Three Bunches South Australia Shiraz 2019

Three Bunches Shiraz is a medium body, easy drinking, food friendly style. Structure, flavour and elegance  are in balance to deliver a wine for all to enjoy. The balance of silky tannins, ripe fruit flavours and distinct varietal character of the grape create the perfect shiraz flavour combination for easy drinking. 

Normans Chandlers Hill Merlot 2022

The fruit was picked in the cool of night 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 oak maturation. Great to drink now, but will mature and develop complexity over the short to medium term.

Normans Holbrooks Road Grenache 2021

In 1853 when Jesse Norman purchased seven hectares of land on which he planted vines. A winery was later established at Holbrooks Road as his winemaking business expanded. This win pays tribute to Jesse's foresight and belief in Australia's wine industry.

Niche Sparkling Red Nv

Our grapes are machine harvested early in the vintage to ensure fruit intensity is paramount. We crushed, chilled and fermented the juice at controlled temperatures, and it was cellared in stainless steel to ensure fruit vibrancy was maintained. The wine was bottled under pressure to ensure the bubbles last all those long summer nights.

Berton Vineyards Foundstone Shiraz 2020

In the vineyard drought conditions provided warm and dry weather in the Riverina. Yields were down, making more concentrated fruit, and long awaited rain in January helped the vines get through to harvest which occurred in early March. Individual vineyards were fermented separately in stainless steel potters for 4-6 days between 26 and 30 degrees and pumped over onto premium French toasted and untoasted oak chips. The wine was then pressed off skins at 1 baume and left to ferment until dry, then racked onto French oak staves and inoculated with malolactic bacteria. After malolactic fermentation was complete the wine was then clarified, and the best parcels were selected and blended.