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.
This wine is from the vintage’s best Cabernet Sauvignon barrels 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
Cabernet Sauvignon 1.5 t/acre
Cabernet Sauvignon 100%
Residual Sugar: NIL
Total Acidity: 6.4 g/l
Production: 170 doz
Optimum year 2026
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.
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.
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
28th February 2018 2rd March 2019
4th March 2019
1.75 t/acre 1.5 t/acre 2.1 t/acre
Total Acidity: 6.9 g/L
Enjoy now until 2035
Residual Sugar: 2.38g/L Production: 830 doz
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.
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
Grenache 1.25 - 2.2 t/acre, Shiraz 1.8 & 2.0 t/acre, Mourvedre 1.25 & 1.75 t/acre
Total Acidity: 5.6 g/l
Optimum year 2024
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.
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
Shiraz 1.25 - 2.25 t/acre
Total Acidity: 6.0 g/l
Optimum year 2028
Residual Sugar: 0.52g/L Production: 1,000 doz