Landhaus The Saint Barossa Valley Shiraz 2015

The grapes come from five regions within the Barossa Valley, they are Ebenezer, Greenock, Stockwell, Kalimna and Bethany. The low yielding vineyards are between 65 to 75 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 0.75 tons and 1.5 tonne to the acre. The Shiraz fruit is fermented on skins for 9 to 10 days at a cool temperature to enhance the pure berry fruit. The wine is then pressed and undergoes partial barrel fermentation. A natural malolactic fermentation is completed before the wine is racked. The wine is unfined and unfiltered.

Landhaus The Villain Barossa Valley Cabernet Malbec 2015

The Cabernet Sauvignon (50%) Malbec (50%) is sourced from old low yielding vineyards in the Barossa Valley. The yield for 2015 ‘The Villain’ was between 1.5 to 2 tonnes to the acre. Fermented in 1 and 2 tonne open fermenters, the Cabernet Sauvignon and Malbec are fermented on skins for 7 to 8 days at a cool temperature to enhance the pure berry fruit and is hand plunged 3 times daily. It completed primary and MLF in oak and then matured for 10 months in oak, matured on lees to maintain fruit profile and animation, minimal SO2. Topped up every 3 weeks. The 2015 ‘The Villain’ spent 10 months in: 2-4 Year Old French Oak.