While the Terra Rossa soils of Coonawarra are renowned for full bodied red wines, the cooler climate of the region lends itself well to lighter aromatic styles. Fruit with high natural acidity and vibrancy of flavour results in fresh, lively and crisp wines.
Pinot Noir Rose
Our 2017 Pinot Noir Rose is made from fruit sourced from the Western end of V&A lane in Coonawarra. The cool 2017 vintage allowed for a longer ripening period, producing a more complex and subtle flavour profile.
The grapes were picked on the 20th of March, then pressed after 6 hours on skins. A whole-solids ferment at low temperatures was carried out in stainless steel. The free run juice was fermented separately to light pressings before a portion being blended back prior to bottling.
The result is a fresh and bright Rose which shows considerable fruit notes yet delivers a steely dry finish.
Fruit for the 2016 Coonawarra Chardonnay is predominately from the Williams Vineyard located approximately 5 minutes, by tractor, north of Parker Coonawarra Estate's Abbey vineyard, with the balance sourced from a single vineyard on V&A Lane.
A dry winter and warm spring in 2015 led to an early '16 vintage in Coonawarra with all fruit being crushed by March 31st. Following harvest the fruit was pressed off skins straight away before a third of the blend was transferred to new French oak Barriques. 33% of these barrels went through malolactic fermentation before the alcohol ferment to tighten the structure of the wine and add complexity.
The remainder of the blend was fermented in stainless steel tanks to enhance freshness and vibrancy, before being blended with the oak portion to create the 2016 Coonawarra Chardonnay.
Early Release Shiraz
Fruit for the 2018 Early Release Shiraz was sourced from Tim Kidman's north-eastern Coonawarra vineyard, located just south of Comaum Forest (also known as Wombat Country)
The grapes were selectively harvested in the vineyard and put to 10T open stainless steel fermenters in very cold temperatures. This gives the fruit a semi-cold-soak to draw out more colour without heavy tannin extraction. The wine was then inoculated with Melody yeast which mimic’s a natural wild ferment but with a little more precision to promote delicate flavours, savouriness and floral aromatics. The Shiraz stayed on skins for 6 days and before fermentation was finished it was pressed off skins to avoid excessive tannin and phenolic extraction. Fermentations was finished off in stainless steel, with zero oak influence.
The Parker Early Release Shiraz is a spicy and vibrant cool climate Shiraz that is perfect to drink now.