2018 Rosé Round-up
I’m heading off to the AWRI Adavanced Wine Assessment Course in November, and I’ve not been immersed in the “wine judging” atmosphere for a little while, so to be presented […]
I’m heading off to the AWRI Adavanced Wine Assessment Course in November, and I’ve not been immersed in the “wine judging” atmosphere for a little while, so to be presented […]
MRLO is of course Merlot. From clay soils of Brash’s neighbour in the Lennon Vineyard. Matured in amphora for 9 months. 10% Nero d’Avola added for lift and spice Brash […]
Certified Organic. Rare to see this grape bottled as a table wine, for many years it was a mainstay of our fortified production. Vinified in open fermenters and sees no […]
This 70/30, co-fermented split from grapes farmed biodynamically (by the Yangarra Estate) in the sandy Blewitt Springs. Wild ferment and maturation in old French oak. Brash Higgins, GR/M, Grenache, Mataro, […]
Nothing crazy in the wine making here: Spends 10 days on skins to draw colour and texture before maturation in American oak (2,3 and 4 years old). Shottesbrooke, Estate Series, […]
A combination of oaks: age (2,3 and 4 years old) and variety (French and American). Sand over clay soils for the vineyard. Shottesbrooke, Estate Series, Merlot, McLaren Vale, 2015 […]
A bit of bling for this wine with a Gold medal at the 2018 Melbourne International Wine Competition and silver at Royal Hobart. Serafino, Cabernet Sauvignon, McLaren Vale, 2016 Runs […]
From two cool sites in the Adelaide Hills, Kuipto (around 200m above sea level) and Woodside (350m). A little bit of winemaking gone on here to bring some richness to […]
Grown in the white sands of Blewitt Springs. Kept on skins for several days before being pressed to barrel for wild ferment and 12 months maturation. 255 Cases made. The […]
While the label is a cellar door and on website only purchase for the current vintage, this back vintage comes as part of Shingleback’s quality cellar club “The Pick,” which […]