Sons of Eden
Cross-Section 6 pack

Cross-Section 6 pack


Freya 2022 x 1
Cirrus 2019 x 1
Zephyrus 2020 x 1
Selene 2015 x 1
Kennedy 2020 x 1
Studium Sagrantino 2018 x 1

Grape Variety:

  • Freya 2022 - Riesling
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  • Cirrus 2019 - Riesling
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  • Zephyrus 2020 - Shiraz
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  • Selene 2015 - Tempranillo
  • |
  • Kennedy 2020 - Grenache Shiraz Mourvedre
  • |
  • Studium 2018 - Sagrantino

Freya Riesling 2022
There are three Eden Valley Riesling Vineyards that contribute to the 2021 Freya blend. Two are situated within the cooler section of Eden Valley, we refer to as the Craneford sub-region at 430m and 460m altitude respectively. The third is located in the much cooler, higher altitude High-Eden sub-region at 500m altitude. The vineyards are all hand-harvested in the cool of the morning and then chilled to a further 6ºC before being gently pressed.
100% whole-bunch and berry pressed with only the finest pressings retained. The juice was settled cold and racked clear to begin fermentation. Fermented cool at 12-14C for 3 weeks before finishing sugar-dry. To promote palate texture the wine was held on yeast lees for a further 3 months before being bottled.

Cirrus Riesling 2019
Hand harvested, the fruit was chilled to 6C and then 100% whole bunch pressed. Only the finest free run was taken, up to 440 litres / tonne. Naturally cold-settled for several weeks with only the clearest juice selected for fermentation. Fermented at a cool temperature between 12-13C until completely sugar dry. Left for 4 months on yeast lees before being prepared for bottling.

Zephyrus Shiraz 2020
A blend of 11 unique Shiraz parcels, from fruit grown throughout the Barossa Region. The blend of cooler climate Eden Valley Shiraz (53%) and warmer climate Barossa Valley Shiraz (47%) combine beautifully to enhance the palate structure and aromatics.
An array of fermentation techniques were utilised, all involving extended skin contact and gentle hand-plunging. Each of the fermentations retained varying levels of whole-bunch fruit clusters from 10 to 25%, then after 15-20 days on skins each ferment was pressed into a mix of new (40%) and seasoned French oak hogsheads. After a maturation of 12 months the wine was blended, naturally clarified and bottled without finings or filtration.

Selene Tempranillo 2015
The Tempranillo is grown in the Light Pass sub-region of the Barossa Valley, which is classic red soil over limestone, and sits high on the eastern edge of the Valley. Likely, the oldest planting of Tempranillo in the region, planted in 1999 and is managed with low-input sustainable viticultural practices.
The fruit was hand-harvested, destemmed and fermented in both open-topped stainless steel fermenters and a 900 litre closed oak-cask. Extended skin contact pre and post fermentation together with daily hand plunging was utilised to gently extact colour and tannin.
After 30 days on skins the ferments were pressed to a mix of new and seasoned 500 litres French oak Puncheons for maturation. Matured undisturbed for 30 months, then naturally clarified and bottled without filtration.

Kennedy Grenache Shiraz Mourvedre 2020
All 3 varieties were hand harvested and fermented separately. To aid colour, tannin and flavour extraction the parcels were fermented warm, with temperatures reaching near 30oC. The Grenache and Mourvedre parcels were macerated on skins for 10-20 days before being pressed straight to seasoned oak hogsheads and puncheons for maturation. These parcels were then barrel maturated for 16 months without racking on full press solids, then naturally clarified, blended and bottled.

Studium Sagrantino 2018
Hand-picked and destemmed with 10% whole bunch clusters, cold soaked for 5 days, and naturally fermented for 20 days. Pressed to 500 litre French barrels for 15 months unhindered maturation. Bottled without finings and filtration.

Freya Riesling 2022 – Enjoy now until 2040
Cirrus Riesling 2019 – Enjoy now until 2038
Zephyrus Shiraz 2020 – Optimum year 2030
Selene Tempranillo 2015 – Optimum year 2025
Kennedy Grenache Shiraz Mourvedre 2020 – Optimum year 2026
Studium Sagrantino 2018 – Optimum year 2028


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