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.

Empereur AOC Bordeaux Rouge 2015

Done separately by vines and thermo-regulated. Maceration of the grape skins in the juice continues a few days after the end of the alcoholic fermentation at an elevated temperature about 35°C.  This treatment enriches the wine structure by increasing the extraction of tannins contained in the skin. 

Blend - Merlot 50% & Cabernet Sauvignon 50% 

The Wine Barossa Valley Marananga Shiraz 2014

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 not topped for 12 months with just one racking at the 12-month stage to allow increased oxygen contact. The total maturation in oak was for 24 months.

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.

Songlines Estates Adelaide Hills Pinot Noir 2016

The 2015/16 growing season was a near perfect one - a little dry, with a slightly larger than average crop. This was helped out by a healthy dose of rainfall in February as the grapes reached maturity and ensured that the grapes were of excellent quality. We sourced fruit from a single vineyard which we felt was 2016’s standout Pinot Noir crop then whole bunch fermentation took place in a small open top fermenter.After fermentation and maceration the wine was racked into 1-3 year old French barriques. After natural malolactic fermentation, the wines were matured for a period of 9 months before final barrel selection, blending and bottling.

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.

The Colonial Estate Exile Barossa Valley Shiraz 2014

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.

Evil Incarnate Shiraz 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.