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.
Not a sledgehammer style, this Barossa Shiraz is made for drinking! Soft, slurpy and textured it is balanced with good acidity, which refreshes the palate and makes you go back for a second / third glass. Sourced from 2 unique vineyards, it is fruit laden, savoury and dangerously easy to drink! It is matured for 12 months in French oak hogsheads to allow the fruit to express itself. Co l o u r Garnet red with purple hues
B o u q u e t
A complex nose of dark cherry and blackberry aromas with a hint of forest floor and spice
Pa l a t e
Vibrant dark cherry and blackberry with a hint of ‘wombat rolled in all spice’ balanced with an even, textural palate with soft, supple tannins
Gr u b M a t c h
Rump steak, mushroom sauce, chips and salad – say no more!
Ce l l a r i n g
Drink up, but also a 5-8 year proposition.
V i n e y a r d
Darren’s vineyard is to the north of Seppeltsfield in the west of the Barossa – 285m above sea level on clay over limestone Milton’s vineyard is to the east of Eden Valley in the east of the Barossa - 460m above sea level on clay over ironstone and quartz
V i n i f i c a t i o n
The fruit is crushed/destemed and fermented at temperatures ranging from 20-25°C for 8 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transfered to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 12 months.
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