Clarendon Hills Liandra Mourvedre 2010

Clarendon Hills are vineyard and varietal expressionists who strive for purity and perfection and seek to portray the story of the individual vineyard 'Terroir' within their wines. Clarendon Hills’ collection of the old vine vineyards in sub-regions of McLaren Vale assists in defining their international pedigree for making world class wines that rate extremely highly among the international press. Among the 9 single vineyards of Syrah is the Liandra vineyard which is located within the Blewitt Springs sub region of McLaren Vale, South Australia. All of the wines at Clarendon Hills are made by hand and are crafted using only natural processes and ingredients. 

Monolith Vintners Monolithic Old Vine Coonawarra Cabernet Sauvignon 2012

The 2012 vintage will go down as one of the finest vintages in the history of Australian winemaking. The vintage indicated early the supreme quality that would be produced by the dry grown, old vines that yielded the fruit we isolated for this special once off trial. Our commitment to making French influenced Iconic Australian wine lead us to the Coonawarra region and we felt our style would best benefit from fruit from this region. We hand-picked the fruit and it 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. It is then run directly into new French Puncheon barrels (500 litres) where it spent the next 60 months of its life and we believe is a world first for barrel aging such a wine. The wine was then blended, and only the best barrels selected to be bottled without the use of filtration or fining. Aged in bottle before just 500 six packs were released.

A wonderful example of traditional French style Cabernet Sauvignon with our individual Australian twist which will stand the test of time, ensure it is allowed to breathe for at least 1-2 hours prior to consuming.

The Colonial Estate Mungo Park Single Vineyard Old Vine Barossa Valley Shiraz 2018

Mungo Park is a single vineyard wine sourced from the famed sub region – the Moppa and near the Kalimna Vineyard, which is the mother vineyard of “Grange”. The vines themselves are up to 80-year-old and they are cropped, using green harvesting, at less than 3.5 tonne to the acre. Grapes were hand picked at dawn, it receives fermentation, like our top wines, Exile and Émigré, which is conducted in small open top fermenters, followed by malolactic fermentation and ageing in 100 per cent new French oak barrels

Limb Single Vineyard Barossa Valley Shiraz 2018

Winter rains gave the vines a great start to the 2018 growing season. A warm and dry spring then early summer was relatively mild, resulting in good flowering and fruit set. The dry conditions continued with several heat spikes in late January and early February meaning the vines went dormant and this interrupted veraison, with the picking of some of my earlier ripening vineyards delayed until the beginning of March. Perfect, mild ripening weather followed to the end of April. Time will be the judge but i suggest 2018 has produced another stunning Barossa vintage with Shiraz my stand out variety.

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.

Basedows Of Barossa Shiraz 2018

A mild winter and a drier than normal spring led to an early flowering and fruit set for the Barossa vineyards. A hot start to summer meant that ripening occurred early and the vintage started on the 9th February with all varieties ripening in short succession. The conditions led to an excellent growing season with the reds full of density, colour and rich flavour. Despite lower than average yields, the quality of the wines from the 2018 Barossa vintage is set to be exceptional. The fruit comes from the Tanunda Hill Vineyard, located on Gomersal Road at Sheoak Log. The vineyard was established in 1999 and is planted to 10 different varieties.

Icon Trophy Winning Winemakers Coonawarra Cabernet Sauvignon 2013 Cleanskin

Fruit was sourced from our finest section of Cabernet Sauvignon from three outstanding vineyards all within the famed terra rossa soils we are so famous for. The 2013 vintage was excellent with warm dry summer followed by cool autumn temperatures which are perfect conditions from Cabernet Sauvignon from Coonawarra in particular. A quick flowering period with warm temperatures enables a great fruit set which gave us dark coloured wine with outstanding fruit concentration and acid structure. Fermentation was in both open and static fermenters, extended maceration was key to develop complexity between the fruit and tannins. Matured in a mixture of new and second fill French oak for 24 months.

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.