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2018 Cabernet Sauvignon
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<i>* Low stock <br> <br><i>Gold Medal - Royal Adelaide Wine Show </i><br> <br>Bold and luxurious, with mulberry, blackcurrant and vanilla oak flavours<br> <br>* Vegan Friendly
<i>Gold Medal - Royal Adelaide Wine Show <br> <br>Bold and luxurious, with mulberry, blackcurrant and vanilla oak flavours</i>
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Flavours of mulberry, brambleberry and blackcurrant play wonderfully with the dusty tannins and creamy vanilla oak. <br> <br> Medium-bodied, dry wine with fruit and spice flavours dominating. <br> <br> Suitable for cellar ageing for at least 5+ years from vintage date.
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3 days of pre-ferment cold soak then 7 days of warm primary and secondary fermentation was completed on this wine. This was followed up with almost 1 month on skins before finally pressing straight to barrel. <br> <br>From here, the wine was matured in French oak barrels for 14 months to develop the complexity of the wine and to mature and balance the structural tannins in the wine.
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Bbq lamb chops with Chimichurri sauce is the perfect match for this Cabernet. <br> <br>Other great matches include steak or beef stews.
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This Cabernet is a medium-bodied, spicy wine with plenty of intrigue thanks to a flavour profile of blackcurrant, mulberry, vanilla and coffee.
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2020 Merlot
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<i>Beautifully spicy with dark berry flavours, chocolate and subtle French oak flavours</i><br> * Vegan Friendly
Medium-bodied with plums and sour cherry flavours. <br>
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Abundant flavours of chocolate, blackberry, cherry and spice. <br> <br> Medium-bodied and balanced with a long, dry finish.
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Winemaking on this wine began when we gently de-stemmed the fruit without crushing the grapes so that the seed tannins were not released into the wine. <br> <br>A short period of cold skin contact before yeast inoculation was used to extract the delicate and fragile flavours and flavour-precursors from the Merlot skins, followed by a quick 7-day ferment to capture these flavours while encouraging further development of the wine’s complexity from the ferment. <br> <br>Malolactic fermentation was completed alongside primary fermentation (yeast fermentation) for a quicker, cleaner and more efficient finish.<br> <br>After 7 days fermented on skins, the Merlot was gently pressed off and only the best portions were kept. Malo-lactic fermentation was further encouraged through warming to finish within 2 weeks after pressing so that we could capture the nuances in the wine as soon as possible. <br> <br>Only 20% new French oak (ultra-fine grain) was used, as we wish to highlight the beauty in this wine and show you how great Merlot can be when pure.
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Perfect pairing - Spaghetti Bolognese. <br> <br> Pork ribs <br> <br>Grilled Salmon <br> <br> Roast Turkey
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This Merlot is a great example of Merlot when it’s bright and fresh, and we made this wine to show you how beautiful this grape variety can be when it’s grown in a cool climate and carefully made. <br> <br>Not every red wine shows better with heavy tannins and often the subtle nuances found in Merlot can be lost with excess oak maturation, so we limited the time this wine spent in oak barrels. <br> <br> With this Merlot, think flavours of chocolate, blackberry, blueberry, vanilla and spice with a touch of black pepper.
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2020 Shiraz
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<i>A medium to full-bodied, inky black, spicy little trophy winner </i><br> * Vegan Friendly
Medium to full-bodied with plums, Black pepper, vanilla and spice flavours. <br> Previous Vintage Show Results <br> <br>Best Shiraz Trophy - Aust. Small Winemakers Wine Show 2019
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Abundant spice and black pepper flavours intertwined with fresh blackberry and plums. <br> <br>Medium-full bodied with a soft, silky mouthfeel and gentle, yet long-lasting, finish.
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Picked late in the season to obtain maximum ripeness, then fermented for 14 days in warm, open fermenters. Regular hand-plunging was employed. <br> <br>Pressed when sugar dry and put straight to oak. Complete malolactic fermentation was undertaken whilst on full lees. Matured in fine-grained French oak for 16 months, 30% of which was new.
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Champion Shiraz Trophy - Australian Small Winemakers Show 2019<br> <br>Best Shiraz Trophy - Limestone Coast Wine Show 2018<br> <br>Best Shiraz Trophy - Int. Cool Climate Wine Show 2017<br> <br>Best Red Wine - Int. Cool Climate Wine Show 2017<br> <br>Gold Medal - Royal Qld Wine Show 2017<br> <br>Gold Medal - Sydney Royal Wine Show 2017<br> <br>Gold Medal - Royal Adelaide Wine Show 2016
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A great match to pizza, steak, beef stews and tomato-based Italian dishes
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The 2020 Shiraz is a beautifully balanced, fruit and spice-driven wine. It'll pair fantastically with a wide range of foods and is very approachable upon release. Further complexity will be gained if cellared correctly for 5+ years
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2021 Chardonnay
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<i>*Low stock <br> <br>Our first "natively fermented" wine. Fresh and soft with creamy lemon curd, peach and vanilla flavours</i><br> <br>* Vegan Friendly
Delicious and complex, this Chardonnay has peach, citrus, butter cream and French oak flavours
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Soft and creamy but with a fresh zing of acidity. <br> <br> Flavours of peach, lemon and vanilla cream with a hint of coffee.
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This Chardonnay was sourced from a premium vineyard close to the winery and the fruit was harvested at sunrise. <br> <br> The grapes were pressed off very quickly to separate the juice from the skins as soon as possible and to prevent the phenolics from leeching into the juice and the resulting wine. <br> <br> "I wanted this wine to be soft and delicate so minimising the skin contact helped eliminate the undesirable extraction of phenolics from the skins and seeds, and reduced the need for me to soften the wine further before bottling.” Dan Berrigan<br> <br> The fermentation was initially completed in stainless steel vats and the fermenting wine was transferred to barrels when almost dry. <br> <br> For 8 months this Chardonnay was matured in a combination of new, 1 yr old and 2 yr old fine-grained French oak barriques whilst also receiving regular lees stirring (re-suspending the yeast that has fallen to the bottom of the tank after ferment). This helped soften the wine naturally and built the mid-palate while introducing more flavour and complexity into the wine.
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2021 Chardonnay - released Nov 2021 <br> <br> Silver medal Melbourne International Wine Challenge (2019) <br> <br> Silver medal - Sydney Royal Wine Show (2018)
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Soft and hard Cheeses <br> <br> Seafood <br> <br> Caesar salad <br> <br> Pan seared fish
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Have you ever tried a natively fermented wine? What does this even mean? <br> <br>Natively fermented wine is when the yeast that is naturally found on the grapes in the vineyard are encouraged and utilised by the winemaker to ferment the juice into wine. This can often end up with dirty, unsavoury characters in the wine if done incorrectly, however, we have used all our experience and modern technology to cleanly and successfully ferment our 2021 Chardonnay this year using only the yeast found on the grapes. <br> <br> Why did we do a native ferment? We did it because we wanted to push the boundaries a little and to bring more complexity and texture to our Chardonnay.
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2021 Gruner Veltliner
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<i>Well this is exciting, its our first wine from our newly purchased Adelaide Hills vineyard in Nairne! </i><br>
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Fresh and zesty but with creamy lemon curd, finger lime, grapefruit, white pepper and nectarine flavours.<br> <br>* Vegan Friendly
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Grown in the Adelaide Hills on our shallow, rocky soil made up of mica shist, granite and clay loam. <br> <br>This Gruner was picked in the chill of the night, then kept on skins without sulphur for approx 6 hrs to softly extract some flavour and texture from the skins. <br> <br>The fruit was then softly pressed to a stainless steel tank, where it was initially encouraged to ferment with its own native yeast until we decided to inoculate, so we could finish the ferment strongly and at much lower temperatures.<br> <br>The wine was then settled, racked and lightly filtered before bottling.<br> <br>No maturation in oak took place with this wine.
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Freshly released mid-Jan 2022
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Seafood, Thai and Vietnamese food.
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2021 Sangiovese
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<i>Our new baby! </i><br>
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Bright and fresh raspberry, tart cherry, oregano and roast tomato flavours.<br> <br>* Vegan Friendly
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Grown in the Adelaide Hills on our shallow, rocky soil made up of mica shist, granite and clay loam. <br> <br>This Sangio was picked in mid-April, then fermented on skins for 3 weeks. Fermentation was in small, open fermenters and regular hand-plunging was employed to extract the colour, flavour and tannins from the skins. <br> <br>The ferment was then softly basket pressed directly to barrel where it underwent malolactic fermentation and maturation on full lees in young, single-use French oak barrels for 7 months.<br> <br>The wine was then blended into tank and sent direct to bottle.<br>
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Freshly released mid-Jan 2022
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Pizza, Thai beef noodles, duck, steak and bbq ribs.
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2021 Sauvignon Blanc
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<i>Australia's most awarded Sauvignon Blanc in 2017</i>
A bright blend of tropical fruit flavours, freshly cut grass and zingy acidity. <br> <br>Most awarded Sauv Blanc in Australia in 2017
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A fine balance between grassiness and plenty of tropical fruit flavours with zingy acidity and a mouthwatering finish.
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Sourced from 2 different vineyards in Mt Benson, both with their own unique qualities. <br> <br> Picked early morning, de-stemmed then crushed and kept in a cold, inert drainer for 48hrs before pressing. <br> <br> Cool fermented at 11 degrees for 3wks, then bottled early to retain freshness.
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2019 - Gold Medal at the Perth Royal Wine Show <br> <br> Most awarded Sauvignon Blanc in Australia in 2017 <br> <br> *see awards page for full details
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Carbonara <br> <br> Soft Cheeses <br> <br> Thai chicken salad
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"An exciting balance between grassy herbaceous and tropical fruit and passionfruit flavours" <br> <br> "This brings an extra level of interest and complexity to the wine, while improving the wine’s ability to match with a wider variety of foods and situations." Dan Berrigan
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Gift Voucher
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