Vin De Luxe Bouquet Of Vines Brut Cuvee

The fruit was picked early in the season, pressed and then allowed to settled prior to racking and inoculation with selected yeast strains. The wine was left on lees for an extended period of time to build a yeasty character prior to bottling.

Conquest Brut Cuvee Nv

Premium parcels of fruit from cooler growing regions across South Australia were selected for this fantastic example of sparkling wine. The fruit was harvested then gently pressed to retain varietal character and freshness, which is something we made a priority with this wine. Winemaking techniques included fermentation with solids as well as cool and warm fermentation. These techniques improved texture and softness without sacrificing the varietal characters we wanted to portray.

Raptor Bird Of Prey Great Western Sparkling Shiraz Nv

Sourced from premium vineyards located in Great Western which forms part of the Grampians wine region one of Australia’s most highly regarded and oldest grape growing regions. Hand selected fruit was picked and transported to the winery for crushing and fermentation on skins. We selected the finest base wine for maturation with oak influence and the use of liqueur de tirage brought on secondary fermentation in tank where it was held under pressure for six weeks prior to final dosage, filtering, and bottling. Will drink well now although will age well and develop more complexity over the next 5 years plus.

Normans Holbrooks Road Sparkling Brut Nv

We selected chardonnay from a single vineyard from vines with generous canopies that allow the fruit to ripen gently and naturally. The fruit was picked early in the season, pressed and then allowed to settle naturally before being filtered. All juice is fermented cold to retain freshness and delicacy before undergoing secondary fermentation in tank to add complexity. A small amount of the wine was carefully selected then blended together to create this amazingly fresh sparkling.

Niche Sparkling Red Nv

Our grapes are machine harvested early in the vintage to ensure fruit intensity is paramount. We crushed, chilled and fermented the juice at controlled temperatures, and it was cellared in stainless steel to ensure fruit vibrancy was maintained. The wine was bottled under pressure to ensure the bubbles last all those long summer nights.