The Colonial Estate Etranger Barossa Valley Cabernet Sauvignon 2018

Grapes were specifically sourced from the area around our favourite sub region of the Barossa – Greenock. Its hard country with the shallow grey sandy soil over red clay producing small bunches of intense, non-herbaceous Cabernet Sauvignon. Cropping levels were low and much of the older vineyards were hand picked and selected by vigneron and winemaker especially for the high fruit intensity of the individual grapes. 2018 was another stand out vintage from a quality point of view low yields meant incredible intensity of flavour and colour, we expect 2018 will go down of one of the best in recent times. We use extreme cold maceration to extract as much natural fruit flavour as possible and use open top fermenters and hand plunge keeping our old-world winemaking philosophy front of mind during the entire process to ensure only the finest wine is aged in barrel for 12 months prior to final blending and minimal filtration.

Normans 1853 Museum Release South Australia Cabernet Sauvignon 2012

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.

Normans Old Vine Barossa Valley Cabernet Sauvignon 2018

This wine will be drinking beautifully upon release although as expected from a Norman’s premium red, will develop well in the bottle with careful cellaring over the next 7+ years.

The Alexander Cameron Limestone Coast Cabernet Sauvignon 2018

The fruit was picked at optimum ripeness and transported to the winery and immediately crushed. Following on from this we fermented the juice on skins for 10-12 days to maximise colour and flavour extraction. The skins were then pressed gently and the pressings pumped back with the free-run juice. The wine was then fermented over a week then allowed to settle and was then racked off lees. The wine under went malolactic fermentation in barrel and then was aged in the same barrels for 12 months. The wine was blended and prepared for bottling with minimal filtration.

Songlines Estates Basket Pressed McLaren Vale Cabernet Sauvignon 2018

“Songlines” are invisible pathways which criss cross the land all over Australia and stretch across continents and ages. The exceptional wine is named Songlines as it perfectly encapsulates the importance of the land, people and knowledge learned over time and across continents.

2018 growing season had very good winter rainfall. A dry spring followed encouraging healthy growth. The long dryIndian summer that followed meant great concentration of flavours. The conditions continued through autumn with warm conditions which in turn meant disease was not a factor and contributed to natural fermentation. After handpicking whole bunches we allowed the fruit to be cold macerated for 24 hours to ensure brightness and depth of flavour. After this fermentation occurred in small open top fermenters with and we hand plunged over a two-week period. Then we basket pressed and drained into 30% New French oak and 70% older American oak hogshead barrels for a period of 12 months before bottling with minimal fining or filtration to ensure the wines true character was fulfilled.

A wine that will stand the test of time, drinking well now or over Next 10 years.