De Bortoli Regional Classic Barossa Valley Shiraz 2012

2012 provided an excellent growing season with a warmer spring encouraging healthy wines and the prospect of an early harvest. A mild and even season with cooler than average maximum temperatures during summer along with slightly lower yields resulted in densely coloured reds with wonderful varietal expression.  Fruit was selected from two vineyards to produce this wine, one in the foothills near Lyndoch where it is slightly cooler and the other in the floor of the valley to offer two slightly different styles adding to the nuances of this wine. Fruit was crushed into small fermenters and cold soaked for 36-48 hours to enrich the flavour and colour extraction from the fruit and then inoculated and allowed to warm up and ferment at 22 - 25°C for an 7-10 days.

Tanunda Hill Reserve Barossa Valley Cabernet Merlot 2014

The 2014 season was generally warm which allowed the grapes to ripen and develop strong flavours. A soft and smooth Barossa Cabernet (75%) and Merlot (25%) blended classically with some extended skin contact to soften the palate. This wine matured in older American oak barrels for 15 months to allow the fruit aromas to develop and the tannins to naturally soften.

Domain Barossa Valley Cabernet Sauvignon 2014

Domain Barossa Fine Wines is owned by the Riethmuller Family. Todd Riethmuller, the winemaker, has worked at various wineries before making the decision to produce his own quality wines. Domain Barossa commenced production in 2002.

Limb Vineyards Reserve Barossa Valley Shiraz 2013

2013 was a high quality, very low yielding vintage for my vineyards once again - similar in structure and style to the 2010 vintage wines I made. The winter leading into vintage 2013 was dry, the further lack of rain in October/November dropped yields by up to 50% across all my vineyards. The fruit was crushed, de-stemmed and left on skins in open top fermenters for 8-10 days. A slow ferment then occurred with temperatures ranging from 15- 18C, the wine had open pump-overs and hand plunging to ensure fruit intensity. Once fermentation was completed the wine was pressed into old French barrels that were re-shaved just for this wine. The wine spent 24 months in oak to mature until I felt the time was right to bottle. Final barrel selection ensured only the best of the best wine made it into the final blend before bottling with minimal fining or filtration.

The Colonial Estate Alexander Laing Barossa Grenache 2012

Alexander Laing is sourced from a single vineyard in the Eden Valley sub region of the Barossa. The Grenache from Alexander Laing vineyard manifests itself as small berries on small bunches that are packed with flavour. That, coupled with 150-year-old vines that have already proved their provenance, gives us a perfect base. At dawn, the grapes are handpicked then destemmed. Fermentation, like our top wines, Exile and Émigré, is conducted in oak vats, followed by maloactic fermentation and ageing in new French oak barrels.