The Woodstock collection of wines is divided into three catergories;
The Bistro Series
The Varietal Series
The Flagship Series

All of these wines are grouped left to right respectively above and you can click on each bottle to jump straight to the tasting notes for the wines.

Reviews by Unkle Andy in green

Unkle Andy Wrote:
Overall I found that Woodstock carried well balanced and crafted wines. Most carrying crisp, citrus and savoury driven whites and approachable, rich wild berry reds.
I really appreciate winemakers that encourage wines without sulphur, so it was great to understand Woodstock uses none or very little sulphur in their range.

2008 WOODSTOCK SEMILLON SAUVIGNON BLANC McLaren Vale
BACKGROUND
Planted in 1988 on rootstocks at Woodstock Estate, this Semillon Clone BVRC32, was specifi cally chosen for its tropical fruit character and zippy acidity. Free draining sandy soils and low yields ensure we get the best fl avours from this variety. A proportion of Sauvignon Blanc sourced predominately from cooler vineyards in McLaren Vale is blended to provide
intensity and lift.
WINEMAKING
The Semillon on the Estate is crop thinned early in the growing season to concentrate fl avour intensity. When these tropical fl avours peak, and before natural acid is degraded by summer heat, the grapes are machine harvested in the cool of the night to capture freshness. Sauvignon Blanc is processed separately and the 2 varieties are then blended to ensure the right structure and fl avour profile.
THE WINE
Gooseberry, passionfruit and guava aromas leap out of the glass with a hint of freesias evident. On the palate, a plethora of tropical fl avours are obvious. Good palate weight is balanced by a tight, clean and refreshing finish.
SERVING SUGGESTION
A spicy Vietnamese seafood salad with lots of freshly chopped herbs and spices
Leafy passionfruit smell. Passionfruit and other citrus characters on the palate. Good length and refreshing finish.

2008 WOODSTOCK GRENACHE ROSÈ McLaren Vale
BACKGROUND
Made from 80 year old Grenache bush vines planted on Woodstock Estate, the grapes are hand picked and made to a style we enjoy at Woodstock... deliberately fruity and full of flavour.
WINEMAKING
The crushed grapes are cold soaked for up to 24 hours to allow good colour and flavour. The skins are then discarded, and the juice slowly fermented until the desired level of natural residual sweetness is reached. The ferment is stopped with chilling and the finished wine is held cold in tanks, then bottled in small runs to ensure freshness.
THE WINE
Lots of juicy cherry and red berry character on the palate with a hint of rose petal and Turkish Delight. The natural acidity and sweetness in balance carry these fl avours and leave a lingering fi nish which is clean and crisp.
SERVING SUGGESTION
A confit duck salad with pickled cherries and rocket or just on its own for a perfect lazy afternoon drink!
Light rose petal floral nose, good balance. Dark berry, syrup sweet taste.

2005 WOODSTOCK SHIRAZ CABERNET McLaren Vale
BACKGROUND
In this classic Australian blend, Shiraz provides fleshy fruit, spice and middle palate weight, and the Cabernet Sauvignon provides a sturdy backbone and structured texture. A perfect synergy of 2 prominent Australian red varieties.
WINEMAKING
Fruit for this wine was sourced from McLaren Vale. It has spent over 18 months in a combination of 2 year old seasoned American and French oak to enhance subtle complexity without the dominance of oak.
THE WINE
A burst of juicy grape fl avours showing dark berries, cherries and a touch of spice. Soft, clean, and approachable whilst showing some complexity from a few years maturation, make this salubrious wine a very moorish drink.
SERVING SUGGESTION
Slow braised Osso Bucco served with mashed potatoes and lightly steamed French beans. A splash of Woodstock Shiraz Cabernet in the sauce whilst cooking would make this a perfect match!
Earthy warm floral bouquet aromas, balanced and complex. Spicy Blackberry and blueberry taste. Well mixed 70%shiraz and 30% cabernet. Well crafted. Different flavours every taste.

2008 WOODSTOCK RIESLING McLaren Vale
BACKGROUND
Whilst most growers in McLaren Vale have pulled out Riesling vines in favour of more profi table varieties, we are proud of our Woodstock Riesling. The Riesling vines were planted in 1973 on the hilltop of Woodstock Estate, with cool breezes, white sandy soils and a north facing slope.
WINEMAKING
To ensure we preserve the delicate fl avours of the Riesling variety, the grapes are picked early while there is still good natural acidity and deliberately harvested in the cool of the night to retain freshness. Only free-run juice is used to ensure we capture the purity of the Riesling grape.
THE WINE
Crisp acidity, zesty fresh aromatics and more mid-palate fl avour is the style we strive to make at Woodstock. The 2008 Riesling is one of our best to date. It displays citrus floral aromas, with concentrated grapefruit, lemon and lime fl avours on the palate. Its lean natural acid structure will see it age gracefully for many years to come.
SERVING SUGGESTION
Thinly sliced salmon Carpaccio drizzled with lemon juice, fresh extra virgin olive oil and salted Moroccan capers.
Crisp, Savoury and well balanced. Lime and peach on the tounge. Floral on the nose. Should develop quite well for at least a few years.

2006 WOODSTOCK CABERNET SAUVIGNON McLaren Vale
BACKGROUND
Woodstock has enjoyed a strong reputation for Cabernet Sauvignon since 1982. Situated in the higher and cooler end of the Vale, Woodstock is the perfect home for the Cabernet Sauvignon variety. Warm, sunny days with cool gully and evening sea breezes ensure the Cabernet fruit ripens well.
WINEMAKING
There are 4 blocks of Cabernet on the Estate... each providing a unique character to the wine. Low yielding old vines from Block 5 provide palate weight, Block 3 vines provide a hearty back bone, our “Pineless” Block provides lifted berry characters enhanced by the Creek Block’s added leafi ness. Yields range from 2.5 to 4 tonnes per acre. Small berries with ample fermentation time on skins result in great colour and tannin structure. This wine was matured for 22 months in 8% new oak and the rest in seasoned American oak to provide softness and complexity.
THE WINE
The 2006 Cabernet Sauvignon shows lots of juicy varietal cassis characters yet a firm and elegant tannin structure. As approachable as it is now, fruit richness, good acidity and tannins will ensure years of careful cellaring.
SERVING SUGGESTION
A winter cassoulet with a side serve of fresh rocket leaves tossed in a light vinaigrette.
Chocolate Blackberry nose. Very juicy taste with a lot of flavours including fruit and spice. Good length, complexity with a long warm finish. Should be one too keep for some time yet. Also one of my favourites.

2006 WOODSTOCK SHIRAZ McLaren Vale
BACKGROUND
Compared to many in the region, the Woodstock Shiraz is made to a more elegant, fruit driven style. Being a very vigorous red variety, the key is to manage our Shiraz leaf canopies carefully to ensure the best from our Shiraz vines.
WINEMAKING
Grapes for this Shiraz come from vines on the Estate which were planted in 1972 and 1974. The number of leaves are reduced to ensure perfect ripening of the berries with some exposure to sunlight and air. Yields are deliberately kept low for good fl avour concentration. Maturation in 2 to 3 year old seasoned American oak for 22 months enhances its complexity without the oak dominating.
THE WINE
A stylish and vibrant Shiraz showing lots of pepper, dark berries and spice. The palate is lush and rich in fl avour with an alluring texture of savoury tannins. A food friendly wine and a great example of McLaren Vale Shiraz in the glass.
SERVING SUGGESTION
A scotch fi llet of beef, char-grilled and served with mushrooms and wilted baby spinach.
Spicy Fruit nose, juicy rich blackforest and pepper palate. Balanced and up there with the good cab sauv’s from McLaren Vale. Will continue to open up over the years but very approachable now.

2005 WOODSTOCK BOTRYTIS SEMILLON Blend of Regions
BACKGROUND
A favourite from the Woodstock stable, this luscious wine is revered for its fi ne balance between sweetness and acidity. The wine is made predominantly from Botrytis affected Semillon but also a touch of Chenin Blanc and Riesling.
WINEMAKING
Botrytis Cinerea, an ugly pink and hairy mould, is responsible for this delicious drink. The mould feeds on the juice of the berries causing them to shrivel and concentrate. Warm and humid conditions are favourable for its onset and usually occurs at the end of the growing season. A somewhat messy winemaking process, but the resulting wine is a beauty from the beast.
THE WINE
Aromas of apricots, glace pineapple, orange and mandarin peel set the scene for an explosion of luscious citrus fl avours on the palate. Some nutmeg and spice are also detected. Very sweet fl avours linger on the fi nish, with a balance of acid leaving you longing for more.
SERVING SUGGESTION
Crème Brulée or simply, poached apricots with cream ... hmmm yum!

MV WOODSTOCK MUSCAT McLaren Vale
BACKGROUND
With a sweet tooth, and a passion for capturing grape fl avours, winemaker Scott Collett started fortifying sweet Muscat styles in 1984. Scott would crush almost raisened, highly aromatic grapes of Muscat and Frontignac varieties to end the vintage after all the other wines were made. Pure grape spirit was added soon after ferment started, making perfumed, luscious wine of about 18% alcohol.
WINEMAKING
Although the average age of this Muscat is around 11 years, the youngest is 3 and the oldest is 24 years old when bottled. With barrel maturation, the wine becomes even sweeter as some evaporates to the “angel’s share”, and the caramel and toffee flavours grow. Colour slowly settles out of the wine during aging. A porton of younger Muscat adds aromatic fruit aroma and fl avour to freshen up the complex aged components.
THE WINE
Raisin characters on the nose with orange zest aromas and a glimpse of Christmas pudding evident. Decadent, luscious lingering toffee and grape sweetness tempts the sweet tooth in you. This wine was deliberately bottled unfi ltered to retain its viscosity and fullness.
SERVING SUGGESTION
One of the few wine styles that works with chocolate, or try it with butterscotch & date pudding.

2006 WOODSTOCK ’THE STOCKS’ SHIRAZ McLaren Vale
BACKGROUND
Named after a set of medieval wooden leg stocks which stand in the town of Woodstock in Oxfordshire, England, “The Stocks” Shiraz is Woodstock’s fl agship wine. This single vineyard Shiraz is made from 31 rows of low-yielding vines, planted circa 1900 on a sandy north slope of Woodstock Estate.
WINEMAKING
The vines are inspected thoroughly during veraison; exposed bunches are removed to prevent sun burn and the canopies reduced to ensure perfect ripening. Yields are deliberately kept low and the vineyard essentially dry grown resulting in intense concentration of fl avour. The Shiraz fruit is harvested at night to preserve the delicate berry fl avours. The grapes are then crushed and cold soaked for 24 hours before fermentation in small open fermenters and hand plunged twice daily. The wine is then aged in carefully
selected French and American oak barrels in a temperature controlled cellar for up to 18 months. Each barrel is monitored, and only the finest selected to continue the lineage of Woodstock ‘The Stocks’ Shiraz.
THE WINE
The 2006 ‘The Stocks’ Shiraz is a complex wine with layers of aromas and fl avours which continue to evolve in the tasting glass, and in the cellar. Pure fruit richness balanced with sturdy tannin structure will reward 10 or more years of patient cellaring as those layers open up.
SERVING SUGGESTION
Slow braised beef cheeks served with parsnip puree and crunchy deep fried leek.
In a league of its own. Smokey Earthy nose.  Rich dark chocolate and  wild fruit. I loved  the balance, complexity, consistency and length. You can tell with the level of complexity that it has 10 or more years to peak. Just the right amount of French and American oak involvement.

MV WOODSTOCK VERY OLD FORTIFIED McLaren Vale
BACKGROUND
“MV” refers to Multi-Vintage, and this rare Tawny is an average age of about 23 years. Formerly known as Tawny Port, it holds a special place in the Woodstock stable. Wine industry pioneer Doug Collett made McLaren Vale Grenache and Shiraz fortifi eds in the 1960’s and 1970’s. He aged them in old Brandy barrels for future generations. Today, his son Scott Collett, continues the fortifi ed tradition at Woodstock.
WINEMAKING
Grenache and Shiraz ferments are “fortifi ed” with the addition of grape spirit when about half of the natural sugar is fermented. The spirit kills yeast and preserves the remaining sweetness. The wine is clarifi ed then matured in 100 to 300 litre oak casks for 20 years or more. Each year 4-5% is lost to evaporation from each barrel, but the luscious fl avours evolve and concentrate as the wine matures.
THE WINE
The red grape colours have precipitated away over time, leaving a true ‘tawny’ colour after two decades in barrel. A powerful and complex nose full of nuts, toffee, intense spice and fresh rancio characters reflect its age and complexity. On the palate, toffee, mocha, coffee and intense nuttiness all combine to create rich luscious flavours. The fi nish is long with lingering fl avours of a fi ne very old fortified.
SERVING SUGGESTION
An ideal digestive with cigars, coffee and chocolates or better still, one of The Coterie’s hazelnut and dark chocolate tart served with chocolate bark, vanilla ice-cream and scorched pistachio anglaise... it is to die for!