A rich, savoury satisfying mouthful!

Since the elevation of Cairanne to a southern Rhône cru, 'La Côte Sauvage' continues to be characterised by its finesse and finely-grained texture, due in part to the famous ‘argilo-calcaire’ of our hilltop vineyards such as La Pauline and Les Six Terrasses, slow winemaking methods and gentle maturation in different sized barrels of old French oak.

Tasting Notes

A serious, restrained and complex example of cru Cairanne. This is rich, intense and drenched in dark red fruits. With morello cherry and a touch of cinnamon spice on the nose, soft dark plummy fruit, liquorice, chocolate, a hint of black tea on the palate, this wine is full-flavoured and smooth with supple tannins. 

Method of Production

The cru of Cairanne lies in the heart of the Southern Rhône valley, northeast of Orange. For this La Côte Sauvage, fully ripe Grenache and Syrah grapes are hand-picked from old bush vines on selected hillside slopes within Cairanne. The vineyards have the classic argilo-calcaire soil of limestone pebbles over clay and the vines are harvested by hand. Vinified traditionally with only the natural yeasts present on the grapes, followed by a long cuvaison period with gentle remontage and manual pigeage. A blend of four varieties (Grenache, Syrah, Carignan and Mourvèdre) matured for 22 months in French old oak barrels and demi-muids to develop great concentration, complexity and finesse in the wine.

Specifications

A perfect pale pink that screams Provence!

Tasting Notes

This is a perfect, pale, raspberry-pink wine that is very drinkable. Delicate aromas are followed by lovely sweet fruit from Grenache grapes. Clean and well balanced with good depth.

Production Method

The Domaine's vineyards are situated in the best area of the AC Côtes de Provence with a very particular micro-climate and sandstone clay soils. A classic blend of Grenache, Syrah and Cinsault, the grapes are picked by hand. This is a rosé de presse produced in an ultra-modern gravity-fed winery.

Producer

Domaine de la Vieille Tour is a 22-hectare estate in the Côtes de Provence, situated between Pierrefeu and Cuers and not far from Château Gairoird. The Domaine's vineyards benefit from lying in a slight geographical depression which has a particular microclimate, encouraging the long and even ripening of the grapes. Grapes for the rosé, Grenache, Syrah and Cinsault, are cultivated on sandstone clay soils and harvested by hand, before being transported to a very modern, gravity-fed winery.

A Note on Sustainability

As a négociant, Gilardi is very keen to minimize its own environmental impact and to work with sustainably-minded growers. For example, on its bottling line, Gilardi has switched from a traditional sediment filtration system to a more efficient cross-flow filtration system and chooses eco-friendly dry goods such as Normacorc’s carbon neutral "Select Green" corks which are made from plant-based polymers from renewable resources and which are recyclable. Gilardi is expanding its collaboration with HVE Level 3 certified winemakers and currently, two of the wines it offers are organic.

Specifications

"Home of the Worlds Best Shiraz"

As luck would have it, Shiraz grapes love poor,  gravelly soil - just the kind of soil Hartenberg has in abundance on parts of the farm. The kind you need to produce world-beating Shiraz.

Tasting Notes 

Nose

Initially the nose shows an abundance of black fruits and sweet spice aromas, later opening up to a more savoury, umami character. 

Palate 

The Estate

On the slopes of Bottelary Hills bordering Stellenbosch, is a family estate where nature provides the perfect backdrop to grow, produce and share award-winning wines. Summer at Hartenberg brings picnics on the lawns followed by buoyant games of boule. Winter invites you to intimate fireside lunches and sumptuous reds, smoky charcuterie and olives, and sensorial cellar tours. Our Wetland Conservation Area, alongside the vineyards, makes for a beautiful setting for walks and shared family fun.

History

This was another excellent vintage for the growing of red wines in Stellenbosch, with hot, dry weather resulting in small and concentrated berries. Grapes were hand-picked and, after crushing, only 20% of the juice was drawn off for use in this wine. This juice was cold-soaked overnight, then two Rhone-sourced yeasts were inoculated. The oak component was made up of 100% French.

Once again, Nature has smiled upon us because the very same vineyards on Hartenberg with the perfect soils for Shiraz, also have the perfect weather for it.

All we have to do to make our award-winning Shiraz is harness what we already have, and stick it in a bottle. To be absolutely honest, it would be more difficult for us to produce a poor Shiraz on Hartenberg than a good one.

Accolades

‘Hartenberg's estate Shiraz is made with grapes from The Stork and Gravel Hill blocks that didn’t make it into the single-vineyard bottlings, so no wonder it's so impressive. Big and bold - what Carl Schultz calls a "lurker" - with iodine, cooked meat and spicy oak notes and plenty of grip. 2023-30.’ – Tim Atkin MW, SA Special Report 2021, 93/100

Specifications

Specifications

Tasting Notes 

Colour

Excellent colour and mid-density.

Nose

Being 60% Cabernet Sauvignon and 29% Shiraz it is more of the classic Aussie blend Cabernet/Shiraz. Lifted dark fruit and cedar notes on the nose. Riper dark fruit aromas than previously vintages, due to a warm year in McLaren Vale.

Palate

The vanillin oak background adds extra lift to the dark cherry/plum aromas, and finishes with a ripe tannin mouthfeel. Turkish delight and dark chocolate from the Shiraz component, makes this a very enjoyable Cricket Pitch blend.

About Brokenwood Wines

Founded in 1970 as a hobby venture by three Sydney-based solicitors - Tony Albert, John Beeston and Australian wine critic James Halliday - Brokenwood is perhaps best known for their Cricket Pitch label, which was first sourced from a 4-hectare block at the foothills of the Hunter Valley’s Brokenback Ranges. The block was originally earmarked as the local cricket ground before they decided to plant a vineyard instead.

Similarly, Brokenwood purchased their neighbouring block, which was intended to be the local cemetery, and instead planted Shiraz and Cabernet Sauvignon, becoming their critically acclaimed flagship wine, the Graveyard Vineyard Shiraz. Chief Winemaker and Managing Director Iain Riggs joined Brokenwood in 1982 and introduced new winery equipment and facilities specifically for premium white wine production.

Since 1983, white wine makes up a significant part of total production and their Semillon is widely recognized as one of the finest in the world. Iain has also been the driving force behind Brokenwood’s expansion into the McLaren Vale in South Australia, Beechworth in Victoria, Margaret River in Western Australia, and Orange in New South Wales. Despite their expansion, they have managed to remain fiercely committed to producing unique and highquality expressions of Australian terroir.

Specifications

Tasting Notes

Colour 

Deep violet-red.

Nose

The nose is very fruity with a predominance of black fruits such as blackberries and blueberries on the forefront followed by light notes of blackcurrants and violets.

Palate

The fruity intensity is present at all times and pairs with the very velvety, elegant palate to make this wine very easy to drink.

Production

The Syrah and Rousanne grapes were picked into bins, transported to the winery and immediately chilled. The reception process begins with a double selection system on conveyor belts both before and after being destemmed. The grapes are then crushed and deposited into stainless steel tanks, where they undergo a 3-day cold maceration at 6º–8ºC. The temperature was then raised for the alcoholic fermentation with native yeasts at temperatures controlled to 24º–27ºC with a pump over program managed according to enological criteria. The new wine remained on its skins for an additional 6–7-day post-fermentation maceration and a total vinification of approximately 20 days. Malolactic fermentation took placed naturally in stainless steel tanks, where the wine was aged for 12 months. The wine was the stabilized naturally without treatments. It was filtered with a 1-micron cartridge filter prior to bottling. The wine is aged for 5 months in stainless steel tanks.

Producers

Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.

Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.

Awards 

Specifications

"Home of the Worlds Best Shiraz"

The most sold wine in the Hartenberg portfolio, now celebrating 26 vintages. At a previous Classic Wine Trophy competition ten Gold medals were awarded by the French judges to the 385 red wines. Most estates entered their flagship wines. Due to Hartenbergs' uncompromising approach to standards they felt comfortable entering the pocket-friendly Cabernet Sauvignon Shiraz. The wine won Gold.

Tasting Notes 

Colour

Vibrant red in colour.

Nose

An alluring blend of wild herbs and spices on the nose with hints of freshly picked dark fruits and berries on the palate, ending in a savoury finish. 

Palate 

Ripe, soft tannins balance well with the lingering finish.

The Estate

On the slopes of Bottelary Hills bordering Stellenbosch, is a family estate where nature provides the perfect backdrop to grow, produce and share award-winning wines. Summer at Hartenberg brings picnics on the lawns followed by buoyant games of boule. Winter invites you to intimate fireside lunches and sumptuous reds, smoky charcuterie and olives, and sensorial cellar tours. Our Wetland Conservation Area, alongside the vineyards, makes for a beautiful setting for walks and shared family fun.

Accolades

Germans were the first free immigrants into Australia in the 1850s onwards. They planted Shiraz in Barossa. Germans also invented letterpress in the 1500s. The suspicion around the “magick” of a printing press coupled with the inky hands of the printers meant that the art became known as the Black Craft. The wine is an homage to both the German influence of the oldest wine-making in Australia, as well as the letterpress.

Tasting Notes 

A compelling, dark and rich chocolately beast. A classic Barossa Shiraz with intense savoury flavours of thick blackberry compote, black pepper and typical iron-rich beefy flavours. Not a hint of jam here, no sweetness, this is serious Shiraz for grown-ups with balanced acidity, a touch of cocao powder in the finish and tremendous length.

Production Method

This Shiraz is sourced from the finest available vineyard sites across the premium Northern Barossa Valley including for the most part Greenock, Western Ridge and Ebenezer. Aged 11 months in a variety of oaks, all American and French, new and old, around 35% new. All oaks were AP John, Barossa coopered. As usual withSmalltown, it was fermented in open fermenters. They don’t set the blades too close together during crushing so a fair bit of whole berry in the ferment which gives the wine generous fruit and soft tannins.

Specifications

Proper, traditional Châteauneuf-du-Pape

Tasting Notes

Nose

This is a traditional Châteauneuf-du-Pape, with ripe black fruit aromas balanced by lightly herbal, oaky notes.

Palate

The palate is generous with dark plum and blackberry characters, and plump textured tannins balancing the significant 15% alcohol, which is expertly managed and integrated.

Production Method

The soils of the vineyard are made up of clay and chalk covered with a layer of the classic large peebles ('galets') found in this area, which naturally keep yields low. The vines are over 60 years old and situated near the plateau de Carbières (close to Château Montredon). Harvesting is by hand, with selective sorting of the grapes. The grapes undergo a traditional long 'cuvaison' at quite high temperature and with extended maceration on the skins, 21-24 days to extract plenty of colour, fruit and tannins. This is followed by ageing for between 14-18 months in 'foudres' (large oak barrels), 70% vats, 30% Burgundian pieces and casks.

Producer

Domaine Chante Cigale is located within the village of Châteauneuf-du-Pape and has been owned by the Sabon Favier family for several generations. Consisting of 41 hectares, the Domaine benefits from old vines, some of which are veritably ancient at over 100 years old. Alexandre Favier took over from his father, Christian, and is part of a new wave of producers in Châteauneuf-du-Pape, combining modern technical expertise with time-honoured winemaking practices.

Alexandre is lauded by notable journalists including Steve Danzier and Jancis Robinson for his deftly-made and reasonably-priced wines. Domaine Chante Cigale has also built a reputation for specialising in white wines, of which they produce more than any other estate in the appellation.

A note on Sustainability

As you might expect from someone born and raised on an estate named after singing cicadas, Alexandre Favier keenly promotes the biodiversity of his vineyards. He is very conscious of his role as guardian of his land for future generations and Chante Cigale is currently in conversion to full organic status.

Specifications

Glaetzer Wallace takes on the traditional Barossa Valley blend of Shiraz and Grenache in a modern way. 

Tasting Notes

Colour

Vibrant purple with bright red hues.

Nose

Wild cherries with a hint of blueberry and rose petal.

Palate

Upfront red berry fruit, midpalate richness and brightness from the Grenache. Finishes fresh and long.

Glaetzer Wallace takes on the traditional Barossa Valley blend of Shiraz and Grenache in a modern way. The Shiraz brings backbone, flesh and body to the wine with the Grenache adding a soft, vibrant juiciness. 

Vineyards

Exceptional old vine fruit was sourced from the famed Ebenezer sub district at the northern tip of the Barossa Valley. Vine age 50—80 year old Shiraz and 50—100 year old Grenache. Yield 3.5 tonnes per hectare.

Vintage Conditions

A wet winter and spring coupled with cooler than average spring temperatures resulted in slower yet balanced canopy development and healthy flowering and fruit set. A mild summer with regular rainfall events followed allowing the fruit to be in no rush to mature, perfect for consistent ripening. Harvest commenced a few weeks later than recent years. The 2017 wines are of excellent quality exhibiting purity and lift with firm tannins and exceptional length.

Vinification

Old vine Barossa Grenache has a liveliness and structure that does not benefit from oak maturation—oak contact was thus minimised for the Grenache component to preserve the purity and animation of the fruit. The Shiraz was matured for 16 months in 2—3 year old oak hogshead barrels (80% French / 20% American).

About Glaetzer

This family-owned boutique winery was founded in 1995 and dedicates itself to the production of super-premium, sitespecific red wine made in small volumes. Originally from Germany, the Glaetzer family settled in Australia in the late 19th century and were some of the earliest recorded viticulturalists in the Barossa Valley and Clare Valley. Today the winery is run by internationally acclaimed winemaker Ben Glaetzer, who is responsible for driving the brand’s considerable loyal following. Ben sources all their fruit from the northern sub-region of the Barossa, Ebenezer, which is known for its ancient dry-grown vineyards. Glaetzer’s most exceptional fruit is sourced from 80-110 year-old, nongrafted bush vines. In the cellar, Ben believes in minimal intervention and treating musts as gently as possible.

Though only limited Glaetzer wines are produced every year, the winery is known for producing wines that are unique and intense. 

2018 Wallace from Glaetzer Wines on Vimeo.

Specifications

Directors’ Cut is Heartland’s most powerful expression of Langhorne Creek’s classic varietals. Only the best fruit makes the “cut”.

Tasting Notes

In appearance, an opaque mulberry core softens to a thin crimson rim. The nose is blackberry jam with complimentary aromas reminiscent of a Turkish spice bazaar. The palate offers purple fruit with hints of refreshing rosewater and rich aniseed. The finish is long and refreshing.

Vinification

The grapes are selected from some of the best Shiraz vineyards in the region. These vineyards are chosen for the consistent intensity and texture of the fruit. The strictest pruning techniques are used. The fruit for Directors’ Cut Shiraz was harvested at night and then crushed to small open top stainless-steel fermenters. After 24 hours of skin contact fermentation was commenced with our Rhône isolate yeast. Following 10 days of cool fermentation on skins and pumped over 3 times daily, the wine was transferred to French and American oak hogsheads for 12-14 months maturation. In the 2019 vintage we have limited ourselves to 40% new oak to ensure the fruit remained the focus.

Vintage

Ben reckons this might be the finest vintage he has ever seen from Langhorne Creek. Only time will tell. Harvest was more generous than the previous few years, with above average quantity and quality. Total degree days were up from the last three years, with wonderful ripeness levels recorded leading to amazing fruit intensity. This may supersede the 2012 vintage for overall quality and has led to a very happy winemaker. 

Information on Heartland Wines

Heartland Wines is a joint venture from industry veterans and lifelong mates Ben Glaetzer (of Glaetzer Wines fame) and Nick Keukenmeester in Langhorne Creek, South Australia. From its inception in 1999, Heartland’s ethos has been to create wines of balance, texture and a distinctive Australian identity, with a focus on Cabernet Sauvignon and Shiraz. Langhorne Creek’s exceptional terroir is the soul of Heartland. One of Australia’s oldest viticultural regions, the area is unique in South Australia due to its cool maritime climate and significant diurnal range. The resulting long growing season, along with ancient alluvial soils, makes it particularly suited to Cabernet Sauvignon. Many local growers have been cultivating the variety for generations, which explains the prevalence of old vines; Langhorne Creek boasts the oldest Cabernet Sauvignon vines in the world. In addition to purchasing old-vine Cabernet Sauvignon and Shiraz from the region’s top growers, Heartland has also experimented successfully with plantings of Dolcetto and Lagrein, which make up a few of their unique blends. Sustainability is the cornerstone of Heartland’s approach to viticulture: they encourage plantings of indigenous trees, grasses and bushes, practice rational water management, and eschew chemical treatments in the vineyards. They even have a herd of goats to keep the weeds down. Heartland’s wines are made at Ben Glaetzer’s Barossa Vintners winery in Tanunda, Barossa. Completed in 1995, Barossa Vintners is a purpose-built, pioneering solar-powered and gravityfed winery. Here Ben Glaetzer takes his characteristic minimum-intervention approach, with gentle handling and long, cool fermentations to guarantee freshness, elegance and drinkability in the wines. The whole range truly reflects the terroir of the region and demonstrates the stylistic differences that can be achieved in this beautiful area of Australia

Accolades

Specifications

Typical medium-bodied Hunter Valley Shiraz from a great year that will reward for many years.

Tasting Notes 

Colour

Superb colour with dark red and purple hues.

Nose

Lifted aromas of red fruit and ginger spice. While there is some oak, it is very much in the background.

Palate

Soft entry on the palate, fine tannins and perfect acid carry through to the finish. A typical medium-bodied Hunter Valley Shiraz that will give drinking pleasure now and over the long term.

About Brokenwood Wines

Founded in 1970 as a hobby venture by three Sydney-based solicitors - Tony Albert, John Beeston and Australian wine critic James Halliday - Brokenwood is perhaps best known for their Cricket Pitch label, which was first sourced from a 4-hectare block at the foothills of the Hunter Valley’s Brokenback Ranges. The block was originally earmarked as the local cricket ground before they decided to plant a vineyard instead.

Similarly, Brokenwood purchased their neighbouring block, which was intended to be the local cemetery, and instead planted Shiraz and Cabernet Sauvignon, becoming their critically acclaimed flagship wine, the Graveyard Vineyard Shiraz. Chief Winemaker and Managing Director Iain Riggs joined Brokenwood in 1982 and introduced new winery equipment and facilities specifically for premium white wine production.

Since 1983, white wine makes up a significant part of total production and their Semillon is widely recognized as one of the finest in the world. Iain has also been the driving force behind Brokenwood’s expansion into the McLaren Vale in South Australia, Beechworth in Victoria, Margaret River in Western Australia, and Orange in New South Wales. Despite their expansion, they have managed to remain fiercely committed to producing unique and high quality expressions of Australian terroir.

Specifications

Amon-Ra Shiraz is an iconic wine that epitomises Ben Glaetzer’s passion to create wines that are full flavoured, multi layered and intense but still elegant, stylish and finely balanced.

Tasting Notes

In Egyptian mythology, Amon-Ra is considered to be the king of all gods. The temple of Amon-Ra was believed to be the first temple to ever plant a monoculture vineyard to produce wine for the citizens of the temple.

The eye on front of the label is the all-seeing eye of Horus or wedjat ("whole one") - a powerful Egyptian symbol of protection. It is represented as a figure with six parts, corresponding to what Egyptians regarded as the six senses; touch, taste, hearing, sight, smell and thought.

Ben created Amon-Ra Shiraz to appeal to all these six senses.

Colour

Deep purple in youth, will evolve to a lovely dark red hue with maturation.

Nose

Blood plum showing hints of dark cherries and dried garden herbs.

Palate

Rich and mouthcoating yet with the balance, finesse and elegance that epitomises Amon-Ra. An earthy spice complements the brooding dark fruit flavours.

Vineyards

Exceptional old vine fruit was sourced from the famed Ebenezer sub district at the northern tip of the Barossa Valley. Vine age 50—130 years old. Yield 2 tonnes per hectare.

About Glaetzer

This family-owned boutique winery was founded in 1995 and dedicates itself to the production of super-premium, site-specific red wine made in small volumes. Originally from Germany, the Glaetzer family settled in Australia in the late 19th century and were some of the earliest recorded viticulturalists in the Barossa Valley and Clare Valley.

Today the winery is run by internationally acclaimed winemaker Ben Glaetzer, who is responsible for driving the brand’s considerable loyal following. Ben sources all their fruit from the northern sub-region of the Barossa, Ebenezer, which is known for its ancient dry-grown vineyards. Glaetzer’s most exceptional fruit is sourced from 80 - 110-year-old, nongrafted bush vines. In the cellar, Ben believes in minimal intervention and treating musts as gently as possible. 

Though only limited Glaetzer wines are produced every year, the winery is known for producing wines that are unique and intense.

Reviews

"The 2019 Amon-Ra Shiraz is 100% Shiraz and 100% from the 2019 vintage, as Ben Glaetzer felt it – unlike many previous vintages – didn’t need to be freshened with a small proportion of younger wine. From old vines in the Ebenezer district of the northern Barossa Valley, it offers classic notes of blackberries and spice, framed by hints of cedar and vanilla (it’s aged in 100% new oak hogsheads, mostly French). It’s full-bodied yet crisp, supple but tight and really long. Offering lovely dark fruit, hints of espresso and black olive, it finishes mouthwatering and firm. Give it some time in the cellar and drink it from 2025 – 2040." 96+ points, Joe Czerwinski, Wine Advocate 

Specifications

 Icon's of Barossa

Glaetzer Bishop is a true expression of Barossa Shiraz that is elegantly structured with a long finish.

Tasting Notes

Colour

Deep inky red with purple hues. 

Palate

An explosion of brooding dark tones with bright cassis and coffee bean
hints. Subtle richness with flavours of dark plum and blackberry intermingled with dark chocolate and dried spice. Generous yet restrained tannin provides exceptional palate length and persistence

Background

Bishop is the family name of Colin's wife' Judith. Fittingly the sign of Venus, a symbol which has come to represent women and feminine energy, is the centrepiece of the Bishop label. In mythology, the symbol meant the Roman goddess Venus or her Greek equivalent Aphrodite. But the sign has also been linked back to ancient Egypt – a nod to Bishop’s link to Amon-Ra and Anaperenna.

About Glaetzer

This family-owned boutique winery was founded in 1995 and dedicates itself to the production of super-premium, site specific red wine made in small volumes. Originally from Germany, the Glaetzer family settled in Australia in the late 19th century and were some of the earliest recorded viticulturalists in the Barossa Valley and Clare Valley. Today the winery is run by internationally acclaimed winemaker Ben Glaetzer, who is responsible for driving the brand’s considerable loyal following. Ben sources all their fruit from the northern sub-region of the Barossa, Ebenezer, which is known for its ancient dry-grown vineyards. Glaetzer’s most exceptional fruit is sourced from 80-110 year-old, nongrafted bush vines. In the cellar, Ben believes in minimal intervention and treating musts as gently as possible.

Though only limited Glaetzer wines are produced every year, the winery is known for producing wines that are unique and intense.

2019 Bishop from Glaetzer Wines on Vimeo.

Review

"The 2019 Bishop Shiraz is all Shiraz and all from the Ebenezer district of the northern Barossa Valley. Aged almost exclusively in second, third and fourth use oak (mostly French), it features slight herbal overtones to the black cherry and black olive notes. It’s medium to full-bodied on the palate, supple, generous and reasonably concentrated, folding in hints of peppery spice and mocha shadings on the velvety, mouthwatering finish." 91 points, Joe Czerwinski, Wine Advocate

Alan's Personal Tasting Notes

"This is a real delight - loads of dense fruits with spice, herbs and vanillin in support. Super smooth tannins give it great complexity, structure and length. A real triumph Barossan beauty. Well worth double the retail price!" January 2023

Specifications

A Southern Rhone styled red - juicy & bursting with flavour that finishes with a very moreish, lingering aftertaste.

Tasting Notes 

Nose

Cherry, raspberry, perfumed fruit notes with subtle pepper and spice on the nose.

Palate 

The elegant palate reveals dark choc and supple, cedary notes, underpinned by vanilla oak flavours. Incredibly soft on palate entry. 

History

The Megan is a tribute to Megan Mackenzie, wife of Ken "Stork" Mackenzie whose family still owns Hartenberg Wine Estate. Megan met Ken whilst still at school and once time passed, they got married and so started a twenty-four year love story. Initially assisting in the family business, but also a celebrated harpist, Megan sowed the early seeds for the decision to later buy Hartenberg Wine Estate, whilst on their honeymoon vacation to the Cape in 1952. Megan sadly passed away in the prime of her life and Ken never remarried. 

The Estate

On the slopes of Bottelary Hills bordering Stellenbosch, is a family estate where nature provides the perfect backdrop to grow, produce and share award-winning wines. Summer at Hartenberg brings picnics on the lawns followed by buoyant games of boule. Winter invites you to intimate fireside lunches and sumptuous reds, smoky charcuterie and olives, and sensorial cellar tours. Our Wetland Conservation Area, alongside the vineyards, makes for a beautiful setting for walks and shared family fun.

Tasting Notes 

Colour

The wine has an attractive deep red hue. 

Nose

The nose leads with appealing spicy aromas –  white pepper supported by notes of both red and black berries, some violets and a hint of fynbos. 

Palate

Dark fruits follow through onto the palate with an appealing juicy entrance supported by savoury white pepper notes, a touch of salinity and rounded off with fine subtle tannins.  A wonderful example of high altitude Syrah.  A wine, whilst still youthful, displays the finesse we expect from cool climate, high altitude wines yet shows enormous maturation potential should you be patient enough to cellar the wine. 

Background

Seizing the opportunity when it presented itself has culminated in this remarkable wine.

This is the second vintage of the Off the Record Syrah, produced from a small parcel of Shiraz grapes, sourced from a truly unique site.  This vineyard, situated on the Ceres Plateau, is planted in fertile Bokkeveld shale soils at an astounding altitude of 1000 meters above sea level.  Not many vineyards in South Africa can boast that they are covered in snow over the winter months.

Only 1 540 bottles were produced from the 2021 release.

Vinification

This wine was 100% whole-bunch fermented in two small batches before being pressed and undergoing maturation in 4th fill barrels for a period of 10 months. No commercial yeasts, enzymes or fining agents were used in the production of this wine. The wine received a light filtering prior to bottling.

Accolades

• 95 Points | Tim Aitken

• One of those serendipitous discoveries that puts a smile on your face for the rest of the day, this is a remarkable new release from Bobby Wallace that rates among the best Syrahs in South Africa. Showing the freshness and perfume of its high altitude terroir on the Ceres Plateau, it’s graceful and refined, with rose petal and fynbos aromas, undertones of fennel and blood and a juicy, refined, silky, red-fruited palate. An awesome début. 2023-29. Tim Atkin 2022 SA Report

Specifications

"Home of the Worlds Best Shiraz"

'This shows depth and power. The stewed black fruits and blueberry crumble flavours show brilliantly with nothing stopping it from delivering pleasure. Sublime and evolving.' – Decanter World Wine Awards, 96/100 (Gold)

Nose

The Stork shows a complex bouquet of ripe black cherries, violets, sweet spice and sandalwood.

Palate

The palate is richly textured and well rounded with a continuation of the sweet spice note from the nose ending in plush and fine tannins.

History

The Stork Shiraz honours the late Ken Mackenzie, pilot, businessman, farmer and benefactor.  Stork was Ken’s Second World War nickname (as he was tall with long thin legs and a Spitfire pilot) and Shiraz was his preferred red wine.

This limited volume wine represents a vineyard selection of Shiraz from a specific site that is planted solely on clay–rich "terra rossa" type soils. The vineyard ripens a full month later than our Gravel Hill Shiraz site.

Shiraz is the cultivar that has made Hartenberg famous, and The Stork will ensure this reputation continues.

Accolades

'The Stork comes from deep, red clay soils and always has a slightly ferrous, dried blood character to it. Perfumed and concentrated, with blackberry, plum and tangerine fruit, lots of minerality and the structure to age in bottle. Drink 2024-32.' – Tim Atkin MW, SA Special Report 2021, 94/100

'Shiraz off deep, clay-rich loam soil, reflected in plush mulberry & plum fruit which absorbs 20 months in 90% new oak & coats firm tannin structure. 2017’s savoury, clove & white pepper will add complexity for many years. Also in 1.5L, as red siblings.' – Platter's Guide, 4.5* (93/100)

'The 2017 The Stork has a concentrated nose of blackberry, iodine and wild heather scents, revealing more red fruit with aeration while retaining admirable delineation. The smooth palate is medium-bodied with supple tannins, fine acidity and a hint of melted tar toward the finish. Quite bold, but a well-crafted Stellenbosch wine. Drink 2022-2034.' – Neal Martin, Vinous, 91/100 (Nov 2021)

At the highest point of our Roblería vineyard in the Apalta Valley, a meeting between John Duval and Felipe Tosso gave birth to a unique blend of Carménère and Syrah. Two visions, just one spirit. In a process that delivers the best of each element.

Tasting Notes

Colour

Aroma

The nose reveals black fruit, such as blackberries, intermingled with gentle spices, such as black pepper, damp earth, notes of native forest and a hint of graphite and soft spices.

Palate

This wine has a firm structure and silky tannins. Its black fruit and spicy flavors, together with medium to high acidity lend it balance in the mouth and persistence in the finish.

Fermentation

The grapes first underwent a low-temperature pre-fermentative maceration to bring out the maximum colour and aromas. Then the must was fermented in small stainless steel tanks and open tanks. The management of the tannins in this wine is very important.

Aging

The wine was aged for 22 months in 300-litre ultra-fine French oak barrels, 40% of them new and the rest second and third use. Then is was bottle aged for at least 14 months. 

Producer

Tosso’s winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval (ex Penfolds) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.

Specifications

A great wine with character, elegant and typical, honouring the historic grape variety and king of the southern Rhône Valley: Grenache Noir.

Tasting Notes 

Outstanding. Complex. Moreish. We could go on, but we shouldn’t need to - try it for yourself.

Tasting Notes 

Nose

Red fruit burst out of the glass – raspberry, dark cherry and redcurrant – before red pepper, star anise, rose petal and violets join the fray. 

Palate

Mouth-watering acidity and rounded tannins complete the picture on the palate. Outstanding.

Winery

Oldenburg; a hot topic from a cool climate. Anyone who knows anything about South African wine should have Oldenburg fully on their radar – they are producing outrageously good wine and have, very arguably, the most beautiful tasting room to visit in the Cape. Oldenburg, situated in the Banghoek Valley of Stellenbosch, has one of the coolest microclimates in the region. A combination of a mountain amphitheatre, high altitude and cooling winds result in growing conditions about 5 degrees cooler than the rest of Stellenbosch.

The Rondekop Series wines represent a small selection of the best barrels – either single cultivar or a blend – from our iconic Rondekop hill. We believe there are 8 Natural Elements which uniquely impact our vineyards, creating quintessential wine producing conditions. At the centre of it all is our perfectly round hill, Rondekop: the 8th natural element.

Several stone axes have been found on Rondekop itself. These stone axes are from an early Stone Age, estimated to be at least 100,000 years old. Knowing that early humans lived and hunted on Rondekop adds to the mystical nature of our valley. In this special place, we planted our Syrah vineyard blocks.

Vintage Conditions

Moderate weather throughout the 2021 season, and specifically during harvest time, resulted in grapes ripening slower, while developing exceptional colour and flavour. Harvesting began roughly two weeks later than usual due to unusually cool weather conditions throughout the season, which persisted through to harvest. Notably, water resources were also replenished following the recent drought, which contributed to fantastic vine growth, bunch numbers and exceptional berry sizes at Oldenburg Vineyards.

Winemaking & Maturation

Grapes were harvested from a single high-altitude vineyard on Rondekop. The grapes were hand-picked in lugboxes and stored in a coolroom overnight. 10% of grapes were whole bunch fermented and 90% were fermented as whole berries. The whole clusters were footstomped and naturally fermented. 1-3 soft punch downs were done per day and the wine was racked 3 times during fermentation. The wine was aged for 18 months in a combination of a 2500L Austrian foudre as well as 300L and 500L French oak barrels.

Accolades

• 94pts | Platter's

Specifications

Baleia is Portuguese for whale and the striking labels are inspired by St Sebastian Bay, the Whale Nursery of South Africa.

Discover a place of whales and wonder, where wines are born from rocky limestone soil in a remote and unspoilt corner of the Cape South Coast.

Here vines overcome fierce elements to create fruit with singular character and depth of flavour. Beyond evocative wine, Baleia is also about finding harmony between self, others and nature in pursuit of life's perfect equilibrium. 

Tasting Notes 

Wine from Rock – Made from Tempranillo and Syrah grapes grown in pure limestone soils, that are so hard and rocky that the vine struggles to grow and thus yields a small, concentrated crop. We respect the fruit by making use of amphorae and large wooden foudres in the cellar, which highlights the unique minerality and makes for a tantalizing wine bursting with character.

This rich and full-bodied wine has aromas of blackberry and plum, with a hint of spice. The palate is well-balanced with soft tannins and a long, lingering finish.

Winemaking Philosophy

Wines are made in the vineyard and it is our responsibility in the cellar to trust the work that has been done all year and the terroir in which the wines are grown. We respect the fruit and play our hand very lightly in the cellar so has to ensure that the wines reflect a true sense of place. 

Vineyard Philosophy

Baleia believes that living soils = strong roots = healthy vines = perfectly ripened fruit. We believe that through science and meticulous farming with attention to detail, we can produce grapes that truly reflect the terroir in which they are grown. 

Vintage Notes

2021 was characterised as a temperate vintage with a dry growing season, resulting in lovely dark fruit flavours. The cool 2019 winter and a year of relatively low stress produced a softer fruit profile which elevates the mineral character in the wines.   

250 million years ago, there was only one continent, one ocean, one valley. This is Pangea. The experience, philosophy and creativity of two winemakers -John Duval and Felipe Tosso- joined forces to make an exceptional Syrah.

Tasting Notes

Colour

Purple-red 

Aroma

Pangea is a well-rounded, distinguished wine with an intense, dark color. It has delicious, complex aromas which come through in the mouth with soft notes of red and blueberries, harmoniously intermingled with spices like black pepper, dark chocolate and subtle notes of vanilla and caramel.

Palate

This wine has an exceptional combination of concentration, flavors and aromas. Pangea is in essence a Syrah from the Apalta Valley that faithfully expresses its terroir of granitic soils with high quartz content, properties that are reflected in every glass. This is a well-structured wine with plenty of acidity and ripe, firm tannins. 

Fermentation

The grapes first underwent a pre-fermentative low-temperature maceration for 5-7 days to bring out the maximum colour and aromas. Then the grapes were fermented in small 3-5-tonne stainless steel tanks and open 1-2-tonne vats. The fermentation took place at between 22°C and 26°C. Next came a post-fermentative maceration for at least 15 days. The malolactic fermentation took place in barrels with native yeast, to lend greater complexity to the win.

Aging

This wine had extended ageing, maturing for 22 months in extra-fine French oak barrels - half in new barrels and the other half in second-use. Each component of the wine was kept separate until the blend was made 2 weeks prior to bottling. The wine was then bottle-aged for at least 18 months. Pangea is neither clarified nor filtered, so over time sediment may appear.

Producer

Tosso’s winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval (ex Penfolds) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.

Alan's Tasting Notes

"Not at all like a 2015 Penfolds Shiraz would taste like! Attractive, ripe, upfront black fruit aromas and flavours, very soft, smooth, with no tannins whatsoever.

Lots of power and complexity in the background and excellently balanced. Not sure how long it will last but it’s absolutely delicious at the moment! Will definitely try another bottle in a couple of years to see how it’s developing." August 2021

Specifications

Tasting Notes 

Appealing plum-, black fruit- and spice aromas with a soft smoky nuance. Bright, juicy entry to the mouth with the same black fruit, plum and spice flavours apparent. The subtle brush of smoke is also discernible. Easy drinking and soft-textured, the wine is medium-bodied and eminently quaffable.

In the Vineyard 

The Shiraz grapes were harvested by hand at 24,5 Balling.

In the Cellar

After de-stemming and crushing, the wine is transferred into 10 000L French oak tanks and 10 000L stainless steel tanks. Fermentation on the skins takes place at 26°C for about 15 days. The wine is drained from the skins and the skins pressed. The free-run and press-wine are aged separately and blended after 8 months. Maturation takes place in tanks with tight-grain French oak staves and 3rd-fill barrels for about 10 months.

History

Anthonij Rupert Wyne was founded on the farm, L`Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was eventually taken over by his brother Johann Rupert in 2003 and the brand named after him. It was Johann Rupert who constructed a state-of-the-art winemaking facility, catapulting the farm into a prestigious wine estate and the beginnings of what is now a sprawling enterprise.

The focus is on terroir specific wines and therefore it would seem obvious that the brand is made up of an impressive portfolio of farms representing the best in grape producing locations. The portfolio is made up of L`Ormarins situated in Franschhoek, Rooderust in Darling, Riebeeksrivier in the Swartland and Altima in isolated Elandskloof. Individually each site offers optimum varietal specific growing conditions, allowing Anthonij Rupert Wyne to adhere to the requirements of their different brands.

Specifications

Specifications

Tasting Notes 

The 2018 Aidan is a character of serious substance. A dry vintage has sculpted a wine with incredible structure, boasting flavours that lean towards the darker spectrum of fruit. This blend is predominantly Shiraz, Petit Verdot and Cabernet Sauvignon, with some Malbec and Merlot used as well.

Nose

At first, aromas of blackcurrant and blackberries fill the nose, until a necessary swirl allows for spices such as star anise, five spice and mace to enter the conversation.

Palate

Olive tapenade and fresh leather hint in the distance, beautifully balanced by a serious salinity that pins this offering to its maritime environment, where the vines grow on steep slopes circled by the cold Atlantic Ocean. 

The Year by Winemaker Megan van der Merwe

"The 2018 vintage will long be remembered for its coolness and low disease pressure. It will also be remembered as the first real vintage to feel the effects of the famous Cape Drought that started in 2015 and worsened towards 2018. Our yields were down by 10%, but with our buffering cool climate conditions, the quality of the vintage was superlative."

Winery

Some two decades ago, raging wildfires swept through an area of forest high up on Constantia Nek, leaving the slopes scorched and bare. When the fire had subsided, what was left was a brilliant and unique spot for planting a vineyard; 350 metres above sea level, with cooling ocean breezes and steep sun-bathed hills and so, like a phoenix, Beau Constantia rose from the ashes.

Sensing opportunity, Pierre and Cecily Du Preez acquired the 22-hectare property in 2002. With thorough soil analysis guiding their efforts, the inaugural vineyards were planted in 2003 under the careful guidance of farm manager, Japie Bronn.

The journey to establish vineyards on these challenging slopes demanded patience and unwavering commitment. Today, Beau Constantia proudly boasts 11.47 hectares under vine, a testament to the perseverance and dedication of all involved. Within these vineyards thrive a diverse range of varietals, including Viognier, Sauvignon Blanc, Semillon, Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Shiraz, and Petit Verdot, each meticulously nurtured to capture the unique essence of this extraordinary landscape.

This boutique wine farm with just over 11 hectares under vine has utterly spectacular views over the peninsula. Megan van der Merwe is the Head Winemaker, having taken over from Justin Van Wyk in 2021, after serving as Assistant Winemaker during his successful tenure. Megan believes in 'farming to perfection - just don't stuff it up in the cellar!'. This very talented winemaker is certainly one to watch.

Each of their releases is a tribute to a member of the family.

Accolades & Awards

• 94pts | IWSC 2021

Attractively spicy with aromas of oak and flora combining with fresh red fruit on the nose. Nicely concentrated with sweet spices interlacing the well-balanced, juicy palate.

• 90pts | Tim Atkin

Specifications

What strikes us is the beautiful lifted floral notes and a lovely punchy mouthful of fruit and earth on the palate. Bright and vibrant in colour, with aromas of raspberries , violets and nutmeg. The palate is silky with great balance and a fine structure. A wine styled for approachability.

Vinification

From a mix of French clones the Syrah was handled similarily to the Wildflower Organic Pinot Noir with a cold soak and hot ferment.

Viticulture

Our Maraekakaho Vineyard is planted on an ancient river terrace that was formed by the Ngaruroro River which now flows around 60 meters below the vineyard. With its headwaters in the Kaweka Ranges to the west of Hawkes Bay, the river has created the landscapes through glacial melts, floods and droughts over the last few hundred thousand years. The old terraces that remain are made up of greywacke (a compressed sandstone) boulders and gravels from the ranges, and a topsoil borne of windblown loess, volcanic ash and humus created by ancient forests and vegetation.

The arrival of the New Year brought with it the long, hot, sunny summer days with moderate-cool nights for perfect ripening conditions, whilst preserving fresh acidity. Superb harvest climatic conditions provided the luxury of optimal picking decisions not hurried by the threat of rain. The result is an outstanding year for our Hawke’s Bay wines. Yields are slightly down, but with exceptional quality across all varieties. Full flavour and tannin ripeness in reds, with moderate alcohol levels. Acid retention and exciting flavour spectrums in whites.

Specifications

Armador is the Spanish word for “ship owner” and is the name of  the original line of wines, launched in 1999.

Tasting Notes

Alluring purplish-red in colour with aromas of dark fruits and liquorice as well as hints of spice notes such as black pepper and cloves. The palate is long and refreshing with ripe fruit flavours and soft tannins.

Production

The quest of Odfjell is to make wines that are a true expression of the terroir of our vineyards. Their low yield vineyards are handled with individual care, where they handpick the grapes bringing the fruit to the cellar as intact as possible. They began planting vineyards on the estate over 15 years ago, selecting only red varieties. Today they have 85 hectares of Cabernet Sauvignon, Merlot, aromas of cherries, figs, violets and white fruit aromas such as apricots and pears. Carménère, Syrah, Cabernet Franc and Malbec planted in Maipo. They have also acquired vineyards in Cauquenes and Curico with old vines of Carignan and Malbec where we practice organic farming. Odfjell is committed to be a leader in progressive vineyard management, dedicated to elevate the image and practice of viticulture in Chile. The aim of this work is to produce the best possible wines in the vineyards, together with a long-term commitment to sustainable agriculture and "green" winemaking practices.

The grapes were picked and the bunches were destemmed but not crushed. The whole berries then underwent a cold maceration at 14ºC for four to six days prior to fermentation in 40,000-liter tanks using selected and native yeasts, followed by a 10-day post-fermentation maceration at 25ºC. Malolactic fermentation took place spontaneously in tanks.

Producer

One of the best boutique organic wineries in Chile, Odfjell Vineyards are committed to producing wines with elegance and poise, from their vineyards in the Maipo, Lontué and Maule valleys.

As one of the founding members of Chilean Organic Winegrowers, Odfjell’s certified organic, biodynamic and sustainable portfolio consists of superlative old vine Carignan, in addition to more traditional varieties and blends. Cover crops and beehives amongst the vineyards aid biodiversity, whilst small Fjord horses work the land. Established by Norwegian, Dan Odfjell, with winemaking now in the very capable hands of Francisca Palacios (who takes over from Arnaud Hereu after 25 years at the winery). The two worked together on vintages since 2019, and with Francisca’s meticulous approach, work with native yeasts and deft touch, the wines of Odfjell will no doubt continue to grow in terms of quality and reputation over the coming years

Specifications

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value! Freshness and Harmony are two words that can sum up this wine.

Tasting Notes 

Tasting Notes

Colour

Deep ruby ​​red color.

Nose

The nose is dominated by fresh black fruits (cherry, blackcurrant), with notes of undergrowth, delicately spicy, finishing with mineral notes.

Mouth

The palate is tense, with a dominant fruity (cherry) and a finish of sweet spices (licorice). 

Background

Specifications

Tasting Notes 

The Shiraz (Rhône Valley) lends a tight, fresh structure with aromatic and seasoned undertones. Petit Verdot (Bordeaux) contributes a rich berry character and the Sangiovese, in true Italian style, adds fruity flavours with flair on the palate. The result is a bold, charming, seductive and ultimately elegant wine.

Vineyards

Shiraz (Eikendal): 20 year old block planted at the top of the farm overlooking False Bay, planted in a north/south row direction, 3 333 Vines/ha, under irrigation. Petit Verdot (Eikendal): 12 year old block planted next to the Shiraz. Planted in a north/south row direction, 3 333 Vines/ha, under irrigation. Sangiovese: 19 year old block from a producer in Stellenbosch. Planted in a north/south row direction, 3 333 Vines/ha.

Vinification

All three cultivars are handpicked and cooled down. Only destemmed and not crushed. 10-15 day cold soaking before spontaneous fermentation. Shiraz: one pump over per day. Petit Verdot: two punch downs per day and Sangiovese: one walk through per day. After fermentation the wine is allowed to settle clean. Shiraz and Petit Verdot go into 500ℓ old Burgundian barrels and the Sangiovese will be blended into the previous vintage Charisma. All three cultivars are handpicked and cooled down.

Only destemmed and not crushed. 10-15 day cold soaking before spontaneous fermentation. Shiraz: one pump over per day. Petit Verdot: two punch downs per day and Sangiovese: one walk-through per day. After fermentation the wine is allowed to settle clean. Shiraz and Petit Verdot go into 500ℓ old Burgundian barrels and the Sangiovese will be blended into the previous vintage Charisma – meaning, for example, in Charisma 2018 the Shiraz and Petit Verdot are 2018 vintage but the Sangiovese is the 2019 vintage. The idea with this is to blend that beautiful freshness and Italian passion into the wine.

Accolades

92pts | Tim Atkin

"In its way, this is every bit as impressive as the Janina Chardonnay and could be viewed as its value-for-money twin. Made from the unusual trio of mostly Syrah with 17% Petit Verdot and 30% Sangiovese, it’s floral and refined with red cherry and raspberry fruit and filigree tannins. 2022-28"

Specifications

Tasting Notes

Malbec, Cabernet Sauvignon and Syrah are blended to create this complex and balanced wine of a deep violet color. In the nose, it has floral aromas – such as violet and rosehip – typical of the Malbec variety.  The Syrah contributes spicy notes, good volume in the mouth and silky tannins, whereas the Cabernet Sauvignon complements the blend with a great structure.

Vineyards

Doña Paula 1100 comes from 3 blocks in our Los Indios Vineyard, which is located in El Cepillo, San Carlos, Uco Valley, at 1,100 meters (3,610 feet) above sea level. The sandy loam soil here has great drainage; in some sectors, there are gravel and stone deposits of colluvial origin, always bound by a thick, 70 cm (27.5 in) deep layer of black caliche. Days are warm and nights cold; the average temperature variation is 16 °C (60.8°F), and the average annual rainfall reaches 300 mm (11.8 in).      The vines yield 7 to 9 tons per hectare. At Doña Paula, our vineyards have always been managed using sustainable agricultural practices.

Vinification

The harvest starts with Syrah in the first week of April, it continues with Malbec by mid-April, and it finishes with Cabernet Sauvignon at the end of the same month. The grapes are hand-picked and then they are destemmed gently, without breaking the berries. Each variety undergoes cold maceration separately, in stainless steel tanks, to extract the primary aromas. Once the alcoholic fermentation is complete, the blend is made, and the aging process is carried out in 20% new French oak barrels, for 16 months.

Awards

• 92 points in the Tim Atkin Argentina Report
• 92 points James Suckling

Specifications

A great intro to cool climate Syrah from the cool climate master Mac Forbes.

Tasting Notes

Colour

Vivid purple

Nose

Fresh fruit scent.

Palate

Very intense, bittersweet, with crunchy blackcurrant flavours. Pepper and spice on the finish. 

Is this a look-alike for Hermitage? Whatever, it’s very convincing. One of Matthew Jukes’ 100 best Australian Wines 2018/19. 

The Vintage

In 2017, the warmer conditions offered fruit ripeness with plenty of flavour from the fruit grown on his home block near Healesville. This Syrah is filled with spice and plenty of juicy fruit. It sits well and truly in the cool-climate style, however, there is no shortage of flavour. Lovers of the spicy side of Syrah will find plenty of joy here. Very high quality Yarra Syrah for a modest price.

Alan's Tasting Notes

Such a wolf in sheep’s clothing, iron fist in velvet glove kinda wine, very attractive, super smooth with lots of supple fruit and no real tannins or rough edges. But it’s complex and packs a real punch at the same time!! Stupendous from young Mac - maybe he should spend more time on Syrah/Shiraz!!

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

Tasting Notes

Penfolds RWT Shiraz presents an admirable alternative to the multi-regional sourcing and American oak maturation that are hallmarks of Grange, expressing instead, single-region Barossa Valley Shiraz matured only in French oak. The initials RWT stand for 'Red Winemaking Trial', the name given to the project internally when developmental work began in 1995. Naturally, now no longer a 'Trial'!

RWT Shiraz was launched in May 2000 with the 1997 vintage. Its style is opulent and fleshy, contrasting with Grange, which is more muscular and assertive. RWT is made from fruit primarily selected for its aromatic qualities and fine texture rather than sheer intensity or power of flavour. The result is a wine that helps to redefine Barossa Shiraz at the highest quality level.

"Now into its second decade of release, the 2007 vintage excels. It encapsulates what is now the RWT style... defined with its own personality and style territory." Peter Gago - Penfolds Chief Winemaker

Colour 

Dark Red

Nose

Opulent glaceed fruits - saturated blueberry and satsuma plum elude from a freshly mixed summer berry compote. Stylish cedary oak marries with mixed spices and an element of (Gorgonzola) blue-vein cheese. Aromatically decries Barossa, and Shiraz - but not separately, as per these words!

Palate

Firm, lively & vibrant. Cola and a flavour sensation not dissimilar to a generous longitudinal slice of Blackforest cake, replete with fruits. Tight, finely-grained harmonious oak and lacy, mouth-coating tannins induce a multidimensional 3D palate, tempered by crisp acidity. Awash with flavour, depth & extract. The essence of Barossa Valley Shiraz... oh, and balanced! Convincing ... and out of 2007!

Reviews

Specifications

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value!

Tasting Notes 

A Rhône Valley lovers’ Syrah. Spicy, full of red fruit and lightly oaked.

Tasting Notes 

Nose

A bouquet of red fruit – red cherries, rhubarb and cranberries – are interwoven with spicier notes of black pepper, lavender, parmesan shavings and grapefruit pith. 

Palate

Refreshingly light in alcohol with a delicate grip from the whole bunch and 25% new wood.

Winery

Oldenburg; a hot topic from a cool climate. Anyone who knows anything about South African wine should have Oldenburg fully on their radar – they are producing outrageously good wine and have, very arguably, the most beautiful tasting room to visit in the Cape. Oldenburg, situated in the Banghoek Valley of Stellenbosch, has one of the coolest microclimates in the region. A combination of a mountain amphitheatre, high altitude and cooling winds result in growing conditions about 5 degrees cooler than the rest of Stellenbosch.

Oldenburg aims to best reflect their remarkable terroir through the Oldenburg Vineyards (OV) range of wines – a range of single cultivar wines. There is minimal intervention in the vineyards and the wines are made in an uncompromising manner.

Vintage Conditions

While winter had a late start, it was characterised by good rainfall, leading to an even budbreak. A turbulent start to flowering season improved towards the onset of summer. Warmer weather in November contributed to even vineyard growth. A moderate January and February was followed by an initially hot February, while cool and wet conditions dominated from the end of February through March, creating challenging harvest conditions. Despite the wetter conditions, our microclimate allowed the grapes to achieve ideal ripeness.

Winemaking & Maturation

Hand harvested and hand sorted to ensure that only the best fruit makes its way into the bottle. Whole berry fermentation took place, using only natural yeasts, in two batches – the first batch was 30% whole bunch and the second was 100% whole bunch. Punch downs were used 1 – 3 times per day for optimal extraction. 14 months of maturation, in 300L and 500L French oak (25% new), followed by fermentation. The wine was bottled unfiltered and unfined.

Accolades

• 92pts | Platter's

Specifications

Drink this slightly chilled for a super Summer red.

Tasting Notes

Mac Forbes loves to tinker with new blends in his EB ('experimental batch') range: 2016 was Nebbiolo/Pinot, 2017 Pinot/Syrah.

This meeting of varieties was made famous in the Hunter Valley where some of the country's greatest wines were made half a century ago. Mac brings the blend to the Yarra with great results. The richness and spiciness of the Syrah, the prettiness of the Pinot, the varieties get along brilliantly.

Slippery, spicy, floral and delicious, this is one experiment that has definitely paid dividends for Mac. 

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

A distinctive wine with a personality in place!

Tasting Notes 

Nose

 This Grenache offers a vibrant bouquet of rhubarb, blood orange, and watermelon, with hints of cinnamon and star anise. 

Palate

On the palate, it presents a savoury sweetness, balanced by beetroot, red peppercorns, and earthy wet soil. The wine's vibrant acidity adds freshness, while elegant grainy tannins provide structure. It has excellent aging potential, with its character evolving over time. In its youth, the wine benefits from increased oxygen contact, so we 
recommend decanting it to fully appreciate its intricate layers.

Winery

Oldenburg; a hot topic from a cool climate. Anyone who knows anything about South African wine should have Oldenburg fully on their radar – they are producing outrageously good wine and have, very arguably, the most beautiful tasting room to visit in the Cape. Oldenburg, situated in the Banghoek Valley of Stellenbosch, has one of the coolest microclimates in the region. A combination of a mountain amphitheatre, high altitude and cooling winds result in growing conditions about 5 degrees cooler than the rest of Stellenbosch.

Oldenburg aims to best reflect their remarkable terroir through the Oldenburg Vineyards (OV) range of wines – a range of single cultivar wines. There is minimal intervention in the vineyards and the wines are made in an uncompromising manner.

Vintage Conditions

Stellenbosch, in general, played host to a perfect winter, with steady cold units being accumulated through to the end of August with even rainfall throughout the winter. The good winter cold led to a particularly even bud break. Spring was cool and dry, which favoured the flowering and fruit set for the vintage. Good summer rainfall meant the vigour needed to be kept in check. Despite a relatively hot and dry ripening period, temperatures were kept moderate due to our higher altitude and ultimately led to an exceptionally good harvest with great sugar accumulation

Winemaking & Maturation

Grapes were picked by hand from 15-year-old bush vines on granitic soil at 410m above sea level. Bunches and berries were meticulously sorted. 1/3rd whole bunch and 2/3rd whole berry fermentation. Wild fermented in a stainless-steel tank with punch-downs and pump-overs 1-2 times per day. The wine was basket pressed and malolactic 
conversion took place in barrels. The wine was then matured for 14 months in old 300L French oak barrels.

Specifications