Viking Odins Honour Barossa Valley Shiraz 2014

This wine is sourced from an old dry grown vineyard with vines dating back to the early 1900’s from what we consider one of the Barossa Valley’s finest blocks. 2013/2014 growing season was near on perfect. 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 a further 24 months in barrels.  A careful assemblage and barrel selection is followed by minimal filtration and bottling then further aging prior to release.

A wine which has benefited already from time in the cellar although it will have a great lifespan of around another 10+ years.

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.

Limb Vineyards Home Block Barossa Valley Shiraz 2015

Fruit was picked in the late evening into the early hours of the morning then transported directly to the winery where the fruit was crushed, de-stemmed and left on skins in open top fermenters for 8-10 days. A slow ferment then occurred with temperatures ranging from 15-18C, the wine had pump-overs and hand plunging to ensure fruit intensity. Once fermentation was completed the wine was pressed into old French barrels that were re-shaved to ensure the wine received just the right amount of oak and that it did not over power the fruit. The wine spent 24 months in oak to mature until I felt the time was right to bottle. Final barrel selection ensured only the best of the best wine made it into the final blend before bottling with minimal fining or filtration.

Western Barossa Wines Barossa Valley Shiraz 2016

We hand picked a small section from block 13 rows 18-36 to created a style of wine guided by the fruit initially. We wanted a wine to last and be able to handle brand new American oak for therefore selected this small section as the fruit produced dark flavours which could withstand time and tightly grained oak. The fruit was transferred to the winery and the fruit was macerated for an extended period with seeds and stems to allow us to give a vision of the vineyard in the final wine. The wine was left in this state for 23 days and hand plunged which ensured we extracted all the colour, aromas and tannin we could. Basket pressed into barrel again allowed us to continue the hands off method and ensure fruit purity was key again this ensures longevity. The wine was not topped during its 298 days it spent in barrel then finally it received minimal filtration and fining. This wine makes no apologies for being a big bad Barossa Shiraz in every sense, brace yourself. 

Western Barossa Wines. Single Vineyard Wines. Born and Bred In The Wild West.

The Grail Of Lisa McLaren Vale Old Vines Shiraz 2017

Sourced from a small vineyard from a block aged 60 years plus. Small bunches ensured fruit purity 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 short post ferment maceration is followed by basket pressing. The wine under went malolactic fermentation in American oak and then was aged in the same oak with some skins added back to add further fruit character and ensure the fruit flavour was as intense as possible to ensure it was not over whelmed by oak but complimented by it. Bottled with minimal filtration or fining. 

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.

The Colonial Estate Exile Barossa Valley Shiraz 2015

The bulk of the vines are dry grown old vines, which are pruned severely and receive two runs of green harvesting finally producing one tonne to two tonnes per acre. Exile grapes are then hand picked and the grapes sorted. The wine is fermented in vats after extreme cold maceration. The wines have their malolactic in new French oak, and are thereafter in the same oak for 24 months prior to bottling with minimal filtration and then further aging in bottle.

The Wine Barossa Valley Marananga Shiraz 2016

Hand selected and hand picked fruit was used for this wine and it underwent fermentation in stainless steel open top fermenters, and was pumped over twice a day, the wine was pressed then transferred to new hogshead barrels where it completed its malolactic fermentation. The wine was topped regularly and racked once whilst maturing in barrel.

Songlines Estates Basket Pressed McLaren Vale Shiraz 2015

Sourced from select premium vineyards with varying ages. Each batch is treated differently to build complexity and all winemaking decisions were made at the time of harvest not predetermined to a recipe. Fermentation may be hot around 30 degrees or cool around 24 degrees, it may be in open top fermenters with piage by hand or with heading boards. Ferment may be warmed as it begins to cool or maceration on skins extended for up to 3 weeks. Wild ferments are encouraged although for parcels with higher alcohols cultured yeast is used to ensure complete fermentation. 25% of the total is fermented in barrel, giving more intense but softer rounder extraction of oak flavours and tannins. Before being put together the individual batches are matured for a minimum of 18 months in new and old French and American barrels.

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. 

A.T. Richardson Wines Chockstone Grampians Shiraz 2016

Warm summer temperatures and low yielding vines allow the Shiraz grapes to attain a full degree of ripeness and a wide range of flavours. These conditions conspire to produce an elegant and rich Chockstone Shiraz that displays a full spectrum of dark berry flavours that are balanced with our characteristic black pepper spice.

Chockstone Shiraz is known for its complex layers of flavours, nicely balanced natural acidity, and fine tannins. Picking the grapes at optimum maturity, just as we start to taste pepper spice is the key to obtaining our refined style. What follows in the cellar is long un-hurried fermentation that promotes the careful development of the wine’s restrained personality. Aging in carefully selected older American and French barrels is the final step in creating the Chockstone Shiraz.

The Colonial Estate Mungo Park Single Vineyard Old Vine Barossa Valley Shiraz 2016

Mungo Park is a single vineyard wine sourced from the famed sub region – the Moppa and near the Kalimna Vineyard, which is the mother vineyard of “Grange”. The vines themselves are up to 80-year-old and they are cropped, using green harvesting, at less than 3.5 tonne to the acre. Grapes were hand picked at dawn, it receives fermentation, like our top wines, Exile and Émigré, which is conducted in small open top fermenters, followed by malolactic fermentation and ageing in 100 per cent new French oak barrels.