Long Flat Destinations

This crisp dry white was produced from fruit from the Lenswood and Woodside sub regions of the Adelaide Hills. The bouquet has the regions lifted gooseberry and melon character. The palate is juicy and long with a dry, crisp finish.

The perfect accompaniment to lemon myrtle crusted salmon fillets with lemon buttered papardelle or trio of tastings: marinated olives, beef carpaccio with citrus dressing and grilled figs with mountain pepper.

The art of making good Riesling is to capture the lovely lime and lemon like aromas of the variety.  The bouquet has the typical regional lime juice character. The palate has lovely structure and length with a crisp, fresh finish. Enjoyable now but will continue to develop under the screw cap closure for the next five years.

A delight with grilled turkey salad with a warm pomegranate and lime dressing or rabbit goujons with roasted garlic mayonnaise.

A majority of the fruit was fermented in stainless steel at cool temperatures. The aim was to keep and enhance as much of the natural fruit aroma of the wine. A very small parcel was fermented in oak then blended back into the wine before bottling. This wine will continue to develop over the next three years in bottle.

Ideally suited to baked goat cheeses with lavender honey and pancetta or Persian feta and caramelized onion tart.

Fermentation was carried out in small open stainless steel fermenters the temperature was allowed to get quite warm - encouraging good extraction of colour and flavour from the grape skins; after pressing the wine was transferred into French oak barriques for aging. Enjoy the aromas of dark cherry and spice and the hints of strawberry and cedar. The flavour is long and complex and will continue to develop over the next three years.

Perfect with smoked rainbow trout risotto or grilled loin of venison skewers with chilli cherry drizzle sauce.

A majority of the crushed grapes were fermented in roto fermenters which are designed to extract good colour without too much harsh tannin. A small parcel of fruit from one of the older blocks of Shiraz was fermented in an open slate fermenter. The wine was matured in older American oak hogsheads for just over one year. This is a lovely rich style of red that is a delight to drink now or cellar for 3 years or more.

Ideally suited to grilled mettwurst with parmesan mash and creamed spinach or pheasant with quince and balsamic glaze.

Fermented in closed stainless steel static fermenters and pumped over twice a day then pressed and transferred into one and two year old French oak barrels. The aroma is a classic regional bouquet of choc/mint, blackberry and cassis. The palate is medium bodied with good depth of flavour and shows lovely complexity, regional character and fruit weight.

A superb partner for pork sirloin roast with sautéed apple and red cabbage or char grilled rib eye steaks with creamy mushroom sauce and sweet potato mash.