Limb Single Vineyard Barossa Valley Shiraz 2017

Picking started in early March when I felt the colour and baume levels were at an optimum much later than has been the “norm” in recent times then the grapes were gently crushed and fermented in my small capacity open top fermenters for 7 days with plunging twice daily. The wine was then pressed and drained off into old American hogsheads’ for 12 months prior to bottling. This wine encapsulates Barossa Valley Shiraz the way it should be, an honest reflection of the vineyard where it was grown.

Limb Vineyards Reserve Eden Valley Riesling 2017

I sourced Riesling fruit from an old friend of mine near Angaston (approximately 400 metres above sea level which is one of the critical reasons Eden Valley produces stunning versions of cool climate white wines. In the winery I keep it very simple; gently press the free run, ferment in stainless steel then leave on fine lees for just to build more texture and weight. This wines was then lightly fined, filtered and bottled.

Limb Vineyards Reserve Barossa Valley Rose 2017

The free-run juice spent several hours on skins, giving the wine its vibrant colour and flavour, prior to cool fermentation to accentuate the red fruit characteristics.