A true rising star of the Australian winemaking scene, Ben Glaetzer produces a lovely, rich but balanced Shiraz from Langhorne Creek and the Limestone Coast. A nice departure from his usual big Barossa styles, this Shiraz is a perfect food match for lamb cutlets or Napoli based pasta dish.

Deep garnet in colour, displaying a mixed array of wildberry and red licorice aromas. The palate is fresh and vibrant, juicy and rounded. A very modern styled Barossa Shiraz, which is delicious drinking now that will mature well for the medium term. A variety of fermentation techniques were utilized, but all involved extended skin contact ranging from 15 to 25 days. A cold soak period of up to 6 days occurred before a natural warming to start the fermentation. Upon completion the ferments were pressed to a mix of new and seasoned oak hogsheads, for malolactic fermentation and maturation.

Full-bodied dry red. Deep red with purple hues, rich plum, blackberry and spice overlaid with vanillin oak. Layered blackberry, raspberry and mulberry with chocolate, spice and silky tannins and a wonderfully textured finish.

A beautifully fragrant nose of blackberry and all spice. The palate is long and luscious, displaying excellent fruit intensity with black and blueberries and a hint of black pepper.

This is a classic Shiraz, made using time-honoured techniques that produce reliably full bodied and generously flavoured wine. Hailing from the renowned Barossa region, Heritage House boasts an excellent concentration of rich berry flavours, with hints of oak-ageing adding structure and complexity.

Estate grown and fermented in small open top fermenters, our Shiraz shows plummy, red cherry, savoury and spice fruits with balanced acidity and tannins. Matured in /french oak for 24 months.

The lead into the 2021 vintage was a brilliant vintage at Wirrega Vineyard, with good crop levels of gorgeous, varietal and complex fruit. The fruit from the 2021 ‘Sfera’ Shiraz was harvested from our most southerly block (Block 1). Machine harvested at night to retain freshness, before haulage to the winery. For us ‘oxygen’ is a bad word while in the winery. Vinified in stainless fermenters, plunged twice daily, before pressing off skins on day 5 and transferring to stainless tanks. This ensures we capture the fresh flavours straight from the vineyard and make sure each bottle reflects our unique home. ‘Sfera’ Shiraz has excellent primary fruit intensity, while maintaining the herbaceous-ness and spice that is to be expected from our cooler region. Bold plum and chocolate flavours are met with notes of juniper and black pepper. This wine will reward up to 15 years of cool cellaring. Pair with steak, bold cheeses or a cigar and an open fire.

A moderately warm and early spring brought flowering on earlier than the long term average. Gentle slow ripening from summer months without extreme heat allowed for gradual ripening of tannins while retaining high levels of natural acidity in the fruit. Perfect for Cabernet Sauvignon. The fruit from the 20121 ‘Sfera’ Cabernet Sauvignon was harvested from our Block 5 Cab Sauv. Machine harvested at night to retain freshness, before haulage to the winery. For us ‘oxygen’ is a bad word while in the winery. Only small amounts of gentle pumping over was needed for the 2021 year as the colour and tannin were already present from the vineyard. Pressing of skins took place on day 6 and the wine was transferred to stainless tanks. The 2021 Cabernet has hints of spearmint, dark chocolate and classic cigar box. Gliding tannin’s will see this wine sit in the tomb for many years to come. Pair with smelly cheeses or another bottle.

A deep purple red wine with black cherry flavours and a dusty oak finish. Spicy, earthy, dried herb notes and soft, well-balanced tannin structure finish create a distinctive Coonawarra Cabernet. Perfect served alongside traditional roast lamb with mint sauce.

Tasting Note: This Pinot is a medium bodied, elegant example of what the cool climate of the Mount Gambier region can produce. The aroma has a dark cherry and raspberry lift with a touch of cedar. The palate is savoury and elegant, with subtle oak, fine tannin structure and hint of earthy spice on the finish. Winemaker’s Note: Grown in the limestone gravel soils of Mount Gambier, a region rich in volacnic history and home to the mysterious Blue Lake. Sourced from two blocks then cold soaked prior to fermentation. It spent 18 days on skins and then transferred to oak for 16 months, 10% new French. Vintage Note: 2022 was a strong vintage, with stable conditions and harvest starting a little later than recent years. This extended the growing season with a long and slow ripening period. The resultant wines are concentrated and intense with great fruit flavours and fine ripe tannins.