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.
$32.00
$192.00$168.00
$350.00
Tasting Notes
Raspberry, campari type aromatics, juicy palate, plush tannins
30% wholebunch, 14 days on skins, basket pressed, 3 months older French oak.
Food Pairing
Crispy duck pancakes with cucumber and hoisin sauce.
Awards
Gold Medal, 95 Points
James Halliday 2021 Grenache Challenge
Tipple your fancy?
Handpicked fruit from our vineyard nestled above the Clarendon township, at one of the highest sites in the McLaren Vale wine region. We have been farming this site without any herbicide, insecticide or systemic chemicals and use Indian Runner Ducks to forage undervine, and sheep and alpacas grazing over winter. Gentle handling and winemaking has been utilized every step of the way.
Double Trophy Winner for 2018 Vintage
- Best one year old or younger shiraz
- Best single vineyard shiraz
2021 James Halliday Wine Companion
2019 Clarendon Shiraz
$49.00
$279.00
$540.00
Hand-picked parcels from the K1 vineyard at Kuitpo and another later pick from Forreston. 100% Pinot Noir, using three different clones – 777, MV6 and Pommard. Basket pressed and matured for 6 months in seasoned French oak. A fresh, bright, floral style.
This wine celebrates the natural coloured skins of the Pinot Gris grape, which have a rosy, coppery hue. It is a distinct wine style called ramato, meaning ‘copper’ in Italian, and lands somewhere between an orange wine and a rosé. With the added textural component that the skin contact gives the wine, it is extremely food-friendly and partners up with a wide array of dishes. Bottled without fining or filtration.
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.
