Vineyard: The Mount Edelstone vineyard is situated in the Barossa’s Eden Valley wine region. Planted in 1912 by Ronald Angas, a descendant of George Fife Angas who founded South Australia. Unusual for its time, it was planted solely to Shiraz. The ancient soils are deep red-brown clay-loam to clay, resulting in low yields from over 100 year-old dry-grown vines. First bottled as a single-vineyard wine in 1952, it became recognised as one of Australia’s greatest Shiraz wines. The single-vineyard Shiraz grapes are grown organically and bio dynamically in the northern end of the Eden Valley wine region.
Season: The 2014 moon cycles put Easter quite late in the season, so the expectation of a late harvest prevailed until South Australia experienced its record number of heat days over 40 degrees in January. With rain falling in February it became one of the wettest February's in 44 years, with between 115 and 150 ml of rain. Fortunately, Eden Valley was still in veraison, which allowed the rain to replenish soils of much need moisture, particularly in the dry-grown vineyards. The yields appeared depressingly minuscule, due to a severe black frost in spring and cold windy weather during flowering in early December. Early picks of Shiraz after the heat wave were in response to vine stress. In summary, a challenging season with excellent quality but very low yields.
Winemaking: Matured in 92% French and 8% American (28% new, 72% seasoned) hogsheads for 18 months prior to blending and bottling.
Appearance: Very deep crimson with violet hues.
Aroma/Bouquet: Pure and complex, with lifted aromatics of violets, dark plums, fresh blackberries and blueberries, and the unmistakable Mount Edelstone signature aromas of crushed sage and cracked black pepper.
Palate: The palate shows incredible purity and balance, with rich plum and blackberry fruit flavours, rose hip floral and savoury spice notes, finishing long with lingering plum skin and sage, and layers of fine, silky tannin.
Food Pairing: Rib Eye Fillet and red wine jus, Beef Wellington and seasonal vegetables or Beef fillet and blue cheese sauce.
Residual Sugar: NA
Cellar potential: 25+ years
Winemaker: Stephen Henschke
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
Residual Sugar: 25g/L
Production: 870 dozen (750ml)
Cellar potential: up to 2030
Winemaker: David Norman
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.
Residual Sugar: NA
Cellar potential: 15+ years
Wine consultant: Joanne Irvine
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!
Residual Sugar: NA
Cellar potential: 10+ years
Winemaker: Colin Forbes & Bob McLean