$30.00
Vineyard: 100% Estate grown Shiraz handpicked from Eden Springs/Gatt Vineyard. Beautiful cool climate country at High Eden, the pinnacle of Barossa. Altitude 460-515m
Season: The Barossa experienced a mild and dry season with frost reducing fruit quantities across the South Australian wine regions. Early ripening assisted with intense colour development and rich deep berry flavours.
Winemaking: Base wine fermented on skins and matured in oak before blending. Secondary fermentation via classic Charmat method. Liquored with vintage port bottles under pressure. Handcrafted to exacting quality standards. Matured 37 months in 100% seasoned American & French oak 300L barrels.
Appearance: Deep dark purple with fine and persistent beads.
Aroma/Bouquet: Beautifully fragrant chocolate notes, cherry blossom and liquorice drops.
Palate: Uniquely Australian Sparkling Shiraz with lively bubbles and a pleasant sweetness. Bursting with confected cherry, plum and black forest berries. Rich and creamy with spicy liquorice, cinnamon and vanilla bean notes.
Food Pairing: Richly flavoured dishes, red meats, turkey and game. Chocolate raspberry tart, Christmas pudding, Cheese plates and dried fruit.
Serve: Chilled from 4+ degrees
Alcohol: 13.3%
pH: 3.45
Acidity: 6.7g/L
Residual Sugar: 25g/L
Production: 870 dozen (750ml)
Cellar potential: up to 2030
Winemaker: David Norman
$260.00
Single Vineyard - Estate Grown - James Halliday’s Five Star Wineries
A superb collection of six premium red wines, assured to please all wine enthusiasts.
Award winning and highly prized, Eden Valley Shiraz and Cabernet Sauvignon’s are renowned for long term cellaring. With the selection on offer, these six wines can be decanted and enjoyed within hours, if desired.
1) Dandelion Vineyards 2013 Red Queen of Eden Valley Shiraz
Dry grown and established on own roots, these Shiraz bush vines are hero’s in the Barossa region region at 102 years old.
Silky tannins with rich dark red berry fruits, notes of liquorice and pepper spice fill the palate with incredible power and presence. Decanting for 2 – 4 hours is recommended.
2) Mountadam Vineyards 2013 Patriarch Shiraz
Patriarch Shiraz honours founder - David Wynn, remembered as one of the greatest contributors to the Australian wine industry.
Perched at an altitude of 500m on a unique east facing aspect, the Patriarch Shiraz wine showcases dark berry fruits, with notes of dark chocolate white pepper and nuances of quality French oak. Decanting for 2 – 4 hours is recommended.
3) Gatt Wine 2010 High Eden Cabernet Sauvignon
100% Estate grown Cabernet Sauvignon. Hand-picked in the beautiful High Eden region of the Barossa, also known as Eden Valley. Cabernet grapes are well-known in this region for slow ripening due to the cooler evening temperatures with the rewards of patience delivering strong colours and elegant deep fruit flavours.
This Cabernet is a showpiece from the vintage of 2010, along with quality wine making and bottle age. Decanting for 2 – 4 hours is recommended.
4) Poonawatta 2015 The Cuttings Shiraz
With Shiraz vine cuttings taken from one of the oldest vineyards in the region (Poonawatta 1880 Shiraz), ‘The Cuttings’ has been long recognized as a stand out amongst Eden Valley wines.
The wine brings concentrated blue and black fruits through the aromas from the glass with a palate of pepper berries and spice. New French oak has matured this wine which is obvious but a delight on the senses. Decanting for 2 – 4 hours is recommended.
5) Riley’s of Eden Valley 2016 Cabernet Sauvignon
An exceptional valued Cabernet from a single estate situated in central Eden Valley. The nights are cooler and the soil profile is perfect to mature this prized wine variety.
Dark red colour from the glass is obvious but the lifted nose of minerals, coffee beans and rich black berries will keep you wanting more.
This wine is youthful and enjoyable but if you have time to cellaring it will reward. Decanting for 2 – 4 hours is recommended.
6) Stage Door Wine Co. 2016 Full House Cabernet
Leaping into the wine scene in 2014, the Stage Door Wine Co. label is one to look out for. Some of you may have consumed this wine label on Qantas business class or read in print editions such as James Halliday’s.
Exceptional value with fine wine making to match; we know you will love this medium bodied Cabernet and not just for the colour, but the dark notes of berry fruits along with chalky savoury tannins is very enjoyable to say the least!
$50.00
Vineyard: Twenty year old Cabernet Sauvignon vines (clones LC10 & LC12) are planted on red clay. The trellis is VSP (vertical shoot positioning) with the grape vines hand pruned via rod and spur method.
Season: Spring began dry and led into a mild, dry summer with minimal disease pressure. Summer was dry, hot and windy with relief of 60-75ml of rain in the later months. The rain was perfectly timed for the old dry-grown vineyards with a mild ripening season that followed from February through to April.
Winemaking: Handpicked and pressed in temperature controlled open fermenters. Basket pressed fruit with skin contact to oak barriques. The wine is matured with 30% new French oak before seasoned French oak barrels.
Appearance: Deep garnet.
Aroma/Bouquet: Vibrant fruit aromas of blackcurrant, blackberry, cherry, black plums and cassis with hint of spice, black liquorice, tobacco leaf, Provencal herbs, dark chocolate, subtle French oak, vanillin and perfumed Eden Valley earthy fruit.
Palate: Blackberry, plum, blackcurrant, cassis with notes of spice, tobacco and light herbal notes. Licorice and gentle French oak add to the wines complexity. Full bodied and concentrated structure with fine tannins to support a finish that lingers persistently.
Food Pairing: Red meats and hearty stews, lamb shanks, beef ragout with tagliatelle pasta.
Alcohol: 14.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 150 cases
Cellar potential: 20+ years
Winemaker: Chris Taylor/Trevor March
$30.00
Vineyard: Shiraz is grown on the Riley's estate located approximately central in the Eden Valley wine region. The soil profile is predominately sandy loam over clay, which allows for good drainage and water retention throughout the drier months. The vineyard is ideal for Shiraz grapes, with cool evening temperatures developing into warm to hot days at an altitude of 440m. Minimal irrigation is required with most years stated as a 'Dry Grown' vineyard.
Season: The 2015 vintage will be one to remember. The season started well with above average early winter rains that filled the soil profile and dams, however it was dry from then on. Temperatures were above average in spring allowing the vines to get off to a strong growing season. Summer was generally mild with the exception of a few days of extreme relieved by thirty millimeters of rain in January.
Wine making: The grapes were machine harvested in the cool of the evening. The juice was gently pressed in a traditional basket press before skin contact and naturally increased ferment temperatures assisted wine making to maintain colour. Within weeks, the processed wine was transferred to seasoned French oak barriques to mature for a further 18 months.
Appearance: Medium to deep purple
Aroma/Bouquet: Alluring dark red fruits, black pepper and spice aromas with a hint of vanilla oak
Palate: A medium to full bodied wine with typical Eden Valley elegance. Spicy undertones lingering throughout the palate with concentrated sweet black currant, red liquorice, stewed rhubarb and dark blue fruits. Overall, the Shiraz wine is powered with sweet ripe fruit and finishes with tight tannin and exceptional balance.
Food Pairing: A selection of sharp cheddar and strong blue cheese, slow cooked lamb shanks and red wine jus, Osso Bucco or smoky spiced sausages with butter beans.
Alcohol: 14.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 15+ years
Wine consultant: Joanne Irvine
$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
$30.00
A joint venture between great mates brings together a blend of Shiraz, Cabernet, Merlot & Cabernet Franc. Colin Forbes & the lovable Bob McLean loved sharing a sparkling red, it is the essential wine to have in any Barossan fridge.
Vineyard: Bob's Shiraz grapes were grown in the Menglers Hill region of Eden Valley, a superb place to seek Barossa views from the lookout area. The Shiraz grapes were dry grown and hand picked before barrel aging for three years. As with the Merlot, Cabernet Franc and Cabernet from Colin Forbes vineyard, these were hand picked, pressed, left on skins with added heat from the fermentation to extract intense colour and barrel aged before the selection was attained for the wine making.
Wine Making: The wine grapes were barrel aged by Colin & Bob for the perfect blend and placed in bottle for a traditional method sparkling red. After 9 months of hand nurturing to create this delicious bubbles the wine was ready to be enjoyed.
Appearance: Rich crimson in colour.
Aroma/Bouquet: Raspberry characters and rich black fruits with a touch of tawny on the nose showing, due to dosage.
Palate: A lingering dark fruit basket with a touch of tawny goodness.
Food Pairing: Barbecue lamb chops, Christmas Turkey or Pudding and dark chocolate raspberry tarts to name a few. A sparkling red wine is the chefs choice!
Alcohol: 14.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 10+ years
Winemaker: Colin Forbes & Bob McLean
Sold Out
Vineyard: Situated in the northern end of Eden Valley is the family owned and operated vineyard of Garden & Field. The site is spectacular which takes in a landscape of rolling hills with vineyards dotted in the distance. Planted on own roots and established as a non- irrigated site, with a southerly aspect. Elevation of 390m consisting of ancient volcanic soil, red brown earth, ironstone, quartz and schist rock lay over clay & limestone.
Season: Spring was dry and led into a very mild, dry summer with minimal disease pressure, resulting in fruit with high 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 dry-grown vineyards and the mild weather that followed from February through to April left a vintage to remember.
Wine making: Hand-picked Shiraz was gently basket pressed on site and left to ferment on skins for 4-6 weeks until fermented dry. Traditional hand made and tended, reminiscent of yesteryear before maturing in new French oak for 22 months. When bottled the wine was cellared to rest for a further six months prior to release.
Appearance: Deep crimson brick red with purple hue
Aroma/Bouquet: Aromas of black cherry, mocha and exotic spices with concentrated depth.
Palate: New French oak dances around the elegant red and blue berries with dark chocolate and espresso coffee notes, finishing with layers of concentrated fruit, spice and savory integrated tannin.
Food Pairing: Wagyu Beef, slow cooked Beef cheeks with root vegetables or dark chocolate Raspberry tart.
Alcohol: 14.9%
pH: 3.56
Acidity: 6.3g/L
Residual Sugar: NA
Production: 70 dozen (750ml)
Cellar potential: now - 2040+
Wine maker: Peter Raymond
Awards: James Halliday Nov 2017 Weekend Australian Wine Review 95 Points, James Halliday 2019 Wine Companion: 95 points 5 Star rating
$225.00
Six Pack Sample Selection from one of Barossa's Best!
Gatt Wines majestic vineyard rolls across the High Eden landscape of the Barossa region, at an altitude of 515m.
Ray Gatt creates wines of distinction from one premium and captivating site. Established in 1972, the vines are deeply rooted in the soil profile producing some of Barossa’s most sort after wines. Cool climate red’s such as Cabernet Sauvignon and Shiraz are highly prized, with Riesling and Pinot Gris a signature white wine in the High Eden sub region of Eden Valley.
Gatt Wines High Eden range is an essential addition to any wine lovers collection.
This must have six pack selection offers one each of the following;
$50.00
ineyard: Stage Door Wine Co. vineyard is situated on the estate site of Avon Brae at an altitude of 450m. The vineyard rows are established north to south to maximize quality for best vineyard management. Terrior is resting over fractured rock and sandy loam on a deep clay base..
Season: Temperatures were above average in spring, allowing the vines to get away to a good, healthy start. Summer was generally mild with the exception of a few days of extreme heat after New Year. Thirty millimeters of rain fell in January which helped to refresh the vines. Shiraz and Cabernet ripened at the same time and were harvested around Easter. 2015 was a cracking vintage in pace, yield and above all, quality.
Wine making: NA
Appearance: Dark brick red
Aroma/Bouquet: Perfumed blue and blackberries with spice and black pepper.
Palate: Mouth-watering black fruit is beautifully balanced across the palate followed by velvety tannin. A full bodied wine of great complexity and length.
Food Pairing: Maggie Beer's capsicum and eggplant roulade with fried capers, slow cooked beef cheeks and parsnip puree or Beef and tomato casserole with herb dumplings.
Alcohol: 14.6%
pH: 3.58
Acidity: NA
Residual Sugar: NA
Production: 203
Cellar potential: 15+ years
Winemaker: Kym Teusner
$25.00
Vineyard: Stage Door Wine Co. vineyard is situated on the estate site of Avon Brae at an altitude of 450m. The vineyard rows are established north to south to maximise quality for best vineyard management. Terrior is resting over fractured rock and sandy loam on a deep clay base.
Season: Temperatures were above average in spring, allowing the vines to get away to a good, healthy start. Summer was generally mild with the exception of a few days of extreme heat after New Year. 30 ml of rain fell in January which helped to refresh the vines. Shiraz and Cabernet ripened at the same time and were harvested around Easter. 2015 was a cracking vintage in pace, yield and above all, quality.
Wine making: NA
Appearance: Deep crimson-red
Aroma/Bouquet: Lifted violets with forest floor fruits, notes of dark chocolate with pungent aromas of soy sauce and cured meats.
Palate: Intense layers of dark fruit including satsuma plum and black cherry lie over a mouth filling palate. Kalmatta olive, cured meats are intertwined with an array of concentrated berries leading to a smooth and medium bodied finish.
Food Pairing: Antipasto platters of charred vegetables and cured meats, Wood oven pizza with layers of Barossa's finest mettwurst or Spaghetti marinara.
Alcohol: 14.7%
pH: 3.6
Acidity: NA
Residual Sugar: 1.2 g/L
Production: 1502 dozen
Cellar potential: 10+ years
Wine maker: Kym Teusner
$90.00
Vineyard: The 1880 hand planted Shiraz vines produce premium iconic fruit with heritage dating back to the first settlers. Now accredited as a Barossa Trust Mark wine, signifying a superior wine of the region.
Season: The lead-up to vintage saw an early onset of summer, with occasional thunder-storms and four heat spikes into the high 40's, through summer. Fortunately 16 ml of rain came, the first rain for six months which helped dry-grown vines through to maturity. Cool drizzly weather at the end of March nearly brought the harvest to a halt but a return to an Indian summer gave varieties a chance to develop quality fruit.
Wine making: NA
Appearance: Deep crimson with a brick red hue.
Aroma/Bouquet: Complex layers of dark berries, white and black pepper, spice and liquorice.
Palate: Lingering black fruit, with pepper seasoning. Dark chocolate and oak nuances develop into concentrated fruits with elegant tannin.
Food Pairing: Oxtail stew with orange and almond walnut crust, roast rack of pork with fennel and prunes or beef fillet and potato mash.
Alcohol: 14.7%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 159 dozen
Cellar potential: 15 - 20+ years
Wine maker: Reid Bosworth / Andrew Holt
$49.00
Vineyard: The Cuttings is produced from a small dry grown vineyard established from vine cuttings from the original Shiraz vines believed to have been planted in 1880. With historical considerations and declining yields a task to re-established a separate vineyard in 1980 took place.
Season: The lead-up to vintage saw an early onset of summer, with occasional thunder-storms and four heat spikes into the high 40's, through summer. Fortunately 16 ml of rain came, the first rain for six months which helped dry-grown vines through to maturity. Cool drizzly weather at the end of March nearly brought the harvest to a halt but a return to an Indian summer gave varieties a chance to develop quality fruit.
Wine making: NA
Appearance: Deep crimson red
Aroma/Bouquet: Ripe dark berries with white pepper, dark chocolate, spice with a touch of mineral.
Palate: Blueberries and blackberries with pepper, mixed spices, violets and oak complexity. The vintage is powerful with fine grain tannin that will integrate with further bottle age.
Food Pairing: Quintessential roast lamb and baked vegetables, Beef shin with pappardelle and braised leeks or Baked ham and quince glaze.
Alcohol: 14.4%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 151 dozen
Cellar potential: 15+ years
Wine maker: Reid Bosworth / Andrew Holt
$40.00
Vineyard: Patriarch Shiraz honours Mountadam’s founder - David Wynn, remembered as one of the greatest contributors to the Australian wine industry. The Shiraz vineyard was the first vineyard to be established on the estate, perched at an altitude of 500m on a unique east facing aspect overlooking Eden Valley.
Season: Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.
Wine making: The fruit was hand harvested on the 10th of March. Fermentation was carried out in small submerged cap fermenters. The ferment was rack and returned daily for ten days, then left to soak for a further five weeks prior to pressing. The wine was matured in new French barriques for 24 months.
Appearance: Deep red with purple hue
Aroma/Bouquet: Lifted notes of blackberry, dark plums and dark chocolate. The wine displays strong French oak characters on both the nose and palate.
Palate: Initially dark berry fruit characters with pepper and spice that lead to a firm backbone of long tannin. The wine displays excellent texture and complexity.
Food Pairing: Osso Bucco, Marinated orange and fennel roast duck or try Sri Lankan beef curry.
Alcohol: 14.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 20+ years
Wine maker: Helen McCarthy
$28.00
Vineyard: Established in 1972,Mountadam High Eden Estate is one of Australia’s oldest and first cool climate vineyards in Australia. Situated on a unique rocky outcrop, the estate commands an easterly aspect over Eden Valley.
Season: 2017 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: Gentle machine picked Shiraz grapes were pressed and fermented in 8 tonne fermenters at 26ºC. After soaking on skins the wine was transferred to mature for twelve months in French oak barriques (30% new barrels, 20% 1-2 year old barrels, 40% older barrels).
Appearance: Brick red
Aroma/Bouquet: Initial raspberry and rhubarb before dark blueberry fruit lead to cedar notes.
Palate: Red and blue berry fruits with underlying notes of liquorice and spice. A medium palate with a dry tannin finish.
Food Pairing: Antipasto plates of cured meats and grilled vegetables, barbeque lamb chops or peppered sausages.
Alcohol: 14.8%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 20+ years
Winemaker: Helen McCarthy
$80.00
Vineyard: A'Lambra Eden Valley Shiraz is sourced from one of the best Shiraz vineyards in Eden Valley. Old vine with various clones and viticulture cutting edge, while maintaining traditions of the past. Hand tended vines in all vineyard management.
Season: Spring was dry and led into a very mild and dry summer with minimal disease pressure, resulting in fruit with higher natural acidity, 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 fairy tale vintage.
Winemaking: Open fermented, basket pressed and matured in French oak barriques from bespoke coopers.
Appearance: Intense bright purple hue and an inkier royal red carpet colour closer to the centre of the glass.
Aroma/Bouquet: Lifted red fruit a signature of Eden Valley Shiraz, but its site also offers some very unique and distinctive aromas of blackberry with an intriguing nose of spice and perfume of blueberries.
Palate: Deep concentrated blackberry fruits with liquorice, dark chocolate and notes of tar lift from the glass. Alluring and perfumed with intensity but traditional Eden Valley elegance. A perfect wine for long conversations.
Food Pairing: Slow cooked Lamb Shoulder, Beef Stroganoff or Korean Beef Ribs
Alcohol: 14.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 100 cases
Cellar potential: 20+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$60.00
Vineyard: 100% Estate grown Shiraz handpicked from Eden Springs Vineyard. Beautiful cool climate country at High Eden, the pinnacle of Barossa. Altitude 460-515m.
Season: The Barossa experienced its best rainfall in five years during the Winter and Spring. A warm mild season of cool nights for even and consistent ripening followed. Ideal fruit to canopy balance yielded grapes with intense character and varietal expression.
Wine making: Minimal intervention, de-stemmed and fermented on skins for 7 days with pump overs twice daily. Handcrafted in small parcels to exacting quality standards in our state of the art wine-making facility. Malolactic fermentation and maturation in barrel. Blended and lightly filtered before bottling
Maturation: 60% matured for 24 months in new and seasoned French Oak. Deep purple with a dense, dark core.
Aroma/Bouquet: Vibrant raspberry aromatics with spicy vanilla bean lift.
Palate: Elegant cool climate Shiraz from beautiful High Eden vineyard. A stylish wine, concentrated blueberry and raspberry character woven with chocolate. Driven by bright, fleshy fruit with fine, silken tannins and natural balance.
Cellar: Long term cellaring potential, peak drinking now, up to 2025.
Food pairing: Richly flavoured dishes, red meats and game. Beef, venison, goat, pheasant, chorizo. Red wine,pepper and reduction sauces. Best enjoyed >t room temperature 16-20°C.
Wine Maker: David Norman
Alcohol: 14.5%
PH: 3.35
Acidity: 7.35
$40.00
Vineyard: Eden Hall vineyard is situated on the estate site of Avon Brae at an altitude of 450m. Block 4 Shiraz is selected from a premium parcel of Shiraz fruit to showcase the best of the vineyard site. The vineyard rows are established north to south to maximise quality for best vineyard management. Terroir is resting over fractured rock and sandy loam on a deep clay base.
Season: The 2015 vintage will be one to remember. The season started well with above average early winter rains that filled the soil profile and dams, however it was dry from then on. Temperatures were above average in spring allowing the vines to get off to a strong growing season. Summer was generally mild with the exception of a few days of extreme relieved by thirty milli-metres of rain in January.
Wine making: Machine picked in the cool of the evening before arriving in the winery to be bagged pressed and fermented on skins. Later transferred to new French oak barrels for 18 months, then bottled for 12 months before released.
Appearance: Dark red colour.
Aroma/Bouquet: A subtle nose of black fruits, cedar, spice and white pepper.
Palate: This full bodied offering shows abundance of fleshy red and black fruits finishing with perfectly integrated soft tannins.
Food Pairing: Sunday Lamb roast, beef dishes or any full flavoured hearty dishes.
Alcohol: 14.54%
pH: 3.63
Acidity: N/A
Residual Sugar: 1.07
Production: 622 dozen
Cellar potential: Now – 30+ years
Wine maker: Kym Teusner
$25.00
Vineyard: The dry weather meant that when the night time temperature dipped, there were again late frosts, but thankfully not damaging Avon Brae. Near perfect ripening conditions followed, leading into an earlier than usual harvest.
Season: Temperatures were above average in spring, allowing the vines to get away to a good, healthy start. Summer was generally mild with the exception of a few days of extreme heat after New Year. Thirty millimeters of rain on 8 January helped to refresh the vines. Shiraz and Cabernet ripened at the same time and were harvested around Easter. 2015 was a cracking vintage in pace, yield and above all, quality. It is likely to surpass the 2002 in greatness.
Wine making: NA
Appearance: Deep crimson-red.
Aroma/Bouquet: Savoury spice and black pepper on the nose.
Palate: Concentrated berry fruits and lifted raspberries with prunes give way to fine, dusty tannin and black cherry. Cured meats are intertwined with an array of berries leading to a smooth and medium bodied finish.
Food Pairing: Home made beef and mushroom pie, infused truffle egg and eggplant tart or a selection of mature cream cheese.
Alcohol: 14%
pH: 3.56
Acidity: NA
Residual Sugar: 1.21 g/L
Production: 1983 dozen (750ml)
Cellar potential: 10+ years
Winemaker: Kym Teusner
$100.00
Vineyard: The Red Queen of the Eden Valley vineyard turned 102 years in vintage 2013. These ancient gnarly vines over a hundred years of age, are not only surviving but thriving on their own roots in some of the oldest soils on the planet.
Season: An exceptional wine delivering the best Eden Valley region has to offer. Floral, spice, intense old vine fruit which is grown without irrigation in the 2013 vintage - an exceptional year producing minimal fruit due to a frosty spring and a hot dry ripening period.
Winemaking: The Red Queen of Eden Valley was handpicked and gently pressed with whole bunches in open top fermenters and left to mature in new French oak for 2 and a half years. Prior to bottling the wine was unfiltered & unfined to maintain maximum colour for long term cellaring.
Appearance: Deep purple-crimson.
Aroma/Bouquet: An immensely complex, dark, brooding character, red and black fruits, pepper and spice, with licorice and tar.
Palate: Lingering black fruit on the palate, with pepper seasoning. There is an incredibly deep range of flavour, a mix of red and black berries complimented by vibrant pepper and leaf notes. Elegant tannins and lingering acidity help extend the finish and the overall balance is impeccable.
Food Pairing: Perfectly matched with all richly flavoured foods, meats, stews, game or mature hard cheeses. Alluring on the palate our Red Queen commands company with food and friends.
Alcohol: 14.5%
pH: 3.58
Acidity: NA
Residual Sugar: NA
Production: 408 dozen (750ml)
Cellar potential: 20+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$70.00
Vineyard: The Shiraz grapes were sourced from the Fechner vineyard, outside Angaston in the northern end of the Eden Valley Barossa. Heavy clay soils with low annual rainfall assist with rich colour development and intense dark fruit flavours.
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: Picked early to capture those lovely vibrant red-fruited characters of cooler climate Shiraz. It spent 24 months in 83% new French oak hogshead barrels for a brooding and intense palate.
Appearance: Rich and deep purple hues.
Aroma/Bouquet: Aromas of dark cherry, licorice and Chinese five spice lift from the glass with intensity.
Palate: Balanced structure and poise with striking blue fruits layered over a supple and silky foundation of tannins. Dark chocolate notes with a lushness that will be hard to forget.
Food Pairing: Juicy steak or just savour the flavour on its own.
Alcohol: 15.5%
pH: 3.5
Acidity:6.1g/L
Residual Sugar: NA
Production: 388 dozen (750ml)
Vegan Friendly: Yes
Cellar potential: drink now to 10+ years
Winemakers: Daniel Hartwig & Theo Engela
$33.00
Vineyard: Evangeline is sourced from a small planting on the original site of the old Drogemüller family orchard in Springton. The vineyard was planted in early 2003 as a dry-grown vineyard on an east-facing aspect. The soil is typical of the Southern Eden Valley, well draining, low fertility, skeletal and quartz sandy loam. Elevated in altitude: between approx. 400 to 420m.
Season: The dry weather meant that when the night time temperature dipped, there were again late frosts, but thankfully not damaging.
December and early January were warm but rains at the end of January and early March were welcomed. Along with milder weather, the conditions resulted into ideal ripening.
Wine making: Picked early to capture those lovely vibrant red-fruited characters of cooler climate Shiraz. Seven months in new and seasoned French barrels for a subtle oak nuances. This wine is all about fruit!
Appearance: Fresh and vibrant purple hues.
Aroma/Bouquet: Perfumed, dainty blue and red fruit notes with a touch of licorice and rhubarb on the nose.
Palate: A delicate structure with cool blue fruits intertwined with silky tannin and subtle oak influences.
Food Pairing: A perfect wine to have at any time of the day, especially with lunch.
Alcohol: 14.5%
pH: 3.4
Acidity: NA
Residual Sugar : NA
Production: 463 dozen (750ml)
Vegan Friendly: Yes
Cellar potential: drink now to 10+ years
Producers License : 51206730
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