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Home Wines Australia

Australian Wines

3 Bridges

Australian Main Page

 

3 Bridges is Westend Estate’s super premium range.

Displaying exceptional quality, the 3 Bridges range continually wins accolades on the domestic and international wine show circuit. The super premium range is barrel matured for 12 to 18 months. The range includes Durif, Cabernet Sauvignon, Shiraz, Chardonnay and Botrytis Semillon.

 

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Westend Cool Climate Series

Australian Main Page

 

The Westend Cool Climate Series is focused on producing the highest quality wine from small hand selected parcels of fruit with intense flavours. The white wines in this series are the Canberra District Riesling and the Canberra/King Valley Semillon Sauvignon Blanc. The Cool Climate reds are both from the Hilltops Region near Young and consist of a Shiraz and Tempranillo.

 

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Calabria

Australian Main Page

 

The Calabria range is dedicated to the Calabria family.

The Calabria range is a premium range with ‘alternative varietals’ such as Viognier, St Macaire and Shiraz Viognier which are also barrel matured.

 

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Richland

Australian Main Page

 

The Richland range is dedicated to the founders of Westend Estate, Francesco and Elizabeth Calabria.

Francesco and Elizabeth were pioneers of the ‘rich land’ of the Riverina which is now a wine region with unlimited potential. The Richland range is Westend Estate's premium commercial range which overdelivers on quality and is suitable for everyday drinking.

 

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Poker Face

Australian Main Page

 

A Poker Face is a term thought of as emotionless & stern. A player may wish to play (Poker or Texas Hold ‘em) with a Poker Face to conceal their hand and bluff their opponent. Try this wine and you know you’ll have a full house – (We’re not Bluffing!). Great tasting and value for money, these wines are suitable for everyday drinking.

 

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Eternity

Australian Main Page

 

Eternity sparkling is made with gentle handling to preserve the delicate primary fruit and avoid extracting phenolics from the soft skins. Grapes are night harvested, fully destemmed and gently crushed with some whole berries, then immediately pressed in an air-bag press. The juice is cold settled and clear juice is fermented slowly at very cool temperatures 12-14C. The dry wine is aged on primary fermentation lees for 12 months before being stabilised. The wine is then sweetened and re-yeasted for the secondary fermentation in pressure tank the “charmat technique”, this fermentation with subsequent lees aging takes place over six to eight weeks, the wine is then filtered and bottled under full sparkling pressure to produce this naturally fermented sparkling wine.

 

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