Riolite Vini Sangiovese Nero d'Avola e Corvina The Blend

From a selection of the best grapes harvested between the first and third week of October, carefully de- stemmed are vinified in modern stainless steel tanks, with maceration on the skins for an average duration of 15-18 days at a temperature of about 26 ° centigrade. Once the alcoholic fermentation is complete, the wine carries out the malolactic fermentation. After 6 months of aging the blend is made between the three grapes and the bottling.

Sangiovese, Nero d ́Avola e Corvina

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.

Corte Al Passo Sangiovese Merlot IGT Toscana 2016

The Nistri family are Sangiovese specialists and Corte Al Passo is a wine made in the ancient 'Governo’ style; meaning that a small proportion of the grapes are dried before being added to the wine in November - just like Amarone.

Two collections are made; the first occurs in the first week of September, the other in the second decade of October in order to increase the sugars and make a slight overripe. 

The grapes are carefully de-stemmed in modern stainless steel tanks, with maceration on the skins for an average duration of 25-30 days at a temperature of about 26 ° C. It ages in second-cycle barriques for 6 months and a further 6- month aging in bottle. 

Located at an altitude of 300 meters s.l.m. with south / west exposure. Vineyards of new and old plant with an average density of 5,000 plants per hectare. 

Varieties: 85% Sangiovese 15% Merlot 

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.

Mary Davine Wines Barossa Reserve Shiraz 2014

The Barossa and Eden Valleys are  the world’s largest repository of “Old Vine Vineyards” in the World. Our reserve Shiraz vineyard is located off a dirt back road that you wouldn't know existed if you didn’t have local knowledge! 

Planted in the early 1900’s  (over 100 years ago) we are exceptionally honoured to receive this fruit. Although the vines are of such age the quality continues to astonish us year in year out…

Prior to 2014 this fruit went into some of Barossa’s most recognised brands that retail for over $450 bottle! At Mary Davine we are thrilled to be entrusted with this fruit – with all of our 50+ years in the industry we promise to craft only the finest examples of Eden Valley Shiraz.

Hand-picked in the cool first hours of light to retain flavour and freshness before destemming and inoculation with specific yeast – a Italian strain that ferments at cool temperatures and enhances colour, structure and the natural spiciness and richness of the variety

The ferments are undertaken in upright hogsheads with their heads removed for 10 days, each day the fruit is hand plunged pushing the skins under the fermenting juice to assist in greater colour and flavour development of the wine. Twice a day the juice is drained from the hogshead and then returned over the skins. Once primary fermentation is complete the juice is drained and the skins basket pressed by hand.  Total extraction is naturally limited to a maximum of 500 litres per ton due to the smaller more intense berries – extremely lower compared to an industry average of 750 litres per ton.

Fu Barossa Valley Shiraz 2010

This wine is sourced from a single old vine vineyard from what we consider one of the Barossa Valley’s finest growers. 2010 was one of the standout vintages of the last decade. An ideal vintage, which gave us the benefit of perfectly, ripened fruit. The smooth flow of vintage allowed us to select specific fruit parcels and allowed us to define the wine as much in the vineyard as the winery. These grapes are brought into the winery, and crushed into old vats where the fermentation is initiated by “wild” yeasts found on the grape skins. Careful extraction and short post fermentation maceration is followed by soft pressing. The wine is transferred into brand new oak barrels where the malolactic fermentation is completed before racking and maturation for 36 months in barrels. A careful assemblage and barrel selection is followed by minimal filtration and bottling.

A wine which will benefit immensely with time in the cellar to settle and develop. It will have a great lifespan of around 15 years plus.

Evil Incarnate Shiraz 2017

Select parcels of fruit were selected due to their intense fruit flavour and then were picked, transported to winery, crushed immediately. The skin and juice mix is allowed to warm naturally over several days after which it begins fermentation. Fermentation is held cool which helps to retain bright primary fruit characters in the wine. Following ferment, the wines are carefully pressed, separating them from the skins. The wine is then run down to oak barrels for maturation, before being blended, filtered and then finally bottled.

Chain of Ponds Graves Gate Adelaide Hills Shiraz 2016

The shiraz was selected from a single vineyard in the southern Adelaide Hills from the sub region of Kuitpo with a small portion of Kuitpo Cabernet added to round out the palate. The vineyard is planted on an easterly facing slope that gives elegant spice and pepper and managed with minimal water to concentrate flavour. The block contains low yielding balanced vines which produce delicately flavoured and regionally characteristic wines. 

Fermented in a combination of open and potter fermenters for 8 days on skins allowing the rich fruit characters to be fully extracted from the grapes, managed with minimal pumpovers to avoid excessive extraction then pressed off skins and transferred straight to 10% new French oak, and balance to 1, 2 and 3 year old oak to finish ferment. The wine was matured on lees in a combination of French and American Oak for 15 months before clarification and bottling. 

Alkoomi White Label Frankland River Shiraz 2016

This wine was made with Frankland River fruit from several blocks, picked at optimal ripeness to give depth of flavour.  Harvested in the early hours of the morning, the fruit was cold soaked prior to fermentation and then matured for 9 months in French oak to build complexity.

A dry Winter and fleeting Spring was followed by a warm growing season with welcome rainfall in December and January leading to full, healthy canopies enabling excellent yields and great flavour.