Vineyard: The site location is mid to northern end of Eden Valley with low annual rainfall between 450 - 600ml. Vines grow in tight heavy clay soils over layers of volcanic rock. The Provenance is a superb blend of Cabernet & Shiraz grapes dry grown in the Heathvale Vineyards. The blend of these two grape varieties is also previously as Claret.
Season: Summer was also surprisingly mild with below average temperatures from southerlies off the ocean in January and only two short heat events, January and the end of February. This provided for a slow ripening period, which allowed for concentrated fruit, high colour and acidity. Rainfall leading up to vintage was above average, with the heaviest rainfall events in late January and February, which tied in well with the natural physiology of the dry-grown vines. Temperatures were mild during harvest allowing for a long window of hand picking.
Appearance: Deep brick red.
Aroma/Bouquet: Aromas of juicy plum, red cherry, mulberry, blueberry and cranberry notes. Vibrant, deep spice displays hints of liquorice and vanillin French Oak.
Palate: Intense concentrated Cabernet fruit fills the palate with rich Shiraz berries dancing around peppery spicy notes. A mouth filling wine with a savoury but elegant finish.
Food Pairing: Beef Wellington with seasonal vegetables, Sunday Lamb roast, pulled beef on a brioche bun.
Residual Sugar: NA
Production: 40 dozen (750ml)
Cellar potential: 20+ years
Winemaker: Chris Taylor/Trevor March
Vineyard: All the vineyards in the Four Corners range are assessed separately to ensure each parcel of fruit delivers its best individual expression of the Eden Valley region. The hero of this blend is the Grenache sourced from the original and ancient Hamilton vineyard near Springton. With only one tonne secured, it was blended with Shiraz from the Eden Valley region including a small parcel from Poonawatta vineyard to enable this beautiful blend.
Season: The 2012 growing season delivered mild conditions producing moderate yields. No severe weather events occurred which provided excellent growing conditions for high quality Eden Valley Shiraz and Grenache.
Wine making: 53% Grenache/47% Shiraz. All the vineyards in the Four Corners range are assessed separately to ensure each parcel of fruit delivers its best individual expression of the Eden Valley region. Wine grapes are picked and fermented separately before transferring to seasoned oak barrels and matured. The final blend delivers the Poonawatta signature Four Corner Blend.
Appearance: Deep crimson red
Aroma/Bouquet: Elegant, composed and compact, flavours of raspberry, ripe plum, cherry and some black fruits are beautifully integrated, with floral and spicy notes adding complexity.
Palate: Vibrant and fresh with luscious red fruits dominating the palate. Delicate silky tannin is balanced and supported with nuances of French oak.
Food Pairing: Fantastic with lamb dishes or a spicy Asian cuisine, Moroccan Tagine or cheese plates.
Residual Sugar: NA
Production: 100 dozen (750ml)
Cellar potential: 15+ years
Wine maker: Reid Bosworth/Andrew Holt
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.
Residual Sugar: 5.9g/L
Vegan Friendly: Yes
Cellar potential: drink now to 10+ years
Winemakers: Daniel Hartwig & Theo Engela
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).
Season: Temperatures were above average in spring, allowing vines a healthy start to the growing season. Summer was mild with the exception of a few days of extreme heat. Shiraz and Cabernet ripened unusually at the same time, with intense colour formation in berries. The vintage delivered exceptional quality with low yields, likely to surpass the 2002 in greatness.
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.
Residual Sugar: 3.4 g/L
Cellar potential: 15+ years
Wine maker: Simon Adams