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Medium ruby red in colour, this wine presents complex aromas of red fruit and cherries with notes of violets and forest floor. In the mouth, it is medium-bodied with excellent acidity and very fine tannins, balanced with an intense, fresh fruity note and long finish. This wine can be enjoyed young and has excellent cellaring potential for the next 6 to 8 years. 

93+ - 94 Points - Stuart McCloskey “At this youthful stage, more Sauvignon on the nose than Sémillon. Intensely aromatic with stone fruits, grapefruit and blackcurrant leaf. Herbal, floral and ripe… There’s a synergy between the bouquet and the palate which is equally vibrant and ‘alive’ – some gooseberry and elderflower. Lovely weight (which is often lacking at this level) and the soft textural feel will appeal to many. I love the fresh minty finish, I detect Florence fennel too (eaten raw – you’ll see what I am referring too). Appetising and delicious now, not really a wine to put in the cellar, but a few years will do it no harm.”

95 Points - James Halliday

Primarily from the southern Margaret River Rowe Road Vineyard, whole-bunch pressed and fermented and aged in French barriques, 20% new. Dials things up a notch from the Estate chardonnay, with an extra degree of richness in the fruit and slightly more oak impact. Outstanding depth and length of flavour with a lingering aftertaste.

The Hillside Chardonnay focuses on a some of the coolest sites in the Margaret River region so as to produce wines with great varietal character, while maintaining excellent vibrancy and freshness of acidity. Fermented in a combination of seasoned and new oak barrels, using only indigenous yeasts with no fining or acid additions, this is a wine that showcases Deep Woods’ dedication to site selection and this great variety.

Jaysen Collins (winemaker) - "Vermouth, the name derived from the German 'Wermut' for wormwood, was usually made to cover up some flawed wine. Add some aromatics and a bit of spirit and all is made right again. I wanted to try it on the opposite spectrum, make the best white wine I could, source some premium herbs and spices and have a bash at it. This dry Wermut is made from premium Marsanne, grown on the western ridge in the Barossa Valley. The wine is wild fermented and aged on lees for texture and body.

Winemaker: In homage to the classics of Tuscany, this vino evokes the essence of Italy. Wild fermented Sangiovese with a splash of Merlot, it is captivating and filled with charm. Vespa red in colour it oozes with scents of cherries, violets and red currants. Medium bodied and light on its feet with subtle tannin, the palate is driven by raspberry and cherry fruit. Defined by fresh acidity and savoury curves that give length, depth and lineage. Pure charisma and Italian style... Bella!

96 Points – Stuart McCloskey “If there were a wine that screams of summer, this is it. The bouquet is a heavy profusion of sun-drenched, baked apricots, fresh vanilla pod, creamy fresh yoghurt and lemon oil. Aromatically perfect! The palate is riveting and offers a wonderful sense of energy. This is not a mouth filling viscous illustration. Instead, it’s high toned on the palate, light on its feet – the fruits and acidity are framed perfectly. Touches of baked apricot combines with a little saline character adding an extra layer of complexity. I detect pear after a minute or two – such a long finish. This is sampling much better than the first bottle shipped across the pond. Sadly, I have made a huge mistake as I should have purchased much more. Superb value. Drink now to 2025. Served using Zalto Bordeaux glassware.”

96++ Points - Stuart McCloskey “The bouquet is fascinating and far from your bog-standard Aussie Sauvignon Blanc – Fresh cut garden mint, lime zest, lemongrass, warmth from freshly grated ginger are wrapped in a floral embrace (a touch of the French oak on the finish). Minutes later, ginger and orange marmalade which is heavenly. The palate feel reminds me of an expensive Bordeaux wine as there’s a lovely weightiness (slightly waxy). This is a very expressive wine, one which delivers depth, complexity and deserves some bottle age to truly shine. A rare, sophisticated new world Sauvignon Blanc which begs the question – why are there so few? This is an outstanding wine. Brilliant. Do not overchill and decant for an hour. Serve using Zalto Bordeaux glassware. Drink now to 2026…”

Winemaker’s notes: “Herbaceous characters of mint, capsicum, tomato leaf combine with rhubarb, plum and Campari like bitter orange to create a nose that is both varietal and vibrant. The palate begins with grippy tannins that lead to a mid-palate filled with sweet fruit and rosemary. On the back black cherry and choc-mint intermingle with grippy tannins providing a long finish. Freshness and vibrancy the key to this style.”

97 Points - Stuart McCloskey “The bouquet is immensely appealing, offering scents of orange and rose blossom, orchard fruit, quince, spring flowers and a little citrus. More classical and missing those petrol aromas found in some Aussie Rieslings. Clearly, the wine is young, incisive but carries itself with much confidence. Bracing acidity is missing which allows the pure fruit flavours of apricot and tangerine peel to shine. Rose petal and jasmine (essence-of-Gewürztraminer) which is fascinating. The profile is pure, spiced and I love the dash of white pepper and phenolic grip on the finish. The finish is very long indeed and will develop for a decade or more in the bottle. I’m detecting some salt after a minute or two and more white pepper. Incredibly charming, thoughtfully produced and one of the most classical renditions of this varietal found in Australia. As ever Owen bottles unfined, unfiltered and untinkered…”

95 Points - James Halliday "Hand-picked fruit from old bush vines, 35% whole bunch, aged 9 months on lees in older puncheons. Lovely varietal perfume on the bouquet with spicy and savoury red fruit aromas as part of the equation. Barely medium-bodied, it's lithe and lively, the ripe but tangy flavours and gently persistent tannin carrying it along in buoyant fashion."

97 Points - Stuart McCloskey “Pete Stolpman’s assessment is spot on; “A model of the ripe yumminess, the heavenly 2018 vintage will go down in history.” The bouquet offers an impressive concoction of soused cherry and sweet spices along with hypnotic potpourri, vanilla and liquorice. I love the aromatic depth.  The palate is expansive and weightier compared to the Para Maria. Layer upon layer unfold with ripe blue and black fruits – there’s a plumpness and sheen to the fruit with lavender, sweet spices and a little menthol contrasting beautifully. The tannins are silky smooth. Perfectly pure and for twenty-quid, this will leave you weak at the knees. Excellent.  Drink now to 2025. Served using Zalto Bordeaux glassware. 70% Syrah, 15% Sangiovese, 15% Grenache.”

Jay Miller (robertparker.com) "The Grenache offerings begin with the purple-colored 2007 Grenache Clarendon. It offers up an expressive nose of spice box, cassis, and cherry compote. Structured on the palate, it has outstanding depth and concentration, savory flavors."

Jaysen Collins (winemaker)  - "I love Grenache, I love its versatility and its drinkability. I was mostly drawn to getting involved with the process and leaning to more textural, structured and savoury versions. Then one day I got to thinking, what about just doing nothing and let the grapes do the work.

So I chucked a few bins of hand-picked Grenache grapes into a tank with a bit of CO2, sealed the lid and came back several weeks later. When I lifted the lid I was hit with a whole lot of gassy funk, but in a really good way. It was wild and feral but mostly intoxicating. So for a few weeks after I just jumped on top of these bunches, breaking them up, in real terms to build structure, but mostly to get lost in the ferine like smells that filled the air."

Jaysen Collins (winemaker)  - "I love Grenache, I love its versatility and its drinkability. I was mostly drawn to getting involved with the process and leaning to more textural, structured and savoury versions. Then one day I got to thinking, what about just doing nothing and let the grapes do the work.

So I chucked a few bins of hand-picked Grenache grapes into a tank with a bit of CO2, sealed the lid and came back several weeks later. When I lifted the lid I was hit with a whole lot of gassy funk, but in a really good way. It was wild and feral but mostly intoxicating. So for a few weeks after I just jumped on top of these bunches, breaking them up, in real terms to build structure, but mostly to get lost in the ferine like smells that filled the air."

Jaysen Collins (winemaker) - I always get mesmerised when I see a flock of birds floating and drifting in the wind. It brings a sense of freedom and joy to me. I knew the bluebird is the symbol of happiness so I had a concept for the label – I just needed the wine!

So with this idea floating about in my head, I set out to make a great drink that brings a true sense of delight. I found an east facing vineyard in the shallow soils of the Adelaide Hills that just gets the morning sun – no baked flavours here. I got rid of the stalks and just fermented this as whole berries. Just before coffee in the morning and after a cold beer in the afternoon I quickly give it a plunge by hand, nothing too serious or strenuous. It’s bottled early to catch the brightness I’m looking for, meaning it’s dangerously drinkable whenever you need a pick me up.

Winemaker "This is an ancient variety having been around since the first Millennium and is a parent of many of today’s modern grapes. We have been successful making our Savarro from this variety but wanted to see what a wine made from this ancient grape would have tasted like a thousand years ago. So we set forth to create a minimal intervention wine with 100% full solids, wild barrel fermentation. This natural process has developed a degree of untamed attitude. The wine still has the trademark citrus acidity but is fused with the brooding flavours of age old tradition."

96+ - 97 Points – Stuart McCloskey “Sourced from their Little Hampton vineyard which rests at 750 metres above sea level. The bouquet is a profusion of spices melded with poached pear, cardamon, cinnamon and lemon zest. Floral too and incredibly fine (signing of higher altitude purity). The palate is super refined, unrushed and unforced – wonderfully natural. The fruit sits towards citrus with a little baked apricot in the background. Flowers provide a lovely blanket, a new dimension – salinity finishing the flavour profile off perfectly. Very elegant indeed. Surprising density given its age. An exceptional Pinot Gris – very classical and would comfortably lie in one’s cellar for a decade or more. Drink now to 2035. Served using Zalto Bordeaux glassware.”

96 Points - James Halliday

This hits the bullseye, a great example of the synergy between place and variety. Its colour is good, as is the bouquet, and that arrow arrives the moment the wine enters the mouth. It has waves of luscious, juicy red and black fruits that fill every corner of the palate, tannins and oak doing the job expected of them.

95 Points - Sam Kim, Wine Orbit "A gorgeous rendition of dry riesling; it is richly fruited and fragrant on the nose showing grapefruit, orange peel, potpourri and subtle honey characters, followed by a concentrated palate that is generously flavoured and persistent. The wine is elegantly opulent and delectable."

Bob Campbell "Pegasus Bay boosts flavour in Bel Canto by harvesting late with some botrytis infection and allowing the wine to have a little skin contact. The result is this bold, complex wine with peach, apricot, honey, citrus and grapefruit flavours. A richly-textured riesling with a lingering finish"

96+ - 97 Points - Stuart McCloskey “I have little tasting experience with this blend nonetheless, it’s starting to blossom beautifully. The bouquet reveals swathes of black fruits – the sweetness of the blackcurrant contrast wonderfully with the cooling tones of graphite and cedar. This is beautifully focused and structured. I like the freshness - there’s a Burgundian feel which I really enjoy. Similar to Stuart’s Cabernets – this is wonderfully elegant and graceful with fine, filigree tannins. Perhaps a tad more compact, but a lovely wine to contemplate the afternoon with, rather than drink and ignore… It improves with a few hours in the decanter, becoming more expressive whilst retaining a regal elegance. I would like to take a bottle home to acquaint myself fully (I will report back soon). Very drinkable today, but it will continue to develop for a further five years. Decanted for 2-3 hours and served using Zalto Bordeaux glassware.”

 Wine Companion - Best New Winery of The Year 2019

Fruit from a single vineyard in the Coal River Valley, 60% barrel fermented after a 4 hour skin soak, 40% skin fermented for two weeks and pressed to oak, all natural yeast, partial malolactic ferment while maturing on lees. Bottled unfined and unfiltered

Decanter Magazine – Top 10 wineries in McLaren Vale

95 Points - Gary Walsh (The Wine Front) "Dried roses, ripe raspberry, something like black jelly beans, some sweet spices. Medium to full-bodied, plush and mouth-filling, but gentle too, with insistent silky tannin nudging it along, soft acidity, a savoury cast to a long finish with a cushion of royal purple velour tannin easing it out. Delightful. Texture is a highlight here."

93-95 Points - Joe Czerwinski (RobertParker.com) "The full-bodied 2017 Griffon's Key Grenache (tasted out of 500-liter puncheon) boasts knockout aromatics of roses and black cherries. Sweetly ripe fruit, silky tannins and a long, zesty finish suggest this will be great shortly after release yet have the potential of aging for up to a decade."

Winemaker Notes: Hand-harvested from a single-vineyard site in the Coal River Valley, the Glaetzer-Dixon Goldpunkt Riesling was fermented dry and kept sur lie for 30-months before bottling. White flowers, red apples and toasty honey-suckle aromas. Nervy mineral acidity opens to ripe grapefruit and white stone fruit, ending with more minerality and mouth-watering tannin. Inspired by the Grosse Gewäch (“GG”) rieslings from the Mosel-Saar-Ruwer, the complex minerality of this wine also draws on winemaker Nick Glaetzer’s experience working at Weingut Eugen Müller in the Pfalz region of Germany.

95 Points - James Halliday "Shiraz, aglianico and montepulciano, made and matured separately for 17 months prior to blending. All French oak, mostly older. The juicy plumminess of shiraz is evident, but the savoury red cherry character likely coming from its partners. More pertinent is that the blend has worked well, providing a seamless mouthfeel with length and depth of flavour."

Craig Stansborough “The Serata was really the main reason why I planted the two Italian varieties in the first place, to produce our version of a Super Tuscan. I always enjoyed the complexity of those wines and the idea that there were no boundaries. I had a hunch the natural acidity and the tannin would lend itself to blending with Shiraz and we have been so pleased with the results.. I just wish I could get in a time machine and see what they look like in ten years, I am pretty confident they will look bloody smart!

Stuart McCloskey "The Majella sparkling Shiraz has a lovely mousse / palate feel and sings loud and proud. The base wine is matured in 2nd and 3rd use French oak hogsheads for 5 months before secondary fermentation. The wine is on “lees” for 12 months and using méthode traditionnelle, the bottles are hand riddled, then disgorged with a small dash of vintage port."

The 2016 Cristom Vineyards Estate Viognier exhibits the pure, and nearly textbook, characteristics of this varietal, with aromas of orange blossoms, honeysuckle, clover, and anise as well as the ripe fruit aromas of peach, apricot, and lychee. Slightly viscous on the palate, with bright and mouth watering acidity that support the fruit structure of the wine, it is well integrated and perfectly balanced.

Jaysen Collins (winemaker) - "Old vine Barossa Grenache vineyards are a rare treat. Walking amongst the old bush wines gives me such a wonderment of what has transpired in the years gone by to get to this moment in time. It’s like I am breathing the air of times past – it can be truly something quite moving and somewhat magical. 100% whole bunches get a foot treading over several weeks, I press it to large oak barrels and bottle it un-fined and unfiltered. That means when I taste this wine I’m still caught up in the magic from the vineyard that has transpired for well over a century. I’ll wipe the tear from my eye as I have another glass."

Exclusive to The Vinorium

Jaysen Collins (winemaker) - 'I started this JC's Own project in 2015 with this wine. I started making wine based on a love of grenache but had moved away from this in the wines I was making. I was trying saperavi, tannat, primitivo, barbera - the list goes on and on.

The grind of making wine to a style and a market had slowly worn down my passion for the industry. So I kicked myself in the bum and set out to make a wine just for me - hence the JC's Own. 

I like grenache that is a bit funky, gassy and reductive, a bit more along the line of village Beaujolais. So I picked a vineyard I'd been using a bit earlier, went with 100% of the bunches and just started foot treading it to see where it would end up. I'd seen some street artwork in my travels in Spain, got a friend to knock up a label based on my recollection, so for me this was a bit orginal (or orginale for the Iberian connection) in its concept.'

97++ Points - Stuart McCloskey “Sourced from old bush vines ageing 150 years in the Angaston Foothills. The bouquet is explosive and perfumed with blueberry, sweet spice, spiced cherry, cola, smoke, warm earth and minerals. The palate delivers a smörgåsbord of dark raspberry, pomegranate and blood orange with glimmers of liquorice in the background. The flavour profile continues along the same line with sweet, black raspberry, cassis, and sorbet-like blood orange. The flavours are deep and the palate wonderfully textured. There’s a spiced black pastille character which builds and builds. The tannins are sappy and fresh. There’s a seriousness but with equal measures of fun and built for those seeking an interplay of power and finesse. Mightily impressive. Drink now to 2027+. Served with Zalto Bordeaux glassware.”

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Jaysen Collins (winemaker) - "I grew up across the road from a famous old school winemaker who was known to be one of the best blenders of his generation. So for years I followed this ideal in the wines I was making. For a hands off winemaker, you actually feel like you are doing something. One day pondering life, the universe and everything I thought about why I hadn’t challenged this notion. Grenache and friends work well together – I’ll just pick them within a few days of each other, chuck it all in one fermenter and let the ferment rock it in its own way. So my theory is that the different varieties bring something complimentary but they also bring something individual – so equal but opposite reactions in the ferment. I then remembered my high school physics and worked out it’s actually the same way a rocket works. Go figure."

Tasting note to follow shortly...

Tasting note to follow shortly...

Winemakers Note: I grew up across the road from a famous old school winemaker who was known to be one of the best blenders of his generation. So, for years I followed this ideal in the wines I was making. For a hands-off winemaker, you actually feel like you are doing something!
One day pondering life, the universe and everything I thought about why I hadn’t challenged this notion. Grenache and friends work well together - I’ll just pick them within a few days of each other, chuck it all in one fermenter and let the ferment rock it in its own way.
So, my theory is that the different varieties bring something complimentary, but they also bring something individual - so equal but opposite reactions in the ferment. I then remembered my high school physics and worked out it’s actually the same way a rocket works. Go figure.

96 Points - James Halliday "This wine comes from vineyards with MV6 and/or 115 clones, and was whole berry open-fermented with the exception of some whole bunch and/or carbonic. Ethereal spice, flower and berry aromas lead into a relatively light-bodied palate, with flawless line, length and balance; a juicy red fruits finish.

Gary Walsh (The Wine Front) "Red cherry, spice, honey, a little smoke and cap gun. Light, but juicy and almost sweet, fine tannin, fresh and bright, tacky wet paint kind of feel, stalks and meat, and a plump finish. It feels unresolved as a young wine, so I came back to it a day or so later, and it’s all spice, dark cherry juice, but with a fine-boned and mineral thing going on, the tannin gentle strokes of emery board, finish bright and water-coloured. It’s light but certainly has the stuffing to age beautifully."

The selection process under proprietor Bruno Borie is so severe at Ducru Beaucaillou that readers should be giving serious attention to the second wine, Croix de Beaucaillou, which sports a dramatic black and gold label. The 2011 exhibits attractive black currant and black cherry fruit, medium body, silky tannins and a lush, round, up-front appeal. Enjoy it over the next decade.

Huon Hooke, The Real Review - “Very deep red-purple colour. Inky colour and nose; tremendous concentration, black fruits and coconut. Licorice; espresso coffee. Trademark depth and power, with masses of supple tannins, so that it's easy to enjoy young.”

  2021 Best Chardonnay Wines - Wine Companion Awards

97+ - 98 Points - Stuart McCloskey “The bouquet is inviting with poached apples and pears (lightly spiced), lemon oil and lots of sea spray which builds fabulously with more aeration. A wine of great delicacy with the balance between fruit, structure and acidity pitch perfect. The palate is chiselled and laser-like with racy acidity. Saline, lemon, green apple and flint. Very sophisticated and intellectual, but natural all the same. The focus and purity feel unforced – very contemporary. Bottle age will develop this wine into an absolute beauty. It certainly has the pedigree and structure to offer at least a decade. Oh so graceful and the finish lasts for minutes… I predict this will score 98 to 99 points with a few years bottle age.”

98 Points, Stuart McCloskey - tasting note coming soon.

96 Points - Nick Stock (James Suckling.com) "This has a slightly reductive edge to the nose with sliced-lemon, grilled-almond and peach character. Really fresh and pristine. The palate has a very impressive, concentrated feel with nectarines, peaches and citrus fruit. So pure and long. Drink now. Screw cap."

90-92 Points - Neal Martin "From Alain Vauthier’s estate, a blend of 80% Merlot and 20% Cabernet Franc, this is showing very good fruit intensity on the nose, the oak very unresolved at the moment, nice purity though with blackberries, a touch of iodine and blueberry compote. The palate is medium-bodied with fine tannins, supple and quite fleshy, lovely focus on the caressing finish. Nice tension with wild strawberry and raspberry liqueur. Excellent.

Winemaker - "Deep red in colour, the nose is distinctly Cabernet-like with mulberry and blackberry fruit and hints of mint backed by French oak, pencil shavings, and wisps of violet. Juicy red berries on the palate are surrounded by velvety tannins, tobacco and spice notes. A long tannin/acid profile to finish is indicative of this wine’s aging potential."

Winemaker - “On the nose there’s plenty of ripe plum, strawberry, charcuterie, licorice, leather polish and salted dried herbs. The palate is rich and complex, loaded with a blend of red and black fruits, salted licorice, savoury nuances and a fine tannin line finishing soft and supple.”

97+ Points - Stuart McCloskey - “A very stylish / highly accomplished wine. Super-neat and tidy. The nose develops with aeration (my advice is not to serve it too cold) with pear, citrus oil and an entire array of white flowers – just a little spice in the background from a rasp of fresh nutmeg. The palate is gloriously fine, satiny in texture and provides layers of lip-smacking citrus along with waves of minerals - salinity / sea spray on the super-long, expansive finish. More tightly wound than the previous two releases which is by no means a negative. The ’19 is a superb effort that will reward time in your cellar (up to ten years). For best results, tuck it away for a year or two as this will allow some of the tension to relax. Served using Zalto Bordeaux glassware”

 International Wine Challenge: Gold 2017

98 Points - Sam Kim, Wine Orbit "A wine of total seduction, the gloriously perfumed bouquet shows dark plum, blueberry, floral and game with nuances of cedar and black pepper. The palate is powerful and sumptuous, and delivers waves of delectable fruit flavours, enhanced by velvety texture and loads of supple tannins. Compelling and formidable, while remaining pure and true to its origin. From their Omahu Gravels and Twyford Gravels vineyards in the Gimblett Gravels district. At its best: 2018 to 2032."

The cuttings for this vineyard were sourced from very old vines that were growing near Marananga and planted in 2000 as bush vines (which aren’t trellised). However they were far too vigorous so were trained onto a double cordon in order to take up some of their energy, but even without water or fertigation they are still prolific grape producers. It has taken a number of years trialling bunch pruning and trellising methods to finally produce a wine of the standard acceptable to Greenock Creek Wines.

Winemaker "With this Pinot, we look to create a food-friendly, nuanced wine that represents the unique character of the Anderson Valley. Somewhat remote from most of Northern California’s wine-growing districts, this valley shelters a surprisingly harmonious blend of the wild and the civilized: in one vista, one can see sheep ranches, redwood groves, apple orchards, and impenetrable oak scrub."

Our full tasting note coming soon...

Owen Latta (Winemaker) "Dream season! Easy year in the vineyard with no pressure on to get anything done great quantities per acre. Amazing grapes. Beautiful for Pinot Noir and Chardonnay in Coghills Creek. 15% whole bunch indigenous yeast and no adjustments. 12 months in 4-10 year old barriques. SO2 added post Malo and prior to bottling. From the get go this wine was ready to roll and has made heads turn. It has aged gracefully and is singing its song loud at the moment."

Our tasting note to follow...

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Mike Bennie (The Wine Front) "Jaysen Collins from Massena, well, he is his own man, but that’s his day job, doing a side project here. Or is Massena the side project? No matter. Some great wines emerging from this label, reminiscent of Standish in some respects, power but elegance, shaped by tannins, and the like, but wholly its own thing too. The last JC’s shiraz wine reviewed here was 2016 and from Stonewall, this from Greenock and 2017. Bold, brash, assertive red of booze-soaked stewed berries, sweet spice, earthy savouriness, brined black olives with a match between the fog of scent and wall of flavour. A freight train through the palate but finds graphite-licked tannin plumes and good shape with a surprisingly fresh and buoyant finish. Yes, a big red, but finds a groove, indeed, carves one out and leaves a lingering train of autumnal but sweet flavours. It’s a pretty darn epic wine here."

Exclusive to The Vinorium

97++ Points - Stuart McCloskey "The perfume is simply glorious and unfurls with coffee, chocolate, blackberry, dark cherry, raspberry, leafy / herbal notes, sweet spice, clove, warm earth following a downpour, liquorice and a dusting of white pepper. The palate is supple, with satiny fruit effortlessly sailing across my palate. There is richness but it’s handled judiciously – minerality striking a firm cord. This is a grown-up, sophisticated Shiraz which is immensely pleasing. Dark raspberry sweetness juxtaposed wonderfully with the French oak and lithe tannins. This is beautiful. Really beautiful and in all honesty, has taken me by surprise. The spice develops as do the flavours (plums) which expand with each passing minute. This is full of charisma and will only get better (drink now to 2035). Ensure to decant for 2-4 hours. Served using Zalto Bordeaux glassware. A standout Shiraz.”

Jaysen Collins (winemaker)  "I cut my winemaking teeth in the heavy red soils of the north west of the Barossa, where Greenock is the jewel of the crown in my opinion. My winery is here, the pub does a good burger and by chance there's some pretty good shiraz vineyards knocking about. A few vintages ago I came across a vineyard just on the north of the Greenock township that hides behind some big gum trees. It runs down a small hill facing east, with lean soils, cooler afternoons, tiny yields, small berries - how asleep had I been to drive past this vineyard for several years? But I'm definitely alert now! I like Shiraz that is big on fruit intensity but is more supple and svelt on the palate, powerful yet, velvety, structured but sensual - I could go on but I think I've conveyed my point. So this is a rare single site treat from my part of the world and a true connection to my beginnings in making wine."