Specs
Varietals: 72% Shiraz / 28% Grenache
Alcohol: 14.5%

Vineyards
Exceptional old vine fruit was sourced from the famed Ebenezer sub-district at the northern tip of the Barossa Valley. Vine age 50-80-year-old Shiraz and 50-100-year-old Grenache. Yield 3.5 tonnes per hectare.

Vintage Conditions
The growing season started well with above-average winter rainfall but was followed by well below-average spring and summer rainfall coupled with warm temperatures. Fortunately, our vines were in perfect balance with healthy canopies assisting even ripening and fruit flavour development. Harvest commenced very early in late January. Calm Indian summer conditions began in early March which were perfect for finishing off vintage. The resultant 2018 wines are of exceptional quality featuring intense depth of colour, astounding aromatic purity plus richness and brightness on the palate.

Vinification
Old vine Barossa Grenache has a liveliness and structure that does not benefit from oak maturation—oak contact was thus minimized for the Grenache component to preserve the purity and animation of the fruit. The Shiraz was matured for 16 months in 2—3-year-old oak hogshead barrels (80% French/20% American).
Peak Drinking: A wine to enjoy in its youth that will also develop additional complexity over 6 to 8 years of cellaring.

2022 Radian Pinot Noir
Single Vineyard
AVA: Sta. Rita Hills, Santa Barbara
Soil Profile: Terroir perched on dramatically steep slopes of clay-loam with large amounts of diatomaceous earth, providing excellent drainage, constant ocean breeze
A field selection of 50% clone 115 and 50% clone 777, all coming from Radian Vineyard.
All hand harvested on September 16th 2022
Aged for 10 Months in 18% Burgundian French New Oak
Alcohol: 14%
Bottling Date: 14th July 2023
Case Production: 195 Cases
Released September, 2023

2022 Bacigalupi Chardonnay
Single Vineyard -Cherry Block
AVA: Russian River -Sonoma
Soil Profile: Red clay, rocky loam, gravels
100% Wente field selection originating from Judgement of Paris Block.
All Hand Harvested on August 22th 2022
Aged for 16 Months in 80% Used Burgundian French Oak, 20% Clay Egg.
Native fermentations with full malo-lactic fermentation and no filtration. Alcohol: 13.5%
Bottling Date: 1st December 2023
Release: Spring, 2024

2022 Hyde Chardonnay
Single Vineyard
AVA: Carneros-Napa
Soil Profile: Haire, Clay loam
Field Blend of 32 Years old Robert Young Clone (67%) and 29 years old Wente Selection (33%), all coming from Hyde Vineyard.
All Hand Harvested on August 26th 2022
Aged for 12 Months in 67% Burgundian French New Oak, 33% Clay Amphora made by Manetti Gustmano & Figli Family with and additional 4 months in Stainless Steel.
Native fermentations with full malolactic fermentation and no filtration. Alcohol: 14%
Bottling Date: 1st December 2023
Release: Spring, 2024

100% Grenache. Art Den Hoed Vineyard.

Our second vintage from Art Den Hoed , this vineyard is about 15 miles east of Upland Vineyard, and tends to give us a spicier fruit expression of Grenache.

Tasting Notes: A rich, darker-fruited take on grenache with red-black fruit aromas along with fresh herbs. Palate showcases blackberry bramble with velvety tannins that coat your palate, and finishes with a lasting impression of plum and blueberry compote.

48 Cases Produced

In the quest for grapes which produce excellent wines in warm Aussie conditions in the face of climate change, Aglianico has won the race. A late ripening grape, it cruises through summer to ripen slowly in the cooler autumn months giving a lower alcohol yet complex and refined red wine capable of long ageing. Made in a chestnut botte and bottle aged before release, Chalmers Aglianico has earned its place at the top of the range showing all the hallmarks of a great red wine. Poise and structure, freshness and complexity, this wine has it all. – Chalmers

What is a Botte
Wooden barrels of 10, 200 or 300 hl. They can be made from either Slavonic oak or chestnut. Unlike smaller barriques, botti (= plural of botte) are used for several years.

REGION : Heathcote Victoria
SOIL TYPE : Basalt shale sandstone colette quartz limestone
ELEVATION : 215-225m
RAINFALL : 382mm
HARVEST : 27 March 2019
WINEMAKING :
HAND PICKED, WILD FERMENT WHOLE BERRY, BASKET PRESSED AGED IN CHESTNUT BOTTE NO ACID ADDS, UNFINED, UNFILTERED, VEGAN FRIENDLY, CONTAINS SULPHITES.
Style
MEDIUM BODIED, FINELY STRUCTURED
Sensory PLUM, FIVE SPICE, COCOA , FINE BUILDING TANNIN
Alcohol 13.0%
Food Natches ROASTED DUCK, TRUFFLE RISOTTO, PORK BELLY
DRINK NOW UNTIL 2030
Serving temperature 18°C (CELLAR TEMPERATURE)

Grapes: Corvina, Rondinella, Oseleta

Alcohol 13,8%Vol.

Die Reben für den Falkenstein NIEDERMENNIGER 2023 stammen aus der alten Parzelle Mutter Anna, welche wiederum unweit des Weinguts zu finden ist. Der Boden im Herrenberg besteht aus einer Mischung aus eisenreichem Grauschiefer, Quarz sowie quarzit-haltigem Sandstein und gelegentlich etwas Diabas. Gelesen wurde selbstverständlich von Hand, und zwar die gesamte Parzelle in einem Hieb. Nach der Lese folgte die Ganztraubenpressung und die Verbringung des Mostes zur Sedimentation. Am folgenden Tag wurde der grob abgesetzte Most in einen traditionellen Fuder gefüllt, wo er spontan mit wilden Hefen gären konnte. Nachdem der Wein voll durchgegoren ist, wurde er im Frühling 2024 gefüllt.

Der HERRENBERG Riesling Kabinett trocken Mutter Anna vom Hofgut Falkenstein zeigt sich klar in einem blassen Gelb mit grünen Reflexen im Glas. Der trockene Kabinett mit der AP1 duftet wunderbar nach knackigem Granny Smith, frischem Heu, sowie angeschlagenem Feuerstein. Am Gaumen ist er trocken und kernig, mit einer wunderbar vibrierender, mineralischer Säure und toller Länge. Fuder Mutter Anna kann man schon jung genießen, aber wie alle Rieslinge der Webers profitiert er freilich von etwas Flaschenreife. Kühl passt er ausgezeichnet zu indischen (Zwiebel-)Pakora mit Raita

Hofgut Falkenstein Krettnacher Auf dem Hölzchen Kabinett trocken 2023 ist ein herausragender trockener Kabinett von bemerkenswerter Komplexität!

Grundlage für diesen Wein sind Trauben aus dem Krettnacher Altenberg. Anders wie bei den meisten anderen Falkenstein Weinen ist dieser Wein nicht nach dem Vorbesitzer, sondern nach dem alten Lagen- oder Ortsnamen "Auf dem Hölzchen" benannt. Diese Parzelle liegt unmittelbar angrenzend oberhalb von "Ober Schäfershaus" im besten Teil des Krettnacher Altenbergs, im Dorf auch bekannt als "Silberberg". Nach der schonenden Handlese werden die Ganztrauben sofort abgepresst und über Nacht absitzen lassen. Am nächsten Tag wird der blanke Most mittels Schwerkraft in den altehrwürdigen Holzfasskeller gelassen, wo er im traditionellen Fuderfass spontan vergärt. Ergebnis ist ein sehr feinduftiger Riesling mit zart gelbfruchtigen Noten von reifem Apfel, Quitte und etwas Mirabelle, mit rauchig-röstigen Anklängen der Spontangärung, die an Brotkruste erinnern sowie steinig / kräutrigen Aromen von nassem Schiefer und Wiesenkräutern. Am Gaumen präsentiert sich der Wein saftig und animierend, wirkt völlig trocken und jahrgangstypisch recht druckvoll und stoffig, mit ordentlich Biss und feinem Gerbstoffgripp, geschliffener Säure, gutem mineralischem Rückgrat und langem komplexen Nachhall

Release March 2024
$150

Rebsorten:
Blaufränkisch
Cabernet Sauvignon
Merlot
Spätburgunder

"The thing is with wine you only have one chance each year to refine and improve what you do.This also demands a careful balance between tradition and change. So it can take many years to build a body of knowledge. I first made Chardonnay in 1980 and I hope this wine expresses the 40 years of accumulated experience and heritage. We have matured this wine for 4 years in bottle for you and it is ready to drink now. It will also continue to age gracefully for a further 6 years if cellared in cool conditions at 14-16 degrees."
-Mike Peterkin

VINEYARD

Parcels of fruit are handpicked from the north facing slopes of Pierro property in Willyabrup. Each block features unique high-density narrow rows on rocky soil that slope down to the Willyabrup Brook. All vines are mature (over 30 years old), low yielding, with the canopy pruned so the fruit rests close to the earth. This leads to a lower quantity of higher quality, balanced fruit on each vine, rich in concentration and flavour. All vineyard parcels are situated within 3km of the coast and are influenced by the maritime climate and fresh, pure ocean sea breezes prevalent during the growing season .The vineyards are managed to maximise fruit, leaf and cane exposure to sunlight; minimise wind damage in the spring and to heighten flavour development in the summer ripening period. 100% of the VR is from gin-gin clone chardonnay which has proven itself to to produce the best quality wine, and one that has been particularly successful in Margaret River.

WINEMAKING

Each parcel is hand-picked, chilled, hand-sorted and gently whole bunch pressed. There are multiple picks for this wine. With the first batches being picked for aromatic complexity and acidity and the latter picked for flavour and body. All juice is settled and then fermented in French barriques. The wine goes through a full malolactic fermentation which helps achieve superior texture, mouth feel and a more refined, persistent flavour. Lees are stirred fortnightly by hand in barrel over a period of 12 months prior to blending, settling and bottling. The VR is a selection of the best 10 barrels that Pierro produces and is made only in only exceptional vintages.