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Sons of Eden
Barossa
Cross-Section 6 pack

$252.00 $200.00

Freya 2019 x 1
Cirrus 2018 x 1
Zephyrus 2017 x 1
Selene 2014 x 1
Kennedy 2018 x 1
Studium Sagrantino 2016 x 1

 

Grape Variety:

  • Freya 2019 - Riesling
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  • Cirrus 2018 - Riesling
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  • Zephyrus 2017 - Shiraz
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  • Selene 2014 - Tempranillo
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  • Kennedy 2018 - Grenache Shiraz Mourvedre
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  • Studium 2016 - Sagrantino

Freya Riesling 2019
There are two Eden Valley Riesling Vineyards that contribute to the 2019 Freya blend. One is situated within the cooler section of Eden Valley and has an east-west row orientation. The second is located in the much cooler, higher altitude High-Eden sub-region. 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 2018
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 2017
This wine is a blend of 16 unique individual Shiraz parcels, made from fruit grown from throughout the Barossa Region. The blend of cooler climate Eden Valley Shiraz (45%) and warmer climate Barossa Valley Shiraz (55%) 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 60%, then after 20-25 days on skins each ferment was pressed into a mix of new (45%) and seasoned French oak hogsheads. After a maturation of 15 months the wine was blended, naturally clarified and bottled without finings or filtration.

Selene Tempranillo 2014
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 handpicked, destemmed and fermented in a mix of small fermenters, both stainless steel and oak. Extended skin contact pre and post fermentation together with daily hand plunging was utilised to assist in retaining fruit character and building tannin structure.
The ferments were pressed to a mix of new and seasoned 500 litres French oak vessels. Matured undisturbed for 30 months, then naturally clarified and bottled with minimal filtration.

Kennedy Grenache Shiraz Mourvedre 2018
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 2016
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 2019 – Enjoy now until 2039
Cirrus Riesling 2018 – Enjoy now until 2038
Zephyrus Shiraz 2017 – Optimum year 2026
Selene Tempranillo 2014 – Optimum year 2022
Kennedy Grenache Shiraz Mourvedre 2018 – Optimum year 2024
Studium Sagrantino – Optimum year 2025