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Chunky old style with big, plum and blackberry flavours but also showing olive and liquorice notes.

Wonderfully full and vibrant palate with layers of fruit, oak and tannins. Lifted aromas of plums, blackberry, plum and black pepper with spice, dark chocolate and cigar. An outstanding match with all full flavoured red meat dishes. One of my favourite dishes is a big juicy Angus scotch fillet steak.

Winemaking

Sourced from a vineyard in the heart of the Barossa between Nuriootpa and Tanunda the wine was fermented in small open top stainless-steel fermenters to retain concentrated fruit flavours. To complete the fermentation process and maturation the wine went into oak barrique barrels for 12 months. The use of oak has allowed the characters to infiltrate the highly concentrated fruit flavour creating a well-balanced yet complex tannin structure.

Cellaring

Drinking magnificently now, but will reward cellaring for 3-6 years, developing more complexity.

Clear to medium straw with a bright golden hue. Varietal and regional characters of lemon, lime and citrus on the nose. Perfectly reflecting the nose the palate opens with lemon/lime and citrus notes. A wonderful touch of dried fruit flavours of apricot, peach and some honey blossom. This cellar release has good age which has mellowed the acidity nicely as its integrated creating a beautifully drinkable soft Riesling.

Winemaking

Fruit was sourced from selected grower’s vineyard blocks in the Clare Valley. After the grapes were destemmed and transferred to the tank press where the free run juice was separated and the remaining fruit lightly pressed. The juice was then allowed to cold settle to a clear state then racked into stainless steel fermenters. The juice was the inoculated with selected yeasts to add the required complexity and aromaticity. The ferment period was 14 days while the wine was kept at between 11-13 degrees. After a short period of yeast contact the wine was racked for final blending before being bottled to capture the fruit then cellared for future release.

Cellaring

Made to drink upon release or cellar short term.

Deep brick red hues. The palate has upfront fruit with plum and black currant being the dominant characters. There’s a hint of mint, toasty tannins and a lingering oak finish. Vintage Coonawarra Cab with cherries, plum and black currant.

Winemaking

Select parcels of fruit were sourced from the iconic terra rossa soils of Coonawarra for this wine. We picked the fruit at optimum ripeness in the cool of the night in order to retain the fruits natural acidity and of course the regional flavours and aromatics that the Coonawarra is world famous for. The wine was transferred to the winery where it was hand reared with extended time on skins. Hand plunging, cool preferment maceration and the use of select yeast, coupled with long post ferment maceration on skins followed the traditional techniques more often used in French winemaking. The wine was aged in new and old oak then select barrels were chosen for the final blend prior to bottling.

Cellaring

Drinking magnificently now, but will reward cellaring mid term, developing more complexity.

Varietals Cabernet Sauvignon
Region Coonawarra
Alcohol 14%
Winemaker John Harris

Awards

93 Point Rated & Gold Medal Winner - Wine Showcase Magazine

91 Point Rated & 4.5 Stars - Sam Kim, Wine Orbit
"Varietally expressive and inviting, the bouquet shows blackcurrant, hazelnut, clove and dried herb aromas, followed by a beautifully weighted palate offering silky texture and fine-grained tannins. Well rounded and harmonious, making it fabulously drinkable. At its best: now to 2030."

Fresh blackberry aromas are entwined with hints of plum, espresso, spice and dark chocolate. Full- bodied, with a luscious dark berry mid-palate; seamlessly structured with fine but firm tannins, rich oak and a balanced acidity that ensures a long, lingering finish.

Cellaring

Drinking magnificently now, but will reward cellaring mid-term.

Awards

AWARD WINNER - Melbourne International Wine Competition 2022

Medium Straw in colour. White peach typical of McLaren Vale Chardonnay with citrus and melon. Lovely length and structure with flavours of white peach, citrus, melon and oak all play a pivotal role to the balance achieved. This wine is a great example of a fresh flavoursome McLaren Vale Chardonnay with little influence from the winemaker, which allows the talent of the grower to shine, as the vineyard is where truly great wines are made.

Winemaking

The grapes were delivered to the winery and de-stemmed before being soft pressed. The pressing were kept separate and after cold settling and clarification the juice undertook a cool fermentation. Make to drink upon release while the fruit flavour is at its most fresh and vibrant although will develop more complexity over the short term.

Cellaring

Make to drink upon release while the fruit flavour is at its most fresh and vibrant although will develop more complexity over the short term.

Awards

96 Point Rated - Melbourne International Wine Competition 2022

93 Point Rated - Australian Wine Showcase Magazine

DOUBLE GOLD - Melbourne International Wine Competition 2022

GOLD - Australian Wine Showcase Magazine

Deep garnet in colour with vibrant magenta bubbles. Aromas of concentrated blackcurrant with hints of liquorice, spice and dark cherries.

Creamy bubbles and luscious sweetness envelop the plump blackberry mid palate, which is enhanced with hints of savoury development. The long sweet fruit finish is balanced with fine tannin and acidity. 

Winemaking

The fruit was harvested then gently pressed to retain varietal character and freshness, which is something we made a priority with this wine. Winemaking techniques included fermentation with solids as well as cool and warm fermentation. These techniques improved texture and softness without sacrificing the varietal characters we wanted to portray.

Cellaring

Drink now or over the short term.

Varietals Sparkling Shiraz
Region South Australia
Alcohol 14%
Winemaker John Harris 

Deep amber brown in colour with red tinges. Rich bouquet with complex rancio characters along with some fresh fruit and wonderful integration of spirit.

Incredible rich liqueur raisin characters distinctive of a Christmas fruit cake. It shows developed fruit & oak characters that are nicely underpinned by the use of the fine brandy spirit. This Fortified has an exceptional mellow mid palate and fine oak tannins, with a lusciousness that lingers on and on long after consumption.

Winemaking

Blended from select parcels of old fortified tawny that have been aged in large and small oak barrels for an average of 10 years.

Cellaring

This 10 year old Fortified can be enjoyed now or reward cellaring for many years.

Varietals Fortified
Region South Australia
Alcohol 18%
Winemaker John Harris 

Strong crimson red, with a lighter red hue. Dark berries fruit nuances engulf you initially with hints of blackberry, sweet plum, black pepper and cinnamon providing further complexity. The palate is full bodied and up front shows blackberry characters highlighted by sweet plum then more subtle notes of cassis, black pepper and leather saddle.

Upon another taste and time to breath the wine opens up further to display beautiful nutmeg and an almost fortified character from its obvious age which is so smooth and mouth filling it stays with you along with the oak and soft tannin structure for around 10+ seconds.

Winemaking

The grapes were hand picked in small parcels and kept separate to ensure the best possible flavours were extracted from each parcel. The grapes were fermented in small open top fermenters and hand plunged daily. Once pressed the individual batches were left to mature in a combination of old and new French oak hogsheads. The best barrels were isolated from the rest of the blend for our Chais Clarendon release to be used for our Museum Release Series and spent up to 4 years in barrel before being bottled and aged further before release. 

Cellaring

This wine will be drinking beautifully now or can be cellared for the next 5 years.

Varietals Shiraz
Region South Australia
Alcohol 14%
Winemaker John Harris

Awards

Gold Medal - Australian Wine Showcase Magazine

96 Points - Australian Wine Showcase Magazine

95 Point Rated & 5 Stars - Sam Kim, Wine Orbit
"It's gorgeously maturing with dark berry, smoked game, toasty oak and warm spice aromas on the nose, followed by a richly flavoursome palate offering supple texture backed by layers of silky tannins. Generous and seductive with a sustained delectable finish. At its best: now to 2030."

Rich crimson red with hints of plum purple. Lifted aromatics with spicy nose with earthy tones. The fruit flavours are blackcurrants and stewed plums.

Classic Limestone Shiraz with ripe fruit characters of dark plum and cherry, with a hint of cassis spice and oak. The palate is generous, vibrant and savoury, with a smooth and velvety mouthfeel with some dried earth character followed by a soft tannin structure.

Winemaking

Sourced from a premium vineyard located in the ancient limestone soils of the Limestone coast region of South Australia. The fruit was picked over a four-week period, which ensures blending options for more complex finished wine. The individual parcels were fermented in stainless steel open top fermenters, macerated on skins for seven days before being pressed then aged with a mixture of French and American oak. The wines were allowed to spontaneously undergo malolactic fermentation and were kept in individual batches until final blending to ensure only the finest wine of the vintage produced our bin series Shiraz.

Cellaring

A young and fresh wine that can be enjoyed now or cellar 1-3 years.

Varietals Shiraz
Region Limestone Coast
Alcohol 14%
Winemaker John Harris

Awards

93 Points - Australian Wine Showcase Magazine

92 Points - Sam Kim, Wine Orbit
"Upfront and inviting, the bouquet shows dark berry, smoked meat, olive, cedar and warm spice aromas. The palate delivers succulent fruit flavours with plump mouthfeel, finishing long and supple. Delightfully composed with attractive complexity, making it highly enjoyable. At its best: now to 2032."