Jardim Do Bomfim Shiraz 2018

The grapes were sourced from vineyards which showed the greatest fruit flavours during the growing season. The grapes were harvested in the late of the night and early morning then transported to the winery where they were crushed into static fermenters and inoculated with a selected yeast strain. Open fermented on skins for 7 days with temperature control between 18 to 28 degrees Celsius. Once optimum colour and flavour was extracted the wine was drained and pressed. After malolactic fermentation was complete the wine was racked and filtered into a mixture of oak for maturation.

The Colonial Estate Explorateur Barossa Valley Shiraz 2017

The vineyards that make up Explorateur are based in the northwestern Barossa Valley. This is a belt of land/terroir that runs from just to the northwest of Tanunda – Marananga, Greenock, Moppa, Ebenezer, and through to Stockwell, just north of Nuriootpa. Cropping levels are kept low to ensure fruit flavour is focus. The same equipment that is accorded to our more expensive wines is made available to Explorateur. Fermentation is French in approach for up to two thirds of the wine made; the rest is vinified in a more Australian way.

Long Hop Mt Lofty Adelaide Hills Shiraz 2016

Whole berry ferment in five ton open top fermenters with soft pump overs and minimal hand plunging. On skins for six days, then basket pressed into young seasoned oak with ferment finishing off in barrel. Matured in French and American oak. Two rackings prior to blending and bottling.

1888 O'Keefe Trail Heathcote Shiraz 2017

Pioneer Andrew O'Keefe migrated to Victoria's goldfields from Ireland, finding his fortune in unique iron railways and bridges. In 1888 O'Keefe's own locomotive pulled the very first passenger train from Sandhurst to Heathcote. The Heathcote line originally ran passenger series as well as transporting local supplies to the gold mines in Bendigo. Our wine is a tribute to the many early pioneers who built the historic railways and helped to unite Australia's many township and people.

Sourced from a single vineyard just outside the township of Heathcote bordering the O’Keefe Rail Trail. The vineyards aspect is northeast facing with a gentle sloping contour in the world renowned ancient Cambrian soils. Fruit was machine picked and de-stemmed prior to crushing and fermentation with 20% whole punch. We used a combination of new and old American and French oak to develop flavour in line with fruit concentration.

Clare Hills Clare Valley Shiraz 2017 By Neil Pike

The 2017 vintage was shaped by a cool, wet winter and spring with above average rainfall. Budburst was later than the “recent normal” due to the cooler conditions in September and consequently harvest was also a little late – we commenced vintage on March 3rd. Leading up to harvest January and February were both quite mild with no extended periods of heat and little rain. The 20mm we did receive on 20th January finished the vineyards off nicely. 

The grapes for this wine were machine and hand harvested, transported to the winery, de-stemmed into open fermenters and cold soaked for three days before fermentation began. The wine was pumped over twice daily during ferment for approx 7 days and this was followed by draining, pressing and then maturation in French oak casks for 14 months before racking and blending. The wine was stabilised and lightly filtered prior to bottling.    

The Alfred Heathcote Shiraz 2017

Sourced from a single vineyard the northern end of the Mt Camel range. The region is famous famous for one thing and that is creating Shiraz of a quality and character not seen anywhere else in Australia. North of the Great Dividing Range our vineyard benefits from the Mt Camel Range which influences the climate and our soil. The soil is Cambrian, which is the major factor in creating our wines characters due to the red and deep soil with fantastic water holding capacity. Hand selected fruit was picked and de-stemmed prior to crushing and fermentation on skins. We kept each parcel separate from the four separate picks over a 3 weeks period. We used older oak for a 12 month period to allow the true wine and fruit to prevail over the oak influence. Will drink well now although will age well and develop more complexity over the next 8+ years potentially.

Southern Lights Marlborough Syrah 2016

Southern Lights Syrah is sourced from an established vineyard in Marlborough’s Souther Valley region. Created with minimal intervention, handpicked and patiently aged for 18 months in 50% are French oak.

Monolith Vintners Old Vine Barossa Valley Shiraz 2017

The 2017 vintage proved to be another good Barossa vintage following on from the outstanding 2016 vintage which although had challenges provided excellent varietal flavours. The dry grown, old vines that yielded this fruit managed to produce wonderful fruit despite small volumes. We hand picked the fruit from a single block with vines aged up to 90 years. The fruit was transported to the winery where it was gently de-stemmed into concrete open top fermenters. It was then carefully nurtured for 7 days on skins with pump overs occurring twice daily, varying in duration and intensity. When primary fermentation was almost complete, the wine was drained from the skins and the must is gently basket pressed for 8 hours. The wine remains in a stainless steel tank until primary fermentation is completed. It is then run directly into new and old American and French hogsheads where it spent the next 24 months. Once the oak and the wine had perfectly become one the wine is blended and bottled without the use of filtration or fining. 670 six packs were produced in total.