Our Varietal Wines have been crafted to express single varietals and the sites that they are grown. Minimal intervention and inputs have been used in their production
This Sauvignon Blanc was sourced from a Cudlee Creek vineyard in the Adelaide Hills. The grapes were hand harvested on a cool morning in mid-March and pressed directly to old French oak puncheons and small tanks for fermentation. The wine was then aged on lees for three months before bottling.
The wine show classic Adelaide Hills Sauvignon Blanc aromas of tropical fruits, blackcurrants, spice and lifted herbaceous notes. The palate has delicate flavours of lime citrus, slate and rocket. It relies on its texture and soft acid structure rather than sugar and harsh added acid that far too many Sauvignon Blancs seem to rely on at the moment.
The perfect wine to drink around the pool with friends. Equally as suited to spicy Asian cuisine, oysters or salt and pepper squid.
This Syrah was picked from a vineyard in Forreston in the Adelaide Hills. It was picked early to create a light style. Around 40% whole bunches were included in the ferment to give added spice and lightness. The cap was gently pumped over twice daily for the duration of the wild ferment.
After an extended ferment the pomace was pressed to seasoned large format french barrels. After 9 months the wine was racked, and sent directly to bottle without fining or filtration.
Hand bottled, corked and waxed by Hugh.
Single vineyard Chardonnay hand picked from a vineyard in the Picadilly Valley. The fruit was chilled overnight and whole bunch pressed to seasoned export french oak barrels (350L). The cloudy juice then under went a natural ferment with temperature peaking at 32 degrees centigrade. After fermentation was complete the wine was sulfered to prevent malolactic fermentation.
The wine sat, undisturbed on fermentation lees for 11 months before being blended and bottled.
Super aromatic and floral, with blackberry and raspberry leaf, fleshy berries and crunchy cherries. This aromatic profile is derived from three clones: Morey St Denis clones 114 & 115 (made with 30% whole bunch) and the Australian MV6 clone (made with 80% whole bunch). Though there’s a lot of whole-bunch treatment in its production, it’s doesn’t end up being the most distinctive characteristic of the wine. What shines through is the incredible fruit characteristics snaking out of your glass and into your mouth: raspberry, cherry, cranberry, and pomegranate set off by secondary characters of charred meat and earth.