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Whole berries were retained after destemming the bunches (no crushing took place), before a cool, open top fermentation. Fermented slowly for 12 days on skins and then basket pressed to seasoned French Hogsheads for 10 months of maturation. Bottled without any fining or filtration.
Dry Grown at a sandy site in Blewitt Springs.
A vibrant, medium to full-bodied style with soft, plush tannins. Characters of ripe cherries, blackcurrant, plums, cinnamon spice and earthy tones.
We love how well suited Fiano is to the Australian climate, with it’s thick skin and ability to ripen on the vine without losing acidity under the summer sun. It’s also very versatile in the winery, and our aim is to make a style that is fresh, zippy and attractively aromatic. We work with a vineyard at Kersbrook, in the warmer northern Adelaide Hills, which we think is a perfect site growing for Italian grape varieties.
An early hand picked parcel from the iconic Brini vineyard in Blewitt Springs. 100% Grenache, grown on ancient sandy soils. Partly fermented in locally made terracotta pots, gently hand plunged with extended time on skins. Basket pressed and matured for 6 months in seasoned French oak. A fresh, bright style.
Grillo is a sun-loving white variety native to Sicily, now thriving in the Adelaide Hills. Handpicked late in the season from the Piccadilly Valley with 2 days on skins, basket pressed, fermented slowly and hand bottled without filtration.