Wines
Small Batch
Our fruit is sourced mainly in the world famous Barossa Valley, approximately an hour north of Adelaide. It is here, in the sub-region of Barossa that we pick the fruit that makes our Original shiraz.
For our Spring follows Winter Shiraz Grenache, we combine the wine made from Barossa fruit with Grenache grown in either the Barossa or from old vines in the Riverland.
Low Intervention
Our approach to winemaking is to let the fruit do the talking. We work with the best growers, pay lots of attention to getting the timing right on when to pick and in the winery we work to preserve the beauty of the fruit.
Hand-picked fruit gives us the option to include some whole bunches in the ferment - a technique that helps to provide more texture and restraint
in the final wine. We ferment naturally, allowing the wild yeasts to do their job and we gently hand plunge twice a day to avoid over-extracting the fruit.
Following the primary fermentation, we transfer to French oak for a period of 12-16 months to allow the wine to soften a little and take on some of the spice that the oak provides.
Tim Atkin MW
" A wine that tastes as good as it looks, this is made by my fellow Master of Wine, Giles Cooke (we passed in the same year), who donates all of the profits to charity. Sourced from the Ebenezer sub-region of the Barossa Valley, it's rich, but well balanced, with subtle oak, refreshing acidity, fine-grained tannins and sweet bramble and bluberry fruit. Long and refreshing with a savoury tang"
