The Colonial Estate Emigre Shiraz 2016

Sourced from two vineyards in the Northern Barossa Valley sub region – the Moppa and near the Kalimna Vineyard, which is the mother vineyard of “Grange”. The vines themselves are aged between 49 and 80 year sold and they are cropped, using green harvesting, at less than 3.0 tonne to the acre. Grapes were picked at dawn, it receives fermentation, which is conducted in small open top fermenters, followed by malolactic fermentation and ageing in 100 per cent new French oak barrels.

Normans Estate Est 1853 Vine Ancestry 2017 Shiraz

Sourced from multiple sites in South Australia from vines aged from 35 - 80 years of age. The wine was fermented in small stainless steel fermenters to retain concentrated fruit flavours. To complete the fermentation process and maturation the wine went into mostly old oak barrels with a small percentage of new oak for a period of 12 months. This enabled the use of the finely toasted oak barrels to slowly infiltrate the highly concentrated fruit flavour creating a well-balanced yet complex tannin structure.

Niche Marlborough Sauvignon Blanc 2017

Fruit was sourced from selected vineyard blocks in Marlborough. After the grapes were destemmed and transferred to the tank press where the free run juice was separated and the remaining fruit lightly pressed. The juice was then allowed to cold settle to a clear state then racked into stainless steel fermenters. The juice was the inoculated with selected yeasts to add the required complexity and aromaticity. The ferment period was 14 days while the wine was kept at between 11-14 degrees. After a short period of yeast contact the wine was racked for final blending before being bottled to capture all the tropical fruit flavours.

Make to drink upon release while the fruit flavour is at its most fresh and vibrant although will develop more complexity over the short term.

1838 Reserve McLaren Vale Chardonnay 2016

The grapes were machine picked then crushed followed by the primary alcoholic fermentation. Weekly stirring of the light lees resulted in the development of more complex and rich flavours, whilst regular tasting ensured a delicate and satisfying balance between fresh fruit and acid. The wine was filtered and stabilised before bottling.

Bare Necessities Semillon Sauvignon Blanc 2017

Fruit was sourced from select vineyards across Victoria, which stood out as producing the best quality fruit of the vintage. All fruit was machine harvested in the cool of the night or early hours of the morning to ensure the fruit was not stressed by any of the warm daytime temperatures. We crushed, chilled and fermented the juice at controlled temperatures to ensure we reflected the characters and quality of the vineyard and variety. The wine was bottled after stabilization and filtration to retain the vibrant fruit and depth of varietal flavours.

Niche Clare Valley Riesling 2017

The fruit for this wine was sourced from the Clare Valley Australia’s premier growing region for Riesling production. The 2017 vintage will become one of the best in recent times in our opinion. The fruit was machine picked at various stages in the cooler hours of the morning. After crushing, the free run juice was isolated and underwent a slow, cool fermentation before being blended and filtered for bottling.