Fu Barossa Valley Shiraz 2016

This wine is sourced from a single old vineyard from what we consider one of the finest vineyards in the Barossa Valley. 2016 was one of the standout vintages of the last decade, the 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 where it stayed with no topping or Sulphur addition.  A careful assemblage and barrel selection are 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 still.

The Colonial Estate Exile Barossa Valley Shiraz 2017

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 2017 vintage was characterized by steady ripening of fruit and we were able to select individual blocks in the vineyard to get the very best fruit flavours with some tight ripe tannins. 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.

Hart Of The Barossa Ye Brave Limited Release Barossa Valley Shiraz 2014

Handcrafted, unfiltered and unfined. Hand-picked, basket pressed, open fermenter for 2 weeks.  Aged in French & American Oak, 25% new for 18 months

Monolith Vintners Old Vine Barossa Valley Shiraz 2017

The 2017 vintage proved to be another good Barossa vintage following on from the outstanding 2016 vintage 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. 670 six packs were produced in total.

Long Hop Mt Lofty Adelaide Hills Shiraz 2016

Whole berry ferment in five ton open top fermenters with soft pump overs and minimal hand plunging. On skins for six days, then basket pressed into young seasoned oak with ferment finishing off in barrel. Matured in French and American oak. Two rackings prior to blending and bottling.

Glen Eldon Dry Bore Barossa Shiraz 2017

The Barossa has been producing rich full-bodied Shiraz wines for over a century. Glen Eldon Dry Bore Shiraz continues this tradition. Located in the heart of the Barossa, vineyard continues to impress us with producing small yet concentrated bunches of premium Shiraz. 

Rich, fertile, sandy loam and dark bisque soils provide ideal growing opportunities for vines and with the Barossa's Mediterranean climate, warm summers and cold winters offer ideal viticultural conditions. The starting point of Glen Eldon Wines. Richard’s first ever wine made exactly as he wanted to and still the benchmark against which all the others are measured. 17 different parcels of fruit from three vineyards in completely different sub-districts of the Barossa are meticulous crafted into completely separate wines.

It is this that gives Richard the options he wants when he makes his bench blend ensuring no matter what the vintage the Dry Bore Shiraz is always an exquisite red showcasing the wonderful generous flavours for which the Barossa is world famous.

1888 O'Keefe Trail Heathcote Shiraz 2017

Pioneer Andrew O'Keefe migrated to Victoria's goldfields from Ireland, finding his fortune in unique iron railways and bridges. In 1888 O'Keefe's own locomotive pulled the very first passenger train from Sandhurst to Heathcote. The Heathcote line originally ran passenger series as well as transporting local supplies to the gold mines in Bendigo. Our wine is a tribute to the many early pioneers who built the historic railways and helped to unite Australia's many township and people.

Sourced from a single vineyard just outside the township of Heathcote bordering the O’Keefe Rail Trail. The vineyards aspect is northeast facing with a gentle sloping contour in the world renowned ancient Cambrian soils. Fruit was machine picked and de-stemmed prior to crushing and fermentation with 20% whole punch. We used a combination of new and old American and French oak to develop flavour in line with fruit concentration.

The Colonial Estate Explorateur Barossa Valley Sparkling Shiraz Nv

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 focus. This Shiraz is created from a blend of vintages, primary fermentation is in stainless steel vats followed by extended barrel fermentation on lees to build complexity and richness. The parcels were blended followed by secondary fermentation which gives the wine its sparkle.

Should be drinking well now and over the next 6 or so years.