McLaren Vale, South Australia

Texture City

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SUB REGION: McLaren Vale

VINEYARD: Hiltop/Paxton

WINEMAKING: Fruit was hand-picked and was gently basket pressed straight into old French barriques, and it fermented wild. 10% was destemmed and left on skins, it fully fermented on skins and was pressed after 10 days. We let the wine age on gross lees for 9 months to develop mineral sur-lie aromatics. It was kept in bottle for 3 months before release. 

Alc.%: 13.2

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Adelaide Hills, South Australia

Light, Bright and Juicy

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SUB REGION: Forreston

​WINEMAKING: Single vineyard, handpicked Pinot Meunier from Forreston in the Adelaide Hills. 100% Wholebunch ferment, which was sealed in VC tank for 30 days, undergoing fully wild proper carbonic maceration. We the pressed the wine gently to another VC tank to finish sugar fermentation, it was then aged sur lie in tank, with no oak. A lifted, vibrant cherry nose, with herbacious wholebunch stemminess. Early picked fruit means low alcohol, and at 11.8% the wine is light, bright and crunchy, with beautiful perfumed red cherry fruits and savoury stem characters, and that quintessential cola-like carbonic maceration flavour on the mid-palate. a wine to drink at any temperature, with a chill or without. Bon.

Alc %: 11.8

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McLaren Vale, South Australia

Textural & Bright

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SUB REGION: Willunga

VINEYARD: House Block

WINEMAKING: We basket pressed this one to old french hogsheads, barrel fermented at low temperatures with plenty of stirring. It was then aged in barrel on lees, with occassionaly stirring to temper the naturally high barbera acidity and round out the palate.

Alc.%: 13.3

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Multiregional

VINEYARD: ????

WINEMAKING: An intriguing blend of Vermentino (88%), Verdelho (8%), Pinot Gris (2%) and Sauvignon Blanc. From vineyards across the Riverland and the Adelaide Hills. Fresh, textural, green apples and minerality, perfect for summer and seafood. Think Muscadet or Soave, easy drinking, approachable and fun.

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Alc.%: 12.4

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McLaren Vale, South Australia

VINEYARD: Sentier

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WINEMAKING: An orange wine from 100% Biodynamically farmed Verdelho, from a small vineyard in McLaren Flat. Picked twice, one early pick, one later riper pick. Destemmed and fermented on skins, 50% was pressed to old oak after 1 month and lees stirred fortnightly to build texture, 50% was sealed on skins for 180 days. The resulting orange wine is vibrant orange in colour, unfined and unfiltered so the wine has an appealing cloudiness. Heaps of ginger spice, tangerine, orange peel, baked pears, and hints of toffee apple on the nose, with a compelling full palate, textural and soft with bright orange pith, mandarin crunch, and soft brioche and caramel notes. 

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Alc.%: 12.9

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Multiregional

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VINEYARD: ????

WINEMAKING: An intriguing blend of : 69% Grenache, 12% Uva di Troia, 10% Pinot Meunier, 9% Mencia from multiple regions. It is a collection of small parcels with different winemaking techniques. For the first time in 2021 using Uva di Troia, and onscure southern Italian red variety, light in colour, juicy and fresh. Vin de soif, made for easy drinking with interest.

Alc.%: 13.5

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Adelaide Hills, South Australia

Ethereal

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SUB REGION: Macclesfield

VINEYARD: Jon O'Connell

WINEMAKING: Single vineyard & handpicked. We did a heap of small wild ferments, some with tons of whole-bunches, some without. Some got pressed early, and others we left on skins for a bit longer. Each got pressed separately and into 2-4th fill Burgundian French Oak for close to a year. Trying to follow the canons in Ribeira Sacra where this variety has restraint and poise to the point of the sublime, this is a really delicate, floral, bunchy expression. 

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Alc.%: 13.0

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