The 2007 Tempranillo was the first release of this single vineyard wine, with only 100 dozen cases made. We’ve been trialling a number of different grape varieties that perform well in warmer climates and use less water. At this stage, Tempranillo shows great promise for the region. Being a lighter style the wine is approachable and soft with attractive aromatics.

 

THE WINE

VARIETY: 100% Tempranillo

100%: Organic | Biodynamic

REGION: McLaren Vale

VINEYARD: Landcross Farm

COLOUR: Vibrant red with a purple hue

AROMA: Lifted fragrance of cinnamon and clove spices with bright red berry fruit.

PALATE: Light bodied and spice driven mouth-feel with emperor plum, cherry and Turkish delight. Finished with a lovely hint of oak and integrated tannins.

DRINK WITH: Tapas, roasted vegetables and Mexican food such as nachos, burritos and any dish with corn as a major ingredient.

CELLARING:

A drink now style of wine, however careful cellaring of 4-8 years will be rewarded.

 

WINEMAKING & VINTAGE

VINTAGE:

2018 Growing season had very good winter rainfall allowing the vineyards to reach saturation point. A very dry spring encouraged healthy foliage growth and controlled the vines vigor well. We experienced one of the driest summers in 30 odd years; this meant a great concentration of flavours and intensity of fruit especially in Tempranillo. The whites reached fruit ripeness with low acidity therefore producing a very bright and vibrant flavour profile. A warmer than usual autumn (Indian summer) kept disease pressure low and helped natural malolactic fermentation. All and all, a very strong 2018 vintage with fantastic red white wines.

 

VINIFICATION:

The grapes where hand pick and selectively harvested at optimum flavour and sugar equilibrium. After a light crushing and destemming, we fermented the must in small batch open ferments. After 10 –14 days of a combination of hand plunging, pump overs and temperature control we pressed one parcel of must into new and mature French and American oak barriques for maturation of six months. The second parcel was pressed to a stainless steel tank and kept fresh for six months prior to blending and bottling.

 

ALCOHOL: 13.0%

PH: 3.68

TA: 6.04g/L

TOTAL SO2: 71ppm

WINEMAKER: Richard Freebairn

 

NASAA CERTIFIED BIO-DYNAMIC CERTIFIED ORGANIC