
gift emporium
Sandalford's tourism hospitality facilities extend to our Margaret River Estate set amongst beautiful garden setting and south-west bushland. This estate boasts a charming, rustic, rammed earth cellar, free picnic and BBQ facilities and of course, purchasing and sampling Sandalford's wines.
2007 Estate Reserve Verdelho
2007 Estate Reserve Verdelho Review Global One Magazine by D Ri'chard, Memphis, Tenn
2007 Sandalford Verdelho offers a consistent smooth taste from start to finish. Throughout the wine experience your palate will embrace this semi-dry, tropical fruit flavored wine with hints of guava. Sandalford has adapted the screwcap technology for this full bodied - premium wine, allowing for quick and easy access. This is pure 100% Australian Verdelho. Great white wine to entertain with or request when you dine out for the evening.
A Little Verdelho History Vintage In stark contrast to 2006 the 2007 vintage was the earliest start to vintage in recorded history at Sandalford Wines. Picking dates were some two to six weeks ahead of the "average". The main contributors to this were the very warm and dry summer conditions, the cumulative effect of successive years of drought and the ultra cool conditions for the growing season of the 2006 vintage. The other big news out of vintage 2007 was the large reduction in expected crop levels. In some cases expected yields were down 50%. The overall effect however of all the above is that the fruit from this year's harvest is perfectly ripe, (as is the acid profile) and that fruit flavour and intensity in addition to tannin structure for the reds, is outstanding. This will give great cellaring potential to all those styles suited to longer maturation in bottle.
Label Integrity 100% Verdelho (Margaret River)
Winemaking Verdelho grapes were machine-harvested in the cool of the night across several different dates in February. The fruit was immediately crushed, chilled and pressed. Only the free-run juice portion of the fruit was utilised. Following clarification, the juice underwent a long and slow fermentation in stainless steel tanks with a selected neutral yeast strain. At the end of this process the wine was immediately blended, stabilised, filtered and bottled July 2007.
Tasting Notes The 2007 Verdelho continues the long and successful history of this wine made solely from Sandalford's Wilyabrup 37 year-old, dry-grown Margaret River vines. This is now the number one selling premium Verdelho in Australia (A C Nielsen >$20).
The 2007 Verdelho again has a classic fully ripened flavour profile. The green tropicals of guava, passionfruit and cashew fruit come to the fore. The palate retains a certain luscious aspect, which will only improve with age. This is still a full-bodied white wine with no oak influence. The acid profile in 2007 is somewhat more moderate than in previous years giving softness to the texture and finish. Drinking beautifully whilst young this wine will age for years to come.
Assessment "Verdelho has languished in the shadow cast by chardonnay far too long. If you are ready to scream at the next cookie cutter clone unwooded chardonnay or flat SSB Classic, this could well be your salvation. This wine displays a spicy, complex palate with firm ripe fruit and good cool climate freshness. A great wine for matching with food." Scoop, Thursday 1st September 2005 "The Sandalford Margaret River was a beauty and certainly a more approachable than the 04, which took some months to show its best. Winemaker Paul Boulden put this down to the vintage which was a cracker for most of WA - certainly the areas that got their fruit off before the rain hit. Thus has a delicious fresh tropical character with a fine delicate acid. The lingering flavour was well balanced and dry but with good natural sweetness." Versatile Verdelho Deserves Sweet Success, Ray Jordan, The West Australian, Thursday 8th September 2005 "The purity and intensity of this style is just gorgeous. There's stacks of tropical fruit but it's delivered in a tightly focused and somewhat refrained fashion. Great drinking. Summer In A Glass, The West Australian, 29 October 2005.
Sandleford 2004 Estate Reserve Shiraz
Sandleford 2004 Estate Reserve Shiraz Review by D. Ri'chard Global One Magazine Memphis, Tenn
The scent of oak, the sight of long dark legs and a bold memorable taste describe the 2004 Sandalford Shiraz.Brace the palate for this robust and powerful Australian red. This is a wine for the experienced wine enthusiast.While the screwcap technology is duly noted, it's also welcomed for easy access.
Vintage The 2004 vintage was marked by warm and dry conditions. Overall it was slightly cooler than 2003 giving rise to milder fruit flavours with excellent balance and mouthfeel to the wines.
Label Integrity 100% Shiraz, (100% Margaret River).
Winemaking For the second time in decades this wine is wholly made from Sandalford’s own estate old-vine fruit. These dry-grown vines are now 35 years old. After crushing and de-stemming this wine was fermented at a moderate pace in stainless steel static fermenters with a selected yeast strain prior to finishing primary fermentation in 50% new and 50% one-year old fine-grain American oak. Following MLF in barrel the wine was matured for 15 months in this oak prior to blending, bottling and release in mid 2007.
Tasting Notes The old-vine fruit from Margaret River really shines in this wine. The nose and palate are loaded with super-ripe blackberries, mulberries and plum flavours. Blended in with these are the traditional hallmarks of great Shiraz, the spicy elements of pepper, cinnamon and anise. All this is complemented by judicious use of oak and this component gives rise to flavours of rum 'n'raisin, mocha and a hint of chocolate. The mouthfeel is medium to full-bodied with silky smooth tannins and beautifully balanced textural nuances. This wine will reward cellaring for at least a decade from the vintage date. The use of screwcap as the closure for this wine can only enhance all of the aforementioned characters both now and in to the future.
Assessment
“Old-fashioned Australian red wine. Malty, vanillin, coffeed oak slathered atop dark, pruney, blackberried fruit flavour. Sweet, boisterous, overweight red, kept tight by chunky, blocky tannin. Drink: 2009-2015. 87 points.”
Awards
2007 New Zealand International Wine Show: Gold
2007 Swan Valley Wine Show: Gold
2007 WA Wine Show: Silver
2007 Estate Reserve Sauvignon Blanc Semillon
2007 Estate Reserve Sauvignon Blanc Semillon
Vintage In stark contrast to 2006 the 2007 vintage was the earliest start to vintage in recorded history at Sandalford Wines. Picking dates were some two to six weeks ahead of the “average”. The main contributors to this were the very warm and dry summer conditions, the cumulative effect of successive years of drought and the ultra cool conditions for the growing season of the 2006 vintage. The other big news out of vintage 2007 was the large reduction in expected crop levels. In some cases expected yields were down 50%. The overall effect however of all the above is that the fruit from this year’s harvest is perfectly ripe, (as is the acid profile) and that fruit flavour and intensity in addition to tannin structure for the reds, is outstanding. This will give great cellaring potential to all those styles suited to longer maturation in bottle.
Label Integrity 90% Sauvignon Blanc and 10% Semillon. (100% Margaret River)
Winemaking This wine is completely vinified from Sandalford Estate vineyard fruit located in the famed Wilyabrup sub-region of Margaret River. In February of 2007 the fruit was machine harvested in the cool of night from the old, dry-grown Estate vines. The resultant crystal clear juices were cold fermented separately with selected yeast strains to enhance the varietal expression of these two noble varieties. At the end of fermentation the wines were assembled and blended together to give the optimum premium wine blend befitting this style. No fining was required. After stabilisation and clarification the wine was bottled in April 2007.
Tasting Notes This SBS reflects the great vintage that was 2007. There is a level of intensity and varietal definition only seen in great years. The Sauvignon gives gooseberry and grassiness whilst the Semillon fills out the palate with weight, texture and citrus nuances. This is a light to medium bodied wine with beautiful balance in respect of acidity giving a lovely zestiness to the finish. There is a touch of minerality on the palate adding to the overall allure of this wine. A wine to serve well chilled and now rather than later.
Assessment TBA
Awards
Bronze Medal Winner – 2007 Cairns Wine Show
2005 Estate Reserve Cabernet Sauvignon.
2005 Estate Reserve Cabernet Sauvignon.
Vintage The 2005 Margaret River vintage can only be described as exceptional. Warm sunny days and crisp, cool nights made for ideal fruit ripening conditions. In addition to this the relatively dry growing season ensured a crop of disease-free fruit. Flavour and acidity levels are at their optimum in this vintage year.
Harvest The fruit for this wine was machine-harvested in March of 2005 during the cool of night.
Label Integrity 100% Cabernet Sauvignon (100% Margaret River).
Winemaking After crushing and de-stemming the Cabernet fruit was inoculated with a selected yeast strain and fermented in small 10 tonne static fermenters. The traditional methods of rack and return and pumping over were employed during fermentation to optimise colour, flavour and tannin extraction from the fermenting must. Post-ferment the wine was left on skins (maceration) for one to two weeks prior to pressing. The pressings were mixed back with the free-run wine and then inoculated for MLF with selected bacteria. After the completion of MLF the wine was racked and transferred to both new and one year old French oak. At the end of barrel maturation the various wine components were blended, fined and given minimal filtration prior to bottling.
Viticulture The Sandalford Estate vineyard in Margaret River is the largest and oldest vineyard in this famed region having been originally planted in 1970. The vineyard is located in the northern sub-region of Margaret River known as Wilyabrup. This sub-region is some 4 degrees Celsius warmer on average than the southern parts of Margaret River. This ensures optimal ripeness and generosity in the wines produced. There are twelve Cabernet Sauvignon blocks on the Estate.
Oak Treatment: 12 months in 50% new and 50% one year old French oak barriques (Saury and Seguin Moreau).
Tasting Notes Colour: Dark Cherry with a lovely magenta hue.
Nose: Certainly there is primary blackcurrant fruit but also the unique floral violet note often seen in the best years of this wine. The oak is complementary to the fruit in the cedary, vanillin spectrum.
Palate: Beautiful currant sweet-like fruit with wafts of perfumed violets across the palate. Lovely medium to full-bodied wine with powdery tannins and great length to the finish. The oak is balanced perfectly in respect of the fruit and adds both structure and tannin to the mouthfeel. This wine will easily cellar for some ten years or more under ideal conditions and decanting is recommended prior to serving at preferably 17 to 18 degrees Celsius.
Awards
Rotal Perth Wine Show 2007: Gold Medal
2005 Estate Reserve Cabernet Sauvignon.
2005 Estate Reserve Cabernet Sauvignon
Philosophy Margaret River is arguably the greatest region in Australia for the growing and making of Cabernet Sauvignon wine amongst others. Within this context Sandalford Wines owns one of the largest and oldest vineyards in Margaret River with initial plantings taking place in 1970. Today the vineyard encompasses 93 producing hectares of which a substantial portion is planted to Cabernet Sauvignon.
The Sandalford premium Cabernet Sauvignon has come of age during the 21st century and with this in mind a decision was made to make an icon wine from this variety which would set a new standard and become one of Margaret River’s benchmark styles. To this end Sandalford Wines is proud to release this follow-up vintage to the inaugural 2002 ultra-premium Cabernet Sauvignon wine. Named after the Prendiville family, owners of Sandalford Wines, this wine will only be released in great vintages and only as a limited release 500 case lot.
Vintage The 2003 vintage was marked by dry and warm conditions, which lasted all through the harvest season. All fruit was disease-free. In line with this were fully developed flavours and tannins supported by moderate levels of acidity. A very good vintage overall.
Label Integrity 100% Cabernet Sauvignon (100% Margaret River)
Winemaking There are 12 distinct blocks of Cabernet Sauvignon grown on Sandalford’s Margaret River estate. We have found over the years that three blocks (13, 14 & 15) consistently give us the ultimate expression of this varietal. The fruit from these blocks was machine harvested in mild daytime conditions late March 2003. The wine underwent a moderately slow, long fermentation in small; ten tonne open fermenters before extended skin maceration and pressing. After malolactic fermentation the wine was transferred to only the very best 100% new French oak barriques. Maturation time in this oak was two years. Out of the 200 barriques initially allocated to Blocks 13, 14 & 15 for maturation, 20 were individually selected by the winemaking team as being the, “Best of the best.” These 20 barriques were then blended, fined and minimally filtered prior to bottling in December 2005. Maximum cellaring potential under ideal conditions will be twenty-five years.
Presentation 500 cases only. This wine has been bottled totally under screwcap (Stelvin) utilising imported premium French glass. At bottling, each bottle was hand-packed in to premium lay-down six packs. Every bottle is individually numbered and capsule neck tags have been hand applied.
Tasting Notes The 2001 Sandalford Cabernet Sauvignon won the Trophy for, “Best Cabernet Sauvignon in Show” at the Royal Hobart Wine Show in 2002. The 2002 Sandalford Cabernet Sauvignon went on to win trophies for, “Best Varietal Cabernet Sauvignon” and “Best Wine in Show” at the 2003 Margaret River Wine Show. The 2003 Sandalford Cabernet Sauvignon was a triple Gold Medal winner (Brisbane, Adelaide and WA wine shows). The 2002 Prendiville Reserve assumes another level above these wines as they are blended after the selection process has taken place for the Prendiville Reserve.
On the nose this wine is brimming with super-ripe briary fruit notes and essence of vanilla and cedar from the oak influence. There is also that unmistakable hint of “wet forest floor”, which often defines a Margaret River regional character. The mouthfeel is full-bodied with all that is on the nose flowing through on to the palate. The silky tannins give texture to the wine whilst the oak flavours are in harmony and balanced by the overt fruit nuances. A wine, which will cellar for up to 25 years.
Reviews “It has archetypal Margaret River cabernet sauvignon characters and is huge, ripe, fruit sweet and rich. It has magnificent full, dense, succulent and long fruit characters. At four years of age it can be consumed in a prestigious situation now. The wine will also continue to improve for 20 years. The packaging is as up-market as the wine. The wine alters Sandalford’s position in the Margaret River wine hierarchy. And we reckon that other producers should be achieving at this level too. 18.6 points.”
