• Winemaking Notes

    70% Semillon, 20% Riesling, 10% Chardonnay

    Fruit is directly pressed to tank for fermentation then blended and matured on lees for six months prior to bottling.

    Tasting Note

    The nose is full of citrus peel with hints of white blossoms, frangipani, and jasmine with a slight nuttiness of cashews. The palate is clean and bright with lots of citrus layers and natural acidity. Salty and herbaceous notes round out this thirst-quenching blend.

  • Winemaking Notes

    100% Riesling

    Handpicked, whole bunch, pressed to stainless steel for fermentation then moved to seasoned French oak for six months before bottling.

    Tasting Note

    The nose is profound and carries a good amount of weight and complexity with green apple, lime, and herbs. Lemon pith and juicy lime with a lovely minerality and punchy acidity. Crisp with a nice long length that leaves you wanting more.

  • Winemaking

    Single site vineyard Springton, Eden Valley vine age 30 years. Whole bunch pressed with a with a portion of light skin contact basket pressed to second fill and seasoned French barrels. Barrel fermented at ambient cellar temperature followed by malo then  ageing on lees sans sulfur with light lees work to build texture and palet weight. Blended and bottled with minimal sulfur in October 2023.

    Tasting Note

    Whole bunch with a little skin contact pressed direct to ferment in seasoned and second fill oak  aged on lees with gentle lees stirring to build texture. Cashews, lemon curd and rising bread on the nose with lovely line of fine tannin, minerality and natural acidity on the pallet.  
    Single site vineyard Springton, Eden Valley vine age 30 years. 
    Whole bunch pressed with a with a portion of light skin contact basket pressed to second fill and seasoned French barrels. Barrel fermented at ambient cellar temperature followed by malo then  ageing on lees sans sulfur with light lees work to build texture and palet weight. Blended and bottled with minimal sulfur in October 2023.
  • Winemaking Notes

    66% Semillon, 34% Chardonnay

    Both varieties were crushed to open fermenters and left on skins for three days before pressing straight to seasoned and new French oak for eleven months.

    Tasting Note

    Pale straw colour, citrus, and white blossom on the nose. Frangipani and citrus blossom, mineral talc with a citrus pithy feel and some nuttiness. Medium acid structure with a fine tannin line. Excellent length. Highly drinkable and very complex with much Chardonnay style drive.

  • Winemaking Notes

    50% Gewurztraminer, 50% Riesling

    Both varieties were crushed to open fermenters and left on skins for three days before pressing straight to seasoned and new French oak for eleven months.

    Tasting Note

    Pale straw, totally opulent aromatics of lime, pineapple, and spice. Notes of ginger, pink grapefruit and cardamon. Stone fruit on the pallet with pineapple, lime, and orange. Perfect balance between the opulence of Gewurztraminer and Riesling. Acid and backbone are backed up with natural skin phenolics.

  • Winemaking Notes

    40% Gewurtztraminer destemed over 40% whole bunch Pinot Noir - macerated for four days before… Gently pressing to ferment & settle in tank. I then  judiciously blended in small parts of Mourvèdre, Grenache, Tempranillo, Semillion & Syrah.

    Tasting Note

    A light red, whole bunch Pinot & Gewürztraminer co-fermented then pressed to finish in tank and aged on lees. A little Mourvèdre, Grenache and Syrah were back blended to lift the colour, tannin and spice profile. Light and lyith with colour of a light red rose, cranberries and spices on the nose with a fine line of tannin that brings you back for more, crunchy acid best drunk cold.
  • Winemaking

    Syrah Cabernet 60:40 two sites in Springton, Eden Valley average vine age forty years. Syrah 50% whole bunch Cabernet destemed. Fermented separately in small open top fermenters gently plunged by hand for 8 - 10 days at ambient cellar temperature before basket pressing to new, second and third fill French oak to finish ferment followed by malo and then ageing on lees with sans sulfur until the following winter. Blended and sulphured in July bottled in October 2023.

    Tasting Note

    Syrah Cabernet  60:40. New world - new millennium claret. Deep alluring colour. Lifted, blackcurrant, black plum, bramble, pepper and clove on the nose. Medium bodied, juicy and balanced, black and blue fruits juicy so drinkable.

  • Winemaking

    Single site vineyard Springton, Eden Valley vine age 30 years. Whole bunch and destemed fruit  fermented in a open top fermenter for nine days with gentle hand plunging before being basket pressed into large formate seasoned French oak. After completing malo it matured sans sulfur on malo lees for eighteen months before bottling with minimal sulfur.
  • Winemaking

    Eden Valley, Spington 1960's plantings and Angaston 1980's planting co - fermented with a percent of Viognier and Roussane. Whole bunch and de - stemmed fruit fermented in a single open fermenter. Basket pressed to at two beume' to a new six hundred litre L'Hermitage Troconais and second fill five hundred litre Radoux pungeon. Aged on lees sans sulfur for eighteen months before bottling with minimal sulfur.
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