Our Concept Wines are crafted to allow us to experiment with unique varieties and techniques.
Hand picked Montepulciano from Kersbrook. Destemmed leaving whole berries for a slow wild ferment. After a 40 day ferment the wine was gently pressed to seasoned french puncheons.
Hugh handpicked a tiny batch of 1654 clone Syrah from a vineyard in Keneton Valley. The fruit was then left as whole bunches for a wild ferment. After 25 days the bunches were pressed to a single barrel. Only 120 bottles produced.
The Wild Gruner is all about texture. Perfect handpicked bunches were crushed and destemmed. The berries then spent time on skins before gentle pressing to old french puncheons barrels. After a wild ferment the wine sat sur lie for several months before blending.
The Wild Gruner displays all the classic characters of white pepper, citrus and apple. It has a beautiful milky texture with some welcomed grip.
Nebbia in Italian translates to fog, and it is believed that Nebbiolo is named after the September and October fogs that often occur during the late harvesting period in the region. With this in mind, when this Nebbiolo from the cold, foggy Piccadilly Valley was offered to us we jumped at the opportunity.
The fruit was handpicked and then destemmed to a small open fermenter. The wine was then gently handed to enable us to produce a fragrant, bright wine. It was pumped over twice daily to keep the cap from drying out and to extract colour and tannin from the skins. After a cool, wild ferment the wine was basket pressed to a single French oak hogshead were it sat for around 18 months.
Walk the Line is more Barbaresco than Barolo in style but uniquely Adelaide Hills. Its a fragrant wine with floral, red fruit and exotic spice aromas. On the palate it has cherry, pomegranate and herbaceous notes. Typically for the variety it has a awesome tannin structure and a line of natural acidity that races across the palate.
Walk the Line is a perfect match for rare beef or lamb, game, cured meats, rich ragù and of course, truffles.
The Field Blend is a very different wine. Riesling, Sauvignon Blanc and Chardonnay were picked from a single vineyard in Echunga and then underwent a wild co-fermentation on skins for around 20 days. The wine was then pressed to barrel where it sat undisturbed to settle for 11 months before being bottled. The wine has had no additions apart from a light sulfur add. The wine may, over time form a slight haze or deposit.
The field blend has an aromatic profile that runs with honeyed notes, apricot skins, wet Italian herbs and ripe melon. It has a wildly aromatic peppery bent that tizzes the bouquet and gives the wine deeper intrigue. There are hints of feral funk and grape skin aromatics. The palate is rich, pliant and savoury with incredible length that tapers with a jag of mealiness and slashes of saline acidity
Obtenu Bois ("With wood" in French) was vinified in a style similar to the great dry Bordeaux blanc wines of France. Handpicked from a single vineyard in small town of Aldgate in the Adelaide Hills and then whole bunch pressed to seasoned French oak hogsheads. The cloudy juice was then left for a slow, wild ferment. The wine sat undisturbed on fermentation lees for around 12 months before being bottled.
Obtenu Bois is a wine of finesse, complexity, richness and length. It has aromas of white flowers, kaffir lime, grapefruit scents and a hint of gravel in the background. Lemon, guava, ginger, crushed rocks and slate wrap around the palate. The wine has a fine texture, savoury mouth feel and lazer-like acidity.
Obtenu Bois is a wine that can act as aperitif or pair perfectly with creamy pasta and risottos or simply pan fried whitefish or scallops.