Relatively White 2018
Sauvignon blanc grown on one of Mount Gambier's unique sites with an abundance of ancient flint rock and limestone close to the ocean. It is macerated on skins through ferment for 3 weeks before elevage in old oak on lees ranging from 8 months - 15 months.
Relatively Red 2018
The only 2 rows of Shiraz planted in Mount Gambier. The fruit is grown on one of Mount Gambier's unique sites with an abundance of ancient flint rock and limestone close to the ocean.
Carbonic macerated for 5 days then de-stemmed for juice contact with it's skins for 24 hours pressed and stored in stainless steel on lees for 8 months before being rested in bottle for a further 8 months.
Cabernet Franc from Robe located approx. 120 kms from Mount Gambier on the coast with a mix of red terra rossa and sandy soils over shallow limestone.
The Franc is de-stemmed and then left on skins until desired fruit flavours are reached (approx. 10 days).
This variety is late picked, cold soaked naturally and fermented long and slowly in our cool climate winery. The wine is then racked and minimal sulfur added at bottling.
Gris Diddly Dee 2018
Pinot Gris grown on one of Mount Gambier's unique sites with an abundance of ancient flint rock and limestone close to the ocean from the Coola Road Vinyard . De-stemmed on skins, with some carbonic macerated for 1 week and then de-stemmed.
Pressed to french oak, elevage 8 months, racked to tank and blended with Pinot Noir from our organically farmed Pinot blocks on the youngest volcanic soils of Mount Gambier.
Chardonnay grapes picked and chilled overnight to hold acidity and firmness. Fruit grown on one of Mount Gambier's unique sites with an abundance of ancient flint rock and limestone close the ocean.
Fermented in tank and racked off lees to french bariques for 12-15 months elevage.
Loubadie Doo Rosé 2018
Direct press Pinot Noir and Pinot Gris that has light maceration for 5 days. A perfume of ripe peach, wild strawberry and white raspberry. Juicy red fruit flavours and crunchy acidity with an earthy note on the finish.
The Artesian Lava
Previously known as 'The Artful Dodger'. Riesling grown on limestone and flint rock. The fruit is de-stemmed and left on skins for 7 days, left uncovered and allowed to hyper-oxidise. It is pressed off and stored in stainless steel on lees for 8 months before being racked twice and minimal so2 added.
Noir Dee Doot Dah 2017
The Pinot Noir is off our organically run Boxer's vineyard on the youngest volcanic soils in the country over heavy limestone. We spray our own fermented sea weed (sourced locally from our nearby beach) and our worm castings via the lunar calendar. The Pinot Noir fruit for this wine is treated with three different techniques; either de-stemmed, carbonic macerated or whole bunch treated. Fruit is left to macerate on skins for approx. 2 weeks, and then put into old French oak. The different styles are kept separately then all blended before being racked and minimal sulfur added at bottling.