Fu Barossa Valley Shiraz 2010

This wine is sourced from a single old vine vineyard from what we consider one of the Barossa Valley’s finest growers. 2010 was one of the standout vintages of the last decade. An 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. A careful assemblage and barrel selection is 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.

Fu Barossa Valley Shiraz 2014

This wine is sourced from a single old vine vineyard from what we consider one of the Barossa Valley’s finest growers. 2014 was another standout vintage despite challenging conditions. It gave us the benefit of perfectly, ripened fruit as we picked on berry flavour ripeness prior to a large rain event. 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. A careful assemblage and barrel selection is followed by minimal filtration and bottling.

Olssen of Watervale The Olssen Six Clare Valley 2015

Carefully selected parcels of fruit were selected from the Watervale region in the Clare Valley. We picked in the evening in and decided to macerate over night and crush the fruit early the next morning. The wine was fermented in older French barrels, and left to age in oak before we selected only the best barrels of the vintage for inclusion in the final six blend then the wine was blended and bottled with minimal fining or filtration.

Ladbroke Grove Coonawarra Killian Vineyard Cabernet Sauvignon 2010

Established in 1982, Ladbroke Grove Wines remains a family owned business producing premium Coonawarra wines in limited quantities. 

This is a classic full flavoured Coonawarra Cabernet Sauvignon with fruit sourced from our 'Killian Vineyard' centrally located in Coonwarra. The mature cabernet block is narrow-row planted, producing lower yields of intense ripe fruit.

Lou Miranda Estate Barossa Valley Cabernet Sauvignon 2014

Making wine has been a passion that has passed through three generations of Miranda’s. We are proud to introduce the family’s premium ‘old vine’ wines. These wines are a reflection of our love and dedication to wine, food and family. 

The grapes for this wine are grown on the Estate vineyards in the Barossa Valley. Single wire trellising, low cropping level and an ideal ripening season allowed the grapes to mature to their optimum ripeness. Oak matured for 26 months. Fermented at 25 - 28c, twice daily rack and returns into open vats increases the oxygen contact during fermentation. Optimum skin contact defines the soft tannins and gives structure on the palate.

The 2014 vintage provided elegant wines with structure and balance. Low yields and even vineyard ripening provided nice flavour and balanced tannins. This complex wine makes an impressive companion for lamb roast or rich stews.

Monolith Vintners Old Vine Barossa Valley Shiraz 2015

The 2015 vintage proved to be another good Barossa vintage following on from the 2012, 2013 and 2014 years which although had challenges provided excellent varietal flavours. The dry grown, old vines that yielded this fruit managed to produce wonderful fruit despite small volumes. We hand picked the fruit from a single block with vines aged up to 90 years. 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 and old American and French hogsheads where it spent the next 24 months. Once the oak and the wine had perfectly become one the wine is blended and bottled without the use of filtration or fining. 

Re Serve McLaren Vale Shiraz 2016

The finest Shiraz parcels from McLaren Vale were selected for this epic wine. The soil is Bay of Biscay clay over limestone, which is generally considered tough growing conditions although when done correctly this type of soil can produce what is some of the very best Shiraz in the country. Hand picked, classically fermented with extended time on skins to draw out as much colour and fruit as humanly possible. The wine was aged in new American oak for an extended period prior to final blending and bottling with minimal filtration.

The Grail Of Lisa McLaren Vale Old Vines Shiraz 2016

Sourced from a small vineyard from a block aged 60 years plus. Small bunches ensured fruit fruity and intensity, which is a key requirement for this wine. The fruit is picked and crushed into old vats where fermentation began via the addition of wild yeasts found on grape skins. Careful extraction and a short post ferment maceration is followed by basket pressing. The wine under went malolactic fermentation in brand new American oak and then was aged in the same oak with some skins added back to add further character and ensure the fruit flavour was as intense as possible due to maturation in brand new oak for a 12 month period. Bottled with minimal filtration or fining this is hedonists delight.

Evil Incarnate Cabernet Sauvignon 2016

Select parcels of fruit were selected due to their intense fruit flavour and then were picked, transported to winery, crushed immediately. The skin and juice mix is allowed to warm naturally over several days after which it begins fermentation. Fermentation is held cool which helps to retain bright primary fruit characters in the wine. Following ferment, the wines are carefully pressed, separating them from the skins. The wine is then run down to oak barrels for maturation, before being blended, filtered and then finally bottled.

Elmslie Tamar Valley Tasmanian Pinot Noir 2011

Established in 1972, Elmslie is one of the oldest vineyards on the western side of the Tamar Valley. Positioned high above the Tamar River, the view from the vineyard slopes is magnificent. From 1974 to 1977, 1.5 hectares of Pinot Noir and Cabernet Sauvignon were planted. These mature vines are still producing quality fruit and, together with more recent plantings of Pinot Noir, Sauvignon Blanc, Chardonnay and Shiraz, the vineyard covers an area of over 4 hectares. Elmslie is a family owned and operated boutique vineyard and winery consistently producing premium, award winning, cool climate wines. Our vines are hand pruned and picked with the fruit virtually going from the vine to the bottle, as it does not need to leave the property. We're keen to share our wines with others as they have very unique, 'fruit bomb' characteristics synonymous with the Tamar Valley region in Tasmania.