Sons of Eden

Aromatically lifted floral notes of Jasmine flower are followed by fresh lime and lemon blossom intensity. On the palate the citrus characters of lemon and lime create a core of intense flavour supported by an enduring mineral line. Further notes of freshly cut green apple indicate a pure expression of Riesling, and one that showcases the flavours typical to Eden Valley.

Winemaking

Hand harvested, chilled to 6oC and whole bunch pressed. It was our intention to craft the finest example of an Eden Valley Riesling. The emphasis was on retaining only the purest free-run juice and fermenting it cool to savour the delicate aromas. The ferment was taken to dryness after which the wine was gently fined, filtered and bottled.

Vintage 2019

A near perfect ripening season punctuated with weeks of warm dry days and typically cold nights lead to slow but steady favour development and perfect levels of natural acidity at harvest.

Vineyard | Region

Eden Valley – Flaxman Valley sub-region, 25 year old vines Eden Valley – Craneford sub-region, 41 year-old vines Eden Valley – High Eden sub region, 17 year old vines

Harvest Date

28th February 2018 2rd March 2019
4th March 2019

Yield

1.75 t/acre 1.5 t/acre 2.1 t/acre

Wine Details

Alcohol: 12.0%
pH: 2.94
Total Acidity: 6.9 g/L

Cellaring Potential

Enjoy now until 2035

Riesling 100%
Residual Sugar: 2.38g/L Production: 830 doz

Wine Description

Deep crimson in colour this wine is bursting with aromas of ripe cherry and plum backed with an array of sweet spice and liquorice notes. Complex ripe red fruit characters amid a fleshy mid-palate core of wild berries and spice create enduring layers of flavour. Soft and velvety tannins persist the length of the palate that finishes with some savoury nuances.

Winemaking

All 3 varieties were fermented separately and then barrel matured separately until blending. To aid colour, tannin and flavour extraction most parcels were fermented warm, with temperatures reaching 32oC. The Grenache and Mourvedre parcels were macerated on skins for 10-20 days before being pressed straight to seasoned oak hogsheads and puncheons for maturation. These parcels were then barrel maturated for 16 months without racking on full press solids, then naturally clarified, blended and bottled.

Vineyard | Region

Grenache 60+ year-old vines | Light Pass sub-region, Barossa Valley Grenache 100+ year-old vines | Rowland Flat sub-region, Barossa Valley Grenache 45 year old vines| Nuriootpa sub-region, Barossa Valley Shiraz 19 year-old vines | Seppeltsfield sub-region, Barossa Valley Shiraz 19 year-old vines | Gomersal sub-region, Barossa Valley Mourvedre 50+ year-old vines | Moppa sub-region, Barossa Valley Mourvedre 19 year-old vines | Light Pass sub-region, Barossa Valley

Yield

Grenache 1.25 - 2.2 t/acre, Shiraz 1.8 & 2.0 t/acre, Mourvedre 1.25 & 1.75 t/acre

Wine Details

Alcohol: 14.5%
pH: 3.70
Total Acidity: 5.6 g/l

Cellaring Potential

Optimum year 2026

Wine Description

Dark inky in colour this wine bursts out of the glass with ripe berry compote, underpinned by lifted violets and subtle dried herb aromas. The palate is modern, fresh and lively displaying a rich mid-palate complexity. From an outstanding Barossa vintage, the wine is approachable now but will mature well for many more years.

Winemaking

The basis of this wine comes from the Marschall Family vineyards, located in the Tanunda and Ebenezer districts of the Barossa Valley. The Tanunda vineyard grown on a sandy soil profile typically provides a focused aromatic lift while the rich iron clad soils of Ebenezer add a dense fruit core and structure to the final wine.

A variety of fermentation techniques were utilized, but all involved extended skin contact ranging from 15 to 25 days. A cold soak period of up 7 days occurred before a natural warming to start the fermentation. Upon completion the ferments were pressed to a mix of new and seasoned oak hogsheads, for malolatic fermentation and maturation. Matured in barrel with minimal intervention for 18 months, then naturally clarified, and bottled with minimal filtration.

Vineyard | Region

Shiraz 25 year-old vines | Tanunda sub-region, Barossa Valley Shiraz 80 year-old vines | Ebenezer sub-region, Barossa Valley Shiraz 20 year-old vines | Ebenezer sub-region, Barossa Valley

Yield

Shiraz 1.25 - 2.25 t/acre

Wine Details

Alcohol: 14.5%
pH: 3.75
Total Acidity: 6.0 g/l

Cellaring Potential

Optimum year 2028

Shiraz 100%
Residual Sugar: 0.52g/L Production: 1,000 doz

Wine Description

Deep inky purple in colour with crimson hues this wine displays red current and blackberry notes together with complex spicy aromas. On the palate layers of wild berry fruit character with nuances of dried herb contribute to great complexity. Long fine velvety tannins and a core strength of flavour persists through the length of the palate.

Winemaking

Hand harvested, destemmed and crushed into small 1.5 tonne open topped fermenters. Selected fermenters also had a component of whole bunches added to the destemmed berries. A pre-fermentation cool soak ensured a slow initiation to fermentation. Ferment temperatures were allowed to peak at 32oC before being cooled to 28oC for the remainder of the fermentation. Hand plunged daily allowed for a gentle extraction and helped to prolong the fermentation. After an extended period on skins the ferments were pressed to predominately new French oak hogsheads. Matured and racked only once through the 22-month maturation period provided for extended mouth-feel and wine texture development. Prior to bottling, natural clarification and stabilisation techniques were employed to ensure minimal finings and no filtration.

Vineyard | Region

Eden Valley 50+ year old vineyard | Moculta sub-region
Eden Valley 50+ year old vineyard #1 | Flaxman Valley sub-region Eden Valley 50+ year old vineyard #2 | Central Eden Valley sub-region

Wine Details

Alcohol: 14.5%
pH: 3.69
Total Acidity: 6.0 g/l

Cellaring Potential

Shiraz 100% Residual Sugar: NIL Production: 750 doz

Built to last - optimum year 2028 +

Wine Description

Deep crimson in colour with a complex aroma of dark cherry, plums and ripe cocoa beans. The palate is powerful and well structured, fleshy, with lashings of flavour finishing slick and focused.

Winemaking

Hand harvested, destemmed and crushed into small 1.5 tonne open topped fermenters. The fruit was chilled for 6 days before being allowed to naturally warm up to start fermentation. To optimise the vineyard expression a range of hand plunging cap management techniques were used across the different vineyard parcels. Post-pressing, the wines were transferred to a combination of new and seasoned French and American oak hogsheads. Matured for 20 months in oak without racking, the wines were then carefully blended. The blended wine was then naturally clarified and bottled with minimal filtration.

Vineyard | Region

Barossa Valley 60+ year-old vineyard | Menglers Hill sub-region Barossa Valley 80+ year-old vineyard | Moppa sub-region Barossa Valley 60+ year-old vineyard | Ebenezer sub-region

Yield

1.3 t/acre Menglers Hill vineyard 1.1 t/acre Moppa vineyard
1.4 t/acres Ebenezer vineyard

Wine Details

Alcohol: 14.5%
pH: 3.60
Total Acidity: 6.2 g/l

Cellaring Potential

Shiraz 100% Residual Sugar: NIL Production: 500 doz

Built to last - optimum year 2026+

Wine Description

Deep in colour with a rich and lifted bouquet of wild berry fruits complimented with dried herb nuances. On the palate layers of ripe red fruits and wild berry characters marry seamlessly with subtle dried herb and spicy notes. Silky tannins persist the length of the palate.

Winemaking

This wine is a blend of individual Shiraz parcels made from unique sites throughout the Barossa. The blend of cooler climate Eden Valley Shiraz (39%) and warmer climate Barossa Valley Shiraz (61%), combine beautifully to enhance the palate structure and aromatics.

A variety of fermentation techniques were utilised all involving extended skin contact and daily plunging, which gently extracted tannin and built structure. To add complexity some batch components utilised indigenous yeast while others involved varying levels of whole-bunch fermentation. The ferments were pressed to a mix of new and seasoned oak hogsheads, predominantly French, for uninhibited maturation. After a maturation of 18 months the wine was blended, naturally clarified and bottled without finings.

Vineyard | Region

Shiraz 18 year-old vines | Seppeltsfield sub-region, Barossa Valley Shiraz 60+ year-old vines | Ebenezer sub-region, Barossa Valley Shiraz 57 year-old vines | Light Pass sub-region, Barossa Valley Shiraz 20 year-old vines | Moppa sub-region, Barossa Valley Shiraz 21 year-old vines | Moculta sub-region, Eden Valley

Shiraz 50+ year-old vines | Flaxman Valley sub-region, Eden Valley Shiraz 60+ year-old vines | Angaston sub-region, Eden Valley Shiraz 20 year-old vines | Keyneton sub-region, Eden Valley

Yield

Shiraz 1.2 - 2.25 t/acre

Wine Details

Alcohol: 14.5%
pH: 3.76
Total Acidity: 6.0 g/l

Cellaring Potential

Optimum year 2029

Shiraz 100% Residual Sugar: NIL Production: 1000 doz