1838 Reserve Cabernet Sauvignon 2017

Fruit was sourced from several well-known growers in South Australia. The different sites allowed us to pick the fruit over a period of 2 weeks allowing each vineyard to develop differing characters to compliment each other. The result is intensely flavoured wines due to the care and attention these growers give them. This wine was fermented warm and received pump overs on a daily basis during their fermentation. Select parcels of the wine received aging with oak contact to add another level ofcomplexity without over powering the fruit.

The Alexander Cameron Limestone Coast Shiraz 2017

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.

Clare Hills Clare Valley Merlot 2017 By Neil Pike

The 2017 vintage was shaped by a cool, wet winter and spring with above average rainfall. Budburst was later than the “recent normal” due to the cooler conditions in September and consequently harvest was also a little late – we commenced vintage on March 3rd. Leading up to harvest January and February were both quite mild with no extended periods of heat and little rain. The 20mm we did receive on 20th January finished the vineyards off nicely.

The grapes for this wine were machine harvested, transported to the winery, de-stemmed into open fermenters and cold soaked for three days before fermentation began. The wine was pumped over twice daily during ferment for approx 7 days and this was followed by draining, pressing and then maturation in French oak casks for 14 months before racking and blending. The wine was stabilised and lightly filtered prior to bottling.   

Wild Horn Wines The Raging Bull Langhorne Creek Shiraz 2017

Picked and transported to winery where after crushing it was fermented in open top fermenters then was aged with select older fine grained American and French oak. The parcels of fruit were assembled based on their ability to create a wine which is regionally and varietally correct and has profound fruit flavour, complexity and structure. 

Although drinking well upon release this wine will reward with 5+ years in the cellar.