$22.00
Barossa Valley - Grenache/Tempranillo/Syrah/Mourvedre
Vineyard: Sourced from low yielding vineyards throughout the Barossa region.
Season: The dry weather and spring frosts proved challenging for the growing season ahead. December and early January was warm but rain was welcomed to freshen grape bunches and vine canopies. Fruit ripened slowly, with outstanding colour and aromas, delivering an exceptional vintage.
Winemaking: Un-Oaked
Appearance: Deep red with bright purple hue.
Aroma/Bouquet: Bright and lifted berries with plums and a slight peppery aroma.
Palate: Uncomplicated, easy drinking and seriously an enjoyable summer wine. Savoury, with ripe lifted red berries smash your palate, white pepper in the background.
Food Pairing: Salty and savoury cuisine such as Ciabatta and anchovies, Salt and Pepper Squid and Tapas galore - It's fun and super easy, just enjoy. In the warmer months serve chilled.
Alcohol: 13.5 %
pH: 3.6
Acidity: 5.7
Residual Sugar: NA
Production: NA
Vegan Friendly: Yes
Cellar potential: Now - 2023
Winemaker: Daniel Hartwig & Theo Engela
$75.00
Barossa - Eden Valley Cabernet Sauvignon and Shiraz Blend
Background: In honor of Simon's great uncle The Reverend Canon R.K. Sorby Adams OBE was the Anglican Minister at St. Hugh’s Church in the town of Angaston (1956 – 1960).
Vineyards: N/A
Season:The 2016 vintage had a dry start through the winter, followed by a warm spring. This encouraged flowering to begin with a high expectation of flowers developing into fruit set. Minimal disease pressure was a positive but challenging with the summer season; dry and extremely hot. By the end of December some rain was received with a decent rainfall in March. The vintage harvest was earlier than expected but given the warm and dry season was a relief to grapevines; in particular old dry grown vines.
Wine making: NA
Appearance: Brick red
Aroma/Bouquet: Rich complex aromas displaying dark berries, liquorice, chocolate and cherry.
Palate: Blackberry, cassis, plum and dark cherry are supported by hints of pepper, spice, licorice, chocolate and espresso.
Food Pairing: Braised Venison with red wine sauce, puree cannelloni beans with grilled salmon fillet or a regional selection of cheese and dried fruits.
Alcohol: 14%
pH: 3.54
Acidity: 7.38g/L
Residual Sugar: 3.4 g/L
Production: NA
Cellar potential: 15+ years
Wine maker: Simon Adams
$25.00
Barossa Valley - Tempranillo/Grenache/Graciano
Vineyard: Sourced from low yielding vineyards throughout the Barossa zone.
Season: A dry start to the vintage growing season with expected cooler evenings and seasonal late frosts. Little frost settled on the grape vines due to the site aspect. A warm start to the summer season ensured a strong and healthy canopy structure. Along with warm weather, rain arrived and was higher than expected throughout January and February. The rain refreshed the vines to ripen with full colour and flavour intensity.
Winemaking: Tempranillo 63% Grenache 19% Graciano 18%
Tempranillo parcels from Gomersal on the Western ridge and Williamstown in the Barossa’s southern hills were individually matured for seven months, in seasoned American and French puncheons and Hogsheads, then blended with Grenache from 50 year old vines in the Lyndoch foothills picked late February, giving the ripe juicy fruit needed to flesh out the structure of Tempranillo’s complex and savoury fruit. The final blend is Tempranillo, old vine Grenache and Graciano.
Appearance: Dark crimson red
Aroma/Bouquet: Luscious and delicate perfumes with ripe raspberry fruits, with hints of chocolate and spicy nuances.
Palate: An explosion of lush and vibrant plush sweet berries, intertwine a juicy full palate with spicy and savoury notes forming. A hint of fairy floss comes through, probably from the Grenache. A smooth finish with soft tannin, medium palate weight.
Food Pairing: Mushroom Risotto, Tapas, Smoked Duck w Crepes.
Alcohol: 14.0 %
pH: 3.6
Acidity: 5.7
Residual Sugar: NA
Production: NA
Vegan Friendly: Yes
Cellar potential: Now – 2023
Winemaker: Daniel Hartwig & Theo Engela
$25.00
Barossa Valley - Grenache/Syrah/Mourvedre
Vineyard: Three old Grenache vineyards located in the southern and central Barossa was the perfect combination for the creation of a GSM. Elegant Syrah fruit was essential and sourced at the southern end of the Barossa on a Williamstown site. Cool evenings and warm days ensure an elegant and lifted style of Syrah. Mourvèdre, the backbone of the famous Barossa blend, was carefully nurtured from vineyards in central Barossa, Vine Vale.
Season: A dry start to the vintage growing season with expected cooler evenings and seasonal late frosts. Little frost settled on the grape vines due to the site aspect. A warm start to the summer season ensured a strong and healthy canopy structure. Along with warm weather, rain arrived and was higher than expected throughout January and February. The rain refreshed the vines to ripen with full colour and flavour intensity.
Winemaking: Grenache 44% Syrah 30% Mouvredre 26% Twelve months in seasoned French oak Hogsheads.
Appearance: Dark crimson red
Aroma/Bouquet: Luscious and perfumed with intensity, yet delicate. Hints of chocolate and spicy nuances entice you to enjoy the moment, it’s delightful.
Palate: Concentrated, dark red berries with cherry, strawberry and mineral laden (graphite/ferrous) palate, with a lovely savoury lick of supple, fine-grain tannin. Gentle refreshing acidity gives great line and drives the brooding and delicious fruit through to a lingering finish.
Food Pairing: Tapas, Soft Shell Crab and Coleslaw Burgers, Red Snapper Curry.
Alcohol: 14.5 %
pH: 3.6
Acidity: 5.7
Residual Sugar: NA
Production: NA
Vegan Friendly: Yes
Cellar potential: Now – 2023
Winemaker: Daniel Hartwig & Theo Engela
$35.00
Barossa Valley - Cabernet Sauvignon/Shiraz
Vineyard: Old Cabernet vines were hand tendered in the Krondorf region of the Barossa. Shiraz fruit was captured in three locations; Northern Eden Valley, Light Pass and Stockwell. Given the geographical location and vast area across the Barossa region, the assortment of premium old vine wine grapes has captured intense colour, flavour and aromatics.
Season: A dry start to the vintage growing season with expected cooler evenings and seasonal late frosts. Little frost settled on the grape vines due to the site aspect. A warm start to the summer season ensured a strong and healthy canopy structure. Along with warm weather, rain arrived and was higher than expected throughout January and February. The rain refreshed the vines to ripen with full colour and flavour intensity.
Winemaking: Shiraz 77% Cabernet Sauvignon 22%
Appearance: Dark Red
Aroma/Bouquet: Concentration and depth of ripe, rich plum and blackberries lift from the glass, with hints of chocolate, mint and liquorice aromas.
Palate: From the initial sip this wine captures intensity of a full flavoured Barossa red wine. Oak nuances and spice connect with sweet blackberry and mulberry fruits. There’s no hollow mid palate due to the blend of Shiraz with Cabernet; which these two varieties complement each other very well.
Food Pairing: Slow cooked dishes from a heart-warming Osso Bucco to Eggplant Parmigina.
Alcohol: 14.0 %
pH: 3.5
Acidity: 6.2
Residual Sugar: NA
Production: NA
Vegan Friendly: Yes
Cellar potential: Now to 2028
Winemaker: Daniel Hartwig & Theo Engela
$28.00
Barossa - Eden Valley Shiraz
Vineyard: Barossa old vine low yielding Shiraz vines. Grown in the high country of Eden Valley, with a small percentage of Barossa Valley in the mix.
Season: The season started well with a wet winter and spring, replenishing soils deep into the profile. The growing season was off to a good start with temperatures mild and below average. The summer temperatures delivered warm and dry days, creating a perfect season we are so blessed with in the Barossa, South Australia.
Wine making: New and seasoned French and American oak.
Appearance: Deep dark red with purple hues.
Aroma/Bouquet: Bright and lifted berries and plums.
Palate: Delicious black fruits with elegance and earthiness. Soft texture intertwines an array of concentrated ripe red fruits with notes of liquorice, soy and dark bitter chocolate. Ripe Shiraz fruit without the super sweet finish..
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
Vegan Friendly: Yes
Cellar Potential: Now – 15+ years
Winemaker: Daniel Hartwig & Theo Engela
$17.00
*Minimum six bottle wine purchase
Vineyard: Our Lionheart is so named after Barossa‘s lifelong champion of old vines, Carl Lindner’s Shiraz. This wine comes from ancient, gnarled vines; some approaching and many over a hundred years of age that not only survive but thrive on their own roots in some of the oldest soils on the planet.
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: Whole bunches of Shiraz were hand harvested, then gently crushed and naturally fermented in open fermenters for eight days, hand plunged twice a day, before careful basket pressing into some new but predominantly older French Oak Barriques to finish fermentation. After 18 months maturation and a racking in the same oak, we bottled our Lionheart with minimal winemaking artefact, to capture without filtration or fining, to capture the essence and purity of Carl’s vines. Dandelion Vineyards Lionheart is ready to drink and will reward cellaring and decanting.
Appearance: Intense crimson with youthful purple hues.
Aroma/Bouquet: Lifted blue fruits, blood plum, ripe blackberries and Christmas pudding-like spice flow out of the glass with spicy pepper, and hints of bramble and dark chocolate.
Palate: Generous mouth filling sweet blackberry, raspberry and plums cover the palate with lashings of sweet spice. Firm but fine tannins and dark chocolaty nuances continue throughout the lengthy palate with youthful finish.
Food Pairing: Perfectly matched with all richly flavoured foods, meats, stews, game or mature hard cheeses. Alluring on the palate, our Lionheart commands company with food and friends.
Alcohol: 14.5%
pH: 3.57
Acidity: g/L
Residual Sugar: g/L
Production: dozen (750ml)
Cellar potential: 15+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$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
$29.00
Barossa Valley - Old Vine Mouvedre
Vineyard: Old vines 100% organically managed and grown in the sandy Barossa region of Vine Vale.
Season: The season can be characterised as long and cool with good winter rains providing high moisture levels in the soil. January to February was cooler than expected with March having warmer days 2-3 degrees above average.
Winemaking: Hand-picked bunches were carefully sorted before gently pressing. Non filtered and non-fined.
Appearance: Dark Red
Aroma/Bouquet: Explosion of dark fruit with a delicate perfume of violets.
Palate: From the high tannin and medium acidity this is a powerhouse of red wine, similar to the Cabernet variety. Minerals mingle through gamy meat flavours, with ripe plum and blackberry fruits. Violet and blueberries exhibit delicate tinges with a dry and savoury finish.
Food Pairing: Oven Roasted Lamb Roast w Shiraz Gravy, Moroccan Vegetable and Smoked Chicken Tagine, Slow Cooked Beef Cheeks.
Alcohol: 13.3 %
pH: 3.69
Acidity: 5.6
Residual Sugar: NA
Production: 187 Dozen
Vegan Friendly: Yes
Cellar potential: Now to 2028
Winemaker: Daniel Hartwig & Theo Engela
Awards: Silver Medal Australian Alternative Varieties Wine Show - 2018
$30.00
Barossa - Eden Valley Merlot
Vineyard: Sourced from our old vine Barossa vineyard, these ancient, gnarled vines are not only surviving but thriving on their own roots in some of the oldest soils on the planet.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days, with cool nights allowed for ideal slow ripening.The vintage will be long remembered as an exceptional one.
Wine making: In March grapes were handpicked, pressed and transferred to open fermenters for a further eight days. Hand plunging occurred twice per day, before basket pressing into seasoned French and American Oak Barriques. Eighteen months of maturation, the Merlot wine was bottled without filtration or fining to capture the essence of the vineyard.
Appearance: Intense crimson with youthful purple hues.
Aroma/Bouquet: Lifted, elegant notes of blue fruits, blood and of course damson plums with a dash of Christmas pudding-like spice. All accented by hints of bramble and dark chocolate.
Palate: Lush, mouth filling sweet blackberry and plums elegantly covers the palate with nuances of sweet spice. Silky, fine tannins and dark chocolaty notes tickle throughout the lengthy palate with youthful and pretty finish.
Food Pairing: Perfectly matched with all richly flavoured foods, meats, stews, game or mature hard cheeses. Alluring on the palate, our Merlot commands company with food and friends.
Alcohol: 14.5%
pH: 3.48
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 15+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$30.00
Barossa - Eden Valley Shiraz
Vineyard: Lionheart is named after Barossa‘s old vines from Carl Lindner’s Shiraz vineyard. This wine comes from ancient, gnarled vines; some a hundred years of age, that not only survive but thrive on their own roots in some of the oldest soils on the planet.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days with cool nights allowed for perfect slow ripening, maximising Shiraz bunch flavour. The vintage will be long remembered as an exceptional one.
Winemaking: Whole bunches of Shiraz were hand harvested, then gently crushed and naturally fermented in open fermenters for eight days, hand plunged twice a day, before careful basket pressing into some new but predominantly older French Oak Barriques to finish fermentation. After 18 months maturation and a racking in the same oak, we bottled our Lionheart with minimal winemaking artefact, to capture without filtration or fining, to capture the essence and purity of Carl’s vines. Dandelion Vineyards Lionheart is ready to drink and will reward cellaring and decanting.
Appearance: Intense crimson with youthful purple hues.
Aroma/Bouquet: Lifted blue fruits, blood plum, ripe blackberries and Christmas pudding-like spice flow out of the glass with spicy pepper, and hints of bramble and dark chocolate.
Palate: Generous mouth filling sweet blackberry, raspberry and plums cover the palate with lashings of sweet spice. Firm but fine tannins and dark chocolaty nuances continue throughout the lengthy palate with youthful finish.
Food Pairing: Perfectly matched with all richly flavoured foods, meats, stews, game or mature hard cheeses. Alluring and aromatic on the palate, Lionheart commands company with food and friends.
Alcohol: 14.5%
pH: 3.57
Acidity: NA
Residual Sugar: NA
Production: dozen (750ml)
Cellar potential: 15+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$30.00
Barossa Valley GSM (Grenache, Shiraz, Mataro)
Tasting notes coming soon!
$150.00
Barossa Valley Shiraz
Vineyard: Situated in central Barossa Valley, just west of Tanunda, these ancient vines have been hand nurtured by only a few people and lovingly restored by Peter and Melissa Raymond. The original vines were Pedro Ximenez and hand grafted to Shiraz. Non- irrigated bush vines, later became trellised vines to support the old and delicate structure. Still to this day, produces a minute Shiraz crop. It was sheer passion and a new friendship with Jenny and Laymons Kolovs, in 2000 when Peter requested to restore the old vines under a canopy of olive trees. "Mad and insane", the Barossa locals would say..... but it is a story to be told over a glass or two. For now, nearly two decades later, a new wine is released from this exceptional, old vine and iconic site.
Season: The season began with good winter rain and followed by an average spring. The soil profile was wet and budburst/the growing season was off to a good start. With December came warm summer days and the dry conditions permitting minimal disease pressure and strong canopy structures. The heat of the day continued into the evenings, not typical for the season but delivered richly coloured, highly concentrated Shiraz fruit. Overall an excellent vintage and one that will be regarded as a favourite.
Wine making: Hand-picked Shiraz was de-stemmed and fermented as whole berries, hand plunged several times daily and left on skins for 14 days, gently basket pressed then transferred to new French Troncais oak for 26 months.
Appearance: Deep, dark rich red.
Aroma/Bouquet: Highly aromatic with obvious mocha, dark chocolate woven through fruits of blackberry, dark cherry, ripe blood plums and strawberry compote.
Palate: Intense French oak weaves through a myriad of flavours, noting bitter dark chocolate, black berry fruits and liquorice. There's grippy tannin and acidity, which drives the palate and assures a long lived wine. This Shiraz is all about power and presence.
Food Pairing: Wagyu Beef, slow cooked Beef cheeks with root vegetables or dark chocolate Raspberry tart. We recommend to decant a few hours before enjoying or if well prepared, the day before.
Wine Review: 2018 Vintage waiting review.
Alcohol: 14.8%
pH: 3.35
Acidity: 7.1 g/L
Residual Sugar: NA
Production: 35 dozen (750ml)
Cellar potential: Now to 2040+
Wine maker/Viticulture: Pete Raymond
$25.00
Vineyard: Single vineyard estate grown (Avon Brae) is located in the High Eden region of Eden Valley/Barossa.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days with cool nights allowed for perfect slow ripening, maximising Riesling bunch flavour. The vintage will be long remembered as an exceptional one.
Wine making: Blend of three varieties, Grenache, Shiraz, Mataro (GSM)
Appearance: Medium red
Aroma/Bouquet: Bursting ripe raspberries, plums, Turkish delight, musk confectionery with lifted pepper and spice including nuances of clove.
Palate: Luscious red berries are obvious with flavours of flint and soft washed slate. A medium bodied wine that demands Mediterranean cuisine.
Food Pairing: Grilled Lamb cutlets with lashings of rosemary and olive oil, Margarita pizza, King George Whiting fillets wrapped in Pancetta and garden fresh broad beans. Slightly chill in warmer climates.
Alcohol: 14%
pH: 3.5
Acidity: NA
Residual Sugar: 1.0 g/L
Production: 190 dozen
Cellar potential: Now - 2026
Wine maker: Kym Teusner
$25.00
Barossa Valley - Grenache/Mouvedre Rose
Vineyard: Located in southern Barossa Valley in the Lyndoch region. These premium, old Grenache and Mourvèdre vines is regarded as Chaffey’s best parcel of wine grapes.
Season: Exceptional quality was achieved from the 2019 vintage but extremely limited quantities produced; due to the lower than average rainfall recordings. Frost disrupted the first vine buds in spring and throughout flowering which again reduced overall wine grape supply. The dry ripening season through summer kept disease pressure to a minimum and cooler high country breezes allowed the grapes to ripen for a vintage of premium quality.
Wine making: Grenache 88% Mourvèdre 12%
Wild ferment and un-fined, with three months in French oak barrels.
Appearance: Pink, Salmon
Aroma/Bouquet: Delicate perfume with hints of rose petals, toffee apples and fairy floss.
Palate: Bursting with summer freshness, it’s light, yet delicate with a dry and crunchy palate. Texture will come with bottle age but consuming in its youth offers fruits of strawberries, raspberries and royal gala apples.
Food Pairing: Fresh seafood, Thai Green Curry, spicy cuisine. Serve chilled.
Alcohol: 12.5 %
pH: N/A
Acidity: N/A
Residual Sugar: N/A
Production: 229
Vegan Friendly: Yes
Cellar potential: Now - 2023
Winemaker: Daniel Hartwig & Theo Engela
$22.00
Barossa Valley - Grenache Rose
Vineyard: Northern Eden Valley with parcels of fruit across the Barossa region.
Season: Exceptional quality was achieved from the 2019 vintage but extremely limited quantities produced; due to the lower than average rainfall recordings. Frost disrupted the first vine buds in spring and throughout flowering which again reduced overall wine grape supply. The dry ripening season through summer kept disease pressure to a minimum and cooler high country breezes allowed the grapes to ripen for a vintage of premium quality.
Winemaking: Not Your Grandma’s Rosé is made as a true rosé (picked earlier than typical red wine). 62% of the blend is old vine Grenache which is co-fermented with 30% of old vine Mourvèdre/Mataro. The remaining 8% is an aromatic blend of Riesling, Gewürtztraminer, and Weißer Herold; also known as the Kerner grape variety.
Appearance: Pale Salmon colour
Aroma/Bouquet: Strawberry, musk and Turkish delight aromas.
Palate: Delicate, light, dry and crisp.
Food Pairing: Seafood, Pork belly and Asian cuisines.
Alcohol: 11.5%
pH: 3.3
Acidity: 5 g/L
Residual Sugar: 3 g/L
Production: NA
Vegan Friendly: Yes
Cellar potential: Now to 5 years
Winemaker: Daniel Hartwig & Theo Engela
$29.00
Barossa 100% Old Vine Grenache
Vineyard: This is bare Barossa beauty. The grower, Kevin Schild, is the custodian of the 83 year-old Grenache vines.
Season: Exceptional quality was achieved from the 2019 vintage but extremely limited quantities produced; due to the low rainfall. Frost disrupted the first vine buds in spring and throughout flowering which again reduced overall grape supply. A dry ripening through summer kept disease pressure to a minimum.
Winemaking: Handpicked old vine Grenache grapes were gently pressed and fermented on skins with 27% whole bunch fermentation. Seasoned in new French oak barriques before bottled as an unfiltered and unfined red wine.
Appearance: Bright red colour with a light crimson hue.
Aroma/Bouquet: Fragrant aromatics of spicy dark raspberries, ripe red cherries and a faint note of liquorice, followed by confectionary.
Palate: Delicious flavours of ripe dark raspberries, plums and red liquorice decorate the palate giving it a juicy mouth feel. Underpinning this vibrant fruit are notions of confectionery with a spicy bright finish. Velvet smooth with perfect interwoven tannin, succulent, slightly spicy and simply delicious.
Food Pairing: Asian, Vegan cuisine, Cheese plates, Pasta dishes etc..
Alcohol: 13.7%
pH: 3.7
Acidity: 4.6g/L
Residual Sugar: NA
Production: 473 dozen (750ml)
Vegan Friendly: 100%
Cellar potential: now - 8 years.
Winemaker: Daniel Hartwig & Theo Engela
$27.50
Barossa - Eden Valley Grenache Rosé
Vineyard: At the end of our old-vine garden path there is a Fairytale come true, Carl Lindner’s 85 year old bush vine Grenache garden in the Barossa.
Season: Exceptional quality was achieved from the 2019 vintage but extremely limited quantities produced; due to the lower than average rainfall recordings. Frost disrupted the first vine buds in spring and throughout flowering which again reduced overall wine grape supply. The dry ripening season through summer kept disease pressure to a minimum and cooler high country breezes allowed the grapes to ripen for a vintage of premium quality.
Winemaking: After hand picking in the last week of March, winemaker Elena Brooks let the free run basket pressed juice ferment with natural indigenous yeasts in old French Oak barriques. The wine sat on yeast lees for twenty weeks before bottling without secondary fermentation, fining or filtration to capture the essence of our Fairytale.
Appearance: True translucent, lightly coloured, free-run salmon or Fairytale pink with unadulterated orange onion skin hues.
Aroma/Bouquet: Pure Grenache sweet n’ sour aromatics: the best of the variety’s juicy fruit combined with the best of the variety’s languid, gruff spice. Bath salts, lavender, roses, and the stoney, sandy ground of the vineyard just before rain.
Palate: A drying raspberry entry followed by more raspberries. Fresh and zingy with a long palate that really saturates your tastebuds with flavour.
Food Pairing: Enjoy chilled & pair with spicy cuisine, shell fish or a rich and creamy Mushroom Risotto.
Alcohol: 13.2%
pH: 3.05
Acidity: 6.5g/L
Residual Sugar: 3.4g/L
Production: NA
Cellar potential: Now - 2025
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$179.00
Barossa - Eden Valley Shiraz
Shiraz wines from the Barossa's high country - Eden Valley, are noted for intensity of both colour and ripe fruit flavours. They are aromatic, spicy and will reward those who have the patience to cellar. Each wine offered in this selection has been handcrafted from family owned vineyards.
Shiraz Six Pack Includes;
100% Shiraz - 100% Pleasure - 100% Artisan Producers - Enjoy!
$60.00
Barossa - Eden Valley Pedro Ximenez
Vineyard: A wish is to nurture the unique character of these extremely old (X.O.) Pedro Ximénez wines, to capture them perfectly from barrel.
Australian Vigneron and lifelong champion of old vines and fortified wines - Carl Lindner has unlocked the legacy from his hoard. Traditionally grown and vinified, the now rare Pedro Ximénez was first fortified by his family in 1944.
Winemaking: This wine is hand blended and bottled without fining or filtration. In barrel for approximately 30 years and bottled as required.
Appearance: Deep amber/ochre fading to a rusty orange and translucent fireside embers brown with an olive rim.
Aroma/Bouquet: The bouquet immediately proclaims the age and class of the wine. Freshly toasted pecan nuts, figs, fresh cream, toffee and crème brûlée with English breakfast tea, mandarin citrus peel and hints of maple syrup.
Palate: Sweet and rich with an aged orange peel and honey marmalade middle with candied fruit, citrus and apricot. It has a drying finish thanks to the extremely complex and fresh rancio, and an almost electric, piecing intensity.
Food Pairing: With a zesty nose, three dimensional and refreshing palate. This wine is delicious served moderately chilled as an aperitif. Experiment with this wine – it’s amazing what foods it matches with throughout the entire meal.
Alcohol: 18.5%
pH: 3.53
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 30+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$250.00
Barossa Valley Red Wine Gift Pack
This family owned, artisan wine label is one to look out for. Since the inaugural Gnadenberg Road Shiraz release - 2015 vintage, the wine label quickly became a Halliday 4.5 star rating wine label. The vineyard is located just over one kilometre from Australia's most iconic single vineyard wine; Henschke Hill of Grace. A stunning setting with a landscape of rolling hills covered with green pastures, and a patchwork of vineyards.
The Garden & Field vineyard has been created in an ancient soil profile of heavy red clay over sandy loam, shale and schist rock matter. While the rainfall in the high ranges of the northern Barossa region is minimal, the moisture holding capacity in the soil structure is it's secret to concentrated wines of high aromatics and depth.
Vineyard tours and tastings are a memorable experience as the setting takes you back to yesteryear, 1856, when the first stone was placed at the homestead. Stone cottages, corrugated sheds, with gravelled roadways are in the heart of the vineyard setting.
Experience a three bottle sample pack of the Garden & Field wine range - 100% hand-crafted and presented beautifully in deeply punted heavy weight wine bottles. Cork closures (100% TCA approved), to compliment the traditional wine and vineyard techniques. It's impressive from the beginning.
Three Bottle Sample Pack Includes;
*Tasting notes included - Gomersal Shiraz signed by the wine maker.
$300.00
Barossa - Wine Pack!
Pedro Ximenez, the ultimate sweet wine indulgence.
Hand picked and barrel aged from the original vintage over 30 years ago. The Dandelion Vineyards Pedro Ximenez is a luscious, rich textured, sweet wine and has no boundaries when it comes to food matches.
Translucent, deep amber in colour with a nose of sweet English toffee's, candied citrus fruits, figs and pecan nuts to mention a few. Accompanied by a selection of cheese, dark chocolate truffles and Grandma's traditional Trifle dessert.
Your six pack offer of Pedro Ximenex is one not to be missed and will surely please even the fussiest of your friends this festive season.
Enjoy!
Packaged Liquor & Sales Licence 57709150
You must be over the age of 18 to purchase from this website, for more information, please see Drink Wise.
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