Sons of Eden takes its name from the two partners, Winemaker Corey Ryan and Viticulturist Simon Cowham, who both learned and refined their trades in the vineyards and cellars of Eden Valley. They specialise in varieties that the Barossa produces to the highest standard. Varieties such as Shiraz, Grenache and Mourvedre from the Barossa Valley and Riesling from the Eden Valley.Sons of Eden has a simple philosophy to produce wines with flavour and personality from vineyards of unique character within the world class Barossa region.
$39.90 $51.90
Wine Description
Deep crimson in colour, with vibrant aromas of blackcurrants, cloves and freshly tilled earth. A rich palate displaying complex brooding characters with a rounded robust mid palate. A wine with lovely grainy tannins, focus and refinement which will mature gracefully for many years to come.
Winemaking
This wine is from the vintage’s best Cabernet Sauvignon barrels and in 2016 produced from a single vineyard in central Eden Valley. The grapes were handpicked and 100% de-stemmed into an open top fermenter, where they remained for 20 days. Naturally fermented and hand plunged daily then pressed to a mix of new and seasoned French oak hogsheads for maturation. Matured in barrel for 20 months with no racking, before being clarified and bottled without filtration.
Vineyard | Region
Cabernet Sauvignon 25 year-old vines | central sub-region, Eden Valley
Harvest
Dates 5th April 2016
Yield
Cabernet Sauvignon 1.5 t/acre
Wine Details
Alcohol: 14.5%
Cabernet Sauvignon 100%
pH: 3.6
Residual Sugar: NIL
Total Acidity: 6.4 g/l
Production: 170 doz
Cellaring Potential
Optimum year 2026
$21.90
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
$22.90
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 17 year-old vines | Seppeltsfield sub-region, Barossa Valley Shiraz 17 year-old vines | Gomersal sub-region, Barossa Valley Mourvedre 50+ year-old vines | Moppa sub-region, Barossa Valley Mourvedre 17 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 2024
$22.90
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 2026
Shiraz 100%
Residual Sugar: 0.52g/L Production: 1,000 doz
$22.90
Wine Description
Lifted dark-cherry, blackcurrant and wild-herbs typify the aroma. The palate is rich, juicy and rounded with ripe chewy tannins, finishing with a lovely freshness. This wine is approachable now but will continue to gain complexity as it matures
Winemaking
All parcels were individually hand harvested, destemmed and fermented in small 1 and 2 tonne fermenters. A mixture of hand plunging and pumping-over cap management techniques were employed throughout the fermentation. Extended skin-maceration occurred for up to 10 days post dryness before being pressed off and matured in a mix of new and seasoned oak hogsheads. Matured on full yeast lees for 15 months prior to being assembled, naturally clarified and bottled without finings or filtration
Vineyard | Region
Cabernet Sauvignion 20 year-old vines | Central Eden Valley sub-region Cabernet Sauvignon 30 year-old vines | Central Eden Valley sub-region
Wine Details
Alcohol: 14.5%
Cellaring Potential
Optimum year 2028
Alcohol
14.5 % Blend: Cabernet Sauvignon 90%, Shiraz 10% pH: 3.55 Residual Sugar: NIL Total Acidity: 6.2 g/l Production: 650 doz
Production: 650 doz
$58.90
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 +
$58.90
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+
$33.90 $35.90
Wine Description
Deep ruby red colour with intense dark cherry, plum fruits and complex dried
herbs. On the palate a fleshy black-fruit core is surrounded by a layered line of
grainy and savoury tannins.
Winemaking
The Tempranillo is grown in the Light Pass sub-region of the Barossa Valley,
which is classic red soil over limestone, and sits high on the eastern edge of the
Valley. Likely, the oldest planting of Tempranillo in the region, planted in 1999
and is managed with low-input sustainable viticultural practices.
The fruit was handpicked, destemmed and fermented in a mix of small
fermenters, both stainless steel and oak. Extended skin contact pre and post
fermentation together with daily hand plunging was utilised to assist in retaining
fruit character and building tannin structure.
The ferments were pressed to a mix of new and seasoned 500 litres French oak
vessels. Matured undisturbed for 30 months, then naturally clarified and bottled
with minimal filtration.
Vineyard | Region
Tempranillo | Light Pass, Barossa Valley
Harvest Date
20th February 2014
Yield
Tempranillo 1.75 - 2.25 t/acre
Wine Details
Alcohol: 14.5% Tempranillo 100%
pH: 3.90 Residual Sugar: NIL
Total Acidity: 6.1 g/l Production: 280 doz
Cellaring Potential
Optimum year 2025
$36.90 $40.90
$36.90 $40.90
$35.90
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
Harvest Dates
Range between 27th February – 9th April 2014
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 2023
Shiraz 100% Residual Sugar: NIL Production: 1000 doz