Fu Barossa Valley Shiraz 2010

This wine is sourced from a single old vine vineyard from what we consider one of the Barossa Valley’s finest growers. 2010 was one of the standout vintages of the last decade. An ideal vintage, which gave us the benefit of perfectly, ripened fruit. The smooth flow of vintage allowed us to select specific fruit parcels and allowed us to define the wine as much in the vineyard as the winery. These grapes are brought into the winery, and crushed into old vats where the fermentation is initiated by “wild” yeasts found on the grape skins. Careful extraction and short post fermentation maceration is followed by soft pressing. The wine is transferred into brand new oak barrels where the malolactic fermentation is completed before racking and maturation for 36 months in barrels. A careful assemblage and barrel selection is followed by minimal filtration and bottling.

A wine which will benefit immensely with time in the cellar to settle and develop. It will have a great lifespan of around 15 years plus.

Olssen of Watervale The Olssen Six Clare Valley 2015

Carefully selected parcels of fruit were selected from the Watervale region in the Clare Valley. We picked in the evening in and decided to macerate over night and crush the fruit early the next morning. The wine was fermented in older French barrels, and left to age in oak before we selected only the best barrels of the vintage for inclusion in the final six blend then the wine was blended and bottled with minimal fining or filtration.

Evil Incarnate Cabernet Sauvignon 2016

Select parcels of fruit were selected due to their intense fruit flavour and then were picked, transported to winery, crushed immediately. 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 maturation, before being blended, filtered and then finally bottled.

Re Serve McLaren Vale Shiraz 2016

The finest Shiraz parcels from McLaren Vale were selected for this epic wine. The soil is Bay of Biscay clay over limestone, which is generally considered tough growing conditions although when done correctly this type of soil can produce what is some of the very best Shiraz in the country. Hand picked, classically fermented with extended time on skins to draw out as much colour and fruit as humanly possible. The wine was aged in new American oak for an extended period prior to final blending and bottling with minimal filtration.

Western Barossa Wines Barossa Valley Shiraz 2016

We hand picked a small section from block 13 rows 18-36 to created a style of wine guided by the fruit initially. We wanted a wine to last and be able to handle brand new American oak for therefore selected this small section as the fruit produced dark flavours which could withstand time and tightly grained oak. The fruit was transferred to the winery and the fruit was macerated for an extended period with seeds and stems to allow us to give a vision of the vineyard in the final wine. The wine was left in this state for 23 days and hand plunged which ensured we extracted all the colour, aromas and tannin we could. Basket pressed into barrel again allowed us to continue the hands off method and ensure fruit purity was key again this ensures longevity. The wine was not topped during its 298 days it spent in barrel then finally it received minimal filtration and fining. This wine makes no apologies for being a big bad Barossa Shiraz in every sense, brace yourself. 

Western Barossa Wines. Single Vineyard Wines. Born and Bred In The Wild West.

The Grail Of Lisa McLaren Vale Old Vines Shiraz 2016

Sourced from a small vineyard from a block aged 60 years plus. Small bunches ensured fruit fruity and intensity, which is a key requirement for this wine. The fruit is picked and crushed into old vats where fermentation began via the addition of wild yeasts found on grape skins. Careful extraction and a short post ferment maceration is followed by basket pressing. The wine under went malolactic fermentation in brand new American oak and then was aged in the same oak with some skins added back to add further character and ensure the fruit flavour was as intense as possible due to maturation in brand new oak for a 12 month period. Bottled with minimal filtration or fining this is hedonists delight.

The Colonial Estate Explorateur Barossa Valley Shiraz 2016

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 highly concentrated. 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, as is the oak treatment.