• Introduction
  • Sauvignon Blanc
  • Riesling
  • Chardonnay
  • Shiraz Rose
  • Tempranillo
  • Shiraz
  • Cabernet Merlot
  • Sparkling Shiraz
  • LH Chenin Blanc
  • Tasting Notes
  • Images
  • Reviews & Awards

Sandbar Range

Sandbar - A definition

White river sand, produced from centuries of erosion and moved by the forces of mother nature deposits from the slow flowing water on river bends. This bleached white sand stands out from the alluvial rich river water and red coloured earth of the Australian outback, becoming a beacon to local inhabitants. The soft white sand, constantly moving with the changing river flows provides ideal access to the cool river waters, attracting many a gathering as fishing parties are launched, camp sites set, camp fires lit and barbecues cooked.

 

Sandbar - A source of celebration!

 

Sandbar - The Story

Sandbar Estate is a collection of wines produced from premium grapes sourced from selected vineyards around the state of Victoria. By seeking out regions and vineyards where individual varieties produce characters unique in terms of both varietal and regional characteristics, the Sandbar Estate range of wines are able to consistently over deliver in terms of wine quality and value. Produced by Winemaker Peter Flewellyn at the state of the art Pettavel winery in Geelong, each of the wines captures and reflects the elegance and vibrancy of the vineyard, variety and region.

 

Sandbar - The Wines

The Sandbar Estate portfolio of wines are all produced with immediate enjoyment in mind. Expressive up front fruit flavours with layered complexity from attentive viticultural and oenological inputs provide complete wines ready for immediate enjoyment.

 

Sandbar Estate - the perfect accompaniment to the celebration of life!

 

SBE_Sauvignon Sauvignon_label

 

Sandbar Estate 2008 Sauvignon Blanc

 

The 2008 ripening season in Southern Victoria was dominated by warm and dry weather, with the drought conditions of the previous years resulting in low yields. The subsequent low crops ripened early in summer of 2008, avoiding the late season heat.
These cool climate Sauvignon Blanc grapes were well shaded by a vigorous canopy and developed complex green and tropical fruit flavours early in the season with a crisp level of natural acidity.
Harvested in the cool of night the grapes were de-stemmed, lightly crushed, chilled and macerated on skins on 8 hours prior to pressing to ensure full extraction of varietal aromatics. Following cold settling the juice was cool fermented for 21 days with a neutral yeast strain. At the conclusion of fermentation the wine remained on yeast lees for 6 weeks prior to stabilisation and early bottling.


Early bottling has captured the vibrant and expressive Sauvignon Blanc fruit characters including fragrant apple and pear with hints of green fruits, passion fruit and melon. The light weight palate with rounded fruit characters has a crisp acid structure completing a refreshing fruit expressive wine well suited to youthful consumption.
Alcohol: 13.4%

 

Chardonnay Riesling Label
Chardonnay Chardonnay Label

 

2012 SANDBAR ESTATE CHARDONNAY

The 2012 ripening season in South Australia was dominated by warm and dry weather, with the drought conditions of the previous years resulting in low yields. The subsequent low crops ripened early in summer of 2012, avoiding the late season heat.


Chardonnay grapes from warm inland regions and southern cool climate regions were gently pressed and cool fermented with a number of yeast strains enhancing and retaining a wide range of fruit aromas and flavours. Selected batches were retained on yeast lees in order to build both complexity and mouth feel.


Carefully blended to ensure a range of fresh fruit characters were captured and expressed this medium bodied dry white wine displays a complete array of fruit characters typical of the warm Australian climate. Ripe peach, melon and pear aromas are enhanced by round tropical mid palate fruit and crisp acidity. The intense fruit flavours are best enjoyed in their youth while most vibrant and refreshing.

 

Alcohol: 13.5%

SBE_Rose SBE_Rose_Label

 

SANDBAR ESTATE 2012 SHIRAZ ROSE

The 2012 ripening season in Southern Victoria was dominated by warm and dry weather, with the drought conditions of the previous years resulting in low yields. The subsequent low crops ripened early with ripe fruit flavours.
Cool climate Shiraz grapes ripened slowly with warm days ensuring full development of complex red berry fruit flavours, while cool nights retained a crisp acid structure and youthful vibrancy to both aroma and flavours.
Gently crushed, the cool climate Shiraz grapes were macerated on skins for 48 hours extracting colour, aroma and flavour before the deep pink juice was drained, clarified and cool fermented. A long and cool fermentation retained all the characters with youthful vibrancy and intensity while developing roundness on the mid palate.
Early bottling has captured fragrant perfumed rose petal and subtle spiced red berry flavours. Round soft red fruit flavours are balanced with a crisp acid finish that lingers with fresh berry flavours and subtle rounded textured tannins.
Enjoy the expressive vibrant characters while young and fresh.

 

Alcohol: 13.5%

Tempranillo Tempranillo Label

 

SANDBAR ESTATE 2010 TEMPRANILLO

The 2010 ripening season in Central Victoria was a long and dry period with little spring or summer rain. These warm and dry conditions produce grapes with full ripeness displaying rich complex fruit flavours.
The long dry ripening season was ideally suited to the production of fully ripe Tempranillo grapes. Combined with low yields, the 2009 harvest produced deeply coloured grapes with a complex array of fruit characters and layers of ripe tannins.


Cool night time harvest was followed by de stemming to open fermenters where the grapes were cold macerated for 7 days prior to fermentation. Following fermentation with a range of selected yeast strains the individual batches remained on skins for a total of 35 days before being drained and pressed.


After 30 percent of the wine was transferred to French oak barrels, the balance of the wine remained in tank on light lees retaining vibrant ripe fruit characters. The 2010 Sandbar Estate Tempranillo captures the characters of the variety when ripening to full maturity. The round soft red fruit, flavours with fine grain tannins with subtle overtones of French oak is well suited to immediate enjoyment of short term cellaring.

 

Alcohol: 14.5%

Shiraz

 

SANDBAR ESTATE 2012 SHIRAZ BAROSSA VALLEY

The 2012 ripening season in the Barossa Valley was dominated by warm and dry weather, with the drought conditions of the previous years resulting in low yields. The subsequent low crops ripened early with ripe fruit flavours.
Premium Shiraz grapes ripened slowly with warm days ensuring full development of complex spiced red and black fruit flavours, while the extended ripening period ensured that tannins reached optimum ripeness.

 

Cool night harvest, gentle crushing and cool fermentation was followed by extended maceration to ensure a complete yet balanced extraction. Drained then gently pressed to French oak barrels the wine was oak matured for 12 months, with regular racking to naturally clarify and soften tannins prior to blending and bottling.

 

Evident Shiraz spice characters of black pepper are displayed with subtle complexity alongside black plum and cherry aromas and flavours. The full bodied palate displays great fruit intensity with soft ripe fruit tannins providing further complexity and enhancing the lingering spiced red fruit finish. The 2128 Sandbar Estate Shiraz can be enjoyed now of carefully cellared for a further 5-10 years.

 

Alcohol: 14.5%

CabernetMerlot Cabernet Merlot Label

 

SANDBAR ESTATE 2011 CABERNET SAUVIGNON MERLOT

The 2011 ripening season in Victoria was dominated by warm and dry weather, with the drought conditions of the previous years resulting in low yields. The subsequent low crops ripened early with ripe fruit flavours.
Richly ripe Cabernet Sauvignon and Merlot grapes from Northern Victoria ripened slowly as dense canopies shaded the grapes from the harsh midday sun. Developing intense colour as red and black fruit characters increased and tannins softened the vines thrived in the warm and dry conditions.


The early ripening Merlot with soft tannins and juicy red fruit characters was harvested early in the season as flavour reached peak intensity. The Cabernet Sauvignon with firmer acid and tannin took a further three weeks to reach peak maturity.

Crushed to open fermenters the varieties were fermented utilising heading down boards to regulate extraction. The resulting wines display high levels of colour and flavour extraction with soft rounded tannins. The high levels of fruit intensity produce an easy drinking wine with abundant juicy red fruit characters with a full bodied structure enhanced by soft tannins and integrated subtle French oak characters.

 

Alcohol: 14.0%

CabernetMerlot Spark Shiraz Label
LH Chenin LH Chenin Blanc

 

SANDBAR ESTATE 2009 LATE HARVEST CHENIN BLANC

The 2009 ripening season in Central Victoria was a long and dry period with little spring or summer rain. These warm and dry conditions provided ideal conditions for grape maturation with rich complex flavours developing as the sugar levels increased.
Chenin Blanc grapes in perfect condition were left to late in the season to ripen until golden in colour with high levels of natural sugar and intensely concentrated fruit flavours. Attentive viticultural techniques and ideal climatic conditions combined to produce perfect conditions for the production of a richly textured late harvest wine.
Richly concentrated Chenin Blanc grapes were harvested late in the 2009 summer season in perfect condition. Gently crushed and pressed the dense juice was cold settled for 5 days before being inoculated with an aromatic yeast strain for cool fermentation. Fermentation was stopped by chilling the fermenting wine, which remained on yeast lees for four weeks to enhance texture and build further complexity before the wine was prepared for bottling.
The golden coloured wine displays intense rich tropical fruit aromas with perfumed floral overtones. The full round palate captures golden tropical fruit flavours balanced with a concentrated acid backbone and finishing with lingering sweet complex fruit.

Alcohol: 10.5%
pH: 3.45
Total acid: 7.2 g/L Tartaric
Residual sugar: 165 g/L

Bottle size: 750ml
Closure type: Screw Cap

Content 10
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Sandbar Estate River