N[0]="Benedictine Abbey Wines";
E[0]="norciawa@newnorcia.wa.edu.au";
A[0]="Benedictine Community of  New Norcia, WA 6509";
W[0]="";
T[0]="+61 (0) 8 9654 8018";
F[0]="+61 (0) 8 9654 8097";
D1[0]=" Nick Humphrey, a Perth optometrist, has operated Bindoon Estate for 15 years and over the last few years has sold a steadily-increasingly percentage of his annual production to New Norcia. Not that the monks are drinking more - th";
D2[0]="ey drink in moderation as Holy Father Benedict urged - but there is an increasing tourist trade at the New Norcia Hotel. The idea of re-introducing the Benedictine Abbey label naturally emerged. Both the Benedictine Abbey Shiraz a";
D3[0]="nd Benedictine Abbey Chenin are made from grapes grown at Nick's Bindoon Estate located some 50 kilometres south of New Norcia. The fruit is transported to Alkoomi Wines at Frankland River where it is made into wine by winemaker M";
D4[0]="ichael Stamford. The Benedictine Abbey wines are the only ones made exclusively from Nick's fruit. Once bottled it travels to New Norcia where it is matured in the ancient cool wine cellars under the monastery. At New Norcia vines";
D5[0]=" were one of the first things planted by Rosendo Salvado. His original hectare under vine increased to 4 hectares by the mid-1870s. In 1875 he returned with cuttings from Spain to improve the vineyards at New Norcia. However, his ";
D6[0]="experimental plantings at Wyening, a property the Community owned some 50 kilometres away, yielded better results. His successor Bishop Torres concentrated his efforts at Wyening and in 1909 there were 40 acres of vineyard. The gr";
D7[0]="apes were crushed and pressed on site and the 8,000-9,000 gallons of juice taken to New Norcia for fermenting. At that time the wine was not only used at the Monastery but sold locally mainly to farmers and Italian workers who wer";
D8[0]="e in large numbers in the district working in clearing gangs. After an absence of nearly 25 years New Norcia has again become involved in the production of wine. On a beautiful day in May, the merry month, the monks of New Norcia ";
D9[0]="celebrated the launch of Benedictine Abbey Shiraz 1998 and Benedictine Abbey Chenin. Benedictine Abbey Wines can be purchased at both the New Norcia Hotel and the New Norcia Museum Shop.   ";
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N[1]="The New Norcia Museum and Art Gallery";
E[1]="museum.nn@bigpond.com";
A[1]="The New Norcia Museum and Art Gallery, Manager: Jenny Waddell, Benedictine Abbey";
W[1]="http://www.newnorcia.wa.edu.au/wine.htm";
T[1]="+61 (0) 8 9654 8056";
F[1]="+61 (0) 8 9654 8124";
D1[1]=" After an absence of nearly 25 years New Norcia has again become involved in the production of wine. On a beautiful day in May, the merry month, the monks of New Norcia celebrated the launch of Benedictine Abbey Shiraz 1998 and Ben";
D2[1]="edictine Abbey Chenin. Both the Benedictine Abbey Shiraz and Benedictine Abbey Chenin are made from grapes grown at Nick's Bindoon Estate located some 50 kilometres south of New Norcia. The fruit is transported to Alkoomi Wines at";
D3[1]=" Frankland River where it is made into wine by winemaker Michael Stamford. The Benedictine Abbey wines are the only ones made exclusively from Nick's fruit. Once bottled it travels to New Norcia where it is matured in the ancient ";
D4[1]="cool wine cellars under the monastery. New Norcia has another product it can be very proud of. The co-editor of The Wine Magazine described the Shiraz as light in body and made as an early drinking style showing, a lovely honest f";
D5[1]="ruit nose and a palate of gentle macerated cherry and red berry flavours. Of the Chenin he said it shows some remarkably cool climate characteristics given its geographic origin and is essentially a fresh, crisp and very approacha";
D6[1]="ble wine with pleasant flavours of peach and green apple, finishing with clean, soft acid. Peter dubbed both wines most accessible which seemed a very important thing to be, at least for the monastic food and wine writers present.";
D7[1]=" At New Norcia vines were one of the first things planted by Rosendo Salvado. His original hectare under vine increased to 4 hectares by the mid-1870s. In 1875 he returned with cuttings from Spain to improve the vineyards at New N";
D8[1]="orcia. However, his experimental plantings at Wyening, a property the Community owned some 50 kilometres away, yielded better results. His successor Bishop Torres concentrated his efforts at Wyening and in 1909 there were 40 acres";
D9[1]=" of vineyard. The grapes were crushed and pressed on site and the 8,000-9,000 gallons of juice taken to New Norcia for fermenting. At that time the wine was not only used at the Monastery but sold locally mainly to farmers and Ita";
V1[1]="   Shiraz,";
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L5[1]="";