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.
Residual Sugar: NA
Cellar potential: 20+ years
Winemaker: Helen McCarthy
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
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!
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: A dry start to the vintage growing season with expected cooler evenings and seasonal late frosts. Due to the site elevation and vineyard establishment, little frost settled on the grape vines. 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 Shiraz grapes were not affected by this due to no irrigation established on site and allowed the Shiraz grapes to ripen with full colour and flavour intensity.
Wine making: Hand-picked Shiraz was gently basket pressed on site with a small amount of bunches with berries to ferment on skins for 4-6 weeks until fermented dry. Traditional handmade and tended, reminiscent of yesteryear before maturing in seasoned 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: 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.
Residual Sugar: NA
Production: 35 dozen (750ml)
Cellar potential: now - 2040+
Wine maker: Peter Raymond