Wynns Coonawarra Estate Black Label Cabernet Sauvignon 2018

Wynns Black Label Cabernet is a true icon of Australian wine. First produced in 1954, it has a reputation for ageing gracefully and displaying excellent varietal and regional characteristics. The wine is produced from only the top quality 20 to 25 per cent of Cabernet Sauvignon fruit grown in our terra rossa vineyards. A wine of style and stature - and a perennial favourite in auction circles - ‘Black Label’ is one of Australia’s most collectable wines and Australia’s benchmark Cabernet Sauvignon. It consistently delivers potential for medium to long-term cellaring.

Alexander King Cameron Heritage Reserve Limestone Coast Shiraz 2020

The fruit was selected from a single vineyard with a northeast facing slope and picked at optimum ripeness and transported to the winery and immediately crushed. Following on from this we fermented the juice on skins for 12 days to maximise colour and flavour extraction. The skins were then pressed gently and the pressings pumped back with the free-run juice. The wine was then fermented over a week then allowed to settle and was then racked off lees. The wine underwent malolactic fermentation in barrel and then was aged in the same barrels for 14 months. The wine was blended and prepared for bottling with minimal filtration.

Draytons Family Bellevue Heritage Grand Reserve Hunter Valley Shiraz 2018

Open tank fermentation 9 days on skins. Clarification after malolactic fermentation Maturation in American barriques.

McGuigan Personal Reserve Hunter Valley Shiraz 2010

The fruit for this wine was sourced from the Bainton Vineyard in the subregion of Broke. This is a dry grown (unirrigated) Vineyard which accesses water supply from a subterranean water table. The resultant fruit provides highly concentrated flavours. Cool conditions throughout most of the growing season were coupled with dry hot conditions at the tail end of the season. At harvest due to low crop loads the grapes had excellent varietal and regional characteristics as well as a very dense colour hue. This wine is atraditional style Shiraz with minimal oak influence and has an enormous aging potential.

Monolith Vintners Monolithic Old Vine Coonawarra Cabernet Sauvignon 2013

The vintage indicated early the supreme quality that would be produced by the dry grown, old vines that yielded the fruit we isolated for this special once off trial. Our commitment to making French influenced Iconic Australian wine lead us to the Coonawarra region and we felt our style would best benefit from fruit from this region. We hand-picked the fruit and it 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. It is then run directly into new French Puncheon barrels (500 litres) where it spent the next 60 months of its life and we believe is a world first for barrel aging such a wine. The wine was then blended, and only the best barrels selected to be bottled without the use of filtration or fining. Aged in bottle before just 500 six packs were released.

A wonderful example of traditional French style Cabernet Sauvignon with our individual Australian twist which will stand the test of time, ensure it is allowed to breathe for at least 1-2 hours prior to consuming.

Viking Grand Barossa Valley Shiraz 2019

The fruit is sourced from a single vineyard in the Western Barossa Valley from the iron stone rich soils. The grapes are picked and delivered to the winery and gently worked through the de-stemmer before being transferred to an open fermenter.  The juice is pumped over daily to extract as much concentrated fruit as possible for a week period before draining and being basket pressed. The skins are then gently pressed for approximately 24 hours. After the wine has completed its malolactic ferment, it is matured in new and seasoned American oak barrels prior to bottling with minimal fining and filtration.

Monolith Vintners Monolithic Old Vine Barossa Valley Shiraz 2016

The 2016 vintage will go down as one of the finest vintages in the history of the Barossa. The vintage indicated early the supreme quality that would be produced by the dry grown, old vines that yielded the fruit we isolated for this special trail blend which was only the second in our history. Good winter rains were key as was the spring rains followed by a cooler than average summer which made for the near perfect conditions to create icon Barossa Shiraz. We hand-picked the fruit and it 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 was transferred into new oak to complete primary fermentation is completed and left in the same new French and American barrels where it spent the next 36 months with submerged bung with only one topping and sulphur addition. The wine was then blended, and the barrels were bottled without the use of filtration or fining. 

A wonderful example of big and bold Barossa Shiraz which will stand the test of time, ensure it is allowed to breathe for at least 2 hours prior to consuming.

Shanahans The Reaper Barossa Valley Shiraz 2019

Sourced from a single old vineyard in the Greenock sub region of the Barossa Valley on the Western Ridge. The Shiraz grapes were individually picked out in this vineyard for their exceptional quality just for this specific wine as the vintage conditions ensured small bunches and bunch numbers with tiny concentrated berries which I felt was perfect for this limited release and the style I wanted to achieve. The grapes were picked and delivered to the winery for crushing and were fermented in one small batch. Fermented with submerged cap in a small open top stainless-steel fermenter the skins were basket pressed and combined with the juice before being drained into barrel for 24 months maturation prior to bottling with minimal fining and filtration.