Watershed The Farm Margaret River Classic White 2013

The Classic White for The Farm label is made to produce an easy drinking, soft fruity and approachable everyday wine style.  The fruit used in this blend is sourced from most sb regions of Margaret River, and with 100% fermentation in stainless steel tanks.

57% Viognier 32% Chardonnay 6% Semillon

The Darrell Victorian Cabernet Sauvignon 2018

Sourced from premium vineyards across Victoria’s premium viticultural sub regions. The fruit was crushed then underwent cold macerating. Fermented in open top fermenters with regular pump over’s to extract both colour and tannin. Following another week of maceration the dry free run is drained to tank. The skins are then pressed and the pressings transferred to the same tank, the wine is then racked with select parcels going into barrel. The wine is aged in older oak then bottled after maturation with minimal fining and filtration.

Torrent Bay Nelson Sauvignon Blanc 2018

Torrent Bay in the All Tasman National Park is the name adopted by the Drummond family of Motueka for its quality varietal wines. The Drummonds’ anchored in the region in the late 1800s and still take the same pioneering pride in their family owned wine company that their forebears did mote than a century ago. Special care is taken to craft each wine variety into an offering truly representative of the classic varietals. 

Clare Hills Clare Valley Shiraz 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 and hand 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.