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This wine is drawn from five very old bush-vine Grenache vineyards, hand harvested over six pick dates across three weeks to build layered complexity. Four neighbouring Blewitt Springs sites planted between 1930 and 1952 contribute 49% of the blend, with the remainder from the oldest block of the Smart vineyard...
This wine brings together Pinot Noir from the Turnbull family vineyard in Charleston, Syrah from the Downer family’s Erinka vineyard, and early-picked Gamay for freshness and lift. Fruit was hand harvested over three weeks in April and wild fermented in small open vessels, with 36% whole bunch retained across five...
This Mataro is grown in the sandy, east-facing hills of Blewitt Springs, where McLaren Vale’s coastal, Mediterranean climate favours aromatic lift and fine structure. Dry-grown, low-yielding vines planted in deep wind-blown sands produce small, thick-skinned berries. The fruit was hand harvested, lightly de-stemmed to retain whole berries, cold soaked for...
This Pinot Noir comes from a single Piccadilly Valley site at 500 m, planted to four clones (114, 115, MV6, 777) and co-fermented to build layered fruit complexity and tannin. Hand-picked on a single day, 100% whole berries were wild fermented in open vats, gently drained to concentrate flavour, and matured...
The wine combines two picks from the Onkaparinga Rocks vineyard with three from dry-grown Blewitt Springs sites. Whole-bunch inclusion ranged from 0–60%, averaging 18%, and all twelve ferments were wild, hand-plunged or gently pumped over, with skin contact from 4–25 weeks. After pressing, the wine matured seven months in a...
This wine is a blend of Tempranillo from elevated sites in Blewitt Springs, the McLaren Foothills, and the Onkaparinga Ridge, combined with old-vine Grenache from vineyards over 100 years old. Seventeen small ferments were hand-harvested over six weeks, with whole-bunch inclusion from 0–100%, wild-fermented in open vessels, and extended skin...
A pink-tinged Semillon with a touch of skin contact and a Syrah Rosé, sourced from all three of our vineyards and picked early to preserve freshness and vibrant acidity. Once nearly dry, the components were blended and a small amount of frozen juice was added for natural sweetness before bottling...
A ruby red Pinot Noir, medium-bodied, with vibrant aromas of satsuma plum, blackcurrant, strawberry, and a hint of liquorice. The bright palate offers ripe, juicy fruit flavours, leading to a medium-length finish with earthy cassis and cocoa nibs. Vintage notes: The season began with an early bud burst following a...
This Rosé is made from whole bunch pressed Syrah, fermented in older French oak barrels, and aged for eight months on lees. The wine was hand-bottled on-site, with a small addition of sulphur before bottling. No enzymes or fining agents are used. "Syrah is the baseline and viognier gets on...
A lively and youthful Syrah, offering aromas of black currant, satsuma plum, raspberries, and red currant. Notes of rose, savoury olive tapenade, and spice add interest and complexity. The palate is bright with red currant flavours, complemented by sweet cedar and delicate hints of cinnamon and allspice. The wine has...
From the Kersbrook Vineyard at the northern end of the Adelaide Hills. An east facing block planted with a low yielding clone of Nebbiolo that produces great concentration and extract. The grapes were destemmed and left to soak for 18 hours to extract colour. They were then pressed and...
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