Ash Ratcliff is one of the sharpest minds growing grapes in Australia with a vision towards a new Riverland. The "Bullets Before Cannonballs" concept is something Ash has used extensively during his time in the Riverland. The idea being, you shoot loads of 'bullets' - small trials of new varieties - and when you see one excelling you light the fuse on a cannonball and go deep on that variety.
It's a methodology which is yielding great results for Ricca Terra Farms. This wine is a fiery blend of the red varieties that have excelled for him so far: Nero d’Avola, Lagrein, Negroamaro, and Tempranillo.
The finished wine is flush with dark fruits and exotic spice. It also impressed the judges at the 2017 AAVWS taking home two Trophies, including Best Blend amongst the leading alternative variety wines in the country. Great value to be had here and a super versatile red for any night of the week
It’s a wine that continues to surprise seasoned Shiraz lovers with beautiful flavours of violet, clove, and cracked pepper dominating, while fresh dark red fruits such as blueberries, cherries and plum shimmer alongside the creamy & precise French oak.
The cool, maritime climate of Mt Benson is the major reason why our wines remain elegant & medium bodied as opposed to the big wines from warmer, more sun-drenched regions. Instead, our red wines pick up a lot more spicey characters, vibrant fruit and subtle tannin profiles, and nowhere is this more evident than in our Shiraz.
Did you know that the climate and soils in Robe and Mt Benson are very similar to that of certain parts of Bordeaux in France?
It’s a big reason why our wines all share some characteristics to that region however, I utilise different and more modern winemaking techniques to produce wines that are unique to Berrigan Wines. The climate, in particular, is the major reason why our wines remain medium bodied at most as opposed to the big wines from hotter, more sun-drenched regions to the north, east and west of us, so this Syrah will match more easily with a wider range of foods as it won’t overpower and compete with your hard work in the kitchen.
The decision-making process in making my wines always begins in the vineyard, and this Shiraz was grown with a very open canopy to allow maximum sunlight exposure during our long, cool growing season. This extra sunlight during ripening allows better colour development in the skins, which translates to wines of deeper colour with soft, silky, elegant tannins in natural balance.
“With plenty of natural acidity, colour, and tannins, I am able to guide this wine thru from harvest to bottle with little intervention while encouraging the fruit and spice flavours to hold up and shine in this wine.” Dan Berrigan
2 days of pre-ferment cold soak then 12 days of warm fermentation and malolactic fermentation was completed on this wine, followed by 15 months maturation in fine-grain French oak barriques. The oak really helps to mature and round out this wine and gives the mid-palate extra creaminess and weight which helps push the flavours forward on this wine, and makes the wine easy to pair with a wide variety of food and situations.
JEREMY OLIVER 91 POINTS!"A very elegant, polished and harmonious cabernet of medium to fullish weight and a fine, drying firmness. Its sweet, slightly jammy spectrum of blackberry, cassis, and dark plum flavour knits tightly with dusty chocolate-like oak, revealing undertones of dried herbs and cedar. Very restrained, with pleasing richness of fruit despite its finesse."Jeremy Oliver
JAMES HALLIDAY 94 POINTS!"An imperious wine which is presently fending off all suitors for her affections, yet will reward those who persist. There are layers of blackcurrant, dark chocolate and cassis over a bed of ripe tannins, all locked in an embrace."James Halliday Wine Companion 2010
Affectionately known as 'Truffle Hound' - is our early-released, approachable and jovial expression of Barbera & Nebbiolo - we aim to retain the higher aromatics, herbal savouriness for its amaro-like refreshment. For those that favour meaty, gaminess over bright plum-fruit. An exploration for umami-like refreshment. It presents with a smoky, amaro-like liquorice and cardamom spice. Given drive by a lively and juicy palate-weight and pucker with a bright yet savoury finish.
Tasting notes: Compatriots means 'mates' and this plush blend of Shiraz, Cabernet Sauvignon, and Merlot is in a proud Australian tradition. It has a generous and enticing nose, and the palate is an delicious mix of ripe red fruits, liquorice and cedar, with rich, smooth tannins offset by gentle, juicy acidity. Think roaring fireplaces, lamb shanks and winter comradery. This wine will age well for 15 years.
A wine that exhibits the best qualities of great Hawke’s Bay cabernets/merlot - intense aromatic berry fruit characters, a rich mid-palate and a supple tannin structure. Awatea is a full flavoured wine that can be enjoyed over 8-10 years.
Awatea ’10 is a dark magenta colour with aromas of fresh blackberry and raspberry infused with rosemary and sandalwood. The palate is pure, powerful, and well balanced, with mineral freshness and fine powdery tannin warmth contributing to its length.
Awatea ’10 is a blend of 42% cabernet sauvignon, 40% merlot, 12% cabernet franc and 6% petit verdot. It will continue to evolve in bottle, providing great enjoyment up to 10 years from harvest. It is a natural partner for savoury red meat dishes and hard cheeses.
The separate parcels of grapes were destemmed before a traditional warm, plunged fermentation and extended maceration on skins. The resulting wines were then run to new and seasoned French oak barrels for 18 months’ ageing. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2011, then returned to barrel for their second winter. The finished wine was then egg white fined and bottled in November 2011.
Total acidity as tartaric: 6.2/l
Residual sugar: Dry
The 2016 Cabernet Sauvignon uses fruit produced from 40 year old vines on the Follett family vineyard, situated on the Bremer flood plain at Langhorne Creek.
Traditional open fermentation was employed followed by maturation in French oak barriques for 20 months, prior to bottling. The wine displays a lifted aromatics of black fruits and violets, along with some cedary oak nuances.
The concentrated palate has a lovely silky texture, showing chocolate and cassis flavours and a wonderfully long finish.
With careful cellaring this wine will age superbly for at least the next 10 years.
"Deep garnet-purple coloured, the 2010 Southwest Rocks Shiraz has an intense, complex nose of ripe black cherries, black raspberries and roses with underlying hints of toast, nuts, baking spices and smoked meat. Light to medium-bodied with amazing intensity and tension in the mouth, it has a medium to firm level of grainy tannins, very crisp acid and a long finish. Made for the long haul, consider holding onto it for a year or two and drink 2014 to 2024+."
Pinot Noir is one of trickiest grapes around. Its temperamental and has a short attention span. Shiraz offers good therapy for Pinot and in this blend, it gets a lot more credit at 27% of the make-up.
Pinot Noir is also a beautiful grape but doesn’t always behave and wants to grow a few more grapes than we need. This makes for a wine that is great to smell, but needs a little help to make it taste right again and this is where team work is required, and shiraz is always the first pick. It helps give the wine a familiar red wine taste.
The two grapes ripen at different times and so we make them separately and blend them together once they have both been made into wine. The Pinot makes the nose look great. Its juice gives the familiar strawberry and raspberry smells. Its skins however are pretty thin so the taste can be somewhat watery. Shiraz on the other hand has thick skins, its strong and can help Pinot in the taste department.
Both of these grapes have a white pulp or flesh that gives the wine its aroma’s. They are fermented with their skins to give the wines their colour and flavour. A little Shiraz can really help Pinot look good again.
Berries, cherries, strawberries, raspberries.
Fresh and crunchy blueberries and strawberries.
Our 2017 vintage Pinot Noir hails from two Upper Yarra Valley vineyards with a blend of fruit from the same clone (MV6)
Both blocks are perched high on elevated, northerly facing slopes on volcanic clay loam soils. The Macclesfield site is our coolest vineyard and delivers pretty spices and structure, whilst the Gladysdale vineyard is older and offers wonderful drive and fruit purity.
Our Gladysdale fruit was handsorted, fully destemmed and cold soaked for a few days before being inoculated for fermentation. The Macclesfield parcel was 70% destemmed with 30% remaining as whole bunches in ferment. We largely left this one alone, allowing a long cold soak (5 days) before wild fermentation commenced. Both vineyard parcels were gently pressed to tank before running to a combination new (10%) and old French puncheons and barriques.
After 9 months maturation, both vineyard parcels were blended in tank and settled before bottling, unfined and unfiltered.
The finished wine is highly fragrant with lifted sour red cherry, ginger and dried florals with just a hint of wood spice. The palate follows suit with mouth filling cherries, supported by whole bunch spice and bright, mouth-watering acidity to finish.
Each year the same descriptive notes come to mind for this wine: seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones—this is the backbone of By Farr wines. The alluring characters of this vineyard, combined with red fruits, whole bunch, acidity and oak, have produced a beautifully interwoven expression of site and vintage. That’s what it’s all about.
Sangreal is consistently made with 60 to 70 per cent whole bunch and aged in new oak. It is fermented in a five-tonne oak barrel with an open-top fermenter, and cold soaked for four days before a natural fermentation of seven to nine days. Once the cap falls, the tank is pressed. The wine is racked only once after malolactic fermentation, then sulphured and bottled, the entire process taking a total of 18 months. The wine is unfined and unfiltered in order to retain its natural flavour and bouquet. Sangreal is the most seamless and perfumed of the three single-vineyard pinots.
It is a high-altitude area of between 400 and 500 metres, compared with the Barossa Valley’s elevation of 200 to 300 metres. This higher altitude and 1 to 2 weeks later ripening pattern results in more distinctive varietal flavour characteristics, lower pH and higher acidities.
While the Eden Valley region is most associated with the white wine variety, Riesling, it also produces elegant, tautly structured Shiraz which is highly prized by winemakers.
This Torbreck Shiraz cuvée is a skilful blend of fruit from a 40 year old Eden Valley Shiraz vineyard and an 80 year old Barossa Shiraz vineyard – a marriage of elegance and intensity.
Australian certified Organic, Bio-Dynamic winery.