Richmond Bridge Tasmanian Pinot Noir 2017

The low yielding 2017 vintage resulted in great fruit concentration and in turn high quality wines were produced. Selected bataches of Pinot Noir from select vineyards were picked over a three-week period. All batches were destemmed and were wild fermented in small open top fermenters. Gentle plunging and pump over techniques, combined with warm fermentations, ensure bright freshly fruit characters. After pressing, the wine underwent malolactic fermentation in old French oak and stainless steel. 

Niche Merlot 2017

The fruit was sourced from premium vineyards located in South Australia. We picked in the cool of night when the fruit had reached its optimum ripeness then fermented on skins in static potters and rotary fermenters for a period of seven days to retain as much of the luscious natural fruit flavour as possible. Warm temperatures at the early stages of fermentation along with ta short period of post ferment maceration helped develop soft fleshy fruit and tannins while helping build structure. Following the pressing process, clarification and final blending the fruit was matured with select parcels having contact with old French oak. 

Limb Single Vineyard Barossa Valley Shiraz 2017

Picking started in early March when I felt the colour and baume levels were at an optimum much later than has been the “norm” in recent times then the grapes were gently crushed and fermented in my small capacity open top fermenters for 7 days with plunging twice daily. The wine was then pressed and drained off into old American hogsheads’ for 12 months prior to bottling. This wine encapsulates Barossa Valley Shiraz the way it should be, an honest reflection of the vineyard where it was grown.

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.

Western Barossa Wines Barossa Valley GSM 2016

We hand picked a small section of Grenache from Block 4 rows 7-23, Shiraz from block 5 rows 1-12 and block 8 rows 3-9 to created a style of wine guided by the fruit initially. We wanted a wine driven by fruit yet surrounded in a bed of spicy flavours and tannin therefore selected these small sections as the fruit produced dark berry flavours with wonderful spice characters which would infiltrate not be overwhelmed by second and third use oak. The fruit was transferred to the winery and the fruit was combined together to ensure it worked harmoniously through the entire winemaking process; macerated for an extended period with seeds and stems to allow us to give a vision of the vineyard in the final wine. The wine was left in this state for 30 days and hand plunged which ensured we extracted all the colour, aromas and tannin we could. Basket pressed into barrel again allowed us to continue the hands off method and ensure fruit purity was key again this ensures longevity. The wine was not topped during its 256 days it spent in barrel then finally it received minimal filtration and fining. This wine illustrates just how beautiful a wine from the warm Wild West can be, in a word moreish.

A wine, which will appear beautifully, round and lavish if drunk upon release whilst the oak tannins provide a backbone, which will ensure drinking over the next decade will not be a problem.

Lambert Estate Tempt Me Barossa Valley Tempranillo 2013

Tempranillo is a popular Spanish grape variety selected by us with the belief that it is well suited to our Barossa Valley climate. Aged in French Oak for 15 months.