Normans 1853 Museum Release South Australia Cabernet Sauvignon 2013

The grapes were hand picked in small parcels and kept separate to ensure the best possible flavours were extracted from each parcel. The grapes were fermented in small open top fermenters and hand plunged daily. Once pressed the individual batches were left to mature in a combination of old and new French oak hogsheads. The best barrels were isolated from the rest of the blend for our Chais Clarendon release to be used for our Museum Release Series and spent up to 4 years in barrel before being bottled and aged further before release. 

Normans 1853 Museum Release South Australia Shiraz 2013

The grapes were hand picked in small parcels and kept separate to ensure the best possible flavours were extracted from each parcel. The grapes were fermented in small open top fermenters and hand plunged daily. Once pressed the individual batches were left to mature in a combination of old and new French oak hogsheads. The best barrels were isolated from the rest of the blend for our Chais Clarendon release to be used for our Museum Release Series and spent up to 4 years in barrel before being bottled and aged further before release. 

Normans Bin C108 Adelaide Hills Sauvignon Blanc 2020

Select parcels of fruit were sourced from a single vineyard in the cool climate region of the Adelaide Hills. The fruit was picked during the cool early hours of the morning this enabled us to select only the best fruit from the vineyard from this tough vintage. The fruit was then rapidly transported to the winery and immediately crushed, chilled and pressed, where the free run juice and pressings were separated. The juice is cold settled for 3-4 days, racked off solids and then fermented in stainless steel tanks. Post fermentation individual batches are blended to style then the finished parcels are carefully assessed, with only the finest chosen for the final blend prior to bottling.

Normans Old Vine Barossa Valley Shiraz 2018

The wine was fermented in small stainless steel fermentors to retain concentrated fruit flavours. To complete the fermentation process and maturation the wine went into mostly old oak barrels with a small percentage of new oak for a period of 12 months. This enabled the oak flavour from the barrels to slowly infiltrate the highly concentrated fruit flavour creating a well balanced yet complex tannin structure. Another stunning Barossa vintage with lower yields but high-quality fruit ensuring it was our selected location for this year’s release.

Normans Holbrooks Road Merlot 2019

The fruit was picked in the cool of night then fermented on skins in static potters and rotary fermenters for a period of seven days to retain as much of the luscious natural fruit flavour as possible. Warm temperatures at the early stages of fermentation along with three days of post ferment maceration helped develop soft fleshy fruit and tannins while helping build structure. Following the pressing process, clarification and final blending the fruit was matured with select parcels having oak maturation. Great to drink now, but will mature and develop complexity over the short to medium term.