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.

Marschall Shiraz 2018
A variety of fermentation techniques were utilized, but all involved extended skin contact ranging from 15 to 25 days. A cold soak period of up to 6 days occurred before a natural warming to start the fermentation. Upon completion the ferments were pressed to a mix of new and seasoned oak hogsheads, for malolactic fermentation and maturation.
The Marschall Family vineyards are located in the Tanunda and Ebenezer districts of the Barossa Valley. The Tanunda vineyard is grown on sandy soils which typically produce aromatic styled Shiraz, while the rich iron clad soils of Ebenezer produce a more dense fruit core and structured styled wine.

Remus Old Vine Shiraz 2017
Hand harvested, destemmed and crushed into small 1.5 tonne open topped fermenters. Selected fermenters had up to 25% whole-bunch clusters added to the destemmed berries. A pre-fermentation cold soak ensured a slow initiation to fermentation, where temperatures were allowed to peak at 27oC before being cooled to 20
oC for the remainder of the fermentation. Hand plunged daily allowed for a gentle extraction and helped to prolong the fermentation. After an extended
period on skins the ferments were pressed to 45% new French oak hogsheads. Matured and not racked throughout the 18-month oak-maturation period provided for palate weight and texture. Prior to bottling, the wine was naturally clarified and bottled without filtration.

Romulus Old Vine Shiraz 2016
Hand harvested, destemmed and crushed into small 1.5 tonne open topped fermenters. The fruit was chilled for 6 days before being allowed to naturally warm up to start fermentation. To optimise the vineyard expression a range of hand plunging cap management techniques were used across the different vineyard parcels. Post-pressing, the wines were transferred to a combination of new and seasoned French and American oak hogsheads. Matured for 20 months in oak without racking, the wines were then carefully blended, naturally clarified and bottled without filtration.