Veuve Clicquot Brut

Veuve Clicquot Yellow Label is one of the most popular and recognisable Champagnes throughout the world. With its distinctive yellow label, Veuve Clicquot is the enduring homage to the great Madame Barbe-Nicole Clicquot. Under Madame Clicquot's guidance, this famous Champagne house became a global phenomenon and a continued success story.

The Wine Barossa Valley Marananga Shiraz 2016

Hand selected and hand picked fruit was used for this wine and it underwent fermentation in stainless steel open top fermenters, and was pumped over twice a day, the wine was pressed then transferred to new hogshead barrels where it completed its malolactic fermentation. The wine was topped regularly and racked once whilst maturing in barrel.

Pike & Joyce Rapide Adelaide Hills Sauvignon Blanc 2015

This “Rapide” Sauvignon Blanc from our Adelaide Hills site aims to deliver bright, fresh fruit and early drinkability. This wine should drink nicely now and over the next couple of summers. Try it with a Thai green chicken curry.

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.

Einzellage Moculta Eden Valley Pinot Gris 2018

Sourced From One Of Eden Valleys Most Revered Growers from a single vineyard in the Moculta sub region. Fruit was picked in early hours of morning when temperatures were very low to ensure fruit remained crisp whilst being transported to winery. Crushed within 3 hours of picking it was chilled and pressed, as we needed to ensure the fruit was as pure of possible. After settling it racked off lees then warmed and inoculated with a select yeast strain. Fermentation occurred in tank at cool temperatures. Once the wine was clarified it was bottled and aged to ensure drinkability upon release.

Mary Davine Wines Barossa Cabernet Sauvignon 2016

Planted in 1970 (48 years ago) Only local knowledge, a firm hand-shake deal and an outrageous cash exchange allowed us to secure a small parcel this sumptuous fruit. And even then I have to keep it secret. If the other producers find out the vineyard owner will be in trouble and that the end of the fruit.

The unique micro-climate ensures long slow flavour development. Delivering an intensity of concentration and length rarely found anywhere else in the Barossa.

The fruit is harvested in the cool of the night to retain flavour and freshness before destemming and inoculation with specific rare yeast – a Italian strain that specifically ferments at cool temperatures.

It only serves to enhance the natural fruit flavours.

The ferments are undertaken in traditional 1 ton open fermenters for 8 days, each day the fruit is hand plunged pushing the skins under the fermenting juice to assist in great colour and flavour development of the wine. Once a day the juice is drained from the fermenter and then returned over the skins. With approximately 2 Baume the fermenting wine is drained from the fermenter and the skins basket pressed by hand. Total extraction is limited to a maximum of 500 litres per ton – extremely lower compared to an industry average of 750 litres per ton.

The fermenting wine is gravity transferred into a mixture of new and 3 year old French and American hogsheads to complete primary fermentation and malolactic fermentation. Upon completion the wine is racked and returned to mature for a minimum period of 21 months.

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.

Normans Chais Clarendon Barossa Valley Shiraz 2017

Fermented in small open top stainless steel, these fermentors ensure we maintain strong fruit flavor from skins. Hand plunged twice daily for seven days then transferred into American and French oak barrels for the remainder of ferment then spent 14 months to allow full flavor development.

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.

Einzellage 100 Year Old Vine Valley Floor Barossa Valley Grenache 2017

Sourced From One Of Barossa Valleys Most Revered Growers from a single vineyard located on the outskirts of Tanunda on the Valley Floor from a vineyard which just celebrated its 100th birthday. Fruit was picked in early hours of morning when temperatures were at their lowest for the day to ensure fruit remained crisp whilst being transported to winery. The grapes were destalked and placed uncrushed into small stainless steel open top fermenters. Cultured yeast was used to start fermentation and the tanks were hand plunged spending 7 days on skins at 26 degrees. The skins we gently pressed and we kept the wine in tank to create a virgin style of Grenache to retain fleshy fruit flavours then bottled with minimal filtration and no fining.

Icon Of Barossa Shiraz Cabernet 2016 Cleanskin

The fruit for this blend was sourced from two vineyards one old vineyard in the Marananga and the other from the Seppeltsfield region just up the road in the Barossa Valley. Both vineyards were severely pruned and as a result of this and minimal water they produced just one and a half one to the acre. The grapes were all hand picked and a small selection from the most western edge of the Shiraz block and a small selection from the dead centre of the Cabernet block were isolated by the winemaker and vigneron as they had such outstanding quality. The grapes were transported to the winery in the early hours of the morning to avoid the summer heat where they were again sorted then de-stemmed and crushed before being co-fermented in large wooden vats after extreme cold maceration. The wine had their malolactic in new French oak, and is thereafter in the same oak although a small parcel went into new French barrels for aging. The best barrels were then selected after 24 months in oak to be used in the final blend and bottled with minimal filtration.

Allow wine to open up if opening and consuming now, alternatively it will last for at least another 10 years.

Lou Miranda Estate Old Vine Barossa Valley Grenache 2015

The fruit is carefully selected and hand-picked from Old Barossa Valley vines, and typify the generous varietal characters of the Barossa. Only small open fermenters and gentle handling of the fruit are used to process the grapes to ensure quality from vine to bottle. The best seasoned oak is used to preserve primary fruit flavour. A small portion is un-oaked to enhance vibrancy.