Clarendon Hills Bakers Gully Syrah 2012

This is Roman Bratasuik's entry level Shiraz intended for early drinking sourced from younger dry grown vines. Maturation takes place in French oak (85% new) for a period of 18 months.

Torbreck Vintners Harris Barossa Valley Grenache 2016

This single site Grenache comes from the Harris Vineyard located in Marananga on the western ridge of the Barossa Valley. Grown as bush vines in iron stone rich brown loam and clay soils the resulting wine is highly expressive with fragrant aromatics, tension and balance. A bush vine is a grapevine without a trellis and is pruned to form a “goblet” shape, to separate the bunches of fruit. Low to the ground these vines benefit from the warmth of the earth to create an ideal ripening condition. Grenache is best suited to this bush vine growing technique because of the upright orientation of its shoots. Despite a dry winter during 2015, rains in January and March 2016, freshened the older vines and provided long, slow ripening periods in between, which led to a stand-out vintage with high quality fruit.

Monolith Vintners Old Vine Barossa Valley Shiraz 2017

The 2017 vintage proved to be another good Barossa vintage following on from the outstanding 2016 vintage which although had challenges provided excellent varietal flavours. The dry grown, old vines that yielded this fruit managed to produce wonderful fruit despite small volumes. We hand picked the fruit from a single block with vines aged up to 90 years. The fruit was transported to the winery where it was gently de-stemmed into concrete open top fermenters. It was then carefully nurtured for 7 days on skins with pump overs occurring twice daily, varying in duration and intensity. When primary fermentation was almost complete, the wine was drained from the skins and the must is gently basket pressed for 8 hours. The wine remains in a stainless steel tank until primary fermentation is completed. It is then run directly into new and old American and French hogsheads where it spent the next 24 months. Once the oak and the wine had perfectly become one the wine is blended and bottled without the use of filtration or fining. 670 six packs were produced in total.

Pikes The Dogwalk Clare Valley Cabernet 2017

A blend of Cabernet Sauvignon (75%) and Cabernet Franc (25%) – the Franc adds lovely perfume as well as some flesh to the wine. Very enjoyable as a young wine, but it will take 7-10+ years of cellaring very easily.

Normans 1853 Museum Release South Australia Cabernet Sauvignon 2013

The grapes were hand picked in small parcels and kept separate to ensure the best possible flavours were extracted from each parcel. The grapes were fermented in small open top fermenters and hand plunged daily. Once pressed the individual batches were left to mature in a combination of old and new French oak hogsheads. The best barrels were isolated from the rest of the blend for our Chais Clarendon release to be used for our Museum Release Series and spent up to 4 years in barrel before being bottled and aged further before release. 

Amakira Epicurus The Philosophy Barossa Valley Shiraz 2019

The ancient Greek philosopher Epicurus taught a way of living based on the belief that simple pleasures are the key to a  tranquil and happy life; a philosophy that stills rings true today. 

Alexander Cameron Limestone Coast Cabernet Sauvignon 2019

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.

Normans Chais Clarendon McLaren Vale Shiraz 2016

Fermented in stainless steel, small volume fermentors to maintain strong fruit flavour 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 flavour development.

Bethany First Village Barossa Valley Cabernet Merlot 2018

The fruit for the Cabernet and Merlot is sourced from our own vineyards in Bethany and neighbouring vineyards along the Barossa foothills. The fruit picked from our Bethany Vineyards is from old vines of up to 40 years old which are very low yielding and produce fruit of great intensity and flavour. Traditional viticulture practices are applied in these vineyards with vines hand pruned and often hand picked. The grapes from each individual vineyard are kept separate throughout the wine making process until the final blending. The characteristics of the selected parcels of wine for the Cabernet Merlot blend display soft fine tannins and fresh red berry characters. 

The 2017 vintage was an overall a balanced, cooler vintage in the Barossa with a long ripening period which led to reds developing exceptional colour and tannic framework along with a deep fruit profile and aromatic intensity. 

Fermented on skins in open fermenters at a controlled temperature of between 22 and 26C for seven days. After traditional pressing at 3 Baume, the wine is transferred to French oak hogsheads. A malolactic culture is added early to induce secondary fermentation as quickly as possible in the barrel. The wine is racked after settling and minimal sulphur is added for the first time in the process, a critical factor in allowing for natural flavour development of the wine. Matured in new and seasoned French oak barrels for 12 months prior to blending, followed by light filtration to bottling. 

BLEND - 54% Cabernet Sauvignon, 33% Merlot, 7% Cabernet Franc & 6% Shiraz