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Stephen George grew up amongst the grape vines, very near the hamlet of Reynella and the nascent Skillogalee in Valley Clare. Both salubrious sites which were originally planted to vine by George senior in 1970. Stephen's pioneering work at Ashton Hills was a major catalyst for the development of Adelaide Hills as an internationally renowned wine growing region. Along with the eminent Brian Croser, Stephen was one of the principals who placed Adelaide Hills on the map, resolved to produce the best Pinot Noir in the country and bring global fame to the Adelaide Hills Piccadilly Pinot style... From the misty chills of ashton hills»
Born and bred, 6th generation winemaker Damien Tscharke grew up amongst the vines at Seppeltsfield, while attending Marananga Primary and Nuriootpa High. Gnadenfrei is the oldest vineyard within the Tscharke family estate portfolio, established over seventy years ago by Damien Tscharke's grandfather, the terroir and clime yield an exceptional quality of Shiraz. A seamlessly structured style, driven by fruit and kept vital by rich, cherry filled acidity. Show stopper this week... Superior value in old village barossa shiraz»

Cape Barren Old Vine Shiraz CONFIRM VINTAGE

Shiraz McLaren Vale South Australia
From fruit grown exclusively to the prestigious Blewitt Springs Vineyard, previously the source of Shiraz grapes for several icon wines. Located at an altitude of 300 feet, Blewitt Springs is a small site enjoying cooler climes and longer ripening period than the nearby mesoclimes of Willunga and McLaren Vale. These exceptional, low yielding vines at The Springs are eighty to a hundred twenty years of age and at best yield a precious two tonnes per acre. The unique terroir of the site translates into an elegant single vineyard Shiraz with a profound depth of flavour.
Available in cartons of six
Case of 6
$269.50
The precious old vineyard at Blewitt Springs is protected on all sides from strong winds by native forest and mature tree windbreaks. The vines were planted some eighty to eighty five years ago and produce very small yields of the most intensely flavoured Shiraz. Fruit is vinified for several days in upright static fermenters at around 25C to 27C. Batches are pumped over twice daily, run off skins and pressed at near dryness. A third is transferred to new French oak hogsheads for completion. The balance is filled to oak after fermenting to dry. Components are matured up to eighteen months in a combination new and seasoned French and American oak barriques and hogsheads.
Richly coloured, dense with purple hues. Intense lift of dark chocolate and plum characters with hints of five spice excite the senses. Blackberry intensity immediately fills the palate, mixing seamlessly with dark chocolate and mocha. Powerful soft tannins are harmoniously in balance, achieving the holy grail of power and finesse. A long, persistent finish is supported by a subtle oak accent and soft, supple tannins.
Cape Barren
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