Lou Miranda Estate Old Vine Barossa Valley Grenache 2015

The fruit is carefully selected and hand-picked from Old Barossa Valley vines, and typify the generous varietal characters of the Barossa. Only small open fermenters and gentle handling of the fruit are used to process the grapes to ensure quality from vine to bottle. The best seasoned oak is used to preserve primary fruit flavour. A small portion is un-oaked to enhance vibrancy.

The Colonial Estate Emigre Red Blend 2015

Émigré from the outstanding 2015 vintage is made up of 3 varieties and although usually a Grenache, Shiraz, Mataro dominant blend only four previous vintages have had this majority make up although we feel it is the best. Sourced from an array of vineyards across the Barossa from 4 main vineyards – two in cool climates, Greenock and Eden Valley, and the other two from the northern Barossa Valley. Like Exile the vines are pruned severely and receive two runs of green harvesting producing less than 3 tonne to the acre. Émigré grapes are then hand picked and transferred to the winery. The wine receives extreme cold maceration and in a first we cofermented the different varieties to ensure complete integration, which has worked amazingly. Malolactic ferment occurred in new French oak, and thereafter in the same oak the wine spent an extended time aging and further developing as one singular wine despite being 3 varieties.

The Grail Of Lisa McLaren Vale Old Vines Shiraz 2013

This wine came from a single old vine vineyard in McLaren Vale. 2013 was a vintage we will remember for wonderful fruit bunches which produced highly concentrated fruit flavours. We select specific fruit parcels and defined 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 basket pressing. The wine is transferred into new oak barrels where the malolactic fermentation is completed before racking and maturation for 18 months in barrels. We bottle with minimal use of filtration or fining ensuring the true character of the fruit shines above all else.  A wine which will benefit immensely with time in the cellar to settle and develop. It will have a great lifespan of around 10 years plus.

Landhaus The Sinner Barossa Valley GSM 2015

The fruit for the Grenache, Mourvédre and Shiraz is fermented separately on skins for 7 to 10 days at a cool temperature to enhance the pure berry fruit. The wine is then blended in tank and gently persuaded through natural malolactic fermentation and bottled unfined and unfiltered. The grapes come from five regions within the Barossa Valley, they are Ebenezer, Kalimna, Koonunga Hill, Moppa and Bethany. The low yielding vineyards are between 65 to 110 years old. The soils are mainly red/brown earth over dark red with a separating layer of chalky limestone. The yields for the 2015 were between 1.5 tons to 2 tonne to the acre. The 2015 Sinner is Oak free.

Olssens of Watervale The Second Six 2013

Fruit was harvested at night and early in the morning then taken directly to the winery to be de-stemmed. The must was then transferred to a static fermenter where warm controlled fermentation was carried out. Post fermentation the wine was transferred into barrel for malolactic fermentation. The wines were racked after MLF and returned to oak for 12 months maturation before final blending and barrel selection for the second six. This Premium dry red blend is made up of 60% Clare Merlot & 40% Clare Shiraz.

Songlines Estates Basket Pressed McLaren Vale Shiraz 2013

Grapes were sourced from the stand out vineyards of the vintage in this case it was a single vineyards situated in the McLaren Vale foothills which feature vines up to and including some which are up to 100 years of age. Hand picked fruit; delivered in cooled transport to the winery where all fruit is sorted bunch by bunch with only the selection of the best cleanest fruit. Each parcel picked at the optimum time was processed separately and each was treated as seen fit by the winemaker. Cold maceration at around 5 degrees for between 4 and 6 days preceded a gentle warming. Fermentation with indigenous yeast to start and finished with selected saccharomyces, involves daily pigeage. The skins are basket pressed into French and American oak hogheads for maturation. The final assemblage is made just prior to bottling, with minimal fining and filtration.  A wine which will benefit immensely with time in the cellar tosettle and develop. It will have a great lifespan of around 10 years plus.