Lindsay Park Barossa Valley Shiraz 2017

The fruit for this wine was picked over 10 days from a single vineyard in the Barossa Valley ensuring a range of fruit characters despite being from a single location. We then crushed, de-stemmed and left on skins in open top fermenters for 7 days. A slow ferment then occurred at cool temperatures, the wine was pumped over to ensure fruit intensity. Once fermentation was completed the wine was pressed into old French and American barrels. The wine spent 12 months maturing in oak then under went final barrel selection prior to bottling with minimal filtration.

Lindsay Park Eden Valley Riesling 2017

The fruit for this wine was picked over a week period from a single vineyard in cool sub region of the Barossa Eden Valley ensuring a range of fruit characters despite being from a single location. The fruit was harvested in the cool of the night and rapidly transported to the winery. After crushing and must chilling, the free run juice was drained and clarified with minimum skin contact. This juice was then cool fermented at cool temperatures with selected wild yeast to enhance the natural fruit flavours. The wine was bottled young to retain the fruit flavours then aged in bottle prior to release.