"From the estate vineyard at Blewitt Springs on 750 million-year-old soils. Cold soaked, cool-fermented, 14 days on skins, matured in old French and American oak for 18 months. The finish is lively and textured, black cherry dipped in dark chocolate." James Halliday 95. WINESTATE MAGAZINE 5 Stars/Gold Medal, World's Greatest Syrah Competition 2020. WINERY NOTE: These grapes are from our organic Shiraz vineyard which sits on ancient sands over clay and silt stone which dates back 750 million years. This wine has been cold soaked, basket pressed and matured for 18 months in new and seasoned oak. Our viticultural practices are organic and...
JH 95. The year was unusual, with cabernet and shiraz ripening at the same time (shiraz is usually first). 50% of this wine was co-fermented and left on skins for a month, the other parcels separately vinified, all parcels matured in French hogsheads. A very complex wine of high quality. Whether it captured '17 is another question. James Halliday Published 01 August 2020. #MAX
James Halliday 97 points. "Selectiv-harvested at night, open-fermented, maceration pigeage, 9 days on skins, maturation in French hogsheads and puncheons (30% new) for 18 months. A shiraz of great quality and style, with the dark berry fruits, the tannins and the oak in perfect harmony. 220 dozen made." WINERY NOTE: Max & Me Shiraz 2017 is from our Boongarrie Estate ‘House Block’ Shiraz, a small ironstone-rich block planted in 1998 with cuttings from the old-block Shiraz on Poonawatta Vineyard, a legendary local Eden Valley source block. Pick date: 13/04/17. Winemaking continued methods used for the previous 3 vintages, where harvesting...
JH 95 From the east-facing bottom block, Selectiv'-harvested, primary fermentation in grape bins, 65% of the must (cuvee) 35 days maceration, the other portion on skins for 16 days, the combined parcels matured in French hogsheads (30% new) for 17 months, 190 dozen made. It flaunts its sexy oak in a devil may care reprise. James Halliday Published 01 August 2020. #MAX
JH 97 points. Hand-picked in the first flush of berry ripeness, allowing 30% whole bunch inclusion in small open fermenters and pigeage for maceration, 10 days on skins, pressed to old French puncheons for 12 months, 140 dozen made. The Max & Me wines all have a touch of magic, this a bit extra as the fruit flavours float above the tannin and oak components. James Halliday Published 01 August 2020 #max
High-toned blossom/flower scents fill the bouquet. The palate is juicy with Rose's lime juice and crisp, clear acidity to give balance now and join forces with the fruit as the wine gains texture and complexity with prolonged cellaring. Max & Me 2021 ‘Mirooloo Road’ is from grapes grown by Michael Mason on his Flaxman Valley vineyard. The site (on Mirooloo Road) is cool, with a southerly aspect. Natural yield restraint occurs due to the limited fertility and soil-depth of the quartz and mica schist with shallow underlain sandstone bedrock. Pick date: 04/03/2021. An idyllic growing season preceded Vintage 21. Winter 20 gave good rainfall...
WINERY NOTE: Single Vineyard Shiraz, fruit sourced from ‘Springs Hill Vineyard’, Blewitt Springs, McLaren Vale grown by the Whaite family Dry Grown on Holocene Sand, North/South aspect 205-210m altitude. Planted 1998. A vineyard we both have worked with in previous roles and one we were instantly drawn to for our Shiraz. 2020 is our third release of this single vineyard wine. Hand-picked fruit, wild-fermented in a 132-year-old wax lined concrete open fermenter, 22% whole bunch (foot trodden for tannin extraction from ripe rachis), remainder destemmed. Cold soaked for 5 days, plunged and pumped over during peak of ferment, 13 days on...
Final Stocks. 87 Dozen Only Made. James Halliday Best New Winery 2021. "From vineyards in Clarendon, Tatachilla and Macclesfield, cold-soaked, 5% whole bunches, destemmed, not crushed, 14-22 days on skins, fermented with custom-made headed down open top fermenters, pressed to mature barrels for 10 months, 84 dozen made. Everything to love about the wine: the spicy/savoury input of '17, the mouthwatering texture, the evocative call of a wine blended with such skill, yet keeping the blend under cover." James Halliday 96/100
Sourced from 30 year old vines in Macclesfield. Cold soaked. Five weeks on skins in a customised headed down open fermenter. Foot trod. Gently pressed to seasoned Burgundy coopered Barriques. 100% Cabernet Sauvignon 98 dozen made. 14.4% Alc/Vol 95 Points - Ned Goodwin, Halliday Wine Companion. “Macclesfield fruit spent 5 weeks in open-top fermenters with the headboard down (keeping the cap submerged, without agitation) ensuring maximum yet gentle extraction. An impressive fully flared cabernet. All the bells and whistles. The result, a capacious wine of cassis, hedgerow, graphite, vanilla-pod oak and a firm seam of well-hewn tannin,...
James Suckling 91 “A blend of two parcels from Echunga and Macclesfield, picked for different characteristics, this has attractively ripe, pure peach and lemon-curd aromas and flavors with a savory textural edge and good freshness. Drink now. Screw cap.” Naturally fermented with wild yeast in seasoned French barriques with frequent lees stirring, sourced from two distinguished vineyards in the Adelaide Hills. The style is modern, with restrained oak supporting fresh, vibrant fruit, leading to a long acid driven finish. 100% Chardonnay 133 dozen made 13.2% Alc/Vol. THE VINEYARDS Sourced from two distinguished vineyards in the Adelaide...
Final stocks. James Halliday Best New Winery 2021. James Halliday 95/100 James Halliday Top 100 for 2020 "A 60/30/10% blend, the grenache ex 60yo Blewitt Springs bush vines, all components picked early for vibrancy. Partial whole-bunch fermentation, briefly matured in used oak. Holding its hue well, and delivering a very complex yet juicy palate, jumping with spice and fine, savoury tannins." Only 250 dozen made. WINERY NOTE: The ‘Entrada’ range of wines are made in a modern, approachable, drink now style. Inspired by Winemaker Alan Varney’s time in the small Portuguese town of Entradas, in Alentejo, where he lived a vintage in 2017....
James Halliday Best New Winery of the Year 2021. The ‘Entrada’ range of wines are inspired by winemaker Alan Varney’s time in the small Portuguese town of Entradas, in Alentejo, where he lived a vintage in 2017. “Bright and fruit driven with vibrant acidity, this wine is styled on the approachable and fun white wines of Portugal. Drinks very well on release but will further mellow and gracefully age in bottle.” - Alan Varney, Winemaker. 100% Verdelho 70 dozen made. THE VINEYARD Sourced from the Bremerton Vineyard, Langhorne Creek. WINEMAKING Picked early to retain vibrancy, it was fermented long, cold and clean to retain freshness....
On skins for 24 hours before cold pressing. Cool-fermented in used French barriques, with frequent lees stirring. Alan Varney certainly knows what he's doing. The scented, slightly peppery bouquet is a logical forerunner to the skilfully engineered, grapefruit-accented palate. A wine to stand tall with any food style. James Halliday Published 20 November 2021. “Beautiful expression, citrusy, faintly nutty, some light honeycomb notes, has slippery then firming texture, a balloon skin kind of deal, lots of character, great energy, bright acidity and an all round deliciousness. Ripping, medium weight wine.” - Mike Bennie, 92 points - The...
Three varieties very well suited to McLaren Vale. Bush Vine Grenache provides aromatic lift and bright red fruit characters. Shiraz lends powdery tannin, spice and mid-palate weight, while Mourvèdre rounds out the blend and contributes balance and structure. This wine is a fun and challenging puzzle to assemble each vintage and will age gracefully up to a decade after release. 45% Grenache, 30% Shiraz, 25% Mourvèdre 285 dozen made 14.0% Alc/Vol. 96 Points - Ned Goodwin MW, Halliday Wine Companion, Top 100 Wines. “45/30/25% grenache/shiraz/mourvèdre. Seldom do GSMs in this country resemble their prototypes in the southern Rhône. Perhaps...
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