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You're Soaking In It»
Much of the prized harvests from the Hugo family property are destined for Australia's most esteemed brands, the best parcels however, are reserved and released under the Hugo label. Consistency of quality from vintage to vintage is the objective, making wine from the pick of estate grown fruit makes it a reality. A precious component of low cropped, dry grown old vines fruit, greatly enhances the depth of flavour and overall complexity. A Shiraz of opulence and finesse, opaque and textural, in the style of McLaren Vale's most outstanding vintages, Gold Medals Winner Royal Adelaide & Australian Small Winemakers Show, have your Hugo alongside standing rib, at a very value.. Headline harvests of hugo»
Man On A Mission»
Graeme Melton and a mate were travelling across South Australia in 1973, their EH Holden was in dire need of maintenance and Graeme took up casual work at a passing winery. The site supervisor was Peter Lehmann and young Graeme had his epiphany on the road to Barossa Valley. Lehmann suggested that Graeme change his name to Charlie and take the pilgrimmage to Vallee Rhone. Charlie became prepossessed with the culture of old vines Grenache, Shiraz and Mourverdre. He returned to the Barossa, at a time when old vineyard fruit was made into flagon Port and growers were destroying their historic sites in return for government grants. Charlie emabarked on a crusade to conserve and restore the ancient vines,.. Melton makes a mean mourvedre»
Whence Hutton Vale»
Samuel Smith migrated from Dorset England to Angaston in the colony of South Australia circa 1847, he took up work as a gardener with George Fife Angas, the virtual founder of the colony. In 1849, Smith bought thirty acres and planted vines by moonlight, the first ever vintages of Yalumba. One of his most enduring legacies were some unique clones of Shiraz, which were ultimately sown to the illustrious Mount Edelstone vineyard in 1912. Angas's great grandchild Ron Angas acquired cuttings from the Edelstone site and migrated the precious plantings to his pastures at Hutton Vale. The land remains in family hands, a graze for flocks of some highly fortunate lamb. In between the paddocks, blocks of Sam.. The return of rootstock to garden of eden»
Maid Of Mornington's Mists»
After founding Mornington's eminent Moorooduc Estate and decades crafting the most memorable vintages for Mornington's leading brands, Richard McIntyre established a tiny, single hectare vineyard, on a prominent, high elevation site at Arthur's Seat, with a view to producing limited yields of the most exquisite small batch wines. The techniques of choice are wild yeast ferments, minimal intervention and good French oak, with a nod to traditional Burgundian practices, which allow the wines to speak of provenance, express their specificity of clone and articulate their sense of place. There's not much Bellingham made but every bottle passes through the hands of a team member who has been involved with the.. Limited editions by the master of moorooduc»

Pike Joyce Sirocco Chardonnay CONFIRM VINTAGE

Chardonnay Adelaide Hills South Australia
Available in cartons of six
Case of 6
$191.50
Chardonnay
589 - 600 of 869
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589 - 600 of 869
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Pike Joyce
The Pike & Joyce brand represents the coming together of two long time South Australian families to form a partnership in wine

The Pikes, long established in winemaking and viticulture, and the Joyce, longtime horticulturists, have come together to develop this 18ha joint venture vineyard at Lenswood in the Adelaide Hills. The vineyard site, which was once apple and pear orchards, is characterized by steep North and East facing slopes and possesses fantastic gravelly clay and loam soils which are ideally suited to the classic cool climate varieties that have been planted – Sauvignon Blanc, Pinot Gris, Chardonnay and Pinot Noir.

Pike Joyce

The vineyard is all hand pruned and handpicked with the fruit being chilled overnight in the Joyce cool rooms, before being transported to Pike’s Clare Valley winery for vinification. Traditional old world techniques as well as modern Australian winemaking are incorporated to produce a style which reflects the variety and region. The Pike & Joyce range of wines has quickly become established as some of the Adelaide Hills finest, with the best yet to come.

The Lenswood Adelaide Hills region produces wines of outstanding quality with distinctive character. The vineyards are some of the highest in the Adelaide Hills at approximately 500-550 metres above sea level, giving the wines excellent natural acidity. 100% owned by the Pike and the Joyce Family 18 ha (45 acres) planted in 1997/98. Lenswood represents a true ‘cool climate’ Australian wine region. Average rainfall is approximately 800mm-1000mm (32-40 inches). The steep sloping terrain reduces the risk of frost.

The Lenswood gravelly clay loam soils drain extremely well. Steep north and east facing slopes. 2-m vine spacing. Trellis is treated pine posts 1.8m high with single cordon wire at 1m with two moveable foliage wires for vertical shoot positioning. Entire vineyard fitted with drip irrigation system. Irrigate only when necessary i.e. to keep vines functioning at their optimum levels to produce quality grapes. Hand spur pruning only, leaving an average of 30-40 buds/vine. Crop levels are on average 5-10T/ha (2-4 tonnes/acre). Grapes are hand harvested, chilled and transported to Pikes winery in the Clare Valley for vinification.

Pike Joyce

The Winery Building is located at Pikes Vintners in the Clare Valley. Constructed of steel and local stone (also double insulated). All modern winemaking equipment including tank presses, crusher destemmer, must chilling facilities, temperature controlled 316 stainless steel storage and fermentation tanks.

Grapes are hand harvested, chilled and transported to Pikes Vintners winery in the Clare Valley. Most fruit is lightly crushed and destemmed prior to pressing or fermentation. Some whole bunch pressing carried out on Chardonnay with most Pinot Noir being destemmed only. Minimal amounts of SO2 added in the vineyard to protect against oxidation in delicate white varieties (Pinot Gris, Sauvignon Blanc). SO2 added to Pinot Noir prior to maceration/fermentation. Pectic enzymes added to white varieties ex press, juice/must acid adjusted where necessary.

Pure yeast cultures are added for delicate whites while most Pinot Noirs use wild yeast. Fermentation is carried out in small open vats with cap management by hand. All the Chardonnay has a natural ferment in barrel with solids. MLF occurs naturally in Pinot Noir and sometimes is inoculated in Chardonnay. Pinot Noir is matured in oak for 12 months prior to bottling and Chardonnay can have 10 months or so in barrel. Pike & Joyce use only Burgundy sourced 228L premium quality French oak barrels. Barrels are topped up once a month during most of the year. Chardonnay is racked only once (off lees) prior to bottling, while the Pinot Noir may have up two rackings prior to bottling.

All whites are cold and heat stabilised prior to bottling. If fining is required PVP is the preferred agent. Membrane filtration is carried out at the bottling stage with the whites. The Pinot Noir is fined with gelatine (only if necessary) and minimum filtration if required. Pike & Joyce aim to produce wines that reflect their variety, region and vintage conditions. They are quite happy to watch over the wines during their formative stage and intervene only when necessary. Pike & Joyce produce the best wines they can from fruit their vineyards yield from any particular vintage.

Pike Joyce