Colour Scarlet with a magenta rim.
Bouquet Fragrant cherry, raspberry and red currants. Five spice, and a musky perfume.
Palate The palate is plush with red berry fruits - fresh and vibrant. Expressive fruit is matched in a medium bodied and stylish palate, supported with fine, sandy tannins.
Drink Whilst attractive and easy to drink now, grenache ages beautifully and this wine will continue to develop over the next 4 to 12 years.
Food Match Peking duck pancakes.
Vineyards Wirra Wirra sources fruit from a combination of our own vineyards and premium McLaren Vale growers in Willunga, The Range and Onkaparinga Gorge. The vineyards range from 17 to 50 years of age.
Oak Maturation 9 months in seasoned French oak barriques.
Vinification Fruit was crushed and destemmed to stainless fermenters and gently macerated via a combination of hand-plunging and pumping-over. Once the desired levels of flavour, colour and texture were achieved, parcels were pressed to tank to complete fermentation. Allowed to dry and settle, individual grenache and shiraz parcels were then racked and filled to seasoned French oak for approx. 9 months maturation before blending, fining, filtration and bottling.
A thought provoking Pinot Noir. Aromas of rose, rosemary and ripe cranberry follow onto the palate. Supported by firm tannins and French oak characters, it is a wine of elegance, complexity and sheer drinkability.
A warm, dry winter and hot spring brought on another early vintage. Rain came in late January and average summer temperatures followed. From the Mawson Rd and Quarry Block vineyards in Lenswood. Hand picked on 20 February and 1 March, wild fermented in open fermenter with 17% whole bunch and 12% long maceration. Matured for 11 months in French oak. Rose and rosemary, ripe cranberry and sour plum.
5840 bottles produced.
A strong red color, very ripe red fruit (blackcurrant, blackberry) notes and a range of specific aromas expressing, among other things, blond tobacco. Over time, menthol notes of eucalyptus can appear.
Elegant wine of a very beautiful volume wrapping a beautiful tannic structure which gives him a strong personality. The finish, very long can find notes of blackcurrant and blackberry supplemented by spicy touches.
To accompany grilled red meats (lamb or mutton), tapas and some cheeses.
Soil: Very specific and diversified soils composed of round pebbles, clay-limestone and schist.
Maceration in three-week thermo-regulated concrete vats, two of which are fermented between 17 and 20 ° C.
Malolactic fermentation in vats.
Maturing on fine lees in concrete vats for 8 months.
Located in the heart of Languedoc in the Saint-Chinian appellation, Château Fonsalade is a historic estate that has always been involved in the production of quality white, red and rosé wines. A unique terroir, an exceptional climate and ancestral know-how are the keys to our wines that will delight both the demanding professional and the discerning amateur. The name of the Château comes from Occitan "Font Salat", meaning Salt Fountain. It comes from the naturally salty spring springing up on the property. This particular water has qualities and virtues antiseptic essential for a reasoned agriculture respectful of the environment. The entire team of Château Fonsalade would be delighted to welcome you for a visit and a tasting of wines in the vault. So do not hesitate to stop.
Wines by KT are small, lovingly cared for parcels of fruit that have traditional techniques used in their creation. I’m passionate about the township of Watervale 5452 and am working with dry grown, sustainably farmed vineyards in the area. With gentle care from grapegrower to winemaker, working with both organic and biodynamic principles, it’s my intention to produce wines with drinkability and personality.
The Churinga vineyard cabernet sauvignon was first planted in 1994 and this wine was lovingly created from dry grown vines planted on rich loam and slate soil, which contributes to its fine tannin structure and vibrant fruit. In the creation I’ve adopted traditional techniques of open fermentation and basket pressing. Hand picked fruit was carefully selected and fermented naturally on skins for around four weeks. Gentle hand plunging of the ferment and minimal working has produced a cabernet sauvignon with vibrant fruit concentration and finely grained mouthcoating tannins. Basket pressed, the wine was matured in 100% French oak with 30% new to ensure that the fruit is the defining feature. Sealed with a screwcap to ensure integrity of product, you can be confident that this wine will continue to reward you with careful cellaring.
No acid, enzymes, fining or filtration used in the production of this wine. VEGAN friendly.
Blaufrankisch is a red grape variety that produces wines of superb quality in its homeland of Austria, where it ranks as the pre-eminent grape in the red wine province of Burgenland. Hahndorf Hill Winery was the first producer of Blaufrankisch in Australia, with our debut vintage being in 2008. This wine has a hauntingly beautiful nose of rich blueberry pie and black cherries. The palate is silky smooth with a tumble of berries, gentle spice and a smudge of caramel, all perfectly wrapped in generous yet gentle tannin. Match this beautiful wine with duck, quail, lamb and venison - and if you ever need to enjoy a red with your favourite seafood, this is it!
This delightful Yarra Valley Light Red Blend is 50% Shiraz, 50% Pinot Noir, and is beautifully robust yet soft and generous.
In the glass: Medium red purple.
On the nose: Beautifully perfumed black cherry, blood plum, whole bunch spice and peppery lift.
On the palate: Elegant yet powerful with a fine web of tannins underpinning the complex mix
of silken red and black fruit. It features notes of clove and five spice with bright acidity.
Planted in 1969, the unirrigated vines at our Yarra Valley vineyard produce elegant, complex and powerful wines. Approachable as young wines, they have the ability to develop in the bottle for many years. Yarra Yering is one of Australia’s most iconic wineries with an outstanding international reputation.
Light bodied, fruit-forward red wine made from estate grown Pinot Noir and Dolcetto. ▪️often served chilled.
Former Fox Creek winemaker Tony Walker has set up Minnow Creek in partnership with William Neubauer; the grapes are grown by Don Lopresti at vineyards just west of Willunga. The name of the venture reflects the intention of the partners to keep the business focused on quality rather than quantity. Exports to the US, Canada and Germany
My aim with Entity is to produce a wine true to the Barossa Valley, variety, and vintage. 2006 was a very good follow on from the excellent 2005 vintage. Good winter and spring rains and favourable conditions for flowering and fruit set resulted in good crops. Mild to warm conditions over summer and rain towards the end of February resulted in rapid maturation and an early start to vintage in the first week of March. Shiraz was all but finished by the end of March producing wines with rich flavour intensity and well balanced structure. The more subtle French oak was chosen to compliment the ripe blackberry, blueberry fruit. Traditional, low intervention winemaking techniques were employed with Entity, allowing the wine to be approachable in its youth but with ample structure and fruit depth to allow great potential for improvement in the bottle, under good cellaring conditions, for at least 10 years.
Region: Barossa Valley
Variety: Shiraz: Sourced from old vineyards in the Krondorf, Stockwell, Light Pass and Marananga regions of the Barossa Valley.
Winemaking: Fermentation with submerged cap in both traditional old open tanks and small stainless steel fermenters.
Oak Maturation: 100% barrel maturation for 18 months with 30% new fine grain French oak and the balance; 2, 3 and 4 year-old French and American oak hogsheads (300 1itres). Some batches finished fermentation in new barrels
After a stellar 29-year career at Penfolds, including 16 years as Chief Winemaker, John founded John Duval Wines in 2003 with the express aim of making wines from the Barossa’s classic varieties and prized old vines. John’s first wine was ‘Plexus’, a Rhone style blend containing Shiraz, Grenache and Mourvedre (GSM). He released his ‘Entity’ Shiraz in 2006, and then a super premium Reserve ‘Eligo’ Shiraz, which is made in tiny quantities and only when vintage conditions allow.
Content with the course he has set, John has no ambitions to turn John Duval Wines into another Penfolds. His mission is to protect and promote small batch, sub-regional winemaking, as well as having a vehicle to express his 40 plus years of premium winemaking knowledge. By working closely with some of the Barossa’s best vignerons (who are key custodians of the region’s treasured old vines), the future of John Duval Wines looks very good indeed.