Rose Amongst The Thorns Rose 2017

Once the grapes reached their optimum maturity level they were harvested in the cool of the night and promptly delivered to the winery. Once fermentation was completed, the blend was put to together to ensure consistency across the wine. It was then filtered and bottled under cork to preserve the aromatic fruit compounds.

Niche Marlborough Sauvignon Blanc 2018

Fruit was sourced from selected vineyard blocks in Marlborough. After the grapes were destemmed and transferred to the tank press where the free run juice was separated and the remaining fruit lightly pressed. The juice was then allowed to cold settle to a clear state then racked into stainless steel fermenters. The juice was the inoculated with selected yeasts to add the required complexity and aromaticity. The ferment period was 14 days while the wine was kept at between 11-14 degrees. After a short period of yeast contact the wine was racked for final blending before being bottled to capture all the tropical fruit flavours.

Make to drink upon release while the fruit flavour is at its most fresh and vibrant although will develop more complexity over the short term.

Vin De Luxe Sparkling Brut Cuvee Nv

We selected Pinot Noir and Chardonnay parcels 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.

Variety: Pinot Noir Chardonnay

The Colonial Estate Exile Barossa Valley Shiraz 2015

The bulk of the vines are dry grown old vines, which are pruned severely and receive two runs of green harvesting finally producing one tonne to two tonnes per acre. Exile grapes are then hand picked and the grapes sorted. The wine is fermented in vats after extreme cold maceration. The wines have their malolactic in new French oak, and are thereafter in the same oak for 24 months prior to bottling with minimal filtration and then further aging in bottle.

Richmond Bridge Tasmanian Pinot Noir 2017

The low yielding 2017 vintage resulted in great fruit concentration and in turn high quality wines were produced. Selected batches of Pinot Noir from select vineyards were picked over a three-week period. All batches were destemmed and were wild fermented in small open top fermenters. Gentle plunging and pump over techniques, combined with warm fermentations, ensure bright freshly fruit characters. After pressing, the wine underwent malolactic fermentation in old French oak and stainless steel. 

The Wine Barossa Valley Marananga Shiraz 2016

Hand selected and hand picked fruit was used for this wine and it underwent fermentation in stainless steel open top fermenters, and was pumped over twice a day, the wine was pressed then transferred to new hogshead barrels where it completed its malolactic fermentation. The wine was topped regularly and racked once whilst maturing in barrel.