A lighter example of this Southern Italian variety. A slight hint of reduction, herbal notes, nutmeg and cherries. On the palate there is a presence of zippy acid and crisp tannins. Overall a light to medium bodied red.

VINEYARD

Our Aglianico grapes are grown on a steep westerly facing slope of the Rufus Vineyard at about 360m above sea level, on rocky red ironstone and schist over clay. Quite a challenging vineyard site - facing west it receives the intense summer afternoon sun and often is exposed to characteristic winds of the Adelaide Hills. From the top of this vineyard in the distance, however, one can see Lake Alexandrina and the mouth of the Murray River, consequently receiving cooling evening breezes, which do much to preserve fruit acids and flavours through the critical weeks of ripening. Only 500 vines planted.

WINEMAKING

A small batch of Aglianico made from about 300kg of grapes. All the bunches were de-stemmed, wild yeast fermented, gently extracted by daily hand plunging for two weeks. Then 11 months maturation in one older French oak barrique. 324 bottles were made for our first release of this variety.
Closure: Stelvin Screw Cap
ABV: 12.0%

Full of dark cherries, plush plums and red currants, intertwined with forest leaves and earthy notes. A medium-bodied Sangiovese with well formed, well integrated tannins, great fruit concentration and good length.

VINEYARD

The grapes are grown on a steep westerly facing slope of the Rufus Vineyard at about 360m above sea level, on rocky red ironstone and schist over clay. Quite a challenging vineyard site - facing west, it receives the belting summer sun and often is exposed to characteristic winds of the Adelaide Hills. From the top of this vineyard in the distance, however, one can see Lake Alexandrina and the mouth of the Murray River, consequently receiving cooling evening breezes, which do much to preserve fruit acids and flavours through the critical weeks of ripening. Only 750 vines planted, Brunello and Chianti clones. For the first time we have included a smaller amount of Sangiovese Clones Mat 6 and 7 from our lluma vineyard that was planted in 2008.

WINEMAKING

A small batch of Sangiovese made from all our clones. Fully destemmed, gentle extraction by hand, wild yeast fermentation, extended maceration for 8 weeks, and 11 months maturation in one new barrique (228L) and older French oak barriques.
Closure: Stelvin Screw Cap
ABV: 13.5%

Wild strawberries, dried orange and dark chocolate jump out of the glass, followed by more earthy notes of dried mushroom, iodine, autumn leaves and leather. On the palate plenty of bright red fruit, approachable ‘Nebbiolo’ tannins and a long and savoury finish.

VINEYARD

The Nebbiolo grapes are grown on a steep westerly facing slope of the Rufus Vineyard at about 360m above sea level, on rocky red ironstone and schist over clay. Quite a challenging vineyard site – facing west, it receives the belting summer sun and often is exposed to characteristic winds of the Adelaide Hills. From the top of this vineyard in the distance, however, one can see Lake Alexandrina and the mouth of the Murray River, consequently receiving cooling evening breezes, which do much to preserve fruit acids and flavours through the critical weeks of ripening. Only 400 vines planted.

WINEMAKING

A small batch of Nebbiolo made from a Rosé clone. Fully destemmed, gentle extraction by hand, wild yeast fermentation, extended maceration for 8 weeks, and 11 months maturation in one older French oak 500L barrel. No fining. Estate bottled with small amounts of sulphites added before bottling.
Closure: Stelvin Screw Cap
ABV: 14.0%

Aromas of white flesh stone fruit, flint stone, almond husk and integrated oak. A Chardonnay with saline minerality, acidity, complex and showing potential to shine with more age in bottle.

VINEYARD

The grapes for this wine are from our east-facing Summit Vineyard which collects more of the morning sunlight and less of the intense, direct afternoon heat. Vineyard altitude ranges between 330m and 360m above sea level, and the soil consists of sandy loam over red-orange clay, sandstone and ironstone. Fruit for our Single Vineyard Chardonnay comes from a small section in the middle of this vineyard where the balance of topsoil over subsoil is optimal for vine balance, flavour concentration and structure. The entire farm is certified biodynamic and is farmed with the rhythms of nature, tending towards a self-sustaining system without the use of synthetic chemical inputs.

WINEMAKING

The Chardonnay grapes are hand harvested gently into small 15kg crates, then whole bunch pressed with minimal settling into new (30%) and old French oak barriques (228L). Fermentation begins spontaneously with wild yeast from our vineyards and winery, with malolactic fermentation occurring naturally. Wines mature on full lees for 11 months with no battonage. A small dose of sulphur is added at blending, just prior to bottling. No enzymes, no fining, no filtration.
Closure: Natural Cork
ABV: 13.0%

VINTAGE

2019 gave little but concentrated clean fruit, with average spring rainfall, a very dry summer and several heat-waves near harvest resulting in early picking. Importantly cold nights throughout February/March helped retained brightness in the fruit profile and high natural acidity.

A wine with classic primary Viognier characters of white flesh stone fruit white pepper spice and delicate lavender floral notes. Round, viscous and sensual on the palate but pulled in tight with a presence of acidity and textural tannin.

VINEYARD

On the northern slope of the Mount Barker Summit at an altitude of 420m, is the lluma Vineyard, home of our most inspiring and exciting grapes we grow. The majority of Ngeringa Syrah and Viognier is planted in the lluma vineyard, facing west on lean, textured soil of micaceous schist and ironstone over clay. The lluma vineyard is also long certified biodynamic with no chemical sprays applied.

WINEMAKING

This wine was made in two components; half was fermented on skins for 5 days and the other 50% was whole bunch pressed without skin contact. Both 100% malolactic fermentation matured in partial new barriques and older oak. Bottled under Diam Origine 30 corks.
Alc 12.7% ABV

Abundant aromas of dark cherries, plums, violets and allspice with musky rose amid Ngeringa Syrah’s classic blueberry and hints of green peppercorn. Medium-bodied but full flavoured. Very present, approachable silky tannins, fabulous length and potential to age well into the next decade.

VINEYARD

On the northern slope of the Mount Barker Summit, at an altitude of 420m, is the Iluma Vineyard, home of Ngeringa’s “most inspiring and exciting fruit”. The majority of Ngeringa Syrah and Viognier is planted in the Iluma vineyard, facing west on lean, textured soil of micaceous schist and ironstone over clay. The Iluma vineyard is also long certified biodynamic with no chemical sprays applied.

WINEMAKING

The Syrah is gently hand harvested into small 15kg crates and mostly destemmed into small batch fermenters, with a small quantity of whole bunches placed in the bottom of each fermenter. The grapes were gently plunged by hand or feet twice a day for a long extraction over two to three weeks. This Syrah was pressed into new (40%) French oak barriques (228L) and left in barrel to mature for 11 months. A small dose of sulfur was added at blending, prior to bottling. No enzymes, no fining, no filtration.
Closure: High quality natural cork that is cork-taint free guaranteed.
ABV: 13.5%

VINTAGE

Overall 2020 produced some outstanding fruit, although not without challenges. An extremely dry winter and spring, coupled with poor flowering conditions, gave low vigour vines with an extremely low crop. Fortunately, moderate rain events in mid and late January refreshed the vines and set them up for veraison. The period leading into harvest was textbook cool, Adelaide Hills conditions. The low yields gave rise to concentrated flavours and high natural acidity.