SOLD OUT - 2015 CRFT SHIRAZ - THE FECHNER VINEYARD

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The Vineyard               

Owned and farmed by Graeme and Michael Fechner at Moculta in the Eden Valley.

Site location:    Moculta – Eden Valley

Map coordinates: -34.475005,139.071367

Clone:            1654

Planted:          1999

Elevation:        345m

Aspect:           East facing

Rows:             35 to 37

Harvest:          4thMarch 2015

Tonnes:           2.1T

Soil:  Sitting on the edge of a marble seam, the ancient earth is a mixture of grey schist, integrated with shallow limestone and red clay. Packed with minerality.

 

The Winemaking               

Hand-picked in the cool of the morning and gently destemmed to preserve whole berries.

Fermented in an open top tank with a light hand plunge two-three times daily.

Basket pressed directly to oak with 3 weeks’ barrel fermentation followed by 10 months’ maturation in oak - 80% French, 20% American, 15% new oak.

Unfined, unfiltered, vegan.

Bottled on 15th February 2016, 140 dozen produced.

 

The Wine                                 

Meaty and savoury with smoky notes and black cardamom, yet lifted with bright fruits, berries and fresh plum. Dense and layered, every mouthful offers more to the story. The soil, the minerality, the small sweet dark berries all there, giving a wine of great elegance and depth.  Complex and intriguing as always and classically Eden – it opens, grows and evolves with every glass.

Alcohol: 14.0% alc/vol

RRP: $45

Release: 2017 Winter release

SOLD OUT - 2016 CRFT PINOT NOIR - THE CHAPEL VALLEY VINEYARD

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The Vineyard               

The Chapel Valley Vineyard is owned and farmed by Sam Virgara.

Site location:    Piccadilly Valley – Adelaide Hills

Map coordinates: -34.974428,138.737142

Clones:           114 & 115

Planted:          2000

Elevation:        490 meters

Aspect:           South facing

Rows:             10 to 14

Harvest:          16thMarch 2016

Tonnes:           1.8T

Soil: Grey sandy loam with a gravel mix, clay subsoil.

 

The Winemaking               

Hand-made by Candice and Frewin at their small winery in Carey Gully.

Grapes hand-picked & gently destemmed to retain whole berries with 25% whole bunches.

Cold soaked prior to wild fermentation in an open-top tank, then pressed to barrel once dry. Matured for 10 months in 100% French oak, 15% new oak.

Lees stirred in barrel for a few months.

Wild fermented, unfined, unfiltered and crafted with minimal additives, all CRFT wines are vegan.

Bottled February 2017, 105 dozen produced.

 

The Wine                                 

Elegantly perfumed, spearmint, nutmeg, red fruits and citrus peel. The silky texture combines with sweet wild strawberry flavours, licorice and fresh bay leaf.

Drinking:   Drink at release, will improve with cellaring.

Alcohol:    14% alc/vol.

RRP:        $39

Release:    Autumn 2018 

 

Download the technical info.

SOLD OUT - 2016 CRFT PINOT NOIR - THE WHISSON LAKE VINEYARD

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The Vineyard               

The Whisson Lake Vineyard is owned and farmed by Mark & Andrie Whisson.

Site location:    Piccadilly Valley – Adelaide Hills

Map coordinates: -34.967153, 138.751102

Clones:           D5V12, 777, 114,115, MV6

Planted:          1985

Elevation:        610 meters

Aspect:           North East facing

Harvest:          23rdMarch 2016

Tonnes:           903kg

Soil: Clay with schist and Gneiss.

 

The Winemaking               

Hand-made by Candice and Frewin at their small winery in Carey Gully.

Grapes hand-picked & gently destemmed to retain whole berries with 25% whole bunches.

Cold soaked prior to wild fermentation in an open-top tank, then pressed to barrel once dry. Matured for 10 months in 100% French oak, 15% new oak.

Lees stirred in barrel for a few months.

Wild fermented, unfined, unfiltered and crafted with minimal additives, all CRFT wines are vegan.

Bottled February 2017, 65 dozen produced.

 

The Wine                                 

Our first wine produced from this beautiful Piccadilly Valley vineyard.

Elegant and alluring, perfumed and lifted with blueberries, red fruits and an almond nuttiness. Round with an oily, sweet texture, lengthy and powerful, classically Whisson Lake.

Drinking:   Drink at release, will improve with cellaring

Alcohol:    14% alc/vol.

RRP:        $39

Release:    Autumn 2018 

 

Download the technical info.

SOLD OUT - 2016 CRFT PINOT NOIR - THE BUDENBERG VINEYARD

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The Vineyard               

The Budenberg Vineyard is managed & farmed by Mark & Andrie Whisson. The vineyard is owned by Ian & Rosie Budenberg.

Site location:    Piccadilly Valley – Adelaide Hills

Map coordinates: -34.97274,138.744384

Clones:           Majority 114 & 115, 1 row of MV6

Planted:          1995

Elevation:        540 meters

Aspect:           East facing

Rows:             19, 37-44, 66-69, 74-76.

Harvest:          15th March 2016

Tonnes:           2.1T

Soil:       Clay loam and shale with a mix ironstone, blue stone and quartz. An incrediblysteep and rocky site.

 

The Winemaking               

Hand-made by Candice and Frewin at their small winery in Carey Gully.

Grapes hand-picked & gently destemmed to retain whole berries with 25% whole bunches.

Cold soaked prior to wild fermentation in an open-top tank, then pressed to barrel once dry. Matured for 10 months in 100% French oak, 15% new oak.

Lees stirred in barrel for a few months.

Wild fermented, unfined, unfiltered and crafted with minimal additives, all CRFT wines are vegan.

Bottled February 2017, 169 dozen produced.

SOLD OUT - 2016 CRFT PINOT NOIR - THE BRODERICK VINEYARD

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The Vineyard               

The Broderick Vineyard is owned and organically farmed by the Broderick family – Phil & Mary, with their sons Louis & Sholto.

Site location:    Basket Range – Adelaide Hills

Map coordinates: -34.930604, 138.778963

Clones:           50% MV6, 50% 777

Planted:          2000

Elevation:       440 meters

Aspect:           East facing

Harvest:          5th March 2016

Tonnes:           1.63T

Soil:       Rocky with sandstone and quartz through clay. 

 

The Winemaking               

Hand-made by Candice and Frewin at their small winery in Carey Gully.

Grapes hand-picked & gently destemmed to retain whole berries with 25% whole bunches.

Cold soaked prior to wild fermentation in an open-top tank, then pressed to barrel once dry. Matured for 10 months in 100% French oak, 15% new oak.

Lees stirred in barrel for a few months.

Wild fermented, unfined, unfiltered and crafted with minimal additives, all CRFT wines are vegan.

Bottled February 2017, 133 dozen produced.

 

The Wine                                 

Licorice, iodine and red fruits spun with warm charred oak. The palate shows dark cherries and blood plum flavours with lingering spice.

Drinking:   Drink at release, will improve with cellaring.

Alcohol:    14% alc/vol.

RRP:        $39

Release:    Autumn 2018

 

Download the technical info.

SOLD OUT - 2016 CRFT Pinot Noir - The Arranmore Vineyard

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The Vineyard               

The Budenberg Vineyard is managed & farmed by Mark & Andrie Whisson. The vineyard is owned by Ian & Rosie Budenberg.

Site location:    Piccadilly Valley – Adelaide Hills

Map coordinates: -34.97274,138.744384

Clones:           Majority 114 & 115, 1 row of MV6

Planted:          1995

Elevation:        540 meters

Aspect:           East facing

Rows:             19, 37-44, 66-69, 74-76.

Harvest:          15th March 2016

Tonnes:           2.1T

Soil:       Clay loam and shale with a mix ironstone, blue stone and quartz. An incrediblysteep and rocky site.

 

The Winemaking               

Hand-made by Candice and Frewin at their small winery in Carey Gully.

Grapes hand-picked & gently destemmed to retain whole berries with 25% whole bunches.

Cold soaked prior to wild fermentation in an open-top tank, then pressed to barrel once dry. Matured for 10 months in 100% French oak, 15% new oak.

Lees stirred in barrel for a few months.

Wild fermented, unfined, unfiltered and crafted with minimal additives, all CRFT wines are vegan.

Bottled February 2017, 169 dozen produced.

SOLD OUT - 2017 Theia Pinot Noir - Arranmore Vineyard

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The Vineyard               

Estate-owned, managed and farmed, the 5 acre Arranmore Vineyard planted from 1995- 1998, is situated at Carey Gully in the Piccadilly Valley (Adelaide Hills).

The Arranmore Vineyard has been farmed organically since January 2016 and will undergo the process to become NASAA Certified Organic in 2018.

The vineyard is East facing and sits at 550 meters above sea level. Pinot Noir Clone D5V12

 

The Winemaking               

Hand-picked and hand-sorted to tank, 100% whole bunches. Cold soaked prior to wild fermentation on skins. Pressed to barrel once dry.

50% new oak, 50% older used oak, 100% French, 6 months in barrel.

Lees stirred in oak for a few months. Wine remained on full lees until racked before bottling.

Unfined and unfiltered. Small SO2 addition pre-bottling, no other additions. Bottled October 2017, 51 dozen.

 

The Wine                                 

2017 is the first release of Theia Pinot Noir.

Think strawberries in a forest, lifted with sweet red berries, spice and jam. Lively and bright, yet savoury and broody – the yin and yang of Pinot.

Ready to drink at release, will improve with cellaring.

Alcohol 12.5% alc/vol.

Sugar/GF Dry / <0.1g/L

RRP $40

 

Download the technical info.

SOLD OUT - 2017 Mencia - THE SCHMIDT VINEYARD

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The Vineyard               

The Schmitds grow our Mencia grapes at their property in Vine Vale, located in the heart of the Barossa Valley.

 

The Winemaking               

Picked in the cool of the morning and gently destemmed to preserve whole berries. Fermented in an open top tank with a light hand plunge once or twice daily.


Pressed directly to barrel for Malo-lactic fermentation and left to mature in oak for 10 months’ - 100% French, 50% 1 year old / 50% older oak.

100% Barossa Valley Mencia.

Unfined, unfiltered, wild fermented, vegan. Handmade by Candice and Frew at their Arranmore property winery in Carey Gully.

Bottled on 5th February 2018, 75 dozen produced.

 

The Wine                                 

Medium bodied and deep in colour, this is our first release of our Mencia. Lifted with dark flavours of blackberry jam, currents and loaded with spice of black cardomon and anise.

Drinking: Ready at release, or cellar for 3-5 years and beyond.

Alcohol: 13.5% alc/vol

RRP: $29

 

Download the technical info.

SOLD OUT 2015 Shiraz – Little Hill Vineyard

 

The Vineyard                                  

John and Al Shobbrook own and farm this biodynamic vineyard.

Site location: Seppeltsfield – Barossa Valley

Map coordinates: -34.501853,138.915622

Clone: 1654

Planted: 1998

Elevation: 241 meters

Aspect: West facing

Rows: 30-35

Harvest: 17th February 2015

Tonnes: 1.05T

Soil: Heavy, dense dark brown and red clay over limestone.

 

The Winemaking        

Hand-picked in the cool of the morning and gently de-stemmed to preserve whole berries. Fermented in an open top tank with a light hand plunge two-three times daily.

Basket pressed directly to oak with three weeks’ barrel fermentation followed by 11 months’ maturation in oak – 55% French, 45% American, with 35% new oak.

Unfined, unfiltered and vegan.

Bottled on 15th February 2016, 78 dozen produced.

 

The Wine                                

With its dense rich soil and warm sunny slope, the Little Hill Shiraz is intense and opulent. Generous dark cherry fruit and blackberry jam with cardamom and vanilla spice. The palate bursts with layers of fruit, smooth, silky and vibrant, with powdery tannins and baked gingerbread biscuit notes.

Alcohol: 14.5% alc/vol

Release: Winter release - Aug 2017.

Drinking... enjoy now or cellar to 2035.

 

Reviews                              

94 points - Philip Rich, Halliday Wine Companion.

93 points - Campbell Mattinson, The Wine Front

93 points - Huon Hooke

 

Download the technical info here.

SOLD OUT 2015 SHIRAZ - CEMETERY VINEYARD

 

The Vineyard                                  

Andy Kalleske grows our Cemetery Vineyard Shiraz.

Site location:    Ebenezer – Barossa Valley

Map coordinates:  -34.400246,139.001391

Clone:            1654

Planted:          1998

Rows:             25 to 28

Elevation:        280 meters

Aspect:           North West facing

Harvest:          19th February 2015

Tonnes:           2.07T 

Soil: Clay loam topsoil over deep red clay and ironstone - the ancient tight red clays restrict vine growth, increasing the intensity of flavour and colour in the fruit.

 

The Winemaking        

Picked in the cool of the morning and gently destemmed to preserve whole berries.

Fermented in an open top tank with a light hand plunge two to three times daily.

Basket pressed directly to oak with three weeks’ barrel fermentation followed by 10 months’ maturation in oak - 80% French, 20% American, with 20% new oak.

Unfined, unfiltered and vegan.

Bottled on 15th February 2016, 141 dozen produced.

 

The Wine                                

Never on the shy side, the Cemetery Shiraz bears all. Rich and concentrated, dried fig, blackberry, blackcurrant and cinnamon. The palate is velvety and smooth with pops of red current. Dark and bold, yet elegant and feminine, she is all power and soul.

Drinking: Ready now or cellar to 2030, perhaps beyond.

Alcohol: 15% alc/vol

RRP: $39

Release: Oct 2016

 

Reviews                              

95 points - James Halliday, Halliday Wine Companion

93 points - Campbell Mattinson, The Wine Front.

93 points - Huon Hooke

 

Download the technical info.

SOLD OUT - 2015 PINOT NOIR - ARRANMORE VINEYARD

The Vineyard                                  

Arranmore Vineyard is owned and farmed by Candice and Frewin. Purchased in March this year (2016), the vineyard has been converted to organic farming practices.

Site location: Piccadilly Valley – Adelaide Hills

Map coordinates: -34.969100, 138.760644

Clones: 114 and 115

Planted: 1998

Elevation: 545 meters

Aspect: East facing

Soil: Rich dark loam with clay and gravel mix, small pieces of quartz and ironstone sprinkled throughout.

Harvest: 25th March 2015

Tonnes: 2.18T

 

The Winemaking                                  

Hand-picked, gentle destem to retain whole berries with 20% whole bunches, five-day cold soak prior to fermentation in stainless steel.

Gentle hand plunge twice daily, allowing ferment temperature to peak at 30°C, 14 days on skins.

Matured for 10 months in 100% French oak barrels, 15% new oak, lees stirred in barrel for 2 months.

Unfined, unfiltered and vegan.

Bottled 15th February 2016 – 166 dozen.

 

The Wine                                

Our estate-grown Arranmore Pinot Noir, dark and shy to begin, always needs coaxing from the glass. But given time to open, it rewards... liquorice, charred oak, blackberry and mulberry. Sweet and alluring, webbed with fine grainy tannins and a creamy mouthfeel, lingering dark cherries and star anise spice. Dark forest flavours in abundance.

Drinking: Ready to drink upon release. Cellar to 2023, perhaps beyond.

Alcohol 13.5% alc/vol

 

Reviews                            

94 points - James Halliday, Halliday Wine Companion

92 points - Campbell Mattinson, The Wine Front

92 points - Jane Faulkner, Wine Companion Magazine

 

Download the technical info.

SOLD OUT 2015 PINOT NOIR - BUDENBERG VINEYARD

The Vineyard                                  

Budenberg Vineyard is managed and farmed by Mark Whisson and owned by Ian and Rosie Budenberg.

Site location: Piccadilly Valley – Adelaide Hills

Map coordinates: -34.97274,138.744384

Clones: Majority 114 & 115, 1 row of MV6

Planted: 1995

Elevation: 540 meters

Aspect: East facing

Rows:  19, 37-44, 66-69, 74-76.

Soil: Clay loam and shale with a mix of large pieces ironstone, blue stone and some quartz. An incredibly steep and rocky site.

Harvest: 31st March 2015

Tonnes: 1.86T

 

The Winemaking                               

Hand-picked, gentle destem to retain whole berries with 20% whole bunches, five-day cold soak prior to fermentation in stainless steel.

Gentle hand plunge twice daily, allowing ferment temperature to peak at 30°C, 14 days on skins.

Matured for 10 months in 100% French oak barrels, 15% new oak, lees stirred in barrel for 2 months.

Unfined, unfiltered and vegan.

Bottled 2nd February 2015 – 138 dozen

 

The Wine                               

Budenberg Pinot Noir, with its exceptionally low yield and tight fist-like bunches, is our most structural Pinot Noir with a core of tight tannins. But also delicate and perfumed, lifted with fresh smashed raspberries on wet slate, a bouquet of lavender, roses and dried bay leaves. Wet earth and iron stone minerality ever present.

Drinking: Ready for drinking now. Cellar to 2025, perhaps beyond.

Alcohol: 13.5% alc/vol

 

Reviews

95 points - James Halliday, Halliday Wine Companion

93 points - Campbell Mattinson, The Wine Front

 

Download the technical info.

SOLD OUT 2015 PINOT NOIR - CHAPEL VALLEY VINEYARD

The Vineyard                                  

Chapel Valley Vineyard is owned and farmed by Sam Virgara.

Site location: Piccadilly Valley – Adelaide Hills

Map coordinates: -34.974428,138.737142

Pinot Noir Clones: 114 & 115

Planted: 2000

Elevation: 490 meters

Aspect: South facing

Rows:  10 to 14

Soil: Grey sandy loam with a gravel mix, clay subsoil.

Harvest: 26th March 2015

Tonnes: 2.51T

 

The Winemaking                               

Hand-picked, gently destemmed to retain whole berries with 20% whole bunches, five-day cold soaked prior to fermentation in stainless steel.

Gently hand plunged twice daily, allowing ferment temperature to peak at 30°C, 14 days on skins.

Matured for 10 months in 100% French oak barrels, 15% new oak, lees stirred in barrel for two months.

Unfined, unfiltered, vegan.

Bottled 15th February 2016 – 168 dozen

 

The Wine                                 

Leeks grew on this gravelly south-facing slope until Sam Virgara decided to plant what is now one of the best Pinot Noir vineyards in the Piccadilly Valley.

The coolness of this south facing site always produces our most textural Pinot Noir, and often the lightest in colour. Orange-peel and spearmint showing again this year, a unique Chapel Valley character we see every year, as well as the abundant fresh blueberries and strawberry. Bright and lively, elegant as always, with a silky textural mouthfeel.

Drinking: Ready to drink now. Cellar to 2025, perhaps beyond.

Alcohol: 13.5% alc/vol

 

Reviews                                 

94 points - James Halliday, Halliday Wine Companion

92 points - Campbell Mattinson, The Wine Front

 

Download the technical info.

SOLD OUT - 2014 PINOT NOIR - CHAPEL VALLEY VINEYARD

The Vineyard                                  

Chapel Valley Vineyard is owned and farmed by Sam Virgara.

Site location: Piccadilly Valley – Adelaide Hills

Map coordinates: -34.974428,138.737142

Clones: 114 & 115

Planted: 2000

Elevation: 490 meters

Soil: Dark loam and clay at the top of the slope, going to grey sandy loam towards bottom of the rows, gravel mix, clay subsoil.

Aspect: South facing

Harvest: 3rd April 2014

Tonnes: 1.57T

 

The Winemaking                               

Hand-picked and destemmed to an open-top fermenter with 20% whole bunches, followed by a 5 day cold soak prior to fermentation.

Gently hand plunged twice daily, with the ferment temperature peaking at 30°C.

Pressed directly to oak for 10 months maturation, 100% French, 20% new oak, lees stirred in oak for 2 months.

Unfined, unfiltered and vegan.

Bottled 2nd February 2015 – 1,134 bottles, 94 doz.

 

The Wine                                 

Leeks grew on this gravelly south facing slope until Sam Virgara decided to plant one of the best Pinot Noir vineyards in the Piccadilly Valley. Lifted cherry, spearmint and citrus, with hints of lavender and forest. The palate wind swept with sandy tannin.

Drinking... Ready to drink upon release or cellar to 2026.

Alcohol 13.5% alc/vol

 

Reviews                                 

94 points - James Halliday, Halliday Wine Companion

93 points - Campbell Mattinson, The Wine Front

 

Download the technical info.

SOLD OUT - 2014 PINOT NOIR - ARRANMORE VINEYARD

The Vineyard                                  

Arranmore Vineyard is owned and farmed by Candice and Frewin. Purchased in March this year (2016), we are so excited to own this world class vineyard.

Site location: Piccadilly Valley – Adelaide Hills

Map coordinates: -34.969100, 138.760644

Clones: 114 and 115

Planted: 1998

Elevation: 545 meters

Soil: Rich dark loam with clay and gravel mix, small pieces of quartz and ironstone sprinkled throughout.

Aspect: East facing

Harvest: 3rd April 2014

Tonnes: 1.86T

                   

The Winemaking                                  

Hand-picked & destemmed to an open-top fermenter with 20% whole bunches, followed by a 5 day cold soak prior to fermentation.

Gently hand plunged twice daily, with the ferment temperature peaking at 30°C.

Pressed direct to oak for 10 months maturation, 100% French, 20% new oak, lees stirred in oak for 2 months.

Unfined, unfiltered and vegan.

Bottled 2nd February 2015 – 1,686 bottles, 140 doz.

 

The Wine                                

Home sweet home… our home since 2014. Sweet inviting flavours of pomegranate and mulberry wrapped together with bay leaf, liquorice spice and bramble. Voluptuous and intense with a jelly crystal finish.

Drinking... Ready to drink upon release or cellar to 2026.

Alcohol 13.5% alc/vol

 

Reviews                               

93 points - James Halliday, Halliday Wine Companion

93 points - Campbell Mattinson, The Wine Front

92 points - Jane Faulkner, Wine Companion magazine

 

Download the technical info.

SOLD OUT - 2014 PINOT NOIR - BUDENBERG VINEYARD

The Vineyard                                  

Budenberg Vineyard is owned by Ian and Rosie Budenberg and farmed by Mark Whisson.

Site location: Piccadilly Valley – Adelaide Hills

Map coordinates: -34.97274,138.744384

Clones: Majority 114 & 115, 1 row of MV6

Planted: 1995

Elevation: 540 meters

Soil: Clay loam and shale with a mix of large pieces ironstone, blue stone and some quartz. An incredibly steep and rocky site.

Aspect: East facing

Rows:  19, 37-44, 66-69, 74-76.

Harvest: 4th April 2014

Tonnes: 1.12T

 

The Winemaking                               

Hand-picked and destemmed to an open-top fermenter with 20% whole bunches, followed by a 5 day cold soak prior to fermentation.

Gently hand plunged twice daily, with the ferment temperature peaking at 30°C.

Pressed directly to oak for 10 months maturation, 100% French, 30% new oak, lees stirred in oak for 2 months.

Unfined, unfiltered and vegan.

Bottled 2nd February 2015 – 1,110 bottles, 92 doz

 

The Wine                               

If you could squeeze wine from a stone this is how it would taste. The weighty ironstone yields a slaty mineral palate, with burst of raspberry, rhubarb and blood plum. From the clay soils, warm flavours of cinnamon and blackberries. Close your eyes and sense the forest surrounds.

Drinking... Ready for drinking upon release or cellar to 2025.

Alcohol 13.5% alc/vol

 

Reviews                               

94 points - James Halliday, Halliday Wine Companion

94 points - Campbell Mattinson, The Wine Front

 

Download the technical info.

SOLD OUT - 2014 SHIRAZ - LITTLE HILL VINEYARD

The Vineyard                      

Little Hill Vineyard is owned and farmed by John and Al Shobbrook.

Site location: Seppeltsfield – Barossa Valley

Map coordinates: -34.501853,138.915622

Clone: 1654

Planted: 1998

Elevation: 241 meters

Soil: Heavy, dense dark brown & red clay soil over limestone.

Aspect: West facing

Rows:  30-35

Harvest: 21st February 2014

Tonnes: 2.04T

 

The Winemaking                       

Hand-picked and destemmed to an open-top tank for fermentation and gently hand plunged two to three times daily.

Pressed directly to oak with 3 weeks barrel fermentation followed by 10 months maturation - 60% French, 40% American, with 20% new oak.

Unfined, unfiltered and vegan.

Bottled 2nd February 2015 – 1,848 bottles, 154 doz. 

 

The Wine                      

The warmest site with rich dense soils reflected in this wine. Complex but refined, with dark chocolate and savoury spice.  Sip and uncover the layers of dark fruits with dried figs and prunes, it lingers with star anise spice and walnut tannins.

Drinking...Ready to drink upon release or cellar to 2029.

Alcohol 14% alc/vol

 

Reviews                      

94 points - James Halliday, Halliday Wine Companion

93 points - Campbell Mattinson, The Wine Front

92 points - Huon Hook

 

Download the technical info.

SOLD OUT - 2014 SHIRAZ - CEMETERY VINEYARD

The Vineyard                              

Cemetery Vineyard is owned and farmed by Andy Kalleske and his parents.

Site location: Ebenezer – Barossa Valley

Map coordinates: -34.400246,139.001391

Clone: 1654

Planted: 1998

Elevation: 280 meters

Soil: Clay loam topsoil over deep red clay - the ancient tight red clays restrict vine growth and increase the intensity of flavour and colour in the fruit.

Aspect: North West facing

Rows: 25 to 28

Harvest: 7th March 2014

Tonnes: 2.15T

 

The Winemaking                              

Destemmed to an open-top tank for fermentation and gently hand plunged two to three times daily.

Pressed directly to oak with 3 weeks barrel fermentation followed by 10 months maturation - 60% French, 40% American, with 20% new oak.

Unfined, unfiltered and vegan.

Bottled 2nd February 2015 – 1,794 bottles, 149 doz

 

The Wine                            

Polished, precise and all things nice. Typically Ebenezer, dense, dark and packed full of flavour, with cardamom spice and sweet fruit. The wine from the ancient gnarly rocks and vibrant orange clays yields blackcurrant and cranberry fruit with notes of leather and blackberry jam. It finishes with power and earth.

Drinking...Ready to drink upon release or cellar to 2034.

Alcohol 14% alc/vol

 

Reviews                            

95 points - James Halliday, Halliday Wine Companion

95 points - Campbell Mattinson, The Wine Front

95 points - Jane Faulkner, Wine Companion magazine

 

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SOLD OUT 2014 SHIRAZ - FECHNER VINEYARD

The Vineyard                                  

Fechner Vineyard is owned and farmed by brothers Michael and Graeme Fechner near Moculta in the northern end of the Eden Valley.

The Fechner Vineyard is unique, being one of only a few eastern-facing vineyards in the Eden Valley region. The eastern slope offers cooler daytime temperatures together with higher altitude and cool valley winds, which produces optimum growing conditions for Shiraz.

Site location: Moculta – Eden Valley

Map coordinates: -34.475005,139.071367

Clone:  1654

Planted: 1999

Elevation: 345m

Aspect: East facing

Harvest: 21st March 2014

Tonnes:  1.78T

Soil:  Broken Grey schist integrated with shallow limestone and red clay, very complex ancient soil.

 

The Vineyard                              

Hand-picked and destemmed to an open-top tank for fermentation and gently hand plunged two to three times daily.

Pressed directly to oak with 3 weeks barrel fermentation followed by 10 months maturation – 60% French, 40% American, with 20% new oak.

Unfined, unfiltered, vegan.

Bottled:  2nd February 2015

Production:  1,466 bottles – 120 dozen

 

The Wine                                  

Somewhat shy at first, our Eden Valley Shiraz playfully opens with cardamom, tea leaves and dense dark berries. The mouth has a burst of sweet velvety fruit, charred with dark chocolate-coated oranges and layered with earthy tannins, just like the site. Every glass offers more to an unfolding journey, elegantly rich and alluring.

Drinking: Enjoy now or cellar to 2044.

Alcohol: 13.5% alc/vol

 

Reviews                                 

97 points - James Halliday, Halliday Wine Companion.

95 points - Jane Faulkner, for Wine Companion

95 points - Huon Hooke

94 points - Campbell Mattinson, The Wine Front

 

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SOLD OUT - 2013 PINOT NOIR - BUDENBERG VINEYARD

 
 

The Vineyard                                  

Budenberg Vineyard is owned by Ian and Rosie Budenberg and farmed by Mark Whisson.

Site location: Piccadilly Valley – Adelaide Hills

Map coordinates: -34.97274,138.744384

Clones: Majority 114 & 115, 1 row of MV6

Planted: 1995

Elevation: 540 meters

Soil: Clay loam and shale with a mix of large pieces ironstone, blue stone and some quartz. An incredibly steep and rocky site.

Aspect: East facing

Rows:  19, 37-44, 66-69, 74-76.

Harvest: 20th March 2013

Tonnes: 2.25T

 

The Winemaking                               

Hand-picked and destemmed to an open-top fermenter with 20% whole bunches, followed by a 5 day cold soak prior to fermentation.

Gently hand plunged twice daily, with the ferment temperature peaking at 30°C.

Basket pressed directly to oak for 10 months maturation, 100% French, 40% new oak.

Unfined, unfiltered and vegan.

Bottled 25th February 2014 – 1,866 bottles

 

The Wine                               

The pickers always complain about picking this vineyard and rightly so – this block is steep & it’s a big hill to climb for not many bunches of grapes.

Complex and intriguing, raspberry fruits with Kaffir lime leaf. This masculine Pinot shows well-structured tannins and a solid minerality, you can almost taste the ironstone.

Drinking... Drink now or cellar for 10+ years.

Alcohol 13.5% alc/vol

 

Reviews                             

93 points - James Halliday, Halliday Wine Companion

93 points - Campbell Mattinson, The Wine Front

92 points - Huon Hooke

 

Download the technical info.