2023 slint chardonnay
3167 bottles produced, a tightly wound cool climate chardonnay which leads with mouth-watering grapefruit and nectarine
mealy granny smith apples and a fine tuning of nougat and honeysuckle spice sets the foundation for the almost nettle like svelte texture
aromatically evolving between, bee’s wax and meyer lemon rind the palate is taut and precise, and finishes long with powerful elegance.
pH – 3.22 T.A. – 6.6 Alc. – 12.2% hand picked April 5th
the vineyard is a steep, high altitude (550m) , cold and wet site
planted in the 1980s in the heart of the piccadilly valley
pressed with full solids straight to a mix of seasoned and virgin burgundian barrels
indigenous yeast fermentation unfined and filtered to retain natural malic acid no additions besides minimal so2
2023 price of silence gamay
6669 bottles produced
in 1985 three clones of gamay were planted high up in the piccadilly valley, a few years later due to its unpopularity, they were grafted to chardonnay
it wasn’t until 2013 that taras convinced his grower mate sam to chainsaw off the chardonnay grafts and bring back canes from the gamay rootstock evolving from there, cuttings were taken of these three clones and grafted on established vines in sam’s quartz-laden woodside vineyard, planted on a former gold mine, a crop picked in 2019, bushfire in 2020, a harvest in 2021, and vines finding natural balance in 2022
a tightly wound classic example of gamay which shows medicinal fragrance, savoury spiced red currants that has a polished mineral palate that is lithe, dense yet elegant in its long and pure finish
handpicked early april, sorted into a series of small fermenters with partial carbonic maceration
pH – 3.30 T.A. – 6.7 Alc. – 12.5%
2023 a forest pinot noir
5333 bottles produced
a strikingly floral nose of crushed petals and stems sets this liquid’s framework... garrigue and Nordic forest undergrowth taunts damson fruit, pain d’epice and subtle peaty elements into a convincing show of rusticity
the delicate sappiness holds the taut, yet compact and textural palate in a state of flux, whilst tarry red currants and slightly meaty components enfold long with a savoury egress... through the experience a medicinal quality flutters, reminiscent of billie hoke, which cannot be ignored by the further travelled
once opened, this wine will move considerably after day one with more flamboyant adjectives that will make this tasting note seem 101 standard issue
pH – 3.57 T.A. – 5.1 Alc. – 11.9%
clones 777:D5V12:MV6
from scanlon and virgara Vineyards - open top fermented in micro batches - gently hand plunged and whispered to seasoned barriques and puncheons around 60% whole bunch unfined and unfiltered
no additions beside minimal so2
2023 Out of My Head Grenache
2023 mclaren vale grenache
1680 bottles produced
named after one of our favourite songs by Adelaide 90s punk band 'the exploding white mice'
this glorious grenache vineyard was planted in the mid 70s by the wait family, just a few hundred metres up the hill from the fugazi
block in blewitt springs
the label is a picture of our old fermenter in the winery that taras, many years ago, decided to spray paint one late night
pH – 3.51 T.A. – 5.7 Alc. – 12.6%
handpicked by the wait family on the 19th march, while the sun was
shining and the cows were mooing
unfined no additions besides minimal so2
2023 impeccable disorder
the flip side of the coin from Home... a selected parcel of the most ethereally powerful pinot noir for the vintage
866 bottles produced in 2023
impeccable disorder is darker, broodier and has unusual intense rustic pinosity ... gun powder and texture like southern ocean surf beach sand... the Label is from Taras’ punk band kranktus’ first album... him strapped to a chair screaming... TV strapped to his head ...normal stuff
pH –3.62 T.A. – 5.0 Alc. – 11.9%
unfined
no additions besides minimal so2
2023 control voltage chardonnay
288 bottles produced - a selection of our favourite micro parcel of chardonnay from the vintage
holding it in its mouth watering state is the complexity of brioche and white flesh stone fruits are the layered textural elements from batonnage and restrained input from virgin oak
pH – 3.19 T.A. – 6.9 Alc. – 12.2%
handpicked early april, pressed with full solids straight to thick staved burgundian barriques indigenous yeast fermentation
weekly batonnage
indigenous yeast fermentation unfined and filtered to retain natural malic acid no additions besides minimal so2
2023 186 grenache
293 bottles produced in 2023
...so here is the saga behind this little one if you’re interested...
taras would remove the head of a seasoned vosges barrique and fill it
with bunches of our gorgeous blewitt springs grenache. he’d put the
head back on and pop it in the back of the shed- then the morning of
international grenache day (186 days later) he would pull it out and
press it through a vintage pillow case- at this point taras always found
it hard not to eat all the skins and drink all the surrounding liquid
....this was the reason there was always so few bottles produced ....this wine is an homage to the beautiful man and his
process...
pH – 3.51 T.A. – 5.8 Alc. - 12.6%
unfined and unfiltered
no additions besides minimal so2
2023 home pinot noir
a single vineyard piccadilly valley pinot noir which yielded only 119 bottles this year
the vineyard, around the size of a tennis court, was planted with a mix of clones taken from the Ashton Hills vineyard a few decades ago
100% whole bunch, handpicked and foot stomped by 3 generations of our family, then basket pressed to a tiny custom seasoned french barrel
label photo of a poppy field, taken by amber, from her bicycle, on the track to the winery in the southern swedish town simrishamn
this wine is all about family and enjoying slow lunches together under our hazelnut trees at home in beautiful basket range
bright red lifted aromatics of exotic spices fold through cherry skin and kirsch feminine, elegant, and gorgeous
pH-3.48 T.A.-5.5 Alc-11.5%
(Image: Amber Ochota - Ochota Barrels)