Still drinking well due to the long term climate controlled storage since release. Fantastic everyday drinking wine, excellent value for money. 

Supple in texture, with earthy, gamy notes weaving around ripe cherry and smoky-toasty flavors.

The acclaimed '1914' Shiraz.  Made by Rolf Binder from vines planted in 1914 by Hermann Hahn (great grandfather of James) on the Hahn Homestead property located in the heart of the Barossa Valley between Tanunda and Nuriootpa. A genuine old vine planting such as this is quite rare, hence the unique flavours and seal of authenticity.

Kay's are specialist traditional red wine makers utilising grapes from their own 22-hectare Amery Vineyard. The grape varieties grown are Shiraz (including the 1892 Block 6), Cabernet Sauvignon, Merlot, Viognier, Grenache, Mourvedre (Mataro) and Muscat Blanc.

Colin Kay's winemaking philosophy is to make rich full-bodied fruit-driven wines (using the original Open Fermenters and Basket Press) with small oak cask maturation.

Food Matching:

Ribeye and sirloin, beef short ribs, portobello mushrooms, Cheddar or Gouda cheese.

Sourced from the devigorated soils of western Seppeltsfield, Les Amis is a testament to what only the most fastidious farming can achieve - purity, intensity and finesse.

Typical of our McLaren Vale style, the 2005 shows delicious distinctive mocha, chocolate and sweet plum characters. Backed by a lush, plush mouthfeel and oodles of juicy ripe fruit laced with an underlying black pepper spice and a silky tight tannin structure . But don’t be deceived this is a serious wine with serious aspirations!

The fruit is hand-picked at optimum ripeness-flavour, gently crushed, open-fermented and matured in a combination of French Oak and American Oak.

An exceptional single vineyard from Roennfeldt Road, Marananga, Barossa Valley.

COLOUR
Black and deep brick red

AROMA
This is the 5th release of Zippy’s. Full of red fruits, lavender, spice and minerals, with underlying savoury notes and a thread of mint.

PALATE
Creamy red fruits float across The palate with underlying cedary oak emerging through the mid palate to the end, supported by silky/fleshy fruit, fine tannins and tight acidity.

WINEMAKING
The fruit in 2008 from this block was crushed and de-stemmed into open top fermenters. Average time on skins was 12 days with fermentation lasting approximately 7 days. At pressing, all free run and pressings were combined in tank and after 24 hours the wine was then racked off gross lees to oak where malolactic fermentation occurred.

MATURATION
The wine was matured in 14% new French oak with the balance in older French oak for 18 months, then bottled with minimal fining and without filtration.

REGION
Sourced from a vineyard on Roennfeldt Road in the Barossa Valley. An exceptional example of regional and varietal definition which contributes to the complexity and personality of the finished wine.

The 2015 Sauvignon Blanc has great aromatic notes of passionfruit with a punchy herbaceousness. The palate is clean and crisp with a bright zippy finish. Great served alongside natural oysters. Or according to Anita, this is a great wine to have with fresh Crayfish (Southern Rock Lobster) served with a simple seafood sauce and white bread!

Tasting notes:

The Nautilus Cuvee Marlborough Brut NV is pale straw in colour with a fine bead and creamy mousse. The wine has a distinctive nutty bouquet, which shows the richness of a Pinot Noir dominant blend and the benefits of extended maturation. An elegant finely structured wine in which the fruit flavours harmonise with biscuity, yeast derived complexities and crisp acidity to give a lingering dry finish.

Winemaking:

Three vineyard sites are managed to produce fruit for Nautilus Cuvee, giving us a range of flavour influences. All grapes are hand picked and whole bunch pressed with only the finest free run juice reserved. The individual base wines are fermented with a selected champagne yeast and left of lees until undergoing a full malolactic fermentation in the traditional Champenoise style. Blending typically occurs in September, and at this stage a portion of reserve wine is introduced to add complexity and character to the Cuvee in a traditional non vintage style. Typically between 5% and 15%, the reserve wine, consisting of base wine held back from previous vintages, is used. The blend is then bottled and undergoes a secondary fermentation before being aged for a minimum of 36 months prior to disgorging and release.