Jilyara Heath Road Chardonnay 2023
Bright and pithy, this is all citrus, soft morning light and a haze of sea spray. A dusting of jasmine blossom and a lick of
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Bright and pithy, this is all citrus, soft morning light and a haze of sea spray. A dusting of jasmine blossom and a lick of
A Cabernet that is reflective of the warm(ish) year, abundant ripe red fruits, both soft and juicy whilst the oak is well placed in the
McLaren Vale fruit. Juicy, vibrant, fresh, and a darn right delicious Australian iteration of the variety, which originally hails from Tuscany in central Italy. It’s
Fleurieu Peninsula fruit. Lovely dark fruited juice hits the nose on opening, with vanilla-toned oak supporting a firm base. A lick of mineral-laden broody slate,
A wine to make you smile, ‘Chica’ is a vibrant and fruit-driven rosé. There aren’t many wines made with Mencia in Australia, and even fewer
What a delight. 56% Old Vine Swan Valley Grenache, 29% Great Southern Pinot Noir, 15% Margaret River Shiraz. Here’s a new word for you: ‘stabulation’.
100% French oak hogsheads and matured for 18 months. Rather compressed and a tight, black-fruited and shiny resinous nose. A stream of oriental spice flows
Barossa fruit, eight months of oak maturation and unmistakably Cabernet on the nose, opening with choc mint, red compressed fruits and black-fruit sweetness. There’s a
Juicy, wine gum juby, a kick of spice and a lining of toasty oak. What more could one want from a sub $30 South Australian
Not too punchy on the nose, with oak taking the first jab in the ring. Black brambles, mulberry juice and a little pepper. Tight-knit tannins,
Named after a mother, wife and business partner: the siblings’ Grandmother Ethel Nancy. Fruit sourced from the Porter family, a long-term grower in the Adelaide
White fruits, green melon, fresh stonefruit and pretty golden florals. A bit of summer countryside and rounded prettiness form an inviting Pinot Gris. On the
Lemon pith and a slippery slide of steely minerality. This is undoubtedly Eden Valley Riesling. Lots of wet stone at its core, with fresh and
There’s no spice rack of Malbec, Merlot and friends here. 100% Cabernet from 24-year-old vines matured for a full year in 35% new oak. It
95% Cabernet Sauvignon is framed by 4% Malbec and 1% of Merlot, each managed and matured separately in seasoned 225L French oak for 10 months
Part whole berry, part whole cluster, the ferment is finished in oak puncheon, followed by a dirty rack and 10 months on fine lees in
Whole berry, cool open ferment, hand plunged, pressed, and aged on lees for 10 months in seasoned oak. Old school Shiraz fans will be on
100% single vineyard Gin Gin fruit, whole bunch press, natural yeast, full malolactic fermentation, 40% new oak, battonage in barrel for 10 months and unfined.
Whole cluster press, unfined, fermented and aged in 40% new oak barrels with10 months on lees. There is no malo and only battonage in the
25-year-old vines, free-run juice, fermented and rested 10 months in 30% new oak. Bruce Dukes believes the 2022 vintage of this wine is the strongest
Fruit from Wilyabrup and Cowaramup, 100% barrel ferment and matured sur lie with regular battonage for 7 months, no malolactic fermentation. A little riper on
91% Sauvignon Blanc (24 year old vines), 9% Semillon with maturation on lees for 10 months in 500L puncheons, 1/3 in lightly toasted new French
Six-part 25-year-old vine Sauvignon, and four-part 38-year-old Semillon. All the cuvée is barrel fermented, 3 months on lees in seasoned French oak before an early
A glass of Diana Madeline is always a pleasure; this vintage is no exception. 89% Cab Sav, 5% Merlot, 3% Cab Franc, 3% Malbec; biodynamic
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