Chaffey Bros. Wine Co. LUX VENIT 2021
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 […]
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 […]
Around the world….around the world….around the world…oh wait, that’s Daft Punk. Anyway this one translates to “The Aromatic Point.” Made from Riesling, Gewürztraminer and the uncommon Kerner (Weisser Herold) from […]
*Counterpoint as the translation. There’s several definitions for counterpoint: – a complementing or contrasting item – use of contrast or interplay of elements in a work of art – the […]
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 […]
This year a blend of 48% Grenache, 30% Shiraz and 22% Mourvèdre. *Light’s Vision: A Battle for the Barossa. The CB boys explain this better than I can: “A vinous […]
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 […]
*Point in time and Revived. I’m unsure why this still carries the “REDUX” moniker, as it is the current release from this vintage. It seems appropriate when a cellar release, […]
*Triple point as the translation, which references the 3 different aspects of the Fechner vineyard in Moculta where the fruit is grown. Winemakers Daniel Chaffey Hartwig and Theo Engela have […]
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 […]
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. […]