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Aromatics

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. 

 

 

2019

Coonawarra Rose

 

Our 2019 Rose is made from fruit grown on a small vineyard upon the terra rossa strip, just north of the Parker Estate Cellars. 

The grapes were picked in early 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. 

 

 

 

 

 

 

 

2017

Coonawarra Chardonnay

 

Fruit for the 2017 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.

2017 was a cool vintage, and therefore later than usual, giving an extended
hangtime on the vine. This prolonged ripening period produced a more
complex and subtle flavour profile.

Approximately 40% of the blend was barrel fermented in new French oak
Barriques and Hogsheads to season the barrels for the Parker reds. Partial
malolactic fermentation (MLF) took place in barrel for approximately 3-4 months. The remainder of the blend was fermented in stainless steel tanks with
no MLF in order to enhance freshness and vibrancy, before being
combined with the oak portion to create our 2017 Coonawarra Chardonnay.

 

 

 

 

 

2018

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.