1838 Reserve McLaren Vale Grenache 2018

Fruit was sourced from 2 select growers in the McLaren Vale region of South Australia. 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 during their fermentation. The wine is made in a joven style to ensure fruit purity is the hero here.

Einzellage 100 Year Old Vine Valley Floor Barossa Valley Grenache 2017

Sourced From One Of Barossa Valleys Most Revered Growers from a single vineyard located on the outskirts of Tanunda on the Valley Floor from a vineyard which just celebrated its 100th birthday. Fruit was picked in early hours of morning when temperatures were at their lowest for the day to ensure fruit remained crisp whilst being transported to winery. The grapes were destalked and placed uncrushed into small stainless steel open top fermenters. Cultured yeast was used to start fermentation and the tanks were hand plunged spending 7 days on skins at 26 degrees. The skins we gently pressed and we kept the wine in tank to create a virgin style of Grenache to retain fleshy fruit flavours then bottled with minimal filtration and no fining.

The Colonial Estate Envoy Barossa Valley Grenache Shiraz Mourvedre 2015

Envoy is probably the most European in style wine that we make in Australia and has been confused from time to time with a wine from the Southern Rhone. As ever, the grapes are picked and given a French twist in their winemaking to deliver something slightly different. Fermentation is French for up to two-thirds of the wine made the rest vinified in a more standard Australian way. Aged in oak for 12 months then in bottle for an additional 12 months prior to release.

The Colonial Estate Alexander Laing Barossa Grenache 2017

Alexander Laing is sourced from a single 100 year old vineyard in Tanunda, which is dry grown and was planted over a century ago. Hand picked to preserve the old vines and ensure they are not damaged and also to ensure fruit purity we insist on hand picking old vine Grenache. The fruit was crushed and destemmed immediately after the being picked in the cool early hours of the morning. Fermentation on skins using a selected yeast type occurred for 8-9 days at 20-25 degrees to maximise colour and flavour extraction. The oak maturation was critical with this wine and we aged individual parcels in differing oak prior to barrel selection and final blending of only the best quality barrels.