Pepperjack Barossa Valley Shiraz 2015

Pepperjack Barossa Shiraz is a blend of Shiraz parcels sourced from premium vineyards throughout the Barossa. Parcels selected for Pepperjack Barossa Shiraz have bright, rich fruit concentration with a range of flavours from red berries to rich plums and a hint of savoury notes.

The fruit is fermented for up to ten days depending on the parcel of fruit, then aged for 12 months in a mix of American and French Oak. Individual parcels of fruit are matured separately to maximise the blends complexity through a staged selection process. The resultant wine is soft and plush with lots of flavour, balance and a fine tannin structure.

The Colonial Estate Explorateur Barossa Valley Shiraz 2016

The vineyards that make up Explorateur are based in the northwestern Barossa Valley. This is a belt of land/terroir that runs from just to the northwest of Tanunda – Marananga, Greenock, Moppa, Ebenezer, and through to Stockwell, just north of Nuriootpa. Cropping levels are kept low to ensure fruit flavour is highly concentrated. The same equipment that is accorded to our more expensive wines is made available to Explorateur. Fermentation is French in approach for up to two thirds of the wine made; the rest is vinified in a more Australian way, as is the oak treatment.

Limb Single Vineyard Barossa Valley Shiraz 2016

Picking started earlier than usual when the colour and baume levels were at an optimum, then the grapes were gently crushed and fermented in my small capacity open top fermenters for 7 days with plunging twice daily. The wine was then pressed and drained off into some new and old French and American hogsheads’ for 12 months prior to bottling. This wine encapsulates Barossa Valley Shiraz the way it should be, an honest reflection of the vineyard where it was grown.

Lindsay Park Barossa Valley Shiraz 2016

The fruit for this wine was picked over 2 weeks from select blocks offering different flavour profiles ensuring a range of fruit characters and blending options. We crush, de-stem and leave on skins in open top fermenters for 7 days. A slow ferment then occurred at cool temperatures, the wine was pumped over to ensure fruit intensity. Once fermentation was completed the wine was pressed into new and old French and American barrels. The wine spent 12 months in oak maturing then under went final barrel selection prior to bottling with minimal filtration.