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The 2019 season was hot and dry—ideal conditions for Tempranillo. This 2019 Tempranillo was picked by family and friends on 19 February. This early pick delivered light, bright, fruit forward flavours, crisp acidity and lower sugar levels (12.8 baume).

Transported straight to our off-grid winery in the middle of the vineyard, 90% was whole berry de-stemmed over 10% whole cluster into 1/2 tonne open fermenters. Indigenous fermentation started with three days carbonic maceration then gentle hand plunging and a further two days skin contact completed the lighter style we desired. One year in second fill American Oak Hogsheads on its own lees delivered the vanilla and creaminess that complements the red fruits.

At no time was sulphur added to the wine. The indigenous yeast converts some of the sugars to glycerol adding viscosity and lowers the ethanol content contributing to the very approachable 12.2% abv. Only 950 bottles produced.

The result is a delicious living wine. Plum, rhubarb and cherry are complemented by vanilla, creaminess and great mouth feel. A wine made for sharing with your family and friends.

Winemaker: Samuel J Smith 

The 2019 season was hot and dry — ideal conditions for Tempranillo. Our 2019 Tempranillo was picked by family and friends on 19 February. This was earlier than usual, but meant for low sugar levels (ust 12.8 Baume) and light, bright fruit forward flavours.

Transported straight to our completely off-grid winery in the middle of the vineyard, where 90% was whole berry de-stemmed over 10% whole cluster into 1/2 tonne open fermenters.

Three days carbonic maceration, five days total skin contact and gentle hand plunging led to one year in second fill American Hogsheads. At no time was sulphur or any preservative added.

The result is a delicious living wine. Plum, rhubarb and cherry are complemented by vanilla and creamy tannins. A wine made for sharing with your family and friends.

The 2019 season was hot and dry. The 50 year old vines with their roots deep in the loamy Kurrajong formation soils of our Block 4 produced concentrated small berry fruit which was selectively hand-picked at 13.8 Baume for acid balance.

The fruit was whole berry fermented onsite using indigenous yeast without sulphur addition at any stage of the process. The yeast indigenous to the vineyard develops a higher proportion of glycerol than most commercial yeasts. The longer chain glycerol increases viscosity evident in the persistent legs or tears in the glass and reduces ethanol (13.2%abv) and alcohol heat. 

Maturation in second fill American Oak Hogsheads for one year with regular lees stirring has resulted in a wine that balances acidity, dark fruits with sweet vanillin oak. The wine has silky fine tannins, tremendous body, length and breadth on the palate. It is drinking beautifully now but we expect will live on for many years to come. Hide some away while you can. Only 820 bottles produced.

Winemaker: Samuel J Smith

Every wine made in 2020 is reason to celebrate the resilience of the many people that persevered to produce premium grapes and turn them into premium wine whilst battling our worst bushfire season and the challenges of COVID -19. This wine is just what you need to celebrate your own resilience!

Our first 2020 release is from the original 1968 vines planted by Ryecroft. These old vines have produced concentrated small berry fruit which benefited from an extended cooler than average ripening season allowing full flavour development and excellent acid retention.

The grapes were hand-picked for acid balance at 13.8 Baume. Indigenous yeast fermentation with 20% whole bunches was used prior to maturation for 7 months in 3 year old French oak barriques. No Sulphur was added at any stage of the winemaking process.

The wine displays red and black fruit balanced with spicy oak and refreshing acidity. This drink-now style wine encourages you to seize the day. 1560 bottles produced.
13.9% abv.

Winemaker: Nick Dugmore