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Carlei Green Vineyards Cabernet SauvignonCarlei Green Vineyards ChardonnayCarlei Green Vineyards Pinot GrisCarlei Green Vineyards Pinot NoirCarlei Green Vineyards ShirazPrevious VintagesPrior Reviews
Tre BianchiCarlei Tre AmiciPrior Reviews
Heathcote Bendigo Upper Gouldburn yarra Valley Cardinia Ranges
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Prior Reviews

Carlei Tre Rossi 2000
Sergio Carlei's wines first appeared in this column many moons ago, when making wine was his hobby. Carlei's enterprise has grown like topsy and now his Green Vineyards operation is on a commercial footing with a winery and vineyard at Upper Beaconsfield, just beyond the Yarra Valley. Tre Rossi is made from shiraz, Marzemino and Nebbiolo grown in a 60 year old vineyard near Graytown in Central Victoria. It's a complex young red, aromatic with floral, mint and spice notes and rich with berries, chocolaty hints and smoky, dusty oak. The elegant, medium-bodied palate has intensity and structure, with a silky middle harmoniously resting on ripe, drying tannins.
Ageing? Yes, one to five years
Food Ideas: herbed roast veal, baked vegetables with rocket leaves.
Rating: (First class, a wine of distinction not far below the top rating)
Epicure - Uncorked, Ralph Kyte-Powell, 14 January 2003

Carlei Estate 2000, Sergio Carlei Tre Rossi (Shiraz / Nebbiolo / Marzemino) Heathcote
"Excellent. A world apart from the popular conception of Australian Shiraz". 92 Points
Tanzer's International Wine Cellar July/Aug 2002, Issue 103

Carlei Tre Bianchi 2001 (Semillon Sauvignon Blanc Chardonnay 2001)
From Victoria's Cardinia Ranges, this wine is unusual. Soft and rounded, it makes a far better complement to food than the crisp, acidic types that are more common. Try with barbequed seafood.
(Sommelier's Choice, Sydney Morning Herald 07/12/2002)

Carlei Tre Bianchi 2001 (Semillon Sauvignon Blanc Chardonnay 2001)
A blend of sauvignon blanc, Semillon and chardonnay, is particularly stylish. Barrel fermented in old French oak, it has more in common with white Bordeaux than your traditional Australian sauv/sem blend. The complex nose of gooseberry, limes and a hint of solids ferment makes quite an impact. The palate is round, rolling and seamless and best of all it finishes dry. Tesxture and balance.
(Divine Food & Wine Magazine, Issue 31, November/January 2003)


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