Rudderless is the creation of wine expert and publican, Doug Govan. Doug’s long time passion for excellent wines and the careful development of premium vineyards surrounding the Victory Hotel has emerged as international success for Rudderless in the first year of production.
The Victory Hotel Circa 1858 looks north over the McLaren basin and sits in the foothills as the southern Willunga escarpment falls into the sea. The Rudderless vines are all grown on the five acre estate vineyard surrounding the Hotel. Combining the vineyards’ maritime climate and Winemakers Pete Fraser and Charlie Seppelt at Yangarras’ experience and dedication with Doug’s passion for his project, the resulting Rudderless wines are spectacular!
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.
The Butchers Block is a traditional Barossa blend made with grapes selected from the Turkey Flat vineyards, including some from the original old vine plantings. It is a blend of Shiraz, Grenache and Mourvédre (Mataro), with the proportions of each variety varying from vintage to vintage.
Like medals at a children's sporting event, when we blend a wine we like each parcel to have recognition; its own chance to feel proud of its contribution to the team. Here, each varietal is vinified & aged individually in French oak barrels before the final blending process. Shiraz adds the generous mouthfeel, Grenache the spice and cherry-like sweetness and Mourvèdre the backbone, savoury edge and fragrance. Balance is crucial, each varietal's contribution is evident yet nothing competes for your attention.
Enjoy with: Warm, comforting meals just like Mum makes - spaghetti bolognese, braises or lamb cutlets. Or funk it up a notch with braised rabbit or hare with tomato & olives.
A dry winter and growing season led to the earliest vintage on record. Though quick the vintage yielded robust flavours and colours.
A thrilling wine that leaps from the glass with instant rapport. Layers of spice, dark plum, cassis and berry fruit adorn the palate - pleasantly held by an oaky embrace. To be shared, to be enjoyed.
Listen to the drive and power of “The Waiting Room” by Fugazi, 80’s American punk band and namesake of this Grenache, and you’ll get a feel for Taras Ochota’s winemaking philosophy. His wines have an heir of rebellion about them - constantly challenging the status quo. He combines hands-off winemaking with a meticulous attention to detail and has been creating some Australia’s most revolutionary wines of the last few years. His Fugazi Grenache is adamantly left of centre. Lovers of the super chunky “cherry ripe” McLaren Vale Grenache may get a little shock with this but if you are loving the more elegant, pure fruited, medium bodied reds that are really in vogue at the moment; this will be right in your wheelhouse. Astoundingly complex and textural with a sense of youth and vitality, this may be the template for the next generation of McLaren Vale Grenache; if so we like where this is going.
Sweet floral characters on the nose. Nice mingling of wild flowers and spice backed by a sweet cherry core. In the mouth it feels like it’s going to be one dimensional but it unfolds on the tongue with awesome complexity. Impressive depth of flavour given the overall mid-weight. Acid is there but it’s just one component of the overall seamless mouthfeel. Same to be said for tannin. Not short on length with a glint of ‘Big Red’ cinnamon on the end. Lingers as well as the Cranberries.
The term “rockstar winemaker” gets thrown around a lot these days but Taras Ochota, owner/purveyor of cult wine label Ochota Barrels, is the real deal. His grungy, minimalist attitude towards his label has seen him gain huge cult status internationally as one of the most boundary pushing “conceptual” winemakers in Australia.
From his home in the beautiful Basket Range of the Adelaide Hills, Taras and his wife Amber craft small batches of wine from surrounding vineyards in the Hills and special sites across McLaren Vale and the Barossa Valley. These are highly sought after and extremely limited wines which have a pulsating energy and drive to them. Some of the country’s most exciting wines, no doubt.
Grenache is the great sleeping giant of Australian red wine. We are the custodians of the oldest producing Grenache vines in the world, some ancient vineyards planted as far back as the 1850’s. Modern Australian Grenache is a different beast to the wines of yesteryear, they are more youthful and vibrant, showing bright red fruit characters, silky tannins and a delicious array of spices. With the viticultural resources we have at our disposal in this country, Australia can be one of the world’s leading producers of this variety, making wines that easily rival the best of Europe.
Phantom, Bogle’s mysterious apparition of ripe berry and relentless spice, returns to haunt wine lovers. Full of concentration and intensity, this wine will tease, tantalize and linger long after the last sip is gone.
Wild berries, black pepper and hints of juniper are framed by the influence of oak aging with baking spices with a hint of toasty vanilla. On the palate, the entry is explosive, supported by chewy, chalky tannins that will age this wine for decades. The lingering, complex finish leaves one in anticipation of the next sip.
Welcome the winery ghost into your home again with this latest vintage…before it vanishes again.
The spice, red berries and flesh of (the Spanish grape...) Tempranillo. The lively cherry and floral aroma, and sinewy structure of (from Italy...) Sangiovese. The richness of a tiny dash of (quintessentially Australian...) Shiraz.
Complex...? Not really - this wine is all about being relatively straightforward, so classic notions of complexity are not relevant here. But more interesting and complete because of the care we take when blending?
The Pindarie TSS is proudly medium-bodied, lively and lovely. It’s bright red in colour; bright and perfumed on the nose, and bright yet rewarding on the palate. This year the (perhaps the best we have ever grown) Sangio is to the fore, but it’s a wine that would be much less satisfying without the three varieties together.
Medium bodied and generous but with grip. Terrific drinking all year round, especially with a platter of Barossa mettwurst, arancini, Manchego cheese and crocchetta.
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!
The second release of this wine was sourced from the Quandong vineyard in the heart of McLaren Vale. 2005 was the first year that the vineyard was managed with biodynamic practices. It has the ideal terroir with a north-westerly aspect and a shallow, red sandy loam topsoil over limestone. Malo-lactic fermentation was natural and was carried out in-tank before the wine was racked to French oak in July 2005. It was aged for a total of 16 months in oak and racked twice in this time. This is a tannic style of Shiraz that is built to age and when cellared correctly will be more complex with 5 - 10 years cellaring. The 2005 shiraz will be 5 years old next year, ready for museum release and the enjoyment of the complex, aged characters. - Stephen Pannell
Stephen Pannell has been named as one of the 50 most inﬂuential contributors to the world of wine by Decanter Magazine.
His extensive knowledge and experience has been garnered over many years working with some Australia’s iconic wineries including Wirra Wirra, Hardy’s Tintara and BRL Hardy where he was Chief Red Winemaker from 1999 to 2003. He has worked numerous overseas vintages at such places as Domaine des Comtes Lafon in Burgundy, Chateau Mouton Rothschild in Bordeaux and G.D. Vajra in Barolo.
Highlights in Stephen’s career include winning the title of International Red Winemaker of the Year at the International Wine Challenge in London, winning the Jimmy Watson Memorial Trophy at the Royal Melbourne Wine Show and twice winning the Max Schubert Trophy at the Adelaide Wine Show. In 2011 Stephen won the Mclaren Vale’s top award and the title of 2011 Bushing King.