The Alexander Cameron Limestone Coast Cabernet Sauvignon 2017

The fruit was picked at optimum ripeness and transported to the winery and immediately crushed. Following on from this we fermented the juice on skins for 10-12 days to maximise colour and flavour extraction. The skins were then pressed gently and the pressings pumped back with the free-run juice. The wine was then fermented over a week then allowed to settle and was then racked off lees. The wine under went malolactic fermentation in barrel and then was aged in the same barrels for 12 months. The wine was blended and prepared for bottling with minimal filtration.

The Colonial Estate Exile Barossa Valley Cabernet Sauvignon 2016

Sourced from a small block in the Seppeltsfield region of the Barossa. The vines that make up Exile were pruned severely and as a result of this and minimal water they produce extremely small yields. Exile grapes are all hand picked and the grapes are selected in individual batches by winemaker and vigneron. The grapes are harvested then transported to the winery where they are de-stemmed and crushed individually to small static fermenters. Fermentation was brought on by the use of select yeast strains and the temperatures peaked at 28 degrees before chilling back to 20 degrees for the completion of fermentation. The fermenters were pumped over 3 times daily to ensure the perfect amount of colour and tannin was extracted from the skins. A small percentage of Cabernet Sauvignon was allowed to stay on skins for a week of additional maceration after the ferments were complete. The batches were then pressed into new French barrels where they under went malolatic fermentation and are then aged for 18 months before final barrel selection, blending and bottled 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. 

Limb Vineyards Reserve Single Vineyard Coonawarra Cabernet Sauvignon 2015

Fruit was harvested at optimum ripeness from a vineyard I hand selected due to extensive experience with as I have hand crafted many Gold and Trophy winning wines from this area. Following on from picking we crushed the fruit and allowed fermentation with whole berries to enable high levels of natural fruit and acid to combine perfectly which also developed a lovely backbone of tannin. The wine was matured in both new and old oak over an extended period of 2 years then the wine cellar stacked prior to being labeled for release.

The Colonial Estate Etranger Barossa Valley Cabernet Sauvignon 2016

Grapes were specifically sourced from the area around our favourite sub region of the Barossa – Greenock. Its hard country with the shallow grey sandy soil over red clay producing small bunches of intense, non-herbaceous Cabernet Sauvignon. Cropping levels were low and much of the older vineyards were hand picked and selected by vigneron and winemaker especially for the high fruit intensity of the individual grapes. We use extreme cold maceration to extract as much natural fruit flavour as possible and use open top fermenters and hand plunge keeping our old world winemaking philosophy front of mind during the entire process to ensure only the finest wine is aged in barrel for 12 months prior to final blending and minimal filtration.

Hazyblur Kangaroo Island Cabernet Sauvignon 2015

From the moment you pour our Kangaroo Island Cabernet Sauvignon into a glass, the sensationally bright purple colours are evident. Our Cabernet Sauvignon grapes were hand selected from our Cassini Vineyard, on the pristine North Coast of Kangaroo Island between beautiful Emu Bay and Stokes Bay, in order to provide a cabernet style like no other.

Normans Retro Series Coonawarra Cabernet Sauvignon 2016

Select parcels of fruit were sourced from the iconic terra rossa soils of Coonawarra for this limited edition wine. We picked the fruit at optimum ripeness in the cool of the night in order to retain the fruits natural acidity and of course the regional flavours and aromatics that the Coonawarra is world famous for. The wine was transferred to the winery where it was hand reared with extended time on skins. Hand plunging, cool preferment maceration and the use of select yeast, coupled with long post ferment maceration on skins followed the traditional techniques more often used in French winemaking. The wine was aged in French oak then select barrels were chosen for the final blend prior to bottling.