• Out of stock
    Gewürztraminer-Riesling-Pinot Noir (60:30:10) Gewürztraminer from three sites in Eden Valley Springton, Flaxman's Valley & Moculta one parcel from Adelaide Hills fermented at ambient temperature till dry on skins, aged in oak on gross lees until blended with other parcels in July. Riesling two parcels in Eden Valley both 80 y/o quartz/ loam, EV village & Springton. Pinot Noir pressed blanc d'noir straight as the Riesling to oak with gross lees. Tasting notes- pinkish colour, nose of roses, spice, lychee and tropical fruits, on the palette the texture of the SK Gewurtz and the lineal Riesling acidity leave you hanging for spice anything, think dumplings or sashimi, easily neckable without tucka. 20ppm sulfur at bottling  in September. 1800 bottles produced. 11% alc.
  • "It tastes and feels like grapes in their natural environment, allowed to follow their own trail."

    Campbell Mattinson 94 Points. The Wine Front.

    ... Three sites, Kroehn Springton Eden Valley 22 yo inc 10% Riesling co-ferment loam/quartz soil 45%. Eden Valley Village, 25 yo, quartz/loam soil 40%. Angaston heights Barossa 20 yo red clay with quartz & ironstone bed rock. Think bright deep violet colour, violets, roses and raspberry blackberry nose velvet pallet which makes you want more. Zero Sulfur   |    1200 bottles produced.    |    13% alc.

  • A co-ferment off the two varieties from two blocks in Eden Valley village on quartz based loams on quartz & granite, long maceration. Think staining crimson/violet colour, a heady nose of blackberries, liquorice, violets and roses, silk, full, elegant.
    Zero Sulfur. 400 bottles produced. 13% alc.