Save the date: Friday 15 November, 2019
If you enjoy South Australian wine, then attending the Variety Vintage Luncheon 2019 at the National Wine Centre on Friday 15 November is a must. Twelve prominent South Australian wineries will each donate a barrel of their finest 2018 vintage wine to bottle and exclusively label for this special event.
Last year's Variety Vintage
Variety Vintage 2018 Summary: The 10th annual Variety Vintage Wine Auction Luncheon held at the National Wine Centre was a great success, raising a fantastic $203,000 net for SA kids in need.
Guests enjoyed the fantastic weather, brilliant food and wine from The University of Adelaide. Thank you to all who attended, our MC Jeremy Oliver, guest speaker Brian Gilbertson and sponsors A.P. John Coopers Brothers in Arms Wines Charles Melton Wines d’ArenbergDiGiorgio Family Wines Elderton Wines Kaesler Wines Parker Coonawarra Estate Penny’s Hill Peter Lehmann Wines St Hallett Wines Tim Adams Wines Wicks Estate Wines National Wine Centre I The University of Adelaide I Cochranes I Prowine I VI Packaging Ezybidz Fundraising Solutions Multi-Color Australia Scene Change Interpack. We look forward to next year’s event.
Single Ticket: $145
- Wine tastings
- 3 course lunch
- Premium wines
- Beer and soft drink
Table of Ten: $1,450
- Wine tastings
- 3 course lunch
- Premium wines
- Beer and soft drink
BROTHERS IN ARMS 2017 SHIRAZ
Back in 1998 we finally decided to take the hobby Guy shared with his late father to a new level. Our first vintage saw only 5 tonne of Shiraz produced, a volume which has now grown to over 700 tonne per year.
Our Metala Vineyards date back to our original 1891 plantings through to 2001 and Guy is proud to be the 5th Generation to live and work on the property. The original planting of Cabernet is the oldest family owned Cabernet Sauvignon vineyard in the world.
In all we have 212 hectares planted to vines with the balance of the 1000 Ha property given over to Merino sheep and cropping. Having owned the property for over 130 years the family has taken the protection and enhancement of the environment as a badge of honour. Wherever possible our practices revolve around minimal intervention and finding balance.
Initially the wines were made at various wineries but by 2001 we could see the need to build our own facility, which was ready for the brilliant 2002 vintage. The winery was designed to be efficient, environmentally sensitive and above of innovative. 13 vintages down the track we don’t regret the effort that went into the designs as they have paid us back in spades.
Although our original focus was on Shiraz the wines in our portfolio have evolved over the past decade and we now produce estate grown Shiraz, Cabernet and blends thereof which showcase Langhorne Creek’s ability to offer elegant wines with balance, structure and texture. Over the past few years we have also added an estate grown Malbec to our portfolio and recently have released a Chardonnay and Rosé.
COLOUR: Deep red in colour.
NOSE: Dark fruits on the nose with blackcurrants. Also a waft of pepper and spice and a hint of cedar.
PALATE: Generous and mouth filling sweet fruits of raspberries upfront, with elegant yet fine, velvety tannins providing great structure and length.
Since the first vintage of Charles Melton Wines in 1984, this boutique Barossa Valley winery has gained both national and international recognition for its premium red table wines. Located on Krondorf Road, where the original village of Krondorf was situated, the vineyard and winery provide views of the Barossa Valley floor. Charlie was one of the first to recognize the value and tradition of the Barossa’s old vineyard Grenache, Shiraz and Mourvedre (often called Mataro here in the Barossa). At a time when others were pulling out vineyards of Shiraz to plant more fashionable varieties, Charlie was convincing farmers to keep their historic vineyards. Great emphasis is placed on the quality of fruit, with all grapes dry grown and harvested from the winery’s own 80 acres of prime Barossa vineyard land, as well as from a select group of family owned grower’s vineyards. Yields are extremely low with often only one tonne to the acre and the vineyards are truly old with some exceeding a century in age. A range of techniques are employed during the winemaking process. These include whole bunch fermentation, open fermentation, pigeage and indigenous yeast fermentation, all of which allows a range of blending options to give the most complete wine in terms of balance between pure fruit flavours and more earthy/gamey characters. Showing complexity from this range of vineyard sites and premium vinification techniques, the wines have demonstrated over the last decade an ability to cellar gracefully into mature examples of the finest Barossa styles.
2017 Woodlands Shiraz
“The 2017 Woodlands Shiraz is nice, bright mid-to-deepish hue. Lovely perfumed sweet fruit interwoven with some cool climate spearmint and spice. Finely structured and balanced but with a deliciously plush entry into the mouth. Rounded tannins, beautifully soft with a lovely lick of acidity to chase the sweet fruits home.”
2017 DiGiorgio Family Coonawarra Cabernet Sauvignon
The DiGiorgio Family had a vision to produce the highest quality wines from their estate
grown fruit and in March 2002 acquired the second oldest winery in the heart of Coonawarra,
previously known as Rouge Homme. This has provided the family with a wonderful production facility and a centrally located cellar door. It has a blend of new and old technology allowing the family to produce premium hand crafted wines. This commitment has been rewarded by winning numerous awards and accolades.
In addition to producing premium wines from Coonawarra and Lucindale, the DiGiorgio family sources specific varietal fruit from different areas of the Limestone Coast where they believe the terroir is best suited to the variety. These wines make up the Renaissance Range and are a selection of varieties specially chosen to demonstrate the versatility of the region and the passion and ambition of our winemakers.
When visiting cellar door you will have the opportunity to taste premium wines from our
extensive portfolio, olive oil and local cheese. The outdoor seating area is the perfect place to enjoy a glass of wine with a ‘pick your own produce’ platter with family and friends.
This parcel of 2017 Cabernet Sauvignon was selected for elegant bouquet and beautiful acid and tannin balance. The scent of cassis, blueberry is overlayed with complex forest floor characters. Hints of spice and black olives seamlessly match the careful use of French oak
For this vintage, we selected a parcel from our Glenroy vineyard in the Northern end of Coonawarra, for its lovely balance of fruit and acid.
Controlled small batch open topped fermentation on skins, pressed to complete malo-lactic fermentation before ageing in new French oak barrels for 16 months.
The depth and complexity of this wine lends itself to a match with an aged eye fillet, smashed potato and current season greens that have been liberally coated in extra virgin olive oil.
2017 Elderton “Greenock” Shiraz
Elderton was the name given to a vineyard that was first planted on the banks of the North Para River in Nuriootpa in 1894 by early German settlers, the Scholz family. In 1916, it was purchased by Samuel Elderton Tolley who built himself a sprawling homestead on the Estate and sold the fruit to his family’s winery. It was run successfully for many years, but became derelict in the early years of the vine pull (circa 1975). “If you buy the house, I will give you the surrounding 72 acres of old vines for nothing”. This was the proposal offered to Lorraine and Neil Ashmead in 1979. The rambling old homestead looked ideal for a growing family and the Ashmead’s worked tirelessly to salvage and restore a phenomenal treasure of a vineyard.
In 1982 the first wine was made under the Elderton Label. Tough times prevailed, but ultimately the vision of the founders shone through and Elderton is today celebrated as a major reason for the rejuvenation of the Barossa. In 1993 Elderton shot to national prominence after winning the Jimmy Watson Trophy. International success ensued. The wines of the Elderton Nuriootpa vineyard are enjoyed globally for their richness, vibrancy and uniqueness. They are celebrated for being traditional examples of the best of the Barossa.
The second generation took the reins of the business in 2003. Brothers Cameron and Allister believe very strongly in continuing the traditions that began a generation earlier, on the Nuriootpa vineyard. Wanting to take the family company to the next level, they together devised a plan to buy great vineyards in other significant sub appellations of the Barossa. Through using sustainable practices, the hope is that the next generation of the Ashmead family have a lot to work with when they are at the helm. In 2007 a great little vineyard in the Eden Valley was purchased and this was followed in 2010 by the purchase of a vineyard on the northeast corner of Greenock. The intention of making wines from these exceptional vineyard sites is to celebrate the differing terroirs of the Barossa and showcase the absolute best that the Barossa has to offer.
Hentley Farm: History
Set on the red-brown soils of the western Barossa Valley, Hentley Farm founders Keith and Alison Hentschke acquired the 150 acre vineyard and mixed farming property in the 1990s. Following extensive research to find out where the best red wine grapes in the Barossa Valley were being produced, their studies led them towards the rich red soils of the Seppeltsfield area. Keith used an old soil map from the 1950s to strategically locate the best parcels of land and after a number of years acquired Hentley Farm.
With a focus on perfecting the vineyards, the first wines weren’t released from the property until 2002. The estate was extended with the purchase of the neighbouring high quality Clos Otto block in 2004.
Hentley Farm: Vineyard Estate
We believe that Hentley Farm is a truly special property, hand-picked by our founder Keith Hentschke for its soil quality and geographical contours. For us, it’s all about listening to the land and planting the right vines in the right place, in the right way.
Our vineyards contain the following varietals: Shiraz (70%), Grenache (17%), Cabernet Sauvignon (10%), Zinfandel (2%), and a small parcel of Viognier (1%). Blocks were carefully selected for orientation and aspect with different clonal material used according to suitability.
The depth and complexity of our wines arises from the great variety of terroirs at Hentley Farm, created by the diversity within the 150 acre estate’s east and west facing slopes and altitude variances. Subsoils of tightly structured friable clay offer huge water holding potential, offering respite for our vines in times of low rainfall.
We acknowledge our custodial responsibility for the land, so vines are nurtured to their optimum potential through sound environmental practices that support agricultural sustainability and vineyard biodiversity. At Hentley Farm we use a dry-land farming strategy, with an emphasis on keeping the vine and earth in a natural state of balance with minimal interference.
Kaesler is located in the Barossa Valley. The vineyards date back to 1893 and 1899, with the Kaesler family migrating from Silesia to take up the property that is now the Kaesler winery and cellar door. Gotfried Kaesler was a shoemaker, who arrived with his family and planted his first vineyard on the Kaesler farm in 1893 – this vineyard today is used to produce the Kaesler Old Bastard Shiraz.
In 1998 Ed Peter and Reid Bosward purchased the property and there began a new lease on life for the old vineyards. Much of the property had vines planted in the 1960’s and 1970’s, and of course the 1893 Shiraz.
The Bogan Shiraz vineyard was planted in 1899 and is located at Marananga in the Barossa Valley. It is owned by Kaesler Wines.
Kaesler Bogan Shiraz 2017
Vintaged from our Bogan vineyard planted in 1899
Older vines give great intensity and finesse to wines, as there roots delve deep into diverse soils that help make wines more complex
The 2017 Bogan appears and smells dark and brooding, with aromas of blackberry, cherry and boiled lollies. The palate is rich and satiny
The origin for the oak used for this wine is from Hungary and crafted by AP John. The barrel gives a spicy aromatic lift to the smell and a laced fruit sweetness to the palate
2017 Parker Terra Rossa Cabernet Sauvignon
John and Faye Parker established Parker Coonawarra Estate in 1985 after a career-long interest in the region. Today, the privately owned Parker Coonawarra Estate is committed to John Parker’s standards of excellence, and producing the most faithful expression of Cabernet Sauvignon from the celebrated Terra Rossa soils of the Coonawarra growing region.
The winery’s first release of the 1988 vintage of First Growth was met with outstanding success, winning the Penfold Hyland Trophy in Perth.
It was also judged the 6th highest rated Bordeaux-Style in the 1991 International Wine Challenge in London. This was the first step in establishing Parker Coonawarra Estate’s reputation for producing wines of outstanding quality and longevity. In 2001, the purpose built maturation facility and cellar door building was completed. Made strikingly from Mt Gambier limestone and steel girders, the temperature-controlled facility stands tall amongst the Abbey vineyard and reflects John Parker’s uncompromising approach to grape growing and winemaking.
For over a quarter of a century, Parker Estate has achieved numerous wine show medals, trophies and accolades, including a Five Red Star rating by James Halliday, Langton’s Classification V for Excellence, and many high rating reviews by major wine media both within Australia and internationally.
The marriage between Coonawarra soils and the noble Cabernet Sauvignon grape have long been known to produce wines of outstanding quality and longevity.
Our Cabernet has benefited from the terra rossa over limestone soils of our ‘Abbey’ estate vineyard located in southern Coonawarra. The unique micro climate within this part of the region produces an extended ripening period which tightens the tannin structure and increases the fruit density.
The 2017 Terra Rossa Cabernet is sourced from four key sub-sections of the Parker Estate ‘Abbey’ vineyard – Scarlett, Pepper Tree-Single Wire, Pepper Tree Double-Wire and Ash Blocks. Following harvest, fruit for this Cabernet was close-top fermented with grapes remaining on skins for thirty days to ensure extended ageing potential. Maturation took place in new (60%) and second-fill French oak Barriques for 13 months, before bottling.
Colour: Deep rich red, solid dark core.
Aroma: Dark chocolate truffle, ripe blackberries, hallmark Cabernet with dark fruits, deep, enticing and enveloping. Toasted oak.
Palate: Powerful fruit drive and ripe Cabernet flavours with fine supportive chalky tannins. Regal and powerful, yet elegant structurally.
2017 PENNY’S HILL McLAREN VALE ‘CRACKING BLACK’ SHIRAZ
TRULY REPRESENTATIVE OF THE PENNY’S HILL MCLAREN VALE TERROIR, ‘CRACKING BLACK’ PAYS HOMAGE TO THE BAY OF BISCAY SOILS WHICH CONTRIBUTE TO THE GENEROSITY AND RICHNESS OF THE MIGHTY SHIRAZ WINES FROM THE REGION.
VARIETALS: Shiraz 100%
REGION: McLaren Vale
VINEYARD: Sourced from our estate Malpas Road Vineyard, planted in 1991 on land which was originally referred to as ‘Bay of Biscay’. This is an obvious reference to the relatively infertile cracking, grey-black soil upon which our hand-tended Shiraz patch does its work. The fissures which occur as the black soil cracks apart, sever surplus root structure; a process which naturally lessens vigour and enhances ultimate grape quality. Other fruit parcels were sourced from the slightly higher elevated vines of the Penny’s Hill Vineyard. Detailed canopy management, judicious irrigation and passionate viticultural practices in both these high class vineyards contribute to this
WINEMAKING: To best reflect the variation in terroir across our vineyard sites, each Shiraz parcel was harvested, fermented and matured separately. Harvest commenced on the 14th March and the last parcel was picked on the 1st April. After approximately 10 days on skins in open or static fermenters, wines were pressed and filled immediately to the finest French oak barrels. Each parcel was matured for 17 months prior to barrel selection and blending. The final blend consisted of 15% new French oak barrels and wine was bottled in November 2018.
THE WINE: Oozing with cherry and dark berry fruits, this McLaren Vale Shiraz is layered with mocha, oak spice and licorice with finely integrated oak. Showing great depth and generosity, the palate is elegant and well defined. The tannins delicately wrap the fruit and guide it along the palate, resulting in a wine of exceptional length and character.
CELLARING: Ready to drink now or age for 5+ years.
Peter Lehmann Futures
Selected low yielding vineyards in the northern and western Barossa districts.
The Spring of 2016 was one for the record books, with bountiful rain filling up dams and overflowing rivers across the Barossa and Eden Valley. This set up the low yielding Shiraz vineyards perfectly for the growing season, where above average crops and healthy canopies allowed the fruit to hang on the vine for an extra 3-4 weeks. This resulted in an elegant, full bodied and balanced style of Futures Shiraz.
Fermented and macerated on skins for up to 2 weeks, with some partial barrel fermentation. Following the processing and clarification, the wine was matured for 15 months in French oak hogsheads prior to bottling.
Deep red-black in colour with a complex bouquet layered with spicy plum, dark cherry and chocolate notes. The palate is rich and supple with a long finish which is a legacy of the low yielding vineyards of the north-west Barossa.
Enjoy now whilst young and fresh, however this wine will benefit from a few years of careful cellaring if so desired. Cellar until 2027.
Primo Estate: History
Primo Grilli came to Australia from the Le Marche region in Italy in 1953. He settled in Virginia, a small township north of Adelaide, and immediately set to work cultivating a market garden, exploiting the rich potential of the land and the climate.
In 1973 the entire Grilli family was involved in establishing the home vineyard. With Joe graduating Dux of Winemaking at Roseworthy agricultural college in 1979, Primo handed the keys of the winery to his sons Joe and Peter.
During his years at Roseworthy, Joe’s love and knowledge of the winemaking process flourished. Eager to make his mark producing extraordinary wines, Joe put into practice some of the wonderful things he’d learnt like radical techniques of double pruning Cabernet, and the use of botrytis on Riesling grapes, techniques unheard of in the early eighties. Trials of Amarone and Ripasso techniques followed.
Joe’s revolutionary approach to winemaking gave Primo Estate a reputation as one of the world’s truly unique winemaking operations, combining modern Australian know-how with old-school Italian winemaking heritage.
In 1985 Joe and his wife Dina took over operations at Primo Estate. Joe and Dina’s passion for wine is intertwined with their love for good olive oil. In 1989 they started to bottle their own oil to promote their new JOSEPH label. In fact, Joe and Dina were one of the first Australian Olive Oil producers to put Extra Virgin Olive Oil in a bottle, prior to that it was exchanged in flagons and drums between family and friends.
Over the years Primo Estate’s Cold Pressed and First Run Olive Oils have been acclaimed by chefs and gourmets, while the wines have received similar praise.
The Grilli family winery has come a long way since that first planting in Virginia, with Joe and Dina planting their dream vineyards in Clarendon and McLaren Vale. In 2006 Primo Estate opened the stunning new headquarters at McLaren Vale incorporating a cellar door and tasting room which combine modern design with classic Italian practicality to reflect the multicultural influences of the wines and olive oils.
Primo Estate: Vineyards
Primo Estate has three vineyards in carefully chosen South Australian wine regions: McLaren Vale, Clarendon and Virginia. Owning the vineyards and managing them in sympathy with the environment is fundamental to growing the absolute best fruit possible. The winemaking team will occasionally source special parcels of quality grapes from outstanding growers when required.
The Angel Gully, Clarendon Vineyard (McLaren Vale)
Clarendon is a tiny sub-region of McLaren Vale with a history of producing wines of real finesse and elegance. Primo Estate’s Angel Gully vineyard is a 13 hectare patch lying on a ridge above the Clarendon township.
The vineyard sits at an average altitude of 280 metres. This means that the air is a little cooler than the McLaren Vale valley floor and fruit typically ripens two weeks later.
The soil is a very shallow clay loam over solid shalestone. Once grown, the vines’ roots are almost entirely in shalestone rock. The vines are dry grown, their roots seeking out the moisture trapped between the shalestone.
The Angel Gully vineyard is responsible for the JOSEPH Pinot Grigio d’Elena, JOSEPH Nebbiolo and JOSEPH Angel Gully Shiraz. Angel Gully also grows Cabernet Sauvignon and Merlot for our flagship JOSEPH Moda and Riesling for the JOSEPH La Magia botrytis. Some Shiraz also goes into the Primo Estate Il Briccone and Shalestone Shiraz. Angel Gully grown Merlot is also essential for the vibrant character of the Primo Estate Merlesco.
The McMurtrie Road, McLaren Vale Vineyard
Thirty minutes south of Adelaide this 6.5 hectare vineyard is situated in the heart of McLaren Vale and in the middle of the vines you will find our McLaren Vale cellar door and tasting room.
There are two soil types on the property. The light grey sand at the front hosts a patch of Merlot which is used in the Primo Estate Merlesco.
The classic black Bay of Biscay ‘cracking’ clay at the back of the property is planted with Shiraz` and Cabernet Sauvignon. The Shiraz makes an appearance in Primo Estate Il Briccone and our Shalestone Shiraz as well as the JOSEPH Sparkling Red.
The Cabernet Sauvignon forms the basis of the flagship JOSEPH Moda. This fruit is picked into special trays and left to air dry in an architecturally designed drying area that doubles (for most of the year) as a shaded car park for Cellar Door guests.
Come and see our beautiful McLaren Vale vineyard for yourself, visit our cellar door and tasting room; open seven days a week from 11am – 4pm.
The Virginia, Adelaide Plains Vineyard
The site of Primo Grilli’s original 1973 vineyard planting now occupies a total of 18 hectares near the township of Virginia, 30 km north of Adelaide, South Australia.
Abundant sunshine, fertile sandy/loam alluvial soils and the availability of good bore water means that healthy grapes can be produced with a minimum amount of input. The Gulf of St Vincent is only 3 km away bringing refreshing sea breezes which are a hallmark of the Adelaide Plains region.
This vineyard is almost entirely devoted to producing Colombard grapes for Primo Estate’s most popular wine, La Biondina.
Some Chardonnay, Riesling, Shiraz and Cabernet Sauvignon is grown here for our exclusive mailing list only ‘Virginia Vineyard‘ wines.
A portion of the Shiraz crop goes into the base wine for the JOSEPH Sparkling Red.
Primo Estate: The Winery
Primo Estate owns and operates a state of the art winery located on our Virginia Vineyard property. It is a custom designed facility that contains an intriguing mixture of new and old world technologies.
There are numerous special features like a 50 metre drying rack area, visible from the driveway entry and used for making the JOSEPH La Magia botrytis wine.
At the core of the winery, suspended above head height, are five ten tonne open concrete red fermenters. These are more labour intensive but there is no doubt that the subtle aeration and warmer temperatures that they give during the fermentation phase results in wine with more soul.
Another rare sight are the three large oak casks which perpetually contain wine for the JOSEPH Sparkling Red. Shiraz going back to the mid 1980s is in this mother of all base wines.
These co-exist with the more usual temperature controlled stainless steel tanks and barrel storage.
The winery is operated by a dedicated cellar crew of four people (three of them fully trained winemakers). But if you were to ask them what is the single most important piece of equipment for producing quality wine, they would all say “the coffee espresso machine”.
Tim Adams Wines, 2017 Aberfeldy Shiraz
Tim Adams Wines was founded in 1985, when we crushed only 10 tonnes of grapes in our first vintage.
The 2018 vintage saw us process one of our largest vintages at three thousand six hundred tonnes — about 1000 tonnes for the Tim Adams Wines label, the rest for the Mr Mick label and also under contract to other South Australian labels.
We are likely to continue to increase this figure gradually over the coming years.
Fruit is sourced from 15 local growers as well as from seven of our own vineyards.
At our Sheoak Vineyard we grow Pinot Gris, Tempranillo and Shiraz. Our Ladera Vineyard, established in 2004, is planted to Pinot Gris and Tempranillo.
At our Bayes vineyard we grow Riesling and Shiraz as we do on our Ireland’s vineyard along with a small area of Mataro.
On the Sheoak West property, are the relatively new plantings of Cabernet, Malbec, Pinot Gris and Tempranillo.
At our expansive Rogers vineyard, a total of 45 hectares is planted to Shiraz, Semillon, Pinot Gris, Vermentino, Grenache and Tempranillo with a planting program continuing this year adding ten hectares of Sangiovese to the existing varieties.
Our Schaefer block in Clare grows some of the Clare Valley’s best Shiraz. This brings our total Clare Valley vineyard holdings to currently 140 hectares.
In 2011 we acquired the site known formerly as ‘Leasingham Wines’ in the heart of Clare. This substantial winemaking facility has become the home of both Tim Adams Contract Processing and for our ‘value brand’ range of wines, named ‘Mr Mick’ after Tim’s mentor Mr Mick Knappstein, with whom Tim worked with at this winery site for 12 years.
Our popular tapas restaurant, ‘Mr Mick’s Kitchen’ is open seven days a week for lunch and dinner on Friday nights, offering function and conference facilities also. This brand continues to grow and gain popularity in the Australian and international marketplace, with its range of easy-drinking and approachable styles.
We focus our attention on making wines predominantly from Clare Valley grapes selected for their varietal and regional characters.
As well as traditional varieties of Cabernet, Shiraz and Riesling, the Mr Mick range showcases ‘alternative’ varieties/styles including Pinot Grigio, Vermentino, Tempranillo and recently, a ‘nouveau’ unoaked style red. These wines can be enjoyed in their youth for their vibrant fruit and fresh flavours, or be cellared for 10 to 20 years, depending on the wine.
We now have strong sales throughout Australia and extensive distribution in New Zealand, the United Kingdom, Netherlands, Sweden, China, Taiwan, South Korea, Singapore and Hong Kong.
Year after year ‘The Aberfeldy’ continues to deliver the best that Clare Valley Shiraz has to offer, known also amongst keen wine enthusiasts as ‘Clare Valley’s Grange’ and maintaining its prestigious Langtons classification of “Excellent”.
Picked at optimum maturity in a vintage where fresh bright fruit and superior wine structure were a highlight, the wine was fermented on skins for 14 days, then matured in an A.P John ‘Shenandoah’ American oak hogshead for 12 months before a special dedicated bottling for ‘Variety Vintage’.
The strength of this wine mirrors and is testament to the hard work many avid Variety supporters contribute to this wonderful charity every year.
The wine is worthy of cellaring for up to 20 years in good conditions.
All components of this blend were fermented to dryness on skins and subsequently left on skins for an extra 7 days before being pressed.
All pressings were returned to the wine. This wine spent 12 months in a second-use American oak hogshead in our cool room before fining, filtering and bottling in October 2018.
2017 C.J. Wicks Reserve Shiraz
VINTAGE & WINEMAKING
2017 continues a string of great Adelaide Hills vintages, producing wines with great balance and fruit flavour. The Shiraz vines on our Estate Vineyard at Woodside cropped moderately whilst retaining a wonderful richness and fruit depth leading to wines of concentration with plush fleshy palates, fresh acidity and lovely lifted fruit derived aromatics. These fruit qualities combined beautifully to produce a Shiraz with concentrated fruit flavours and a pleasing degree of delicacy coupled with the trademark cool climate spice from the ‘Hills’.
Rich cherry and black fruit flavours bounce from the glass whilst elegant cool climate spice notes marry with hints of mocha and coffee from the 18 months in French Oak. Fine tannins and a fresh line of acidity help give this wine length, poise and balance.
The 2017 C.J. Wicks Reserve Shiraz will drink superbly whilst young but the elegant fruit and tannin structure will reward careful cellaring.
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