Vineyard Notes

Autumn 2016

The 2016 vintage has come to an early close and Autumn has set in.

A compressed vintage with warm weather and high sunlight levels, ripened all varieties quickly and evenly. All varietals reacted differently to the challenges of the season in Coldstream. This year, yields were above average for early-ripening varieties. With ideal ripening conditions we have been able to hand pick with optimal levels of flavour, and an ideal balance between acid and sugar levels.

Harvest is now over and we are taking stock of all the hard work of the previous months and preparing for the rest of 2016. Despite a compressed vintage this year, the wines are shaping up to be outstanding.

We have an early harvest Marsanne set aside as a base for a future sparkling wine as well as what is already showing as a flinty dry Viognier.

The reds are looking exceptional. This year all Pinot Noir clones ripened within days of each other and we have a number of different fermentation processes going on.

We have a co-ferment of 100% whole bunch D114 and D115, 100% whole berry MV6 and a 30% whole bunch co-ferment 114/115 and 70% whole berry MV6, we are all excited about this and can’t wait until it’s time to barrel select and blend the wine.

The Syrah has now been pressed and put to bed, this year we got a wonderful balance between sugars and acids along with the colour being truly remarkable, almost black. The Cabernet Sauvignon is looking exceptional in the fermenters soaking to extract great colour.

In January 2016 we also released our ‘daughter’ label Liv Zak Wines. Liv Started her journey of looking into our barrel room, presumably unloved and unselected barrels of premium made wines, cementing her love for Yarra valley wines thus begins the hunt for hidden treasures!


Liv has two wines now available at the cellar door 2015 Liv Zak Rose & 2014 Liv Zak Syrah.

The Rose is lively and crisp along with fleshy and crunchy. The palate explodes with a juicy centre of grapefruit and strawberry laced with wild herbs and spices. A fine line of tannin and natural acid give freshness and texture.

The Syrah is a rippling core of fresh red and black fruits dusted with wild herbs, black pepper and dark cacao. A soft, flowing wine that is full-flavoured yet delicate in the mouth.

This year we became members of the Smaller Wineries of the Yarra Valley, which are typically Family-owned and run, these unassuming wineries offer a very different experience and it’s not uncommon for the smile who greets you at the door to be that of the winemaker or vigneron whose creation you are about to savour.

Warramunda Estate we be participating this year in the Shortest Lunch. Enjoy a  moving feast of entrée size meals, it’s the perfect way to meander around the Valley’s boutique wineries and savour great food, wine and music, without the hustle and bustle.

Warramunda Estate is celebrating the 2016 Shortest Lunch with:

Harissa spiced lamb shoulder with tahini and honey yoghurt and fragrant tomato salsa $18

Warm 5 spice pumpkin and roast potato salad with sautéed baby spinach, fiore de burrata,

lemon vinaigrette and toasted pumpkin and sunflower seeds. (Vegan Option also available). $18

Two cheeses, caramelised spiced pear, roasted walnuts & lavosh (serves 2). $15

Children’s menu available

Espresso Coffee & Tea

Live Music & Entertainment all weekend.


The Shortest Lunch is our way of celebrating the shortest weekend of the year (the Winter Solstice) in a relaxed, family oriented weekend of progressive, all-day dining to ward off those winter chills.

We look forward to seeing at Warramunda Estate on the 18th and 19th of June, 2016, the fun starts at 10am!