Deep vibrant red with good intensity and a mild magenta hue
Intensely vibrant nose of blackcurrant, plums, dark cherries all interlaced with lifted oak spice, hints of black pepper and five spice.
Rich fruit driven palate showing entwined dark fruits, plums and rich savoury lift. Well balanced acidity with a seamless velvety tannin structure and mild savoury finish completed with drive and length of fruit and complexing oak spice.
Wine Analysis Alcohol: 14.8% pH: 3.42 TA: 6.2
The Shiraz was hand picked mid morning from a small block near the Onkaparinga Gorge in McLaren Vale from 80 year old vines and clonal material is unknown.
10% whole bunches were added to open fermenters with the balance of fruit destemmed only to cover the whole bunches. cold soaked for 2 x days before being left on skins for a total of 14 days. The ferments were plunged twice daily for the entire time on skins. The wine was pressed directly to 33% new French Oak, and the balanced in seasoned French oak and was left on full yeast lees to build complexity and mouthfeel. Racked from barrel, and clarified before been bottled.
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 light red was handcrafted to produce a unique blend bringing together friends from a number of grape varieties (Grenache, Tempranillo, Pinot and Barbera) and vineyards to for an afternoon or evening of relaxed and enjoyable fun.
Lifted red fruit with ripe plums, Morello cherry and dried herbs are integrated with a mild oak spice and hints baking spice. A perfect accompaniment to a games night with friends.
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.