Monolith Vintners Monolithic Old Vine Barossa Valley Shiraz 2017

The 2017 vintage will go down as one of the finest vintages in the history of the Barossa. The vintage indicated early the supreme quality that would be produced by the dry grown, old vines that yielded the fruit we isolated for this special trail blend which was only the second in our history. Good winter rains were key as was the spring rains followed by a cooler than average summer which made for the near perfect conditions to create icon Barossa Shiraz. We hand-picked the fruit and it 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 was transferred into new oak to complete primary fermentation is completed and left in the same new French and American barrels where it spent the next 36 months with submerged bung with only one topping and sulphur addition. The wine was then blended, and the barrels were bottled without the use of filtration or fining. 

A wonderful example of big and bold Barossa Shiraz which will stand the test of time, ensure it is allowed to breathe for at least 2 hours prior to consuming.

The Colonial Estate Richard Lander Old Vine Barossa Valley Shiraz 2021

Sourced from two vineyards in the Northern Barossa Valley sub region – the Moppa and near the Kalimna Vineyard, which is the mother vineyard of “Grange”. The vines themselves are aged between 49 and 100 years old and they are cropped, using green harvesting, at less than 3.0 tonne to the acre. Grapes were picked at dawn, it receives fermentation, which is conducted in small open top fermenters, followed by malolactic fermentation and ageing in French oak barrels.

Viking Grand Barossa Valley GSM 2020

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.

Striking Red Central Otago Pinot Noir 2019

This vibrant fruit driven Central Otago Pinot Noir is crafted from grapes grown on the glacial terraces in the Upper Clutha Valley  of Central Otago, one of the southernmost winegrowing regions in the world. The vines are intensively managed by hand to achieve perfectly ripe fruit for winemaking. All grapes are carefully harvested by hand with only the best fruit going to the winery.

Normans Chais Clarendon McLaren Vale Cabernet Sauvignon 2021

Hand picked then fermented in small stainless steel fermentors to maintain strong fruit flavor from skins. The wine then went into American and French oak barrels for the remainder of ferment where it spent an extended period of time to allow full flavor development and fruit and oak to balance and compliment each other.

The Colonial Estate Richard Lander Old Vine Barossa Valley Shiraz 2021

Sourced from two vineyards in the Northern Barossa Valley sub region – the Moppa and near the Kalimna Vineyard, which is the mother vineyard of “Grange”. The vines themselves are aged between 49 and 100 years old and they are cropped, using green harvesting, at less than 3.0 tonne to the acre. Grapes were picked at dawn, it receives fermentation, which is conducted in small open top fermenters, followed by malolactic fermentation and ageing in French oak barrels.

Amakira Epicurus The Philosophy Barossa Valley Shiraz 2020

The ancient Greek philosopher Epicurus taught a way of living based on the belief that simple pleasures are the key to a  tranquil and happy life; a philosophy that stills rings true today.