Clear, pale lemon.
Refreshing green apple, mint and pineapple.
Driven by lemon and passionfruit, the acid is clean and gentle, balanced by a slightly grapefruit sweetness at the end of the palate.
Lenswood, Adelaide Hills, South Australia
100% Single Vineyard Sauvignon Blanc
Best enjoyed upon release. Food Pairing Suggestion：Fresh oyster or light seasoned seafood such as steam sole with spring onion. Thai Chicken salad with fresh herbs and fish sauce. Goat cheese.
Sourced exclusively from our Uley vineyard, a single clone (D5V12) of Pinot Noir grapes was hand harvested on March 16 at a Baumé of 13.4 degrees, pH 3.43 and titratable acid of 6.5 g/litre.
After crushing and 48 hours of skin contact, the must was drained and gently pressed to tank for cooling and settling prior to yeast inoculation 8 days later. A slow, cool fermentation was conducted to allow preservation of primary and fermentationderived fruit characters. Bottled July 5 2018.
Pastel pink in colour, the aromas and flavours are those of strawberries, pink grapefruit, rose petals and Turkish delight. The palate is dry, finishing with lingering fruit flavours and crisp citrusy acidity. Excellent as a refreshing aperitif or complimentary to most Asian–style dishes.
Grapes for this single vineyard wine were hand harvested on March 12 from two small blocks on our Uley vineyard at the northern end of the Piccadilly Valley.
Initial juice analysis showed a Baumé of 11.6 degrees, pH 3.09 and titratable acid of 7.7 g/litre. After crushing and gentle pressing, the juice was fermented to dryness at low temperatures to enhance fresh fruit characters.Following stabilisation in tank, the wine was filtered and bottled on 2nd July 2019. Alcohol 12.5%.
Classically varietal and aromatic, the wine displays citrus, pear, guava, elderflower, herbaceous and faint grassy aromas followed by a generous palate with persistent fruit flavours, minerality and crispness and a spicy, tingling finish from the natural grape acidity.
Setting aside a small parcel of handpicked grüner veltliner, this first experimental batch involved allowing the juice to ferment naturally on skins, before being pressed to barrel to mature for 6 months. The result is a delicately funky wine with a perfumed nose, deeper colour, and more texture on the palate.
Hailing from a mature, close-planted block in the Maple Ridge vineyard near Hahndorf, the fruit was handpicked, fermented in small hand batches with wild yeast, and matured in French Oak. The mostly whole-bunch ferment gives this pinot its drive – savoury, spicy, red berry flavours, and a firm acidity that will ensure this wine continues to improve over the medium term.
Grape varieties: 100 % Pinot Noir
Region: Adelaide Hills, Australia
Winemaker: Darryl Catlin
Alcohol (ABV): 12.5 %
Acidity: 5.58 g/l
Residual Sugar: 0.14 g/l
Wine pH: 3.53
Oak: Approx 10% new French Oak balance old French Oak.
The 2015 Syrah is a special wine delivered from the Adelaide Hills’ Longview vineyard – in a region with a strong reputation for producing great Shiraz.
Whole berries and some whole bunches (up to 40%) were put into a fermenter and left to sit. A slow, even fermentation – on skins for a month, then pressed off to French oak, with a portion treated to larger new oak.
The wine shows plums and layers of fruit and spice that gradually open up. Tannins from the whole bunches extend the palate, with a mouthfeel and flavour that continue long after the last sip.
This Chardonnay was picked from a single vineyard in the Adelaide Hills. It was whole bunch pressed and fermented for 4 weeks in French oak barrels. It was left on its yeast lees in French oak for 6 months to develop texture and depth. It is about a wine to drink now or much later –a wine that will not last long if family and friends have anything to do with it.
Grape varieties 100 % Chardonnay
Region Adelaide Hills , Australia
Winemaker Darryl Catlin
Alcohol (ABV) 13 %
Acidity 6.28 g/l
Residual Sugar 1.0 g/l
Wine pH 3.20
Sauvignon blanc is synonymous with the Adelaide Hills, but this one might surprise you. It’s a funky little number with its own distinct personality. The sulphitic edge and mouth feel, combined with tropical and citrus overtones, will no doubt appeal to a group of followers looking for a wine made with minimal intervention and representing a strong sense of terroir. Handpicked from a cool climate pocket in Woodside, gently whole bunch pressed, wild fermented in French oak barriques and left on lees for 6 months, the result was worth the wait.
Grape varieties: 100 % Sauvignon Blanc
Region: Adelaide Hills , Australia
Winemaker: Darryl Catlin
Alcohol (ABV): 12%
Acidity: 6.0 g/l
Residual Sugar: 2.5 g/l
Wine pH: 3.33
Gruner Veltliner is a widely planted variety in Austria and is well suited to the Adelaide hills climate. I wanted to make a Gruner that shows what the Adelaide Hills can do for the Style. This is sourced from the Longview vineyard and was hand picked in early February and wild fermented in French Oak Barrels. The low crop ensured the fruit was at optimum ripeness when picked. The wine spent the next 6 months on lees in barrel before being bottled. It is a classic example that exhibits great minerality, length and spice. It is a wine that is made to drink now and is a balanced drink that will suit the Australian climate.
Grape varieties: 100 % Gruner
Region: Adelaide Hills, Macclesfield, Australia
Winemaker: Darryl Catlin
Alcohol (ABV): 12.8 %
Acidity: 6.09 g/l
Residual Sugar: 0.5 g/l
Wine pH: 3.06
Oak: Approx 10% new French Puncheon balance old FO.
This second experimental batch of handpicked Grüner Veltliner was partially fermented on skins, then pressed off over Gewürtztraminer to give more aromatic lift. A further 6 months in French oak barrels helped to intensify the flavours and develop palate texture.
Pinot Blanc is a relative newcomer to the Adelaide Hills, but it is a variety well suited to its climate. This single vineyard, hand picked wine was partial fermented on skins to extract flavour. A slow ferment and extended barrel maturation has resulted in a textural wine with beautifully balanced acid structure and subtle notes of lemon rind on the palate. Discover the new kid on the block.
The 2014 Merlot came from the famed Palatine vineyard in Lobethal. The grapes where hand picked from vines yielding just 1 tonne to the acre. They were then destemmed and fermented in small open fermenters and hand plunged. The wines was left on skins for a month before being transferred to old French oak. It was matured for 10 months before being bottled.
Grape varieties 100 % Merlot
Region Adelaide Hills, Lobethal , Australia
Winemaker Darryl Catlin
Alcohol (ABV) 13.2 %
Acidity 5.45 g/l
Residual Sugar 0.46 g/l
Wine pH 3.61
From my tastings of many “Monte’s” from around the world and Australia, it is deemed a good alternative to Shiraz. A variety that is very late in ripening and is as tough as they come. I like to drink Monte and hence I have wanted to make one for a long time. The vineyard is in the northern side of the Adelaide Hills. It is on a tough piece of dirt and yet it seems to survive and even laugh at this. The grapes were slowly fermented and part of this batch was given extended time on skins.
Grape varieties 100 % Montepulciano
Region Adelaide Hills, Kersbrook , Australia
Winemaker Darryl Catlin
Alcohol (ABV) 14.5%
Acidity 6.0 g/l
Residual Sugar 0.67 g/l
Wine pH 3.59
Oak Approx 20% new French oak balance old FO.
Mature, close-planted block in the Maple Ridge vineyard near Hahndorf, the fruit was handpicked, fermented in small batches with wild yeast, and matured in French oak. This wine has it all – whole bunch funk, fresh berry flavour and a drinkability that is contagious. Try to stop at just one glass.
Grape varieties: 100 % Pinot Noir
Region: Adelaide Hills, Australia
Winemaker: Darryl Catlin
Alcohol (ABV): 12.5 %
Acidity: 5.49 g/l
Residual Sugar: 0.23 g/l
Wine pH: 3.56
Oak: Approx 10% new French oak, balance old French oak.
This Montepulciano Rosé was Seletiv Harvested in March from the Amadio vineyard in the Northern Adelaide Hills. It was left on skins to develop a pale colour and then pressed to large format French oak. I was wild fermented and left in barrel for 7 months to develop texture and depth.
This one is for all the loyal Rosé drinkers out there; the ones who have always drunk it regardless of fashion. This wine was made with intent – not just a by-product or an after thought. Montepulciano grapes from the northern reaches of the Adelaide Hills were destemmed, gently pressed to barrel and left to begin a slow, wild ferment. A further 5 months in oak to develop intensity has resulted in a luscious strawberries and cream palate that’s just begging to be the life of the party. Grab it now before GB drinks the lot.
Grape varieties 100% Montepulciano
Region Adelaide Hills, Australia
Winemaker Darryl Catlin
Alcohol (ABV) 13.0 %
Acidity 5.37 g/l
Residual Sugar 1.8 g/l
Wine pH 3.12
This wine is made from a blend of Pinot Noir for its power and riper red fruit aromas and Chardonnay for citrus lift and finesse. We select the fruit from the cool south-facing slopes high in the Adelaide Hills. Sweet strawberry, cherry and spice aromas follow through to the palate, where the lively bubbles add lift and balance to these fruit flavours. This wine has wonderful length and supple mouth feel.
The fruit is all hand-picked and whole bunch pressed into tank for fermentation. A remaining parcel of Pinot Noir is fermented as red wine in open top fermenters with daily plunging. Fermentation lasts around 12 days and the wines go through malo-lactic ferment over winter to soften the acids. Blending then takes place, combining the clear base wine with around 4-7% of the red wine to achieve the pale pink colour and fruit lift that is signature of this wine. We tirage the wine by hand and store the bottles at 14` for a long consistent second ferment. Each bottle is riddled and hand disgorged on site in our Longwood winery. Small batches are disgorged at a time to allow the remaining bottles to continue ageing on lees as long as possible. The dosage liquor is crafted using a blend of base wines that have been aged for at least 12 months.
We source fruit from vineyards located high in the Lenswood district of the Adelaide Hills, where the vines have an average age of 25 years. These sites consistently produce outstanding Pinot Noir and Chardonnay for sparkling wine.
Dosage: 9 g/l
Cellar: Up to 5 years
The Beltana is produced using 100% Chardonnay grapes selected from the cool south-facing slopes high in the Adelaide Hills. Ageing for five years on lees adds complex nut and toasty hints to the fresh citrus and green apple aromas. The palate is long and full, yet with the signature Deviation Road crisp, mouth-watering finish. A persistent fine bead and creamy mousse gives extra lift to these delicious aromas and flavours.
Each parcel was handpicked and whole bunch pressed separately into tank for settling. Fermentation of these small batches lasted around 12 days and the wines in 2009 all went through malo-lactic ferment over winter to soften the acidity. Careful blending of the base wines was carried out in early spring before tirage (bottling).
After a minimum of 5 years ageing on lees, each bottle has been riddled and hand disgorged on site in our Longwood winery. Small batches are disgorged at a time to allow the remaining bottles to continue ageing on lees as long as possible. The dosage liquor added at disgorging is crafted using a blend of base wines and is then aged for a minimum of 12 months.
Located high (550m) in the Lenswood district of the Adelaide Hills on Deviation Road, this 25 year old vineyard consistently produces outstanding Chardonnay for sparkling wine.
Dosage: 5 g/l
Cellar: 8+ years
Aromas of white stone fruits, citrus and flint are complemented with fine mineral and nut characters on the palate. Crisp, lemony acidity gives the wine elegance and a lingering finish. Patient cellaring of this wine will reward.
Very low yielding chardonnay vines were hand-picked into small baskets before being whole bunch pressed. The juice was fermented in a mix of new and old French oak barriques, with partial wild ferment. Frequent lees stirring was carried out for a period of 2 months, and malolactic fermentation is allowed to occur spontaneously. The wine was left to mature in the oak for 15 months prior to racking and bottling.
The fruit for this wine is sourced from old vines on the Deviation Road vineyard. This site is situated at 550m in the famously cool Adelaide Hills. This altitude ensures cool conditions during ripening, ideal for delivering freshness and elegance.
Fermentation: barrel fermented, some wild yeast
Pressing: whole bunch pressed into French oak
Residual Sugar: 0.4 g/l
Cellar: 5 years
60% Pinot Noir, 40% Chardonnay. Loftia is famously crisp and zesty, the perfect aperitif style sparkling. Aromas of baked red apple and lemon crème brulée on the nose precede the creamy mousse and citrus finish.
Different parcels of fruit are all hand-picked and then fermented in stainless steel tanks. In 2016 partial Malolactic ferment took place to soften the palate and add complexity while retaining the perfect natural acidity in the blend. Tirage (bottling) happened in late winter of 2016 before leaving the bottles to develop with time on lees in the cool, dark cellars.
Each bottle is riddled and disgorged on site in our Longwood winery. The dosage liquor added at disgorging to add the finishing sweetening element is crafted using a blend of base wines and is then aged for a minimum of 12 months.
We source fruit from sites located above 550m in the Lenswood and Piccadilly Valley regions of the Adelaide Hills. These sites consistently produce outstanding Pinot and Chardonnay for sparkling wine.
Dosage: 6 g/l
The vintage gave fruit of intense flavour and aroma. Partial barrel fermentation has added texture and depth to the sweet floral and pear characters. Hints of sweet spice and honey accompany the stone fruit.
This wine has a silky body, mouth‐filling texture and a balanced citrus finish. If cellared, this wine it will develop extra body and rich fruit characters with bottle age.
This Pinot Gris fruit was hand‐picked in two passes at differing ripeness to produce a wine with fine structure and lifted fruit aromas. The earlier pick provides the tight acid and restraint with the riper pick adding body and richness. Partial barrel ferment in older barriques with weekly lees stirring over three months has given extra depth and added complexity on the palate.
The Deviation Road vineyard is situated at 550m in the famously cool Adelaide Hills. The altitude of this particular site ensures cool conditions during ripening, ideal for freshness and elegance.
Fermentation: 80% stainless steel + 20% oak
Residual Sugar: 0.8g/l
Cellar: 5‐7 years
Earthy characters, cherry notes, nice herbal lift on the nose and silky subtle tannins giving length on the palate. This is an elegant, medium bodied style wine made to show 100% hallmarks of the Pinot Noir variety.
Selected rows from several blocks within our Lenswood vineyards are chosen for their ability to deliver intense varietal character. In addition yields per vine are kept to a minimum.
The fruit is hand-picked into small baskets and then undergoes a cold soak pre-ferment to enhance the extraction of colour and aromatics. After fermentation the skins are pressed out using our traditional basket press and then the wine aged in French oak barriques for 12 months. After this period, we blend our finest parcels and hand bottle onsite.
Located high in the Lenswood & Piccadilly districts of the Adelaide Hills, these 15-25 year old vineyards consistently produce outstanding Pinot Noir with great concentration and fruit purity. Multiple blocks with differing aspects were carefully managed to provide different blending components.
Fermentation: small open fermenters, partial wild yeast
Pressing: basket pressed into French barriques
Cellar: 7-10 years
Our Sauvignon Blanc shows pear, snow pea and fresh citrus aromas. The palate has lovely ripe fruit flavours with textural finish.
2017 was a late, cool season producing Sauvignon Blanc of great aromatic intensity and body with fine acidity to help the wine age.
At vintage all parcels are pressed into tank and cold fermented cool to preserve aromatics and freshness. Small batches are kept separate to see how the vintage and vineyard sites express themselves. The best parcels of wine are then blended and bottled for release in spring each year.
We source our fruit from growers in the cooler sites of the Adelaide Hills ranging from Mylor to Lobethal. The diverse characters each site gives add layers of complexity to the blend.
Fermentation: stainless steel
Residual Sugar: 0.9g/l
A densely complex nose that rewards contemplation with an alluring mix of feijoa, Asian spices, and cherry cola as well as floral highlights and cedar forest undertones. Juicy on the palate, with cherry and goji berries amongst fresh herbs, sarsaparilla-root, rosemary and rhubarb. The tannin is fine and the finish lip-smacking. Very mysterious indeed.
What is it about Pinot Noir? It’s one of the most compelling but also polarising varieties. Arcana is a reference to Pinot being one of the most elusive grapes in the world. It has secrets and mysteries that have been endlessly chased by countless wine lovers. You might also say good Pinot, like arcana, is something of an elixir or remedy.
The character of arcana is strongly influenced by the qualities of the Pinot clones we source from two sites in Woodside in the Adelaide Hills. Here the combination of clone and location produces a weightier Pinot with juicy, rich red fruit flavours and a complex mix of floral and spice aromas.
We source a different Pinot clone from one site located in the elevated, cooler microclimate of Carey Gully in the Adelaide Hills. The grapes from this site produce wine with natural elegance and structure as well as spice and fresh herb characters.
The arcana is a best of vintage blend, with the 2015 coming from a selection of five barrels. All components were hand-picked and given slightly different treatments during primary ferment depending on the clone and perceived qualities of the grapes. Some components included small portions of whole bunches and were pressed early, and others were subjected to extended time on skins. Each component was basket pressed before being gravity-transferred to old French hogsheads. In some cases the lees from primary ferment was included in the barrels to enhance texture and complexity. After aging for 14 months in oak each component was assessed and blending trials were conducted to determine the proportions for the final blend. The wine was then racked to tank before bottling without fining or filtration.
This wine revels in shadows and darkness. Liquorice, tar, stewed blackberry, violets, oyster shell and burnt orange drive the sinister nose. The palate follows with plum and rhubarb crumble, fennel seeds, and bitter chocolate, all woven around a powerful, structural tannin backbone.
A composition that is intended to be evocative of the night, but poses few restrictions on the form. It may be gentle and nostalgic, full of reverie and tenderness, or it could reflect the dark passionate heart of Romanticism rather than its intimate lyricism.
There’s not much Tannat planted in Australia, partly owing to the perception that it only makes ferociously black, tannic wine that tastes likes ‘dark matter lurking in a pot’. However, the Adelaide Hills vineyard growing the Tannat for Nocturne shows that this variety has much more to offer than this. The 20 year-old Tannat vines are located on clay loam just west of Woodside on an elevated, east-facing slope that’s well protected from hot afternoon sun. A mild January and less late season rain than usual produced great quality, flavour and natural acidity in the vineyard in 2015. Excellent work by viticulturalist Adam Loveys as well as Ann Lees and Michael Bowe together with the favourable growing conditions produced the best possible Tannat for the Nocturne.
The Tannat was hand-picked in late April, bunch sorted, destemmed and crushed, then left for short cold soak. Once warm, the Tannat underwent a short ferment in an open vessel using wild yeast. This was followed by a 7 day period of extended maceration. The wine was then basket pressed, settled in tank, and transferred to small format oak. Half of the barrels were French, the other half American. The Tannat had a long, 24 month period of maturation before being bottled in late October 2017 without fining or filtration.
This aromatic white wine interweaves the best aspects of three of our favourite varieties from the Adelaide Hills: Savagnin, Gewürztraminer and Petit Manseng. The Savagnin and Gewürztraminer contribute fresh flavours of passionfruit, pomegranate, and stone fruit as well as a green apple crunch. The savoury, slinky characters from barrel-fermented Petit Manseng provide a subtle counterpoint. It goes well with itself lightly chilled, but also complements a diverse range of foods.
Fugue [fyoog]: a musical composition with two or more parts interwoven harmoniously, with an additional part working as a counterpoint. A fugue can also be a loss of awareness of identity, with flight from one’s usual environment, often associated with hysteria. Which is also apt.
Tucked away in the backblocks of Lobethal, these vineyards were previously underappreciated due to the variety’s chequered past. The wine it produces has an amazing elegance, with pure fruit characters and lifted blossom aromas. It is now greatly appreciated, and forms the backbone of the Fugue.
This Lenswood vineyard is on one of the best sites for Gewürz in the Adelaide Hills, if not the country. Perched on a steep hill with easterly aspect, the vines get full morning and midday sun, but are protected from late afternoon sun by the topography and by a row of pine trees atop the hill. The result is a unique microclimate, which produces conditions ideally suited to this variety.
From the heart of Woodside, this variety is very rare in Australia. It is well suited to the environment of the Adelaide Hills, and holds tremendous acid. The wine produced has an amazing mix of elements, from nashi apple to guava as well as savoury notes and minerality.
Each variety is treated completely differently in the winery to bring out their best attributes. The Savagnin is fermented cool in stainless steel to capture the innate purity of the fruit. The Gewürz has some skin contact and barrel fermentation to bring out the florals and muskiness. The Petit Manning spends time on lees and in barrel to tweak the palate structure. The components are then blended to highlight each of their strengths.
Our unpretentious Pinot has a brilliantly lifted nose of satsuma, cranberry and cherry liqueur, leading to dried herbs and flowers with hints of mushroom and forest floor. The palate opens with sour cherries and fresh raspberries, followed by baked quince and feijoa with bramble-patch and potpourri in the background. It’s a super slurpy light-bodied wine with zingy acid lines and beautiful fine tannins.
Pinot is the grape variety responsible for some of the most intense wine snobbery on the planet. It’s supposed to be taken very seriously. It’s supposed to sit in the finest barrels in cellars with moody lighting for years before being released. It’s supposed to spawn expansive dialogues on the interplay of light and dark elements, brilliant bouquets harmonizing with brooding layers of earth and mushroom and ethereal, mysterious spices. But the Adelaide Hills are producing fruit with amazingly attractive characteristics right out of the gate, so we’ve put together a Pinot that’s still young, vibrant, fresh and delicious. It’s a wine that you can just drink and enjoy. This style of Pinot is becoming extremely popular, with the Adelaide Hills at the heart of the movement.
A small portion of fruit was sourced from a vineyard in the Piccadilly Valley sub-region of the Adelaide Hills growing the 777 Pinot clone. The cooler Piccadilly vineyard provided a bulwark against hot early Summer conditions, helping to preserve the heady aromatics and fresh red fruit flavours the 777 clone is renowned for.
The majority of the fruit was sourced from a vineyard west of Woodside growing the 114/115 Pinot clone. The east-facing vineyard is well-protected from hot afternoon sun, making it ideal for growing 114/115 Pinot with its natural elegance and delicate flavours.
A portion of the hand-picked fruit from both vineyards was de-stemmed, crushed, and wild fermented on skins with minimal intervention for a short time before being basket pressed to old French oak. The free-run portions of these ferments were included in the final blend after 14 months maturation. A small amount of the Piccadilly fruit was kept as whole bunches and underwent a carbonic maceration ferment, producing a blending component rich in floral aromatics. A small percentage of whole bunches were included in the wild ferment of the remaining Woodside fruit to provide some extra texture and spice. This portion spent longer on skins before being pressed to old French oak for 13 months.
This Heirloom Vineyards Chardonnay was produced from our best Adelaide Hills Vineyard whose clones and viticulture embody the very best in cutting edge but old school viticulture and winemaking. Hand tended vines, sorted bunch by bunch, naturally fermented free run juice, gently tank pressed and stored (85%) in French oak barriques (30% new) for 12 months.
The colour is vibrant pale yellow with hues of gold. The aroma is̴ like spring the Adelaide Hills, and a veritable ripening of stone fruit especially white peaches and nectarine in the market gardens, butter melon, rock melon and cooking leeks in butter, the French oak smells are a terrific frame for the stone fruit. Overall it has a 3 dimensional quality to the aromas, ripening stone fruit and some creamy & succulent French oak.
The palate has that extra dimension, not just fresh and tangy but mouth filling with citrus flavours that fulfill and refresh. Brilliant white peach and nectarine again, almost impossible to over-chill, this wine can be drunk with an amazing array of foods or just by itself. The acidity and freshness is the key to keeping all the flavour to the forefront.
A proper oaked Chardonnay from the Adelaide Hills that will cellar well but is so deliciously perfect now any argument for delayed gratification is almost academic.
This Heirloom Vineyards Pinot Grigio was produced from our best Adelaide Hills Vineyard whose clones and viticulture embody the very best in cutting edge but old school viticulture and winemaking. Hand tended vines, sorted bunch-by-bunch, naturally fermented free run juice, and bottled immediately to retain the purity of the fruit.
The colour is bright and beautiful with green straw tinges at the edges of the glass. Let it catch the light and marvel at the sparkle.
This wine has an intense aroma of fresh-cut pear and clingstone peach accented by citrus blossom and soft floral notes. Overall it has a 3 dimensional quality to the aromas, ripening rock melon and some mown grass. Citrus blossom and soft floral notes dominate.
The palate has that extra dimension. Fresh, textural acidity is complimented with juicy Nashi pear, Honeydew melon and lemon sherbet flavours all entwined with a middle palate viscosity that makes it both refreshing, soft and juicy. Almost impossible to over-chill this wine can be drunk with an amazing array of foods or just by itself. The acidity and freshness is the key to keeping all the flavour to the forefront.
An extraordinary Pinot Grigio from the Adelaide Hills that will cellar well but is so deliciously perfect now any argument for delayed gratification is almost academic.
This Heirloom Vineyards Pinot Noir was produced from our best Adelaide Hills Vineyard whose clones and viticulture embody the very best in cutting edge but old school viticulture and winemaking. Hand tended vines, sorted bunch-by-bunch, naturally open fermented, basket-pressed and stored in well seasoned first-use French oak barriques from bespoke coopers.
The colour is of course, no indication of condition, being a Pinot Noir, but vibrant translucent ruby red with bright see through tinges. A striking and intriguing colour.
The aroma is suggestive of ripening cherries, and like a perfume made from ripening summer pudding fruits; raspberries, boysenberries, red-currants and even a hint of mint and mossy forest floor but overall this wine redolent with ripening plums and black cherry smells and the merest hint of enticing cedar and spice. An extraordinary range of aromatics like waves crashing on a beach.
The palate is initially intense sweet fruit of cherries and ripe raspberries, plums and then some black cherries.This is balanced by a tangy acidity, like a summer pudding with some fresh cream and spice from the French Oak and an almost chalk-like tannin structure. A real nod to Burgundy.
An extraordinary Pinot Noir from the Adelaide Hills, from Heirloom clones of course, of whole bunches (stems and all) open fermented basket pressed, unfiltered, unfined and hand-bottled from a single site of free draining quartz laden north-facing vines that cannot be poached by describing their location on this note. We think this wine will cellar well but is so delicious now any argument for delayed gratification is almost academic.
This Heirloom Vineyards Sauvignon Blanc was produced from our best Adelaide Hills Vineyard whose clones and viticulture embody the very best in cutting edge but old school viticulture and winemaking. Hand tended vines, sorted bunch-by-bunch, naturally fermented free run juice, gently tank pressed and partially stored (15%) in well-seasoned French oak barriques for 12 weeks.
The colour is bright and beautifully with onomatopoeic like green straw tinges at the edges of the glass. Let it catch the light and marvel at the sparkle.
The aroma has an outrageous lift. This wine is like smelling spring the Adelaide hills, flowers blossoming, especially jasmine and veritable ripening in the market gardens, chives and lemongrass and leeks but overall it has a 3 dimensional quality to the aromas, ripening gooseberries and some mown grass. Blackcurrant and pink grapefruit dominate.
The Heirloom Adelaide Hills has that extra dimension, no just fresh and tangy but mouth filling with citrus flavours that fulfil and refresh. Almost impossible to over chill this wine can be drunk with an amazing array of foods or just by itself. The acidity and freshness is the key to keeping all the flavour to the forefront.
An extraordinary Sauvignon Blanc from the Adelaide Hills that will cellar well but is so deliciously perfect now any argument for delayed gratification is almost academic.
This Heirloom Vineyards Tempranillo was made from our best Adelaide Hills Vineyard near the Kuitpo Forest whose manicured old vines embody the very best in cutting edge, but old school viticulture and winemaking. Hand tended vines, sorted bunch by bunch with 30% whole bunches, naturally open fermented, basket-pressed and stored in well seasoned French oak barriques from bespoke coopers for 9 months before bottling.
The colour is dark red with purple hues. The wine has bright floral aromatics festoon a more brooding bouquet of blood and wet concrete, as Tempranillo should.
With pinot noir-like acidity and freshness, shiraz's earth and spice, and the sort of powdery tannins we invariably associate with cabernet, this 100% Tempranillo reminds us why this autochthonous Iberian red grape is so versatile and so food-friendly - and so loved.
An extraordinary Tempranillo from the Adelaide Hills that will cellar extraordinarily well but is so deliciously delicious now. Argument for delayed gratification is almost academic.
A three-year search for the perfect riesling site ended almost where the journey began, at the Shaw + Smith Adelaide Hills vineyard back in 2005.
The grapes were crushed and cold-soaked, the juice settled without enzyme and kept at 12 degrees until spontaneous fermentation began.
Small wonder that the wine is so different from other Australian rieslings!