Utzinger Wines Riesling 2024
From a (in Tassie terms) relatively aged vineyard on the banks of the West Tamar. Young Gun Matthias Utzinger is passionate about Riesling. The fruit is hand-picked, then destemmed and […]
From a (in Tassie terms) relatively aged vineyard on the banks of the West Tamar. Young Gun Matthias Utzinger is passionate about Riesling. The fruit is hand-picked, then destemmed and […]
LUX VENIT roughly translates to “the light has come.” Serious Rosé from old vine Barossa Valley Grenache and Mourvèdre. Wild fermentation and maturation in French oak barrels for 3 months. […]
OMNIA NOVA roughly translates to “All Become New.” Nouveau Style, Old Vine Shiraz/Syrah from the Barossa. Similar winemaking as the 2021: Fruit from the Noack vineyard in Springton and the […]
SALVIS GRATIA roughly translates to “Saving grace.” The second release of this “secret project” that was crafted mid-vintage in 2021. From a 40 year old vineyard planted to the Madeira […]
LUX VENIT roughly translates to “the light has come.” Rosé from old vine Barossa Valley Grenache and Mourvèdre grown by Graeme and Tania Heinrich: Wild ferment with 3 months maturation […]
SALVIS GRATIA roughly translates to “Saving grace.” The CB boys call this new label a “secret project” crafted mid-vintage. Hand harvested from “some of the last remnants of the Madeira […]
OMNIA NOVA roughly translates to “All Become New.” Nouveau Style, Old Vine Shiraz/Syrah from the Barossa: Noack vineyard in Springton and the Rohrlach Vineyard in Dorrien. Wild Ferment. 15% Whole […]
PAX ÆTERNA roughly translates to “Eternal Peace.” Nouveau style Grenache from old vine Barossa Valley vineyard grown by Kevin Schild in Vine Vale. Wild Ferment. 38% Whole bunch in the […]
Fred Peacock and the the Bream Creek Vineyard team are custodians of the oldest commercial Riesling block in Tasmania, planted in 1974. The Old Vine Reserve is only made in […]
LUX VENIT roughly translates to “the light has come.” Rosé from old vine Barossa Valley Grenache and Mourvèdre done seriously: Wild ferment, maturation in French oak barrels for 3 months. […]