Vineyard: Rileys Sparkling wine is made from premium, single vineyard grapes grown in the cool climate of Eden Valley. The vines are hand pruned and picked each year to ensure a high standard is maintain of vineyard management.
Season: The vintage began with well below-average winter rainfall, followed by a warm and dry spring, which enhanced flowering and set to give average to above-average yield potential. Low disease pressure was maintained by one of the hottest Decembers on record, though temperatures cooled down in the New Year and rainfall around veraison in late January brought relief to dry-grown, old-vine Eden Valley vineyards. Rainfall came in early March which and allowed the vines to refresh without damaging wine grapes. Open vine canopies assisted with maintaining low disease pressure and allowed light to ripen wine grapes without sunburn damage.
Wine making: Hand picked parcels from the estate of Chardonnay and Pinot Noir grapes were made and barrel aged separately. With the wine makers choice of these two varieties for the final blend, the Sparkling wine was placed in bottle for a traditional sparkling wine making method.
Appearance: Pale straw and salmon hue
Aroma/Bouquet: Toasted cashew nuts mingled with apple and strawberry.
Palate: The palate is crisp with a complex buttery texture. Elegant fruit notes of strawberry and cherry lead to a refreshing dry finish.
Food Pairing: Canapes such as Potato cakes with smoked salmon and sour cream, Chicken skewers and spiced satay or a selection of artisan cheese with cured meats.
Residual Sugar: NA
Production: 200 cases
Cellar potential: 10+ years
Wine consultant: Joanne Irvine
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
100% Vegan friendly white wine from Barossa's high country - Eden Valley!
Chaffey Bros Wine Co. award winning single vineyard wines are noted as a local talking point. Fresh, zippy, aromatic, dry to fruity palates and incredibly fashionable; if that's your thing.
The Chaffey Punkt Collection will be the perfect one stop pack for your next dinner party or just grab one to top up your wine shelf.
A wine collection to suit all white wine lovers;
1 x Tripelpunkt Riesling
1 x Duftepunkt Riesling/Gewurztraminer Blend
1 x Funkelpunkt Sparkling Riesling (Dry Style)
1 x Bluhenpunkt (100% Gewurztraminer)
1 x Kontrapunkt (100% Kerner - Dry Style)
1 x Zeitpunkt Riesling (100% Organic)
Mountadam Vineyards Eden Valley Sparkling Pinot Chardonnay
Vineyard: Mountadam Vineyards has long been recognised as one of Eden Valley's pinnacle vineyards. Established in the 1970's and mastering cool climate varieties such as Chardonnay, Riesling and Gewurztraminer before an array of red wine varieties took hold. The vineyard is situated in the High Eden region of the Barossa at an altitude of 550m, where the breezes and slow ripening micro-climate enable superior quality of wine grapes.
Season: The vintage can be characterised as long and cool with good winter rains providing high moisture levels in the soil. January to February were cooler than expected with March having warmer days 2 - 3 degrees above average.
Wine making: Hand picked Chardonnay and Pinot Noir grapes were made on site at the estate winery. Traditional method and bottle fermented with the final blend of Pinot Noir 60% Chardonnay 40% Secondary.
Appearance: Pale straw and blush hue.
Aroma/Bouquet: Lifted fruit characters of strawberry, fig and red apple with hints of cashew and toast.
Palate: Fine persistent delicate beads of bubbles meander across the palate with upfront fruit flavours of quince, apple, honey dew melon, nuts and brioche. A light, crisp and dry finish.
Food Pairing: Aperitif, Freshly shucked oysters, tempura prawns and cornichon salsa.
Residual Sugar: NA
Cellar potential: 10+ years
Wine maker: Helen McCarthy