The 2007 Tempranillo was the first release of this single vineyard wine, with only 100 dozen cases made. We’ve been trialling a number of different grape varieties that perform well in warmer climates and use less water. At this stage, Tempranillo shows great promise for the region. Being a lighter style the wine is approachable and soft with attractive aromatics.
|100%:||Organic | Biodynamic|
|Colour:||Bright red with a violet hue|
|Aroma:||A fragrant blend of dark cherries and spice, with hints of blackcurrant and blueberries|
|Palate:||Medium bodied and spice driven mouth-feel with cherries and stewed rhubarb. Soft elegant tannins that enhance the mid palate flavour.|
|Drink With:||Tapas, roasted vegetables and Mexican food such as nachos, burritos and any dish with corn as a major ingredient.|
A drink now style of wine, however careful cellaring of 5-10 years will be rewarded.
2019 Vintage saw below average rainfall over spring and virtually no rain during summer leading to a heavy reliance on irrigation. This together with a severe hail storm in November, the hottest day in South Australia since 2009 and regular maximum temperatures over 36 degree Celsius in February made for some challenges. However, our close proximity to the St Vincent Gulf did help moderate some extreme weather events. All in all we saw smaller tonnages with more intense flavour in the fruit. Another consistent year for Pinot Gris and Grenache, with early signs the Shiraz will carry great density of fruit flavours moving forward.
The grapes where hand pick and selectively harvested at optimum flavour and sugar equilibrium. After light destemming, we fermented the must in small batch open ferments. After 10 –14 days of a hand plunging and pump overs we gently pressed our hand picked parcel into new and mature French oak barriques for maturation of six months. The second parcel was pressed to a stainless steel tank and kept fresh for six months prior to blending and bottling.