juice

The second year of Shiraz Cinsault as the style seems to be coming nicely into focus. Shiraz from bony loam over lime...

From some unpruned vines in Morialta. Organic by neglect. Tiny little berries backed full of flavour and acidity. Di...

From Whisson Lake’s Gully Block. 50% whole bunches. 3 barrels. Richer deeper soil on the mid-slope supports a fairly ...

Twin barrels of direct press Gris from Rob Pooks vineyard out the back of Hahndorf. This is made just like I make Ch...

  Organically farmed deep in Piccadilly Valley. Always racy and pure, no surprise given the vineyard’s primary purpo...

70+ year old Grenache on beach sand at Blewitt Springs. Fermented gently with a good proportion of whole bunches. Pre...

A slight majority Semillon with a light wild and oxy twist adding a more savoury edge over the fruit driven Sauvigno...

100% barrel fermented and aged Sauvignon Blanc from 3 separate organically farmed sites across the hills. Direct pre...

A blend of D4V2 from our leased site in Ironbank and 114 and 115 from high up at Ashton. A very small amount of whole...

A two barrique cuvee from David Freschi's vineyard high up on the first ridge of the Hills at Ashton. The soils have...

Old vine McLaren Vale Grenache from Fi Wood in Blewitt Springs blended with young Cinsault from Wayne Ahrens. Carbon...

A roughly 50/50 blend of Chardonnay and Sauvignon Blanc from Murdock Hill in Oakbank, plus various borbes for funky ...

Organically farmed Chardonnay from Murdock Hill in Oakbank. The full 11 months in barrel on gross ferment lees. More...

Rudy is sourced from a small co-farmed block of just over 1 hectare of 38-year-old Chardonnay vines deep in the Picc...