High quality Riesling is about purity of fruit expression and as such, vinification techniques remain relatively straight forward. Picked in the cool of the night from a vineyard in the Clare Valley, the grapes were crushed and pressed quickly in the winery. The juice was cold settled for 48 hours then racked, warmed and inoculated with yeast. A cold fermentation around 12-14oC went on for 14 days before the ferment was arrested at 2.5g/L residual sugar in order to help balance the natural acid. This is still considered ‘dry’. The wine was then heat and cold stabilised before being bottled early to capture the vibrant fruit character.Super pale in colour with a gorgeous nose typical of Clare Riesling. Lifted, floral and perfumed the aromatics are dominated by lemon and lime, with hints of passionfruit and citrus blossom. The bracing acidity, reminiscent of sherbet, is well balanced by the generosity of the fruit. A mouthwatering wine with lovely purity and a persistent finish that will develop beautifully over the coming years.
Handpicked in the early hours of the morning from a vineyard in the Adelaide Hills near Kuitpo Forest, the fruit was crushed and pressed to a stainless steel tank limiting oxidation and preserving freshness. Free run juice with high solids (cloudy) was transferred straight to a small tank. The wine fermented dry in 12 days at 12-16oC and did not undergo any secondary fermentation. It was left on lees for a few weeks then heat and cold stabilised before being bottled.
Pale straw in colour there is a vibrant nose of red delicious apples, quince and the exotic spices of cardamom and celery seed. Subtle flavours of crab apple and chives add a lovely element of savouriness. The palate is bright with citrus fruit and crisp pear followed by a lush, creamy texture. The zesty, natural acid offers a wonderful contrast to the nutty and spicy palate, which both contribute to the length of this beauty.
Handpicked Grenache from our Manjalda vineyard was destemmed straight to press without SO2 where it sat for 1.5 hours. The juice was then cold settled for 24 hours before a rough racking and yeasting. The ‘fluffy’ lees were included in the ferment to add some extra flavour and texture. Once dry the wine was transferred from tank into a six year old French puncheon and hogshead without sulphur. The lees were stirred regularly, and the wine underwent a natural secondary ferment. It was racked out for stabilisation and filtering and bottled in early July.
A beautiful salmon blush colour in the glass with numerous refreshing aromas springing forth - juicy strawberries and cream mix with perfumed rosewater and raspberry toffee apple. The palate is as vibrant and fresh as the bouquet with lovely hints of spice and a delightful creamy texture. There is plenty of ripe berry fruit to balance the crisp acidity and give length to this charming wine.
The Grenache was made using early, handpicked fruit on the 21st of February. 30% of the whole bunches were tipped into a 2 tonne fermenter and the rest of the fruit was destemmed, but not crushed, on top. The ferment was handled gently with plunging three to four times a day and foot trodden once dry. The grapes were pressed after 14 days on skins into old French hogsheads and puncheons. The wine remained on yeast lees and was stirred until it was racked out for filtering and bottling in September.Bright cherry red in both colour and aroma this young and lively wine is brimming with flavours of red currants, white pepper and fennel seed. The whole bunches with their stalks add some genuine interest on the palate with their fine, underlying grip. Still succulent and fruit driven with soft, juicy tannins adding a satisfying finish. Consistent in style to its predecessors this light to medium bodied wine is a delight to drink, even more so when slightly chilled.
A number of extreme weather events occurred during the growing season which, combined, led to significantly below average yields (under 2 tonnes per acre throughout McLaren Vale). An intense hailstorm in late November coincided with flowering and caused very significant damage. Around the same time, cyclonic winds also had a major impact, with sustained wind speeds of over 100km per hour over 6-8 hours damaging both canopies and bunches. From early January rainfall was negligible, with only 25mm until the end of April, so constant irrigation was required. A very compressed Vintage began on 21 February and was completed on 4 March. The fruit quality held up well, with Shiraz being particularly good.