Lindsay Park Barossa Valley Shiraz 2017

The fruit for this wine was picked over 10 days from a single vineyard in the Barossa Valley ensuring a range of fruit characters despite being from a single location. We then crushed, de-stemmed and left on skins in open top fermenters for 7 days. A slow ferment then occurred at cool temperatures, the wine was pumped over to ensure fruit intensity. Once fermentation was completed the wine was pressed into old French and American barrels. The wine spent 12 months maturing in oak then under went final barrel selection prior to bottling with minimal filtration.

Glen Eldon Kicking Back Barossa Cabernet Shiraz 2014

As the label says a perfect wine to just sit back relax and enjoy with friends over a platter of smoked meats and smelly cheeses. The epitome of what we love doing at Glen Eldon. The uniquely Australian blend of Cabernet Shiraz and the perfect entry level introduction to Glen Eldon’s characterful smooth sumptuous reds. 

The Colonial Estate Enchanteur Barossa Valley Rose 2017

We make our Rose predominantly from Grenache in the French process known as Saigee and make the wine as if we were making a white wine. Once the juice has been cold stabilized we start up fermentation with Champagne yeast and keep it as cool as we can for as long as the fermentation lasts. In our view the longer the better – the fruiter, the more zesty the wine. Much of this wine comes from our higher end wines as they are all saigneed, which is the process of separating an amount of juice from the skins prior to fermentation. The ratio is changed as a result concentrating the red wines.

Whistler Wines Estate Barossa Valley Semillon 2017

Celebrating 20 years of Semillon at Whistler. Grown here on our Heysen Estate Vineyards, this BVRC32 clone of Semillon was planted in 1997 on a gentle west-facing slope with lots of quartz and gravelly soil at the top of the slope, and heavier black clay down the bottom. The rows run East-West, which means that the fruit is shaded by the canopy throughout the day, resulting in a more evening ripening and higher quality fruit. 

Harvested in the cool of the night and pressed away from the skins straight away. This wine was fermented in a stainless steel tank at 15 degrees before filtering and bottling in May 2017. The native yeast found in the vineyard carried out the fermentation, which creates a wine with more complexity and layers. 20% of this wine was fermented in new Hungarian oak hogsheads, which adds a bit of spice to the nose and palate.

Trophy Winning Barossa Valley Chardonnay 2017 Cleanskin

Grapes were harvested in small individual batches to select only the finest quality fruit and minimize losses due to the small tonnes grown. The picking occurred quite early from a single vineyard located in the Barossa Valley. The wine was crushed and fermented with 20% of the blend receiving fermentation in oak with frequent lees stirring. The final four parcels were blended together and received oak maturation used French oak barrels for 4 months then we carefully selected the barrels we felt were the best balanced, filtered then bottled.