The Colonial Estate Exile Barossa Valley Shiraz 2013

After the stunning 2012 vintage we were blessed with a second consecutive vintage of excellent quality fruit despite difficult conditions, which kept yields well below average. Early frost kept bud numbers low and as a result reduced the volume of fruit produced, the low crop and one of the driest and quickest vintages on record as a result of a late dry winter and spring which lead into the usual warm dry summer ripening period. The bulk of the fruit was sourced from an old vineyard in Marananga, which is dry grown and includes a block of vines over 100 years in age. The vines that make up Exile were pruned severely and received a run of green harvesting finally producing just one and a half tonne to the acre on average. The fruit was basket pressed and fermented in small 1 and 2 tonne fermenters, it was hand plunged three times daily, the wine was matured on lees to maintain the fruit profile and matured in Hogheads barrels for 24 months prior to being bottled with minimal filtration. 

Sieur d'Arques Cremant De Limoux Brut 

Blend 70 Chardonnay 20 Chenin 10 Mauzac. Exclusively hand-picked of selective grapes. First fermentation in vats with temperature control to develop the palette of aromas, then 2nd fermentation the prise de mousse takes place slowly in the bottle. Ageing on laths during a minimum of 15 months.

Conquest Marlborough Sauvignon Blanc 2014

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 medium term.

Conquest Coonawarra Cabernet Sauvignon 2014 ($20)

Select parcels of fruit were sourced from the iconic terra rossa soils of Coonawarra for this wine. We picked the fruit at optimum ripeness in the cool of the night in order to retain the fruits natural acidity and of course the regional flavours and aromatics that the Coonawarra is world famous for. The wine was transferred to the winery where it was hand reared with extended time on skins. Hand plunging, cool preferment maceration and the use of select yeast, coupled with long post ferment maceration on skins followed the traditional techniques more often used in French winemaking. The wine was aged in new and old oak then select barrels were chosen for the final blend prior to bottling.

The Colonial Estate Emissaire Eden Valley Riesling 2015

Grapes were harvested at optimum flavour and acid balance the ripening of the grapes was monitored with regular berry tasting by winemaker and grower. The fruit was harvested in the cool of the night and rapidly transported to the winery. After crushing and must chilling, the free run juice was drained and clarified with minimum skin contact. This juice was then cool fermented between 12 – 15C with selected yeast to enhance the delicate Riesling flavours. The wine was bottled young to retain as much fruit flavour as possible. A fantastic example of Riesling that will age well for at least 5 years and over time age will enable the develop some ily character.

The Colonial Estate Eden Valley Exodus Chardonnay 2014

Hand picked from a single vineyard located on the outskirts of Angaston in Eden Valley. The wine was crushed and de-stemmed prior to the pressing process; French oak barriques were used for fermentation. The ferment was slow and cool with several weeks of lees contact post ferment. Incredible small batch winemaking at its best with only 300 dozen bottles after minimal filtration.