The Colonial Estate Alexander Laing Barossa Grenache 2012 

Alexander Laing is sourced from a single vineyard in the Eden Valley sub region of the Barossa. The Grenache from Alexander Laing vineyard manifests itself as small berries on small bunches that are packed with flavour. That, coupled with 150-year-old vines that have already proved their provenance, gives us a perfect base. At dawn, the grapes are handpicked then destemmed. Fermentation, like our top wines, Exile and Émigré, is conducted in oak vats, followed by maloactic fermentation and ageing in new French oak barrels.

Fu Barossa Valley Cabernet Sauvignon 2010

Hazyblur Special Release Basket Press Shiraz Cabernet 2013 

Hazyblur Wines is a small boutique winery established in 1998 by Robyne and Ross Trimboli. We crush less than 100 tonnes of grapes per vntage. With each vintage Ross takes personal control of all winemaking procedures. Each individual barrel receives his attention. Ross's winemaking background dates back to watching his father an Italian immigrant to Australia, annually make wine using a basket press and rubber boots. Ross started experimenting, using his own winemaking techniques, making batches of wine with friends. After completing a winemaking course in 1996, Ross decided to get a bit more serious about it all. Returning from a wine tasting trip through the Coonawarra, driving in a car with no air-conditioning at the end a long hot day, Ross noticed a mirage like haze over the vineyards. It was a HAZYBLUR... What a fabulous name for a wine label. 

Limb Vineyards Reserve Coonawarra Cabernet Sauvignon 2009 

Cool to mild temperatures and dry conditions followed an early period of four consecutive days of extreme heat, fortunately healthy canopies protected the fruit from any damage. There was a long slow ripening period, producing fruit that was harvested at optimum ripeness. Following on from picking we crushed the fruit and allowed fermentation with whole berries to enable high levels of natural fruit and acid to combine perfectly which also developed a lovely backbone of tannin. The wine was matured in both new and old oak over an extended period of 2 years then the wine was allowed to be cellared in bottle to be a cellar release.

Limb Vineyards Reserve Barossa Valley Shiraz 2013

2013 was a high quality, very low yielding vintage for my vineyards once again - similar in structure and style to the 2010 vintage wines I made. The winter leading into vintage 2013 was dry, the further lack of rain in October/November dropped yields by up to 50% across all my vineyards. The fruit was crushed, de-stemmed and left on skins in open top fermenters for 8-10 days. A slow ferment then occurred with temperatures ranging from 15- 18C, the wine had open pump-overs and hand plunging to ensure fruit intensity. Once fermentation was completed the wine was pressed into old French barrels that were re-shaved just for this wine. The wine spent 24 months in oak to mature until I felt the time was right to bottle. Final barrel selection ensured only the best of the best wine made it into the final blend before bottling with minimal fining or filtration.

Livewire Jolt Heathcote Shiraz 2012

A former chef & now winemaker with extensive experience at Warramate, DeBortoli & Bellarine Estate, Anthony established Livewire last year.  He made the decision to make wines from older vineyards.  The fruit he hand selects and are sourced from older vineyards (30 years+) along the Bellarine peninsular and specifically Geelong.  The wine is expressive of site, textural, layered with excellent balance.  The wines are interesting & fantastically exciting. These wine is far from homogenous. And the value – exceptional.

Harmulist South Australian Shiraz 2014

Sourced from premium South Australian vineyards with a majority of the fruit coming from Langhorne Creek, Currency Creek and McLaren Vale. The fruit was picked in the cool of night then fermented on skins in static potters and rotary fermenters for a period of seven days to retain as much of the luscious natural fruit flavour as possible. Warm temperatures at the early stages of fermentation along with three days of post ferment maceration helped develop soft fleshy fruit and soft tannins while helping build structure. Following the pressing process, clarification and final blending the fruit was matured with select parcels having contact with 2nd and 3rd use oak for a period of 12 months. 

The Grail Of Lisa Mclaren Vale Old Vines Shiraz 2013 

This wine came from a single old vine vineyard in McLaren Vale. 2013 was a vintage we will remember for wonderful fruit bunches which produced highly concentrated fruit flavours. We select specific fruit parcels and defined 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 basket pressing. The wine is transferred into new oak barrels where the malolactic fermentation is completed before racking and maturation for 18 months in barrels. We bottle with minimal use of filtration or fining ensuring the true character of the fruit shines above all else.  A wine which will benefit immensely with time in the cellar to settle and develop. It will have a great lifespan of around 10 years plus.

Songlines Estates Basket Pressed McLaren Vale Shiraz 2013

Grapes were sourced from the stand out vineyards of the vintage in this case it was a single vineyards situated in the McLaren Vale foothills which feature vines up to and including some which are up to 100 years of age. Hand picked fruit; delivered in cooled transport to the winery where all fruit is sorted bunch by bunch with only the selection of the best cleanest fruit. Each parcel picked at the optimum time was processed separately and each was treated as seen fit by the winemaker. Cold maceration at around 5 degrees for between 4 and 6 days preceded a gentle warming. Fermentation with indigenous yeast to start and finished with selected saccharomyces, involves daily pigeage. The skins are basket pressed into French and American oak hogheads for maturation. The final assemblage is made just prior to bottling, with minimal fining and filtration. A wine which will benefit immensely with time in the cellar tosettle and develop. It will have a great lifespan of around 10 years plus.

The Colonial Estate Exile Barossa Valley Cabernet Sauvignon 2012 

Sourced from a small block in the Greenock region of the Barossa, we made the decision to not produce a 2011 vintage after the epic 2010 due to tough climatic conditions. 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 destemmed 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.