Château Tanunda Grand Barossa Shiraz 2022
Fruit comes from a ‘myriad’ of Barossa subregions.18 Months French and American Oak. Little gold stickers have changed a little. 18 months in French and American oak barrels. Winemaker is […]
Fruit comes from a ‘myriad’ of Barossa subregions.18 Months French and American Oak. Little gold stickers have changed a little. 18 months in French and American oak barrels. Winemaker is […]
Barossa signature blending: Grenache 50%, Shiraz 32% and Mourvèdre 18%. 12 months in seasoned French oak. Heavily embossed bottle. Winemaker is Jeremy Ottawa. Chateau Tanunda, Grand Barossa, GSM, Barossa, 2023 […]
*because if Barossa Shiraz is good and Barossa Cabernet is good….then blending them makes it Super! A 50/50 split of Cabernet Sauvignon and Shiraz from the Rohrlach Dorrien vineyard. 18 […]
Yes, the naming is because the Barossa is synonymous with Shiraz. But, just like this wine….the expected Shiraz from the Barossa is changing from the bigger wines of yesteryear. Yes, […]
A blend of Barossa favourites: Grenache, Shiraz and Mourvèdre. *Light’s Vision: A Battle for the Barossa. The CB boys ( Daniel Chaffey Hartwig, Huon Fechner and Theo Engela) explain this […]
The team at Heggies (Hill-Smith Family Estates) have the recipe right. While Chardonnay is somewhat the handmaiden to EV Riesling Queen, quality is evident. Winemaker is Marc Van Halderen. Heggies […]
Fruit from the major regions of South Australia. No oak, sits on the lees early for complexity. Wild Ferment and “vegan friendly.” Winemaker is Heather Fraser. Yalumba, The Y Series, […]
In a world where most Riesling is underpriced and great value, some stand out even further. Wild ferment and vegan friendly. Winemaker is Sam Wigan. Yalumba are rolling across to […]
Part of the Hill-Smith Family Vineyards stable. “Un-Australian” in style and 100% Barossa Valley Grenache. Fermentation and 6 months maturation in old Hungarian and French oak hogsheads for depth and […]
A change up to the winemaking to the 2022. fermentation in barrel. Partial malolactic fermentation and regular lees stirring for 8 months (less than the 2022) in new (10%) and […]