Winner - 2010 South Australian Wine of the Year Awards. Recommended - 2008 Decanter World Wine Awards (London). SILVER - 2009 Australian Cool Climate Wine Show. BRONZE - 2009 Hong Kong International Wine & Spirit Competition. Well expressed with more complexity than other popular aromatic white varieties, a sense of unctuousness and development from neutrality to a touch of fragrant fruit and spice, the finish refreshing.’ Tony Love, National Wine Editor for ‘Taste’ & Professional Judge – SA Wine of the Year Awards. Nothing is left to chance in the vineyard and the emphasis is on quality, not quantity. Low yields are achieved by ‘bunch thinning’, or dropping fruit several times before harvest which allows the vines to direct nutrients to fewer grapes, leaving the best fruit behind for picking. We usually hand-pick the Pinot Gris in early March to achieve a desired balance of rich, ripe fruit flavour and retention of a crisp, clean acid structure. Our aim is to produce a fresh, fruit driven and elegant style with a hint of distinctive Pinot Gris colour. Pinot ‘Gris’ (‘grey’ in French) or Pinot ‘Grigio’ (‘grey’ in Italian) is named after the pinkish grey colour of the grape skins. Retaining this colour during the winemaking process is difficult and our Winemaker works very hard to achieve this. Our Pinot Gris is pale straw in colour with a subtle dusky pink and bronze hue. Like Sauvignon Blanc, it’s a light, fresh and aromatic style of wine but with a lot more complexity. Floral, fruity and a little bit spicy with a crisp, dry finish – it’s perfect with seafood and an elegant aperitif – don’t just take our word for that – it recently won a medal at the 09 Hong Kong International Wine & Spirit Competition where it was judged with food against Pinot Gris from around the world.
2 SILVER medals - International Wine & Spirit Challenge. 6 BRONZE medals - including Decanter World Wine Awards (London) and Royal Sydney Wine Show. This limited release Viognier was handpicked from a single boutique vineyard and part aged in older French oak barriques to add further complexity and allure to the heady floral and spicy perfume, fleshy stone fruit flavours, voluptuous body, elegant structure and crisp citrus finish Our vines thrive on envied soil less than 500 metres from the beach and only 10 metres above sea level; a quintessential maritime climate. Viognier is fussy and demanding by nature so ours is pruned and picked by hand, bunch-thinned twice and generally pampered. Reward is the sumptuous fruit from which we handcraft this intensely perfumed, richly flavoured, full-bodied yet elegantly structured wine. Although enticing upon release, cellaring will offer a seductively rich, complex and more sensual wine experience.
Vines thrive on envied soil less than 500m from the beach and 10m above sea-level; a quintessential maritime climate. The sea provides a moderating effect on temperature extremes; the nights are never too cold and the days don’t get too hot. The grapes enjoy optimum climatic conditions throughout the growing season as well as a lovely ocean view. Due to drought we have experienced extremely low yields and recent harvests so small they almost didn’t exist. We’re not complaining though as we are blessed with a vineyard that in the toughest of conditions consistently produces the most amazingly fragrant, flavoursome and well-balanced fruit. The current release is no exception and we have finally crafted the fresh and elegant style of Rosé we’ve always aspired to make. Within the Cabernet Sauvignon block, we handpick small parcels of fruit with characters best suited to making an elegant, fresh aperitif style. The grapes are gently pressed to extract colour but not tannin, then chilled to retain their lush red berry flavours. Though almost fermented to complete dryness, the fresh fruit flavour makes this wine seem deceptively sweet. Pale pretty pink in colour, fresh and fruity on the nose, mouthfilling and ‘moorish’ on the palate – this wine is simply lovely and refreshing on its own. Alternatively, do what we do and drink it with pretty much anything from spicy Asian dishes to pizza, pasta or seafood.
Recommended - 2008 Decanter World Wine Awards (London. 2 SILVER medals - including 2009 London International Wine & Spirit Competition. 11 BRONZE medals - including 2010 London International Wine & Spirit Competition and 2009 Hong Kong International Wine & Spirit Competition. The oldest vines planted at the base of the vineyard thrive less than 100 metres from the sea and only 10 metres above sea level. Tough growing conditions on a black ‘bay of Biscay’ clay pan and minimal water produces small berries packed with opulent fruit flavour. Ripe plum, blueberry and mulberry flavours are typical of this block. This Shiraz is in high demand and much of it is sold for inclusion in the best wines of some of Australia’s most esteemed winemakers Our prized ‘top block’ of Shiraz grows at 25 metres in the shadow of ‘Sugarloaf Hill’. These younger vines span a sandy loam hillside scattered with rich alluvial granite and ironstone fragments. This Shiraz is elegantly cool climate in style with powerful black and red berry flavours, layers of spice and complexity. Every row in the vineyard is inspected prior to harvest to identify the fruit best suited to each of our wines. Selectively handpicked parcels from each block are delicately pressed into traditional open fermenters and cold soaked (chilled to around 5°C) to maximise colour extraction. Primary fermentation on skins is followed with gentle pump overs and drain and returns to enhance the already abundant flavour profile. The Shiraz is carefully pressed into barrels to complete malolactic fermentation then racked off lees and returned to oak. Unhurried Maturation in the finest French oak for at least three years allows a gradual integration of fruit and oak characters. Bottling without filtration retains significant flavours and texture but sometimes also sediment - decanting is recommended. Extended ageing in our cellar ensures the wine is ready to enjoy on release however we expect it will continue to age gracefully in good cellaring conditions for 10 years or more.
‘A runner-up in last year’s SA Wine of the Year cabernet class and this time eligible for the museum section, the fruit from a highly regarded Fleurieu coastal vineyard is still glorious in crimson, with beautiful cedary elements backing it up. Quite evident tannins add their varietal grip, yet whip the fruit to a highlight finish. Excellent.’ (Tony Love, National Wine Editor for ‘Taste’ & Professional Judge – SA Wine of the Year Awards). Winner - 2010 South Australian Wine of the Year Awards. Top of Class - 2010 Australian Small Vignerons Awards and 2009 McLaren Vale Wine Show. 3 GOLD medals - including 2009 Royal Melbourne Wine Show. 7 SILVER medals - including 2009 London International Wine & Spirit Competition. 8 BRONZE medals - including 2010 London International Wine & Spirit Competition and 2009 Sydney Royal Wine Show. Lady Bay Vineyard Cabernet Sauvignon is made entirely from vines planted across the middle section of our boutique single vineyard. Our ‘A’ Grade fruit is regarded as a benchmark for quality in the Fleurieu and surrounding regions. Alluvial soil and undulation provide diversity within the vineyard and complexity in the resulting wine. Every row in the vineyard is inspected prior to harvest to identify the fruit best suited to each of our wines. Parcels that express the most varietal character and distinctive single vineyard flavours are reserved for our own label and receive extra care and attention. At vintage, those grapes are selectively handpicked, delicately pressed into traditional open fermenters and cold soaked (chilled to 5°C) to maximise colour extraction. Primary fermentation on skins is followed with gentle pump overs and drain and returns to enhance an abundant flavour profile. The wine is carefully pressed into mostly new barriques to complete malolactic fermentation, then racked off lees and returned to barrel. Unhurried Maturation in the finest French oak for at least three years allows a gradual integration of fruit and oak characters. Bottling without filtration retains significant flavours and texture - decanting is recommended. Extended ageing in our cellar occurs to ensure the wine is ready to enjoy on release. It will continue to age gracefully in good cellaring conditions for at least 10 years +
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