Luchador Tremblor Langhorne Creek Shiraz 2015

Select parcels of fruit were sourced from a single vineyard in the Langhorne Creek region of South Australia. We picked the fruit in the cool of the night in order to retain the fruits natural acidity and of course the regional flavours and aromatics that the Langhorne Creek region is famous for. The wine was transferred to the winery where it was hand reared with extended time on skins. The wine was crushed into open top fermenters where fermentation was initiated by wild yeasts found on the grape skins. Careful extraction and short post fermentation maceration is followed by pressing. The resultant wine is then transferred into oak where maloactic fermentation is completed before racking and maturation. The wine was aged in oak then select barrels were chosen for the final blend prior to bottling. 

Luchador El Diamante Clare Valley Riesling 2015

Select parcels of fruit were sourced from the iconic Riesling producing region of the Clare Valley for this wine. The fruit was machine picked during the cool early hours of the morning. The fruit was then rapidly transported to the winery and immediately crushed, chilled and pressed. It is then allowed to settle before being racked off of juice lees, warmed and inoculated with selected dried wine yeasts. Fermentation occurred in stainless steel tanks of various sizes. The finished parcels are carefully assessed, with only the finest chosen for the final blend prior to bottling. 

Luchador Inferno Coonawarra Cabernet Sauvignon 2015

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 techniquesmore often used in French winemaking. The wine was aged in French oak then select barrels were chosen for the final blend prior to bottling.