Fu Barossa Valley Shiraz 2016 Export Label

This wine is sourced from a single old vineyard from what we consider one of the finest vineyards in the Barossa Valley. 2016 was one of the standout vintages of the last decade, the ideal vintage, which gave us the benefit of perfectly, ripened fruit. The smooth flow of vintage allowed us to select specific fruit parcels and allowed us to define the wine as much in the vineyard as the winery. These grapes are brought into the winery and crushed into old vats where the fermentation is initiated by “wild” yeasts found on the grape skins. Careful extraction and short post fermentation maceration is followed by soft pressing. The wine is transferred into brand new oak barrels where the malolactic fermentation is completed before racking and maturation for 36 months in barrels where it stayed with no topping or Sulphur addition.  A careful assemblage and barrel selection are followed by minimal filtration and bottling.

A wine which will benefit immensely with time in the cellar to settle and develop. It will have a great lifespan of around 15 years plus still.

Monolith Vintners Old Vine Barossa Valley Grenache Shiraz Mataro 2014

Really good winter and early spring rains filled the soils and set the vines up well for the season. Late spring and summer were hot and dry although some cool overnight temperatures did caused some issues in some blocks. Harvest was earlier than usual but a rain event and cool weather in February caused the vintage rush to slow to a nice pace.  Despite crop levels being down overall we were exceptionally happy with the quality of fruit produced due to weather patterns the fruit was small although really full of flavour and vibrancy.The fruit was transported to the winery where it was gently de-stemmed into concrete open top fermenters. It was then carefully nurtured for 7 days on skins with pump overs occurring twice daily, varying in duration and intensity. When primary fermentation was almost complete, the wine was drained from the skins and the must is gently basket pressed for 8 hours. The wine remains in a stainless steel tank until primary fermentation is completed. It is then run directly into new French barriques where it spent the next 36 months. Once the oak and the wine had perfectly become one the wine is blended and bottled without the use of filtration or fining. 624 six packs were produced in total.

A wonderfully example of big and bold Barossa GSM which will stand the test of time, ensure it is allowed to breathe prior to consuming.

Viking Grand Barossa Valley Shiraz 2018

The fruit is sourced from a single vineyard in the Western Barossa Valley from the iron stone rich soils. The grapes are picked and delivered to the winery and gently worked through the de-stemmer before being transferred to an open fermenter.  The juice is pumped over daily to extract as much concentrated fruit as possible for a week period before draining and being basket pressed. The skins are then gently pressed for approximately 24 hours. After the wine has completed its malolactic ferment, it is matured in new and seasoned American oak barrels prior to bottling with minimal fining and filtration.

The Colonial Estate Explorateur Barossa Valley Shiraz 2018

The vineyards that make up Explorateur are based in the northwestern Barossa Valley. This is a belt of land/terroir that runs from just to the northwest of Tanunda – Marananga, Greenock, Moppa, Ebenezer, and through to Stockwell, just north of Nuriootpa. Cropping levels are kept low to ensure fruit flavour is focus. The same equipment that is accorded to our more expensive wines is made available to Explorateur. Fermentation is French in approach for up to two thirds of the wine made; the rest is vinified in a more Australian way.

Limb Single Vineyard Barossa Valley Shiraz 2018

Winter rains gave the vines a great start to the 2018 growing season. A warm and dry spring then early summer was relatively mild, resulting in good flowering and fruit set. The dry conditions continued with several heat spikes in late January and early February meaning the vines went dormant and this interrupted veraison, with the picking of some of my earlier ripening vineyards delayed until the beginning of March. Perfect, mild ripening weather followed to the end of April. Time will be the judge but i suggest 2018 has produced another stunning Barossa vintage with Shiraz my stand out variety.