pale fuchsia with iridescent vibrancy is the tell-tale sign of restrained and elegant red fruits
the spice infused nose lifts with lingonberries and charcuterie
the palate entry is full, but has a savory line which is supported by a lively snappy texture reminiscent of persimmon beads and cranberries
the finish is dry with lingering ripe strawberries
best serve chilled
pH – 3.44        T.A. –  5.3        Alc. -  12.9%
100% pinot noir from balhannah in the heart of the adelaide hills, peramangk country
whole bunches crushed and left on skins for 4-8 hours before pressing
indigenous ferment
unfined and filtered to retain natural malic acid
no additions besides minimal so2

lychee, tangelo blossom, lavender, meyer lemon and manuka honey can be detected far from the glass
rose petal infused lemongrass entry followed by chalky, mandarin skinned texture, forming a foundation for the jasmine and ginger infused nervy acid line which finishes long and bright
pH – 3.25        T.A. – 6.4         Alc. -  12.7%
picked from a single vineyard in the adelaide hills, peramangk country,  in mid february
wild ferment
pressed direct to seasoned french oak with full solids and regular batonnage
unfined and filtered to retain natural malic acid
no additions besides minimal so2

gamay 50%
grenache 41%
gewürztraminer 5%
pinot Noir 4%
this wine is all about carefully blending specific barriques of the 4 varieties to achieve a wine that is basically and simply……delicious! hence the yellow label you can't really read in dim light
red forest fruits, spice, white pepper and peat float around an undercurrent of roasted meats
the palate entry is lusciously red and supple then gives way to finely shaped tannins that are swept up by a wash of damson, cigar box, and cassis
long, fleshy and bright
so very drinkable at a picnic by a waterhole, fine dining in the world’s best restaurant,  or somewhere inbetween
pH –  3.3         T.A. – 6.4         Alc. - 11.5  %
wild ferments
five months in seasoned french oak
no additions besides minimal so2
whole bunch reds, destemmed gewurztraminer
pressed to old french oak while fermentation is finishing

certified organic vineyard planted in 1946
dry grown in red loamy clay with ironstone over deep limestone
lifted spice, plum compote and a herbal thread of thyme with white pepper,
entwine the strikingly fragrant bouquet of bouillon
the palate entry is opulent yet nervy with medium bodied savoury (almost pinot like) finely grained textural components resembling pomegranate and lingonberry
bottled in clear glass to encourage the glorious simplicity of what mother nature can provide without interference
pH – 3.53        T.A. – 5.6         Alc. - 11.1 %
two handpicks in early and mid february
65% whole bunch, some carbonic maceration
wild fermentation
8-23 days on skins
gentle hand plunging once daily
pressed to old french barriques and aged for five months
no additions besides minimal so2

this chimeric mutation of pinot noir is simply about pink florals in spring
there are elements of freshly baked vosges mountain cherry cake with an estery core dotted with fennel seed, almond meal, rhubarb and feijoa
the palate drive is from crunchy whole bunch natural acidity
the ochota trademark of tightly wound fine tannins wrapped in a core of pulsing bright red berries
succulent with the mid palate holding length and energy
pH – 3.48        T.A. – 5.5 Alc. -  11.9%
planted in 1985 in the heart of the piccadilly valley
handpicked mid march
wild open ferment
destemmed with whole bunches and a few handfuls of stalks added back
gentle cap submersion by hand once a day for 7-10 days
pressed to seasoned french barriques
unfined and unfiltered
no additions besides minimal so2

dark satsumas meet cordite intensity … black olive and crushed autumn leaves
come leaping from the glass, enticing you in, the tightrope of freshness and rich round flavours play together
elegance and deliciousness
pH – 3.46        T.A. – 6.3         Alc. - 11.2 %
onkaparinga hills vineyard, planted on schist and clay in 1996, certified organic and dry grown
4453 bottles filled
indigenous yeast
pressed straight to seasoned french oak for 5 months
unfined and unfiltered
no additions besides minimal so2

so ….once again this summer, the children and i took our little cane basket into the garden….  followed by our ducks and chickens, cats and the dog… we talked about taras as we collected bunches of botanicals grown all around the wine studio…. these botanicals were gently submerged in a delicious ferment throughout vintage…some of the botanicals infused were... sage….wild fennel….wormwood…. elderflower….lemon balm….bay leaf….river mint….thyme….lavender…..rosemary….lemon verbena….rose petals./.. marigolds
pH – 3.33        T.A. – 6.2         Alc. - 12.2  %
drink like a wine or add ice and sip like a vermouth
handpicked throughout february and march
infused with a bouquet garni of homegrown botanicals
gravity racked to 2 seasoned French barriques
unfined and unfiltered
minimal use of SO2 and machinery