The Colonial Estate Enchanteur Barossa Valley Rose 2017

We make our Rose predominantly from Grenache in the French process known as Saigee and make the wine as if we were making a white wine. Once the juice has been cold stabilized we start up fermentation with Champagne yeast and keep it as cool as we can for as long as the fermentation lasts. In our view the longer the better – the fruiter, the more zesty the wine. Much of this wine comes from our higher end wines as they are all saigneed, which is the process of separating an amount of juice from the skins prior to fermentation. The ratio is changed as a result concentrating the red wines.

Pepperjack Barossa Valley Shiraz 2016

Pepperjack Barossa Shiraz is a blend of Shiraz parcels sourced from premium vineyards throughout the Barossa. Parcels selected for Pepperjack Barossa Shiraz have bright, rich fruit concentration with a range of flavours from red berries to rich plums and a hint of savoury notes.

The fruit is fermented for up to ten days depending on the parcel of fruit, then aged for 12 months in a mix of American and French Oak. Individual parcels of fruit are matured separately to maximise the blends complexity through a staged selection process. The resultant wine is soft and plush with lots of flavour, balance and a fine tannin structure.