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Riesling – Polish Hill River
Riesling – Polish Hill River
Variety: RieslingVintage: 2017Region: Clare / Polish Hill RiverVineyard: Hill River
Basic Viti Info: Planted in 2000 on a Grey brown loam on shale and sandy limestone. Vines are planted N-S at an elevation of 460m.
Winemaking: hand-picked, whole-bunch pressed. Settled juice is fermented with selected yeast. Fermentation continues until dry, the wine is clarified and bottled.
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Riesling – Watervale
Riesling – Watervale
Variety: RieslingVintage: 2017Region: Clare / WatervaleVineyard: GullyView
Basic Viti Info: Mixed plantings of 2001 and 1977 on a red loamy clay over limestone site. Vines are planted E-W on a southerly aspect, at an elevation of 400m.
Winemaking: hand-picked, whole-bunch pressed. Settled juice is fermented with selected yeast. Fermentation is arrested, the wine is clarified and bottled.
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Shiraz / Mataro
Shiraz / Mataro
Variety: 70% Shiraz / 30% MataroVintage: 2016Region: Clare / SpringfarmVineyard: Adelina / Ashton
Basic Viti Info: Predominantly from vines planted between 1910’s and 1930’s. Typically red sandy sites on clay base, slate and limestone predominate as well. Elevation varies between 400-460m. All within a close proximity of the Adelina Estate vineyard.
Winemaking: fruit was hand picked, destemmed and fermented with selected yeast. Maceration times varied between 16 and 30 days on skins. Post pressing the wine was racked to large format french oak and concrete tank for malo (indigenous bacteria) and maturation. 4,950 bottles produced.
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Mataro
Mataro
Variety: MataroVintage: 2015Region: Clare / SpringfarmVineyard: Ashton's
Basic Viti Info: a 2 acre block of 80 year old vines planted on red sand and a clay base.
Winemaking: hand-picked, fruit is detemmed and mildly crushed, fermentation and maceration occurs over 100 days and the wine is pressed to barrel for malo and maturation (12 months).
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Estate Grenache
Estate Grenache
Variety: GrenacheVintage: 2016Region: Clare / SpringfarmVineyard: Adelina Block 2
Basic Viti Info: a 2 acre block of 80 year old vines planted on a grey sandy loam.
Winemaking: hand-picked, fruit is detemmed and mildly crushed, fermentation and maceration occurs over 50 days and the wine is pressed to large format french oak for malo and maturation (10 months). 2,052 bottles produced.
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Estate Shiraz
Estate Shiraz
Variety: ShirazVintage: 2016Region: Clare / SpringfarmVineyard: Adelina Block 4
Basic Viti Info: Vines of about 100 years old, beset red sand, mild clay, slate and limestone on a clay base.
Winemaking: hand-picked, fruit is detemmed and mildly crushed, fermentation and maceration occurs over approx 42 days and the wine is pressed to barrel for malo and maturation (20% new for 11 months). 1,338 bottles produced.
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A Refusal to Lie Chardonnay
A Refusal to Lie Chardonnay
Variety: ChardonnayVintage: 2016Region: Adelaide Hills / Piccadilly ValleyVineyard: Grigg
Basic Viti Info:
Winemaking: fruit was hand picked, whole-bunch pressed, straight to neutral barrique for fermentation (of the indigenous kind). Post fermentation the wine sat sur lie for 8 months before being racked and bottled.
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Eternal Return Arneis
Eternal Return Arneis
Variety: ArneisVintage: 2016Region: Adelaide Hills / WoodsideVineyard: Bowe-Lees
Basic Viti Info: Planted in 1997 on a light brown to grey sandy site. Vines are planted N-S on a southerly aspect. Elevation of approx. 390m.
Winemaking: fruit was hand picked, whole-bunch pressed, split between 85% stainless inoculated fermentation and 15% neutral barrique indigenous fermentation. Once dry the wine was stabilised and bottled.
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Eternal Return Nebbiolo
Eternal Return Nebbiolo
Variety: NebbioloVintage: 2015Region: Adelaide Hills / WoodsideVineyard: Bowe-Lees
Basic Viti Info: Plantings of two clones of Nebbiolo (2002) on a light brown to grey sandy site. Elevation approx. 390m.
Winemaking: fruit was hand picked, destemmed and fermented with indigenous yeast. Maceration for 45 days. Post pressing the wine was racked to barrique and 700l barrel for 12 months for malo (indigenous bacteria) and maturation.
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Nebbiolo Rosato
Nebbiolo Rosato
Variety: NebbioloVintage: 2016Region: Adelaide Hills / WoodsideVineyard: Bowe-Lees
Basic Viti Info: 230 and 11 clones, planted in 2002 on a light brown to grey sandy site. Elevation approx. 390m.
Winemaking: fruit was hand picked, destemmed and soaked for 24 hours before juice was bled off skins, fermented indigenously in neutral oak, rested for 7 months and then bottled. 252 bottles produced.
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Nebbiolo
Nebbiolo
Variety: NebbioloVintage: 2015Region: Adelaide Hills / WoodsideVineyard: Bowe-Lees
Basic Viti Info: Nebbiolo plantings from 1998 on a light brown to grey sandy site. Elevation approx. 390m.
Winemaking: fruit was hand picked, destemmed and fermented with selected yeast. 71 days on skins. Stored in large format french oak for malo (indigenous bacteria) and maturation (12 months). 966 bottles produced.
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About
We are a small vineyard and winery in the
Springfarm sub-region of Clare, set amongst one of
the most historically relevant winery and vineyards in
Australia. We have small plantings of well established Shiraz,
Grenache and Pedro Ximenez, also recently established Shiraz
and Mataro.
We also work with a very small group of growers in Clare
and the Adelaide Hills whom grow fruit for our non-estate
wines. The winery is rustic in a sense of mod-cons
and mechanisation, where the most elaborate piece
of equipment would be the coffee machine.
Contact
EMAIL: [email protected]
LOT 2 WENDOUREE RD EAST, CLARE, SA 5453
PO BOX 75, SEVENHILL, SA 5453
T. +61 (0) 8 8842 1549
F. +61 (0) 8 8842 2909