Pale rose gold with slight onion skin hue
Intensely aromatic citrus, grapefruit, melon, new season strawberries with hints musk.
Generous palate with purity of fruit, new season strawberries, citrus and grapefruit with subtle biscotti and pistachio. Good balanced acidity, rich and round palate with good persistence and a mild savoury dry finish.
Wine Analysis Alcohol: 13.0% pH: 3.41 TA: 6.5
Destemmed only and left on skins for 6 hours to extract minimal colour with no SO2 addition. Gently pressed to extract the subtle free run juice with purity of fruit. Settled for 5 days and racked when juice was clear. Fermented with a hybrid yeast strain to give complexity and richness to the wine. Ferment was run at cool temperatures and took 28 days to ferment to dryness... Aged on lees post ferment for 6 months to build texture and body in the final wine while adding a subtle complexity. Clarified and bottled early October.
Deep purple, magenta hue.
Intensely aromatic fresh raspberries, blackcurrants with hints of cherry cola and nuances of blueberries. Underlying nutmeg and savoury oak compliment the aromatic fruit profile.
Purity of fruit, raspberries, blackcurrant and blueberries dominate with nuances of satsuma plums. The palate is rich and juicy, integrated with oak spice and hints of black pepper. Good linear acidity backbone with subtle velvety tannins are met with generous fruit weight and persistence and fresh fruit on the finish.
Wine Analysis Alcohol: 13% pH: 3.35 TA: 7.6
Handpicked from the Berry vineyard at Kuitpo in the southern Adelaide Hills, a North Facing Aspect with East-West row orientation and an elevation of 380m. Soil is a sandy loam over siltstone, Clone is 424 and the canopy is managed with strict vertical shoot positioning.
Destemmed only to ½ tonne open fermenters and soaked for 2 days prior to inoculation. Inoculated with a varietal enhancing yeast and plunged twice daily for 14 days. Pressed off skins directly to a three year old French Hogshead for secondary ferment. Left on lees and stirred monthly while maturing for 6 months. Racked and bottled at the Estate.
This deliciously unique blend employing Pinot Noir, Barbera, Dolcetto, Tempranillo and Grenache to mingle seamlessly creating a melody of fruit, spice and subtle texture.
A variety of winemaking methods such as carbonic maceration, saignee, whole bunch ferments and minimal cap management were used to delicately extract the fine tannin structure and promote the vibrant red fruited cherry profile of the wine.
Lifted red fruit with cherry kirsch, Morello cherry, Cherry cola and subtle dried herbs are integrated with a mild oak spice. A perfect accompaniment to a games night with friends if you can bring yourself to sharing.
This single vineyard, single barrel Pinot Noir from Kenton Valley in the Adelaide Hills was handcrafted to produce a wine portraying the gradually shortening days, the subtle look of Autumn and the gently rolling sandy loam landscape draped in morning fog in which it's grow.
Partial carbonic maceration adds a floral lift to the wine with subtle earthiness and fresh strawberry notes while the palate offers silky tannins and a subtle spiciness.
Deep purple, magenta hue.
Intensely aromatic fresh satsuma plums, blackberries and raspberries are supported by wild thyme with hints of savoury oak spice.
Purity of fruit follows through to the palate with plums and red fruits. The palate is rich and juicy, yet savoury at the same time with integrated oak spice. Good linear acidity backbone with subtle velvety tannins are met with generous fruit weight and persistence and fresh fruit on the finish.
Alcohol: 14.0% pH: 3.52 TA: 6.8
Sourced from a single vineyard in Kenton Valley on a subtle north facing slope planted in red loam managed with strict VSP vine training. The site produces wines with elegant and pure fruit characteristics with structure and body.
Handpicked and delivered directly to the winery. 10% Whole bunches were added to half tonne open fermenters before the remaining volume was destemmed only. The ferment began fermentation wildly before being innoculated with a varietal enhancing yeast isolated from the Rhone Valley. The ferment was plunged twice daily for 14 days. Pressed off skins directly to a three year old French Hogshead for secondary ferment then left on lees, stirring monthly while maturing in barrel for 6 months then left on lees for the remaining 3 months before being racked and hand bottled at the Estate.