BPE Vineyards Lake Petit Shiraz 2015

The name Lake Petit derives from the first joint French / Australian winemaking partnership that led to the creation of the BPE vineyards in Victoria.

Cats Eyes Langhorne Creek Shiraz 2016

In the winery the grapes were vinified using a combination of fermentation techniques and French oak to build structure; this has produced a wine which exhibits layered complexity, spiciness, great depth of fruit and good oak integration.

Langhorne Creek is one of the best-kept viticultural secrets and is one of Australia’s oldest and most significant wine regions. The area was founded on the broad flood plain influenced by the local Bremer and Angas Rivers and enjoys cooling breezes from Lake Alexandrina. Wines from Langhorne Creek have received many accolades, but the region was really put on the map by Wolf Blass achieving three successive Jimmy Watson trophies in 1973, 1974 and 1975. Since then the region has gone from strength to strength and is highly regarded, by those in the know! Shiraz is a variety which does particularly well in the region, so we sourced premium grapes from selected vineyards across Langhorne Creek, to produce this stylish fruit driven Shiraz.

Limb Single Vineyard Barossa Valley Shiraz 2016

Picking started earlier than usual when the colour and baume levels were at an optimum, then the grapes were gently crushed and fermented in my small capacity open top fermenters for 7 days with plunging twice daily. The wine was then pressed and drained off into some new and old French and American hogsheads’ for 12 months prior to bottling. This wine encapsulates Barossa Valley Shiraz the way it should be, an honest reflection of the vineyard where it was grown.

Old Mundulla Vineyard Limestone Coast Shiraz 2017

Carefully selected grapes from the Limestone Coast, gently pressed and slowly fermented, aged with American oak for 7 months to allow the fruit aromas to develop and tannins to naturally soften.

Niche Shiraz 2017

The fruit was picked in the cool of night then fermented on skins in static potters and rotary fermenters for a period of six days to retain as much of the luscious natural fruit flavour as possible. Warm temperatures at the early stages of fermentation along with three days of post ferment maceration helped develop soft, round, fleshy fruit and tannins while helping to build structure. Following the pressing process, clarification and final blending the fruit was matured with select parcels having contact with old French oak.