2007 Vintage

The Naimanya vineyard sits high in the Eden valley at 525 meters. The soils are sandy loam, gravel and quartz over clay. It's altitude and exposure allow a long slow ripening season, generating floral and spice characters. Picked on 12 April in a drought year from rows 25-43 on the western lee.

For wine nerds like me: wild yeast ferment, free-run portion drained to barrel during ferment, pressings portion macerated for 14 days, 22 months elevage in French oak, 50% new (Francois Freres), 10 months on fine lees with occasional batonage.

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2008 Vintage 

The Naimanya Vineyard lies on the western lee of Flaxman's Valley. At 525 metres altitude it's one of the coolest Shiraz vineyards in the Eden Valley and wider Barossa region. The soils are sandy loam, gravel and quartz over clay. Picked on 26 March at the end of an unusually warm season this wine has aniseed, fennel and ironstone characters in a tight tannin corset over trademark Eden blueberry fruit.

For wine nerds like me: Wild yeast ferment, four weeks maceration on skins, two years in French oak (50% new, Francois Freres), no fining or filtration.

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2009 Vintage 

The Naimanya vineyard lies in the tiny Eden sub-region of Flaxman's Valley. At 525 meters altitude it's one of the highest Shiraz vineyards in the wider Barossa region. The wine shows delicate peach and cola nut characters that interplay with spicy mocha oak and lead to trademark Eden Valley blueberry fruit.

For wine nerds like me: Picked on the 9th of April, crushed and wild yeast fermented, 21 days maceration on skins, 20 months in barrel (French oak, 50% new Francois Freres). No fining or filtration. 2,256 bottles produced.

RRP $40

2007 Vintage

Picked on 27 March from the Garden Block on the slopes of Mt Lofty at 510 meters. This 3 acre block has the potential to display the mineral and citrus intensity characteristic of the Piccadilly Valley: one of Australia's great Chardonnay terroirs.

For wine nerds like me: drought year, low yields, wild yeast barrel ferment, 1 month batonage, 25% malolactic, 11 months on primary lees in French oak, 30% new (Francois Freres), racked to tank for 5 months.

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2008 Vintage

Fruit picked from two small blocks high in the Piccadilly Valley. This cool valley on the backs of Mts Lofty and Bonython provides late-ripening conditions and long-lived citrus characters. This 2008 vintage displays bright grapefruit zest alongside rich yellow peach and cashew.

For wine nerds like me: Picked on 12 and 16 March. A mild growing season was interrupted by a fierce heatwave from 3-18 March. The fruit raced to optimum ripeness calling for quick hands indeed! Wild yeast barrel ferment, two months batonage, no malolactic, 10 months on primary lees in French oak, 25% new. 3000 bottles produced.

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2009 Vintage

This elevated valley, on the backs of Mts Lofty and Bonython, has the proven potential for greatness as a Chardonnay terroir. This wine comes from two blocks the "Garden" and "Hill" blocks, sitting at around 500 metres altitude, that ripen their grapes through cold nights and cool autumns so providing taut, citrus minerality. Grapefruit peel and orange blossom marry with roasted almond and cashew characters.

For wine nerds like me: Picked on 23 March and 6 April. A long, mild growing season provided near ideal conditions allowing the fruit to retain precision and minerality. 50% whole bunch pressed, wild yeast barrel ferment, 30% malolactic, 10 months on primary lees in French oak, 30% new. 5,500 bottles produced.

RRP A$40

2010 Vintage

RRP A$

2008 Vintage

The triangle block vineyard lies in the Stonewell Valley on the distinct red, iron-rich soils breaking the surface in parts of the Northern Barossa. It is managed with minimal chemical inputs and is in conversion to biodynamic viticulture. Picked on 20 February from rows 1-27 before the unprecedented 2008 heat wave of 3-18 March.

For wine nerds like me: hand-picked, crushed and 10% saignee (bled) for concentration, wild yeast ferment, pressed to barrel to complete fermentation, 24 months elevage in French oak, 50% new (Francois Freres), 10 months on fine lees with occasional batonage.

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2009 Vintage

The Triangle Block above the Stonewell creek in the Barossa Valley lies on terracotta red, iron-rich soil. Good winter rains and a cool spring have delivered a wine of considerable elegance. The palate shows earthy plum, spice and chocolate underpinned by a firm tannin structure.

For wine nerds like me: Picked on the 10th of March, low yields, wild yeast ferment, 20 months on fine lees in barrel (50% new Francois Freres). Unfiltered. 2,596 bottles produced.

RRP $40

2008 Vintage

In a previous life I was a jewellery valuer in French-speaking Switzerland. Historically the finest rubies were found in Burma and are described as having the colour of sang de pigeon, or pigeon's blood. This deep rose reminds me of those stones, having the same vivid, brilliant bluish-red colour... But tastes much better.

For wine nerds like me: grapes grown on two small blocks of the Stonewell and Flaxman's valleys in the Barossa. 24 hours on skins, bled (saignee) to barrel, 10 day wild yeast barrel ferment, 3 months in seasoned French oak, 2 months in tank. Bone dry, serve chilled.

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2009 Vintage

A long, mild growing season, interrupted only by a heat spike in the last days of January and first of February, provided near ideal conditions.

For wine nerds like me: grapes grown on two small blocks of the Stonewell and Flaxman's valleys in the Barossa. 20 hours on skins, bled (saignee) to barrel, 16 day wild yeast barrel ferment, 6 months in second-use French barrels, 1 month in tank, blended with 5% Sauvignon Blanc, fined and filtered. Dry, serve chilled.

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2010 Vintage

Fruit picked from 3 small blocks in the Barossa sub-regions of Moppa, Nuriootpa and Flaxman's Valley.  The result has a deep colour (hence the wine's name) and is dry with great fruit expression, showing intense wild strawberry alongside savoury cool-climate Shiraz character and a hint of phenolic grip. Serve chilled. Great with tapas and spice.

For wine nerds like me: Picked on 2 March, 10 March and 1 April. Classical Barossa growing season interrrupted by an early February heatwave. 8-15 hours on skins, wild yeast barrel ferment, 3 months on lees in French oak, racked and matured for 3 months in tank. Fined, filtered and bottled. 2,200 bottles produced.

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2011 Vintage

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2010 Vintage

The Roussanne grape owes its name to the golden or russet bloom it develops as it reaches full maturity. Difficult to grow, susceptible to wind damage and mildew, this grape is nonetheless ideally suited to the warm conditions and sparse soils of the Barossa Valley. This dry but voluptuous pale straw yellow wine delivers honeysuckle, dried apricot, wild flowers, cut hay and fennel.

For wine nerds like me: Picked on the 3rd of March, wild yeast barrel ferment, eleven months on yeast lees in French barriques, twice monthly batonage, racked, fined and filtered. 3000 bottles produced.

RRP A$34

2011 Vintage

RRP A$