$27.00
Vineyard: The Rabbit adorning this wine label - The Angry Rabbit, a priceless work of art painted on a coffee cup in 2005 by the grandson of Trevor & Faye March from Heathvale Vineyards. For over a decade, the artwork has featured on the label of this wine, a take on the classic Australian red wine blend with a twist; Cabernet Sauvignon, Shiraz and 5% Sagrantino. Sagrantino is a traditional wine grape grown in the Montefalco region in the central Italian region of Umbria where it is known for structured, tannic wines abundant with colour and aromatics.
Season: Spring was dry and led into a very mild, dry summer with no disease preasure, resulting in fruit with high natural acidity, and incredible intensity. January started with dry, hot and windy weather until relief came with 60-75mm of rain and a record-breaking coolest January in 11 years. The rain was perfectly timed for the old dry-grown vineyard, with the mild weather that followed from February through to April providing a fairy tale vintage.
Winemaking: Hand pricked, pressed with whole bunch fermentation to extract a deep rich red colour. Aged in seasoned French oak.
Appearance: Red/purple in the glass with aromas of juicy plum, wild cherry and summer berry fruits with fragrant high tones of cranberry and mulberry.
Aroma/Bouquet: A vibrant, intense nose full of ripe blue berry fruits, chocolate mint, licorice and violets with hints of French oak.
Palate: The wine is perfumed, elegant and generous on the palate. Fruits of violets, cherries, blueberries, dark chocolate with notes of musk intensifying to a hugging finish.
Food Pairing: Cassule, Rabbit Terrine with red wine jus or Italian Tuscan cuisine to compliment the Sagrantino wine grape heritage
Alcohol: 14.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 15+ years
Winemaker: Chris Taylor/Trevor March
$28.00
A new wine variety from Chaffey Bros wine Co. has been released. Sourced from single vineyard is a hand picked 100% Gewurztraminer. Grown from old vines in the Fechner family vineyard located in the northern end of Eden Valley/ Barossa region, known as Moculta.
Gewurztraminer is aromatic and delicate on the palate but unlike the European wine styles Gewurztraminer in the Barossa region is dry, light and a perfect food match for shellfish, spicy cuisine & cheese platters. This is a great wine for those of us who enjoy fruity wines without too much sweetness and soft smooth finishes.
Vineyard: Grown from old vines in the Fechner family vineyard located in the northern end of Eden Valley, known as Moculta. A new wine variety from Chaffey Bros Wine Co. has been released. Sourced from single vineyard is the handpicked 100% Gewurztraminer.
Season: A late vintage compared to previous years. Cooler days and nights, which meant the flavours were more concentrated due to a longer ripening period.
Winemaking: NA
Appearance: Clear in colour.
Aroma/Bouquet: Aromatic rosewater, Turkish delight and a burst of lemon zest.
Palate: Delicate on the palate, yet a textural beauty. Oily and viscous mouthfeel. Hints of Lychee fruits and orange rind with underlying Turkish delight and rose water notes.
Food Pairing: Shellfish, spicy cuisine & cheese platters.
Alcohol: 12.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Vegan Friendly: Yes
Cellar potential: drink now to 10 years
Winemakers: Daniel Hartwig & Theo Engela
$28.00
A delicate balance of floral bouquet's, hints of spice with a clean and softly textured finish. A blend of three grape varieties and the only blend of it kind in Australia; Riesling, Gewürztraminer and Kerner (see Kontrapunkt Chaffey wine for more information).
Vineyard: The Fechner brothers' applauded vineyard in the Eden Valley is unique for both its spectacular aromatics and its unique varietal mix.
Season: A late vintage compared to previous years. Cooler days and nights, which meant the flavours were more concentrated due to a longer ripening period.
Winemaking: This field blend is a co-fermentation consisting of 40% Riesling, 40% Gewürztraminer and 20% Weißer Herold or Kerner grape variety (from one of only two Australian plantings of this Riesling-Trollinger crossbreed).
Appearance: Clean and clear in colour.
Aroma/Bouquet: Düfte Punkt is an aromatic paradigm-shift. Striking Lychee and Turkish delight aromas, followed by orange blossom, musk with a touch of rosewater.
Palate: A complex palate that is layered and luscious, showing lychees, mandarins, minerality and a lingering powder-puff of florals.
Food Pairing: Perfect with a pork roast or anything with a bit of heat and spice.
Alcohol: 12.5%
pH: 3.16
Acidity: 6g/L
Residual Sugar: 5.9g/L
Production: NA
Vegan Friendly: Yes
Cellar potential: drink now to 10+ years
Winemakers: Daniel Hartwig & Theo Engela
$28.00
Sparkling Riesling is a new wine style introduced by Chaffey Bros. as the first Eden Valley Sparkling Riesling. It is light, crisp and refreshingly aromatic; very much like the Italian Prosecco - simply delicious!
Vineyard: Grown from old vines in the Fechner family vineyard located in the northern end of Eden Valley, known as Moculta. Vineyard: 380m
Season: A late vintage compared to previous years. Cooler days and nights, which meant the flavours were more concentrated due to a longer ripening period.
Winemaking: A blend of Riesling 80%, Kerner and Gewurztraminer, co-fermented and finished with a superfine bubble.
Appearance: Pale straw in colour.
Aroma/Bouquet: Subtle aromas of tropical fruits.
Palate: Mineral notes of fresh flint, white peaches and zesty lemons explode from the glass. A light fizz on the palate that lifts this wine to a third dimension, light and refreshing.
Food Pairing: Shellfish, spicy cuisine & cheese platters.
Alcohol: 12%
$28.00
Vineyard: - 100% Kerner (A.K.A. Weißer Herold) grown on a single estate in the Fechner vineyard, Northern Eden Valley/Barossa region.
Season: A late vintage compared to previous years. Cooler days and nights, which meant the flavours were more concentrated due to a longer ripening period.
Winemaking: NA
Appearance: Pale straw and green hue.
Aroma/Bouquet: Herbaceous, white peach, ginger, pear and citrus notes.
Palate: Textured with a delightful clean crisp finish. Hints of spice and apple with a dry length.
Food Pairing: Asian cuisine, snapper curry or a delightful Moroccan Tagine.
Alcohol: 13%
pH: 3.2
Acidity: 5.1g/L
Residual Sugar: NA
Production: 170 cases
Cellar potential: now to 10 years
Winemakers: Daniel Hartwig & Theo Engela
$25.00
Tripelpunkt in physics is the thermodynamic conditions at which the solid, liquid and gaseous phases a substance coexisting equilibrium - The quest for precision, texture & balance.
This Eden Valley Riesling delivers aromas of jasmine, honeysuckle, mandarin which float from the glass and lead to a palate of delicate texture evolving to a soft and textural mineral finish with a subtle and refreshing edge.
The Riesling grapes are sourced from three exceptional vineyards in the Eden Valley area. Grapes are handpicked, whole bunched pressed and have skin contact for 18 hours.
Alcohol: 11.5%
Acidity: 6.0g/l
Residual Sugar: 6.1g/l
Vegan & Vegetarian friendly: Yes
$28.00
The Zeitpunkt Riesling is certified organic - from vineyard through to winemaking. As with all Chaffey Bros. Wine Co. they are vegan friendly.
Vineyard: Situated in the pristine area of Flaxman Valley this Organic Eden Valley Riesling has been organically grown and hand-picked on two different dates to capture natural acidity, freshness and intense flavour.
Season: A late vintage compared to previous years. Cooler days and nights, which meant the flavours were more concentrated due to a longer ripening period.
Winemaking: The fruit was whole bunch pressed and fermented on solids followed by bottling without fining and minimal sulphur addition.
Appearance: Clean and clear.
Aroma/Bouquet: Aromas of fresh first rainfall with white floral and jasmine notes.
Palate: A classic style of Eden Valley Riesling, light, crisp with notes of minerals and lemon citrus. Very dry on the palate with flavours of wet slate and grapefruit with balanced acidity dancing across the palate to deliver a wine of perfection.
Food Pairing: Lovely with any type of seafood or a crisp and crunchy Asian salad.
Alcohol: 11.5%
pH: NA
Acidity: 6.4 g/L
Residual Sugar: 0.4g/L
Production: NA
Vegan Friendly: Yes
Cellar potential: drink now to 10+ years
Winemakers: Daniel Hartwig & Theo Engela
$60.00
Vineyard: Colin Kroehn tended his Eden Valley Riesling for 66 years. The Wonderland of the Eden Valley is made entirely from his vineyard which was planted in 1912 and thrives to this day.
Season: Spring was dry and led into a very mild, dry summer with no disease, resulting in fruit with higher natural acidity, and incredible flavour and colour concentration. January started with dry, hot and windy weather however by the end of the first week, relief came with 60-75mm of rain and a record-breaking coolest January in 11 years. The rain was perfectly timed for the old dry-grown vineyards, and the mild weather that followed from February through to April provided for a fairytale vintage.
Winemaking: Whole bunches were handpicked on the 13th of March then de-stemmed in small batches without crushing the fruit to fill our press exactly. The free run juice was then fermented in small tanks between 11 and 14 degrees Celsius. This Wonderland of the Eden Valley Riesling was bottled directly without fining or filtration to capture the essence of the vineyard
Appearance: Pristine pale-straw with striking fluorescent green tinges around the rim edge.
Aroma/Bouquet: Scented aroma of glittering, glimmering, glistening purity, poise and incandescence; Flinty mineral notes with fine citrus elegance of lime blossom and honey suckle flowers intensify. It is as pure as it is invigorating.
Palate: An extraordinarily precise and clean citrus fruit spectrum - mandarin, bergamot, lemon, pomelo and lime. Essence of mandarin is underscored by a lilting harmony of stone-fruits, before searing, speeding, linear acidity escort lemon-meringue flavours to the palate’s long finish.
Food Pairing: Either immediately as an aperitif, or with anything from classic carbonara, risotto to seriously spicy infused curries. With bottle age richer, redolent with a rye toast, caraway and custard bouquet.
Alcohol: 11.5%
pH: 2.94
Acidity: 7.3 g/L
Residual Sugar: NA
Production: NA
Cellar potential: 20+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$35.00
Vineyard: This is third Grüner vintage from vines growing blissfully alongside their natural soul mate, Riesling (and showing some similar characters). This variety is vigorous and creates more fruit than required which leads to many passes through the vineyard of bunch thinning.
Season: In stark contrast to the previous year, the 2017 growing season followed a long wet winter that replenished soil water profiles and a wet, windy September. A mild summer included regular rainfall events ensuring a long, cool ripening period. Bunch weights increased as the variety naturally creates heavy fruit loads.
Winemaking: NA
Appearance: Pale straw in colour.
Aroma/Bouquet: Ginger and spice with ripe tropical notes lure from the glass. Cloves, white pepper and herbaceous nuances are just a few enticing aromas.
Palate: The palate is broad offering nectarine and white peach over citrus. A textural wine, yet a pure and clean mineral finish.
Food Pairing: King fish or whiting with slivers of red chilli or Moroccan Tagine. Whatever the food match, it’s a match made in heaven. An extremely versatile white.
Alcohol: 12.1%
pH: 3.26
Acidity: NA
Residual Sugar: 2.95 g/L
Production: 230 dozen (750ml)
Cellar potential: 10+ years
Winemaker: Christa Deans
$37.00
Vineyard: Just over one hectare of Sagrantino planted on the Heathvale property; the only planting in Eden Valley and one of very few in Australia. Sagrantino hails from Umbria in Central Italy. The wine is named - The Belief due to the perseverance and dedication of this grape variety. The conviction it takes to produce a wine from this delicious grape first tasted in Italy in 1986, was enough for Trevor March to bring the variety to South Australia.
Season: 2014 was a good year in Eden Valley, with intense colour development and flavour allowing for excellent ripeness resulting in balanced wine grapes from the region.
Winemaking: After hand picked fruit was delivered to the winery the grapes were gently pressed before soaking on skins. The wine receives plenty of oxygen during fermentation with regular racking to ensure the leathery tannins are converted to a concentrated and balanced palate. Matured in new French oak barrels for 15 months.
Appearance: Dark brick red
Aroma/Bouquet: Highly aromatic with notes of violets, Turkish delight, cranberry and satsuma plum.
Palate: The wine shows quality fruit, bright acidity with a raft of fine, ripe tannin on the backbone with a persistent, savoury finish. Notes of ripe plum, cherry and cranberry abound along with hints of Asian spice and abundant purple floral notes.
Food Pairing: Antipasti platters with cured meats, Pork belly, Lamb shanks or slow braised beef.
Alcohol: 14.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 150 cases
Cellar potential: 20+ years
Winemaker: Chris Taylor/Trevor March
$27.00
Vineyard: Heathvale Vineyard is located only a few minutes drive from Henschke Cellar Door in Eden Valley. Elevated at 400 - 450 meters, the Riesling vines are planted on an east-facing, lean stretch of soil. The low-yielding vineyard is planted with four different clones to promote diversity in the field and complexity in the final wine.
Season: In stark contrast to the previous year, the 2017 growing season followed a long wet winter that replenished soil water profiles and a wet, windy September. A mild summer included regular rainfall events ensuring a long, cool ripening period. Bunch weights were increased leading to yield levels getting back to average and a harvest schedule also getting back to “normal” with Riesling coming off at the end of March and into April.
Winemaking: The fruit is handpicked and pressed in a bag press before the chilled settled free-run juice is cold fermenting over 14 days to preserve the aromatics of the juice.
Appearance: Bright pale straw in the glass with faint hues of green, the 2017 displays finely-honed characters that have made the Eden Valley a benchmark region of Riesling.
Aroma/Bouquet: Floral aromatics with fresh citrus, lemon sherbet bound together with generous minerals and flinty slate notes traditionally found on the Heathvale Riesling site.
Palate: The wine is persistent with rolling viscosity, crisp and fresh with a dry finish expected from a quality Eden Valley Riesling.
Food Pairing: Grilled seafood, freshly shucked Coffin Bay Oysters, Sashimi of King Fish served with Radicchio salad featuring finger limes and grapefruit side.
Alcohol: 12%
pH: 3.19 g/L
Acidity: NA
Residual Sugar: .45 g/L
Production: 170 cases
Cellar potential: 20+ years
Winemaker: Chris Taylor/Trevor March
$40.00
Vineyard: Cutting edge viticulture teamed with exceptional wine making has delivered a superb Shiraz from the Barossa's beautiful high country - Eden Valley. The vineyard is constantly monitored and managed to deliver premium Shiraz grapes.
Season: The dry weather meant that when the night time temperature dipped allowing late frosts, but thankfully not damaging Eden Valley. December and early January was warm but rain at the end of January and early March were welcomed. Along with milder weather, the Shiraz fruit ripened and delivered an exceptional vintage.
Winemaking: Open fermented, basket pressed and matured in French oak barriques from bespoke coopers.
Appearance: Intense rich brick red
Aroma/Bouquet: The aroma is an astonishing and lifted brace of blackberries, spice and a perfume like touch of blueberries. Pure fruit and spice, that is not in any way overwhelmed by wine making artefact. The wine has a concentration of aromas that come from quality Barossa fruit. The aromas change quickly in the glass and are fascinating to follow but the mouth beckons.
Palate: A seamless soft but structured Shiraz, concentrated blackberries with a mid-palate of dark chocolate and spice. Textured length and spice from the French Oak and a chalk like tannin structure.
Food Pairing: Slow cooked Beef cheeks, hearty Mushroom Risotto, Guinness and Beef pie…
Alcohol: 14.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 20+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$45.00
Vineyard: Cyril Henschke developed the Henschke reputation for premium Riesling wines as early as the 1950s from vineyards in Eden Valley. This region provides ideal ripening conditions for the Riesling grape and has a unique track record of exceptional ageing potential for the variety. The vineyard is planted on sandy loam over gravel and bedrock with patches of clay.
Season: A later start to picking with a mild period with the last grapes being picked in mid-May. A wet winter gave a good foundation for dry-grown vines, established on own roots. A cool, wet and fiercely windy spring followed, with a slightly higher spring rainfall than the Barossa Valley, which delayed flowering. A mild summer with regular rainfall events followed and allowed the grapes to reach full maturity. The vintage will be characterized by impeccable floral and vibrant Rieslings, an indicator of our slightly cooler conditions.
Winemaking: Hand picked Riesling grapes were fermented in tank and bottled post-vintage to preserve the delicate aromatic fruit characters.
Appearance: Pale straw with green/gold hues.
Aroma/Bouquet: Exquisite aromas of flowering lemon citrus, bath salts, concentrated white currants, limes and grapefruit zest, with hints of Frangipani and green peppercorns.
Palate: Clean and layered with ripe limes and succulent white currant. Mineral talc-like texture and purity of zesty acidity for long and dry finish.
Food Pairing: Grilled seafood, Asian cuisine such as Vietnamese chilli, crab and mango salad.
Alcohol: 11%
pH: 2.98
Acidity: 6.98g/L
Residual Sugar: NA
Production: NA
Cellar potential: 25+ years
Winemaker: Stephen Henschke
$25.00
Vineyard: This Riesling takes its name from a local landmark - Peggy’s Hill, at the top of the range between Eden Valley and Keyneton. Produced from selected traditional Henschke Eden Valley growers, with vines around 50 years of age. Vineyards are established on ancient Cambrian soils with average altitudes of 500m. The Eden Valley Peggy's Hill Riesling displays exceptional varietal and regional characteristics.
Season: A late start to picking and a mild period of ripening finished with the last grapes being picked in mid-May. A wet winter enabled a good foundation for dry-grown vines established on own roots. A mild summer with regular rainfall events allowed the grapes to reach full maturity. Careful hand picking in the vineyard with sorting of grapes ensured quality was not compromised. The vintage will be characterized by impeccably floral and vibrant Rieslings, an indicator of the slightly cooler conditions.
Winemaking: Hand picked wine grapes were fermented in tank and bottled post vintage to preserve the delicate aromatic fruit characters.
Appearance: Pale straw with green hues.
Aroma/Bouquet: Vibrant aromas of lime and lemon zest, flowering lavender, white rose and citrus blossom are met by notes of stone-fruit and green peppercorn.
Palate: An intense and generous palate of concentrated lemon, lime zest and stone-fruits are perfectly balanced with peppercorn spice, pure citrus acidity and a tight core that leads to a crisp, dry and exquisite complex finish.
Food Pairing: Matured Cheddar and Cheese plates, Creamy Riesling Bisque in Chicken and Mushroom Cassoulet or the freshest regional seafood.
Alcohol: 12%
pH: 2.98
Acidity: 6.8 g/L
Residual Sugar: NA
Production: NA
Cellar potential: 15+ years
Winemaker: Stephen Henschke
$28.00
Vineyard: Mountadam Vineyards has long been recognised as one of Eden Valley's pinnacle vineyards. Established in the 1970's and mastering cool climate varieties such as Chardonnay, Riesling, Pinot Gris and Gewurztraminer before an array of red wine varieties took hold. The vineyard is situated in the High Eden region of the Barossa at an altitude of 550m, where the breezes and slow ripening micro-climate enable superior quality of wine grapes.
Season: The vintage can be characterised as long and cool with good winter rains providing high moisture levels in the soil. January to February were cooler than expected with March having warmer days 2 - 3 degrees above average.
Wine making: Free run juice was fermented in stainless steel whilst the pressings remained on skins to ferment further in seasoned French oak barriques. Lees were stirred for three months prior to stabilisation and bottling.
Appearance: Straw
Aroma/Bouquet: Aromas of nashi pear, green apple, fig and orange blossom.
Palate: Orange citrus, pear, nutmeg and spice lead to textured and a complex palate with balanced acidity and layering of secondary fruits. A delightful finish, which lingers.
Food Pairing: Pork belly with Gala apples and pomegranate salad, Red snapper curry or a selection of mature cheddar's.
Alcohol: 13%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 10+ years
Wine maker: Helen McCarthy
$119.00 $137.00
An enchanting selection of six summer wines, bursting with aromatics of delicious tropical fruits. Each sip will develop into a discovery of luscious indulgent fruit, with textured mouth-watering finishes.
Perfect wines chilled enjoy through this Aussie hot summer.
Exceptional wines and great value.
$99.00
Producers License : 51206730
You must be over the age of 18 to purchase from this website, for more information, please see Drink Wise.
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