Vintage:                     2022

Grape Variety:         Shiraz

Region:                      Barossa Valley

Sub Region:              Greenock

Origin:                        Barossa sub-region Greenock has rich red clays over limestone, which restricts vigour and gives a smaller berry size. This results in wines with power and structure with a balancing energy from the limestone substrate. The wine is unrefined and unfiltered.

Winemaking:            Destemmed and fermented in wooden fermenters with plunging twice daily, then lids are put on the ferments and held on skins for a further 4 weeks to build tannin structure. Basket pressed direct to barrel and aged on lees in a mix of a new french oak puncheon as well as seasoned barriques for 20 months, the final blend being 25% new oak.

Bottling Date:           December 2024

Tasting Notes:          Strong aroma right off the bat with notes of dark plum and perfumed violets. Palate delivers notes of liquorice, clove and toasty oak. Long finish with a lasting taste.

Vintage:                     2020

Grape Variety:         Grenache

Region:                      Barossa Valley

Sub Region:              Seppeltsfield

Origin:                        Barossa sub-region Seppeltsfield sits on the Western ridge of the Barossa, with a mix of red clays and shattered limestone. Old vine Grenache has thrived here for centuries, with the perfect balance of fruit density and structure being the hallmark. The wine is unrefined and unfiltered.

 Winemaking:            Destemmed into stainless open fermenters and pumped over twice daily for 10 days. Aged in seasoned 600L thick stave French Oak casks for 20 months, such that ageing is slower and less oxidative.

 Bottling Date:           August 2022

Tasting Notes:          Notes of raspberry and cranberry immediately on the nose with hints of violet. Sweet fruit on the palate with grippy tannins and smooth texture. Taste plums, wild berries and cherry.

Reviews:          96 Points Sam Kim of Wine Orbit | 95 Points The Real Review

Grape Variety:               Shiraz 42%, Mataro 30%, Grenache 28%

Vintage:                        2022

The Moonlight Run was our midnight drive back to the Barossa after working vintage in the Clare Valley in 1999. We would crave a soft slurpy wine to wash down a hard night’s work, so we decided to make our own. We take inspiration from Southern Rhone wines and this is our take on them.          

Sub Regions:                 Tanunda, Lyndoch, Greenock, Koonunga Hill

Winemaking:                The 2022 vintage gave some light and fragrant wines, allowing our first Shiraz dominant Barossa blend. Shiraz from the clay and limestone of Greenock, coupled with some red berried Shiraz from Tanunda provides a svelte and linear component to this Rhone styled blend. Mataro from dry grown vines on the red clay soils of Koonunga Hill, fermented with 30% whole cluster inclusion, adds the tannin backbone. Old vine Grenache from the Western ridge behind Lyndoch, where the clay soils are dense, is fermented with 50% whole bunches included. This complex Grenache fruit adds red berry and smoked meat flavours as the of this blend. Daily pump overs early in ferment, followed by punching down as the ferment finishes, ensure gentle and controlled extraction. Aged in seasoned French Oak Puncheons, each parcel is selected and blended just before bottling in December 2024.

Tasting Notes:              Red/purple in colour, with amaro and savoury whole bunch complexities on the nose with panforte, orange rind and smoked meat aromatics. Coffee liqueur, roasted cumin and coriander with red berry flavours abound on a bright and linear palate. Complex and interesting, this wine finishes dry and spicy making it an ideal gastronomic wine.

Cellaring:                     Five to ten years.       

Grape Variety: 100% Shiraz

Vintage:                       2022

Originally this wine came from the sixty-year-old Shiraz vines from Greenock that were about to be uprooted. They were saved in the eleventh hour and we used the fruit to make this extraordinary wine.

Sub Regions: Western Ridge, Marananga, Tanunda

Winemaking: Shiraz for The Eleventh Hour is sourced from vineyards located in the Greenock, Koonunga Hill, Tanunda and Marananga sub regions of the Barossa. The red clay belt of the Western Ridge running through Greenock creates an ideal environment to grow shiraz. Fruit from this region is juicy, spicy and concentrated. Marananga and Tanunda has deeper red brown soils giving lifted red fruit aromatics and black olive characters, with the red clays of Koonunga giving power and intensity ,with a firm tannin line. Harvesting takes place in the cool of the morning with the fruit destemmed without crushing. We ferment each parcel in separate batches in open fermenters before basket pressing and ageing in seasoned oak. The wine was moved to tank in individual components for several months before blending and bottling without fining or filtration in December 2024.

The Wine: The 2022 has a complex bouquet of vanilla pod, blueberry and dark plum with hints of roasted hazelnut, black pepper, star anise and black pepper. The svelte palate has fresh acidity keeping the fruit bright, with fresh roasted coffee and blackcurrant fruit flavours supported

Cellaring: Up to ten years.

Grape Variety: Primitivo

Every Wednesday evening as the sun was setting, my family used to walk a well worn path across an empty paddock behind our house to our friends house for dinner. One night over a glass of wine, the property owner suggested we plant this bare land to vineyard so they didn't have to keep maintaining the area. At the turn of the century we planted on this site some varities that are new to the Barossa such as Primitivo, Tannat, Saperavi and Petit Sirah as well as some old favourites Mataro and Cinsaut.

Sub Regions: Southern Moppa

Winemaking: Primitivo from dry grown vines on the rose quartz soils of our Dadd’s Block is hand harvested to ensure the grapes are delivered to the winery in whole clusters. Partially destemming into open top fermenters, around 30% whole clusters are included in the ferment, which is allowed to start naturally. In contact with skins for around 12 days with daily pumpovers early in ferment followed by punching down as the ferment finished, ensures gentle and controlled extraction. The wine is moved to bottle after only six months ageing, to capture its vibrancy and energy.

The Wine: Raspberry, black pepper, dried oregano and tobacco leaf make this a dry red that is atypical for the Barossa climate with its high end aromatics. The sweet, soft and round tannin palate bring back the familiarity of this warm climate and early released wine. Flavours of bright red fruits, wild herbs and bright acidity ensure that this wine is best enjoyed at the lunch or dinner table and drunk with friends in abundance without any pretentiousness.

Cellaring: Up to seven years

Awards: 93 Points The Real Review