Limb Single Vineyard Barossa Valley Shiraz 2016

Picking started earlier than usual when the colour and baume levels were at an optimum, 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 some new and old French and 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.

The Derek Victorian Shiraz 2016

Sourced from premium vineyards across Victoria. The fruit was crushed then underwent cold macerating. Fermented in open top fermenters with regular pump over’s to extract both colour and tannin. Following another week of maceration the dry free run is drained to tank. The skins are then pressed and the pressings transferred to the same tank, the wine is then racked with select parcels going into barrel. The wine is aged in older oak hogsheads then bottled after 12 months maturation with minimal fining and filtration.

Amakira Langhorne Creek Cabernet Sauvignon 2016

The Cabernet fruit from a Single Vineyard was crushed immediately after delivery to the winery. 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 12 months for maturation, before being blended, and then bottled.Deep red with slight purple hue. Strong regional characters of dark berry fruits with hints of dried herbs and sweet spice aromas. A full bodied wine with vibrant sweet fruit flavours of blackcurrant and dark berries combined with hints of chocolate, cassis and vanilla. The rich and elegant palate structure of cassis fruit is matched with its fine savoury tannins.

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.

Niche Merlot 2016

The fruit was sourced from premium vineyards located in South Australia. We picked in the cool of night when the fruit had reached its optimum ripeness then fermented on skins in static potters and rotary fermenters for a period of seven days to retain as much of the luscious natural fruit flavour as possible. Warm temperatures at the early stages of fermentation along with three days of post ferment maceration helped develop soft fleshy fruit and tannins while helping build structure. Following the pressing process, clarification and final blending the fruit was matured with select parcels having contact with old French oak.

Ladbroke Grove Museum Coonawarra Reserve Shiraz 2010

Selected from premium parcels of fruit this classic Coonawarra Shiraz has benefited from extended maturation in new French oak hogsheads for 22 months. Establishes in 1982, Ladbroke Grove Wines remains a family owned business producing premium Coonawarra wines in limited quantities. Only 800 cases produced.