Niche Marlborough Sauvignon Blanc 2016

Fruit was sourced from select vineyards in Marlborough then were lightly pressed in a cool environment with the resulting juice transferred to tank for a cold settling period of up to 3 days. Clear juice was then racked to stainless tanks, warmed and inoculated with a select yeast strain allow the intrinsic qualities of our vineyard sities to shine. Fermentation on average lasted 3 weeks at low temperatures to retain maximum varietal character, after which the wine was removed from their ferment lees before spending time on light lees to develop further palate richness and flavour. Following this the individual parcels were blended and prepared for bottling.

Viking Grand Barossa Valley Shiraz 2014

The Shiraz grapes were individually picked out in the vineyard for their exceptional quality and picked separately to the rest of the vineyard. The grapes are then picked and delivered to the winery and gently worked through the de-stemmer before being transferred to an open fermenter. The juice is pumped over twice a day for seven days to extract, homogenize and regulate temperature before draining and being basket pressed. The skins are then gently pressed for approximately 20 hours to retrieve more of the essence of the grape. After the wine has completed its malolactic ferment, it is matured in new and seasoned French and American oak barrels prior to bottling.

1838 Reserve McLaren Vale Shiraz 2016

Fruit was sourced from select vineyards in the McLaren Vale region of South Australia from another incredible vintage. The different sites allowed us to pick the fruit over a 4-week period allowing each vineyard to develop differing characters to compliment each other and also allowed us at the winery to treat the parcels individually in small ferments with longer than usual skin contact, which is always ideal. The result is an outstanding wine with obvious time and care taken with it throughout the vinification process. This wine was fermented warm and received pump overs on a daily basis during fermentation. Aged in older second and third use oak to add another level of complexity without over powering the fruit.

1838 Reserve McLaren Vale Pinot Noir 2016

Fruit was sourced from a single vineyard in the McLaren Vale region of South Australia only a stones throw from the border of the Adelaide hills region. The cool nature of this site allowed us to pick it a little later than most McLaren Vale vineyards as we really consider it to be part of the Hills region more than the vale. 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. The wine was aged in stainless steel with no oak contact to ensure only the fruit was the headline act here.

Kerapi Ma Marlborough Sauvignon Blanc 2016

The fruit was machine harvested in cool evening conditions and pressed immediately, with minimal skin contact. After settling, the clear juice was fermented at very low temperatures with selected yeast strains to preserve the inherent varietal flavours. The wine was fermented entirely in stainless steel. Ideal for drinking now but will cellar for 2+ years.

Landhaus The Villain Barossa Valley Cabernet Malbec 2015

The Cabernet Sauvignon (50%) Malbec (50%) is sourced from old low yielding vineyards in the Barossa Valley. The yield for 2015 ‘The Villain’ was between 1.5 to 2 tonnes to the acre. Fermented in 1 and 2 tonne open fermenters, the Cabernet Sauvignon and Malbec are fermented on skins for 7 to 8 days at a cool temperature to enhance the pure berry fruit and is hand plunged 3 times daily. It completed primary and MLF in oak and then matured for 10 months in oak, matured on lees to maintain fruit profile and animation, minimal SO2. Topped up every 3 weeks. The 2015 ‘The Villain’ spent 10 months in: 2-4 Year Old French Oak.

Evil Incarnate Cabernet Sauvignon 2016

Select parcels of fruit were selected due to their intense fruit flavour and then were picked, transported to winery, crushed immediately. The skin and juice mix is allowed to warm naturally over several days after which it begins fermentation. Fermentation is held cool which helps to retain bright primary fruit characters in the wine. Following ferment, the wines are carefully pressed, separating them from the skins. The wine is then run down to oak barrels for maturation, before being blended, filtered and then finally bottled.

The Colonial Estate Emigre Red Blend 2015

Émigré from the outstanding 2015 vintage is made up of 3 varieties and although usually a Grenache, Shiraz, Mataro dominant blend only four previous vintages have had this majority make up although we feel it is the best. Sourced from an array of vineyards across the Barossa from 4 main vineyards – two in cool climates, Greenock and Eden Valley, and the other two from the northern Barossa Valley. Like Exile the vines are pruned severely and receive two runs of green harvesting producing less than 3 tonne to the acre. Émigré grapes are then hand picked and transferred to the winery. The wine receives extreme cold maceration and in a first we cofermented the different varieties to ensure complete integration, which has worked amazingly. Malolactic ferment occurred in new French oak, and thereafter in the same oak the wine spent an extended time aging and further developing as one singular wine despite being 3 varieties.