The Colonial Estate Exile Barossa Valley Cabernet Sauvignon 2015

Sourced from a single vineyard high in the Seppeltsfield sub region of the Western Barossa. The vines that make up Exile were pruned severely and as a result of this and minimal water they produce extremely small yields under 2 tonne per acre. Exile grapes are all hand selected in individual batches by winemaker and vigneron. The grapes are harvested then transported to the winery where they are de-stemmed 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.

The Alexander Cameron Limestone Coast Shiraz 2016

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.

Purple Hands Wines Old Vine Barossa Valley Grenache 2015

The Grenache was hand-picked on the 25th February 2015. Around 25-30% whole clusters were tipped into open fermenters with the balance crushed on top. Ferment was the result of indigenous yeast. Temperatures were allowed to reach 32C with hand plunging performed 3 times daily. After 8 days on skins the fruit was basket pressed & transferred into older puncheons to undergo malo-lactic fermentation, post malo-lactic fermentation the wine was then left 4 weeks before SO2 was added in place, the wine was left on lees and topped regularly. The wine racked late November 2015 and underwent a coarse filtration prior to bottling, no fining was used.

Blend 87% Grenache, 13% Mataro

Landhaus The Saint Barossa Valley Shiraz 2015

The grapes come from five regions within the Barossa Valley, they are Ebenezer, Greenock, Stockwell, Kalimna and Bethany. The low yielding vineyards are between 65 to 75 years old. The soils are mainly red/brown earth over dark red with a separating layer of chalky limestone. The yields for the 2015 were between 0.75 tons and 1.5 tonne to the acre. The Shiraz fruit is fermented on skins for 9 to 10 days at a cool temperature to enhance the pure berry fruit. The wine is then pressed and undergoes partial barrel fermentation. A natural malolactic fermentation is completed before the wine is racked. The wine is unfined and unfiltered.

The Colonial Estate Exile Barossa Valley Shiraz 2014

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.

Peter Lehmann Portrait Eden Valley Riesling 2016

The Portrait Eden Valley Riesling is sourced from vineyards dotted throughout the cool climate, high altitude levels of the Eden Valley. All single vineyard fruit was vinified separately, then blended in line with the traditional Lehmann style - citrus, acid and multiple layers reflecting the individual vineyards.

The fruit was picked early, crushed chilled and the juice immediately separated from the skins to enhance delicacy. Following cold fermentation in stainless steel tanks, the wine was clarified and bottled.

Landhaus Estate Barossa Valley Tempranillo Garnacha 2016

The blending of this wine is privileged with a unique know-how, taking the best from each plot, letting each grape variety express their very nature in order to make the best blend. Landhaus has an unmatched style, every year. It makes a wine with that unique and exceptional mix of power, structure, elegance and freshness.

Fu Barossa Valley Shiraz 2014

This wine is sourced from a single old vine vineyard from what we consider one of the Barossa Valley’s finest growers. 2014 was another standout vintage despite challenging conditions. It gave us the benefit of perfectly, ripened fruit as we picked on berry flavour ripeness prior to a large rain event. The smooth flow of vintage allowed us to select specific fruit parcels and allowed us to define 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 soft pressing. The wine is transferred into brand new oak barrels where the malolactic fermentation is completed before racking and maturation for 36 months in barrels. A careful assemblage and barrel selection is followed by minimal filtration and bottling.