First Drop
Matt ‘Gantos’ Gant and John ‘JR’ Retsas are two mates with a lifelong commitment to making kick-arse booze. These are wines with flavour, texture and a splash of funk, made with the best fruit from unique patches of the Barossa, Adelaide Hills and McLaren Vale.
First Drop is about life, flavour, and fun – wines to drink! You might have noticed that they have a pretty artistic approach to their packaging too. Whether it’s the Hogarth-inspired Mother’s Ruin illustration or the funked-up street art on the 2% Shiraz, this is booze that looks as good as it tastes.
Deliciously refreshing and overflowing with thirst quenching drinkability. Spiel Girls and boys, this Pinot Grigio won’t leave you high and dry this summer. It’s deliciously refreshing, overflowing with apples, limes and thirst quenching drinkability. Crank up the tunes. Good times.
This is the ultimate summer cleanser. Forget your G&T, this Arneis from the cool climes
of the Adelaide Hills will quench and refresh. Citrus and lime zest with a hint of nashi
pear and minerality.
But this wine isn’t just an aperitivo tease. Its purity of fruit, zippy persistence, and finely
textured finish make it the ‘perfect match’ for a feast of dishes.
You’ll love it….we love it!
Co l o u r
Pale straw, with tinges of green
B o u q u e t
Nashi pear and passionfruit, with a hint of lime
Pa l a t e
Nashi pear and pithy fruit flavours dominate, with lime zest and minerality, making the
palate long and zingy. Some say Sauvignon Blanc, I say Arneis!
Gr u b M a t c h
Fresh scallops with ginger and shallots; chilli crabs; salt n pepper squid; agnolotti al plin
Ce l l a r i n g
Drink up!
V i n t a g e
‘A game of two halves’ was the story of vintage. Above average winter and spring
rainfall led to good vine growth, but a windy spring and some unseasonal frost events
resulted in a poor fruit set and potentially low yields. Heat events in January brought
on vintage quickly, but the ‘mother of all handbrakes’ was applied in mid February with
100-150mm of rain. This and the following cool weather in March/April gave the reds
the perfect hang time. It’s a funny old game, and this vintage of two halves is still under
analysis, but a cool season overall and low yields has produced some wines of real
finesse that are already showing poise and distinction, reminiscent of 2010.
He shoots! He scores!
V i n e y a r d
Caj’s vineyard is near Kersbrook in the northern Adelaide Hills - 340m above sea level
on complex sandy clay loams over shale
V i n i f i c a t i o n
The aim throughout the fruit processing stage is to preserve the fresh flavours by
gentle handling, and by keeping the fruit and juice as cool as possible. The fruit is
crushed as soon as it arrives at the winery and the free run juice drained off
immediately. This is then fermented by a neutral yeast strain at low temperatures of
12-15ºC so that the wine maintains primary fruit aromas and flavours. Throughout the
process the aim is for minimal handling, and attention to detail, ensuring that the
delicate aromatics are not compromised. Fermented to dryness, this wine was filtered
and bottled soon after vintage in June 2014.
No recommended products at the moment.
